If you have ever wondered what chefs do in their free time, look no further than Flying Pans, a new cookbook which chronicles the travels of Chefs Bernard Guillas and Ron Oliver of renowned Marine Room restaurant at The La Jolla Beach and Tennis Club in La Jolla, California. “Flying Pans Two Chefs, One World” is an exciting, rich culinary tour of indigenous cuisine from around the globe. Through the immensely talented, creative style of Chef Bernard and Chef Ron, you are able to explore widely varied fresh flavors woven with their cultural roots. The book takes readers everywhere from Thailand to Brazil and is written in a conversational, reader friendly style which encourages cooking. The food photography of Gregory Bertolini brings the sight, smell and taste of the chef s exotic recipes to life. Recipes are well researched, kitchen-tested and easy to navigate for the home cook.
About the Authors
Bernard Guillas is Executive Chef of the La Jolla Beach and Tennis Club and landmark Marine Room restaurant in La Jolla, California. An avid culinary explorer and fearless adventurer, he shares his journey throughout the seven continents in his first cookbook Flying Pans. His roster of impressive credits include appearances in Food Arts magazine, and the television series, Rising Star Chefs and Great Chefs of the World. He was also awarded Chef of the Year by the national publication Chef magazine. Bernard's philanthropic pursuits include Slow Food, the Beard House Foundation, Chaine des Rotisseurs, AIWF, and other international charities. To Bernard, food is a magnificent voyage and an opportunity to weave together cultures. His philosophy is "a good cook is like a sorcerer who dispenses happiness on a plate."
Chef Ron Oliver travels the world for culinary inspiration but, back in the kitchen, he looks close to home for the freshest flavors. A globetrotter since an early age, Ron holds a unique understanding of how to cook exotic ingredients in a way that tantalizes the American palate. His first cookbook, Flying Pans, captures Ron's balance between ethnic diversity and culinary sophistication. As Chef de Cuisine, Ron has led the prestigious Marine Room in La Jolla to eight titles as Best Restaurant in San Diego. His passion for food and cooking expands to support local schools and to teach food literacy to children by planting sustainable gardens. Ron also spends time crafting unique food-inspired art projects.
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