Product Description

ASIAN COOKING JUST GOT A WHOLE LOT WILDER!

Take the most tasty, exotic ingredients from East and West, mix in a batch of finger foods and appetizers, and watch as the flavors explode. Drawn from the kitchens of Vancouver's popular Raku restaurant, Asian Tapas and Wild Sushi dishes up some of the most innovative and delicious tidbits around. Dip in and find a cuisine that will intrigue, excite, and satisfy your taste buds.

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Product Details

• Amazon Sales Rank: #501711 in Books
• Published on: 1998-04
• Original language: English
• Dimensions: .57" h x 8.02" w x 8.94" l, .84 pounds
• Binding: Paperback
• 176 pages

From Amazon.com
Trevor Hooper of Raku Restaurant in Vancouver, B.C., shows how to add Japanese izakaya to the Spanish tapas, Mediterranean mezze, and Chinese dim sum already in your repertoire of small dishes from around the world. In Japan, izakaya are served at pub-type drinking halls. Hooper creates his own wildly eclectic versions, using a fusion of European and Asian techniques and ingredients, along with spot prawns, salmon jerky, and other uniquely local items from the Pacific Northwest.

Recipes are grouped by the four seasons and presented in sections titled "Looking East" and "Looking West." Orange-Spice Lamb Shanks, Asparagus with Mustard Butter, and herbed new potatoes steamed in butter and garlic found in the "Looking West" sections require ingredients stocked at most local supermarkets, but Asian ingredients are needed for many of the Eastern-style dishes, from fresh Chinese vegetables to tamarind paste, mirin (Japanese sweet cooking wine), and other staples. The sushi section focuses on maki, rolled sushi. Many use cooked ingredients in the filling, as in the Chicken Satay Sushi Roll.

Reach for this book when you want to give your taste buds a treat and apply your kitchen skills in new ways. --Dana Jacobi

Review

"Trevor's passion and knowledge of 'fusing' the freshest and most powerful ingredients and flavors from around the world are brilliant!" -Diane Clement, author of Diane Clement at the Tomato and Fresh Chef on the Run

"This is the most imaginative book I have yet seen on the joys of fusion cooking." -James Barber, author of The Urban Peasant

About the Author

Trevor Hooper is the chef and owner of the Raku restaurant, hailed as one of the top Vancouver restaurants by Gourmet magazine. He has trained in Tokyo and London, and lives with his wife and family in Vancouver, British Columbia.