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January 2008
The 2008 Food Network South Beach Wine and Food Festival (Feb. 21 - 24, 2008) promises to be absolutely "D'Vine." The festival will kick off with the D'Vine Divas dinner hosted at the Biltmore Hotel in Coral Gables, FL on Thursday, February 21.
Anya von Bremzen's unbridled enthusiasm for Spanish cuisine is readily apparent with just a quick browse through the pages of this book. The recipes are arranged according to region and are accompanied by well-written information on the history, geography and society of each area.
Spanish cuisine is becoming more and more trendy with the successful launch of tapas bars and lounges around the country. However, there is much more to Spanish cuisine than just tapas; each geographical region brings something special to the table.
The cuisine of Japan is quite diverse, but sushi and sashimi are possibly the most interesting aspects of Japanese dining. Sushi began many centuries ago as a method of preserving raw fish. Over the years, it has transformed into a delicate art form. The word "sushi" refers to the rice, but in American society, it can mean the bite-sized piece of raw fish or seafood placed on top of seasoned rice.
The author of this book developed a true passion for Thai food during the several years she spent in Thailand as a Peace Corps volunteer. Upon returning to the US, she began exploring the best methods of replicating this marvelous cuisine in the Western kitchen.
Thai food has a reputation for being hot and spicy, but the intensity of the heat can be easily adjusted to personal taste without comprimising the rich depth of flavor that is fundamental to the cuisine. Garlic, chilies, coconut milk, fish sauce and shrimp paste are common ingredients found in Thai food.
The cuisine of Vietnam is simple and healthful, but rich enough in flavor to satisfy the most adventurous palate. It is sometimes compared to Thai food but not as rich and with more subtle heat. Vietnamese dishes are beautifully balanced to retain the individual flavors of each ingredient.
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