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Rainer's credentials are impressive. Renowned chef Pierre Koffmann refers to him as one of the most brilliant young chefs to graduate his restaurant La Tante Claire in Chelsea (London). In addition to this culinary confirmation, Rainer has traveled and worked thoughout Asia, North America and Europe. So who better to iron out some of the wrinkles in the confusion over fusion than a chef who has first hand experience of working within a multitude of cultures and countries? To set the scene the cookbook begins with a journey through an Asian wet market "the Temple to which the majority of Asian housewives make their daily pilgrimage for fresh food, household wares and other necessities."… Read more
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