Description:
As the renowned chef and mastermind behind Boston's award-winning Salamander Restaurant, Stan Frankenthaler artfully turns out a stunning spread of exotic Asian-inspired dishes. In The Occidental Tourist, he partners with food writer Sally Sampson to make his unique and vibrant cuisine accessible to the home chef. It's not hard to see why Frankenthaler has been nominated three times for the James Beard Award as Best Chef in the Northeast. He has created his own special brand of cooking that combines American creativity with Asian flavors and refinement. Coriander-Spiced Diver Scallops with Pear Glaze skillfully blends Western techniques with exotic Asian flavors. Searing the plump scallops gives them a crispy exterior, and the smooth glaze provides a perfect balance between the rich shellfish and a bed of tart vinaigrette-dressed greens. Frankenthaler's legendary Black Tea-Brined Chicken, inspired by the classic Chinese tea-smoked duck, is amazingly moist and roasted to a beautiful ebony hue. A chapter on "Serving Accompaniments" offers recipes for a tantalizing array of condiments--from flavored oils and dipping sauces to relishes, chutneys, and pickles--which serve as the "secret weapons" of Frankenthaler's inspired cuisine. The food is seductive and exotic while at the same time familiar and satisfying. Combining Frankenthaler's imaginative recipes with helpful tips on technique, menu planning, and shopping for exotic ingredients, The Occidental Tourist is sure to inspire adventurous home chefs to new heights of creative expression. --Robin Donovan
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