Another book I got from the library, this one was pretty well done.
Ingredient lists tend to be short, plenty of pretty photos and clearly written.
Recipes are for two servings. I thought this was a pretty limiting decision, though it's not too hard to scale up from there. On the other hand, it was written for a European audience and it does make more sense there.
Most recipes are simplified in ingredient list and specialty ingredients but show a good focus and understanding of the cuisines. This serves to highlight particular flavors simply and well. And also make the dishes easier to cook for many who don't have a deep pantry of exotic ingredients
There are dishes from across Asia and some Fusion cooking going on as well such as the Peking Duck Sushi and even some Chinese style Fish and Chips.
There are dishes from across Asia and some Fusion cooking going on as well such as the Peking Duck Sushi and even some Chinese style Fish and Chips.
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