Publisher's Synopsis
The owner of one of Vancouver's top restaurants, Martin believes that food is sexy and that preparing and eating meals is a sensual act, whether it be an intimate dinner for two or a celebratory gathering of twenty. In this volume, he shares the recipes that have won him and his restaurants so much international acclaim. But don't be intimidated - the beef tenderloin phyllo wellington with chive roast garlic whipped potatoes and a grainy mustard marsala glace may sound like an impossibly hard meat-based pastry dish, but actually it's a piece of cake.
