Tapas with a global perspective. True fusion in small bites.
This collection of fusion tapas recipes came about after spending years in three Southeast Asian countries, Indonesia, Malaysia, and Thailand. As such it lends heavily from Asian cooking methods and ingredients while at the same time keeping a firm eye on my own European culinary background.
The book is divided into three chapters: Vegetarian, Seafood, and Meat based tapas. Rolled, skewered, wrapped, and spooned, and all of them original creations.