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Two Chefs, One Catch

by Bernard Guillas & Ron Oliver

By Chefs Bernard Guillas & Ron Oliver

Advance praise for Two Chefs, One Catch:

“This book is a beautiful reflection of two chefs’ life experiences and culinary journeys through 45 countries.  It showcases the wondrous bounty of seafood found all over the world and how different countries express their culture through food. ”Roy Yamaguchi, Chef, Inventor of Hawaiian Fusion® Cuisine, Founder of Roy’s Restaurant, Author

“My friends Bernard and Ron’s insatiable appetite — for travel, for seafood and for life — comes across on each page of this vibrant cookbook.”​Jose Garces, Garces Group, Iron Chef, restaurateur, author, James Beard award winner

Tempero Baiano Mahi Mahi & Heart of Palm, Mango, Brazil Nuts. Bahian seasoning “Tempero Baiano” originated in the northeastern state of Bahia in Brazil. This spice mixture is distinctive, aromatic, versatile, and herbaceous. When cooking your favorite fish, adding a healthy dose of tempero baiano will energize an ordinary preparation into a dynamic and flavorful masterpiece, making your taste buds do the samba. Photography by Marshall Williams

Two Chefs, One Catch
A Culinary Exploration of Seafood
Lyons Press is proud to announce the November 7, 2014 release of Two Chefs, One Catch: A Culinary Exploration of Seafood, by Bernard Guillas and Ron Oliver.

Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Bernard Guillas and Ron Oliver of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook. A compendium of over 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation. Engaging anecdotes and stories convey the chefs’ culinary expertise and insatiable cultural curiosity.

Guided by “Two Chefs, One Catch”, seafood cookery in your home kitchen will be both easy and rewarding. The recipes are high in nutrition, low in fat, and astounding in flavor. You can now sail the seven seas without needing a passport!

Maitre Cuisinier de France Bernard Guillas is executive chef of the La Jolla Beach and Tennis Club and the landmark AAA 4-diamond Marine Room restaurant in California. An avid culinary explorer, Guillas has a roster of impressive credits that include appearances on The Today show, Martha Stewart Radio, Food Arts magazine and the Discovery Channel’s Great Chefs of the World television series. He has been guest chef multiple times at the James Beard House in New York and he has been named Chef Magazines Chef of the Year and San Diego’s Best Chef numerous times. His philanthropic pursuits include Slow Food, The Beard House Foundation, Chaine des Rotisseurs, American Institute of Wine and Food, and international charities.

Swordfish Wrapped in Vine Leaves & Zaatar yogurt sauce. Inspired by a number of Turkish dishes collectively known as “sarma” meaning “wrapped” in Turkish, a succulent piece of fish is enveloped in grape leaves, adding a briny saltiness while holding in moisture and flavor. The cloaked fish steams gently in the juices that are sweated from the tomatoes, lemons, oranges and onions – like a Turkish bath. Photography by Marshall Williams

Ron Oliver travels the world for culinary inspiration but looks close to home for the freshest local flavors. His unique talent is to turn the exotic ingredients he discovers around the globe into delicious recipes that are approachable for the home kitchen. As Chef de Cuisine, he has led the prestigious Marine Room in La Jolla to eight titles as Best Restaurant in San Diego. He has cooked in the top prestigious venues around the country, including the James Beard House and Aspen Food and Wine Festival. He has also been featured in international media including Korea’s top lifestyle magazine Style H. His higher culinary purpose is to support local schools and to teach food literacy and home kitchen skills to children and local families.

Island Spiced Albacore Tuna with fried plantain, mango callaloo. In every day cooking, Trinidad cooks always toast their spices to bring out their full character, a technique known as Choonkay. *Note: this recipe is not a true callaloo. Photography by Marshall Williams
Authors/Chefs Bernard Guillas and Ron Oliver. Photography by Marshall Williams
Authors/Chefs Bernard Guillas and Ron Oliver. Photography by Marshall Williams

For additional information, please visit www.twochefsoneworld.com.
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