Cooking in the City
Simon & Schuster, 2005 (2005)
Reviewed by Mary Ann Smyth
In her new book, Chef and teacher Joanne Weir takes readers and home cooks into our nation's ethnically diverse and vibrant culinary and cultural urban landscape.
' So says the flyleaf of this beautiful cookbook, rich with a myriad of wonderful recipes using ingredients available in most cities' ethnic areas.
iving in the country has its advantages – ample lush fruits and vegetables – but Weir feels that what the home cook needs to produce the recipes in her new book is available in cities' ethnic markets. And what recipes they are. Ranging through all the courses of a meal,
Cooking in the City
brings a touch of the attainably exotic to your dining table. Included is a short course in wines and starting your own wine cellar. Weir encourages the reader to try new dishes, different tastes and new cultures' delicacies. Such as:
Rice Paper Shrimp Rolls
Potato Rosemary Flatbread
Crostini with Dried Plum Paste and Goat Cheese
. The photos in this book are scrumptious and get the salivary glands shifting into overdrive.
Baked Eggs with Summer Vegetables
caught my eye, and the simple combination in
Celebration Salad of Endive, Crème Fraiche and Caviar
is brilliant and a
wo of my favorite vegetables are combined in
Gratin of Tomato and Eggplant Soup
Spice-Crusted Chicken Breasts with Cucumber Lemon Raita
sounds intriguing. By the way, appropriate wines are suggested with each recipe. Which is a big help to me. Living in Pennsylvania with our State Stores, it's hard to choose a wine when the sales person isn't allowed to make any suggestions. Not sure enough of my own new choice, I tend to fall back on old reliables. For a pasta dish, (and who doesn't love pasta) how about
Oven-Baked Penne with Wild Mushrooms and Fontina
? Lead me to it. Salmon in any form is on my menu at least once a week. I must try
Silver-Roasted Salmon with Sweet-Hot Relish
Golden-Sautéed Veal with Arugula and Tomato Salad
would grace any table, as would
Soy-Marinated Flank Steak with Asian Pesto
hatever your tastes, these 125 recipes are sure to put new dishes in your repertoire where they will become favorites.
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