ROANOKE TIMES
Copyright (c) 1997, Roanoke Times
DATE: Wednesday, January 29, 1997 TAG: 9701290076
SECTION: EXTRA PAGE: 8 EDITION: METRO
TYPE: BOOK REVIEW
SOURCE: DOLORES KOSTELNI SPECIAL TO THE ROANOKE TIMES
Three new cookbooks offer hunger-making excursions into some of the world's tastiest cuisines. They will hold special appeal for those who stir with a global spoon. Stunning full-color photographs, historic anecdotes, and lively observations accompany each of the mouthwatering recipes. Priced at $19.95 each, these hardcover books join a growing list in the Sunset Books Casual Cuisines of the World Series. Not only do the recipes produce excellent results, but a complete glossary and detailed index also make them easy to understand and find.
Anyone who has walked down a crowded food street in Hong Kong or Singapore remembers the dizzying array of aromas. Asian cooking expert Joyce Jue takes you into the food stalls of "FAR EAST CAFE: The Best In Casual Asian Cooking."
Now, you can re-create some of these fragrant dishes yourself by using Jue's easy to follow recipe format.
Jue uses authentic ingredients, but what is good news is that they are ordinary enough to be found in most American supermarkets. Chinese Steamed Pork Dumplings and Chicken Potstickers use prepared wonton wrappers. Grilled Beef, Tomato and Mint Salad and Green Mango Salad, the latter with tiny bits of sauteed pork, come from Thailand. Spicy Lamb Soup and Stir-Fried Rice Noodles with Shellfish and Bok Choy, are two dishes from Malaysia that have already become my favorites.
This book is divided into six chapters, including an informative introduction that gives a history of the Asian food hawkers in addition to several foundation recipes you'll apply whenever making Asian dishes. The chapters include recipes for snacks and appetizers; salads; soups, noodles, and rice (with the most recipes); main dishes (with the seven recipes); and desserts (with the fewest recipes).
In "CANTINA: The Best of Casual Mexican Cooking," chefs Susan Feniger and Mary Sue Milliken bring together their versions of 50 favorite regional Mexican dishes. Through a lively introduction that traces the history of casual dining in Mexico, the authors offer suggestions for re-creating the cantina experience in your own home. Recipes range from such favorites as Guacamole, the hearty and delicious Tortilla Soup and Pork Stew with Green Chiles, to Vegetable Enchiladas, Vanilla Caramel Flan and a luscious Kahlua Chocolate Bread Pudding.
Gather your friends around and celebrate the lusty flavors of Greece, Turkey, Portugal and Spain in "TAVERNA: The Best of Casual Mediterranean Cooking." Noted chef and Mediterranean cooking expert Joyce Goldstein transports you to these sunny countries with authentic recipes, actual techniques and recommendations for particular wines and spirits, depending on which country captivates your tastebuds. Along the way, Goldstein captivates your soul and mind, as well, with engaging history and lore.
I am happy for the Bread Soup with Cilantro, Garlic and Poached Egg recipe. This is a simple dish I enjoyed a few years ago in Portugal, and I've thought about its filling deliciousness many times. Now I will re-create it for my family and friends.
Shrimp with Tomatoes, Oregano and Feta, that great-tasting Greek dish, is a cinch to prepare and serve at home. Fish in Grape Leaves is an ancient Mediterranean tradition that will lend itself perfectly to freshly caught Virginia trout in the spring. A hearty winter dish, Braised Pork with Quinces sends forth delicious aromas and flavors even when I prepared it with a substitute fruit, seasonal pears.
Dried-fruit desserts tempt me because they're unusual and nice with a cup of tea at this chilly time of the year. Cream-Filled Apricots from Turkey are stuffed with mascarpone, the triple cream cheese from Italy, after having been softened in a sugar syrup. Portuguese Figs Stuffed with Chocolate and Almonds couldn't be easier to prepare, but oh my, the richness of flavors and textures is incredible.
Recipe for:
FIGS STUFFED WITH CHOCOLATE AND ALMONDS
LENGTH: Medium: 74 linesby CNB