Chris Salans learnt to cook at the Cordon Bleu cookery school
Paris, before joining the Michelin-starred L'Oustau de Baumaniere
in Provence. He moved to Bali in 1995 and opened Mozaic in 2001.
This title is unavailable for purchase as none of our regular suppliers have stock available. If you are the publisher, author or distributor for this item, please visit
this link.
