Item Detail

This successful sequel to the popular Carry-Out Cuisine continues on with semi-exotic recipes from the gourmet take-out shop vanguard. More shops, more recipes, and a far more attractive design characterize this volume. Meat and meatless dishes, simple and sophisticated recipes are nicely balanced. The emphasis is on regional specialties, but regional with a twist: shellfish stew with ouzo, for example, or kielbasa vinaigrette. Other intriguing possibilities: Piedmontese spinach and cheese sausages; conch fritters. The pastry recipes are not for the novice, and little accompaniment or presentation advice is given. But the moderate challenge, and some pricey ingredients, will pay off for those who know the tantalizing experience of facing a shopcase full of these delicacies. Laurie Spector Sullivan, Frank Lloyd Wright Index Project, Cambridge, Mass. Copyright 1987 Cahners Business Information.