Need recommendation for cookbook--exotic taste combinations
- Sarah W-R Jan 4, 2005 11:05 AM
I have a German friend who is an adventurous eater. As a wedding present, she asked for a set of American measuring spoons and cups, plus an English-language cookbook, possibly Asian, Caribbean, or Latin American, that would contain recipes, she says...
"that involve unusual taste combinations - sweet and
salty, exotic spices, combinations of meat and fruit, such as Thai, Indian, Chinese, Cajun, Caribbean, sometimes Mexican (chicken fajita with banana and coconut, mmm!)"
Does anyone have a favorite cookbook that fits this description?
re: GG Mora
Thanks so much for the recs. I picked Hot Sour Salty Sweet--I think she will love it!
I used to work as a hostess at the East Coast Grill, and I adore eating there. My friend probably would love Schlesinger's Big Flavors of the Hot Sun too, but my local bookstore didn't have it, and I like to support small bookstores rather than AmaGiant.com. :)
"Oriental- Appetizers and Light Meals" authored by Susan Fuller Slack for HP Books. See link as it is a 1987 book.
The book includes just what you are describing yet bound by the title. Great pictures, too.
Yam and Peanut Cracker-Bread
Chinese Almond Cookies
Vietnames Pickeled Julienne of Vegetables
Szechuan Marinated Vegetables
Curried Pear Chutney with fresh ginger
Oven-baked Cranberry-Cardamom Chutney
Thousand Year Sauce Chicken preambled by "Long ago in China, a treasured crock of "master sauce" was sometimes included in the trousseau of a new bride . . . for "red cooking" or braising meats and poultry. . .."
Turkey Kebabs in Creamed Spinach
Spanish-Style Chicken Pies with Laurel Leaf Pastry (great picture)
Glazed Walnut Sushi Roll
Cinnamon-Scented Roast Duck Salad with Egg-Flour Wrappers
Lemon-Chicken Pate with fresh basil on a fresh, flakey croissant (sandwich looks like a crab)
Steamed Pork and Rice Chrysanthemums (picture one pastel pink and one pastel yellow ball of rice, each shielding a spicy, sake, gingery pork mixture and served on a plate askewed mint leaves and long sprig of chives).
and more . . .
It has instruction (and pictures) of decorative serving, including entertaining with flair with a "Thousand Flowers Appetizer Basket" that even includes "celestial bread dough butterflies" and gives the basics of making veggies into flowers - to what have maybe evolved into the creations at http://www.veggieart.com/
It's a simple book of 157 pages before references and index.
Maybe you can find it at the library? but it is a paperback edition from HPBooks.
New Food of Life - Ancient Persian and Modern Iranian Cooking is a favorite of mine. The cuisine features fruits and nuts and interesting syrups, flower waters, and spices. It's by Najmieh Batmanglij. Her new cookbook - Silk Road Cooking - is good too. It's vegetarian.
Corinne Trang's Essentials of Asian Cooking. It is wonderful. She focuses chaperts on a paticular food like an spring roll and then explores they way that items is made in different countries throughout asia. Excellent reading material and recipes too.