Far East Down East: Maine's Freshest Foods Spiced with Asia's Finest Flavors - Hardcover

Bruce DeMustchine

Hardcover

ISBN 10: 0892725893 ISBN 13: 9780892725892

Publisher: Down East Books, 2003

Synopsis

Drawing on his experiences living and traveling in Asia and New England, Bruce DeMustchine has developed a spicy, flavorful selection of recipes that fuse the best of Maine's (and New England's) fresh seafoods — as well as meat and poultry — fruits, and vegetables with cooking techniques and seasonings from the Far East. Overall, the emphasis is on simplicity of preparation. The Flavors of the Far East chapter shows and discusses many of the key ingredients used in this cuisine: curries and other spices, coconut milk, soy sauce, and chile peppers. The book includes beautiful color photographs of many of the dishes.

About this title

About the Author:

Bruce DeMustchine was born in New Zealand and lived in London and Australia before coming to the United States. During his extended travels, he became fascinated by the flavors, color, and cooking of Asia and wrote a series of successful cookbooks, published in Great Britain. He has been chef to happy gourmands ranging from members of Britain’s royal family to research expeditions. Bruce now lives in Newburyport, Massachusetts.

From Booklist:

When it comes to shellfish, lobster rules. It's nearly everyone's idea of luxury, of self-indulgence. For those tired of the traditional New England ways of serving lobster, Bruce deMustchine has developed some unusual new alternatives in Far East, Down East . DeMustchine grew up in New Zealand and spent time in East Asia. He has applied cooking principles and flavorings learned in Asia to lobster and to other regional staples such as maple syrup. This surprising combination of cooking styles works well in Lobster Curry, a pungent melange of garlic, ginger, green beans, and coconut milk. Japanese Lobster Rolls bear little resemblance to Maine's ever-popular lobster-in-a-bun. This version is more like sushi, with radish wrapping crisp, slivered vegetables and lobster pieces in heady wasabi mayonnaise. Although one can use lobster or shrimp in some of the book's recipes, the author calls for shrimp alone in many of the salads and entrees. Salmon gets a napping of soy, ginger, and maple for a sort of Maine teriyaki. Crisply rendered photographs enhance the text. Regional collections will need this unique title. Mark Knoblauch
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About this edition

• Publisher: Down East Books
• Publication date: 2003
• ISBN 10: 0892725893
• ISBN 13: 9780892725892
• Binding: Hardcover
• Edition number: 1
• Number of pages: 112