Susur Lee

The recipes, by all accounts, read better than their execution in the actual restaurant. In fact they read pretty damn well, teetering the right side of the that narrow line between culinary eclecticism and "what the hell was the chef thinking??" bewilderment. A shame that there are no deserts featured - an neglected area of the Asian-French fusion oeuvre. One note - the book has a bizarre double butterfly structure with the author's story at the front and the recipes in the back. Not sure if this adds anything, apart from printing cost...… (altro)