PETER GORDON was born in the New Zealand coastal town of Whanganui. After moving to Melbourne in 1981, completing a four-year cookery course and working for five years as a chef in various restaurants, his spirit of adventure and culinary curiosity led him to travel through Asia for a year. This life-changing experience was to become a major influence on his culinary style. In 1986, he moved back to Wellington to become the Head Chef at the original Sugar Club restaurant, a role that would make his name as a chef. His entrepreneurial spirit combined with his curiosity about food triggered his move to London in 1989. There he gradually introduced his eclectic cooking style, now called fusion, and won wide acclaim for his cooking at the two London branches of The Sugar Clubin Notting Hill and west Soho. Peter has written seven books and contributed to a dozen others He has appeared on British television, in programmes such as Saturday Kitchen and Nigel Slater and Jamie Oliver s Channel 4 food series, as well as being a guest judge on MasterChef New Zealand Most recently, he presented and was the executive producer of Native Kitchen (TV3 and M ori Television in NZ), a 10-part TV series in which he mentored a group of aspiring, young Maori chefs through a 10-day culinary boot camp. In 1999, Peter was the first to receive the New Zealander Of The Year award from The New Zealand Society in London. He is widely recognised as an ardent promoter of the food industry, and in 2009, he was awarded an ONZM (Officer of the New Zealand Order of Merit - the NZ equivalent of an OBE) by The Queen for his services to the food industry.
"While it is a book about salads, it is not in any sense a single-focus cookbook: it encompasses meals for different seasons, different occasions and even when I don't have access to a particular ingredient he suggests for a dish, there's not a recipe that doesn't inspire me."
"Forget all of your current pre-conceptions about Salads, this book will change all of that."
"a compilation of salads for every season."
"With global flavours, meat/fish/poultry ideas and stunning photographs, salad steps centre stage.""a compilation of salads for every season.""The traditional salad gets an all-year-round, inventive makeover from the chef often regarded as the godfather of fusion.""This, his eight book, dishes up a dazzling, Technicolour new world""Like so many cookbooks these days there's emphasis on seasonality, and flicking quickly through the book gives you a tantalising glimpse of dishes spanning each shade of the British seasonal colour palette ... whether you tackle the dishes faithfully or simply use them to feel inspired this book deserves a place on every foodie's bookshelf.""Forget all of your current pre-conceptions about Salads, this book will change all of that.""While it is a book about salads, it is not in any sense a single-focus cookbook: it encompasses meals for different seasons, different occasions and even when I don't have access to a particular ingredient he suggests for a dish, there's not a recipe that doesn't inspire me.""beautifully photographed ... great-looking recipes (for veggies and meat-eaters alike).""The 'Godfather of Fusion' Peter Gordon combines global flavours to create compelling dishes ... deliciously-innovative recipes""Acclaimed chef Peter Gordon's innovative, vibrant salads combine exciting ingredients in original and flavoursome combinations - no soggy lettuce or tired tomatoes in sight!""This looks more like a work of art than a cookbook ... dedicated to the humble salad.""Savour: Salads for all Seasons combines flavours and textures in unexpected, tastebud tingling ways.""real eye-openers to what's possible within the standard menu repertoire" "this book will help you to understand that it's finding that winning combination which is the formula to creating a stunning salad.""this luscious book ... Stylish, innovative and effortless - perfect for summer parties" "[Savour] is bursting with salad concoctions involving some very creative combinations."