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Asian
Wraps: Deliciously Easy Hand Held Bundles to Stuff, Wrap
and Relish by Nina
Simonds, Melanie Acevedo (Photographer)
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- Hardcover:
176 pages ; Dimensions (in inches): 0.64 x 9.30 x
8.41
- Publisher:
William Morrow & Co; ; (January 2000)
- ISBN:
0688163009
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Book
Description
In this
beautifully photographed full-color book, Nina Simonds shares
her culinary expertise in more than seventy-five delicious
recipes for all manners of wrapped Asian delicacies.
Throw
away those forks and knives and dig into these fresh and
flavorful wraps, stuffed with everything from succulent, plump
shrimp glazed with vibrant sweet-and-sour sauce to fragrant
curried coconut chicken.
Asian
Wraps is a delightful exploration into the varied flavors of
Asia, from small enticing tastes of Bite-Size Wraps and the
delightful crunch of Salads in a Wrap to satisfying Entree Wraps
and cutting-edge New Asian Wraps.
Nina Simonds tempts us with her
inspiring and fabulous creations, such as Flaky Curried
Turnovers, Lemony Thai Salad Packages, delectable Seared Garlic
Beef with Roasted Rainbow Peppers, Barbecued Halibut with
Cilantro Pesto, and Singapore Noodles in Napa Leaves.
Asian Wraps wouldn't be
complete without suggestions for a variety of wrappers, whether
store-bought--leafy greens, pita bread, tortillas, and nori; or
homemade--Mandarin Pancakes, Steamed Lotus Buns, and Baked
Indian Flatbread. Asian Wraps is sure to make eating a
tasty and handy experience!
Asian
Wraps will surely add to the way you enjoy food, tempting
you with a wide assortment of highly flavored, Asian-accented
dishes eaten without benefit of fork, knife, or
chopsticks.
Nina Simonds,
known for her impeccable versions of classic Asian dishes, cuts
loose in this book, offering, for example, a creative seafood
and rice salad tucked into lettuce leaves and a clever
adaptation of Chinese Lion's Head. This dish is usually
meatballs with a mane of cabbage, served floating in a soupy
casserole; Simonds transforms it into stuffed cabbage rolls
served with the rich broth in which they cook.
For bite-size
appetizers, there are skewers of grilled pork sâté,
unexpectedly enveloped in radicchio leaves, a more classic Flaky
Curry Turnover filled with ground meat and green peas, and
colorful smoked salmon spirals filled with sushi rice, capers,
and red onion.
Going still further afield, Simonds fuses Asian and
Caribbean flavors in her Chinese Jerk Chicken in a flour
tortilla, including ginger, scallion, and rice vinegar in the
jerk paste.
Her Hawaii-style grilled swordfish kebabs served with
pineapple salsa almost dare you to skip the wrapper and enjoy
the lightly soy-sauce-marinated fish simply with its piquant
accompaniment.
As in her previous book, Asian
Noodles, Simonds details all you need to know about special
ingredients, covering 17 kinds of wrappers, from wonton skins
and rice paper to lotus leaves and Indian flatbread.
To make dishes accessible to everyone,
particularly when there is not an Asian food store nearby,
Simonds offers more readily available tortillas, pita bread, and
lavash as substitutions.
Asian Wraps resembles other
recent books by Simonds, including A Spoonful of Ginger,
in its generous use of beautifully styled color photos of
prepared dishes and key ingredients. --Dana Jacobi
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