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As we enter a new millennium, the Shanghainese are re-establishing their presence on the international restaurant scene, harnessing their natural talent for fashioning spectacular, larger-than-life paeans, to pleasure. Dining in Shanghai is an exhilarating experience because whether you’re people watching at Three on The Bund, delighting in slivers of tea smoked eggs slathered in caviar at Whampoa Club, jostling with families at Bao Luo or steeping yourself in Zen minimalism at Shintori, you’re left in no doubt that you’re in Shanghai. Its in the energy, the ambience and the people. Each dining destination may be dazzlingly different and stupendously stylish, yet its the frisson that the city thrillingly creates - as it almost casually melds a pinch of the East with a dash of the West, a measure of history with a shot of the future - that is so unique and intoxicating.
It is only natural that a contemporary Chinese, new Shanghainese gustatory revolution should take seed in this city of acute contrast and sublime fusion. The desire to push the envelope, without losing its sense of self, has always been at the heart of this city’s fiesty spirit. Shanghai is a city like no other. It possesses an aesthetic, a style, a way of living that enraptures both the heart and mind. To sup at Shanghai’s table is to savour the pleasures of life itself.
In New Shanghai Cuisine: Bridging the Old and the New, Chef Jereme Leung explores the rich culinary heritage of Shanghai and re-interprets it, offering unique and contemporary presentations of some of Shanghai’s classic recipes. His respect for tradition and understanding of the fundamentals behind each dish as he recreates these recipes have won him praise from some of Shanghai’s most respected culinary figures. The classic dishes he has re-created include drunken chicken, Shanghai tea-smoked eggs and glutinous red dates (nuo mi hong zao), which are all regular items on his menu at Whampoa Club in Shanghai.
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Chef Jereme Leung started as a kitchen hand in Hong Kong when he was just 13. Today, he is one of the most prominent Chinese chefs in the world and is regarded as one of the pioneers of modern Chinese cuisine. He heads Whampoa Club, a modern Shanghainese restaurant located at the prestigious Three On the Bund complex in Shanghai.
Chef Leung has contributed to the success of more than eight up-market Chinese restuarants in Indonesia, Hong Kong, Malaysia and Singapore. In 2001, he was voted ‘Rising Chef of the Year’ at the World Gourmet Summit, Singapore. In 2000, the American Academy of Hospitality Science presented him with the Five Star Diamond Award, ranking him as one of the ‘World’s Best Chefs’. He is the third among a handful of Chinese chefs to receive this award, alongside internationally recognised names such as Jean-Georges Vongerichten, Charlie Trotter and Wolfgang Puck. Chef Leung was also the recipient of the highly regarded XO Hennessy Culinary Award which recognises chefs from five- and six-star hotels in Malaysia for their creativity in developing gourmet culinary trends.
"Singapore is very fortunate to have produced a new generation of very talented chefs. Jereme Leung is one of our rising stars who are re-inventing Chinese cuisine..He is revolutionising Shanghainese cuisine and is winning many fans..I am confident that this beautiful book will add to his growing reputation." -Prof Tommy Koh, Ambassador-At-Large, Singapore "If there are revolutions in contemporary Chinese cooking today, then it is the gifted, ambitious chefs such as Jereme who will serve as the leaders. His food is..good, honest, Chinese fare that's been given a facelift, an update, a new look with no sacrifice in flavor.." -Patricia Wells, Restaurant Critic, International Herald Tribune "This book will be a fixture on my kitchen table, while I eagerly await the next, which I'm sure won't be long coming because food is a living art, and Jereme has made Shanghai's cuisine something new, exciting and wonderful to rediscover time and time again." -Sandy Lam, Singer and Author"
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Book Description Marshall Cavendish Cuisine, 2005. Condition: New. book. Seller Inventory # M9812326987
Book Description Marshall Cavendish Cuisine, 2005. Condition: New. book. Seller Inventory # MB010EWVSLS
Book Description Condition: New. New. Seller Inventory # STR-9812326987