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Fusions
A New Look At Australian Cooking

By Martin Webb and Richard Whittington

Fusions 
Australia is quickly becoming the international focus for good food and style as the world wakes up to the renaissance which has taken place there in the last decade. Just as Australian winemakers changed our perception of contemporary wines, so Australian chefs and Australian ideas about cooking are beginning to take center stage. Strong cultural and culinary influences from the Pacific Rim, Southeast Asia, and Europe make Australia the natural home of fusion cooking today. The vibrant and eclectic flavors that signify this unique culinary texture are brilliantly synthesized in Fusions.

Emphasizing simplicity and balance resulting in food that is fresh, light, and vibrant with flavor, Fusions contains over 130 dynamic recipes. Resonating with the casual verve that characterizes the Australian approach to cooking and eating, recipes like Salt and Pepper Squid with Arugula, Slow-Cooked Chicken with Coconut and Whole Spices, and Macadamia Nut Tart are sure to become favorites.

With its emphasis on robust flavors, quality ingredients, and culinary diversity, Fusions taps the pulse of the food experience in the '90s.

 

About the Authors

Martin Webb spent his early years working in England, France, and the Channel Islands. In 1991 he began to work at Sir Terence Conran's Le Pont de la Tour and nine months later was appointed head chef at the highly successful Quaglino's, where he co-authored Quaglino's: The Cookbook with Richard Whittington. He recently moved to Melbourne to open a major new restaurant.

Richard Whittington is the author of four cookbooks, collaborating on two with Alastair Little, and on Quaglino's: The Cookbook with Martin Webb.

Buy the Book!

 

Fusions
A New Look At Australian Cooking

By Martin Webb and Richard Whittington
Soma Books, 1997
Hardback, $27.00
Color photos throughout
ISBN: 1-57959-013-6
Information provided by the publisher.

 

Fusions

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This page created October 2000


 

 
 

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