Fusion Food Cookbook

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Overview


What is "fusion cooking"? It's brushing skewers of beef tenderloin with a traditional Caribbean jerk barbecue sauce; matching spicy Southwest fried chicken with a sunny ginger-apricot sauce; or drizzling watermelon and sweet red onion salad with a raspberry cabernet vinaigrette. In short, fusion cooking means combining ingredients and techniques from around the world to achieve exciting flavors.

Fusion Food Cookbook celebrates the new American cuisine, in which distinctive ...

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Overview


What is "fusion cooking"? It's brushing skewers of beef tenderloin with a traditional Caribbean jerk barbecue sauce; matching spicy Southwest fried chicken with a sunny ginger-apricot sauce; or drizzling watermelon and sweet red onion salad with a raspberry cabernet vinaigrette. In short, fusion cooking means combining ingredients and techniques from around the world to achieve exciting flavors.

Fusion Food Cookbook celebrates the new American cuisine, in which distinctive seasonings and cooking styles from Asia, Mexico, the American Southwest, New Orleans, the Caribbean, and the Mediterranean are incorporated into familiar home cooking. Highlighting the vivid flavors of these diverse ethnic and regional traditions, authors Hugh Carpenter and Teri Sandison define a major trend in American cooking, showing us how to mix and match seasonings and cooking techniques and encouraging us to be more creative in our own cooking.

The 150 flavor-intense recipes in Fusion Food Cookbook require no hard-to-find ingredients or special equipment. More than 100 color photographs by acclaimed food and wine photographer Teri Sandison capture the vivid colors and cross-cultural style of the inspired recipes.

What is "fusion cooking?" It means combining ingredients and techniques from around the world to achieve exciting flavors constituting a new American cuisine. The 150 flavor-intense recipes herein require no hard-to-find ingredients. More than 100 color photographs capture their vivid colors and cross-cultural style.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Glossy good looks aren't everything, but the color photography in this latest collaboration between husband/chef Carpenter and wife/photographer Sandison demonstrates the allure and appeal of fusion food. Colors and textures of a finished dish are so skillfully caught, one can almost smell the cilantro wafting up from their dumplings. Fusion food, so-called because it melds culinary techniques, ingredients and presentations from several cultures or countries in a single dish, is one of the few food trends of the '80s that is gathering momentum still. Some consumers may settle for comfort food-but get a glimpse of the Caribbean soup with grilled prawns, and they may steer clear of plain chicken noodle. Carpenter is an authority on Asian-Pacific Rim cuisine, and knows just how to add a dash of star anise or Chinese garlic chile paste to a scallop tostada to elevate its flavor and appeal. Recipes are detailed, with unusual or ethnic ingredients defined for beginners. Novices will also be reassured by the levels of difficulty indicated and complementary menu suggestions. The book could be cross-merchandised to armchair travelers as a culinary destination point that is both exotic and accessible. Oct.
Barbara Jacobs
Though this is the first cookbook to feature fusion cuisine, a harmonious blend of international ingredients, techniques, and presentation ideas, most of the 150 recipes will be beyond the reach of average reader-chefs. And though Carpenter and Sandison are to be commended for their exacting attention to detail, well-written notes, and exuberant color photographs, ingredients are simply not accessible to most residents of nonmetropolitan areas. Yet the recipes are entrancing, each identified by level of difficulty easy, moderate, and challenging. Kudos to a pioneering couple.
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Product Details

  • ISBN-13: 9781885183002
  • Publisher: Artisan
  • Publication date: 1/28/1994
  • Pages: 232
  • Product dimensions: 8.88 (w) x 11.30 (h) x 1.10 (d)

Meet the Author


Fusion Food Cookbook is the third cookbook by the award-winning husband and wife team of Hugh Carpenter and Teri Sandison. Their previous books are Pacific Flavors, which won the IACP/Seagrams award for "Best Asian Cookbook" of 1988, and Chopstix, which received an IACP/Seagrams nomination for "Best Food Photography" of 1990. Teri Sandison has photographed more than 40 cookbooks for leading publishers and is known for her unique sense of style. They live in the Napa Valley community of Oakville.

Fusion Food Cookbook is the third cookbook by the award-winning husband and wife team of Hugh Carpenter and Teri Sandison. Their previous books are Pacific Flavors, which won the IACP/Seagrams award for "Best Asian Cookbook" of 1988, and Chopstix, which received an IACP/Seagrams nomination for "Best Food Photography" of 1990. Hugh Carpenter teaches cooking classes throughout North America and at his cooking school in Napa Valley.

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Read an Excerpt


Sauteed Filet of Sole with Champagne Herb Sauce

One of the most important goals when creating a new dish is achieving a balance of flavor: No seasoning, spice, or herb should overwhelm the other ingredients. In the following recipe, sauteed sole is topped with a sauce made with champagne, oyster sauce, shiitake mushrooms, fresh herbs, and pine nuts. With each bite you can distinguish the delicate flavor of the sole and a slight crispness from its browned exterior, the yeasty flavor from the champagne, low notes from the oyster sauce and mushrooms, and high notes from the herbs. All the flavors and textures harmonize.

-Easy

-Serves 4 as a main entree

8 pieces fresh filet of sole, about 1 1/2 pounds total

2 tablespoons dried herbes de provence

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup white flour

champagne herb sauce

3 cups dry champagne

1 tablespoon oyster sauce

2 teaspoons dark sesame oil

1/4 teaspoon sugar

2 teaspoons cornstarch

2 cloves garlic, finely minces

1 red bell pepper

1/4 pound fresh shiitake mushrooms

1/4 cup pine nuts

2 tablespoons slivered fresh basil leaves

2 tablespoons chopped fresh cilantro

1/3 cup cooking oil

advance preparation

Preheat the oven to 325 F. Trim the sole of any ragged edges. In a small bowl, combine the herbes de provence, salt, and pepper. Set aside the flour. IN a small saucepan, combine the champagne, oyster sauce, sesame oil, sugar, and cornstarch, and place over high heat. Bring the sauce to a boil, then continue to boil until only 1 cup remains. Cool and refrigerate the sauce. Set aside the minced garlic. Cut the bell pepper into 1-inch-long slivers. Discard the mushroom stems. Overlap the caps and cut into 1/8-inch-thin slices. Toast the pine nuts on a baking sheet in the preheated oven until golden, about 8 minutes. The recipe to this point can be completed up to 8 hours in advance of last-minute cooking.

last-minute cooking

Set aside the basil and cilantro. Place a layer of newspaper or wax paper on the counter. Add the sole and sprinkle with the dry herb mixture. Dust each filet with flour, then shake off all the excess.

Place two 12-inch saute pans on 2 burners over high heat. When the saute pans become hot, add 2 tablespoons of the cooking oil to each one. Roll the oil around the bottom of the pans, then add the sole. Saute about 1 minute until golden on underside, then carefully turn over and cook about 1 minute more. The sole is done when it just begins to flake when prodded with a fork. Transfer the sole to 4 heated dinner plates.

Return 1 of the saute pans to high heat. Add the remaining oil, garlic, bell pepper, and mushrooms. Saute 15 seconds, the add the champagne sauce. Bring the sauce to a rapid boil and cook until the mushrooms soften, about 20 seconds. Stir in the basil, cilantro, and pine nuts. Spoon the sauce over the filets and serve at once.

menu ideas

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Table of Contents


Introduction

For the Fun of It: Appetizers to Tease the Palate

Wild About Dumplings

Fusion Salads for Any Occasion

New Wave Soups for Main Entrees

Leaping Fresh from the Sea, Lakes, and Rivers

Cross-Cultural Cooking with Poultry and Game

Red Meats for Winter Nights and Summer Barbecues

Stars and Supporting Roles with Pasta, Rice, and Breads

Magic with Vegetables and Eggs

Chocolate Fantasies for Life Fulfillment

Flavor Resources to Enrich Everyday Food

Acknowledgments

Artwork Credits

Conversion Chart

IndeX

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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted August 1, 2001

    Beautiful & Practical

    I've used this book for several years and have enjoyed every single recipe I tried. It's a very attractive book. Makes a wonderful gift.

    Was this review helpful? Yes  No   Report this review
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