Gord Martin, chef/owner of Vancouver's Bin 941 and Bin 942 restaurants, believes that food is sexy and that preparing and eating meals is a sensual act, whether it's an intimate dinner for two or a celebratory gathering of twenty. In Tongue Twisters, Martin shares the recipes that have brought international acclaim to his restaurants.
Savour the succulence of such dishes as: beef tenderloin phyllo wellington with chive roast garlic whipped potatoes and a grainy mustard marsala glace, jumbo Digby Bay scallop and tiger prawn tournedos, beef tenderloin Ancho chili-dusted pickup sticks, Philippine lime glaze, Navajo fry bread, hand cut Yukon gold pepper pommes frites, salmon tartare, coconut Albacore fried sushi, cold smoked halibut brandade in lemon curry oil with sea asparagus. But don't be intimidated: Gord's recipes keep the at-home cook in mind, and he offers numerous substitution ideas and tips that will dazzle you and your guests.
Grazing: Cocktail Parties
Comfort Food for Rainy Days
The After Party: Hangover Food
Leftovers: What Tastes Better the Next Day
One on One: The Intimate Dinner for Two
Marco Polo: The Spice Trade, not the Silk Road
Contemporary Holiday Cooking
Tricks of the Trade
It is food that can compete with noise and party hubbub, food that will arrest and create conversation.
Martin's book is definitely a great way to venture into the unknown.
. . .one of the liveliest volumes. . .
-The Georgia Straight
This edition is not currently available in bookstores. Check your local library or search for used copies at Abebooks.