Wrap & Roll: California Culinary Academy - Softcover

California Culinary Academy

Softcover

ISBN 10: 0028622871 ISBN 13: 9780028622873

Publisher: John Wiley & Sons Inc, 1998

One of the best cooking schools in the country offers instructions and recipes for one of the most popular kinds of foods: wraps. Wrapped foods are meals in edible packages that are loved around the world. In China there are wontons; in Italy, calzone and ravioli; in France there are crepes; in Japan, sushi; Greeks wrap foods in filo dough; Mexicans, in corn tortillas. This book clearly explains the hows and whys of wrapping foods as only a team of culinary professionals can. It offers suggestions for shopping, serving, and preparing ahead of time in addition to providing foolproof recipes and many more variations. The recipes reflect a range of tastes and influences from Asian wraps like Crispy Smoked Salmon Spring Rolls and Vegetarian Maki Sushi to bread wraps like Roast Vegetable and Goat Cheese Calzone, crepes in chocolate and raspberry flavors, filo filled with cheeses, lamb, and wild mushrooms, meat wraps like Chicken Roulade with Prosciutto, pastry wraps like Beef Empanadas, pasta wraps like ravioli, and such vegetable wraps as Herb-Stuffed Turkey Dolmas and Corned Beef and Cabbage Rolls. There are wraps for every occasion here, including breakfast, lunch, dinner, and dessert.The convenience and increasing popularity of wrapped foods themselves is complemented by the usability of the book. The CCA knows teaching and is able to convey tricky information in the most accessible terms. This is the wrap book to own.

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From Booklist:

No, this isn't a book about safe sex. When wraps began, they meant simply meats, vegetables, and cheeses carefully tucked into a tortilla. But in the widest sense, any filling surrounded by some sort of starchy holder merits the sobriquet "wrap." Thus, foods as diverse as Italian ravioli, French crepes, Turkish borek, and even Japanese sushi qualify as wraps. Chefs from the California Culinary Academy have brought together these disparate traditions to create a cookbook of all kinds of rolled, stuffed, and pastry-clad delicacies. Recipes range from traditional Greek dolmas to contemporary variations of the same--jambalaya stuffed into leaves of mustard greens, for instance. Other unorthodox ideas include black pepper ravioli stuffed with lamb and ricotta and a dessert offering of cocoa tamales. Cooks looking for new and unusual ideas will find plenty to excite them here. Mark Knoblauch

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