Written by imaginative chef Peter Gordon, owner of Britain’s Sugar Club restaurant, this eclectic cookbook mixes the flavors of Eastern and Western cuisine to create delectable original recipes. Use Gordon’s “magpie technique” to combine favorite foods into amazing dishes like Crab & Prawn Wonton.
A collection of 100 recipes in this Pacific Rim inspired cookbook based on recipes from the Sugar Club restaurant in London. Illustrated with line drawings and colour photographs the recipes include signature dishes, innovative desserts and vibrant salads.
Food stylist and magazine food editor
I love Peter Gordon's food. It's always been delicious, exciting and packed with the flavours that I adore. I think its the slightly crazy Antipodean mix that I'm drawn to but then who could say no to a bowl of spiced laksa or chilli and rocket mussels, plantain fritters or beef pesto. These are all recipes with gusto, as is the sweet chilli sauce, which is still a constant in my fridge.
Food writer and author
I browse through this book now and am always struck by the number of ingredients and ways of cooking them it introduced me to. I love fusion food when it is done thoughtfully and with Peter Gordon I never feel as though anything is extraneous. It was all a bit of an eye opener.
Chef Peter Gordon considered "The Father of Fusion Cuisine" in the UK, this breakthrough book is tucked full of spice-filled mouth-watering recipes.
Over 20 years old now it was once cutting edge fusion – and the chilli jam and scallops is still a firm favourite.
Founding Director, Modern Pantry
Founder of Rococo Chocolates