East West Food: Food from the Pacific Rim and Beyond

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9781579590024: East West Food: Food from the Pacific Rim and Beyond
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Shares recipes and observations on foods and cooking techniques from chefs specializing in dishes that combine Asian and Western approaches

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About the Author:

Chefs included: Barney Brown, Betelnut Kirk Webber, Cafe Kati Charles Phan, The Slanted Door Chef Suki, Masons Stanislaus Soares, Chinois Graham Harris, Cicada Chris Benians, and Cass Titcombe, The Collection Michael Lee-Richards, Michael's Peter Gordon, The Sugar Club

Review:

Sitting on a deckchair, planning dinner, we love to read about foods from the Pacific Rim and beyond. "East West Food," edited by Sasha Judelson with photography by Sandra Lane, is a trip around the world through the eyes of 10 innovative chefs.

Mostly, I feel the book is for professionals, but if you've got a wok and a will, there are beautifully illustrated ways to prepare dishes like roasted tomato soup with yogurt. Surprise, one of the major ingredients is V8 juice. Seared tuna au poivre is far from daunting when you read the recipe, and an outstanding dish is made from chicken legs and thighs, orange marmalade and chopped fresh mint leaves. Summer splendor. These dishes have flavors that jump in your mouth and sparkle on your tongue. -- Toronto Financial Post, May 30, 1998

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