Features
Paperback: 176 pages
Publisher: Kodansha America February 16, 1998
Language: English
ISBN-10: 1568362153
ISBN-13: 978-1568362151
Product Dimensions:
8.9 x 8 x 0.6 inches
Shipping Weight: 13.4 ounces
Product Review
Trevor Hooper of Raku Restaurant in Vancouver, B.C., shows how to add Japanese izakaya to the Spanish tapas, Mediterranean mezze, and Chinese dim sum already in your repertoire of small dishes from around the world. In Japan, izakaya are served at pub-type drinking halls. Hooper creates his own wildly eclectic versions, using a fusion of European and Asian techniques and ingredients, along with spot prawns, salmon jerky, and other uniquely local items from the Pacific Northwest. Recipes are grouped by the four seasons and presented in sections titled "Looking East" and "Looking West." Orange-Spice Lamb Shanks, Asparagus with Mustard Butter, and herbed new potatoes steamed in butter and garlic found in the "Looking West" sections require ingredients stocked at most local supermarkets, but Asian ingredients are needed for many of the Eastern-style dishes, from fresh Chinese vegetables to tamarind paste, mirin (Japanese sweet cooking wine), and other staples. The sushi section focuses on maki, rolled sushi. Many use cooked ingredients in the filling, as in the Chicken Satay Sushi Roll.
Reach for this book when you want to give your taste buds a treat and apply your kitchen skills in new ways. --Dana Jacobi
Product Review
|"Trevor Hooper consistently surprises. [Here he generously gives many of his secrets away." -Vancouver magazine
"Trevor's passion and knowledge of 'fusing' the freshest and most powerful ingredients and flavors from around the world are brilliant!" -Diane Clement, author of Diane Clement at the Tomato and Fresh Chef on the Run
"This is the most imaginative book I have yet seen on the joys of fusion cooking." -James Barber, author of The Urban Peasant
Reader Reviews
On the cover of this wonderful cookbook of recipes from Trevor Hooper's Raku Restaurant are the words "A Nibbler's Delight of Fusion Cooking". I'm an old fashioned cook so I don't know about fusion in cooking, I always thought that had something to do with Neutron bombs or unlimited energy for free, but I do know good cooking. And let me tell you, you will not be disappointed in anything this book has to offer. Last night I did up the Yucatan Salmon with Tomatillo Sauce on page 69 and I have to tell you, this is a dish that had my mama drooling, and she is the queen of Mexican cooking. Oh yeah, it's hard for her to admit that lil old Katie can match her when it comes to serving up a mouth watering dish, but I did it last night and you can impress your mama or mama-in-law or the best man in your life if you get this book and serve up some of the Nibbler's Delights found inside. Review submitted by Captain Katie Osborne
