Cuisine & Wine Asia — May-June 2017

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CHEF & CUISINE

03 It’s About Taste...

Avocado Composition With

Pink Grapefruit, Créme Fraîche,

Dill & Cucumber Sorbet,

Accompanied With Avocado Nage

05 Whole Dover Sole À La Meunière Lemon

& Wilted Spinach With Caper & Parsley

07 60-day Dry-aged Black Angus Ribeye

Grilled Over Western Timothy Hay, Pickled

Red Onion & Essence Of Morel

27 Cover + Story

Space & Concept:

Who Designs A More Functional Kitchen

• The Chefs Or The Kitchen Consultants?
  38 Chef + Cuisine
  Lamb – A Sheep In Its First Year
  44 Chef + Choice
  Salami Salame Szalámi Salumi
  The Preserved Sausages From Europe
  53 Chef + Go
  The Next Generation Of Kitchen Brigade
  62 Chef + Visit
  A 40-year Journey
  66 Iurrii Kovryzhenko: The Happy Chef
  71 Chef + Recipe
  Food DIY

SWEET ALLURE

84 Sweet + Pâtissier

Beauty Is In The Details

88 Sweet + Hunt

Oh Crêpe!

95 Sweet + Bake

Doting Dessert Offerings

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