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Kitchen Bookshelf
If you find it impossible to resist temptation when it comes to buying new cookbooks, rest assured that you are not alone. We believe a well-rounded cookbook collection simply represents your commitment to excellence in the kitchen, so just procure another bookshelf and enjoy. And don't forget to check our "Kitchen Bookshelf" articles for our latest reviews and recommendations.
"Miami Spice" is a cookbook that focuses on the rather unique fusion cooking style dubbed Floribbean. The cuisine is a combination of flavor influences from the Caribbean, Cuba and Latin America. The recipes make use of the fresh citrus, tropical fruits, and abundant fish and shellfish that are readily available in Florida on a year-round basis.
"500 Chinese Recipes" is a book that's not necessarily on the mainstream radar of the American cookbook scene, but we're certain that if you love Asian food and can procure a copy, you won't regret it.
"Simply Ming" is the companion cookbook to celebrity chef Ming Tsai's public television series of the same name. The recipes are of the east-west fusion variety that have made Tsai one of the most interesting chefs on television, and the book itself is organized in a way that sets it apart from the crowd.
We've enjoyed preparing quite a few of Nicole Routhier's recipes from "The Foods Of Vietnam." The fresh ingredients found in Vietnamese food make it a beautifully colorful cuisine, and the photography and styling you'll find in this book more than does it justice.
We've enjoyed a number of recipes from the book "Modern Greek" by Andy Harris. The photos are nothing short of inspiring, and we've found the recipes to be well tested and easy to follow.
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.
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.
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