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.
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