Product Description

Fusion cooking broke the rules first––now Gower's breaking fusion's rules with THE BREAKWAY COOK. Despite the explosion of farmers' markets, ethnic grocers, and creative restaurants in America, lots of home cooks remain puzzled by the bewildering array of choices, and don't have the confidence to break away from tradition. Eric helps home cooks everywhere approach unfamiliar ingredients from different global regions and combine them for some amazing results of flavor.

"Breakaway" cooking pays homage to culinary traditions yet uses innovative techniques and ingredients to give home cooks a new approach to their dishes, marrying unintimidating flavors with the old standards. Sample his Miso Orange Pepper Roasted Chicken, or tease your tongue with his take on Fluffy Herby Eggs, and you'll be convinced. It's not fusion––it's fusion that makes sense. And the cardinal rule is to season with authority. Don't be afraid of the spice cabinet anymore, and use presentation to create a simple, appealing meal. Spend less time fussing about the preparation and clean–up, and more time enjoying food and its huge role in our daily lives. To further this quick and mindful approach to cooking, Eric will take us shopping in local and ethnic markets, teach the importance of table setting and presentation, and stress visual aesthetics, especially regarding pottery and ceramics.

Eric helps you reconstruct your approach to the kitchen, highlighting the seasonings and essential ingredients or "Global Flavor Blasts," such as tamarind, pomegranate molasses, miso, yuzu, green tea, Chinese plum sauce, mole, among many others, that will liberate your cooking and provide a lifetime of fantastic eating. Using Gower's recipes as broad outlines, you can be creative as you go, and within his framework you will discover your own genius in the kitchen. We feel better when we eat better, and it's easier to be productive, creative, and relaxed when the food part of life is under control. Enter THE BREAKAWAY COOK.

In addition to the recipes, THE BREAKAWAY COOK includes stunning, full–color photos by Annabelle Breakey throughout the text; a guide to using flavored salts in your dishes; sidebars on wine, tea and sake; and ideas for even shorter–cuts on Gower's easy–to–follow recipes.

Product Details

• Amazon Sales Rank: #292721 in Books
• Published on: 2007-05-01
• Released on: 2007-05-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 240 pages

From Publishers Weekly
Though Gower (Eric's Kitchen; The Breakaway Japanese Kitchen) defends his inventive, improvisational cooking against charges of "fusion," his lively combination of cuisines from Japan, Mexico, India and Italy (among others) is exactly that—a fusion. For the adventurous home cook who delights in intense and surprising flavors—and who doesn't want to labor for hours in the kitchen—this book will provide endless ideas for invention. Gower's pantry basics are exotic yet accessible: tart pomegranate molasses, ginger and galangal, miso, yuzu (citrus valued for its zest) and umeboshi (Japanese pickled apricots). Gower, currently a private chef, lived for 15 years in Japan; his explanations of Japanese ingredients are especially informative, and though he is clear on typical practices, he doesn't shy from presenting his own unconventional combinations such as Frittata Giapponese, baked eggs with umeboshi, green beans, ginger and maple syrup, Mole Tofu with Spiced Bread Crumbs or Minty Boozy Chicken marinated with rum and lime. Even home cooks familiar with Gower's kind of staples will be pleasantly shocked by some of these recipes—in a way that culinary adventurers are always seeking. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Eric Gower lived in Japan for fifteen years, working for the prime minister's office as an editor and writer on political economy before turning his interest to food. Currently a private chef and the author of two previous cookbooks, Eric's Kitchen and The Breakaway Japanese Kitchen, he lives and works in San Francisco.

Customer Reviews

An exciting and enticing book
My cooking -- and cookbook purchasing -- usually fall within French and Italian traditions. When I want Asian food, I head to restaurants, and when I hear the word "fusion" I run rapidly in the opposite direction.
But as Gower writes in the introduction, "breakaway cooking is fusion that actually makes sense."


Simple to execute and bursting with flavor, Gower's recipes produce food that is light, healthy and, most of all, delicious. I own hundreds of cookbooks but it's been a long time since I've bought one that made me want to start with the first recipe and cook straight through to the end.

This Book is AMAZING!!
I've never been a very adventurous cook so weird food combinations and complicated recipes give me The Fear. This book is so entertaining and interesting - it made me want to try all sorts of new things! And everything was really easy and straightforward to prepare.

With only a few basic purchases i was able to try all sorts of cool new dishes and even my very boring traditional midwestern husband loved loved LOVED the food from this book. Its a whole new way to approach cooking, very simple, very fresh, and not too complicated for the average housewife who's just trying to get a nice meal on the table. Buy this book, it will rock your world!

best cookbook EVER!
The food is exciting, fresh, and light, yet it's fulfilling, creative, and easy to prepare. There's no going back once you've gone "breakaway."

I walk through our Italian quarter every day and they all serve the same boring dishes as do almost all restaurants you go to. "The Breakaway Cook" gives an exciting alternative to traditional Italian, French, Thai, Japanese, Indian, Mexican, and Middle Eastern cuisine by mostly simplifying and explaining some of the basic ingredients of those cuisines and making them work in today's ingredient-driven, global culinary world.

This cookbook is written for the home cook and keeps it all so simple and brief. I like Alice Water's Chez Panisse cookbooks but the recipes go on for pages! Who has time or patience for that these days?

The beautiful photography gives you an idea of what the food is supposed to look like and is mouth watering as well as inspiring.

"The Breakaway Cook" is the best cookbook I've got!