Asian Tapas
Small Bites, Big Flavors
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- USD 17.99
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- USD 17.99
Descripción editorial
"Christophe Megel's food is perfect for today. It is savory, tempting, and deliciously simple. His wide experience in Asia is reflected in each tasty morsel. Who can ask for more?"--Ken Hom, award-winning chef and author of Exploring China: A Culinary Adventure
Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collection of recipes in this Asian cookbook that will excite anyone yearning after new and delicious ways to approach the tastes of the East. Cultural lines blur as they explore the breadth of Asian cuisine to bring you dishes inspired by the cooks of Bali, Malaysia, Thailand, Vietnam, Japan, and many more. The food is imaginative, approachable and can just as successfully be brought to life at a sophisticated dinner, a lazy lunch, or a cool party--or very simply as a tasty little snack. These Asian recipes of appetizers and finger foods, illustrated with the cutting-edge photography of Edmond Ho, are exquisitely presented to provide huge impact. Sure to ignite the creative spirit in those who love to cook, Asian Tapas will have you eager to get into the kitchen to chop, slice, mix and blend your way through its imaginative and enthralling recipes to recreate the flavors of the East.
Tapas Recipes include:Tangy Crab Salad SandwichesAromatic Lamb Seekh KebabsWagyu Beef Salad RollsHar Kow Shrimp Focaccia BunsAbalone Windmill DumplingsGrilled Chicken and Fish Tandoori StripsCrisp Starfruit and Asparagus Salad with Sweet Chinese SausagesRoast Duck Vegetable Rolls with Lemon Soy DipTropical Mango SushiSashimi Salad Rolls with Wasabi DipFlaky Cashew Nut Puff Pastry SquaresSpiced Sumatran Coffee (Cafe Brulot)
PUBLISHERS WEEKLY
Tapas, the bar snacks that are a time-honored tradition in Spain, have gained a foothold in cuisines and restaurants around the world--even in many parts of Asia. This book collects small dishes from countries like India, Japan and Bali, offering seafood-heavy selections such as Fresh Salmon Salad Rolls and Spicy Fish Cakes with Coconut and Coriander. Poultry, pork and beef also have a strong presence, appearing in Malaysian Beef Satays with Spicy Peanut Sauce and a Smoked Turkey and Green Mango Salad. Apart from the expected rolls, salads and skewers, the book also covers creative sweet dishes like playful Fruit Cookie Lollipops and a time-intensive Coconut Pannacotta with Lavender Jelly, Mangosteen Meringue and Melted Chocolate. Every recipe is photographed in full color and presented in a beautiful, extravagant manner that will challenge all but the most artistically inclined cooks. Home cooks, meanwhile, may struggle just to find the ingredients. Many items are only available in specialty ethnic markets and some, such as the wagyu or sukiyaki beef in Japanese Beef Salad Rolls, are highly expensive. In addition, the authors don't always offer substitution suggestions. Delicious as many of these dishes appear, all but the most intrepid chefs will probably prefer to try them at a restaurant, leaving the preparation to expert chefs with fully-stocked pantries.
