Overview
This exquisite example of "fusion cuisine" has a novel format: the dishes are arranged by colors. It is the work of the renowned Colombian chef María Villegas - winner, on two consecutive occasions, of one of the most prestigious cookbook prizes, the French Gourmand World Cookbook Award. It is the fruit of the year she spent in Japan, where she immersed herself in the flavors, aromas and textures of Oriental food. Each section of the book, devoted to a single color, includes a complete range of entrees, soups, main dishes and desserts, as well as a surprising series of mini-recipes and useful tips. Easy to prepare, these dishes combine sophisticated tastes with ethnic touches that evoke the best of classic international cuisine. These inspired combinations are seen in recipes for such mouth-watering dishes as "Cream of tomato soup with herb wontons", "Lemongrass risotto" or "Pasta with caramelized pumpkin and Gorgonzola".They are examples of the way the book highlights the best of the new culinary fusion known as "author´s cuisine". Accompanied by strikingly beautiful photos taken by the Colombian photographer Claudia Uribe, this publication offers 84 recipes for main dishes and 64 complementary ones that may be integrated or combined to your taste, thus widening the range of possibilities.
Synopsis
This exquisite example of "fusion cuisine" has a novel format: the dishes are arranged by colors. It is the work of the renowned Colombian chef María Villegas - winner, on two consecutive occasions, of one of the most prestigious cookbook prizes, the French Gourmand World Cookbook Award. It is the fruit of the year she spent in Japan, where she immersed herself in the flavors, aromas and textures of Oriental food. Each section of the book, devoted to a single color, includes a complete range of entrees, soups, main dishes and desserts, as well as a surprising series of mini-recipes and useful tips. Easy to prepare, these dishes combine sophisticated tastes with ethnic touches that evoke the best of classic international cuisine. These inspired combinations are seen in recipes for such mouth-watering dishes as "Cream of tomato soup with herb wontons", "Lemongrass risotto" or "Pasta with caramelized pumpkin and Gorgonzola".They are examples of the way the book highlights the best of the new culinary fusion known as "author´s cuisine". Accompanied by strikingly beautiful photos taken by the Colombian photographer Claudia Uribe, this publication offers 84 recipes for main dishes and 64 complementary ones that may be integrated or combined to your taste, thus widening the range of possibilities.