Renowned Chefs Sign Debut Cookbook

Nov. 29, 2010 - PRLog -- Award-winning chefs and authors Bernard Guillas and Ron Oliver will be signing copies of their book Flying Pans: Two Chefs, One World at three Costco warehouses around San Diego County this December.  They will visit the Carmel Mountain location on Friday, December 3rd, at 3 pm, the Mission Valley location on Saturday, December 11th at 3pm, and the Chula Vista location on Tuesday, December 14th at 9:45 am.  

Brittany-born Bernard Guillas is Executive Chef of the La Jolla Beach and Tennis Club and landmark Marine Room restaurant in La Jolla.  He is an avid culinary traveler who can share tales from seven continents.  He has been featured in Food Arts, the “Rising Star Chefs” and “Great Chefs of the World” TV series and was awarded “Chef of the Year” by Chef Magazine.  Chef Ron Oliver is Chef de Cuisine at the Marine Room and has led the restaurant to eight titles of “Best Restaurant in San Diego.”  He has been an avid globetrotter from an early age and holds a unique understanding of how to cook exotic ingredients in a way that tantalizes the American palate.

The chefs’ debut cookbook, Flying Pans, won “Best Cookbook” at the 2010 San Diego Book Awards and was named one of the top-ten cookbooks in the nation by Foreword Magazine the same year.  Flying Pans takes readers on a remarkable culinary journey to all corners of the world without ever leaving the home kitchen. Chef Bernard and Chef Ron are enthusiastic travelers who have collectively been guided by food to over forty countries.   In Flying Pans they deftly combine personal travel stories, anecdotes, and cultural discoveries to lead readers on a tour of the globe through over a hundred recipes.

The book’s vibrant visuals by famed New York food photographer, Gregory Bertolini, masterfully bring the chef’s bold textures and dynamic flavors to life creating a veritable feast for the senses.  Amidst the culturally inspired fare, readers can find exotic recipes perfect for the holidays including Rock Cornish Game Hen from Ireland, Juniper Spiced Duck Leg Confit from Austria, and Buttercup Squash Nectar from Brazil.  
 
“There is always something new to discover when you travel,” says Chef Ron. “No matter how much regional cuisines vary, we can all agree on one thing: food brings people together and eating is socially unifying.”

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