Food Art has been produced by The Hong Kong Jockey Club to showcase the talents of its two chefs, the Derby Restaurant's Donovan Cooke and the Fortune Room's Bobby Tak Yan Lo.

The book was published late 2007 and was given two awards at the Gourmand World Cookbook Awards 2007 - Best Innovative Cookbook, and Best Cookbook Photography (Singapore).

The book is divided into East and West sections, with additional recipes for "basics" at the back. There is also an interesting introduction by respected food writer and author Annabel Jackson, who is also one of the book's editors.

About the Book

The book is a collaborative effort and was edited by Candice Lim, Joanna Greenfield and Annabel Jackson. Of course there are also the authors of the recipes, the two leading chefs. Finally the photos of award-winning photographer Jorg Sundermann, who is known for his exquisite and refreshing style, play an integral role.

The introduction includes a poetic tribute to the similarities between food and art. The book is described as being about the intertwining of food and art, which results in an holistic experience.

Food Art contains 61 recipes designed to "skillfully demonstrate the strong links between food and art", each with a full page photo. The book is divided into East for Lo's recipes and West for Cooke's.

What to like

It is understandable why this book won awards for its photography...the images on every page are stunning and make you want to instantly try and recreate one of the recipes. The images are also notable for their size, which gives the home cook a clear idea of how the professionals plate the dishes.

The recipes are contemporary and innovative, yet remain true to the cuisine's roots. Every dish is mouthwatering.

Both award-winning chefs are talented and their food is rated highly by many, so it is almost a privilege to have the secrets to their stunning dishes.

It includes recipes for many signature dishes such as Steamed Crab Claws with Hua Diao Wine and Ginger (the chef's favourite); Garoupa Soup with Chinese Parsley and Crab Roe; Lobster Carpaccio; Roasted Frog's Leg with Snail Tortellini, Garlic Puree and Parsley Foam; and Confit of Salmon with Ragout of Fresh Soya Beans, Coriander Oil and Blood Orange Reduction.

The basic recipes at the back of the book can be used for many dishes and creative experimentation. Clear chicken stock, superior stock, sweet and sour sauce, balsamic reduction, ceps consomme, and pasta dough, are just some examples.

Challenges

The majority of the recipes are fairly complex and would be beyond the ability of the beginner. The recipes require confidence in one's cooking ability and an enjoyment of being challenged to recreate the dishes.

Many of the recipes also require a lot of preparation and as a result is not a book that you could dip into on a whim and quickly whip up something delicious.

Reasons to Buy

To recreate or to dream about recreating the appetite-stimulating recipes, and for the beautiful images, which take the book from just another cookbook to a book about art, food art.

The book can be purchased at the Hong Kong Jockey Club (if a member) or from Page One bookstores.

Recipe

Click for a recipe from Food Art.