Synopsis Heralded for transforming the way Americans make Chinese food, chef Susanna Foo, also known for her masterly French-Chinese fusion cooking, adds Thai and Indian flavors to the mix in SUSANNA FOO FRESH INSPIRATION. Creating a symphonic medley of tastes, dishes feature slightly tweaked versions of originals, as well as brand-new inventions. Opening with Lobster Ravioli and Soybean Purée with Coconut Lobster Sauce, Foo moves on to a sumptuous banquet that includes Beet, Rhubarb, and Grapefruit Salad, Cauliflower Risotto with Wild Mushrooms, and Slow-Roasted Salmon and Israeli Couscous with Sake Ginger Brine. Mail-order sources included. With stunning close-up photographs in full color.
| Details | | Publication Date: | 2005-09-02 |
| Size | | Length: | 336 pages | | Height: | 10.0 in | | Width: | 9.8 in | | Thickness: | 1.2 in | | Weight: | 61.8 oz |
Publisher's Note The James Beard Award-winning chef details her new take on Chinese cuisine, redefining Chinese cookery with the use of fresh ingredients and readily available items in more than 150 recipes that include Ten-Vegetable Hot-and-Sour Soup, Braised Salmon with Soy and Ginger, Corn Cakes with Cilantro and Chives, and Coconut Panna Cotta.
Industry Reviews "[T]his is a thoughtful collection of fresh, elegant recipes." Publishers Weekly (06/20/2005)
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