The Flavors of Asia

The second book in DKs series with the CIA covering the "Worlds of Flavor" International Conference and Festival The Flavors of Asia culls recipes from 40 leading chefs from Asia India and the U.S. including Masaharu Morimoto Suvir Saran and many others. By transforming the "Worlds of Flavor" festival into a cookbook the Culinary Institute of America --- one of the best culinary schools in the world --- brings the conferences superb culinary talent right into the home kitchen. Award-winning restaurateur chef and author Mai Pham joins the CIA in presenting 125 accessible recipes from Ammini Ramachandrans Spicy Fritters with Coconut Chutney to Fuchsia Dunlops General Tsos Chicken from Myung Sook Lees Korean Lettuce Wrap with Spicy Beef to Elizabeth Andohs Kabocha Squash with Red Beans. The chefs cooking techniques and regional notes appear in feature spreads throughout the book. An enthusiastic foreword by conference chairs and culinary experts Suvir Saran and Fuchsia Dunlop as well as an introduction by Mai Pham describe Asias rising influence on world cooking round out this must-have book.