Cooking under Wraps: The Art of Wrapping Hors D'Oeuvres, Main Courses, and Desserts

Cooking under Wraps: The Art of Wrapping Hors D'Oeuvres, Main Courses, and Desserts

by Nicole Routhier
     
 
The old adage promises good things come in small packages. Happily, Nicole Routhier has written Cooking Under Wraps, culinary treasure trove culled from all over the globe. In a stunning two-color volume of more than 200 recipes, she provides the most scrumptious varieties of wrapped foods, a very special way to regale your palate. Nicole Routhier shows how

Overview

The old adage promises good things come in small packages. Happily, Nicole Routhier has written Cooking Under Wraps, culinary treasure trove culled from all over the globe. In a stunning two-color volume of more than 200 recipes, she provides the most scrumptious varieties of wrapped foods, a very special way to regale your palate. Nicole Routhier shows how the simple pancake can be transformed into a Norwegian lefse, Russian blintz, French crepe, Mexican burrito, and Chinese mu-shu.

Cooking Under Wrapsgoes beyond delicious pastry coverings to explore crackling salt crusts, steamy beds of banana leaf, crispy rice-papers, juicy cabbage rolls and much more.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Both a chronicle of culinary history and a cook's world tour, this irresistible guide to the first fast foods unfolds the hidden delights of such ethnic specialties as crepes, calzoni and quesadillas, stuffed cabbage and sushi, roulades and rissoles, empanadas, mu-shu and pot pies. Arranged according to wrapper in such chapters as ``Phyllo,'' ``Flatbreads,'' ``Pasta and Noodles'' and ``Leaf and Vegetable Wrappers,'' the recipes cross--and connect--cultures in a fascinating approach that dramatically allies the home cook with other worlds and other generations. Along with her personal passion for these foodstuffs, Routhier ( The Foods of Vietnam ) supplies her recipes with illustrations demonstrating preparation techniques, notes on finding and substituting ingredients, and timing advice, necessary for safely storing wrapped food before cooking. Phyllo purses may be tucked with Gorgonzola and basil or with prune plums, themselves stuffed with chocolate and ground almonds; short pastry wraps are featured in savory pork empanadas, spiced chicken samosas, potato and smoked cheese knishes and South African minced meat bobotie. This contemporary turn around the cooking world will inspire any modern kitchen adventurer. BOMC/HomeStyle alternate; author tour. (Mar.)
Alice Joyce
If the question of what French crepes, Mexican burritos, and Japanese sushi have in common is puzzling, Routhier provides an enlightened answer. Each of these dishes (and many more from other cultures, other countries) incorporates a succulent filling surrounded by some manner of wrapper. Although there are familiar-sounding recipes such as blintzes and strudels, there are also unique creations like shrimp beignets in seaweed. Black-and-white drawings illustrate wrapping techniques for dishes incorporating everything from dried corn husks to phyllo, doughs, and noodles. Cooks stifled by gourmet offerings should find this cookbook grounded in an enjoyable approach to good food and a distinctly informal attitude.

Product Details

ISBN-13:
9780688108670
Publisher:
HarperCollins Publishers
Publication date:
04/01/1993
Edition description:
1st ed
Pages:
382

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