Philippe Heurtault French photographer Philippe Heurtault was born in France in 1952 and first discovered the mysteries of the darkroom at age 16. His passion for photography led him to work with fashion legends such as Karl Lagerfeld and Yves Saint-Laurent in the 1970s. Known for his work in magazines like Vogue, Playboy and Vanity Fair, Philippe has also worked for advertising agencies such as Publicis and McCann Erickson. He divides his time between France and Southeast Asia.
Embark on a culinary discovery of Bali, where the wild and inventive gourmet imaginings of chef-visionary Chris Salans have taken root. His multi-award-winning Mozaic restaurant – located in the cultural enclave of Ubud, Bali – is famous for the innovative use of both everyday and exotic Indonesian ingredients, prepared using classic French cooking techniques and presentation. The resulting flavours are sometimes surprising, but more often subtly nuanced, with unusual taste profiles that will titillate the most jaded of palates. Chef Salans calls his culinary oeuvre – borne out of years of research, and trial and error – FrenchBalinese gastronomy.
Presenting fresh and exciting flavour combinations as well as new interpretations of old classics, Mozaic: French Cuisine, Balinese Flavours will introduce you to the magic of Chef Salans’ cuisine, and allow aspiring home cooks to recreate the Mozaic experience in their own homes.
FRENCH CUISINE, BALINESE FLAVOURS BY CHRIS SALANS
Mozaic: French Cuisine, Balinese Flavours combines the fresh, exciting flavours of Bali with the classic cooking techniques of the West to produce a cuisine that is renowned not only in its home in Bali, Indonesia, but throughout the culinary world. The story of Chef Chris Salans and his award-winning Mozaic restaurant is told through a collection of recipes that not only tantalise the palate, but show readers what can be achieved when quality ingredients are combined with spontaneity and imagination. The recipes are organised around 17 ingredients found in Bali and elsewhere in Indonesia, all of which are keys to the inspiration behind the sublime dishes at Mozaic. Each key ingredient in the recipe section is introduced with information on its origin, character and use in local cuisine, followed by notes from Chef Salans and tips on their selection and handling, and suggestions for sourcing and substitutes, if any. Born to a French mother and American father, Chef Salans recognised his calling as a chef at a young age. Eschewing a career as a doctor for training at Le Cordon Bleu in Paris, he has worked for luminaries such as David Bouley and Thomas Keller. In 1996, Chef Salans helmed the restaurant at The Legian in Bali, where he began a real love affair with the bright flavours and unique tastes of Balinese food and ingredients. His ability to apply classic French skills and techniques to the produce of Bali has won him legions of fans from all over the world.
BY CHRIS SALANS
This collection of recipes – many of them Mozaic classics – are organised around 17 local ingredients that are essential to Chef Salans’ cuisine. While some ingredients are commonly found in other parts of the world, others are unique to Bali and will inspire the home cook to embrace the creative approach to food for which Mozaic has become famous.
FRENCH CUISINE, BALINESE FLAVOURS
Diana Darling Diana Darling is a freelance writer and editor. She is the author of The Painted Alphabet: A Novel Based on a Balinese Tale, a former editor-in-chief of Latitudes magazine and has published numerous essays on Balinese society. Diana was born in the United States and moved to Europe in 1973, where she lived in Italy and Paris carrying out independent work as a sculptor. She has lived in Bali since 1980 and is currently working on a novel about the serial invasions of Bali in the 20th century.
U.S. $35.00
mozaic jackets3_.indd 1
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Mozaic CW0511-26/Sally
5/16/11 5:14:33 PM