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The Flavors of Asia

The Flavors of Asia

The second book in DK's 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 conference's 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 Ramachandran's Spicy Fritters with Coconut Chutney to Fuchsia Dunlop's General Tso s Chicken, from Myung Sook Lee s Korean Lettuce Wrap with Spicy Beef to Elizabeth Andoh's 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 Asia's rising influence on world cooking round out this must-have book.
About the Author
James-Beard Award nominee Mai Pham is the chef/owner of the nationally acclaimed Lemon Grass Restaurant and Lemon Grass Asian Grill and Noodle Bar in Sacramento, CA. A food columnist for the San Francisco Chronicle and host of the Food Network special "My Country, My Kitchen: Vietnam," Mai is the winner of an IACP Award for Distinguished Journalism and a guest chef-instructor at The Culinary Institute of America.

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