معلومات عن هذا الكتاب الإلكتروني
Peter demonstrates how salads can be made to suit your mood; some salads are perfectly crafted assemblages, whilst others are quickly put together. By adding a contrasting flavour or texture to a mix, it can often highlight other ingredients in the same dish. Throughout the recipes within Vibrant Salads, you’ll discover that it is the shock of a sweet roast grape that highlights sharp citrus notes, or a spicy chilli being used to add excitement to a sweet mango.
Peter’s salads are wide-ranging and the recipes within Vibrant Salads reflect this; from vegetarian dishes such as aubergine with gem, quinoa and pistachio, to red meat based salads such as poached veal with anchovy mayonnaise and potatoes. Whatever your mood, the occasion or season, there will always be a saladto complement it.
نبذة عن المؤلف
Peter Gordon is heralded as the Godfather of Fusion food and came to the culinary world's attention as the founding chef of The Sugar Club restaurants in Wellington, New Zealand in 1986, followed by two British incarnations in London's Notting Hill and West Soho. In 2001 he opened The Providores and Tapa Room Restaurant on Marylebone High Street with three friends. In 2004, he set up Dine by Peter Gordon restaurant in the SKYCITY Grand Hotel in Auckland NZ, soon followed by Bellota tapas bar in 2006. In 2013 he opened the 4th, and current The Sugar Club on the 53rd floor of Auckland’s Sky Tower. He is a co-founder of Crosstown doughnuts - perhaps London's most loved doughnuts. Peter has self-authored eight books and writes regularly for The New Zealand Herald.
