Tsunami Restaurant Cookbook

"The recipes are a sort of road map of my travels from Memphis to New York to San Francisco, to Australia, New Zealand, Tahiti, New Caledonia, and finally back to Memphis." --Chef Ben SmithChef Smith's philosophy that "a good chef is merely the catalyst" is reflected here in over 150 recipes inspired by the Pacific Rim and elsewhere. Written in the fast-paced, no-nonsense, yet sophisticated voice of a well-traveled culinary artist, The Tsunami Restaurant Cookbook perpetuates the comfortable and outgoing personality of Tsunami, consistently voted one of the top three restaurants in Memphis, Tennessee. Chef Smith's relaxed, unconstrained style demystifies many of the Asian ingredients used in the Tsunami kitchen and serves as an informative reference book for all manners of seafood. Ideal for novices as well as more experienced cooks, The Tsunami Restaurant Cookbook is a refreshing read, practical and enthusiastic, as clean and satisfying as the taste of raw tuna with a splash of soy sauce. Chef Ben Smith was born and raised in Memphis, Tennessee. He attended the Culinary Institute of America in Hyde Park, New York, and worked for Jeremiah Tower at Stars Restaurant from 1986 to 1989. In 1990 he departed on a six-month solo trip through Australia and the South Pacific and worked briefly in Australia as the cook on a one-thousand-acre horse ranch. He worked for three years at the Lodge at Koele in Hawaii before returning to Memphis, where he opened Tsunami in 1998.Smith, Ben is the author of 'Tsunami Restaurant Cookbook ', published 2005 under ISBN 9781589802827 and ISBN 1589802829.