A 'new wave' of chefs has gained substantial clout in the culinary world. Their unique personalities and cuisine philosophies are united by their fervour in toppling conventions while their trend-setting restaurants have become hotspots for adventurous gastronomes in search of culinary excellence, aspiring cooks on the hunt for role models, as well as prominent chefs looking for inspiration.
Hot Chefs, Hip Cuisine features original recipes from 34 of the world's most daring chefs who have, in their own ways, changed the way the world eats.
Charlie Trotter, Jean Georges Vongerichten and Marcus Samuelsson from the United States share recipes that have rocketed them into international stardom. Brothers Ferran and Albert Adria from the three-star El Bulli restaurant, known for their controversial approach to cooking, are among the celebrated chefs representing Spain.
Marc Veyrat, Guy Martin and Michel Troisgros are but three of the many famous contributors from France. Michel is joined by his brother, Claude Troisgros, who calls Brazil home.
Gordon Ramsay, football-pro-turn-chef of London's only three-star restaurant and Tetsuya Wakuda, responsible for Sydney's hottest dining spot, also grace the long list of culinary superstars contributing to Hot Chefs, Hip Cuisine.

Text: Melisa Teo and Sandi Butchkiss
ISBN: 978-981-4068-36-9
14 books per carton