For over a decade, Toronto-based chef Susur Lee has built an international reputation with his ground breaking cuisine. Borrowing heavily from French and Chinese traditions, Susur defies the ubiquitous 'fusion' label with his wholly original style, dubbed nouvelle Chinoise.
'Susur: A Culinary Life' offers readers an intimate look at the evolution of this master chef, who has made it his ambitious plan to modernise the ancient repertoire of classical Chinese cooking. Food writer Jacob Richler takes us on an enthralling odyssey that begins with Susur's apprenticeship in Hong Kong's famed Peninsula Hotel and follows his
major successes at his award-winning restaurants Lotus and Susur.
'Susur: A Culinary Life' is as innovative as the chef it celebrates, with two colourful, gorgeously illustrated volumes - one describing Susur's development as a chef, the other featuring his most sought-after recipes. A sensuous treat for chefs and foodies alike, 'Susur: A Culinary Life' is the definitive word on this cutting-edge chef.
