Asian Tapas [electronic resource] : Small Bites, Big Flavors

ISBN:

9781462905263

Title:

Author:

Megel, Christophe.

Personal Author:

Megel, Christophe.

Publication Information:

Boston : Tuttle Publishing, 2012.

Physical Description:

1 online resource (130 p.)

General Note:

Description based upon print version of record.

Contents:

Contents; The essence of contemporary cooking; Innovative flavors from the new asia; Essential Asian ingredients; Chili and garlic marinated olives; Pink martini; Flaky siew mai croissants; Rainbow quail eggs; Asparagus spears with chicken in clear tofu broth; Baby vegetable crudités with spicy yuzu dressing; Silky smooth tomato and olive dumplings; Foie gras fried rice; Crunchy pot stickers with ginger and garlic chives; Asparagus crab salad with ginger cream; Fougasse bread with thai basil and xo sauce; Steamed scallops with black bean dressing; Tangy crab salad sandwiches

Fresh lobster mango skewers with sweet chili dressingAromatic lamb seekh kebabs; Salmon avocado sushi nibbles; Crisp asparagus rolls with cheese and xo sauce; Steamed fish roll-ups with mango fragrant herbs; Grilled chicken and fish tandoori strips; Tender punjabi chicken kebabs with mint sauce; Focaccia buns with thai basil and olives; Malaysian beef satays with spicy peanut sauce; Abalone windmill dumplings; Kashmiri shrimp kebabs with ginger and coriander; Ceviche scallops with ginger and xo sauce; Honey glazed stuffed chicken wings; Fresh oysters with ginger and lemongrass ponzu

Coriander ginger shrimp with sweet thai chili sauceHar kow shrimp focaccia buns; Bok choy and goat cheese barbajuans; Stuffed zucchini blossoms; Baked miso cod; Wagyu beef salad rolls; Saffron sushi rice canapés with clams and chorizo; Steamed dim sum buns; Beef yakitori with eggplant; Shrimp and kailan caillettes with horseradish; Coriander tuna tataki rolls; Tropical shrimp salad; Baked kangkong wonton rolls with goat cheese; Fresh salmon salad rolls; Kimchi pancakes with vinegar soy dipping sauce; Crisp starfruit and asparagus salad with sweet Chinese sausages

Mussels in fragrant coconut creamSmoked turkey and green mango salad; Caramelized green mango octopus skewers; Savory lemongrass mousse; Pomelo salad with dried shrimp; Fish cakes with coconut and coriander; Tataki salmon rolls with cauliflower mousse; Roast duck vegetable rolls with lemon soy dip; Fragrant khandvi rolls; Sesame crusted tuna nibbles with ginger; Steamed "chicken rice" meatballs; Green tea noodle tempura; Pork satays with pineapple and spicy peanut dip; Vegetarian rice paper spring rolls; Vegetable and seafood pastillas; Tropical mango sushi; Spicy fish otah morsels

Summer green tea noodlesShiitake and tomato stuffed squid rings; Crisp lobster nests with yuzu soy dip; Golden cheese tikki patties; Honey glazed baby squid; Sashimi salad rolls with wasabi dip; Sweet coconut tarts; Tropical tiramisu; Fragrant spiced tea muffins; Spiced sumatran coffee (café brûlot); Flaky cashew nut puff pastry squares; Coconut pannacotta with lavender jelly, mangosteen meringue and melted chocolate; Fruit cookie lollipops; Acknowledgments

Subject Term:

Added Author:

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Boston : Tuttle Publishing, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.595	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

"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 Sandwiches Aromatic Lamb Seekh Kebabs Wagyu Beef Salad Rolls Har Kow Shrimp Focaccia Buns Abalone Windmill Dumplings Grilled Chicken and Fish Tandoori Strips Crisp Starfruit and Asparagus Salad with Sweet Chinese Sausages Roast Duck Vegetable Rolls with Lemon Soy Dip Tropical Mango Sushi Sashimi Salad Rolls with Wasabi Dip Flaky Cashew Nut Puff Pastry Squares Spiced Sumatran Coffee (Cafe Brulot)

Reviews (1)

Publisher's Weekly Review

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. (Oct.) Copyright 2004 Reed Business Information.