The Edge of Fusion
Shane Sauvage
Foreword by Victor Strugo, Le GastroGnomeand
Introduction by Diane de Beer, Pretoria News
'The Edge of Fusion is a launching pad for exciting culinary journeys, a palate revolution with a hearth full of soul. The intense flavours and creative exuberance contained in these pages cannot fail to seduce any person with a detectable pulse.' - Victor Strugo, Le GastroGnome
'A chef who makes marriages and fusions work where other fail.'
- Brian Turner
'There are no rules in Shane Sauvage's unconventional kitchen. His way with food is wild and wonderful.'
- Guy Willoughby, Sunday Times Magazine
Ever wondered how to prepare crocodile? Always thought tequila and mushroom will make an excellent combination? Does the fusion of salmon and strawberries make your heart race? You need to look no further than - you've just stumbled upon the definitive guide to afro-fusion cooking.
Presented by gourmet chef Shane Sauvage, the recipes in the book are guaranteed to be the talking point of any dinner party. Amazing combinations of flavour and texture, with enough variety to satisfy even the most curious cook, fill the pages of this book with vibrancy and excitement. Easy-to-follow recipes, accompanied by detailed photographs of each step in the creative process, make fusion cooking far less daunting than one might imagine.
Twelve years of experience on the cutting edge of South African cuisine has given Sauvage all the creativity and knowledge necessary to impart an enormous wealth of information to the budding fusion cook.
Colourfully narrated in Savage's idiomatic style, The Edge of Fusion will draw you to your kitchen and keep you there for hours.
Shane Sauvage Shane has been a chef for sixteen years. He started his career as a kitchen boy at the age of sixteen and shortly afterwards was thrown into the army where he continued to work as a chef. After his service he worked in a variety of restaurants, specializing in the Italian "Vera coquina" in its purest style and principles. At the early age of 21 he took his first executive chefs position in a large group of Italian restaurants. One year later at 22, he opened his own restaurant "La Pentola". A decade later, La Pentola has grown from a tiny forty seater restaurant to an astounding hundred and twenty seater. During the past ten years, Shane has developed his own unique style of cuisine, 'Afro-Parisian', incorporating all the classic culinary principles infused with his own individual flare. Shane has a passion for the exotic and extraordinary, "This has afforded myself and team of approximately thirty colleagues various prestigious local, and international awards for my cuisine and original style of hospitality. "
- American-Express's Platinum Fine Dining Award, 2005 and 2006.
- Superior Choice's Top One Hundred in a Restaurant, 1998-2005.
- Wine Magazine's Top One Hundred, 2004-2005.
- Wine Magazine's Top Wine List compiled with food in mind, 2005.
- Gourmet Festival's Top African Exotic Restaurant 2001-2003 (Gauteng). …to name just a few
