Fusion Food Cookbook by Hugh Carpenter and Teri Sandison

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    • Categories: Mousses, trifles, custards & creams; Dessert
    • Ingredients: dark chocolate; coffee; eggs; Grand Marnier; oranges; whipping cream; frozen raspberries; red wine; sugar
    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; butter; dark chocolate; egg yolks; milk; dark rum; whipping cream; bananas; apricot jam; fresh ginger; Cognac
    • Categories: Candy / sweets
    • Ingredients: dark chocolate; whipping cream; cocoa powder
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    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: walnuts; French bread; raisins; Grand Marnier; dark chocolate; light cream; eggs; ground cinnamon; white chocolate; cocoa powder
    • Categories: Cookies, biscuits & crackers; Quick / easy; Afternoon tea
    • Ingredients: dark chocolate; cocoa powder; Kahlúa; walnuts; chocolate chips
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Notes about Recipes in this book

  • Addicted to asparagus

    • Heykellysue on April 10, 2020

      The recipe has you dice up three garlic cloves and sprinkle the garlic with olive oil over the asparagus and put it directly in the oven. I like garlic a lot but didn't think the garlic flavor would come through, so I let the garlic / olive oil marinate on the asparagus for just over an hour and you know what.... the garlic didn't come through at all. You could leave it out. It wouldn't make a difference. You cook the asparagus for 10 mins then take it out of the oven and add balsamic vinegar and parmesan cheese and broil for another min to melt the cheese. The balsamic flavor is what really comes through, much more than anything else in the recipe. I like balsamic so that's fine. Good side dish. Presents well. Asparagus properly cooked. Not soggy or mushy. However, you need to like the flavor of balsamic vinegar to like this recipe

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  • ISBN 10 1885183003
  • ISBN 13 9781885183002
  • Published Oct 28 1994
  • Format Hardcover
  • Page Count 224
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Artisan
  • Imprint Artisan Division of Workman Publishing

Publishers Text

What is "fusion cooking"? It's brushing skewers of beef tenderloin with a traditional Caribbean jerk barbecue sauce; matching spicy Southwest fried chicken with a sunny ginger-apricot sauce; or drizzling watermelon and sweet red onion salad with a raspberry cabernet vinaigrette. In short, fusion cooking means combining ingredients and techniques from around the world to achieve exciting flavors.

Fusion Food Cookbook celebrates the new American cuisine, in which distinctive seasonings and cooking styles from Asia, Mexico, the American Southwest, New Orleans, the Caribbean, and the Mediterranean are incorporated into familiar home cooking. Highlighting the vivid flavors of these diverse ethnic and regional traditions, authors Hugh Carpenter and Teri Sandison define a major trend in American cooking, showing us how to mix and match seasonings and cooking techniques and encouraging us to be more creative in our own cooking.

The 150 flavor-intense recipes in Fusion Food Cookbook require no hard-to-find ingredients or special equipment. More than 100 color photographs by acclaimed food and wine photographer Teri Sandison capture the vivid colors and cross-cultural style of the inspired recipes.

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