Street Food PDF

STREET
FOODS
STREET
FOODS
H I N N E R K V O N B A R G E N
THE CULINARY INSTITUTE OF AMERICA
Photography by Francesco Tonelli

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CONTENTS
Preface vi
Acknowledgments viii
About the Author ix
CHAPTER 1
What Is Street Food? 2
CHAPTER 2
Meat & Poultry 44
CHAPTER 3
Fish & Seafood 120
CHAPTER 4
Vegetables 184
CHAPTER 5
Grains, Legumes, Noodles, & Bread 252
CHAPTER 6
Sweets & Beverages 328
Glossary 382
Bibliography 392
Index 393
P R E F A C E
“Every day, somewhere on the globe, embers are readied to roast eggplants
and peppers; cooks shape fresh pasta into little ears and long noodles;
garlic and ginger sizzle as they hit the surface of hot woks; fish is sliced for
ceviche; fresh tamales are carefully packed into steamers; tapas, mezze,
and antipasti platters are stacked high; meats are skewered and rubbed
with spice mixtures; old metal tables are wiped clean; and the lights are
turned on in night markets from Chiang Mai to Marrakech anticipating
hungry crowds. It’s SHOWTIME in the world of food!”
—GREG DRESCHER
T H ES E W E R E THE OP ENING REMARKS OF GREG DRES CHER, vice president of strategic

initiatives and industry leadership, at the 2009 Worlds of Flavor International Conference
focusing on street food at The Culinary Institute of America’s Greystone campus.
Street food, in the past often ignored, looked down upon, or even ridiculed by many
culinary professionals, has moved into the epicurean spotlight. Operators of food trucks
use the latest technology and social networking to inform their devout followers of upcom-
ing specials and locations. Recreational and even business travelers are looking for excit-
ing and original hawker centers instead of the hottest, newest fine-dining restaurant. And
classical street foods and their creative interpretations have made their way onto the menus
of critically acclaimed eateries. The playing field has been leveled; outdoor culinary profes-
sionals, who create, prepare, and serve exciting meals in casual settings, receive acknowl-
edgment for their contributions, just like their star-studded restaurant counterparts.
Globalization, the media, international travel, and trade have broadened most people’s
culinary horizons; they have sparked a genuine desire to also explore street food beyond
the local palate. Formerly unknown international classics such as báhn mì, pad thai, Turk-
ish water börek, sincronizada, and falafel have become familiar and are met with comfort,
and sometimes with the confident knowledge of where to find the best one.
Today, many dishes transcend geopolitical borders. Tacos filled with Korean beef and
kimchi, Spam sushi, seafood hot dogs with creamy savoy cabbage, and Indian chai with
tapioca bubbles are standing witness that chefs and customers alike are on the constant
lookout for new ideas and inquisitively experimenting with novel combinations.
The objective of Street Foods is to offer a new look at food served out of trucks, booths,
and mobile vending stations. The aim is to recodify established classics and introduce new
creations. The almost 250 recipes are selected and sorted by main ingredient and serving
vi PREFACE
style rather than by ethnicity or regional background. When the recipes were chosen and
edited, authenticity was not always the main factor. In interviews, street-food vendors
and international food-service experts made it very clear that concerns about food safety and
practicality and the local tastes take priority over authenticity. All food vendors agreed, how-
ever, that just like quality and taste, the dish’s culinary integrity should not be compromised.
There are many versions and interpretations of a burger, a panino, falafel, and other street-
food classics, but the key elements of these dishes need to be honored and maintained.
C H A PTE R 1 , WH AT I S S T R EET F O O D ? , further explores these topics by establishing a

working definition of street food and looking at the history of the evolution of street food. It
outlines the categories of street foods that the recipes are divided into and tells the reader
how to prepare, transport, and serve street food. Additionally, the chapter looks at the
different flavor profiles for street foods from around the world by discussing the dishes,
ingredients, and tools from the countries represented in the book.
Chapters 2 through 6 contain the recipes for the book and are organized by ingredient
category, such as Meat and Poultry or Vegetables. Each of the recipe chapters contains
additional text about techniques that are used and ingredient-specific information for
creating street-food dishes.
CHAPTER 2, MEAT & POULTRY, discusses the fundamental cooking techniques for meat and
how they can be adapted for an environment where street food is being prepared. There
are also charts that identify the best types of meat for each cooking method.
CHAPTER 3, FISH & SEAFOOD, offers tips and charts on the best ways to cook fish and seafood.
C H A PTE R 4 , VEG ETAB LES , includes information about how to properly store vegetables
and a table that breaks down the methods for vegetable cookery and the most appropriate
vegetables for each method.
CHAPTER 5, GRAINS, LEGUMES, NOODLES, & BREAD, tackles a big segment of street foods
in its coverage of grains, pasta, noodles, and bread. Each category has its own table
that offers information about the characteristics and applications for preparation of each
ingredient.
C H A PTE R 6 , S WEET S & B EVER AG ES , gives the reader an overview of the street-food
approach to sweets and drinks from around the world.
The recipes are written with a culinary professional or well-versed food enthusiast in mind,
providing inspiration and guidance through the wonderful world of casual street-food dining.
S U P P L E M E N TA L M AT E R I A L S
Street Foods offers an Instructor’s Manual, including a Test Bank to help instructors who
are designing courses based around healthy menu items.
A password-protected Instructor Book Companion Web site (www.wiley.com/college/
CIA) provides access to the online Instructor’s Manual and the text-specific teaching
resources. The PowerPoint lecture slides are also available on the website for download.
PREFACE vii
A C K N O W L E D G M E N T S
First and foremost, I would like to acknowledge my wife, Ming, and our daughter Melina,
whose love, patience, and genuine passion for all things culinary kept on inspiring me. Your
continuous sincere feedback has helped me to stay on the right track.
Additionally, I need to thank my parents, Erika and Gerhard, and my sister Caroline
with her family, for their love and tolerant understanding toward my ideas. You planted the
seeds to help me become the culinarian I am today.
The Culinary Institute of America, under the visionary leadership of Dr. Tim Ryan,
deserves special recognition. This infinite, ever-growing pool of gastronomic expertise,
resources, and inspiration has empowered me to develop and grow beyond my wildest
dreams, eventually enabling me to author a book. Thank you for helping me to make a
chef’s dream come true.
Francesco Tonelli, your gift of translating my dishes and random thoughts into
awe-inspiring pictures was a crucial building block in making this book what it is; the
impressions you left are not going anywhere. These pictures also stand witness for the
invaluable support from Leo Deoti e Silva and Derek Laughren during the photo shoot;
I could not have cooked all the food without you.
Nathalie Fischer, Maggie Wheeler, Erin McDowell, and everybody else in the publishing
department of The Culinary Institute of America: I cannot help but admire your expertise,
dedication, and patience.
To my friend Chris Dunn and his wife, Nissa, culinary and articulate geniuses, thank
you for your guidance through the world of written words and the best currywurst ever.
Of course, I have to thank my friends and colleagues all across the globe. I would love
to name each one of you in appreciation for the active and passive mentoring, coaching,
and priceless inspiration. So many have touched my life and career that I am afraid I can-
not name them all without forgetting somebody. Special thanks, however, to a few of my
friends: Chefs Robert Danhi, Parvinder Bali, Marco Brüschweiler, Dereck Brown, Elizabeth
Johnson, and Iliana de la Vega. Each one of you is a walking and breathing encyclopedia.
I am grateful for your generosity with your time, knowledge, and recipes. Our conversations
have been eye-opening and encouraging.
Last but not least, I need to thank all the devoted culinarians who hit the road every
day, rain or shine, and actually do the work. Researching for this book has helped me toler-
ate my weakness and simply give in to tasty snacks on the go. It is nice to have endless
excuses to indulge in my favorite hobby—eating street food from all over the world.
Thank you to you all,

Hinnerk von Bargen
viii ACKNOWLEDGMENTS
A B O U T T H E A U T H O R
H I N N E R K V O N B A R G E N is a professor of culinary arts at The Culinary Institute

of America, San Antonio, Texas. Since joining the CIA faculty in 1999, Chef von Bargen
has been teaching various culinary arts courses in the associate’s degree program and
continuing education for culinary professionals at the college’s campuses in Hyde Park and
San Antonio. A Certified Hospitality Educator (CHE), Chef von Bargen holds a Master Chef
certificate from the Hotel School in Hamburg, Germany. He completed two apprentice-
ships in his native Germany before beginning his professional career, which has included
chef positions in hotels and restaurants in Germany, South Africa, and China.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit
college offering associate’s and bachelor’s degrees with majors in culinary arts, baking and
pastry arts, and culinary science, as well as certificate programs in culinary arts and wine
and beverage studies. As the world’s premier culinary college, the CIA provides thought
leadership in the areas of health and wellness, sustainability, and world cuisines and cul-
tures through research and conferences. The CIA has a network of 45,000 alumni that
includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora,
Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA
also offers courses for professionals and enthusiasts, as well as consulting services in sup-
port of innovation for the food-service and hospitality industry. The college has campuses
in Hyde Park, New York; St. Helena, California; San Antonio, Texas; and Singapore.
Photography by Alessa Ammeter
ABOUT THE AUTHOR ix

C H A P T E R 1
WHAT IS
STREET
FOOD?
treet food is a loosely coined expression to describe snacks or whole meals
S prepared and sold from a non-permanent structure, mainly for immediate con-
sumption. Trucks or carts, small booths in public places, or floating markets are
the most common venues.
Served swiftly on sticks; in bowls; on plates; or wrapped in flatbread, lettuce, or paper,
street food is inexpensive, convenient, and portable, ideal for a mobile, on-the-go lifestyle
or for a quick economical meal.
Different from fast food, street food is perceived to be based on local, seasonal, fresh,
and minimally processed ingredients. Many street-food stands represent the local cui-
sine with its most common ingredients. Typically prepared by independent vendors who
specialize in very few dishes, street food is seen as a true and authentic reflection of a
culture and its cuisine. There might be some truth to that: A successful native vendor
selling chicken and beef satays from his mobile grill in Kuala Lumpur has had his whole
career and life to perfect and personalize it. On the other hand, there are many street-food
favorites with little relation to the culinary classics of the locale. Introduced by the media,
travelers, or migrants, these specialties have secured a definite place in the hearts and
stomachs of the people. A popular street food in the Puebla region of Mexico is the taco
Árabe, or “Arab-style taco,” filled with meat sliced from an upright rotisserie that most
would recognize as Gyros (see page 98) or shawarma. To this day a reflection of Middle
Eastern cooking, it has over time given in to local interpretations. The traditional mutton
has changed to pork, some vendors use tortillas instead of the traditional pita bread, and
the yogurt or tahini sauce has been replaced with regional salsas. A comparable version,
known as taco al pastor, made its way into Mexico City in the early 1970s and is now found
all over Mexico.
Sometimes the introduction of a single ingredient has a massive impact on a street-
food culture. Brought to Hawaii as part of U.S. military rations, Spam, a relatively inex-
pensive canned meat product, has left its mark on the islands. Hawaiian cuisine, known
for its unique combination of East Asian, Polynesian, and European flavors and culinary
practices, has embraced Spam in many ways. Omnipresent on restaurant menus as well
as at street-food stands, it can be found paired with rice as a sushi variation, deep-fried like
tempura, or as a simple grilled Spam steak.
Street food can be found anywhere sufficiently large groups of people have set-
tled, but it is more widespread in less-developed countries. Small dwellings with very
basic cooking spaces lead to an active life outside the home. Residents of industrialized
regions, however, are rediscovering street food as part of a contemporary lifestyle and
as an inexpensive opportunity to explore exotic and new food items, or simply to enjoy
familiar comfort food.
Many cultures serve and consume street food as a snack or small meal for quick
nourishment. In other regions, it is the main meal. Residents of East and Southeast Asia
have embraced street food as a way of life; meals are often social events with friends,
family, or even strangers who happen to share one of the communal tables. Singapore
4 CHAPTER 1 What Is Street Food?

especially, with its unparalleled passion for food, has become a world-renowned
gastronomic-travel destination for its risk-free street food. All small food vendors are
located in hawker centers under the supervision of a public health inspector. These
hawker centers are found everywhere, including in public housing developments, major
subway stations, open-air pavilions, and climate-controlled shopping centers, where
they are called food courts.
TH E H IS TO RY OF S T RE E T F OOD
Throughout history, food for the common people has been produced and consumed as a
communal affair. Retreating to one’s private quarters to eat a meal alone or in a very small
group is a relatively recent development, found mostly in industrialized regions. Interest-
ingly, many cultures struggle to understand the importance of privacy in the western world.
In some other languages, the word privacy actually has a negative connotation, often asso-
ciated with isolation or exclusion.
In the cities and towns of ancient civilizations, food was hawked in public places. The
majority of urban dwellings during that time did not have a kitchen, and most food was
purchased already prepared. Trajan’s Market, inaugurated in Rome in 113 c.e., consisted of
administrational offices and shops selling cheeses, fresh meats, wine, or prepared dishes.
To ensure food safety and wholesomeness, the food distribution to and from this mar-
ket was overseen by a sophisticated system of government-appointed health inspectors.
Today, the ruins of this market are a major tourist attraction, often referred to as Rome’s
oldest shopping mall.
During medieval times, street food was sold at fairs, tournaments, and other large
gatherings throughout settlements and cities. Peddlers used pushcarts to sell stews, por-
ridges, and baked goods. Over time, food became more sophisticated, and with the onset
of industrialization came the need to safely cater to the rapidly growing population of the
expanding cities, giving rise to today’s strict food-safety regulations.
In many cultures, settlements have commonly been built around a communal cooking
place. In European villages of the past, this would have been a large brick oven. When the
baker finished baking his bread, the residents would use the residual heat of this public
oven to cook their stews or bake their cakes. Many traditional dishes have their origins in
these collective kitchens. Bäckeoffe, literally translated as baker’s oven, is an Alsatian meat
stew cooked in an earthenware dish with a tight-fitting lid. Traditionally, the lid is sealed
with bread dough before baking, to retain as much of the moisture as possible. In Brazilian
cuisine, a similar technique is applied to a dish known as barreado, a meat and vegetable
stew cooked slowly for up to 15 hours in a clay pot sealed with a manioc paste. The word
chowder is derived from “cauldron,” a big metal pot used to cook large amounts of soup
or stew for a crowd.
The History of Street Food 5

Communal cooking and eating arrangements are still common practice in many less-
developed regions. Helping to use resources effectively, such shared kitchens also serve
as a meeting place and provide opportunities for the villagers to socialize, enjoy some
small talk, and exchange news.
Collective kitchens and canteens have even been part of political movements. During
China’s Cultural Revolution of the 1960s and 1970s, some local governments called for
the dismantling and elimination of all household kitchens. All meals for the residents of the
towns or villages would be catered at public commons. The objective was to create a more
proficiently working food supply as well as to boost the nation’s steel production by melt-
ing all iron and steel gathered from the kitchens. Even though the initiative was abandoned
very quickly, this segment of Chinese history left a distinct mark on the country’s culinary
landscape. Today known as Revolutionary Cuisine, this style, featuring dishes and recipes
prepared with the simplest ingredients and methods, is looked back upon with some sense
of nostalgia.
Our universal desire to explore and conquer has also contributed to the development
and evolution of mobile catering. In military field-mess units or on ships, crowds of hungry
soldiers, warriors, and sailors had to be fed with the simplest means. Over time, this food
has evolved from a lucky meal of a freshly killed animal cooked over an open fire to nour-
ishing rations prepared in well-equipped mobile field kitchens.
Today’s variety of street food has expanded immensely; a pulled pork sandwich might
be served in a steamed bun and feature Chinese BBQ. Crispy sliced French bread is offered
with a variety of toppings as “bruschetta to go.” And in an effort to combine good food
with a show, a rendition of macaroni and cheese is browned with a massive blowtorch.
The gloves are off; dishes that in the past would never have been associated with street
food are now common fare on food trucks. As the competition grows, vendors are coming
up with increasingly creative ideas. Culinarians continue to educate themselves to keep up
with the ever-shifting culinary landscape.
The tables have turned. The business of peddling street food no longer suggests that
other attempts have failed; undertaken with passion, ingenuity, and skill, it has progressed
into an attractive career choice for culinary professionals and in some cases leads to a
whole fleet of food trucks or a well-established storefront business.
PRE PAR IN G , TR ANS P OR T I NG, A ND S E R V I NG

ST RE ET F O O D
Hypothetically, anything can be served as street food. However, limited resources at

the site, local and state food-safety regulations, and transportability concerns curb the
diversity of mobile menus. Street food is simple: Produce, seafood, or meat tossed in a
sauce or dressing, or quickly assembled wraps and sandwiches, are popular cold items.

Among hot dishes, soups, stews, braises, grain pilafs, and hot cereals are all characterized
by their capability to be held hot for extended periods. Other hot foods include dishes that
can be cooked with simple means, such as deep-fried, stir-fried, or grilled foods.
The casual atmosphere and environment of street food is one of the appealing
aspects for many patrons. However, uncontrollable ambient temperatures require close
monitoring of serving and holding temperatures. Approved food trucks are sufficiently
equipped to fulfill current food-safety requirements. In less advanced settings with lim-
ited or no electricity, cold holding is accomplished with portable coolers and refreezable
gel packs or ice blankets. Hot holding is most easily achieved with slow cookers, electric
water baths, or sturdy pots on portable induction burners. In the absence of electric-
ity, portable gas burners are an alternative for cooking, holding, or reheating. However,
wind gusts might extinguish the flame, resulting in potential fire and safety hazards. And,
depending on local regulations, the use of open flames might require the approval of the
fire department.
Required permits and licenses for mobile food vending depend on local and state
regulations. In most cases, a mobile vending permit from local authorities and a state
food-manufacturing license need to be obtained. Additionally, an inspected and approved
commercial pantry or kitchen is required for all preparatory work and storage of the food;
in most cases, the vending site, the food truck, or a home kitchen do not qualify. When
choosing a location for the food truck or vending site, zoning and parking restrictions
need to be considered. Often, local regulations will not allow public vending in close prox-
imity to restaurants or other food-service operations. In recent years, local zoning rules
began to designate areas where food trucks could come together, comparable to a food
court or hawker center. Often teasingly referred to as trailer parks, these privately managed
locations offer public restrooms and sometimes an approved prep kitchen for hourly or
daily rent for the food-truck operators.
CATEG O R IES O F S T RE E T F OOD
BOWL FOODS
Bowl foods have evolved from communal feeding situations in which everybody helped
himself to a portion from a large pot of stew. Serving food in bowls is a quick way to satisfy
the hunger of a large crowd of waiting guests. Most dishes served in bowls, such as BBQ
Hominy Stew (page 289), Tomato-Braised Cauliflower (page 194), or Black Bean Soup
(page 267) are held hot and can be swiftly served into a bowl or onto a plate. Dishes such
as the Salad of Bean Starch Sheets (page 269) or Stir-Fried Shredded Flatbread (page 290)
require some last-minute cooking or final assembly.
In advanced mobile food-service settings with the possibility of ware washing, reusable
plastic or ceramic vessels are sometimes used. To lower the risk of cross contamination
Categories of Street Food 7

and breakage, however, most street-food operators prefer to serve their food on dispos-
able serving ware.
FOODS ON A STICK
Foods on a stick have their origins with nomadic tribes or traveling warriors who would place
their food onto swords or wild branches and cook over an open fire. Today, it is the conve-
nience factor and the casual appeal that make these dishes so attractive to the customer.
Many culinary cultures include diced meat, seafood, or vegetables threaded on wooden or
metal skewers. In some cases, the meat or seafood is ground, allowing for the use of trim-
mings and less desirable cuts. Usually, the objective with skewered items is to cook them
quickly with minimal equipment and energy. Traditional kebob or satay grills, which have no
grill racks and are only about 6 in/18 cm wide, suspend the skewer a few inches above a
small amount of hot charcoal. This way, the food cooks rapidly with minimal loss of heat.
Additionally, the narrow grill allows enough space for the meat to cook over intense heat, cre-
ating bold seared and charred flavors without burning the wooden skewers. Some prominent
examples are the Turkish Shish Kebob (page 88) and the Chicken Köfte Kebob (page 79).
Other savory foods served on sticks include Corn Dogs (page 103), Grilled Corn on
the Cob (page 212), and the Pakora Fried Vegetable Skewer (page 214). Here, the skewer
serves as a vehicle of serving and eating rather than as a cooking tool. Similarly, most pop-
ular sweet street foods on a stick are skewered for convenience of eating. Fried Bananas in
Manioc Crust (page 357), ice pops, cotton candy, and fresh fruits dipped in a sugary glaze
are some sweet favorites.
Skewers are made from a variety of materials. For its convenience, biodegradability,
and sustainable production methods, bamboo is a popular choice among many mobile
vendors. Metal skewers, commonly made from stainless steel, are valued for their durabil-
ity, resistance to extreme heat on grills, and in some cases, their design. Their high price
and food-safety concerns, on the other hand, often make them less suitable for mobile
food-service environments.
BREAD, STUFFED FOODS, AND SANDWICHES
Parched or baked grains, in one form or another, have been a principal food source for
millennia. The first breads were based on coarsely crushed grains and water; unleavened
and dense, these cakes probably resembled dried-out cereals. Over time, these cakes
developed into today’s classical breads. Unleavened breads include Corn Tortillas (page
279) from Mexico and Chapati Bread (page 115) from India. Among the leavened breads,
Caribbean Roti Bread with Guyanese Filling (page 102) and Pita Bread (page 111) from the
Middle East are favorites.
In many regions, bread is served as the main item as part of a salad or it is accompanied
by a dip, such as pita bread with Hummus (page 322) or baba ghanoush in the Middle East. In
Singapore or Malaysia, the flaky Roti Prata (page 110) with curry gravy is a popular breakfast.

In many other instances, the bread is the vehicle for a filling or topping. Dishes like this
include sandwiches, Mexican sincronizada, Bruschetta (pages 301–304), and many others.
FINGER FOODS
Finger foods, as the name suggests, are meant to be enjoyed without the help of any cut-
lery. For much of mankind’s history, and in some cultures to this day, food has been eaten
without utensils. In many cases, finger foods are thought of as small snacks, served as hors
d’oeuvres, appetizers, or something to share rather than a main meal. Commonly two- or
three-bite items that are crispy or dry on the outside, most finger foods can easily be held
between the thumb and two fingers and can be enjoyed cleanly. Technically, sandwiches
also fall under this category, but they generally represent a whole meal and are therefore
not considered finger foods. Classical finger food examples are Chicken Flautas (page 99)
from Mexico, French Fries (page 177), Vietnamese or Chinese Crispy Spring Rolls (pages
105 and 106), and fried Plantain Fritters (page 237) from Puerto Rico.
SWEETS AND BEVERAGES
Mostly eaten as a feel-good snack, reward, or refreshment, sweet street food is found all
over the world. In most cultures, a family trip to the zoo, the beach, or amusement park is
accompanied by something sweet, and not only for the little ones. Most parents also know
that a good helping of ice cream, a candied apple, or cotton candy can expedite the dry-
ing of children’s tears or help to mediate young siblings’ squabbles. Sweets are simply the
sometimes guilty pleasures we all like to indulge in from time to time.
Frequently, sweet street foods are part of a celebration or regional or seasonal event.
Beignets (page 358) or funnel cakes seem to be compulsory snacks at county fairs in the
United States. At Christmas fairs in Europe, especially Germany and Austria, Quark Fritters
(page 360) are an omnipresent snack.
Many cultures serve hot sweet dishes for breakfast. In Thailand, Black Rice Pudding
with Coconut Milk and Dried Mango (page 343) is a much-appreciated boost of energy
during the morning hours. And in China, Spicy or Sweet Soft Tofu (page 280) and Plain or
curdled Soy Milk (page 275) are popular breakfast dishes.
Many cultures have distinct beverages, traditionally served on the go. American chil-
dren dream of raising some funds with a lemonade stand. In the Middle East and Central
and South Asia, yogurt drinks are very popular; Indian cuisine is famous for its Mango Lassi
(page 365), a sweet mango smoothie. Slightly salted yogurt drinks, known as salty lassi
in India or Ayran in Turkey, serve as thirst quenchers on blistering hot days, with benefits
comparable to isotonic sports drinks.
Alcoholic beverages such as mulled hard cider or red wine, served outdoors during
cold winter months, are designed to help people to stay warm. A hot Tea Punch (page 378),
known as Jagertee in Austria, is popular among hikers and skiers after a cold winter day in
the Alpine woods, as it truly helps to warm up the body.
Categories of Street Food 9

I NTER N ATIO N AL FL AV OR P R I NCI P L E S
The world of street food has changed and continues to evolve at a rapid pace. Today, street
food is as international as its patrons and vendors. The public’s knowledge and awareness
of good food is growing, and the competition is inspiring, but also fierce.
To retain customers who return for specific dishes, successful vendors work hard to
maintain the integrity and high quality of established menu items. To attract patrons look-
ing for an innovative quick meal, regular limited-time offers with international dishes or new
creations inspired by foreign cuisines can be implemented on the menu.
Taking a close look at world cuisines and their global flavor principles helps to find
options that keep the establishment exciting. Different flavors, ingredients, techniques,
or dishes can be identified. Paramount to success of a cross-cultural menu design is the
respect of the culture and its cuisine. A superficial approach with copied and untested
recipes might turn fusion cuisine into confused food, not likely to result in successful menu
offerings. Moreover, new dishes and techniques, when they are intertwined with existing
menu items, need to be chosen wisely to avoid compromising the brand identity of the
business.
There are countless cuisines from which to choose. Foods from China, Japan, Korea,
Vietnam, and Thailand enjoy worldwide recognition and can offer interesting applications
on a menu. The cuisines of the Middle East and North Africa, strongly influenced by Arab
culture and the Muslim religion, present a completely different array of street foods. In the
western hemisphere, the new-world cuisines of the Americas offer classical and innovative
international foods in North America and exciting vibrancy in Central and South America.
Chefs in Europe have also embraced many influences from abroad and interwoven them
with their well-established and time-honored cuisines. This section will take a look at flavor
principles and techniques of popular world cuisines and will try to communicate a basic
understanding of their culinary cultures.
EAST AND SOUTH ASIA
Asia represents an enormous landmass with very diverse people, cultures, and cuisines.
Differing from the rest of the world, many of the cultures and cuisines have developed over
centuries with limited influence from the outside. However, when cultural exchange does
occur, newly introduced ingredients and techniques are often embraced and assimilated.
In Asia, street food is usually not sold from an isolated vendor, but rather it is found in
busy bazaars, night markets, or in organized hawker centers. Interestingly, many people in
Asia like to differentiate between street food and food sold on the streets. Traditional street
foods include snacks and small dishes for immediate consumption. Just as often, however,
people buy whole dishes or components of a meal from vendors on the street to eat at
home with the family or at work.

Photography by Terrence McCarthy
International Flavor Principles 11

Common The wok is probably one of the most identifi- An upright cylindrical oven, oftentimes
able culinary tools of Asia. Known under dif- built directly into the ground, can be found in
Tools in
ferent names in many regions, this ubiquitous many regions of south and central Asia. Known
East and all-purpose cooking vessel can be used to exe- as a tandoor in India, it is commonly constructed
South Asia cute almost every cooking technique. The cook- with thick hearth walls. Fired with wood, char-
ing range for a wok is just as unique. Designed to coal, gas, or, in remote regions, with dried
suspend the wok over the heat source, it provides cow dung, a tandoor is capable of reaching
instantly available high heat while limiting energy temperatures of up to 900°F/482°C—perfect
loss, thereby creating a sustainable use of energy to roast skewered meats and vegetables, and
for food preparation. to bake flatbreads. Despite this high heat out-
Japanese cuisine, known for its sophisti- put, a tandoor is designed to limit the loss of
cated elegance, is also famous for a variety of energy.
specialized tools. These include ceramic graters The omnipresence of rice in Southeast Asia
to turn radishes or wasabi into a very fine paste. has led to the design of many unique tools for
Interestingly, these graters helped to inspire the its preparation. Rice noodles, for example, are
line of tools we know today as Microplanes. made by forcing a rice-water slurry through a
Other specialized utensils include bamboo mats perforated metal disk into boiling water. The
to roll sushi and drop lids to ensure that a sim- resulting strands of rice noodles are ready to use.
mering or poaching item is fully submerged Alternatively, a paste from raw rice and water
in its cooking liquid. Japanese knives, highly is steamed into thin sheets and cut into desired
coveted all over the world, further illustrate shapes or ribbon-style noodles. Sweet potato
this refined approach to all things culinary. noodles or noodles based on mung bean starch
Unlike chefs from other Asian countries who are are made with comparable methods. A conical,
famous for their ability to cut everything with a tightly woven bamboo steamer with a corre-
cleaver, Japanese chefs have specific knives for sponding pot is a unique tool from Thailand to
most tasks. steam glutinous rice.
China
Chinese street food is as diverse as China itself with its vastly varying landscapes, climate
zones, and population made up of more than fifty ethnic groups. Many meals are enjoyed
outside the home in small restaurants or street stands. In urban areas, it is very common
for people to gather in public places at dawn for calisthenics. At that time, cargo bicycles
or small mopeds often pass by to offer breakfast items such as Curdled Soy Milk with Fried
Crullers (page 276) and salted vegetables or steamed buns.
The climate of northern China is suitable for growing wheat. Rice, while popular,
often plays a secondary role on northern tables. Noodles, flatbreads, steamed breads,
and dumplings are more common fare. Reflections of this can be found in the Stir-Fried

Shredded Flatbread (page 290) or the Salad of Bean Starch Sheets (page 269). Typical
northern flavors include pungent sweet and sour dishes and subtler, delicately seasoned
foods highlighting the ingredient’s natural flavor. Found all over China, but especially typi-
cal for this region, is the use of garlic, ginger, and scallions. The proximity of Mongolia and
its rule over China from 1279 to 1368 introduced dishes such as hot pot and Mongolian
barbecue into northern China.
In the coastal east around Shanghai, a warmer, more humid climate promotes the cultiva-
tion of rice, making it the region’s most popular staple. Soy sauce and sugar are omnipresent
flavor components, resulting in many sweet and salty dishes, often with a generous amount
of sauce; this approach is illustrated by the Braised Pork Belly with Dried Mustard Greens and
Lily Buds in Fermented Tofu Sauce (page 93). The cuisine of the landlocked Sichuan region
in the central west of China is known for its generous use of chiles and Sichaun peppercorns,
resulting in fiery hot dishes with a popular flavor profile known as Ma-La, literally translating
into “numb and spicy.” The Spicy Tofu with Mushrooms (page 202) exemplifies that flavor.
Food from the south of China, known as Cantonese cuisine, is subtle, with flavorings
and techniques that highlight the food’s natural flavor. Famous for dim sum, Cantonese
cuisine has a broad variety of steamed or fried snacks, such as Pan-Steamed Cilantro and
Pork Dumplings (page 309).
TA BLE 1 .1 Typical Ingredients in a Chinese Kitchen
C ON D IMEN TS HERBS /S P ICES P R O DU CE P R OT EI N S TA R CH ES / L EG U M E S
White and dark rice Five-spice Mushrooms Wheat gluten All-purpose flour
wine vinegar
Light and dark soy Cilantro Eggplant Tofu Dumpling wrappers

sauce
Sesame oil White pepper Leafy green vegetables Beef Mung beans, soybeans
Hoisin sauce Sichuan pepper Bean sprouts Chicken Noodles based on wheat, rice,
mung beans, or sweet potatoes
Shaoxing wine Ginger Water lily buds Organ meats Refined starches from water
chestnuts, mung beans, corn,
potatoes
Chili bean paste Garlic Cabbages Pork Bean starch sheets

Chili oil
Dry chili paste
Fresh chili paste
Oyster sauce Star anise Scallions Seafood in Short- and long-grain rice
coastal regions

Japan
Japanese cuisine is characterized by its elegant simplicity; it aims to enhance and highlight
the essential qualities of food. Spicy food is relatively uncommon. Sansho, a relative to the
Chinese Sichuan pepper; and the Japanese seven-spice (also known as shichimi togarashi),
a mixture of cayenne pepper, sansho, black and white sesame seeds, dried orange peel,
ground ginger, and nori seaweed, are the only sources for some piquancy. In general, all
aromas are clear and easily recognizable. Common flavors include light soy sauce as the all-
purpose seasoning, mirin as the most common sweetener, and miso in soups or dressings.
As an island nation, Japan consumes large amounts of seafood and sea vegetation.
Rice is a staple, and every meal revolves around it. In addition to rice, noodles based on
wheat, buckwheat, sweet potato starch, or rice are very popular. In fact, Japan has among
the highest noodle consumption per capita. Street food is not quite as popular and com-
mon as in other East Asian countries; most meals are consumed at home or in restaurants.
The younger generation, on the other hand, embraces the comfort food served from small
stands and street-side restaurants. Iconic dishes include Chicken Yakitori (page 82), a
char-grilled and glazed chicken skewer. Most vendors offer variations featuring all parts of
the chicken, from liver, gizzard, heart, and wings to the thigh and breast. Popular Japanese
street-food variations include the famous ramen noodles, which are based on the Chinese
la mian, hand-pulled noodles served in an aromatic broth, and other noodle dishes, includ-
ing the nontraditional but popular Curry Udon Noodles (page 294). Among sweet snacks,
taiyaki, a fish-shaped sweet cake filled with sweetened adzuki beans, can be found on the
streets of Japan as well as Korea.
TA BLE 1 .2 Typical Ingredients in a Japanese Kitchen
C ONDI M EN TS HERBS /S P ICES P R O DU CE P R OT EI N S TA R CH ES / L EG UM E S
Light soy sauce Bonito flakes Shitake mushrooms Savory fish cakes Ramen, somen, udon, and
soba noodles
Sake Sesame seeds Leeks Seafood Short-grain rice
Mirin Sansho Daikon radish Pork Rice cakes
Gingko nuts Dry mustard Napa cabbage Chicken Soybeans
White rice vinegar Ginger Scallions Beef Mung beans
Wasabi Kinome Sea vegetation Tofu
Sesame oil Seven-spice Watercress
Miso paste Kelp Persimmons

Korea
The cuisine of the Korean peninsula has created many interesting ways to take advantage
of the ocean’s bounty. Seafood and maritime vegetation such as seaweed, kelp, and algae
can be found on many tables. An anchovy extract, comparable to the Southeast Asian
fish sauce, is an all-purpose seasoning almost as common as soy sauce. A unique aspect
of Korea, compared to other northeast Asian cuisines, is the popularity of hot red chiles.
Mostly used dried and omnipresent in every pantry, they are used to add a significant
punch to stews, soups, salads, and, of course, kimchi, the ubiquitous spicy fermented
vegetable accompanying every meal from breakfast to dinner. A popular Korean tableside
condiment and cooking ingredient is koju jiang or gochujang. Made from red chiles, fer-
mented rice, and soybeans, its status on Korean tables can be compared to the popularity
of ketchup in the United States.
Highlighted on many menus as a featured ingredient, beef is the most popular meat in
Korea; the intensely flavored oxtail and short ribs are the most coveted and expensive cuts.
Pork, historically looked down upon and only consumed by lower classes of society, has
gained momentum in recent decades. Now found on many tables and prepared in interest-
ing ways, like Spicy Kimchi Stew with Pork (page 63), it is still often a secondary ingredient,
playing a supporting role. Wheat was introduced to Korea only in the recent past and does
not play a very prominent role. Because of this, Korean noodles are made from a variety of
alternative starches and flours. The most common ingredients are sweet potatoes, corn,
potatoes, rice, buckwheat, and mung beans. Stir-Fried Glass Noodles (page 297) is a pop-
ular dish that uses noodles made from sweet potato starch. Mung beans are common in
TA BLE 1 .3 Typical Ingredients in a Korean Kitchen
C ON D IMEN TS HERBS /S P I CES P R O DU CE P R OT EI N S TA R CH ES / L EG UM E S
Light soy sauce Anchovy extract Fresh green chiles Beef Noodles based on rice, wheat,
buckwheat, or sweet potatoes
White rice vinegar Ginger Scallions Seafood Pearl barley
Sesame oil Garlic Napa cabbage Chicken Short-grain rice
Kimchi Chives Mung beans Tofu Buckwheat
Red pepper paste Dried red pepper Radishes, turnips Pork Refined starches based on mung
(gochujang) powder beans and sweet potatoes
Mirin Mugwort Sea vegetation Millet
Fermented soybean paste Dried vegetables Mung beans

many Korean pantries as well. Their starch is used to produce bean threads, crystal-clear
thin noodles with an interesting, slippery texture, often used in salads or soups. Mung
beans are also used in rice, vegetable, and seafood dishes, like Chinese Mung Bean and
Rice Crêpes (page 306). In general, street food in Korea is comfort food, convenient and
fulfilling, served in friendly environments.
Vietnam
Vietnam is famous for its street food; because it is less regulated than in other countries,
many experts feel it is true street food. In many countries, street food is often sold from
an open window or wall in a storefront or a stall. In Vietnam, however, vendors roam the
streets with their offerings. Typically offering only one item, they have spent their life and
career refining and perfecting the perfect roasted pork belly, the fantastic bowl of pho, or
the most flavorful rich coffee. Common cooking techniques of Vietnamese street food are
coal grilling, deep-frying, and steaming.
The cuisine of Vietnam is known for its light and fresh appeal, with fresh herbs
often offered whole, ripped coarsely, and added to the food at the last moment. Com-
pared to other Southeast Asian cuisines, Vietnamese food is not inherently spicy; hot
condiments are offered separately and added to achieve a personalized level of spici-
ness. A unique aspect of Vietnamese cuisine is the layering of flavors and textures,
and many dishes are assembled at the last moment, often to the customer’s specifica-
tion or by the diner himself, like in the Vietnamese Grilled Shrimp Cake on Sugarcane
(page 152).
The characteristics of Vietnamese cuisine vary from region to region. In the south, the
pungency of fish sauce is dominant, and generous helpings of herbs are used to accentu-
ate many dishes. Rice, a very important aspect of Vietnamese culture, is especially popular
in the south.
Influenced by the imperial city of Hue, the cuisine of central Vietnam is considered to
be more sophisticated, and a fair amount of herbs accompany a large choice of vegetar-
ian dishes. Fish sauce as well as shrimp paste are standard seasonings, and chile spice is
used more frequently. Rice noodles are also very popular in central Vietnam.
In the north, food is simpler, with not quite as many herbs; it is less sweet than in other
regions, and not very spicy. Beef is a popular meat in this region, which is the origin of the
world-famous Vietnamese noodle soup pho.
Thailand
With the two countries in close proximity to each other, the cuisines of Thailand and
Vietnam are comparable. Year-round availability of a seemingly endless supply of fresh
produce flavored with fresh herbs and a generous helping of hot red chiles give the
foods of Thailand a bright and crisp appeal. Just as in Vietnamese cuisine, flavors are
prominent and easily recognizable. In the south of Thailand, beef, goat, and seafood


TA BLE 1 .4 Typical Ingredients in a Thai or Vietnamese Kitchen
C ONDI M EN TS HERBS /S P ICE S P R O DU CE P R OT EI N S TA R CH ES / L EG U M E S
Fish sauce Basil Bamboo shoots Seafood Bean thread and rice noodles
Curry paste Mint Cucumber Pork Rice paper
Shrimp paste Saw-leaf herb (known Bean sprouts Chicken Long-grain and sticky rice
as culantro in Latin
America)
Chiles Lemongrass Limes Duck Mung beans
Palm sugar Ginger Scallions Beef Red rice
Light soy sauce Galangal Shallots
Coconut Cilantro Leafy green vegetables
Hoisin sauce Kaffir limes and leaves Tamarind
Fresh or roasted chili paste Cilantro Lotus roots
are popular. In general, southern food is spicier, with a distinct Muslim influence coming
from Malaysia. In the north of Thailand, food tends to be somewhat less spicy. Instead
of chiles, green peppercorns, often added as whole sprigs to the food, are used to
provide the coveted zing.
Noodles, most commonly made from rice flour, are among the most popular street
foods in Thailand. Often served on the petals of banana blossoms, regional varieties of
pad thai can be found all over the country. Most street food is grilled, stir-fried, deep-
fried, or simmered. Skewered grilled meat like a satay or Beef Skewers with Green Chili
Sauce (page 85) are good illustrations of how meat is served from mobile vending sta-
tions in Thailand. Som tam, a very spicy green papaya salad made to order, is often
served accompanying grilled meats.
EASTERN MEDITERRANEAN AND NORTH AFRICA
Gastronomic customs of the Middle East have been influenced by trade with other Medi-
terranean nations, as well as the Silk Route trade with Central and East Asia. The expan-
sion of Arab culture from the Levant over the Maghreb to parts of Spain during medieval
times had a substantial impact on the societal and cultural makeup of the region. The intro-
duction of new crops, along with innovative agricultural techniques and irrigation systems,
transformed the arid plains of North Africa into fertile farmland. After the Renaissance, the
exploration and colonization of Africa and the New World by European powers brought yet
another great variety of new produce and techniques to the region’s cuisine.

Common Living and thriving in an area with little easily as a couscousière, employs the steam of the sim-
accessible water and fuel, the people of the mering stew beneath to cook the couscous, elimi-
Tools in
Middle East and North Africa have developed nating the need for any additional water or energy.
the Eastern tools and techniques to conserve these invaluable Tagines, ceramic pots from Morocco and
Mediterranean resources. Couscous, a culinary staple from the Tunisia, are another ingenious tool to conserve
and Maghreb, is a direct reflection of this approach. resources. For a tagine, all ingredients are
Couscous is made by mixing hard-wheat semo- cooked very slowly in the iconic earthenware pot
North Africa
lina with small amounts of water into a gritty with its conical lid. The low heat applied allows
mixture. This mixture is then rubbed between for cooking in the item’s own juices without the
the hands to achieve a coarse, almost cornmeal- need for any additional liquid.
like consistency. After drying, the small couscous Narrow kebob grills for cooking skewered
pebbles are steamed in a pot with a perforated meat, fish, or seafood rapidly over intense heat
bottom, which is tightly clamped over a different have also been developed out of the need to con-
pot with simmering stew. This contraption, known serve energy.
Greece
Greece, a predominantly Christian country with a long history, is known for its generous
use of vegetables, legumes, and grains. Meat is consumed in relatively small amounts, with
lamb as the most popular and pork not uncommon. Dairy, especially yogurt, cheese, and
goat’s milk, is an important part of the Greek diet. Greek food is flavored simply; the most
common aromatics include olive oil, lemon, garlic, and oregano.
TA BLE 1 .5 Typical Ingredients in a Greek or Turkish Kitchen
CONDIMENTS HERBS/SPICES P RODUCE P ROTEIN STARCHES/LEGUMES
Olive oil Sumac Tomatoes Lamb Grains
Pomegranate molasses Parsley Lemons Sheep’s milk cheese Bulgur
Chili pastes Garlic Walnuts Seafood Rice
Eggplant spreads Mint Quinces Yogurt Potatoes
Olives Oregano Figs Beef Wheat
Tzatziki Cumin Pomegranates Chicken Phyllo dough
Pickled vegetables Paprika Cucumbers Pork (Greece only) Bread
Leafy greens

Turkey
Turkey, the land link between the Levant, Central Asia, and Europe, has a cuisine that can
be simply described as fresh. Food is often served as a large variety on small plates. Often
cooked pilaf-style and served as a side dish, or as a main dish with other ingredients, grains
such as rice and bulgur are found all over Turkey. Common flavors include mint, parsley,
paprika, and cumin. Sumac, a sour berry, is used to provide acid to many dishes.
Middle East
The cuisine of the Arab Levant, made up of Egypt, Israel, Lebanon, Syria, Iraq, Saudi Ara-
bia, and Jordan, is a fusion of many traditional foods. The hot and arid climate of the region

inspired foods pickled with salt and vinegar. Grilled meats, served with fresh or marinated
vegetables, are very popular and often served mezze-style on small plates accompanied by a
large array of condiments, like Hummus (page 322), Tabbouleh (page 327), or baba ghanoush.
TA BLE 1 .6 Typical Ingredients in a Middle Eastern Kitchen
C ON D IMEN TS HERBS /S PI CES P R O DU CE P R OT EI N S TA R CH E S/ LE G U M E S
Olive oil Coriander Lemons Camel Whole wheat
Sesame paste Parsley Pomegranates Lamb Chickpeas
Za’atar Sumac Eggplant Mutton Bulgur
Pomegranate molasses Thyme Pistachios Goat Rice
Sesame seeds Cumin Grapes Dairy Bread
Legume pastes Cilantro Quinces Lentils
North Africa
North African cuisines are famous for tagines, couscous, preserved lemons, and mint tea.
Common flavors of the region include ginger, hot peppers, and cumin. Spices are often
combined into very aromatic spice mixtures. See Table 1.15 for information about interna-
tional spice blends.
TA BLE 1 .7 Typical Ingredients in a North African Kitchen
C ON D IMEN TS HERBS /S P IC ES P R O DU CE P R OT EI N S TA R CH E S/ LE G U M E S
Orange flower water Mint Citrus fruits Lamb Couscous
Olive oil Hot peppers Dates Pigeon Lentils
Rose water Coriander Nuts Beef Semolina
Dried fruit Parsley Almonds Mutton Wheat flour
Preserved lemons Cilantro Apricots Chicken Rice
Harissa Cumin Olives Seafood in coastal regions Bread
Honey Caraway seeds Tomatoes Cheese Millet
Paprika Garlic

In the eastern and southern Mediterranean, many related street foods can be found
in several countries under different names. Tzatziki (page 112), a Greek condiment
based on yogurt, garlic, and cucumbers, is known as caçik in Turkey, and comparable
variations are found in many other places. A popular method in many areas is roasting
highly seasoned slabs of meat on an upright rotisserie. While it cooks beside the fire,
the meat is carved thinly with a long sharp knife and served with a regionally specific
flatbread and condiments. In Greece, it is called Gyros (page 98), and pork is often the
choice of meat. In Islamic countries, where the dish is known as shawarma in Arabic
or döner kebab in Turkish-speaking regions, beef and lamb are used due to religious
restrictions on pork.
Middle Eastern and North African cuisines are known for a variety of energy-saving
cooking methods. Grilling diced meat on skewers directly over a flame helps to signifi-
cantly reduce the cooking time. As a result, shish kebobs, char-grilled skewered lamb or
beef with onions, garlic, and tomatoes, are a popular street food found all over the Middle
East and North Africa. In coastal areas, kebobs with fish or seafood are widely available.
Chicken Köfte Kebobs (page 79), skewered and grilled ground meat mixed with spices, aro-
matic vegetables, and soaked stale bread, are also popular. Common flavorings for kebobs
include lemon juice, olive oil, parsley, cumin, and coriander, with many regional variations.
Falafel (page 317), chickpea fritters served with tahini sauce, tomatoes, and cucum-
bers in pita bread, is a popular quick-service food in Israel and adjacent countries. Instead
of cooking the chickpeas for a long time until they are soft, they are simply soaked in water
for a day or two before they are ground and shaped into patties and quickly deep-fried. In
Egypt, where it is often stuffed with seasoned ground beef, falafel is known as tacmiyya.
Other popular legume dishes include Hummus (page 322), a chickpea and sesame purée
from the Middle East, and leblebi, a spiced chickpea stew from Tunisia.
Popular snacks of the eastern and southern Mediterranean include savory stuffed
pastries known as Turkish Water Börek (page 284), briwat, samboussek, spanakopita, and
katmar. Regional varieties are stuffed with mixtures of cheese, vegetables, meat, or sea-
food and are baked, griddled, or fried.
EUROPE
The cuisines of Europe developed over centuries with limited foreign influence. New ingre-
dients, often introduced from the New World or colonies abroad, commonly came without
guidance on original cooking methods. Assimilated into the culinary culture, these ingredi-
ents facilitated the conception of new dishes with a distinct spirit of the local cuisine. Case
in point is curry powder, created in the United Kingdom by colonists returning from the
Indian protectorate. Missing and craving the spicy and flavorful foods from abroad, they
would often enhance the local food with a sprinkle of Indian spices. Soon after, variations of
this spice mix became known as curry powder; in India, comparable spice mixes are known


as masala. The word curry might have been derived from kari, the Tamil word for “sauce,” or
from karahi, Hindi for a ubiquitous all-purpose cooking vessel in Indian kitchens. Curry pow-
der has made its way into many cuisines. The famous German Currywurst (page 54) gets
a generous sprinkle of the blend after being doused in a spiced ketchup or tomato sauce.
Globalization and migration patterns of the twentieth century have altered the food
scene all over Europe. Most travelers agree that London is rightfully famous for its authen-
tic Indian food; a true step forward from curry powder–sprinkled rations. Berlin, with the
largest concentration of Turks outside Turkey, is known for phenomenal Turkish food; döner
kebab is actually Germany’s most popular street food. And on the streets of France, sand-
wiches filled with a spicy North African merguez sausage, harissa paste, and French Fries
(page 177) are a coveted snack on the go.

Common Many regions of Europe are famous for their vast Not only baking depends on an oven. Over
and dense forests. The resulting abundance of time, European chefs have refined the art of
Tools in
high-quality firewood led to the development of roasting and learned to understand its science.
Europe wood-fired ovens to bake crusty breads. Over An oven has become an essential tool to gently
time, these relatively simple ovens evolved into cook large cuts of meat or whole animals. To
sophisticated appliances with precise tempera- this day, the traditional “Sunday roast,” cooked
ture-control mechanisms. The ability to manage to perfection with a delectable crust and a
the heat accurately, has, in turn, allowed for the juicy interior, is still a highly anticipated fam-
development and production of delicate cakes ily event.
and pastries. Initially, these were only affordable In many cuisines, most cooking vessels are
for nobles and royalty. After their introduction to designed to execute a variety of methods, limit-
the middle classes, however, the rising demand ing the amount of pans necessary to do the job.
for pastries and cakes generated a completely A pot room in a well-equipped European kitchen,
new profession, the pastry chef. The oven however, is filled with a wide assortment of dif-
became such an essential part of European cui- ferent skillets, pots, and pans. Oftentimes they
sines that it evolved from a communal cooking are made from a range of materials, varying in
tool into a standard appliance found in almost size and shape to perfectly suit a very specific
every modern household kitchen. cooking technique.
Spain
Traditional street foods in Europe vary from region to region. Spanish tapas, snacks
served on small plates accompanied by a glass of sherry, have helped this cuisine gain
TA BLE 1 .8 Typical Ingredients in a Spanish Kitchen
C ON D IMEN TS HERBS/ S P I CES P R O DU CE P R OT EI N S TA R CHE S/ LE G U M E S
Olives Garlic Nuts Pork Calasparra rice
Anchovies Pimentón Peppers Serrano ham Chickpeas
Olive oil Onions Eggplant Cheese Potatoes
Garlic Saffron Squash Rabbit Noodles
Sherry (wine and vinegar) Smoked paprika Quinces Salt cod Wheat
Capers Parsley Fennel Seafood Bread
Aïoli Cilantro Tomatoes Game


world recognition. In many places, the word tapas has actually become synonymous with
this eating style, regardless of the cuisine. The cuisine of Spain is a culinary amalgam
of Spain’s key regions. It is straightforward and free of finicky presentations—simple
comfort food for the people. Olives are probably one of the most typical ingredients;
the omnipresent olive oil can even be found in desserts and other sweet preparations.
Other important components of Spanish cookery include fresh garlic, fresh and dried
peppers, rice, wheat, and tomatoes. The common use of nuts, chickpeas, saffron, and
many other spices has its roots in the Moors’ rule of Spain from the eighth to the thir-
teenth centuries.
France
The food of the French people is quite different from the haute cuisine of their culinary
grandmasters. As diverse as the population, the cooking and ingredients are influenced by
the terroir of the individual regions and by immigration. Long coastlines in Brittany and Nor-
mandy in the north provide a large variety of seafood, as well as the famous salt meadow
lamb. Dairy is an integral component, and the apple orchards in Normandy helped create
apple cider and Calvados.
Influences from neighboring Germany helped create the culinary culture of Alsace and
Lorraine with its celebrated choucroute garnie, Riesling wines, and quiches, like the Leek
Quiche (page 225). Southern France, with its Mediterranean climate, has a cuisine all its
own. Dominated by strong flavors, like olives, garlic, herbs, and tomatoes, the foods of
Provence and Languedoc are perfect partners for the bold wines of that region.
TA BLE 1 .9 Typical Ingredients in a French Kitchen
C ON D IMEN TS HERBS /S P IC ES P R O DU CE P R OT EI N S TA R CH ES / LE G U M E S
Anchovies Artichokes Apples Duck Bread
Harissa Parsley Asparagus Charcuterie All-purpose and bread flour
Olives Chives Wild greens Game Pasta
Garlic Chervil Tomatoes Chicken Potatoes
Wine Rosemary Leeks Goose White beans
Mustard Tarragon Green beans Seafood Rice
Capers Thyme Green peas Dairy Semolina
Vinegar Oregano Fennel Eggs

Crêpes, possibly the most iconic street food of France, originated in Brittany and were
classically made from buckwheat flour, like in the Buckwheat Crêpes (page 352). Today
these paper-thin pancakes are found all over the country, prepared freshly with fillings from
ham and cheese to fruit compotes, spreads, or nut butters. Other popular snacks on the
go include waffles, like the Crispy Chocolate Waffles with Mint Syrup and Whipped Cream
(page 335), French Fries (page 177) served in paper cones with mayonnaise or ketchup,
and portable sandwiches.
Italy
In Italy, eating is an integral part of life. The culinary arts are taken seriously, and traditional
dishes, recipes, and methods are honored, respected, and preserved. Food is prepared and
served sincerely, without much fluff. Simple but perfectly executed is a good way to describe
the traditional cuisine. Fast food, while known, is not popular; even for street food, most
people prefer to take a brief rest and sit down for a few moments to enjoy an espresso, a
freshly fried arancini, or a gelato. The foods of Italy vary regionally. Northern Italy is famous
for the locally grown rice, great wines, and truffles. In the alpine regions, dairy, and conse-
quently beef and veal, is an integral part of the cuisine. Butter is a common cooking fat; olive
oil, known and used all over Italy, is more popular in warmer regions. In general, the food of
the north is richer, more elaborate, and more complex than the cuisines of the south. Cucina
povera, which means “poor cuisine,” is often used to describe the rustic foods of central and
southern Italy. The phrase describes a minimalist approach where chefs transform inexpen-
sive and straightforward foods into great meals. Skillfully prepared, cucina povera shines
through its simplicity, the quality of its elements, and the chef’s esteem for the ingredients.
TA BLE 1 .1 0 Typical Ingredients in an Italian Kitchen
C ONDI M EN TS HERBS /S P IC ES P R O DU CE P R OT EI N S TA R CH ES / L EG U M E S
Anchovies Basil Nuts Salami Polenta meal
Crushed red peppers Parsley Tomatoes Tuna White beans
Olive oil Oregano Garlic Prosciutto Arborio rice
Capers and caperberries Dried chiles Artichokes Sausages Durum, 00, all-purpose,
and semolina flour
Olives Fennel seeds Fennel Veal Potatoes
Balsamic vinegar Garlic Greens Cheese Chickpea flour
Vinegar Nutmeg Corn Seafood Crusty bread
Wine Rosemary Beans Dairy Pasta


TA BLE 1 .1 1 Typical Ingredients in a Northeastern European Kitchen
C ONDI M EN TS HERBS /S P ICES P R O DU CE P R OT EI N S TA R CH ES / L EGU M E S
Pickled vegetables Parsley Beets Cured meats Rye bread
Vinegar Chives Onions Cured seafood Potatoes
Lard Dill Cabbage Cold cuts Pasta
Mustard Allspice Apples Dairy All-purpose and rye flour
Mayonnaise Caraway seeds Turnips Pork Barley
Honey Juniper berries Carrots Eggs Whole-grain bread
Sauerkraut Bay leaves Leeks Duck Buckwheat
Horseradish Cloves Pears Goose Oats
Northeastern Europe
Long coastlines, moderate summers, cold winters, and Viking influences from Scandinavia
have influenced the cuisines of North-Central Europe, now becoming very popular as Nordic
cuisines. Rye, oats, potatoes, root vegetables, cabbages, and tubers are as integral to the
menu as are meat and seafood. Traditional aromatics include caraway seed, black pepper,
and juniper. Established street foods of the region include grilled, sautéed, or simmered sau-
sages; sandwiches with pickled fish; and seafood and potato pancakes. Warmer summers
and cold winters, with a guarantee of snow in the southern regions of Central Europe, have
shaped a different cuisine. Cultural influences from the Roman and Ottoman Empires have
added a great layer of complexity to the cuisines of southern Germany, Austria, Hungary, and
Switzerland. In these mainly landlocked regions, freshwater fish is more popular than ocean
fish, and the cultivation of wheat due to the warmer climate is illustrated by the popularity of
dumplings based on wheat flour and semolina. Sausages are equally popular, but are com-
monly offered in a greater variety. Other iconic street foods include pretzels, crêpes, and fried
doughnuts known as pfannkuchen or Berliners.
THE AMERICAS
The United States
The cuisine of the United States has had an unjust reputation for being composed of fast
food and restaurant chains. In fact, past and present immigration to the United States has
created a culinary diversity found in few other places around the world. European-style

Common The cuisines of the Americas continue to be Tortilla presses, to shape perfect corn
shaped and inspired by epicurean cultures from tortillas, can be found in many Mexican house-
Tools of
all over the world. As a result, tools found in holds as well as restaurants. These tortillas are
the Americas American kitchens are a direct reflection of the commonly cooked on a comal, a round skillet/
demographic makeup of a region. Outdoor smok- griddle traditionally made from earthenware.
ers and grills, to produce coveted barbecue, are Nowadays, nonstick comals or those made from
found in almost every household in the southern cast iron have become more popular.
and southwestern United States. Skillet frying, A unique tool found in the cuisines of the
a widespread method in the Deep South of the Caribbean is a tostonera, a hinged wooden press
United States, is done best in the popular cast- to make tostones, plantain fritters, popular in
iron cookware. Puerto Rico.
foods of the Northeast and Midwest give way to the soul food of the South, with its fried
green tomatoes, pulled pork, and braised greens. On a westbound trip from Louisiana,
Cajun and Creole fare, represented by crawfish étouffée and gumbo, gradually becomes
Texan barbecue and Tex-Mex cuisine, with its strong Mexican influence. Florida is known
for exciting Caribbean food, and on the West Coast, cross-cultural food is a common find
on the street and in restaurants. Attempting to pigeonhole the cuisine of the United States
is an exercise in futility; every region has its own culinary landscape, with distinct marks left
by new and established residents. In addition to regional cuisines, native American cooking
methods—like grilling on a cedar plank, the nixtamalization of corn, or fry bread—are being
rediscovered and promoted to reconstruct pre-Columbian food or to intertwine them with
current cuisine to form culinary novelties.
The evolution of the U.S. food scene has also had a tremendous impact on the
country’s street food. The nation’s fast-paced lifestyle, paired with a newly found passion
for well-prepared food, has been the perfect breeding ground for remarkable fare on the
boulevard. All-time favorites like hot dogs, soft pretzels, and hoagies can now be found
beside eclectic food like Korean barbecue, gourmet s’mores, hand-cut French Fries (page
177), or a bowl of pho. Every customer has his own preferred vendor and street-food hot
spot; many people agree, however, that the current hubs are New York City; Austin, Texas;
Portland, Oregon; Philadelphia, Pennsylvania; and Chicago, Illinois, where vendors some-
times squabble over the most desirable location for the cart or food truck. Some areas in
those cities are known for lunchtime gatherings of vendor communities, where the quality
and diversity of the food effortlessly stands its ground in comparison to the famous hawker
centers and food courts in Singapore. These regional cuisines are often identified and
characterized by typical ingredients found in household as well as in commercial kitchens.
The following table is designed to illustrate the diversity of all the U.S. regional cuisines.

TA BLE 1 .1 2 Typical Ingredients in the Regional Kitchens of the United States
MIDWE STERN STATES
C ONDI M EN TS HERBS /S P ICES P R O DU CE P R OT EI N S TA R CH ES / L E G U M E S
Mustard Parsley Morels Beef Wheat
Ketchup Black pepper Celery Pork Cornmeal
Mayonnaise Chives Carrots Freshwater fish Wild rice
Ranch dressing Horseradish Turnips Chicken Potatoes
Dill pickles Chives Concord grapes Game Rye bread
NO R T HEASTERN STATES
Mustard Parsley Corn Beef Rice
Ketchup Black pepper Eggplant Pork Pasta
Mayonnaise Basil Beans Chicken Potatoes
Molasses Horseradish Tomatoes Game Rye bread
Dill pickles Chives Apples Seafood (fresh and preserved) Wheat
Maple syrup Brown sugar Cranberries Freshwater fish Cornmeal
SO UT HERN STATES
Dark roux Filé powder Peanuts Virginia ham Rice
Hot sauce Honey Sweet potatoes Ham hocks Cornmeal
Buttermilk Garlic powder Okra Crawfish Wheat
Spicy brown Cayenne pepper Cooking greens Trout Biscuits

mustard
Regular mustard Paprika Black-eyed peas Catfish Hominy grits
Peanut butter Oregano Peaches Shrimp Corn fritters
Barbecue sauce Garlic Sweet onions Liver

TA BLE 1 .1 2 (continued)
SO UTHWESTERN STATES
C ON D IMEN TS HERBS /S P ICES P R O DU CE P R OT EI N S TA R CH E S/ LE G U M E S
Barbecue sauce Dried chiles Cactus paddles Quail Corn masa
Honey Cilantro Squash Game Cornmeal
Salsas Epazote Peppers Beef Dried beans
Hot sauce Mexican oregano Tomatoes Pork Wheat
Ketchup Chili powder Jícama Freshwater fish Tortillas
Vinegar Pepper Avocado Seafood Pozole
Lime juice Garlic Pecans Organ meats Rice
NO RTH WESTERN STATES
Ketchup Ginger Mushrooms Pacific salmon Pasta
Mustard Galangal Fiddlehead ferns Game Rice
Soy sauce Garlic Avocado Crabs Wheat
Fish sauce Basil Fennel Geoduck clams Bread
Olive oil Curry powder Grapes Pork Tortillas

and paste
Vinegar Cilantro Citrus Beef Potatoes
Sesame oil Chiles Berries Chicken Beans
CENTRAL AND SOUTH AMERICA
Immigration from all over the world has shaped the unique cultures of Latin America. The
cuisines, famous for their exciting vibrancy, are a perfect blend of indigenous culinary tra-
ditions with ingredients and methods introduced by immigrants. Pork, one of the most
popular meats, was unknown in the Americas in pre-Columbian times. Prior to colonization
of an area or an island, Spanish explorers released pigs in the area to provide fresh meat
for later settlers.

TA BLE 1 .1 3 Typical Ingredients in a Caribbean Kitchen
C ONDI M EN TS HERBS /S P ICES P R O DU CE P R OT EI N S TA R CH ES / L EG UM E S
Pickled chiles Allspice Bread fruit Salt cod Yucca
Jerk seasoning Ginger Papaya Rock lobster Arrowroot
Papaya slaw Tamarind Star fruit Conch Plantains
Chutneys Chiles Okra Goat Yellow split peas
Hot sauce Curry powder Bananas Seafood Sweet potatoes
Vinegar Habanero chiles Guavas Pork Rice
Lime juice Cilantro Callaloo Chicken Beans
Caribbean
The popularity of curries in Caribbean cuisines also illustrates the influence of immigration.
After the abolition of slavery, the region was in desperate need of skilled low-paid work-
ers. To fill this void, British colonists organized the migration of native East Indians to the
Caribbean territories. Known as curry to the British settlers, all the flavorful Indian stews
and their adaptations became an integral part of Caribbean cooking.
Peru
Peru, the birthplace of potatoes, is also famous for the inventive use of seafood. Inspired
by Japanese immigrants, causa—made from mashed potatoes, lime juice, and often fish
or seafood—is one of the region’s most popular dishes. Typically served as a roll, it bears
a strong resemblance to the Japanese maki sushi. Ceviche, raw marinated fish or seafood
popular in many regions of Latin America, is strongly represented in Peru. For this dish,
known in Peru as tiradito, raw fish is sliced thinly and arranged on a plate. Unlike seviche,
tiradito is not marinated; it is served with a dressing called leche de tigre, meaning “tiger’s
milk.” This dressing is made from lime juice, raw fish scraps, bonito flakes, peppers, and
other aromatics.
Brazil
The cuisines of Brazil, the largest country in South America, are as diverse as its people.
Churrasco, a cowboy-style barbecue created by cattle-herding horsemen of the country’s
south, enjoys great popularity in the whole country. Along the southern coastline of Bahia,
the food reflects a rich and tropical cuisine with African influences. Common ingredients

include coconut milk, malagueta peppers, dried shrimp, okra, and dende oil. The cuisines
of the Amazon reflect the richness of the region. Rare fish, exotic plants, and super fruits,
like açai berries, acerola, and passion fruit, provide a rewarding playground for creative
chefs. The arid regions northeast of the Amazon offer the perfect terroir for salted or sun-
dried meats. Various flours, made from fermented or unfermented manioc, known as
farinhas, are another important staple.
In Brazil, many street foods are often referred to as salgadinhos, literally translated as
“little salty ones.” Most Brazilians enjoy food from street-side cafés, where they can social-
ize with a drink in hand; it is relatively uncommon to eat these snacks on the run. Popular
street-food snacks include pao de quejo (page 314), small baked cheese rolls made from
tapioca flour. Pasties, bolinhos, or empanadas, like the Tuna and Goat Cheese Empanadas
(page 156), are baked or fried turnovers or dumplings that feature a variety of stuffings and
are popular quick snacks. On the beaches of Rio de Janeiro, omnipresent are booths offer-
ing the Caipirinha (page 367), Brazil’s famous cocktail made from lime juice and cachaça,
a liquor made from fermented sugarcane juice.
More and more chefs and culinary professionals have begun to recognize the potential
that the cuisines of Latin America have to offer. Amazonian cuisines have often been called
the final frontier for chefs, and authentic dishes and creative interpretations can be found
in restaurants across the globe.
Mexico
Added to UNESCO’s list of intangible cultural heritage in 2010, the cuisines of Mexico are
recognized by most culinary professionals as a major player among the world cuisines. Mexi-
can food, with its long history, has evolved around maize, beans, and chiles. Field corn often
undergoes a special treatment known as nixtamalization. For this process, a common prac-
tice even before the European discovery of the Americas, the kernels are briefly boiled and
soaked in a calcium hydroxide solution. Once fully hydrated, the corn is ground into a paste.
Known as masa, this paste is used to produce Corn Tortillas (page 279), Sweet Tamales
(page 346), and other specialties. Significant other ingredients include tomatillos, tomatoes,
cheese, and aromatics, such as cilantro, cumin, lime, and epazote, a very aromatic herb
often employed as a digestive aid. Mexican street food has a long history; returning Spanish
conquistadors reported with amazement on the variety of the foods sold in Mexican markets.
Today, the street food of Mexico is known as antojitos, or “little whim,” and is often described
as spicy, colorful, vibrant, and fresh. Most Mexicans agree that layering of textures is a very
important aspect. Tacos; tortillas with different fillings, like Tacos with Poblano Peppers in
Cream (page 221) or Grilled Fish Tacos (page 159); as well as Mexican sandwiches known as
tortas, are characterized by an array of flavors and textures. Tamales, steamed masa cakes
wrapped in cornhusks or banana leaves, are also popular examples of a layered sensory
experience. Other popular Mexican street foods include Pan-Fried Quesadillas (page 217),
burritos, and Grilled Corn on the Cob (page 212), known as elotes asodos.


TA BLE 1 .1 4 Typical Ingredients in a Mexican Kitchen
Olives Cumin Limes Cheese Dried beans
Dried chiles Pumpkin seeds Tomatoes Goat Rice
Salsas Epazote Corn Sour cream Corn masa
Guacamole Cilantro Jícama Pork Tortillas
Capers Garlic Squash blossoms Seafood Noodles
Lime juice Mexican oregano White onions Beef Plantains
Pomegranates Avocado
Just like anywhere, the foods of Mexico change from region to region. A nomadic life
style in pre-Columbian times created a simple cuisine in the north. Wheat, introduced by
Spanish explorers, made flour tortillas a popular choice. Complex sauce preparations, such
as the famous moles, illustrate a higher level of refinement of Mexico’s southern cuisines. A
greater variety of chiles is available there, and black beans are more popular than the pinto
beans from the north. The culinary hub of Mexico has always been and still is the capital. The
streets and shops of Mexico City offer products from all over Mexico and the world; inquisi-
tive culinary minds with even the most unique craving can be satisfied in Mexico City.
TA BLE 1 .1 5 Herbs
Whether they are the featured flavor or employed to support the theme of a dish, herbs add a generous layer of complexity. Ideally they
are used fresh; in many cases, drying will compromise their fresh flavor. This is especially true for tender herbs such as basil, parsley,
and chives or similar. Resinous herbs like rosemary, thyme, and oregano are a little more forgiving and retain their flavor better during
the drying process. In order to get the biggest epicurean benefit, it is important to add them to the dish at the right time during the
cooking process. As a rule of thumb, resinous herbs should be added at the beginning; their flavors will actually benefit from cooking.
The flavor of tender herbs, however, tends to dissipate during cooking; hence they should be added at the very end of the preparation.
The following table shows a variety of herbs commonly used in many cultures.
C O M M ON HERBS AN D TH EIR US E S
T YPE D ES CRIP TION CO MMO N CU L I NA RY U S ES
Basil Small to large, oval, pointed leaves; green or purple; Flavoring for sauces, dressings, infused oils, and
pungent; varieties include opal, lemon, and Thai vinegars; pesto sauces; popular in Mediterranean
basil; also available dried cooking
Bay leaf Smooth, oval leaves; green, aromatic; most Flavoring for soups, stews, stocks, sauces, and
commonly available dried grain dishes
(continued)

C O MMON HERBS AN D TH EIR U S E S
Chervil Small, curly leaves; green; delicate texture; anise Component of fines herbes; garnish
flavor; also available dried
Chives Long, thin; bright green; mild onion flavor Flavoring for salads and cream cheese garnish;
component of fines herbes
Cilantro/ Similar shape to flat-leaf parsley; green; delicate Flavoring for salsa and uncooked sauces. Leaves
coriander leaves; fresh, clean flavor and stems should be used and should not be
chopped too finely.
Curry leaves Small to medium size; pointed oval; dark green; Flavoring for stir-fries and curries
mild, aromatic flavor
Dill Long, feather-like leaves; green; distinct flavor; also Flavoring for salads, sauces, stews, and braises
available dried
Lemongrass Long blades with rough surface; pale yellow-green Flavoring for soups, stocks, stir-fries, and steamed
preparations
Marjoram Small, oval leaves; pale green; mild, similar flavor to Flavoring for lamb and vegetable dishes
oregano; commonly available dried
Mint Pointed, textured leaves; pale green to bright green; Flavoring for sweet dishes, sauces, and beverages;
leaf size and strength varies with type; varieties garnish for desserts; mint jelly is an accompaniment
include peppermint, spearmint, and chocolate to lamb
mint
Oregano Small, oval leaves; pale green; pungent flavor; Flavoring for tomato-based dishes
Mexican and Mediterranean varieties are available;
commonly available dried
Parsley Curly or flat leaves; pointed, scalloped edges; bright Flavoring for sauces, stocks, soups, dressings;
green; clean tasting; flat-leaf parsley is also known component of fines herbes; garnish; used in bouquet
as Italian parsley; commonly available dried garni and sachet d’épices
Rosemary Pine needle–shaped leaves, woody stem; grayish, Flavoring for grilled foods (lamb) and marinades;
deep green color; strong pine aroma and flavor; popular in Mediterranean cuisine; branch-like stems
commonly available dried are used as skewers
Sage Thin, oval, velvety leaves; grayish green color; musty Flavoring for stuffings, sausages, and stews
flavor; varieties include pineapple sage; commonly
available dried, both crumbled and ground
Savory Oblong leaves; dark green; soft, fuzzy texture; Flavoring for pâtés, stuffing; used to make poultry
commonly available dried seasoning

C O M M ON HERBS AN D TH EIR US E S
Thyme Very small leaves; woody stem; deep green color; Flavoring for soups, stocks, stews, braises, and
varieties include garden thyme, lemon thyme, and roasted items; used in bouquet garni and sachet
wild thyme; commonly available dried d’épices
Tarragon Thin, pointed leaves; dark green; delicate texture; Flavoring for béarnaise sauce; component of fines
anise flavor; commonly available dried herbes
TA BLE 1 .1 6 Spices
The pungency and aroma of spices is coveted in almost all culinary cultures. Many societies have even incorporated them into
proverbs, as in “the spice of life.”
Just like herbs, spices add an interesting layer of complexity but can also overwhelm the flavor of a dish if not used carefully.
Below is a table of spices commonly used in many cuisines.
C O M M ON SPICES AND THEIR US E S
Allspice Dried, unripened, pea-size berry of the small evergreen Braises, fish, pickles, desserts, pâtés
pimiento tree; dark reddish brown; tastes like cinnamon,
nutmeg, and cloves; available whole or ground
Annatto Dried small achiote seeds; deep red; nearly flavorless; Popular in Latin American and Caribbean
imparts yellowish orange color to foods; available whole cooking; stews, soups, and sauces
Anise Dried ripe fruit of herb Pimpinellaanisum; similar flavor to Popular in Southeast Asian cooking; savory
fennel seeds; light brown; sweet, spicy, licorice taste and dishes, desserts, baked goods, and liqueurs
aroma
Caraway Dried fruit of aromatic caraway plant; member of the Popular in Austrian, German, and Hungarian
parsley family; resembles small seeds; brown; delicate cuisines; rye bread, pork, cabbage, soups,
flavor similar to, but sweeter than, anise seeds stews, some cheese, baked goods, and
liqueur (kümmel)
Cardamom Dried unripened fruit; member of the ginger family; Curries, baked goods, and pickles
small seeds enclosed in green, black, or bleached white
cranberry-size pods; strong aroma; sweet, spicy flavor;
available as a whole pod, seeds, or ground
Cayenne Dried ripened fruit pod of Capsicum frutescens; bright red; Sauces, soups, meat, fish, and poultry
hot, spicy; available fresh or dried
Celery Dried seed of a wild celery (lovage); strong flavor; available Salads, coleslaw, salad dressings, soups,
whole or ground stews, tomatoes, and baked goods
(continued)

C O MMON SPICES AND THEIR U SE S
Cinnamon Dried inner bark of a tropical tree; reddish brown; available Baked goods, curries, dessert sauces,
in sticks or ground beverages, and stews
Cloves Dried unopened flower of the tropical evergreen clove Stocks, sauces, braises, marinades, curries,
tree; reddish brown; spike shaped; sweet, pungent flavor; pickles, desserts, and baked goods
available whole or ground
Coriander Dried ripe fruit of the cilantro plant; small, tannish brown Popular in Asian, Indian, and Middle Eastern
seeds; unique citrus-like flavor; available whole or ground cuisines; curries, forcemeats, pickles, and
baked goods
Cumin Dried fruit of plant in the parsley family; small, crescent- Popular in Indian, Mexican, and Middle
shaped seeds; three colors: amber, black, and white; nutty Eastern cuisines; curries and chili
flavor; available whole or ground
Dill Dried fruit of the herb Anethumgraveolens; member of the Popular in northern and eastern European
parsley family; small, tan seeds; strong, pungent flavor; cuisines; pickles, sauerkraut, cheeses,
available whole breads, and salad dressings
Filé powder Dried leaves of the sassafras tree; woodsy flavor, similar to Popular in Creole cuisine; gumbos
root beer; available ground
Ginger Plant from tropical and subtropical regions; tan, knobby Popular in Asian and Indian cuisines; curries,
root; fibrous; sweet, peppery flavor; spicy aroma; available braises, and baked goods
fresh, candied, pickled, or ground
Horseradish Large white root; member of the mustard family; sharp, Sauces, condiments, egg salad, potatoes,
intense flavor; pungent aroma; available dried or fresh and beets
Juniper berries Small dried berry; dark blue; slightly bitter; must crush Marinades, braises, meats/game, sauerkraut,
before using to release flavor gin, liqueurs, and teas
Mace Membrane covering of the nutmeg seed; bright red when Forcemeats, pork, fish, spinach and other
fresh; yellowish orange when dried; strong nutmeg taste vegetables, pickles, desserts, and baked
and aroma; available whole or ground goods
Mustard Seeds from plants within the cabbage family; three types: Pickles, meats, sauces, cheese, eggs, and
the traditional white/yellow (smaller; less pungent flavor), prepared mustard
brown, and black (larger; pungent, hot flavor); available
whole or powdered
Nutmeg Large seed of a fruit that grows on a tropical evergreen; Sauces, soups, veal, chicken, aspics,
small egg shape; dark brown; sweet, spicy flavor and vegetables, desserts, baked goods, and
aroma; available whole or ground eggnog

C O M M ON SPICES AND THEIR US E S
Paprika Dried ground pods of sweet red peppers; many varieties; Popular in Hungarian cuisine; braises, stews,
superior from Hungary; colors range from orange-red goulashes, sauces, and garnishes
to deep red; mild to intense flavor and aroma; available
ground
Saffron Tiny dried stigmas of the violet flowers of Crocus sativus; Popular in paella, bouillabaisse, and risotto
thread-like; yellow-orange; 14,000 stigmas per 1 ounce of Milanese; poultry, seafood, rice pilafs,
saffron; expensive due to labor-intensive process; available sauces, soups, and baked goods
ground or as threads
Star anise Dried, 8- to 12-pointed pod from Chinese evergreen, Popular in Asian dishes; pork, duck, baked
member of the magnolia family; star shaped; dark brown; goods, teas, and liqueurs
intense licorice flavor and aroma; use sparingly; available
whole or ground
Sumac Dried flower bud of a shrub grown in North Africa and the Popular in Middle Eastern and Arab cuisines.
Middle East; tart citrus flavor; available ground Sprinkled on rice or hummus to provide a tart
lemony flavor.
Turmeric Root of the tropical plant Curcuma longa, related to ginger; Popular in Indian and Middle Eastern
shape similar to ginger; bright yellow; intense spicy flavor; cuisines; curries, sauces, mustard, pickles,
available fresh or ground and rice
TA BLE 1 .1 7 International Spice Blends

Flavor profiles are an identifying aspect of most culinary cultures. These frequently occurring conjunctions of flavoring ingredients
within a cuisine can conveniently be re-created with traditional and oftentimes commercially available spice blends. The following
table shows several of the more identifiable blends from around the world along with their uses.
HE R B AN D SPICE BL END S
M I X TURE ORIGIN US ED F O R FORM CO MP O NENT S
Baharat Middle East Widely used to flavor all Whole spices are ground Cloves, nutmeg, cinnamon,
types of dishes, particularly together coriander, black pepper,
soups and stews paprika
Berberé North Africa Cure for meats, added to Ingredients are mixed Chiles, cardamom, cumin,
condiments and stews together, then simmered black pepper, fenugreek,
prior to use allspice, ginger, cloves,
coriander
(continued)

HE R B A N D SPICE BL END S
Rempah Indonesia Used to flavor rendangs Ingredients are puréed into Shallots, ginger, turmeric,
Malaysia and gulais, spicy dishes a fine paste and then fried chiles, spices
served with sauce in oil before remaining
ingredients of dish are
added
Cajun blackening Louisiana, Used to coat fish or meat Ground raw spices Mustard seeds, cumin,
spices United prior to grilling or pan paprika, cayenne pepper,
States searing black pepper
Crab or shrimp Chesapeake Thrown in water used for Ground raw spices Peppercorns, mustard seeds,
boil Bay, United boiling crab or shrimp coriander, salt, cloves, ginger,
States ground bay leaves
Curry powder Worldwide, Used to flavor thin, soupy Freshly ground spices are Curry leaves, turmeric,
based sauces sautéed in oil at beginning chiles, coriander, black
on Indian of cooking process pepper, and sometimes
cooking cumin, ginger, fenugreek,
cinnamon, cloves, nutmeg
Five-spice China Used as flavoring in wide Whole spices are ground Anise, fennel seeds, cloves,
powder variety of Chinese dishes into a raw powder cinnamon, peppercorns
Green curry Thailand Used as flavoring in green Ingredients are ground Green Thai bird chiles,
paste curries together in mortar and lemongrass, kaffir lime zest,
pestle to form a wet paste galangal, shrimp paste,
coriander, cumin, white
peppercorns
Garam masala Northern Usually added at end Spices are roasted whole, Cinnamon, cardamom,
India of cooking to complete then ground into a powder cloves, cumin seeds,
seasoning coriander, black peppercorns
Herbs de Provence, Used with roasted or Minced fresh or dried Thyme, summer savory,
Provence France grilled meat or poultry herbs lavender, rosemary, and
sometimes fennel fronds,
basil, oregano, or sage
Harissa Northwest Used as paste on meats Dried chiles (hot and mild) Hot red chiles, garlic,
Africa and other items are stemmed, seeded, and coriander seeds, caraway
broken up; soaked in cold seeds, olive oil
water and drained; ground
to a paste

HE R B AN D SPICE BL END S
Massaman paste Thailand Flavoring used in Thai Ingredients are ground Red Thai bird chiles,
massaman curries together in mortar and coriander, cumin,
pestle to form a wet paste cinnamon, cloves, star
anise, cardamom, white
peppercorns
Panch phoron Eastern All-purpose flavoring for Ingredients are sautéed in Whole cumin seeds, fennel
(Indian five-spice India— vegetable dishes hot oil prior to cooking seeds, fenugreek, black
mix) Bengal mustard seeds
Pickling spices Europe Used as flavoring in Raw whole spices Mustard seeds, cloves,
pickles and certain liquids coriander seeds, mace,
black peppercorns, allspice,
ginger, chiles
Quatre-épices France Most often used in pâtés Spices are combined and Pepper, nutmeg, cloves,
then ground into a powder ginger, and sometimes
cinnamon
Ras al hanout Morocco All-purpose flavoring Whole spices are ground Allspice, cloves, cumin,
powder together cardamom, chiles, ginger,
peppercorns, mace,
turmeric, caraway seeds
Recado Yucatán Rubbed on food prior to Spices are pounded to a Achiote, cloves, black
Peninsula, cooking; also used as paste in combination with pepper, chiles, allspice,
Mexico all-purpose flavoring for vinegar, garlic, and herbs cinnamon
sauces and stews
Tabil Tunisia, Used in salads, stews, and Spices are combined and Coriander, caraway, garlic
Morocco couscous then ground into a powder powder, red hot pepper,
curry powder
Za’atar Middle East Used as flavoring for Ingredients are ground Sumac, thyme, sesame
meats, vegetables, and into a powder seeds, marjoram, oregano,
bread salt

C H A P T E R 2
MEAT &
POULTRY
ietary restrictions aside, meat has always been an integral part of the human diet.
D Nourishing and wholesome, it is a good source of valuable protein, vitamins, and

minerals, as well as of essential amino and fatty acids. Red meat and organ meat
are especially rich in minerals, vitamin E, and B-complex vitamins. Pork is known for its
high content of vitamin B1, and poultry is a good source of lean protein. As part of a
well-balanced diet, consuming meat in moderate amounts helps to provide many essential
nutrients.
HI ST O RY O F M EAT P RE PA RAT I ON
AND C O N S UM P TION
In pre-agricultural societies, the consumption of meat was mostly a group event, con-
ducted by distinct rituals and accompanied by celebration. Eating meat was a relatively
infrequent occurrence. Hunts were not always successful, and more often than not, the
hunters returned empty-handed. Pursuing and killing an animal with the primitive weapons
of the time was risky; in addition to competing predators and scavengers, the prey itself
could inflict severe, potentially lethal injuries during its struggle. A successful hunt, there-
fore, resulted in a feast, where the kill was shared with the whole group, the hunters were
honored, and tribute was paid to the creature for surrendering its life. Preservation of meat
was relatively uncommon during that period, since the almost immediate consumption of
the whole animal by the group made it unnecessary.
Agricultural civilizations often slaughter animals to honor significant events, such as
the arrival of a special guest, a successful harvest, or religious occasions. Every culture
has a unique set of rules dictating how to kill the animal and prepare the flesh. Over time,
domestic societies developed a desire for a steady protein supply, inspiring many ways
to use every part of the animal, as well as ways to preserve it by salting, drying, curing,
and smoking. European cuisines are famous for their charcuterie traditions with countless
variations of preserved meats and sausages. In North America, dried beef jerky helped
to nourish explorers during their long and often uncertain journeys. The cuisines of East
Asia, even though not famous for it, actually offer a variety of preserved meat products,
commonly used in small amounts to flavor vegetable and rice dishes. Today, preservation
of the meat is generally not the prime concern; we simply enjoy the distinctly salty and
sometimes smoky flavor of skillfully preserved meats.
46 CHAPTER 2 Meat & Poultry

ME AT C O O K ERY A ND COOK I NG ME T HOD S
In any food-service setting, meat is a high-cost item and most often a featured element.
Therefore, its skillful preparation is as important as the meat’s quality. Even the most highly
priced cuts of meat from the best animals will taste underwhelming if prepared incom-
petently and with a lack of respect. On the other hand, the less expensive cuts of meat,
chosen wisely and prepared with expertise, can be employed to create impressive dishes,
encouraging customers to return. See Table 2.1 for recommended cooking methods for
different cuts of meats.
Aiming to create the best nutritional value and the most gratifying taste experience,
culinary cultures all over the world have devised distinct cooking methods for the differ-
ent parts of the animal. Known as terroir, local conditions such as climate, geography,
and culture impact the interpretation and execution of these methods, creating regional
variations.
GRILLING
Executable with relatively simple means, grilled food can be found at street-food stands
the world over. The method relies on an intense heat fueled by gas, wood, charcoal,
and, on rare occasions, electricity. Design and execution of the method differ. Skewered
pieces of meat are often suspended a few inches directly above the flame, where they
are turned repeatedly to ensure even cooking. Portion-size or larger pieces of meat
might be grilled on metal or ceramic rods above the heat, creating the coveted grill
marks. The characteristic exterior browning and rich flavor are results of the Maillard
reaction, a chemical reaction between the meat’s proteins and carbohydrates. Proper
seasoning will enhance this reaction. Rubbing salt into the meat until it dissolves draws
water-soluble proteins to the surface, where they are exposed to the intense heat of the
grill. The importance of a well-seared, charred exterior must not be underestimated; the
juiciest steak or kebob will not win over a new guest if the flavor is lacking due to inad-
equate browning.
Marinating is a popular way to add interesting flavors and enhance the appearance
of grilled food. Bought commercially or made in-house, marinades can be used to create
unique signature dishes. However, marinades containing sugar or other natural sweeteners
need to be handled cautiously. The high heat of the grill can cause the marinade to burn
before the meat has reached its proper doneness, though this can be avoided by adjusting
the intensity and proximity of the heat. Alternatively, the marinade can be applied when the
meat is nearly cooked. With this method, the food benefits from the proper searing and the
marinade can be allowed to caramelize as needed.
Meat Cookery and Cooking Methods 47

TA BLE 2 . 1 Cooking Methods and Suitable Cuts of Meat
M E THOD BEEF PORK L A MB P O U LT RY
Grilling Loin Loin Loin Breast

Sautéing Tenderloin Tenderloin Rack Legs
Frying Top sirloin Butt, shoulder Tenderloin
Suitable mostly for the meat Rib section Belly, thinly sliced Shoulder
of young animals Shoulder tender Leg
Shoulder top blade,
thinly sliced
Flank steak
Skirt steak
Hanger steak
Roasting Loin Loin Loin Whole birds

Tenderloin Tenderloin Rack
Top sirloin Butt, shoulder Shoulder
Shoulder tender Belly Neck
Shoulder top blade Ham Ribs
Ribs
Slow-Roasting/Smoking/ Loin Loin Loin Whole birds

Barbecue Tenderloin Tenderloin Rack
Top sirloin Butt, shoulder Shoulder
Shoulder tender Belly Neck
Shoulder top blade Ham Ribs
Round Ribs
Brisket Hocks
Shoulder clod
Short ribs
Braising/Stewing Round Butt, shoulder Shoulder Whole birds,

Brisket Belly Neck commonly cut into
sections
Shoulder clod Ham Ribs
Shank Hocks Shank
Tail
Short ribs
Cheeks

Some culinarians believe that marinades, especially acidic ones, tenderize tough pro-
teins. This is not true; acids actually have the opposite effect. Comparing sashimi, tender
sliced raw fish, and the much firmer ceviche, raw fish marinated with lime juice, illustrates
that. In some recipes, commercially available meat tenderizers or certain produce, like gin-
ger, papaya, pineapple, or kiwi, are advertised as a solution for tough meat. The enzymes
they contain supposedly help to tenderize meat. Unfortunately, the texture they create is
undesirably grainy and mushy. Most of the naturally tough cuts of meat are simply not
suitable for the grill, and they benefit instead from slow roasting, braising, stewing, or sim-
mering. Good candidates for the grill are portion-size legs and breasts from young poultry,
as well as steaks from the loin, tenderloin, and certain parts of the shoulder. Flank steaks
or skirt steaks, even though a little less tender and larger than a portion, are also popular
on the grill. They are commonly grilled to medium doneness, and when carved thinly right
at the moment of service, they can be a delicious example of properly grilled meat. See
page 48 for a table of cuts of meat and their most appropriate cooking methods.
FRYING
Fried foods, such as French Fries (page 177), fried chicken, and tempura, are well liked all
over the world, and variations can be found in almost any cuisine. Each year, food stands
at carnivals and county fairs boast the newest fried innovations.
In addition to being widely regarded as comfort food, fried food appeals through the
attractive texture contrast between a crunchy, well-browned exterior and a juicy, flavorful
interior. The amazing popularity of fried food can be illustrated with the classic southern
fried chicken; this humble dish has created a demand big enough to sustain several multi-
national quick-service restaurant chains focusing on this preparation.
Fried foods cook partially or completely submerged in hot oil. To achieve the desirable
crunch, most items, with the exception of fried doughs or starchy vegetables, are coated
with a breading, batter, or crust before frying. In addition to providing texture, this coating
protects the item from the high heat, allowing it to cook relatively slowly, resulting in a moist
interior. As a quick cooking method, frying is not suitable for tough cuts of meat or poultry.
Naturally tender cuts of meat, seafood, and certain vegetables are well suited for frying.
See page 48 for a table of cuts of meat and appropriate cooking methods.
Deep-frying, common in mobile vending settings, uses enough oil to allow the item to
swim freely. Pan-fried items, on the other hand, are cooked in significantly less fat, usually
only submerged by half.
Maintaining the proper temperature, ideally with a temperature-controlled fryer, is a
crucial element in proper frying. For most dishes, the oil is kept between 350°F/177°C
and 375°F/191°C to achieve the ideal texture and color. For some specialized dishes, the
temperature may vary.
Most chefs choose specialized fryer shortenings for their neutral flavors, high smoke
points, and long shelf lives. Distinctly flavored oils like olive oil, roasted peanut oil, mustard

oil, or rendered animal fats such as lard or duck fat are popular choices for specialized
businesses. Potentially a selling point, the use of a special fat or oil needs to be clearly
advertised on the menu to justify the higher price, as well as to create customer awareness
in case of any dietary restrictions.
With any fat, proper maintenance will help to avoid deterioration and extend usability.
Limiting exposure to excessive heat, straining frequently to remove burnt particles, and
keeping salt or spices from falling into the fat will help to extend the oil’s useful life.
SAUTÉING, STIR-FRYING
Sautéing cooks naturally tender cuts of meat, fish, or seafood rapidly in a small amount
of fat in a hot skillet. Traditionally, the pan drippings are deglazed with a flavorful liquid for
an accompanying sauce. In an effort to create an appealing, flavorful exterior, meat, fish,
and seafood are seared as one of the initial steps. The temperature required for searing
varies. White meat is commonly exposed to a lower temperature than red meat to achieve
a golden brown but not too dark exterior. Thin cuts are seared hotter than thick steaks
to guarantee appropriate browning once they reached the desired doneness. And last,
skin-on poultry or fish is seared, skin side down, over relatively low heat to ensure a very
crispy skin and tender flesh. Duck breast, with its fatty skin, is seared at a very low heat to
render as much of the fat as possible and ensure crispiness. Searing, contrary to popular
belief, does not seal in the meat’s juices; the objective of searing is to achieve an attractive
exterior color and texture with the resulting strong flavor, as well as to generate pan drip-
pings as a base for the sauce.
In a process strongly resembling stir-frying, sautéed vegetables are cut into attrac-
tive, bite-size pieces before they are cooked under constant motion in a skillet or a wok.
In mobile food-service situations, limited space often dictates the replacement of skillets
and woks with a stationary flattop griddle. Cooking meat on these surfaces also results in
a flavorful fond, which should not be wasted. Because it is difficult to deglaze a griddle
with liquid, the drippings can be captured by cooking sliced, high-moisture vegetables like
onions, peppers, and mushrooms in the drippings after the meat is done.
For an efficient service during peak business hours, many sautéed items can be either
partially or fully cooked ahead and held warm or finished in an oven as needed.
ROASTING, SLOW ROASTING, BARBECUE
Roasting, likely one of the oldest cooking methods, has been part of the human diet since
long before fireproof cookware and grills were invented. For thousands of years, meat was
cooked over direct flames, but as man learned to control fire, these methods evolved to
cooking with indirect heat. Food would be placed near the open flame or on rocks that
were placed in the fire. This discovery broadened the diet vastly; many previously indigest-
ible or hazardous foods could now be made palatable by placing them for the right amount

of time in the right proximity to the fire. Over time, this crude method has evolved into
roasting as it is known today.
Relying exclusively on radiant heat transfer, roasting cooks the food gradually, slowly
enough that large cuts of meat or even whole animals can be prepared without burning or
drying out. The temperature varies depending on the item. Skin-on poultry is commonly
roasted at a relatively high temperature to ensure a crispy skin; for larger birds, the tem-
perature is lowered to make sure the bird does not brown excessively before it is cooked
through. Roasted meat is commonly seared intensely to ensure a well-browned and fla-
vorful exterior. The remainder of the cooking should happen at a relatively low tempera-
ture to ensure that the desired doneness is achieved throughout. Roasting at low enough
temperatures will actually tenderize tough cuts of meat like ribs, beef brisket, or the whole
animal. When the food is cooked over a wood fire, with the addition of smoke, this method
is known as barbecue.
Roasting vegetables, on the other hand, is accomplished by cutting the produce into
bite-size pieces before roasting them at a very high heat. Whole roasted vegetables are
often referred to as “baked,” like baked potato or baked squash.
Rotisserie, or spit roasting, is a popular variation. Stacked thick slices of meat, ani-
mal parts, whole birds, or whole animals are roasted on a slowly turning skewer. Steadily
rotating above or beside the heat, the meat cooks very evenly with an appealing color and
juicy interior. In some instances, a pan lined with thick slices of bread is kept underneath
the meat to catch dripping juices. Upon service, the soaked bread is served as the meat’s
accompaniment. Traditionally a celebratory meal, spit roasting has a strong visual impact
that makes it especially popular for open-air and street-food settings.
BRAISING, STEWING
With their distinct comfort-food appeal, braised or stewed dishes are gaining popular-
ity among street-food vendors. Omnipresent and popular in every cuisine, well-prepared
stews of meat, seafood, or vegetables can awaken nostalgic food memories. The bold
flavors are a direct result of the ingredients and methods. The well-exercised muscles
used in this method are rich in proteins and connective tissue, helping to generate the cov-
eted savor and texture of the meat and the sauce. For flavor and color enhancement, the
main item is oftentimes seared or sweated before it is slowly simmered in a flavorful liquid
until it is very tender. This liquid, the base for the sauce of the final dish, is kept at a particu-
lar level, enough to ensure even cooking, but not more than necessary to avoid diluting the
flavors. Fish, with its inherent natural tenderness, is rarely braised, though some recipes
suggest braising fish, not to tenderize it but simply to create distinct characteristics.
The ability to hold braised or stewed food hot for a long time without significant loss
of quality makes these preparations especially fitting for a mobile vending environment.
Almost all dishes can be entirely prepared ahead in a commercial kitchen, then easily
transported to the site and reheated.

POACHING, SIMMERING, BOILING, STEAMING
Gently poached or steamed fish, boiled dinners, and similar dishes have only recently
become more prominent on the street-food scene. Unjustly, this food is often perceived to be
bland and boring. Traditionally, such dishes are found regionally, at the main item’s point of
origin, like boiled lobster and steamed clams in New England or a crawfish boil in Louisiana.
Designed to draw attention to the main item’s natural flavors, moist-heat cooking
requires skillful execution and impeccable-quality ingredients. For example, poaching,
cooking in a flavorful liquid between 145°F/63°C and 185°F/85°C, depends strongly on
temperature control. When rapidly boiled, a naturally tender piece of fish or meat will shrink
tremendously and become dry and rubbery. Poaching at the right temperature in a well-
seasoned liquid, however, will result in a good yield and a moist and tender dish. When
the temperature of the liquid is maintained at only a few degrees above the required final
internal temperature, the risk of overcooking and drying out is eliminated. Recent improve-
ments in equipment, especially induction burners, have made precise cooking a much
easier task.
Generous seasoning is crucial to counteract the limited flavor interaction between the
main item and the liquid because of the short cooking time and low temperature. Many
accomplished chefs, especially in coastal regions, even go as far as to poach their fish in
purified ocean water. However, if the poaching liquid is meant to be part of the final dish,
as in shallow poaching, or if the item is served in its broth, seasoning should be kept at a
reasonable level.
Steamed food, cooked without ever coming in contact with the water, needs to be
seasoned directly. Using strongly flavored liquids such as stocks, broths, or wine to steam
food, as some recipes suggest, will not impart much flavor. Most of the aromas will evapo-
rate away or concentrate in the liquid beneath the food. Preparing an accompanying sauce
from these liquids is a more effective way to use their flavor.
Based on classic preparations such as duck or tuna confit, poaching in a flavorful fat
has also become very popular. Commonly, the item is cured or marinated before poaching
to ensure a flavorful result. Using a method known as reverse searing, steaks are poached
in olive oil or butter until the desired doneness is achieved and then seared on a hot grill or
in a hot skillet at the moment of service.
Recent advances in technology and the desire to reinterpret classical cooking meth-
ods have introduced new tools to the culinary world. Immersion thermocirculators, with
their ability to precisely control the temperature of a liquid, have made their way out of labs
and into kitchens and even some food trucks. Sous vide cooking, a technique requiring
this tool, has become very popular and widespread in the culinary industry. Translating to
“under vacuum,” the French term sous vide is used to describe a cooking method where an
item, vacuum sealed in a plastic bag, is cooked at precise, often very low, temperatures to
achieve a distinct texture and flavor profile. Perfect for mass-producing dishes in advance,
reheating at service, or hot-holding for extended periods, this method is receiving a lot

of attention, especially among companies with a central kitchen catering several mobile
vending locations.
Meat dishes will always be present on the world’s street-food stage. While many of us
will always appreciate a well-prepared classic burger, kebob, or gyro, guests are also look-
ing for fresh and innovative dishes. These dishes, prepared with care, will help to contribute
to the evolution of cuisine and keep food exciting.

CURRYWURST
Currywurst, created in 1949 at a street-food booth in Berlin, is one of the most iconic fast-food
snacks in Germany. It is prepared at street-food stands by pouring seasoned curry ketchup over
a grilled and sliced bratwurst, or by sprinkling plain ketchup with curry powder, and serving it with
soft bread or French fries. This recipe was provided by Chef Chris Dunn, a freelance food writer
in San Antonio, Texas, who has done extensive research on currywurst.
YIELD: 8 PORTIONS
10 oz/284 g minced onions 3 oz/85 g brown sugar

1 fl oz/30 mL vegetable oil 2 fl oz/60 mL cider vinegar
1 oz/28 g curry powder ½ oz/14 g Dijon mustard
1 tbsp/7 g paprika Salt, as needed
14 oz/397 g canned tomatoes Cayenne, as needed
with juice, chopped 8 bratwurst
²⁄³ cup/160 mL ketchup
1. For the sauce, sweat the onions in the vegetable oil over moderate heat until very tender,
5 to 10 minutes. Add the curry powder and the paprika and continue to cook gently until
fragrant, about 30 seconds.
2. Add the tomatoes, ketchup, sugar, vinegar, and mustard. Bring to a boil, and simmer gently
for about 30 minutes.
3. Purée in a blender until very smooth and the consistency of medium to heavy nappé. Adjust
viscosity and season as needed with salt and cayenne.
4. Cook the bratwurst in a skillet, on a griddle, or on a grill until golden brown on all sides, fully
cooked, and heated through, about 5 minutes.
5. Pour the curry sauce on top and sprinkle with more curry powder as desired.

R E D H O M I N Y A N D M E AT S T E W
YIELD: 8 PORTIONS
1 lb/454 g boneless pork shoulder 1 tsp/1 g Mexican oregano

4 oz/113 g sliced onions 1 tsp/1 g dried marjoram
2 garlic cloves, crushed Ground black pepper, as needed
Salt, as needed Garnishes
½ chicken (about 1 lb 8 oz/680 g)
4 oz/113 g very finely shredded green cabbage
4 guajillo chiles, seeds, stems,
1 tbsp/3 g Mexican oregano
and ribs removed
1 tbsp/3 g dried marjoram
2 chiles de árbol, seeds, stems,
and ribs removed 3 oz/85 g thinly sliced white onions
1 oz/28 g lard 3 oz/85 g thinly sliced red radishes
1 lb/454 g cooked hominy 2 limes, quartered
1. Combine the pork, onions, garlic, and water to cover by 1 in/3 cm. Bring to a boil, and then
reduce the heat to simmer gently for 30 minutes, skimming frequently. Adjust seasoning with
salt as needed.
2. Add the chicken and simmer until all the meat is tender, about 45 minutes. Add water as
needed to keep covered by ½ in/1 cm.
3. When done, take the meat from the broth and remove all the fat, bones, and gristle. Pull it
into bite-size pieces and set aside. Strain the broth and set aside.
4. In a dry skillet, toast the chiles until fragrant, and then soak them in water for 15 minutes.
Purée the soaked chiles in a blender until smooth. Add water as necessary to facilitate
blending.
5. In a large rondeau over medium heat, fry the chile purée in the lard for about 3 minutes.
6. Add the meat, broth, hominy, oregano, and marjoram. Simmer for 8 to 10 minutes. Adjust
seasoning with salt and pepper.
7. Serve in bowls and offer all the garnishes separately.
Recipes 55
R E D C O O K E D P O R K B E L LY
Tofu knots are dried sheets of tofu skin shaped into a knot. They are often served as a textural
component in Chinese dishes. As they cook along with the food, they take on all the flavors of
the dish. Dark soy sauce is thicker and significantly darker than regular soy sauce. With added
molasses and a longer aging period, it has a much richer flavor. It is often used to drastically alter
the flavor and color of the dish.
YIELD: 8 PORTIONS
4 oz/113 g dried tofu knots 2 tbsp/30 mL Shaoxing wine or sherry

3 lb/1.36 kg fresh pork belly, skin on, ½ cup/120 mL light soy sauce, not low-sodium
large dice 3 tbsp/45 mL dark soy sauce
2 oz/57 g brown sugar 3 star anise
1 oz/28 g sliced ginger Water, as needed
2 green onions, cut into 1-in/3-cm Steamed rice, as needed
pieces
1. Soak the tofu knots in hot water for 30 minutes.
2. In a stockpot or small rondeau, sweat the pork belly, without oil, over medium heat for
1 minute. Add the brown sugar and continue sweating until aromatic, about 1 minute. Add
the ginger and green onions and cook until aromatic, about 1 minute more.
3. Add the Shaoxing wine, light and dark soy sauces, star anise, and enough water to just
barely submerge the meat. Cover tightly with a lid and simmer over very low heat for about
1 hour.
4. Add the tofu knots and continue to cook for another 30 minutes, until everything is tender.
Add more liquid throughout cooking as necessary.
5. Serve pork belly on top of steamed rice in deep bowls.
CHEF’S NOTE Shaoxing wine is a common rice wine used mostly for cooking in Chinese cuisine. It has a
flavor resembling sherry, which can be used as a substitute.
Recipes 57
BEEF CHEEKS AND TRIPE WITH
S PA N I S H C H O R I Z O
Y I E L D : 8 TA PA S P O RT I O N S
1 lb/454 g beef or calf tripe 2 garlic cloves, minced

Salt, as needed 1 tbsp/7 g Spanish paprika
1 lb/454 g beef cheeks 1 cup/240 mL white wine
8 oz/227 g small-dice Spanish 1 bay leaf
chorizo Coarsely ground black pepper, as needed
2 fl oz/60 mL extra-virgin olive oil 1 tbsp/3 g coarsely chopped parsley
6 oz/170 g minced onions Crusty bread (optional)
1. Wash the tripe in cold water until the water runs clear. In a bowl, rub the tripe with salt and
allow to sit for about 1 hour. Wash again, and cut into 1-in/3-cm dice.
2. Cut the beef cheeks into 1-in/3-cm pieces.
3. In a stockpot or similar pot, submerge the tripe and cheeks with cold water and add salt as
needed. Bring to a boil, and simmer gently until everything is tender, about 2 hours.
4. In a rondeau or similar pot, render the chorizo in the olive oil. Add the onions and cook on
low heat until translucent, 2 to 3 minutes. Add the garlic and paprika and continue to sweat
until fragrant, about 30 seconds. Add the cooked tripe and cheeks and mix well.
5. Add the white wine and bay leaf and reduce until fully evaporated; then add enough of the
tripe and cheeks’ cooking liquid to barely submerge.
6. Simmer gently for about 30 minutes. Adjust seasoning with salt and a generous amount of
black pepper.
7. Add the parsley and serve with crusty bread on the side.
Recipes 59
HAINANESE CHICKEN RICE
YIELD: 8 PORTIONS
2 chickens (about 3 lb/1.36 kg) 2 fl oz/60 mL fat from chicken broth

1 oz/28 g peeled and crushed ginger 1 qt/960 mL long-grain rice
5 garlic cloves, peeled 1½ qt/1.44 L chicken broth from simmering chicken
2 leek stalks, washed and cut in half Salt, as needed
Salt, as needed
Chicken Rice 1 oz/28 g coarsely chopped cilantro

Soy Dipping Sauce (page 107)
5 shallots, minced
Chili Dipping Sauce (page 107)
2 garlic cloves, minced
1. Place the chickens, ginger, garlic, and leeks in a stockpot and add enough well-salted
boiling water to submerge the chicken by 1 in/3 cm. Return the water to a boil, turn the heat
down, and cook the chicken at a temperature not exceeding 185°F/85°C.
2. About 15 minutes into the cooking, turn the chickens. Skim the fat off the broth and retain it
for cooking the rice.
3. Once the chicken is done, remove it, drain liquid from the body cavity, and place in cold
water to cool down. Retain the broth for cooking the rice.
4. For the rice, sweat the shallots and garlic in the chicken fat until fragrant, about 1 minute.
Add the rice and sweat for 1 minute. Add the chicken broth and season with salt.
5. Bring to a boil over high heat, stirring frequently, and lower to a gentle simmer. Stop stirring, cover
tightly, and continue cooking over very low heat or in a 350°F/177°C oven for about 20 minutes.
6. Bone the chicken, and carve it into bite-size pieces. Serve the chicken at room temperature
(see Chef’s Notes for important food-safety information) on the cooked rice with the cilantro,
accompanied by the dipping sauces.
CHEF’S NOTES Never hold chicken for more than 4 hours at room temperature. Ideally, chickens will be
prepared continuously throughout the day to ensure freshness.
Brilliant in its simplicity, this dish, originating from the southern Chinese island of
Hainan, is probably one of the most iconic dishes in Singaporean cuisine. The key to suc-
cess is to cook the chicken ever so gently in well-salted water in order to retain all its juices.
To achieve the strongest possible chicken flavor, keep all of the fat from skimming the broth
and use it to cook the rice.

SPICY KIMCHI STEW WITH PORK
The importance of kimchi, which accompanies nearly every Korean meal, cannot be overesti-
mated. This traditional condiment is made by fermenting vegetables, such as napa cabbage,
radishes, or cucumbers, with chiles, ginger, green onions, garlic, and oftentimes anchovies. Ripe
and fully fermented kimchi is added to give this popular Korean stew a richer flavor.
YIELD: 8 PORTIONS
10 oz/284 g large-dice onions 1 lb 8 oz/680 g cabbage kimchi, cut into

1 fl oz/30 mL vegetable oil bite-size pieces
2 garlic cloves, sliced 1½ qt/1.44 L white chicken or beef stock
1 lb 8 oz/680 g thinly sliced pork 1 lb/454 g large-dice soft tofu

shoulder Salt, as needed
1 fl oz/30 mL gochujang (Korean 2 green onions, sliced
hot pepper paste) 1 jalapeño, thinly sliced
2 tsp/2 g dried ground Korean chile
1. In a rondeau or similar pot over medium heat, sweat the onions in the oil until softened, for
about 5 minutes. Add the garlic and continue to sweat until fragrant, about 30 seconds.
2. Add the pork and cook until the meat turns opaque. Add the gochujang and ground Korean
chile and cook for another 30 seconds.
3. Add the kimchi and just enough white stock to barely submerge. Bring to a boil, and simmer
gently for 20 minutes.
4. Add the tofu, stirring very carefully in order not to break it apart. Continue to simmer very
gently for 10 minutes, until the meat is tender. Adjust seasoning as necessary.
5. To serve, ladle the stew into a deep bowl and garnish with sliced green onions and jalapeño.
Recipes 63
M I X E D V E G E TA B L E S A N D B E E F
WITH RICE (BIBIMBAP)
Bibimbap is an iconic Korean dish that is served decoratively arranged in a bowl. The guest will
mix everything together with a spoon and add the Korean hot pepper paste according to his or
her personal preference.
YIELD: 8 PORTIONS
Beef Marinade 2 lb/907 g beef skirt steak, thinly sliced

2 fl oz/60 mL light soy sauce, not parallel to the grain
low-sodium 8 oz/227 g sliced shiitake mushroom caps
1 tbsp/15 mL mirin 8 oz/227 g julienne daikon
4 green onions, minced 8 oz/227 g julienne carrots
6 garlic cloves, minced 8 eggs
1½ tsp/4 g minced ginger 8 portions steamed medium-grain rice, hot
1 tbsp/9 g sesame seeds, toasted ½ head green leaf lettuce, cut into chiffonade
and crushed 8 oz/227 g julienne European cucumber
1 tsp/5 mL sesame oil 8 fl oz/240 mL gochujang (Korean hot
pepper paste)
1. Combine the soy sauce, mirin, green onions, garlic, ginger, sesame seeds, and sesame oil
to form a marinade.
2. Combine the beef with the marinade and allow to marinate for 1 hour.
3. At service, stir-fry the mushrooms until cooked through, 3 to 4 minutes. Add the daikon and
carrots, and continue cooking until they begin to tenderize, 4 to 5 minutes. Adjust seasoning
and hold warm.
4. Drain the meat from its marinade, and stir-fry until just barely cooked, 2 to 3 minutes.
5. Fry the eggs sunny side up. While they are frying, place each portion of rice in a hot, deep bowl.
Place the stir-fried beef and the vegetables on top of the rice. Place the lettuce and cucumber
julienne beside it in the bowl. Top each portion with a fried egg and serve with the gochujang.
CHEF’S NOTE Korean hot pepper paste (gochujang) is an indispensable Korean condiment that cannot
be substituted with any other pepper paste. Made from ground dried red chile, glutinous
rice, and fermented soybeans, it is used as a tableside condiment, a marinade, or a flavor-
ing in soups and stews.

BEEF CURED WITH LIME AND ONIONS
YIELD: 8 PORTIONS
Marinade 3 lb/1.36 kg beef, shoulder top blade

1 red onion, sliced paper thin or similar cut
against the grain 2 fl oz/60 mL vegetable oil as needed
¾ cup/180 mL lime juice for searing
1 tbsp/10 g Vietnamese 8 oz/227 g bean sprouts

chili-garlic paste 8 oz/227 g roasted peanuts, crushed
2 fl oz/60 mL fish sauce 4 green onions, sliced
5 garlic cloves, minced 1 oz/28 g coarsely chopped cilantro
2 tbsp/25 g sugar 1 head green leaf lettuce
1. Combine the onion, lime juice, chili-garlic paste, fish sauce, garlic, and sugar to form a
marinade.
2. Slice the beef into strips about 2 in/5 cm in girth and sear in a skillet or on a grill until well
browned on all sides, 1 to 2 minutes.
3. After the beef has cooled, slice it paper thin with a sharp knife, combine with the marinade,
and allow to sit for a maximum of 10 to 15 minutes.
4. At service, add the bean sprouts, peanuts, green onions, and cilantro and adjust seasoning
if necessary. Provide lettuce leaves for the guest to prepare beef wraps.
Recipes 67
P O TAT O G N O C C H I W I T H D U C K S T E W
YIELD: 8 PORTIONS
2 lb/907 g russet potatoes Ground black pepper, as needed

4 egg yolks Grated nutmeg, as needed
12 oz/340 g bread flour Duck Leg Stew (page 70)
Salt, as needed
1. For the gnocchi, bake the potatoes in a 400°F/204°C oven until cooked through, 30 to 45
minutes.
2. Cut the potatoes in half lengthwise and force each potato, flesh side down, through a
medium-size wire rack into a hotel pan; the skins will stay behind on the wire rack.
3. Purée the potatoes with a food mill or ricer while still hot. Spread the potatoes on a sheet
pan to cool and dry.
4. Once the potatoes are cool, add the egg yolks, flour, salt, black pepper, and nutmeg. Knead
quickly, adding more flour if necessary to make a soft, smooth dough.
5. Roll the dough into logs of about 2 in/5 cm in diameter. Slice the logs into 2-in/5-cm pieces.
Roll each piece over the tines of a fork or on a gnocchi board to achieve a rippled texture.
6. At service, cook the gnocchi in 1 gallon/3.79 L of well-salted, gently simmering water until
they float at the surface, 3 to 5 minutes.
7. Toss in the Duck Leg Stew before serving.

DUCK LEG STEW
YIELD: 8 PORTIONS
3 duck legs (1½ to 2 lbs/680 2 tbsp/35 g tomato paste

to 907 g) 1½ cups/360 mL red wine
Salt, as needed ¼ cup/60 mL chicken stock
Ground black pepper, as needed 2 rosemary sprigs
2 oz/57 g minced pancetta 3 thyme sprigs
4 oz/113 g small-dice onions 3 bay leaves
1 tbsp/9 g minced garlic 2 oz/57 g butter
4 oz/113 g small-dice celery 3 oz/85 g grated Parmesan cheese
4 oz/113 g small-dice carrots ¼ cup/12 g chopped parsley
4 oz/113 g paysanne-cut leeks
1. Season the duck legs with salt and pepper as needed. On a sheet pan, sear the duck legs
in a very hot oven until well browned on all sides, 10 to 15 minutes. Once the duck legs are
well browned, remove them and reserve.
2. Drain the excess fat from the sheet pan into a rondeau or similar pot and deglaze the sheet
pan with a small amount of water to capture the pan drippings. In the drained duck fat, cook
the pancetta over medium heat until crispy, about 1 minute.
3. Add the onions and sweat over medium heat until tender, 1 to 2 minutes. Add the garlic,
celery, carrots, and leeks and continue to sweat gently until aromatic, about 1 minute more.
Add the tomato paste and cook until the paste turns rusty brown and smells sweet, 1 to 2
minutes.
4. Add the red wine and reduce to au sec, about 15 minutes.
5. Add the duck legs to the pot and add chicken stock to cover by 1 in/3 cm. Add the rosemary,
thyme, and bay leaves. Adjust seasoning. Simmer slowly until the duck legs are tender,
about 1 hour.
6. Once the duck legs are tender, remove from the sauce and set aside to cool. Remove all
herbs from the sauce and, if necessary, reduce to a light nappé.
7. Take the meat off the bone, pull into bite-size pieces, and return it to the sauce.
8. At service, toss the hot gnocchi in the duck ragout. Add the butter and heat through.
9. Add Parmesan cheese and parsley, and adjust seasoning as needed.

MENUDO
YIELD: 8 PORTIONS
2 lb/907 g beef tripe Garnishes

Juice of 2 limes 1 white onion
2 tbsp/20 g salt 2 tbsp/6 g Mexican oregano
1 white onion, peeled and halved ½ cup/120 mL coarsely chopped cilantro
3 garlic cloves, peeled 4 limes, cut in half
4 ancho chiles
2 guajillo chiles
1 tsp/3 g cumin seeds
1. Wash the tripe in cold water until the water runs clear. In a bowl, rub the tripe with the
lime juice and salt and allow to sit for about 1 hour. Wash again, dry the tripe, and cut into
1-in/3-cm dice.
2. Place the tripe in a stockpot, cover with water, bring to a boil, and simmer gently for
10 minutes. Drain the cooking liquid and discard.
3. Return the tripe to the pot, add the onion and garlic, cover with water, and simmer gently
until the tripe is very tender, for up to 3 hours. Adjust seasoning with salt and add water
throughout the cooking as necessary to keep the tripe submerged. Once the tripe is tender,
discard the onion halves and garlic cloves.
4. Stem and seed the ancho and guajillo chiles and gently dry-roast them in a skillet or a comal
until their color begins to change, about 1 minute. Transfer the chiles to a bowl and cover
with some of the tripe’s hot cooking liquid for 10 to 15 minutes.
5. In a blender, purée the chiles with the cumin seeds until very smooth. Add some tripe broth
as needed to facilitate the blending.
6. Add the puréed chiles to the tripe and continue to simmer for another 15 minutes. Adjust
seasoning as needed, and serve with the garnishes on the side.
CHEF’S NOTE Menudo, the aromatic tripe stew from Mexico, is a popular comfort food, traditionally
served at weekend family events. A dish with the same name can also be found in the Phil-
ippines, evidence for the strong Spanish and Mexican influences on that country’s culinary
landscape. In the Philippines, however, menudo is a pork stew with liver, peas, potatoes,
carrots, and, sometimes, garbanzo beans.
Recipes 71
BEEF RENDANG
Often inappropriately referred to as dry curry, rendang is an iconic dish of Southeast Asia. Popular
in Indonesia, Malaysia, and Singapore, it is often made with beef, but it can also be made with
other meats or starchy vegetables. A key to success with this dish is to cook the beef until the
sauce is completely dry and the fat begins to render.
YIELD: 8 PORTIONS
Rempah 3 stalks lemongrass, coarsely chopped

3 guajillo chiles, stems and seeds 3 macadamia nuts
removed 2 fl oz/60 mL vegetable oil
3 kaffir lime leaves
1 tsp/2 g cracked black 3 lb/1.36 kg beef shoulder, cut into
peppercorns 1½-in/4-cm cubes
½ oz/14 g thinly sliced peeled Salt, as needed
galangal
3 cups/720 mL coconut milk
¼ cup/48 mL ground turmeric
Juice of 3 limes
5 garlic cloves
Steamed rice, as needed
5 shallots, sliced
1. Soak the chiles in water for about 10 minutes.
2. In blender, combine the chiles, lime leaves, peppercorns, galangal, turmeric, garlic, shallots,
lemongrass, and macadamia nuts. Purée until smooth. Use water to facilitate blending only
if necessary.
3. In a rondeau or wok, sweat the rempah in 1 fl oz/30 mL oil over moderate heat until the fat
begins to separate from the solids and the rempah is aromatic, 8 to 10 minutes.
4. Season the beef with salt, add to the rempah along with the remaining oil, and continue to
sweat gently over medium heat until the beef is cooked on all sides, about 5 minutes.
5. Add the coconut milk, and cook until the meat is tender and a “dry sauce” is created,
45 to 60 minutes. If the sauce has reduced to almost a paste consistency but the meat is
not tender yet, add more water and continue cooking as needed.
6. Once the beef is tender and the sauce is reduced to a paste, add the lime juice, and continue
to cook for 1 minute more. Adjust seasoning with salt if needed.
7. Serve over steamed rice.
(continued)
Recipes 73
CHEF’S NOTE Rempah is the Malay word for “spice pastes.” Many Malaysian and Indonesian dishes
begin with a rempah. Depending on the dish, a small or large variety of spices and aromatic
vegetables, usually raw, are pounded in a mortar or puréed in a blender. Mostly used for
braised dishes, the rempah is then slowly fried in oil until the fat separates from the solids.
Add water to facilitate the blending of the Transfer the mixture to a wok.
rempah to form a smooth paste.
Cook the paste in the oil over medium heat. The finished paste will be dry in appearance
and oil will begin to release from the mixture.

CURRY CHICKEN
YIELD: 8 PORTIONS
2 whole chickens, cut into 8 or 10 pieces 8 garlic cloves

Salt, as needed 2 tbsp/24 mL ground turmeric
Rempah
4 fl oz/120 mL vegetable oil
2 tbsp/24 mL coriander seeds
1 qt/960 mL coconut milk
1½ tbsp/18 mL cumin seeds
3 stalks lemongrass, cut into 1-in/3-cm pieces,
2 tsp/8 mL fennel seeds
bruised
One 2-in/5-cm cinnamon stick
Roti Prata (page 110) (optional)
8 shallots, coarsely chopped
Steamed rice (optional)
6 Fresno chiles, seeded, or similar chiles
1 tbsp/12 mL coarsely chopped ginger
1. Season the chicken pieces generously with salt and reserve.
2. To prepare the rempah, toast the coriander, cumin, fennel, and cinnamon in a dry skillet over
moderate heat until fragrant, about 1 minute. Grind into a fine powder using a spice mill
or grinder. Combine with the shallots, chiles, ginger, garlic, and turmeric in a blender and
process to a fine paste. Add water as necessary to facilitate blending.
3. In a wok or rondeau, sweat the rempah in the oil over moderate heat until the solids separate
from the fat and the rempah is very fragrant, 10 to 15 minutes. Add the chicken pieces and
continue to cook until they are evenly coated with the spice paste.
4. Add the coconut milk and lemongrass, and bring to a boil. Establish a simmer, and simmer
until tender, 30 to 40 minutes. Adjust seasoning with salt as needed. Serve with Roti Prata
or steamed rice.
Recipes 75
CHICKEN THIGHS WITH GREEN OLIVES
YIELD: 8 PORTIONS
2 lb/907 g bone-in chicken legs 1 tbsp/12 mL sweet paprika

and thighs 1 pinch whole saffron
Salt, as needed 3 cups/720 mL chicken stock
Ground black pepper, as needed 1 lb/454 g green olives, pitted and cracked
1 fl oz/30 mL extra-virgin olive oil ½ cup/120 mL chopped flat-leaf parsley
1 lb/454 g large-dice onions ½ cup/120 mL coarsely chopped cilantro
1 oz/28 g minced garlic ½ fl oz/15 mL lemon juice
1 tsp/4 mL ground ginger Pita Bread (page 111)
1 tsp/4 mL ground cumin
1. Season the chicken with salt and pepper. In a rondeau or similar pot over medium heat, sear
the chicken in the olive oil until well browned, 5 to 8 minutes. Remove the chicken from the
pan and set aside.
2. In the pan drippings, sweat the onions over moderate heat until very tender, about 10 min-
utes. Add the garlic, ginger, cumin, paprika, and saffron. Cook over low heat for 1 minute,
until fragrant.
3. Return the chicken pieces to the pot and add chicken stock to submerge by 1 in/3 cm. Add
the olives and adjust seasoning as needed. Simmer until the chicken is tender, 30 to 45
minutes.
4. Once the chicken is tender, add the parsley and cilantro, and adjust seasoning with the
lemon juice and salt.
5. Serve with Pita Bread on the side.
Recipes 77
GRILLED PORK SKEWERS
YIELD: 8 PORTIONS
Marinade 1 tsp/4 mL achiote paste

1 cup/240 mL extra-virgin olive oil ½ oz/14 g cilantro
4 oz/113 g coarsely cut onions
4 garlic cloves, peeled 3 lb/1.36 kg pork loin, cut into 1-in/3-cm dice
1 chipotle chile in adobo Salt, as needed
1 oz/28 g brown sugar 8 bamboo skewers, 8 in/20 cm
1½ fl oz/45 mL light soy sauce,
not low-sodium
1. Combine the oil, onions, garlic, chipotle, sugar, soy sauce, achiote, and cilantro in a blender
and purée until the mixture forms a smooth marinade.
2. Season the pork with salt. Combine it with the marinade, and allow to marinate for about
1 hour.
3. Thread the pork onto bamboo skewers, and grill until well charred and cooked to an internal
temperature of 145°F/63°C, 4 to 5 minutes.
4. Serve 1 skewer per portion.

CHICKEN KÖFTE KEBOB
YIELD: 8 PORTIONS
Ground Chicken Ground black pepper, as needed

3 lb/1.36 kg skinless, boneless Red pepper flakes, as needed
chicken thighs, diced
4 oz/113 g diced dried bread 8 flat metal skewers, ½-in/1-cm wide
3 garlic cloves, peeled Pomegranate molasses, as needed
2 oz/57 g strained yogurt Tzatziki, or Caçik (page 112)
1 oz/28 g chopped flat-leaf parsley Pita Bread (page 111)
Salt, as needed
1. Combine the chicken with the bread, garlic, yogurt, parsley, salt, pepper, and red pepper
flakes, and grind everything through the medium disk of a meat grinder.
2. Form the ground chicken mixture into thin cylinders and place onto skewers.
3. Grill over moderate heat until browned evenly on all sides and cooked to an internal
temperature of 165°F/74°C, 4 to 5 minutes.
4. During the last minute on the grill, brush with pomegranate molasses and allow to cook until
caramelized.
5. Serve with Tzatziki and Pita Bread (see Chef’s Note).
CHEF’S NOTE It is common practice in much of the Middle East and South Asia to purchase whole pieces
of meat and ask the butcher to grind it together with additional ingredients such as bread,
spices, and flavorful vegetables. This dish can be served on a plate with the sauce and pita
bread on the side, or the köfte can be taken off the skewer after cooking and served inside
the pita pocket with the sauce drizzled on top.
Recipes 79
M A L AY S I A N C H I C K E N S ATAY
YIELD: 8 PORTIONS (24 SKEWERS)
Chicken Marinade Salt, as needed

5 stalks lemongrass, trimmed and 3 oz/85 g sugar
roughly chopped 3 oz/85 g ground roasted peanuts
3 garlic cloves, peeled 1 oz/28 g ground turmeric
1 tbsp sliced galangal 24 bamboo skewers, 8 in/20 cm, as needed
½ cup/120 mL water Peanut Sauce (page 113), as needed
Red Onion Relish (page 113), as needed
3 lb/1.36 kg boneless, skinless
chicken thighs
1. Purée the lemongrass, garlic, galangal, and water in a blender. Set aside ¼ cup/60 mL of the
mixture to use for the Peanut Sauce.
2. Cut the chicken thighs into strips measuring 3 to 4 in/8 to 10 cm, season with salt, and
thoroughly combine with the marinade.
3. Add the sugar, peanuts, and turmeric and combine thoroughly.
4. Thread the chicken onto skewers, and allow to marinate, refrigerated, for 4 to 5 hours. Grill
the satays directly over charcoal until cooked through, 1 to 2 minutes.
5. Serve with the Peanut Sauce and Red Onion Relish on the side.
CHEF’S NOTE Satays are a street-food staple found on almost every corner in Southeast Asia. Varying in
length but only 4 to 5 in/10 to 13 cm wide, a satay grill is a unique gadget. The meat is sus-
pended only a few inches above the hot coals without exposing the skewer to the flames.
This allows the meat to cook at very intense temperatures without burning the wooden
skewers. Additionally, these grills are easy to transport and quite energy efficient, making
them popular in many culinary cultures all over Asia.

JERK CHICKEN SKEWERS
Jerk, a Jamaican specialty, refers to a spicy dry rub or wet marinade as well as the method of
cooking the marinated meat over a direct flame, allowing the surface to char well. Traditionally,
oil barrels cut in half lengthwise, hinged and with holes drilled for ventilation, are used to cook or
“jerk” meat.
YIELD: 8 PORTIONS
Spice Mix ½ tsp/1 g ground cloves

1 tbsp/12 mL ground allspice 1 Scotch Bonnet chile, seeded
5 garlic cloves, peeled 2 tbsp/30 mL dark rum
1 tbsp/12 mL thyme
10 fl oz/300 mL malt vinegar 3 lb/1.36 kg boneless, skinless chicken
1½ oz/43 g minced green onions thighs, cut into large dice
1 tsp/2 g grated nutmeg Salt, as needed
1 tsp/2 g ground cinnamon 8 bamboo skewers, 8 in/20 cm
1. In a blender, purée the allspice, garlic, thyme, vinegar, green onions, nutmeg, cinnamon,
cloves, chile, and rum until smooth, adding water as needed to facilitate the blending.
2. Season the chicken with salt, combine with the spice paste, and allow to marinate for
2 hours.
3. Soak the wooden skewers in water for 30 minutes. Thread the chicken onto the skewers.
4. Wipe off excess marinade and grill the chicken over medium-high to high heat, basting
as needed until well charred and cooked to an internal temperature of 165°F/74°C, 3 to 5
minutes.
Recipes 81
C H I C K E N YA K I T O R I
YIELD: 8 PORTIONS
8 bamboo skewers, 8 in/20 cm 2 oz/57 g sugar

1 lb/454 g chicken livers, cut into ¾-in/2-cm 1 fl oz/30 mL dark soy sauce
pieces 5 fl oz/150 mL light soy sauce, not low-sodium
2 lb/907 g boneless, skinless chicken thighs, Ground sansho pepper, as needed
cut into ¾-in/2-cm pieces
Japanese seven-spice, as needed
8 green onions, cut into ¾-in/2-cm pieces
Yakitori Sauce
12 fl oz/360 mL sake
5 fl oz/150 mL mirin
1. Soak the bamboo skewers.
2. Skewer the chicken livers, chicken thighs, and green onions alternately onto the skewers.
3. For the sauce, combine the sake, mirin, sugar, soy sauces, sansho, and seven-spice and
allow it to simmer until it has reduced by a one-quarter, 5 to 10 minutes.
4. Grill the skewers until they are cooked to an internal temperature of 165°F/74°C, about
5 minutes.
5. During the last minute on the grill, brush the yakitori sauce onto the skewers and allow to
caramelize slightly.
6. Remove from the grill, and sprinkle with sansho pepper and Japanese seven-spice.
CHEF’S NOTES Sansho pepper is the Japanese counterpart to Sichuan pepper. Available in most East
Asian groceries in the United States, sansho is commonly sold ground.
Japanese seven-spice, or shichimi togarashi, is one of the most popular tableside
condiments in Japan, and considering the low level of spiciness in most Japanese dishes,
the heat level of seven-spice is quite surprising. It is made from coarsely ground red pep-
pers, sansho, orange peel, ginger, white and black sesame seeds, and nori seaweed.

SCHASCHLIK
Classically, schaschlik is a grilled meat skewer found all over Central and Western Asia. The word
is derived from shish, the Turkish word for “skewer.” This version, a pork kebob braised in an
aromatic tomato sauce, is an extremely popular street-food snack found at street-food booths
all over Germany.
YIELD: 8 PORTIONS
Sauce 1½ tsp/2 g chopped oregano

8 oz/227 g minced onions Salt, as needed
1 fl oz/30 mL vegetable oil Ground black pepper, as needed
1 tsp/5 mL red pepper flakes 2 lb 8 oz/1.13 kg boneless pork butt
2 tbsp/30 mL sweet paprika 1 onion (about 12 oz/340 g)
1 tbsp/15 mL curry powder 2 red peppers (about 12 oz/340 g)
1 pint/480 mL crushed tomatoes 12 oz/340 g sliced bacon
1 pint/480 mL ketchup 8 bamboo skewers, 8 in/20 cm
1 oz/28 g brown sugar Salt, as needed
1 tbsp/15 mL Worcestershire sauce Ground black pepper, as needed
2 tsp/10 mL Tabasco sauce
1. To make the sauce, sweat the onions in the vegetable oil over very moderate heat in a ron-
deau or similar pan until very tender and slightly caramelized, about 15 minutes. Add the
garlic and sweat until aromatic, about 30 seconds. Add the red pepper flakes, paprika, and
curry powder and cook until fragrant.
2. Add the tomatoes, ketchup, sugar, Worcestershire, Tabasco, oregano, salt, and pepper,
bring to a boil, and simmer very slowly for about 30 minutes.
3. Purée the sauce in a blender until very smooth, and add water as needed to achieve a light
nappé. Adjust seasoning and set aside.
4. For the schaschlik, cut the meat, onion, peppers, and bacon into 1-in/3-cm dice and skewer,
alternating.
5. Season the meat with salt and pepper and sear in a rondeau over high heat until well
browned on all sides, 5 to 10 minutes.
6. Add the sauce, bring to a gentle boil, and simmer very gently for 45 minutes or until the meat is
very tender. Add water as needed to adjust viscosity of the sauce. Adjust seasoning if necessary.
7. Serve covered with a generous amount of sauce.

BEEF SKEWERS WITH GREEN
CHILI SAUCE
YIELD: 8 PORTIONS
8 bamboo skewers, 8 in/20 cm Green Chili Sauce

3 lb/1.36 kg beef sirloin or similar meat, diced 2 tbsp/30 mL minced Thai bird chiles
2 fl oz/60 mL light soy sauce, not low-sodium 1 tbsp/15 mL sliced garlic
1 tbsp/15 mL finely chopped palm sugar Salt, as needed
6 cilantro roots, finely chopped 1 tbsp/15 mL finely chopped palm sugar
2 tbsp/30 mL coriander seeds ½ cup/120 mL coarsely chopped cilantro
1 tbsp/15 mL white peppercorns 1 fl oz/30 mL fish sauce
1 tbsp/15 mL minced galangal Juice of 1 lime
4 stalks lemongrass, minced
1. Soak the bamboo skewers.
2. Cut the beef into ½-in/1-cm dice, mix with the soy sauce and palm sugar, and allow to mari-
nate for about 2 hours.
3. Using a mortar and pestle, pound the cilantro roots, coriander seeds, white peppercorns,
galangal, and lemongrass into a coarse paste.
4. Skewer the meat, rub with the paste, and reserve.
5. For the chili sauce, pound the chiles, garlic, salt, palm sugar, and cilantro in a mortar
and pestle. Add the fish sauce and lime juice, adjust seasoning, and set aside. For larger
amounts, a blender can be used.
6. Grill the beef skewers over very high heat until cooked through, 3 to 4 minutes.
7. Serve each skewer on a plate with the green chili sauce on the side.
Recipes 85
GRILLED LAMB KEBOBS WITH
W A L N U T- H E R B S A U C E
YIELD: 8 PORTIONS
3 lb/1.36 kg lamb shoulder, cut ½ tsp/1 g red pepper flakes

into ¾-in/2-cm dice ½ tsp/1 g ground allspice
Salt, as needed 8 flat metal skewers, ½ in/1 cm wide
Ground black pepper, as needed Pita Bread (page 111)
2 fl oz/60 mL olive oil Walnut-Herb Sauce (page 114)
1½ tsp/4 g crushed garlic
¾ tsp/1.5 g ground cumin
1. Season the lamb with salt and pepper and combine with the oil, garlic, cumin, red pepper
flakes, and allspice. Allow to marinate for 1 hour, and put the meat onto skewers.
2. Grill the kebobs over high heat until the meat is well charred on all sides, 4 to 5 minutes.
3. Serve with the Pita Bread and Walnut-Herb Sauce (see Chef’s Note).
CHEF’S NOTE This is a handheld food that can be served on a plate with the walnut sauce, or the lamb
can be removed from the skewer, served inside a pita pocket, and drizzled with the sauce.
Recipes 87
TURKISH SHISH KEBOB
YIELD: 8 PORTIONS
Marinade Ground black pepper, as needed
1 lb/454 g large-dice yellow onions 2 fl oz/60 mL extra-virgin olive oil, plus

as needed
4 garlic cloves, peeled
8 flat metal skewers, ½ in/1 cm wide
1 lb/454 g cored and halved roma tomatoes
2 lb/907 g lean lamb shoulder
or leg, cut into 1-in/3-cm dice 2 green peppers (about 12 oz/340 g),
quartered, seeded, and deveined
8 oz/227 g raw lamb fat, cut
into 1-in/3-cm dice
Salt, as needed
1. For the marinade, purée the onions and garlic in a blender and drain through a cheesecloth
or coffee filter to catch the juice. Discard the solids.
2. Place the lamb shoulder and lamb fat in a bowl, and season with salt and pepper.
3. Add the onion juice and olive oil to the meat and combine thoroughly. Allow the meat to
marinate for about 2 hours.
4. Skewer the lamb and lamb fat onto the metal skewers, placing a piece of fat after each
3 pieces of meat.
5. Grill the lamb skewers over very high heat until well charred on all sides, 4 to 5 minutes,
brushing frequently with the marinade.
6. Toss the tomatoes and peppers in olive oil and season with salt and pepper. Grill both
vegetables until well charred on all sides, 3 to 4 minutes.
7. Serve with grilled tomatoes and peppers on the side.

CHICKEN TIKKA
Literally meaning “bits or pieces” of chicken, chicken tikka is a very popular dish in Indian and
Pakistani cooking. In many regions, it is cooked in a tandoor, an extremely hot, vertical clay oven.
In the region of Punjab, however, it is commonly cooked over red-hot charcoal.
YIELD: 8 PORTIONS
3 lb/1.36 kg skinless, boneless 1 tsp/2 g ground ginger

chicken thighs, cut into 1-in/3-cm 2 tsp/4 g ground turmeric
dice
2 tsp/4 g ground coriander
Salt, as needed
4 oz/113 g small-dice onions
Ground black pepper, as needed
½ oz/14 g sliced garlic
Juice of 1 lemon
1 cup/240 mL strained yogurt
2 fl oz/60 mL ghee
8 flat metal skewers, ½ in/1 cm wide
1 tbsp/6 g sweet paprika
Chapati Bread (page 115)
1½ tsp/3 g ground Korean chili
Cilantro-Cashew Chutney (page 116)
pepper
2 tsp/4 g ground cumin
1. Season the chicken with salt, pepper, and lemon juice.
2. In a saucepan or similar pan, heat the ghee. Add the paprika, chili pepper, cumin, ginger,
turmeric, and coriander and cook until aromatic, about 1 minute.
3. Add the onions and cook over medium heat until the onions are very tender, about 10 minutes.
Add the garlic and continue to sweat for about 1 minute.
4. Purée the onion-spice mix in a blender, adding small amounts of yogurt as needed to facili-
tate the blending.
5. Combine the spice purée with the diced chicken, mix well, and add the remainder of the
yogurt. Allow to marinate for about 1 hour.
6. Skewer the chicken pieces and grill until cooked through and well charred, 5 to 6 minutes.
7. Serve with Chapati Bread and Cilantro-Cashew Chutney.
CHEF’S NOTES Ghee is a general-purpose cooking fat used in northern Indian and Pakistani cooking. It is
made by simmering whole butter until all its water is evaporated and the milk solids turn
brown. In order to avoid burning, it must be strained immediately.
Garam masala, literally meaning “warming spices,” is a combination of spices origi-
nating in Indian cuisine. Common components are black pepper, cardamom, cinnamon,
clove, and cumin seeds.
Recipes 89
I TA L I A N S A U S A G E D O G
YIELD: 8 PORTIONS
8 Italian sausages (about 3 fl oz/90 mL water

4 oz/113 g each) 1 oz/28 g light brown sugar
3 fl oz/90 mL extra-virgin olive oil Salt, as needed
1 lb/454 g sliced onions Ground black pepper, as needed
1 lb/454 g sliced roasted red 8 hoagie rolls, not too soft
peppers
5 oz/142 g basil pesto
½ cup/120 mL ketchup
4 oz/113 g grated mozzarella cheese
½ tsp/1 g dried oregano
1. In a medium-hot skillet, sear the Italian sausages in the olive oil until well browned on all
sides, 2 to 3 minutes. Remove the sausages from the pan and set aside.
2. In the same skillet, sweat the onions over moderate heat for about 10 minutes, until tender
and slightly caramelized.
3. Add the roasted peppers, ketchup, oregano, water, and sugar. Adjust seasoning with salt
and pepper.
4. Return the sausages to the pan and cover with a lid. Over low heat, cook for about 5 minutes,
until the sausage is cooked through.
5. Spread the hoagie rolls with basil pesto and toast at 350°F/177°C until lightly crispy. Place
the cooked sausage in the hoagie roll and cover with the onion and pepper mix. Sprinkle
with mozzarella cheese and serve.

BRAISED PORK KNUCKLE BUN
YIELD: 8 PORTIONS (24 BUNS)
5 lb 8 oz/2.5 kg fresh pork knuckle, 6½ fl oz/195 mL light soy sauce, not

preferably hind leg, skin on, bone in low-sodium
2 oz/57 g sliced ginger 2 fl oz/60 mL dark soy sauce
5 garlic cloves, sliced 2 tbsp/25 g sugar
3 green onions Salt, as needed
8 whole star anise 24 steamed lotus buns
¼ tsp/0.5 g whole Sichuan 2 oz/57 g coarsely chopped cilantro
peppercorns
1½ fl oz/45 mL Shaoxing wine
or sherry
1. Inspect the pork knuckle for any remaining bristles and remove as necessary. Place the pork
knuckle into an appropriate-size pot and add enough water to cover the pork halfway. Bring
to a boil over high heat, removing any scum as needed.
2. Add the ginger, garlic, green onions, star anise, Sichuan peppercorns, Shaoxing, soy sauces,
and sugar. Adjust seasoning as needed.
3. Cover tightly with a lid and simmer gently until the pork knuckle is tender enough that the
bone comes off easily; this may take 2 to 3 hours. During the cooking, turn the knuckle fre-
quently to ensure even cooking and replace cooking liquid as needed.
4. Once tender, remove the pork knuckle from the liquid, remove the bone, and set aside.
5. Strain the cooking liquid and reduce over medium heat to maple syrup consistency, about
10 minutes; reserve.
6. Chop the meat and skin finely and add enough of the reduced cooking liquid to evenly coat
the meat.
7. At service, stuff each steamed bun with meat and a generous amount of cilantro.
Recipes 91
B R A I S E D P O R K B E L LY W I T H D R I E D
M U S T A R D G R E E N S A N D L I LY B U D S
IN FERMENTED TOFU SAUCE
YIELD: 8 PORTIONS (24 BUNS)
3 lb/1.36 kg pork belly, skin on 4 whole star anise

2 oz/57 g dried mustard greens Salt, as needed
4 oz/113 g dried lily buds ¼ cup/60 mL dark soy sauce
7 oz/198 g red fermented tofu, puréed ½ cup/120 mL soy sauce
½ oz/14 g sliced ginger 1½ oz/43 g brown sugar
1 green onion 24 steamed lotus buns
1. Inspect the pork belly for any remaining bristles and remove as necessary.
2. Soak the mustard greens and lily buds separately in water overnight.
3. Meanwhile, place the pork belly into an appropriate-size rondeau or similar pan and add the
ginger, green onion, star anise, soy sauces, tofu, and sugar. Add enough water to submerge
the pork belly by two thirds. Bring to a boil, cover with a lid, and simmer gently for 1 hour.
4. Place the pot in an ice bath or blast chiller, and allow the pork belly to cool in the cooking
liquid. Once the pork belly is cool, cut into slices about ¼ in/6 mm thick and 3 in/8 cm wide.
5. Remove any tough parts of the soaked lily buds and mustard greens and cut into bite-size
pieces. Combine the lily buds and mustard greens and place in an ovenproof dish. Place the
pork belly on top and pour the cooking liquid over it. Cover tightly with aluminum foil and
bake at 350°F/177°C until the pork belly is tender, 1 to 2 hours. Adjust seasoning with salt
as needed.
6. At service, place about 2 oz/57 g of the pork belly inside each steamed bun and top with lily
buds and mustard greens. Serve immediately.
CHEF’S NOTES Red fermented tofu is a preserved tofu inoculated with special yeast cultures to achieve a
flavor resembling washed rind cheese.
Dried lily buds are the unopened flowers of day lilies. With a slightly crunchy and at
the same time chewy texture and an earthy flavor, they are often featured in dishes like mu
xu pork and hot and sour soup.
Known as mei cai, dried mustard greens are a common side dish in southeastern
China. They are leafy greens that are steeped in a mixture of salt, sugar, and soy sauce for
a few hours and then allowed to air-dry.
Steamed lotus buns are buns with a folded shape that resembles Parker House rolls.
Recipes 93
J A M A I C A N B E E F PAT T I E S
YIELD: 8 PORTIONS
1 lb 12 oz/794 g all-purpose flour 2 lb/907 g 85% lean ground beef

1½ tsp/3 g ground turmeric 8 oz/227 g diced tomatoes
½ oz/14 g salt 1 tbsp/6 g minced thyme
1½ tsp/6 g baking powder 1 tbsp/6 g ground cumin
12 oz/340 g butter, softened 1½ tsp/3 g ground allspice
4 garlic cloves, minced Ground black pepper, as needed
½ tsp/2 g minced seeded Scotch 12 fl oz/340 mL chicken stock
Bonnet chile 1 oz/28 g coarsely cut cilantro
1½ fl oz/45 mL olive oil 3 eggs, beaten
1. Combine the flour, turmeric, salt, and baking powder. Add the butter and mix well. Add
enough cold water to form a soft dough, 8 to 10 fl oz/240 to 300 mL. Wrap the dough in
plastic and refrigerate for 1 hour.
2. In a skillet, sweat the onions, garlic, and chile in the olive oil until they are tender, about 2 minutes.
3. Add the beef, tomatoes, thyme, cumin, allspice, salt, and pepper. Cook over high heat until
the beef is fully cooked, 2 to 3 minutes.
4. Add the stock and continue to cook until all liquid has evaporated, 5 to 10 minutes. Add the
cilantro and allow to cool. Once cool, adjust seasoning as needed.
5. Roll the dough ¼ in/6 mm thick and cut into 8-in/20-cm circles. Place 2 tablespoons of the
beef stuffing onto each dough circle. Brush the edges of the dough with beaten eggs. Fold
the dough over and crimp the edge with a fork. Brush the top of the patties with beaten eggs.
6. Bake the patties in a 400°F/204°C oven until they are golden brown, 15 to 20 minutes. Serve
each patty immediately, on a plate or wrapped in sandwich paper.

H A M A N D C H E E S E S TA C K E D
QUESADILLAS
YIELD: 8 PORTIONS
16 flour tortillas, 8 in/20 cm 1 lb/454 g cooked or baked ham, sliced

1 lb 8 oz/680 g queso Chihuahua Raw Tomatillo and Avocado Salsa (page 118)
or similar cheese
1. Place 8 tortillas on a flat surface. Using half of the cheese, make a thin layer on top of each
tortilla.
2. Cover with a layer of the ham, making sure to completely cover the cheese.
3. Top with an even layer of the remaining cheese.
4. Cover each one with the remaining tortillas.
5. Cook the quesadillas on a griddle over medium heat, pressing down gently as they cook until
the tortillas are crispy with some brown spots and the filling is warm with melted cheese,
3 to 4 minutes.
6. Serve warm with Raw Tomatillo and Avocado Salsa.
Recipes 95
REUBEN SANDWICH
Popular on the streets of New York City, the Reuben sandwich has become a staple on
street-vendor menus as well as in many diner-style restaurants.
YIELD: 8 PORTIONS
3 lb/1.36 kg raw corned beef 16 slices Swiss cheese

brisket Sauerkraut for Reuben Sandwich (page 117)
16 slices rye bread 4 oz/113 g clarified butter
Russian Dressing (page 117)
1. Cook the corned beef until fork-tender, about 3 hours. Split off the deckle, trim all excess fat,
and submerge in ice water to cool without drying out.
2. Once cool, thinly slice the corned beef on a deli slicer.
3. To assemble the sandwiches, lay out all slices of the rye bread and spread the Russian
Dressing on top. Place a slice of cheese onto 8 of the bread slices, then place 1 or 2 slices
of corned beef onto the cheese to cover. Place 2 tbsp/30 mL of the sauerkraut onto the
corned beef and spread evenly. Place 1 or 2 more slices of corned beef onto the sauerkraut
to cover, and top with another slice of cheese. Top with the remaining 8 slices of bread and
press down slightly.
4. Cook the sandwiches over moderate heat on a buttered griddle until well browned and
crispy on both sides and heated through, 5 to 8 minutes.
CHEF’S NOTE The key to success for a good Reuben is to keep the sauerkraut in the center of the
sandwich, as it otherwise causes the bread to become soggy. Additionally, the sauerkraut
needs to be well cooked to provide a pleasant mouthfeel. It is important to maintain a ratio
of equal parts corned beef to sauerkraut; it is the combination of both that makes this
sandwich so special. The bread should be a sturdy, slightly stale rye bread, ideally from the
day before; it provides a more stable shell.
Recipes 97
GYROS
Contrary to popular belief, gyros were originally made with pork. Versions with lamb or beef are
made, but they are not very popular in Greece. Other cultures have comparable dishes. Known
as döner kebab in Turkey or shawarma in the Middle East, these versions commonly use beef
or lamb as prescribed by the common religion. The famous Mexican tacos al pastor is a similar
preparation inspired by Lebanese immigrants in Mexico.
YIELD: 8 PORTIONS
3 lb/1.36 kg boneless pork butt 1 tbsp/9 g minced garlic

¾ oz/21 g salt Tzatziki, or Caçik (page 112)
1 fl oz/30 mL white wine vinegar ½ sweet onion, thinly sliced
1½ tbsp/9 g sweet paprika 2 tomatoes, diced
1½ tsp/3 g ground black pepper Pita Bread (page 111)
1½ tsp/3 g minced oregano
1. Slice the meat into thin equal-size steaks and pound them to a ¼-in/6-mm thickness. Com-
bine the meat with the salt, vinegar, paprika, pepper, oregano, and garlic and mix well. Allow
to marinate under refrigeration for 2 hours.
2. Stack the sliced meat evenly on the skewer of an upright rotisserie, avoiding any gaps. Fold
the slices of meat as necessary to prevent pieces hanging over. Creating a tubular shape will
help ensure even cooking.
3. Cook the meat at about 375°F/191°C until well browned on the outside, 30 to 40 minutes.
4. With a long slicer or an electric knife, carve thin slivers of the meat.
5. Place Tzatziki, onion slices, and tomatoes onto each whole Pita Bread and top with meat.
Fold the pita in half and serve.
CHEF’S NOTE The amount of this recipe is designed for a small, home-style, upright rotisserie. For a
commercial-size upright rotisserie, the amount needs to be increased according to the
manufacturer’s instructions. Should you not have an upright rotisserie, the meat can also
be grilled after slicing and marinating to achieve a comparable result.

C H I C K E N F L A U TA S
YIELD: 8 PORTIONS
2 garlic cloves, peeled Salt, as needed

1 lb/454 g quartered roma tomatoes 16 corn tortillas
12 oz/340 g coarsely chopped ½ cup/120 mL Mexican Cream (page 119)
white onions 1 cup/240 mL finely shredded romaine lettuce
Vegetable oil, as needed Raw Tomatillo and Avocado Salsa (page 118)
1 lb/454 g poached and shredded ¼ cup/60 mL finely crumbled queso fresco
chicken breast
1. In a blender, purée the garlic, tomatoes, and onions.
2. In a skillet, cook the tomato mixture in 1 tbsp/15 mL oil for about 10 minutes over moderate
heat, until it begins to get thick.
3. Combine with the shredded chicken, adjust seasoning with salt, and set aside to cool.
4. To soften the corn tortillas, dip them in oil at about 110°F/43°C.
5. On a kitchen towel, fill the softened tortillas with the chicken-tomato mixture, roll them, and
secure them with a toothpick.
6. Pan fry the flautas at about 350°F/177°C until they are crispy on all sides, 2 to 3 minutes.
Drain on a wire rack and gently blot with paper towels.
7. Arrange flautas on a plate, drizzle with the Mexican Cream, and top with lettuce, salsa, and
crumbled queso fresco.
CHEF’S NOTE Flautas, also known as taquitos, can be found in many food stands all over the southwestern
United States as well as in many quick-service restaurants. Flautas can be stuffed with a
variety of ingredients, including beef, chicken, pork, potatoes, or other vegetables.
Recipes 99
C U R R Y G O AT W I T H G R E E N
PA PAYA S L A W
YIELD: 8 PORTIONS
5 lb 8 oz/2.25 kg whole goat shoulder 1 lb/454 g medium-dice seeded plum

Salt, as needed tomatoes
Ground black pepper, as needed 5 green onions, sliced ½ in/1 cm thick
2 oz/60 mL vegetable oil 1 fl oz/30 mL lime juice
2 tbsp/12 g toasted curry powder Garnish
2 qt/1.92 L brown veal stock 3 green onions, thinly sliced

1 sprig thyme Green Papaya Slaw (page 118)
1 Scotch Bonnet chile, seeded Caribbean Roti Bread (page 102)
and minced
1. Season the goat shoulder with salt and pepper. In a rondeau over high heat, sear the goat in
the hot vegetable oil, browning on all sides, 5 to 10 minutes.
2. Remove the goat shoulder and sweat the curry powder in the pan drippings. Add the
brown veal stock, thyme, and chile. Return the goat shoulder to the pot and bring to a boil.
Cover tightly with a lid and simmer very slowly until the goat shoulder is very tender, about
1 to 2 hours, adding liquid as needed to cook the goat evenly.
3. Once tender, remove the goat shoulder and pull the meat into bite-size pieces.
4. Strain the braising liquid, and cook over medium-high heat until it has reduced by half, about
15 minutes.
5. Once the liquid is reduced, add the shredded goat shoulder and simmer for 10 minutes.
Adjust seasoning as needed.
6. At service, add the tomatoes, green onions, and lime juice. Bring to a simmer one more time,
and adjust seasoning as needed.
7. Serve with the Green Papaya Slaw in a piece of Roti Bread.
Recipes 101
CARIBBEAN ROTI BREAD
W I T H G U YA N E S E F I L L I N G
YIELD: ABOUT 8 PORTIONS
Guyanese Filling Roti Bread
4 oz/113 g yellow split peas 12 oz/340 g all-purpose flour

1 tbsp/6 g ground cumin 1 tbsp/10 g salt
2 garlic cloves, minced 1 tbsp/12 g baking powder
Salt, as needed 3 oz/85 g lard or butter
Ground black pepper, as needed ¾ cup/180 mL water
Vegetable oil, as needed, for cooking
1. For the Guyanese filling, cook the yellow split peas in gently simmering water until they are
halfway cooked and begin to appear crumbly. Drain and allow to cool.
2. Combine the cooked peas with the cumin and garlic in a food processor and process until
slightly crumbly. Taste and adjust seasoning.
3. For the roti, combine the flour, salt, and baking powder with 2 oz/57 g of the lard and mix to
a mealy texture.
4. Add the water and knead until a smooth dough is achieved; add more flour as needed. Portion
into 8 equal-size balls and allow them to rest for about 30 minutes, covered with plastic wrap.
5. On a lightly floured work surface, roll the dough balls into 1⁄8-in/3-mm disks and spread with
1 tsp of the remaining lard and some Guyanese filling.
6. Roll the dough disks like a jelly roll. Take one end of the “jelly roll” and roll it to resemble a
snail shell; allow the dough to rest for 10 minutes.
7. Flatten the dough and roll into ¼-in/6-mm circles. Cook the roti on an oiled hot griddle or in
an oiled cast-iron skillet over medium-high heat until well browned and crispy on both sides,
2 to 3 minutes.
CHEF’S NOTE For this flatbread, also known as dalpuri roti, it is absolutely crucial to cook the yellow split
peas only halfway before they are ground with the spices, to produce a crumbly mixture.
Fully cooked peas would be mushy and sticky and would not provide the desired textural
contrast. The idea of serving undercooked legumes may seem somewhat peculiar. They
are fully done, however, once the bread is cooked on the griddle.

CORN DOG
YIELD: 8 PORTIONS
Batter
9 oz/255 g self-rising cornmeal 8 straight frankfurters

1 egg 8 bamboo skewers, 8 in/20 cm
8 fl oz/240 mL buttermilk All-purpose flour, as needed
1 tsp/4 mL salt Vegetable oil, for frying
2 oz/57 g grated aged Cheddar cheese Tomato Ketchup (page 114)
1. For the batter, combine the cornmeal, egg, buttermilk, salt, and cheese and mix until smooth.
2. Skewer the frankfurters, allowing at least 4 in/10 cm of the skewer to protrude.
3. Dip the frankfurter into the flour and shake off all excess.
4. Dip the frankfurter into the corn batter and deep-fry in oil at 350°F/177°C until well browned,
2 to 3 minutes.
5. Serve immediately with the ketchup.
Recipes 103
SERRANO HAM AND MANCHEGO
CROQUETTES
Y I E L D : 8 TA PA S - S I Z E P O RT I O N S

2 oz/57 g all-purpose flour, plus Ground black pepper, as needed
as needed 2 eggs, beaten
2 cups/480 mL hot milk Bread crumbs, as needed
3 oz/85 g finely cut Serrano ham Olive oil, as needed, for frying
2 oz/57 g grated manchego cheese
1. In a saucepan, combine the olive oil and flour, and cook over medium-low heat to make a
blond roux, 5 to 8 minutes.
2. Add the milk and bring to a boil, stirring constantly. Simmer gently for 10 minutes.
3. Add the ham and cheese and adjust seasoning as needed.
4. Spread the ham mixture approximately ½ in/1 cm thick onto an oiled sheet pan. Cover with
plastic wrap and refrigerate for at least 4 hours.
5. Cut the mixture into the desired shapes. Dredge each piece in flour, shaking off any excess.
Dip each piece in the beaten eggs, and dredge in bread crumbs until evenly coated. Refrig-
erate until service.
6. Deep-fry each piece in 350°F/177°C olive oil until golden brown, 3 to 4 minutes. Serve
immediately.

VIETNAMESE CRISPY SPRING ROLLS
YIELD: 8 PORTIONS (16 SMALL SPRING ROLLS)
Filling ½ tsp/1 g ground white pepper
1 oz/28 g bean thread noodles 8 oz/227 g lump crabmeat
1 oz/28 g dried wood ear mushrooms, soaked 8 oz/227 g ground pork

overnight, cut into fine chiffonade
1 carrot, peeled, finely grated 16 thin rice papers, 8 in/20 cm in diameter
2 oz/57 g very finely minced shallots Vegetable oil, for frying
3 green onions, thinly sliced Accompaniments
1 egg
Vietnamese Dipping Sauce (page 178)
1 fl oz/30 mL Vietnamese fish sauce
1 head iceberg lettuce, leaves separated
2 tsp/10 g sugar
1. Soak the bean thread noodles in about 2 cups of boiling water until they are tender.
2. Combine the mushrooms, carrot, shallots, green onions, egg, fish sauce, garlic, sugar, white
pepper, crabmeat, and pork with the noodles in a mixing bowl. Cook a test batch and adjust
seasoning as needed.
3. Soak each sheet of rice paper individually in water, and place on a damp towel on the work
surface. Place about 2 tbsp/30 mL of filling on the lower area of the wrapper. Using your
fingers, mold the filling into a cylinder 2 in/5 cm long and ½ in/1 cm wide. Fold the two sides
of the wrapper in and roll to enclose as tightly as possible. Complete all other rolls.
4. Deep-fry the spring rolls at 350°F/177°C until crispy, 3 to 4 minutes.
5. Serve immediately with Vietnamese Dipping Sauce. Provide the lettuce leaves at service so
that the guests can wrap the spring roll in lettuce after they dip it into the sauce.
CHEF’S NOTE Vietnamese spring rolls, not to be confused with salad rolls or summer rolls, differ from
Chinese spring rolls in that they are wrapped in rice paper and the filling is made from
ground raw meat and seafood, which cooks as the spring roll is deep-fried. Additionally,
Vietnamese spring rolls are wrapped in lettuce by the diner before eating, a testament to
the importance of layering flavors and textures in Vietnamese cooking. It is crucial to use
the thin rice paper for these spring rolls. Should it not be available, please use lumpiah
wrappers or something similar. The rolling technique is the same, but the roll needs to be
sealed with a water-and-flour slurry.
Recipes 105
CHINESE CRISPY SPRING ROLLS
YIELD: 8 PORTIONS (16 SPRING ROLLS)
Filling 1 tbsp/15 mL sesame oil
1½ tsp/4 g minced ginger Salt, as needed
4 green onions, finely minced Ground white pepper, as needed
1 fl oz/30 mL vegetable oil Cornstarch slurry, as needed
8 oz/227 g raw pork butt, finely shredded 8 oz/227 g bean sprouts
1 oz/28 g wood ear mushrooms

4 oz/113 g shiitake mushrooms, stems 16 spring roll sheets
removed, sliced 1 cup/120 g all-purpose flour
1 lb/454 g shredded Chinese cabbage 1 cup/240 mL water
1 fl oz/30 mL light soy sauce, not Vegetable oil, for deep-frying
low-sodium Soy Dipping Sauce (page 107)
1. For the filling, sweat the ginger and finely minced green onions in the vegetable oil in a wok
over high heat until aromatic, about 10 seconds.
2. Add the pork and stir-fry until it is opaque, about 30 seconds.
3. Add the mushrooms and cabbage and stir-fry until all the vegetables are tender but still have
a slight bite, 1 to 2 minutes.
4. Add the soy sauce and sesame oil and adjust seasoning with salt and white pepper. Con-
tinue to cook until almost all the liquid has evaporated. Adjust viscosity with the cornstarch
slurry; the mixture should be slightly cohesive.
5. Add the bean sprouts and toss to combine. Remove from the heat and allow the mixture to cool.
6. To roll the spring rolls, place a spring roll wrapper in front of you on a dry work surface. Com-
bine the flour with the water into a paste and spread along the sides of the wrapper as a glue
before rolling. Place the filling onto the lower half of the wrapper and mold it into a cylinder
3 in/8 cm long and 1 in/3 cm wide. Fold the two sides of the wrapper in and roll to enclose
as tightly as possible. Complete all the other rolls.
7. Deep-fry in 350°F/177°C oil until golden brown, 3 to 4 minutes. Remove from the oil and
place on a wire rack to drain.
8. Serve with the Soy Dipping Sauce on the side.

CHILI DIPPING SAUCE
YIELD: 1½ CUPS/360 ML
2 oz/57 g fresh Fresno or similar 1 fl oz/30 mL lime juice

chiles 1 tsp/5 mL rice vinegar
1 oz/28 g shallots 2 tsp/10 g sugar
1 oz/28 g garlic 1 tsp/3 g salt
1 oz/28 g ginger
½ cup/120 mL chicken stock
Purée the chiles, shallots, garlic, ginger, stock, lime juice, vinegar, sugar, and salt together in a
blender until they form a smooth sauce.
SOY DIPPING SAUCE
1½ cups/360 mL light soy sauce, 2 green onions, finely chopped

not low-sodium 1 tbsp/15 mL dark rice vinegar
½ oz/14 g finely minced ginger 1 tsp/5 mL sesame oil
Combine the soy sauce, ginger, green onions, vinegar, and sesame oil, and adjust seasoning as
needed.
Recipes 107
ORANGE-GLAZED CHICKEN WINGS
YIELD: 8 PORTIONS
4 lb/1.81 kg trimmed chicken wings 2 tbsp/15 g sliced ginger

1 fl oz/30 mL vegetable oil 2 tbsp/28 g sugar
1 fl oz/30 mL Shaoxing wine Zest and juice of 1 orange
or sherry 1 tbsp/15 mL dark soy sauce
Salt, as needed 1 tbsp/15 mL light soy sauce, not low-sodium
2 garlic cloves, crushed 1 tbsp/15 mL Vietnamese chili paste
1 green onion, minced ½ cup/120 mL water
1. Wash the chicken wings and cut any excess skin and tendons away. Dry the chicken wings.
2. In a rondeau over medium-high heat, sauté the chicken wings in the vegetable oil until lightly
brown, 2 to 3 minutes.
3. Add the wine and continue to cook for 30 seconds. Season with salt and continue to cook
over moderate heat, stirring frequently, until the chicken is almost cooked through, 10 to
15 minutes.
4. Add the garlic, green onion, ginger, sugar, orange zest, orange juice, soy sauces, chili paste,
and water, bring to a boil, cover with a lid, and cook over moderate heat until the chicken
wings are tender.
5. Once the chicken wings are tender, increase the heat, remove the lid, and let the sauce
reduce to a glaze coating the chicken wings. Serve hot.

R O T I P R ATA ( F L A K Y B R E A D )
Known as roti canai in Malaysia, this flatbread has evolved from Indian and Pakistani cuisines.
As a street-food snack, this flatbread is especially popular in Singapore for breakfast. It is often
served with curry gravy or a bowl of spiced lentils.
YIELD: 16 ROTI
2 lb/907 g all-purpose flour 3½ fl oz/105 mL vegetable oil, ghee,

1 oz/28 g sugar or shortening, plus as needed
2 tsp/6 g salt 1 pint/480 mL water
2 eggs, beaten 1 fl oz/30 mL unsweetened condensed milk
1. In a bowl, combine the flour, sugar, and salt. Add the eggs, oil, water, and condensed milk.
Combine well and knead into a soft dough. Return the dough to the mixing bowl, cover with
plastic, and allow to rest for about 30 minutes.
2. Divide the dough into 16 small balls. Coat each dough ball in oil, cover, and set aside to rest
for a minimum of 2 hours.
3. With oiled hands, flatten the dough balls into rounds thicker in the center than on the
perimeter. Stretch the dough as far as possible. (Experts fling the dough like a fishing net to
achieve ultra-thin rounds.)
4. Once the dough is stretched, fold the edges inward until you have a round shape 6 in/15 cm
in diameter.
5. Fry each piece of roti individually on a hot griddle until golden brown and crispy, 1 to
2 minutes per side, adding more oil as necessary.
CHEF’S NOTE In colder climates or very air-conditioned kitchens, it is advisable to use oil for the dough, as
ghee or shortening harden at cooler temperatures and make the dough difficult to work with.

P I TA B R E A D
YIELD: ABOUT 20 PIECES
22 fl oz/660 mL warm water 1 lb/454 g whole wheat flour, not stone

(70 to 80°F/21 to 27°C) ground
2½ tsp/10 g active dry yeast ¾ oz/21 g salt
1 lb/454 g bread flour
1. Combine the warm water and yeast to rehydrate.
2. Add the flours and pour the salt on top.
3. Knead the dough until it is quite elastic, 3 to 4 minutes. Place in a large container, cover
with plastic wrap, and allow the dough to double in size, 30 to 90 minutes depending on the
humidity and temperature of the room.
4. After the dough has doubled, fold the dough down and allow to double again.
5. Scale the dough into 2-oz/57-g pieces, shape into dinner rolls, and allow to rest for
20 minutes.
6. Roll the dough into thin disks and bake immediately at 450°F/232°C directly on the hearth
or on a preheated sheet pan in the oven.
7. Allow the pita to fully puff up and brown just slightly before removing from the oven. Place
the pita under a very lightly damp cloth to prevent drying out.
CHEF’S NOTE Many culinary cultures have comparable flatbreads with different kinds of wheat flours. In
order to achieve the pocket in pita bread, the right technique is crucial. It is important that,
after portioning the dough, it is shaped into a dinner roll, in order to distribute the gluten
proteins evenly. After a brief resting, the dough needs to be baked immediately after it has
been rolled. Ideally, pita bread is baked directly on the very hot hearth, a pizza stone or, if
neither is available, on a preheated sheet pan.
Recipes 111
T Z AT Z I K I , O R C A Ç I K
YIELD: 8 PORTIONS
3 English cucumbers, peeled, seeded, 1 fl oz/30 mL extra-virgin olive oil

shredded on a box grater 3 cups/720 mL strained Greek yogurt
Salt, as needed 2 tbsp/6 g mint, cut into chiffonade
2 garlic cloves, mashed to a paste
1 tbsp/15 mL white wine vinegar
1. Place the cucumbers in a colander, sprinkle with salt, and allow to sit for about 15 minutes
to drain any excess water.
2. Combine the cucumbers with the garlic, vinegar, oil, yogurt, and mint, and adjust the sea-
soning to taste.
CHEF’S NOTE This Eastern Mediterranean yogurt and cucumber dip, known as tzatziki in Greece and
caçik in Turkey, is found accompanying many dishes in cuisines all over the region. It is
important to use a firm, Greek-style yogurt for this dish; a Bulgarian or similar yogurt has
too much liquid and will result in a very thin dip.

P E A N U T S A U C E F O R S ATAY S
YIELD: 1 PINT/480 ML
¼ cup/60 mL reserved marinade 1 tsp/2 g very small dried shrimp, soaked in

from Malaysian Chicken Satay hot water for 10 minutes
(page 80) 1½ tsp/4 paprika
¼ cup/60 mL vegetable oil 1 pint/480 mL chicken stock
4 garlic cloves, peeled 3 oz/85 g finely ground roasted peanuts
2 shallots 2 oz/57 g sugar
1 guajillo chile, seeded and soaked Salt, as needed
1. Combine the reserved marinade and oil in a blender. Add the garlic, shallots, chile, dried
shrimp, and paprika, and purée until smooth.
2. Heat a saucepan over medium heat. Add the puréed ingredients and cook until fragrant and
the oil separates from the mixture, 5 to 8 minutes.
3. Add the stock and the ground peanuts, bring to a boil, and simmer gently for about 1 hour.
Add water as necessary to adjust viscosity.
4. The finished sauce should be at a heavy nappé. As the sauce cooks, oil will rise to the sur-
face. Mix in to re-emulsify. Once the sauce has cooked, adjust seasoning with sugar and salt.
RED ONION RELISH
YIELD: 8 PORTIONS
3½ oz/99 g sugar 1 lb 8 oz/680 g English cucumbers, seeded,

4 fl oz/120 mL rice or palm vinegar sliced ¼ in/6 mm thick
Salt, as needed 1 lb/454 g minced red onions
1. In a saucepan, combine the sugar, vinegar, and salt. Simmer briefly to dissolve all ingredients.
2. Allow to cool, and combine with the cucumbers and red onions. Allow to marinate for about
30 minutes before serving.
Recipes 113
T O M AT O K E T C H U P
YIELD: 2 QT/1.92 L
3½ oz/99 g sugar 2 roasted red peppers (about 10 oz/284 g),

1 fl oz/30 mL water peeled, minced
3½ oz/99 g minced onions 1 cup/240 mL red wine vinegar
1 tbsp/9 g minced garlic ½ cup/120 mL balsamic vinegar
6 lb/2.72 kg canned tomatoes, 1 tbsp/10 g salt, plus as needed

seeded 1 tsp/2 g cayenne
1. In a saucepan, combine the sugar and the water and cook slowly, without stirring, until the
sugar slightly caramelizes.
2. Add the onions, garlic, tomatoes, and roasted red peppers and allow to simmer slowly for
about 15 minutes.
3. Add both vinegars and continue to simmer until the mixture has thickened. Adjust seasoning
with salt and cayenne.
4. In a blender, purée the mixture until very smooth, and strain as needed.
W A L N U T- H E R B S A U C E
YIELD: 8 PORTIONS
2 lemons, cut into segments, pith 3 oz/85 g walnuts, toasted

and membrane removed 1 oz/28 g mint
1 pinch cayenne 1½ tsp/4 g minced garlic
2 fl oz/60 mL olive oil Salt, as needed
2 fl oz/60 mL water Ground black pepper, as needed
1 oz/28 g chopped flat-leaf parsley
Combine the lemon segments, cayenne, oil, water, parsley, walnuts, mint, and garlic in a food
processor and process to a coarse paste. Adjust seasoning as needed.

C H A PAT I B R E A D
YIELD: 8 PORTIONS
1 lb/454 g atta flour (Indian whole 9 fl oz/270 mL lukewarm water

wheat flour) Ghee or oil, as needed, for cooking
¹∕ 3 oz/10 g salt
1 fl oz/30 mL ghee or vegetable
oil (optional)
1. Combine the flour, salt, ghee, and water in a mixing bowl and knead into a smooth and pli-
able dough. Cover the dough with plastic wrap and allow to rest for 1 hour.
2. Shape the dough into sixteen 1½-oz/43-g dough balls. Allow to rest for another 15 minutes,
and roll into a thin circle on a very lightly floured surface.
3. Cook the chapatis on a lightly greased griddle or skillet over medium-high heat until lightly
browned on both sides, about 1 minute on each side. Alternatively, the bread can also be
cooked on a grill, if a lower-fat version is preferred.
4. Serve immediately, or allow to cool on a wire rack before serving.
CHEF’S NOTE Atta flour is a popular whole wheat flour in India that provides a unique texture and flavor
to a wide variety of flatbreads in the region’s cuisine. In the milling process of this flour, the
bran and endosperm of durum wheat are ground separately and later recombined, result-
ing in a very fine consistency. If atta flour is not available, equal parts of whole wheat flour
and bread flour can be used as a substitute. Avoid stone-ground whole wheat flour, as it
is too coarsely textured. Deep-frying the dough at about 375°F/191°C until puffy will result
in a very popular bread known as poori. In order to achieve a perfectly puffed bread, the
dough needs to be fried immediately after it has been rolled and hot oil needs to be con-
stantly poured over the bread as it fries. Once done, allow the bread to drain on a wire rack.
Recipes 115
CILANTRO-CASHEW CHUTNEY
YIELD: 3 CUPS/720 ML
1 bunch cilantro, thoroughly dried ½ cup/120 mL plain Bulgarian yogurt

1 jalapeño, stem and seeds 4 oz/113 g unsalted cashews
removed Salt, as needed
1 fl oz/30 mL lemon juice Ground black pepper, as needed
½ tsp/1 g ground cumin
1. Combine the cilantro, jalapeño, lemon juice, cumin, and yogurt in a blender and purée to a
fine paste.
2. Add the cashews and puree until smooth.
3. Add more yogurt or nuts to adjust consistency; the chutney should have the consistency of
a strained yogurt or thick sour cream. Adjust seasonings and serve.
CHEF’S NOTE Chutneys are often mistakenly defined as resembling a jam or preserve. Served as table-
side condiments in South Asia, chutneys are much more diverse than that. Commonly,
they are based on one or more vegetables and a spice mix. Prepared raw, cooked, or fer-
mented, chutneys vary tremendously. They can be dry or wet, smooth or coarse, spicy or
mild. The main purpose of all chutneys is to complement the very aromatic main dish and
to provide a well-rounded dining experience.

RUSSIAN DRESSING
1½ cups/360 mL mayonnaise Tabasco sauce, as needed

½ cup/120 mL ketchup Salt, as needed
1 oz/28 g finely minced sweet Ground black pepper, as needed
onions
1 tsp/5 mL Worcestershire sauce
Combine the mayonnaise, ketchup, onions, Worcestershire, and Tabasco, and adjust seasoning
with salt and pepper as needed.
SAUERKRAUT FOR REUBEN SANDWICH
YIELD: 1 LB 8 OZ/680 G
12 oz/340 g minced onions 1 bay leaf

1 oz/28 g lard, or duck or goose fat Salt, as needed
1 lb 8 oz/680 g sauerkraut Sugar, as needed
1 cup/240 mL chicken stock
1. Sweat the onions in the fat until translucent, about 3 minutes.
2. Add the sauerkraut and enough chicken stock to submerge by half. Add the bay leaf and
adjust seasoning with salt and sugar. Cover tightly with a lid and simmer gently until tender,
about 30 minutes, adding more liquid as necessary.
3. Once tender, remove the lid and continue to cook until all excess moisture is evaporated.
Adjust seasoning as needed and set aside.
Recipes 117
R A W T O M AT I L L O A N D A V O C A D O S A L S A
YIELD: 1 CUP/240 ML
2 jalapeños, stems removed, 1 oz/28 g coarsely chopped cilantro leaves

halved lengthwise and stems
10 tomatillos, husked, rinsed, and 1 small avocado, pitted, peeled, and cut into
quartered large dice
1 clove garlic, peeled Salt, as needed
1 small white onion (2 oz/57 g),
peeled
1. In a blender, purée the jalapeños, tomatillos, garlic, and onion until smooth.
2. Add the cilantro and avocado and briefly blend until slightly coarse. Adjust seasoning with salt.
G R E E N PA PAYA S L A W
YIELD: 8 PORTIONS
2 lb/907 g green papaya, peeled, 1 clove garlic, minced

halved, and seeded 1 tbsp/15 mL red wine vinegar
2 oz/57 g carrots, peeled 1 fl oz/30 mL molasses
1 fl oz/30 mL lime juice Salt, as needed
1 oz/28 g coarsely chopped cilantro Ground black pepper, as needed
1 tsp/3 g finely minced ginger
1. Grate the papaya and carrots on a coarse box grater and combine.
2. Add the lime juice, cilantro, ginger, garlic, vinegar, and molasses, mix well, and adjust
CHEF’S NOTE It is crucial to use green, unripe papaya for this preparation, as the ripe ones are too sweet
and soft, which makes the finished salsa lack the crunchy texture and the desired tart
flavor.

MEXICAN CREAM
1 pint/480 mL heavy cream 1 tbsp/15 mL sour cream

1 tbsp/15 mL buttermilk
1. Combine the cream, buttermilk, and sour cream and heat gently to 80°F/27°C.
2. Allow to ferment at room temperature for 1 day.
3. Cool and refrigerate until ready to use.
CHEF’S NOTE If there are food-safety concerns because of the fermentation, substitute crema agria,
which is available in most Mexican specialty stores.
Recipes 119
FISH &
SEAFOOD
C H A P T E R 3
eafood includes all edible forms of aquatic life, like finfish, mollusks, crustaceans,
S and sea vegetation. Many sources define a fish as a gill-breathing animal, control-
ling motion with its fins. In many species, the skin is covered with protective scales.
Mollusks are invertebrate marine creatures with a soft, boneless body, including squid, cut-
tlefish, and octopus. Mussels, oysters, sea snails, and clams, members of the same group,
are encased in a hard, calcified shell. Crustaceans, such as crabs, lobsters, crayfish, and
shrimp, are characterized by a segmented body and an exoskeleton. Edible sea vegetation
includes sea beans, kelp, seaweed, lotus roots, and water lilies. A staple in many coastal
cuisines, sea vegetation has received a lot of attention in recent years due to its sustainable
cultivation methods, impressive growth rates, and beneficial nutritional profiles.
High levels of complete proteins, healthy fats, vitamins, and minerals make seafood
an important part of the human diet. In many studies, regular consumption of seafood has
been linked to reduced risk of heart disease as well as to healthy brain development in
children. Most nutritionists agree that the risks of seafood, such as accumulation of pol-
lutants like mercury, polychlorinated biphenyl, and pesticide residues, are outweighed by
the benefits. In order to limit these risks, seafood should only be purchased from reputable
suppliers, sourcing from certified waters and fish farms.
PURC H A SE A N D S T ORA GE
Due to its highly perishable nature, fresh fish and seafood has historically been available
exclusively in areas close to the source, often with seasonal limitations. Farm raising, tech-
nological advances in refrigeration and storage, and an improved infrastructure have cre-
ated today’s relative easy access to fresh seafood. Updated food-safety regulations and
their successful implementation have further impacted the mobile food scene. In the past,
ceviche, sashimi, and other raw preparations were limited to a small number of restau-
rants, but they can now be enjoyed in open-air food courts or straight from a food truck.
To satisfy the different needs of food-service operators, fresh fish and seafood are
available in a wide range of market forms. Whole fish can be purchased completely intact,
drawn, dressed, or headed and gutted. Precut fish is available as steaks or fillets. Bivalves like
mussels, clams, or oysters come live, shucked, or cooked on the half-shell. Shrimp can be
obtained head-on, peeled, deveined, or butterflied. In addition to all fresh items, a great variety
of frozen, precooked, and otherwise preprepared convenience products are widely available.
Significant price increases have made it challenging for many to afford seafood.
In addition to the perfect preparation, controlling and maintaining the highest quality of
incoming fresh fish is vital in order to justify the price. Upon receiving, fresh fish needs to
be inspected for the following signs of freshness:
r Temperature of the fresh fish needs to be 40°F/4°C or less

Frozen fish needs to be completely frozen with no signs of frost, as this suggests
improper packaging or thawing and refreezing
122 CHAPTER 3 Fish & Seafood

r The fish should have a good overall appearance
No cuts or bruising
Fins should be pliable and not dried out
Scales should be tightly adhering to the body, covered with clear slime
r Flesh responds to gentle pressure

r Clear, bright, bulging eyes
r Maroon, sweet-smelling gills
r Overall sea-like, sweet, inoffensive smell
r No signs of “belly burn,” deteriorated flesh along the rib cage, caused by enzymes
and bacteria when the guts have been left in the fish too long
r Fish fillets need to be inspected by smell, gentle pressure, and overall appearance
Ideally, fresh seafood is received daily and sold within a short period. If daily deliveries
are not an option, proper storage will help to significantly extend shelf life. Whole fish or live
bivalves need to be packed in shaved or flaked ice on perforated pans, and changing the
ice daily is crucial to avoid accumulation of unwanted fluids. Mussels, clams, and oysters
should be stored in their original mesh bags or open-packed in ice; they will suffocate if
they are kept in tightly closed plastic bags. Fish fillets, shucked bivalves, or peeled crusta-
ceans should be stored in stainless-steel pans placed on ice. Direct contact with melting
ice will compromise flavor and texture.
SU C C ES SF UL F I S H A ND S E A F OOD COOK ERY
The vast diversity and unique characteristics of species can make seafood cookery quite
confusing. Classifications help us to understand and appreciate similarities and differ-
ences. A common way to categorize fish is by skeletal structure. Roundfish, including
salmon, cod, and bass, have a center spinal cord with one fillet on each side. Flounder,
sole, and halibut, categorized as flatfish, have both eyes on the same side of the head and
a center backbone surrounded by two upper and two lower fillets. Last, non-bony fish like
monkfish, skate, swordfish, and shark have soft cartilage instead of hard bones.
Fish can also be sorted by activity level. Included in the group of high-activity fish
are salmon, mackerel, swordfish, and trout. Fast and powerful swimmers, they have fatty
and dark flesh that is known for its distinct flavor. The flesh of medium-activity fish, like
bass, grouper, and snapper, has a moderately high oil content with a somewhat milder
flavor. The low-oil, bright white flesh of low-activity fish, such as cod, sole, and flounder,
is very delicate with a mild and clean taste profile. These distinct characteristics, a result
of the fish’s lifestyle, can provide guidance for choosing an appropriate cooking method.
Medium-activity-level fish are quite versatile and can be cooked in many different ways.
The strong flavor of high-activity fishes entails certain cooking methods and side dishes.
Successful Fish and Seafood Cookery 123

The bones of low-activity fishes, with their low fat content and clean flavor, are perfect for
fish stocks. Their delicate flesh, however, can easily be overpowered by strong accom-
paniments and might be too tender for some cooking methods. Some freshwater fishes,
especially bottom-dwelling species like catfish, eel, and carp, are infamous for their earthy
flavor. In response, it is common practice to purge the live fish in clean water, or comple-
ment them with flavorful cooking methods, aromatics, and accompaniments.
Fish and seafood, with its inherent tenderness, is preferably cooked quickly by grill-
ing, sautéing, frying, or gentle poaching and steaming. In most cases, excessive cooking
or heating causes fish to become dry and fall apart, while crustaceans and mollusks
actually toughen and become rubbery. Exceptions include octopus and conch; to ten-
derize, they are often simmered for extended periods, occasionally even in a pressure
cooker.
Preserved fish and seafood, found in almost every cuisine, have their origins in
seasonal abundances during spawning or migration. Preserved by pickling, fermenting,
curing, or smoking, the recurring excess is used to provide a stable year-round supply. See
Tables 3.1, 3.2, and 3.3 for the appropriate cooking methods of various seafood.
TA BLE 3 . 1 Finfish: Distinct Characteristics and Appropriate Cooking Methods
SPE C I E S CHARACTERIS TICS CO O KI NG MET H O D
Flounder Low-activity flatfish Sauté

White, very tender flesh Shallow poach
Delicate, mild flavor Deep-fry
Broil
Dover sole Low-activity flatfish Sauté

Relatively firm flesh compared to other flatfish Shallow poach
Superior flavor Deep-fry
Broil, grill
Halibut Large low-activity flatfish Grill, broil

Sold whole, as fillets, or head off Smoke
Snow white, delicate flesh Poach, shallow poach
Mild taste Sauté
Serve raw
Turbot Large low-activity flatfish with bony protrusions Poach, shallow poach, steam
on the dark skin Grill, broil
White, firm flesh Sauté, fry
Superior flavor Bake
Serve raw

TA BLE 3 . 1 (continued)
SPE CIES CHARACTERIST I CS CO O KI NG MET H O D
Cod Low-activity roundfish Poach, shallow poach

Delicate, flaky white flesh Broil
Mild flavor Sauté skin-on
Fry
Broil
Salt cure and steam for cod cakes
Haddock Low-activity roundfish Poach, shallow poach

Very similar to cod Broil
Very tender, flaky white flesh Sauté skin-on
Mild flavor Fry
Broil
Salt cure and steam for fish cakes
Pollock Low-activity roundfish Poach, shallow poach

Very similar to cod and haddock Broil
Very tender, flaky white flesh Sauté skin-on
Mild flavor Fry
Broil
Salt cure and steam for fish cakes
Hybrid bass Farm-raised, medium-activity fish Shallow poach

Off-white flesh Grill, broil
Slight earthy flavor; complement with strong Sauté skin-on
flavors Fry
Sauté and pickle
Red snapper Medium-activity roundfish Shallow poach

White, firm flesh Grill, broil
Sweet flavor Sauté skin-on
Should be bought at 5 lb or less Fry
Sashimi
Ceviche
Grouper Medium-activity roundfish Shallow poach

Sweet, off-white flesh Grill, broil
Stays moist when cooked Sauté, fry
Sashimi
Ceviche
Sauté and pickle
(continued)

Porgy Medium-activity roundfish Grill whole

Also known as sea bream or dorade Bake
Portion-size fish, preferably cooked whole Broil
Relatively bony Sauté
Mild flavor, medium-firm texture
Tilefish Medium-activity roundfish Grill

Pink flesh, turns white when cooked Bake
Tender flesh Sauté
Fry
Poach
Sashimi
Salmon, Atlantic High-activity roundfish Smoke, hot and cold

Exclusively farm raised Poach, shallow and deep
White tongue Grill
Shiny and moist orange flesh Broil
High fat Sauté skin-on
Sashimi
Fry
Salmon, Pacific High-activity roundfish Smoke, hot and cold

Larger than Atlantic salmon Poach, shallow and deep
Black tongue Bake
Medium to dark red flesh Grill
Lower oil content than Atlantic salmon Broil
Sauté skin-on
Fry
Trout, rainbow High-activity roundfish Hot smoke

Freshwater species Grill
Portion-size fish Broil
Delicate, buttery, ivory-colored flesh Sauté
Fry
Poach
Arctic char High-activity roundfish Grill

Relative of trout and salmon Broil
Dark red flesh Poach
High oil content Sauté skin-on
Sashimi

SPE CIES CHARACTERIST I CS CO O KI NG MET H O D
Tuna, bluefin High-activity roundfish Confit in olive oil

Fat content varies depending on variety Grill
Dark flesh Pan sear
Sashimi
Mackerel High-activity roundfish Grill

Dark, oily flesh Salt cure
Strong flavor Sauté
Smoke
Swordfish Large non-bony fish Broil

Pinkish white flesh with high oil content Grill
Sauté
Monkfish Non-bony flatfish Bake

Commonly sold head off, as loins Fry
Firm, mild white flesh Grill
Sauté
Skate Non-bony flatfish Fry

Related to sharks Sauté
Firm flesh, becomes softer as it cooks Shallow poach
Catfish Bottom-dwelling freshwater fish Fry

Mild flavor after purging Grill
White flesh Sauté
Smoke
Sardine Small herring species Broil

Delicate, fatty flesh Fry
Ideally 7 in/18 cm or less Grill
Sauté
Sauté and pickle
Smoke
Tilapia Farmed around the world Broil

Economical fish Grill
Off-white to pink flesh, turns white when cooked Poach
Very mild flavor Sashimi
Sauté
Fry
(continued)

Eel Shape resembles a snake Broil

Best quality when received alive and allowed to Grill
purge in freshwater Sauté
Very fatty, firm flesh Smoke
Able to survive outside water for several days Stew
TA BLE 3 .2 Miscellaneous Seafood: Distinct Characteristics and Appropriate Cooking Methods
SPE C I E S CHARACTER I S T I CS CO O KI NG MET H O D
Clams Hard, calcified shell Chowder

Size varies depending on variety Fry for larger clams
Bottom-dwelling, needs to be purged of sand Grill in shell
Available live, canned, shucked, individually Serve raw on half-shell
quick frozen (IQF) half-shells, frozen Steam
Mussels Dark blue shell or New Zealand green shell Steam

mussels Stews
Slightly sweet flavor
Oysters Many varieties Bake on half-shell

Cold-water oysters have a deeper flavor Serve raw on half-shell
Available live, shucked, or frozen
Squid Invertebrate Braise

Very high yield Fry
Available fresh, cleaned, or IQF rings Stews
Slightly sweet, firm texture when cooked Squid ink often used as a coloring agent
properly for rice and pasta
Overcooking makes squid rubbery
Bright white flesh
Octopus Invertebrate Bake

White flesh Grill
Firm flesh when cooked properly Sashimi
Skin comes off easily after cooking Soups
Stews

TA BLE 3 . 3 Aquatic Vegetation: Distinct Characteristics and Appropriate Cooking Methods
NA ME CHAR A CT ER I S T I CS CO O KI NG MET H O D
Hijiki seaweed Available dried Part of stews

Expands upon soaking, about five times Salads
Brown strands Simmer
Nutty flavor
Wakame Available dried Miso soup

Rich green color Salads
Slippery texture, becomes slimy upon long Stews
cooking
Tough ribs and stems should be removed
Giant kelp/kombu Available dried or fresh Base for Japanese dashi

Grows in huge “underwater forests” Cut into ribbons, cooked like noodles
Dark green to brown color Salads
Chewy texture
Very rich in naturally occurring glutamates
Passe-pierre/sea beans Crisp, naturally salty sprigs Due to their naturally occurring salt
Grows on salt marches and beaches content, they do not need to be sea-
soned
Bright green
Quick sauté
Raw in salads
Lotus root Freshwater plant Batter fry

Long aquatic root Salads
Dark skin, needs to be peeled Sliced thin and served raw
Unique lacey pattern Stir-fry
Stays crunchy upon cooking Stuffed fried
Seafood has always been and will continue to be an important part of the human diet.
In regions close to water, restaurateurs and home cooks take advantage of the abundance
of fresh fish and will often buy the catch of the day straight off the boat. Street-food stands
nearby offer the fish cooked on a grill or makeshift stove for immediate consumption.
Sustainable farming and harvesting techniques, as well as responsible utilization, will help
to ensure a steady supply of wholesome food for future generations.

BOUILLABAISSE
YIELD: 8 PORTIONS
1 lb/454 g sea bass fillet, or 2 garlic cloves, minced

monkfish, branzino, or similar 8 oz/227 g paysanne-cut leek
fish, cut into large dice
1 bulb fennel, cut into medium dice
8 oz/227 g peeled deveined
2 qt/1.92 L Fish Stock (page 174)
shrimp, cut into large dice
8 oz/227 g peeled medium-dice potatoes
Salt, as needed
8 oz/227 g mussels
Cayenne, as needed
2 fl oz/60 mL extra-virgin olive oil
Garlic and Saffron Mayonnaise (page 175)
1 fl oz/30 mL Pernod
Crusty bread, as needed
1 tsp/0.5 g saffron threads
8 oz/227 g medium-dice onions
1. Season the fish and shrimp with salt and pepper and combine with 1 oz/30 mL olive oil,
Pernod, and saffron in bowl. Allow to marinate under refrigeration for 1 hour.
2. In a rondeau or similar pan, sweat the onions in 1 oz/30 mL olive oil until translucent, about
5 minutes. Add the garlic, leeks, and fennel and continue to sweat for 1 minute.
3. Add the stock and potatoes and bring to a boil over high heat. Lower the heat to establish
a gentle simmer, and continue simmering until all vegetables are tender and almost cooked
through, 5 to 10 minutes.
4. Add the mussels and continue to simmer until they begin to open, about 2 minutes.
5. Add the marinated fish and cook at a gentle simmer until it is cooked through and flakes when
light pressure is applied, 1 to 2 minutes. Adjust the seasoning with salt, pepper, and cayenne.
6. To serve, arrange the cooked seafood and vegetables in a soup bowl and ladle the broth
over it. Serve Garlic and Saffron Mayonnaise and crusty bread on the side.
CHEF’S NOTE There are many variations of this traditional fish stew/soup from the Provence region of
France. Most commonly it contains at least three different kinds of fish and shellfish, often
mussels, sea urchin, octopus, or squid. Classic aromatics include, among others, Pernod,
saffron, orange, garlic, and a generous amount of olive oil. In a restaurant-type setting, all
fish and vegetables are cooked together but served separately from the resulting flavorful
broth. From this perspective, bouillabaisse bears resemblance to “boiled dinners” as they
are found in many cultures.
Recipes 131
CIOPPINO
Cioppino, originating in San Francisco, bears strong resemblance to an Italian seafood stew
known as cacciucco. Both are typically made from the catch of the day cooked gently in a white
wine–flavored tomato sauce and served with olive oil and crusty bread on the side.
YIELD: 8 PORTIONS
8 oz/227 g small-dice onions Salt, as needed

2 garlic cloves, peeled Ground black pepper, as needed
5 green onions, thinly sliced 1 lb/454 g Manila clams, scrubbed
1 green pepper, cut into small dice 1 lb/454 g mussels, beards removed, scrubbed
(about 5 oz/142 g) 8 oz/227 g sea bass or similar fish fillet, skin
1 bulb fennel, cored, tops removed, cut into removed, cut into large dice
small dice (about 9 oz/255 g) 12 oz/340 g shrimp, 21/25 count, peeled and
1 fl oz/30 mL extra-virgin olive oil deveined (16)
4 fl oz/120 mL white wine 8 oz/227 g sea scallops, cartilage removed
2 lb/907 g canned tomatoes, chopped Garnish
1 qt/960 mL chicken stock
1 cup/35 g whole basil leaves
1 pint/480 mL tomato purée
Extra-virgin olive oil, as needed
2 tsp/2 g minced oregano
Crusty bread, sliced, as needed
1 tsp/1 g minced thyme
1 bay leaf
1. In a rondeau or similar pan, sweat the onions, garlic, green onions, green pepper, and fennel
in the oil over low to medium heat until the vegetables begin to soften, about 5 minutes.
2. Add the white wine and cook over medium heat until the wine has fully evaporated and
developed a slightly caramelized flavor, 5 to 7 minutes.
3. Add the tomatoes, stock, tomato purée, oregano, thyme, and bay leaf, cover with a lid, and
simmer gently for about 30 minutes, adding more stock as needed to achieve a light to
medium nappé consistency.
4. Remove the bay leaf and adjust seasoning with salt and pepper.
5. At service, bring the tomato mixture to a boil over high heat. Add the clams and mussels, cover
with a lid, and simmer gently until the mussels and clams begin to open, 3 to 5 minutes.
6. Add the fish, shrimp, and scallops and continue simmering, covered with a lid, until the
clams and mussels are completely open, the shrimp and scallops are firm, and the fish
flakes under gentle pressure, 3 to 5 minutes. Discard any clams or mussels that do not open.
7. Add the basil leaves, and adjust seasoning as needed. Serve in a bowl with a drizzle of olive
oil on top and crusty bread on the side.

COCONUT SEAFOOD CHOWDER
This soup combines classical Western cooking methods with common Thai ingredients and
flavors, a culinary approach often found along the Pacific coast in areas with a large Southeast
Asian population.
YIELD: 8 PORTIONS
1 stalk lemongrass (about ¾ oz/21 g) 1 cup/240 mL white wine

2 garlic cloves, thinly sliced Salt, as needed
2 tbsp/30 mL very finely minced galangal Ground white pepper, as needed
4 kaffir lime leaves 1 qt/960 mL coconut milk
2 fl oz/60 mL vegetable oil ½ cup/120 mL heavy cream
8 oz/227 g peeled small-dice red potatoes 8 oz/227 g red snapper or similar fish fillet,
8 oz/227 g quartered white mushrooms skinned and diced
1 oz/28 g Thai red curry paste 8 oz/227 g lump crabmeat
1 pint/480 mL clam juice Juice of 1 lime
1 pint/480 mL chicken stock 1 cup/35 g whole basil leaves
1. In a rondeau or similar pan, sweat the lemongrass, garlic, galangal, and lime leaves in the
vegetable oil over low to medium heat until aromatic, about 1 minute.
2. Add the potatoes and continue to cook over low heat for 2 minutes more. Take care that the
potatoes do not brown.
3. Add the mushrooms and continue to cook gently until they stop releasing moisture, about
5 minutes.
4. Add the red curry paste and continue cooking until aromatic, about 1 minute.
5. Add the clam juice, chicken stock, and wine. Adjust seasoning as needed with salt and white
pepper, and gently simmer gently until the potatoes are tender, about 10 minutes.
6. Add the coconut milk and heavy cream. If necessary, adjust seasoning once more.
7. At service, add the fish and crabmeat, and simmer until the fish flakes under gentle pressure,
about 1 minute. Adjust seasoning with lime juice, salt, and white pepper, and add the basil
leaves.
8. To serve, arrange the cooked seafood and vegetables in a soup bowl and ladle the soup
on top.
Recipes 133
THAI HOT AND SOUR SOUP
YIELD: 8 PORTIONS
1 lb 8 oz/680 g shrimp, 21/25 6 kaffir lime leaves, bruised

count, peel and heads on 4 plum tomatoes, cut lengthwise into eighths
2 lemongrass stalks 8 oz/227 g straw mushrooms, cut in half
1 oz/28 g Thai red curry paste 3 fl oz/90 mL Thai fish sauce, or as needed
1 fl oz/30 mL vegetable oil 1 tbsp/12 g palm sugar
1 tbsp/8 g sliced galangal 1 cup/240 mL lime juice
2 qt/1.92 L chicken or seafood 1 cup/48 g coarsely cut cilantro
stock
6 Thai bird chiles, coarsely minced
1. Peel and devein the shrimp. Rinse and reserve the shells and heads. Slice the shrimp in half
and reserve.
2. Trim the lemongrass of any dried and/or discolored parts. Slice each stalk in half lengthwise
and cut into 1-in/3-cm pieces. Reserve.
3. In a saucepan over low to medium heat, sweat the curry paste in the vegetable oil until
aromatic, about 1 minute.
4. Add the shrimp shells and heads, lemongrass, and galangal to the pan, sweat briefly, and
then add the stock. Simmer gently for about 15 minutes.
5. Strain into a clean pot. Add the chiles, lime leaves, tomatoes, mushrooms, fish sauce, and
sugar to the seafood broth and simmer gently for 1 minute.
6. Add the shrimp, bring the broth to a simmer, and add the lime juice and cilantro.
7. Serve immediately in bowls.
CHEF’S NOTE In order to enjoy this iconic Thai soup, it needs to be aggressively sour and spicy. Just like
many other dishes from that region, it is supposed to tickle the taste buds in all directions:
distinctly salty, sour, and very spicy, with a very subtle note of sweetness.

STEAMED MUSSELS WITH
S PA N I S H C H O R I Z O
YIELD: 8 PORTIONS
8 oz/227 g small-dice Spanish 1 lb 8 oz/680 g diced tomatoes

chorizo 8 oz/227 g diced piquillo peppers
1 cup/240 mL extra-virgin olive oil Salt, as needed
1 cup/128 g minced onions Ground black pepper, as needed
2 tbsp/18 g minced garlic 1 cup/48 g chopped parsley
4 lb/1.81 kg mussels, scrubbed, ½ cup/24 g coarsely cut cilantro
debearded
Crusty bread, such as baguette or ciabatta,
2 cups/480 mL dry white wine as needed
1. In a rondeau or similar pot, render the chorizo in the olive oil over medium heat until slightly
caramelized, about 2 minutes.
2. Add the onions and sweat gently over medium heat until tender, about 2 minutes. Add the
garlic and continue to sweat until fragrant, about 30 seconds.
3. Add the mussels, white wine, tomatoes, and peppers, cover with a lid, and cook over high
heat until the mussels have opened, about 2 minutes. Discard any mussels that have not
opened.
4. Adjust seasoning with salt and pepper, as needed. Add the parsley and cilantro to the
mussels, and toss well to combine.
5. Serve in a soup bowl with crusty bread.
Recipes 135
FRIED FISH CAKES WITH
CUCUMBER SALAD
YIELD: 8 PORTIONS
Spice Paste
1½ tbsp/10 g coarsely chopped 2 lb 8 oz/1.13 kg saltwater white-fleshed fish

Thai bird chiles fillet, skinned
1½ oz/43 g coarsely cut shallots 1 lb/454 g Chinese long beans or green beans,
4 garlic cloves, peeled sliced into paper-thin rounds
¼ cup/12 g coarsely cut cilantro, 2 fl oz/60 mL fish sauce

preferably with roots 2 fl oz/60 mL vegetable oil, or as needed
2 tbsp/16 g coarsely cut galangal Spicy Thai Cucumber Salad (page 175)
6 kaffir lime leaves
1. With a mortar and pestle, finely grind the chiles, shallots, garlic, cilantro, galangal, and lime
leaves.
2. Coarsely dice the fish and add to a food processor, processing until it forms a slightly coarse
paste. Scrape the inside of the food processor as needed to ensure an even texture.
3. In a mixing bowl, thoroughly combine the spice paste, sliced beans, and fish sauce with
the chopped fish. Mix well, until sticky to the touch. In gently simmering water, cook a small
sample of the ground fish, taste it, and adjust seasoning as needed with fish sauce.
4. With oiled hands, shape the ground fish into 2- to 2½-oz/57- to 71-g cakes. Sauté in a
generous amount of oil over medium heat until the cakes reach an internal temperature of
155°F/68°C and are golden brown on both sides, about 2 minutes on each side.
5. Remove from the skillet, drain on a wire rack for about 2 minutes, and serve with some of
the cucumber salad.

G R I L L E D F I S H W I T H TA P E N A D E
YIELD: 8 PORTIONS
8 red mullet, porgy, sea bream, 1 cup/240 mL extra-virgin olive oil

branzino, or similar portion-size Lemon juice, as needed
fish (14 to 16 oz/397 to 454 g each)
Tapenade (page 176)
Salt, as needed
1 loaf crusty French bread, such
Ground black pepper, as needed as a baguette
1. With a sturdy pair of scissors, cut away all fins from the fish and remove all scales. Score the
flesh with a knife, parallel to the rib bones, down to the bone, 2 or 3 times on each side of
the fish.
2. Season the fish with salt and pepper and rub with the olive oil.
3. On a very hot, freshly cleaned and oiled grill, cook the fish until cooked through, about
3 minutes on each side, until the flesh begins to flake upon gentle pressure. Finish in an oven
if needed.
Larger fish might char too much on the grill before they cook through. They can be
seared on a grill to achieve the flavor and the attractive grill marks and can then be finished
in an oven at 400°F/204°C until the fish is cooked to an internal temperature of 145°F/63°C.
The amount of time will vary depending on the size of the fish.
For smaller or very delicate fish, a grilling basket is a useful tool. It allows to cook and
turn multiple fish at the same time without the risk of breaking the fish.
4. After it is done, sprinkle the fish with lemon juice and serve with the Tapenade and crusty
bread on the side.
Recipes 139
CHILI CRAB
YIELD: 8 PORTIONS
8 soft-shell crabs (3 to 4 oz/85 to 113 g) ¼ cup/60 mL mild chili sauce

2 tbsp/16 g minced ginger 1 tbsp/8 g sugar
2 tbsp/18 g minced garlic ½ tsp/1 g ground white pepper
1 tsp/2 g Thai bird chiles, Salt, as needed
minced ½ cup/120 mL water
2 fl oz/60 mL vegetable oil 1 tbsp/8 g cornstarch
1 tbsp/6 g mashed fermented 2 eggs, beaten
black beans
2 tbsp/24 g coarsely cut cilantro
1 tbsp/15 mL Chinese cooking
French bread, or sliced or steamed Chinese
wine or sherry
buns, deep fried
½ cup/120 mL tomato sauce
1. Cut about ½ in/1 cm behind the eyes and mouth of the crab and squeeze out the content of
the sac behind the eyes. Remove the gills from under the pointed end of the crab. Remove
the apron from under the crab and rinse and pat the crab dry.
2. In a wok over moderate heat, stir-fry the ginger, garlic, and chiles in the vegetable oil until
fragrant, about 30 seconds. Add the black beans, stir-fry for a few seconds, then add the
crab and continue to stir-fry for 1 minute, until the crab turns pink. Remove the crab from the
wok and reserve.
3. Add the wine and cook for about 5 seconds. Add the tomato sauce and chili sauce and bring
to a quick boil. Add the sugar and white pepper, and adjust seasoning with salt as needed.
Return the crabs to the sauce and simmer gently for 1 minute, until the crab is cooked
through.
4. Combine the water and cornstarch to make a slurry. Thicken the sauce with the slurry as
needed for a light to medium nappé.
5. Add the eggs and continue to stir until the eggs are fully cooked. Add the cilantro, and serve
1 crab per plate, with a generous amount of sauce and deep-fried Chinese buns or crusty
French bread.
CHEF’S NOTE Inspired by the national dish of Singapore, this recipe uses soft-shell crab, which makes it
more convenient to eat.

STUFFED BAKED SQUID
YIELD: 8 PORTIONS
8 whole medium-size squid (5 to 1 tbsp/9 g minced fresh thyme

6 oz/142 to 170 g each) 1 bunch green onions, minced
Filling 1 cup/100 g fresh white bread crumbs
2 oz/57 g pancetta, minced Salt, as needed
2 fl oz/60 mL extra-virgin olive oil Ground black pepper, as needed
5 oz/142 g minced onions

8 garlic cloves, minced ½ cup/120 mL white wine
½ cup/120 mL white wine 1 fl oz/30 mL extra-virgin olive oil
12 oz/340 g canned tomatoes, crushed Juice of 1 lemon
3 oz/85 g minced green olives Dried bread crumbs, as needed
1. Separate the tentacles from the heads of the squid and finely dice them; set aside. Remove
the clear cartilage from the head as well as the beak at the base of the tentacles of the squid.
Discard the clear cartilage and the beak.
2. For the filling, in a skillet over medium heat, render the pancetta in the olive oil until
crispy, about 5 minutes. Add the onions and sweat gently until they begin to soften, about
2 minutes. Add the garlic and continue to sweat gently until fragrant, about 30 seconds.
3. Add the white wine and reduce over medium heat until the wine is completely evaporated
and begins to have a slightly caramelized aroma, about 5 minutes.
4. Add the tomatoes, olives, and thyme and continue to cook over moderate heat until the
tomatoes are very soft and begin to turn into a soft pulp, about 5 minutes. Add the diced
squid tentacles and continue to cook for about 30 seconds. Add the green onions and bread
crumbs and adjust seasoning with salt and pepper as needed.
5. Stuff the squid tubes (heads) about three-quarters full and secure the opening with a tooth-
pick. Place the stuffed squid tubes into an oiled ovenproof dish large enough to hold the
squid in a single layer, season with salt, and add white wine until about ½ inch/6 mm up the
squid. Drizzle the squid with the olive oil and lemon juice, and sprinkle with bread crumbs.
Bake at 400°F/204°C for about 15 minutes. Serve hot.

FISH AND CHIPS
YIELD: 8 PORTIONS
3 lb/1.36 kg haddock fillets Beer Batter (page 176)

Salt, as needed Vegetable oil or lard, as needed, for
Ground black pepper, as needed deep-frying
1 tbsp/15 mL lemon juice French Fries (page 177)
1 tsp/5 mL Worcestershire sauce Malt vinegar, as needed
All-purpose flour, as needed
1. Cut the haddock fillets into 2- to 3-oz/57- to 85-g pieces and season with salt, pepper, the
lemon juice, and the Worcestershire.
2. Dredge the fillets in flour and shake off any excess.
3. Dip in the prepared Beer Batter and fry immediately.
4. In a deep-fryer, fry in 350°F/177°C oil or lard until lightly browned, 3 to 5 minutes. Drain on
a wire rack. Serve on a bed of well-salted French Fries drizzled with malt vinegar as per
guest’s request.
CHEF’S NOTE Probably one of the most iconic street foods of the British Isles, fish and chips comes in
many different varieties. Traditionally, cod has been used for this dish, but overfishing and
the resulting high prices of cod have made haddock a favorite ingredient for fish and chips.
Another popular fish for this dish is plaice, a relatively abundant flatfish in the North Sea.
The fried fish is commonly served on a bed of chunky diced or sliced fried potatoes and
sprinkled with vinegar, often malt vinegar.
Recipes 143
FISH IN MILD COCONUT MILK
YIELD: 8 PORTIONS
Spice Paste 2 fl oz/60 mL hot water
1 guajillo chile or similar chile, seeded 1 oz/28 g vegetable oil
8 oz/227 g coarsely cut shallots 1 pint/480 mL coconut milk
2 garlic cloves, peeled Salt, as needed
2 tbsp/10 g coarsely cut lemongrass 8 sea bass, snapper, or similar fish fillets, skin
on, scaled (6 oz/170 g each)
1 tsp/3 g ground turmeric
Steamed rice, as needed
1 tbsp/15 mL tamarind pulp
1. Soak the chile in water for about 15 minutes to soften.
2. Combine the chile with the shallots, garlic, lemongrass, and turmeric in a blender and
process to a fine paste, adding water as needed to facilitate the blending.
3. Combine the tamarind pulp with the hot water until fully dispersed and strain through a fine-
mesh sieve. Discard the solids and reserve the strained liquid.
4. In a wok or similar pan, sweat the spice paste in the oil over medium heat until all moisture
is evaporated and the solids begin to separate from the oil.
5. Add the coconut milk and the strained, softened tamarind paste. Bring to a boil and adjust
seasoning with salt.
6. Cut the fish into 3-oz/85-g pieces, season with salt, and poach very gently in the spiced
coconut milk until the fish is cooked and begins to flake upon gentle pressure, about 5 min-
utes. Serve in a bowl, on a bed of steamed rice.

CHILEAN TUNA CEVICHE
YIELD: 8 PORTIONS
2 lb/907 g ahi tuna, cut into ½-in/1-cm dice Black pepper, as needed
Salt, as needed Garnish
1 cup/240 mL lime juice, or as needed
1 lb/454 g roasted fingerling potatoes, sliced
1 tbsp/15 mL light sesame oil on the bias
1 fl oz/30 mL light soy sauce, not low-sodium 8 oz/227 g red cabbage leaves, cut into
1½ tsp/4 g finely minced ginger ultra-fine chiffonade
½ cup/78 g minced pitted green olives Salt, as needed
½ cup/78 g minced pitted black olives ¼ cup/10 g chives cut into ½-in/
2 green onions, minced 1-cm pieces
1. Generously season the tuna with salt and allow to sit for 10 minutes. Gently rinse and dry
the tuna.
2. Combine the tuna with the lime juice, sesame oil, soy sauce, ginger, olives, and green onions
and allow to marinate for 10 minutes. Adjust seasoning with lime juice, salt, and pepper, as
needed.
3. Combine the roasted sliced potatoes with the red cabbage, and season with salt. Arrange
3 oz/85 g of tuna ceviche on 2 oz/57 g of cabbage and potato mix in bowls. Garnish with the
chives.
Recipes 145
GREEN MEXICAN CEVICHE
YIELD: 8 PORTIONS
3 lb/1.36 kg mahimahi, cut into ¾-in/2-cm dice 1 cup/43 g cilantro stems and leaves,
½ cup/120 mL lime juice finely cut
1 lb/454 g tomatillos, husks removed, ½ cup/120 mL extra-virgin olive oil

rinsed, diced Salt, as needed
24 manzanilla olives, pitted, finely diced Garnish
4 oz/113 g small-dice white onions
Saltine crackers, as needed
2 jalapeños, cut into small dice (¼ oz/7 g)
2 firm Hass avocados, cut into small dice
(4 oz/113 g each)
1. Combine the fish with the lime juice, cover, and refrigerate for 1 hour.
2. Remove the fish from the refrigerator and combine with the tomatillos, olives, onions,
jalapeños, avocados, cilantro, and oil. Adjust seasoning with salt to taste.
3. Serve a well-chilled 6-oz/170-g portion in a bowl with saltine crackers on the side.
Recipes 147
COLOMBIAN CEVICHE WITH
COCONUT MILK
YIELD: 8 PORTIONS
1 brown coconut 3 oz/85 g thinly sliced red onion
Ceviche ¾ cup/180 mL lime juice
2 garlic cloves, peeled Garnish
1 habanero chile, seeded and deveined 2 tbsp/6 g finely cut cilantro

(¼ oz/7 g) ¼ cup/24 g shaved coconut,
3 lb/1.36 kg red snapper fillets lightly toasted
Salt, as needed
1. To produce the coconut milk, toast the whole coconut in an oven at 400°F/204°C for 5 to
10 minutes to help break the hard exterior. Holding the coconut in one hand over a bowl,
crack it gently with a meat cleaver until the hard shell breaks. Catch the draining coconut
juice in the bowl, strain it, and set aside.
2. With the cleaver, pry the shell apart. Scrape out the dense coconut flesh and purée it in a
blender with as much hot water as is necessary to create a smooth purée. Strain the puréed
coconut solids through a cheesecloth-lined strainer, and squeeze the solids to extract as
much liquid as possible.
3. In a mortar and pestle, process the garlic and habanero chile into a paste and set aside.
4. Cut the red snapper fillets into thin slices and season generously with salt. Allow the fish to
sit for about 10 minutes.
5. Toss the sliced fish with the habanero and garlic paste, and marinate for 10 minutes.
6. At service, place the red snapper in a bowl, add the lime juice, sliced red onion, coconut
milk, cilantro, and shaved coconut, and adjust seasoning with salt as needed.

O C T O P U S “ FA I R G R O U N D - S T Y L E ”
YIELD: 8 PORTIONS
3 lb/1.36 kg whole octopus 1 cup/128 g minced onions

1 bay leaf ½ cup/120 mL extra-virgin olive oil,
1 tbsp/6 g black peppercorns plus more as needed
Salt, as needed 1 tbsp/7 g smoked Spanish paprika
1 lb/454 g peeled yellow potatoes,

cut into large dice
1. Blanch the octopus in 2 gal/7.68 L of boiling water three times, changing the water after
each time.
2. In an appropriate-size pot, submerge the octopus in cold water, covering by 1 in/3 cm. Add
the bay leaf and peppercorns and bring to a gentle simmer. Add salt as needed and sim-
mer very gently until the octopus is very tender, 1 to 3 hours depending on the size of the
octopus.
3. Once the octopus is very tender, remove it from the water, allow to cool, and cut into
¼-in/6-mm slices.
4. Strain the cooking liquid and return it to the pot. Add the potatoes and cook until fork-tender,
10 to 15 minutes. Drain and reserve.
5. In a rondeau or similar pan over medium heat, sweat the onions in the olive oil, about 5 min-
utes. Remove from the heat, add the potatoes and octopus, and toss gently to combine.
6. Serve on a plate and sprinkle with the smoked paprika. Drizzle with additional olive oil as
needed. Serve with small cocktail skewers.
Recipes 149
BRAISED SWORDFISH KEBOB
IN SWEET AND SAVORY SAUCE
YIELD: 8 PORTIONS
Sweet and Savory Sauce Ground black pepper, as needed
1 cup/128 g minced onions

1 fl oz/30 mL extra-virgin olive oil 3 lb/1.36 kg swordfish fillets, cut into
1½-in/4-cm dice
Salt, as needed
5 oz/142 g small-dice celery
3 oz/85 g chopped green olives
1 oz/28 g raisins
8 bamboo skewers, 8 in/20 cm
4 plum tomatoes, fresh or canned, chopped
1½ oz/43 g pine nuts
8 fl oz/240 mL fish or chicken stock
2 tbsp/6 g basil, cut into chiffonade
1½ oz/43 g capers
Salt, as needed
1. For the sauce, sweat the onions in the olive oil over moderate heat until tender, about
5 minutes. Add the garlic and continue to sweat until aromatic, about 30 seconds. Add the
celery, olives, and raisins, and continue to sweat gently until they begin to soften, about
2 minutes.
2. Add the tomatoes, stock, and capers, and continue to cook over moderate heat until the
tomatoes are very soft and begin to disintegrate and turn into a soft pulp. Adjust seasoning
with salt and pepper and set aside.
3. Season the diced swordfish with salt and pepper and toss in the olive oil. Skewer 6 oz/170 g
of swordfish per skewer, and sear in a skillet until well browned on all sides, about 1 minute
per side.
4. Add the Sweet and Savory Sauce. Simmer the skewers very gently to an internal tempera-
ture of 145°F/63°C, about 5 minutes. Serve 1 skewer per portion, topped with the sauce.
Sprinkle with the pine nuts and basil.

VIETNAMESE GRILLED SHRIMP CAKE
ON SUGARCANE
YIELD: 8 PORTIONS
Shrimp Cake Condiments
4 oz/113 g minced shallots 16 sheets rice paper, 6-in/15-cm diameter

1 tbsp/9 g minced garlic rounds
2 oz/57 g lard 1 head red lettuce, leaves separated (14 to

16 oz/397 to 454 g)
1 fl oz/30 mL fish sauce
1 cup/92 g bean sprouts
1 egg
1 cup/43 g whole mint leaves
1 tbsp/12 g palm sugar
Hoisin-Peanut Sauce (page 177)
½ tsp/1 g ground white pepper
Vietnamese Dipping Sauce (page 178)
2 tbsp/16 g cornstarch
1 lb/454 g shrimp, peeled and deveined
4 green onions, minced
8 oz/227 g canned sugarcane
1. In a skillet, sweat the shallots and garlic in the lard over moderate heat until tender, about
2 minutes. Allow the mixture to cool and then combine with the fish sauce, egg, palm sugar,
white pepper, and cornstarch in a food processor and purée into a fine paste.
2. Add the shrimp and process to a slightly coarse paste. Add the green onions and adjust
seasoning with fish sauce, as needed.
3. Cut the sugarcanes lengthwise into 16 sticks about ¼ in/6 mm in thickness and about 3 to
4 in/8 to 10 cm in length.
4. With wet hands, shape about 1½ oz/43 g shrimp paste around each sugarcane stick about
½ in/1 cm thick and leaving 1 in/3 cm sugarcane exposed on each end. With oiled hands,
smooth the surface.
5. In a steamer lined with cabbage leaves or cheesecloth, steam the shrimp paste sticks for
5 minutes, until firm to the touch and 155°F/68°C.
6. At service, grill the steamed shrimp sticks on each side until well browned, 1 to 2 minutes on
each side.
7. Remove the shrimp paste from the sugarcane and place on a softened rice paper layered
with a piece of lettuce, bean sprouts, and mint leaves. Wrap tightly and dip into the dipping
sauce of your choice.

Form the forcemeat around the sugarcane.
Steam the skewers in a cabbage-lined steamer.
Recipes 153
SEAFOOD SAUSAGE HOT DOG
YIELD: 8 PORTIONS
12 to 14 ft/3.7 to 4.3 m lamb casings, 2 egg whites

¾ in/2 cm diameter
1 lb/454 g diced lean white fish fillet 6 oz/170 g shrimp, peeled and deveined
1 lb/454 g shrimp, peeled, deveined, 6 oz/170 g skinless salmon fillet
and diced
1 tbsp/3 g minced chives
Salt, as needed
8 hot dog buns
2 tsp/4 g Old Bay Seasoning
Pommery mustard or similar mustard, as
1 oz/28 g panko bread crumbs needed
1 cup/240 mL heavy cream, chilled Creamed Savoy Cabbage (page 180)
Crispy Fried Shallots (page 181)
1. Soak the lamb casings in 2 qt/1.92 L water at 100°F/38°C for about 30 minutes.
2. For the forcemeat, combine the diced fish, shrimp, salt, and Old Bay Seasoning on a sheet
pan. Place in the freezer until halfway frozen.
3. Soak the panko bread crumbs in the heavy cream and reserve.
4. Grind the semi-frozen fish–shrimp mix through the fine plate (1∕8 in/3 mm) of a meat grinder.
5. Process the ground fish in a food processor to a very smooth paste. Add the egg whites and
the cream–bread crumb mix and continue to process until homogenous.
6. Grind the shrimp, salmon, and chives through the medium plate (¼ in/6 mm) of a meat
grinder and thoroughly combine with the forcemeat.
7. Cook a small sample to make a taste test, and adjust seasoning with salt and pepper as
needed.
8. With a sausage stuffer, fill the forcemeat into the well-soaked lamb casings; twist links of 4
to 5 in/10 to 13 cm.
9. Poach in well-salted water at 165°F/74°C to an internal temperature of 155°F/68°C. Once

done, shock the cooked sausages in ice water until well chilled throughout, 10 to 15 min-
utes. Dry gently and store for later use.
10. At service, gently sauté the sausages over medium heat until well browned on all sides,
about 3 minutes. Spread the hot dog bun with the mustard and fill the bun halfway up with
the Creamed Savoy Cabbage. Place the hot dog on top and sprinkle with Crispy Fried
Shallots.
Recipes 155
T U N A A N D G O AT C H E E S E E M PA N A D A S
YIELD: 8 PORTIONS
4 oz/113 g minced onions 1 lb/454 g cooked tuna

1 fl oz/30 mL extra-virgin olive oil 8 oz/227 g fresh goat cheese
4 garlic cloves, minced Salt, as needed
4 oz/113 g chopped pitted green Ground black pepper, as needed
olives 2 lb/907 g puff pastry dough
2 oz/57 g chopped capers Egg wash, as needed
2 oz/57 g toasted pine nuts Salsa, as needed
2 tsp/2 g sweet paprika
1. In a skillet over low heat, sweat the onions in the olive oil until very soft, about 10 minutes.
Add the garlic and continue to cook until fragrant, about 10 minutes. Add the olives, capers,
pine nuts, and paprika and continue to cook gently over low heat for 1 minute.
2. In a mixing bowl, combine the onions, olives, and pine nuts with the tuna and goat cheese
and toss gently to combine. Adjust seasoning with salt and pepper as needed.
3. On a floured surface, roll out the puff pastry dough to a 1∕8-in/3-mm thickness, dock with a
fork to prevent excess puffing of the dough, and cut out 16 circles of 3 in/8 cm diameter.
Gently re-roll the leftover dough to achieve a better yield.
4. Place about 2 oz/57 g of the tuna filling onto each dough circle, brush the edges with egg
wash, and fold in half into a crescent. Using a fork, pinch the edges of each crescent to seal
the empanadas.
5. Brush the empanadas with egg wash and bake at 425°F/218°C until golden brown, about
10 minutes.
6. Serve on a plate with a salsa of your choice.

G R I L L E D F I S H TA C O S
Y I E L D : 8 TA C O S
3 lb/1.36 kg mahimahi fillets 1½ tsp/3 g ground coriander

Salt, as needed 2 garlic cloves, minced
Marinade
Southwestern Slaw (page 182)
½ cup/120 mL vegetable oil
8 flour or corn tortillas, 8 in/20 cm diameter
1½ fl oz/45 mL lime juice
Lime-Flavored Sour Cream (page 181)
1½ tbsp/9 g chili powder
1½ tsp/3 g ground cumin
1. Cut the mahimahi into 16 equal slices, 2 to 3 oz/57 to 85 g each, and season with salt as
needed.
2. Gently combine the vegetable oil, lime juice, chili powder, cumin, coriander, and garlic with
the fish. Allow the fish to marinate for about 30 minutes.
3. Grill the fish over high heat until well marked and cooked through, about 1 minute on each
side.
4. Place about 2 tbsp/30 mL of Southwestern Slaw into a corn tortilla and top with two pieces
of fish. Drizzle with the Lime-Flavored Sour Cream and serve.
Recipes 159
S A LT C O D F I S H F R I T T E R S
YIELD: 8 PORTIONS
1 lb 8 oz/680 g boneless salt cod (bacalao) 2 tsp/9 g baking powder
Sofrito 1 cup/240 mL water

½ cup/120 mL minced chives
2 tsp/4 g ground black pepper
1 red pepper
1 green pepper
Vegetable oil, as needed
Aioli (page 182)
Picada (page 183)
8 oz/227 g all-purpose flour
1. To reduce the salt content of the fish, place the salt cod in a saucepan and add enough
water to submerge it by 2 in/5 cm. Bring to a simmer, turn off the heat, and drain the water.
Repeat the process 3 or 4 times, tasting the fish after each draining to check for salti-
ness. Repeat as often as necessary until the fish tastes pleasantly salty, comparable to well-
seasoned fish. With your hands, flake the cooked cod into hazelnut-size chunks and reserve.
2. For the sofrito, sweat the garlic, onions, and peppers in the olive oil over low to medium heat
until very tender, 5 to 7 minutes, and reserve.
3. In a mixing bowl, combine the flour and baking powder. Add the water and mix thoroughly to
break down any lumps. Add the chives, green onions, and pepper and combine thoroughly.
Add the flaked cod and the sofrito.
4. Shape the fritters with tablespoons and deep-fry at 350°F/177°C until golden brown and
crispy through, 2 to 4 minutes. After the fitters are done, allow to drain on a wire rack. Serve
hot fritters on a plate with either Aioli or Picada.

B R A N D A D E O F S A LT C O D
YIELD: ABOUT 8 PORTIONS
1 lb/454 g salt cod fillets (bacalao) Grated nutmeg, as needed

1 clove garlic, minced Cayenne, as needed
3 fl oz/90 mL olive oil Ground black pepper, as needed
1 cup/240 mL heavy cream, or as needed 1 tbsp/15 mL lemon juice
8 oz/227 g russet potatoes, cooked and Salt, as needed
mashed 1 baguette
1. To reduce the salt content of the fish, place the salt cod in a saucepan and add enough water
to submerge it by 2 in/5 cm. Bring to a simmer, turn off the heat, and drain the water. Repeat
the process 3 or 4 times, tasting the fish after each draining to check for saltiness. Repeat as
often as necessary until the fish tastes pleasantly salty, comparable to well-seasoned fish.
With your hands, flake the cooked cod into hazelnut-size chunks and reserve.
2. In a saucepan over low to medium heat, sweat the garlic in the olive oil for 2 to 3 minutes.
3. Add the cream and bring to a boil. Combine the cream and the flaked cod in a food pro-
cessor and process until smooth. Add the mashed potatoes and mix into a smooth paste.
Adjust the flavor with nutmeg, cayenne, black pepper, and lemon juice, and add salt as
needed. Add more cream as needed to adjust consistency.
4. Serve brandade in a small cup accompanied by a thinly sliced, crispy toasted baguette.
Recipes 161
S H R I M P PA N C A K E S
YIELD: 8 PORTIONS
3 oz/85 g minced onions 1 tsp/4 g baking powder

2 fl oz/60 mL extra-virgin olive oil 1 cup/240 mL water
¼ tsp/0.5 g Spanish paprika 12 oz/340 g shrimp, deveined and minced
2 tbsp/6 g coarsely chopped Olive oil, as needed, for frying
flat-leaf parsley Aioli (page 182)
6 oz/170 g all-purpose flour Picada (page 183)
Salt, as needed
1. In a skillet over low heat, sweat the onions in the oil until very tender, about 10 minutes. Add
the paprika and continue to cook until fragrant, about 30 seconds. Add the parsley.
2. In a bowl, combine the flour, salt, and baking powder; add the water and mix to combine.
Add the shrimp and the onion mixture.
3. To fry the pancakes, heat a ½-in/1-cm level of olive oil in a skillet to about 350°F/177°C.
4. Drop batter by the tablespoon into the oil, flattening the pancakes into 2- to 3-in/5- to 8-cm
rounds using the back of a spoon that has been dipped in hot oil. Fry until golden, 2 to 3
minutes, turning once.
5. Serve pancakes accompanied by Aioli or Picada.

MUSSELS WITH OLIVES
24 mussels, scrubbed, debearded 2 oz/57 g minced black olives

3 oz/90 mL dry white wine 2 salted anchovy fillets
1 bay leaf 2 tbsp/6 g finely cut chives
1 oz/28 g extra-virgin olive oil ¼ cup/21 g finely grated manchego cheese
12 oz/340 g canned tomatoes, chopped
1. In a rondeau or similar pot, combine the mussels, wine, and bay leaf and bring to a boil.
Cover tightly and cook over high heat until the mussels open, 3 to 5 minutes. Discard any
mussels that do not open.
2. Remove the mussels from the shells and reserve. Strain the cooking liquid and set aside.
Separate the mussel shells and keep one half of the shells, discarding the rest.
3. In a separate pan, sauté the onions and garlic in the olive oil until translucent, 1 to 2 minutes.
Add the tomatoes, olives, and anchovies and continue to sauté gently until tender, 2 to
3 minutes.
4. Add the mussel cooking liquid and reduce over medium-high heat until almost fully evapo-
rated, 5 to 10 minutes.
5. Once the liquid has almost fully evaporated, take the skillet off the heat, add the mussels
and chives, and adjust seasoning with salt and pepper.
6. Place the mussels back into the reserved half-shells and sprinkle with the cheese. Serve
immediately.
Recipes 165
SPICY FRIED FISH
YIELD: 8 PORTIONS
2 tbsp/30 mL tamarind paste 1 tbsp/6 g ground turmeric

½ cup/480 mL hot water Cornstarch, as needed, for dredging
3 lb/1.36 kg whole smelts Vegetable oil, as needed, for deep-frying
or similar small fish Malaysian Shrimp Paste Sambal (page 183)
Salt, as needed
1. Combine the tamarind paste with the hot water, mix well to fully disperse, and strain through
a fine-mesh sieve. Reserve.
2. Clean and gut the fish and season with salt as needed.
3. In a bowl, combine the seasoned fish with the strained tamarind paste and allow to marinate
for about 10 minutes.
4. Drain the fish, sprinkle with the turmeric, and mix thoroughly.
5. Dredge the fish in cornstarch, shake off the excess, and deep-fry at 375°F/191°C until
golden brown and cooked through, 3 to 4 minutes. Serve with Malaysian Shrimp Paste
Sambal.
CHEF’S NOTES The key to success in this dish is to make sure that the fish gets crispy and well browned
as it fries. Too often, many chefs are preoccupied with a fear of overcooking, which often
results in food with an unsatisfying lack of flavor and texture. It is safe to say that doneness
is secondary to the value of texture and flavor.
Should a small fish not be available, any mildly flavored fish fillet can be cut into
goujons or strips of 2 to 3 in/5 to 8 cm in length and about ½ in/1 cm in width. These strips
can be cooked the same way.

G R I L L E D S P I C E D F I S H PA S T E
YIELD: 8 PORTIONS
Spice Paste
3 guajillo chiles or similar chiles, 3 lb/1.36 kg skinless sea bass fillets

seeded or similar fish
6 oz/170 g coarsely cut shallots 1 oz/28 g sugar
6 garlic cloves, peeled 1 tsp/2 g ground white pepper
1 tbsp/7 g ground turmeric Salt, as needed
12 macadamia nuts 1 cup/240 mL coconut milk
2 stalks (1½ oz/43 g) lemongrass, Banana leaves, as needed
trimmed and coarsely cut Malaysian Shrimp Paste Sambal (page 183)
1 tsp/2 g ground coriander
1. Submerge the chiles in enough water to cover by 2 in/5 cm, and soak for 15 minutes to
soften. Drain well.
2. Combine the chiles with the shallots, garlic, turmeric, macadamia nuts, lemongrass, and
coriander in a blender and purée to a smooth paste. Add small amounts of water if neces-
sary to facilitate the blending.
3. Dice the fish and mix with the sugar, white pepper, and salt. Process the fish in a food
processor to a coarse paste.
4. Add the spice paste and the coconut milk to the fish and process to a fine paste.
5. Cut the banana leaves into 6-in by 9-in/15-cm by 23-cm pieces, and hold them briefly over
an open flame or under a broiler until they soften and become more pliable.
6. Place 2 tbsp/30 mL of fish paste onto the center of each banana leaf. Parallel the natural
lines of the banana leaf and fold one edge of the banana leaf to cover the fish paste. Fold
the other edge in and press down gently; the resulting package should be 9 in/23 cm long,
1 in/3 cm wide, and ½ in/1 cm thick. Use toothpicks to secure both ends.
7. Grill over high direct heat until cooked through and the banana leaf is well charred, about
5 minutes. Serve as a sandwich filling or on steamed rice, accompanied by the Malaysian
Shrimp Paste Sambal.
Recipes 167
SQUID IN BLACK INK SAUCE
1 lb 8 oz/680 g whole squid with tentacles Sauce

Stuffing 4 oz/113 g minced onions
2 fl oz/60 mL olive oil, plus more as needed 4 fl oz/120 mL dry white wine
2 oz/57 g minced onions 4 fl oz/120 mL tomato purée
2 oz/57 g minced piquillo peppers 4 oz/113 g minced piquillo peppers
2 garlic cloves, minced 1 tbsp/15 mL squid ink
2 oz/57 g minced Serrano ham Salt, as needed
1 oz/28 g bread crumbs Ground black pepper, as needed
Salt, as needed
1. Clean the squid. Remove the cartilage, eyes, and beak if present and discard. Cut the ten-
tacles into small pieces and sauté very briefly over high heat in a skillet in the olive oil, about
30 seconds. Remove from the pan and reserve.
2. Add the onions, piquillo peppers, and garlic to the pan and cook slowly over low heat until
slightly caramelized, about 10 minutes. Add the Serrano ham and cook briefly. Return the
reserved tentacles to the skillet, add the bread crumbs, and season with salt as needed.
3. Stuff the squid tubes (the cleaned heads) with this mixture and secure them with a toothpick.
4. Sear the stuffed squid in olive oil on all sides, remove from the pan, and set aside.
5. Add the onions to the squid’s pan drippings and sweat gently over low heat for about
10 minutes. Add the wine and reduce until fully evaporated. Add the tomato purée, piquillo
peppers, and squid ink and heat through.
6. Purée in a blender until very smooth, adding water as needed to facilitate the blending.
Adjust seasoning with salt and pepper, as needed.
7. Place the seared stuffed squid in a pan large enough to hold them tightly in one layer. Add
the puréed sauce, cover tightly with a lid, and cook gently over very low heat until the squid
is heated through, about 15 minutes. Serve 2 or 3 per portion on a plate with the sauce.

GRILLED SWORDFISH SKEWER WITH
R O A S T E D P O TAT O S A L A D
YIELD: 8 PORTIONS
4 oz/113 g coarsely cut onions 1 cup/240 mL extra-virgin olive oil

2 fl oz/60 mL lemon juice Flat metal skewers, ½ in/1 cm
3 lb/1.36 kg swordfish fillet 40 small fresh bay leaves
Salt, as needed Roasted Potato Salad (page 179)
1. In a blender, combine the onions and lemon juice and purée until very smooth.
2. Cut the swordfish into 1-oz/28-g pieces, season with salt and pepper, and combine with the
lemon juice–onion mix. Add the olive oil and allow to marinate for up to 1 hour.
3. Skewer 6 oz/170 g swordfish onto each flat metal skewer with a bay leaf between each
piece.
4. Grill over high heat, preferably charcoal, for 1 to 2 minutes on each side, until the swordfish
is cooked to an internal temperature of 145°F/63°C and well charred on all sides.
5. At service, remove the metal skewer and serve on top of Roasted Potato Salad.
Recipes 169
SHRIMP IN GARLIC
1 lb 8 oz/680 g shrimp, 16/20 1 cup/240 mL extra-virgin olive oil

count, head and peel on, deveined ½ cup/120 mL dry white wine
Salt, as needed 2 cups/100 g coarsely chopped flat-leaf
12 garlic cloves, very thinly sliced parsley
1 tsp/2 g crushed black pepper Baguette or similar bread, as needed
¼ tsp/0.5 g red pepper flakes
(optional)
1. Season the shrimp with salt.
2. In a sauté pan over low heat, gently sweat the garlic, black pepper, and red pepper flakes in
the olive oil about 30 seconds.
3. Add the wine and bring to a boil briefly. Add the shrimp and poach at about 165°F/74°C until
the shrimp are cooked through, about 5 minutes.
4. Once cooked, remove the shrimp from the olive oil and simmer the oil-wine mix over medium
heat until the wine has evaporated and the oil looks clear; take great care not to brown the
garlic.
5. Return the shrimp to the oil and add the chopped parsley. Serve shrimp in a bowl with the
oil, accompanied by the bread to dip in the oil.

A R O M AT I C F I S H E S C A B E C H E
YIELD: 8 PORTIONS
3 lb/1.36 kg fresh sardines, 1 tbsp/6 g ground cumin

smelts, or similar fish, cleaned 1½ tsp/3 g red pepper flakes
and gutted
1 tsp/2 g ground ginger
Salt, as needed
1 pinch saffron threads
1 cup/240 mL red wine vinegar
1 oz/28 g sugar
Extra-virgin olive oil, as needed,
4 bay leaves
for frying
½ cup/120 mL water
6 garlic cloves, sliced
1. Season the fish with salt and pepper, dredge in flour, and shake off the excess. Deep-fry
the fish in olive oil at 375°F/191°C until golden brown, crispy, and cooked through, 3 to
4 minutes. Remove the fish from the skillet and allow to drain on a wire rack.
2. In a skillet, sweat the garlic in about 4 oz/113g of olive oil over low heat for about 1 minute.
Add the cumin, red pepper flakes, ginger, and saffron, and continue to cook over low heat
until fragrant, about 30 seconds.
3. Add the vinegar, sugar, bay leaves, and water. Bring to a boil and adjust seasoning with salt,
and add vinegar as needed to adjust acidity. It should be a pleasant balance of aromatic and
tart with a gentle sweetness.
4. Arrange the fish in a dish, pour the vinegar mixture over it, and allow to sit for at least 1 hour,
but preferably overnight. Serve at room temperature.
Recipes 173
FISH STOCK FOR BOUILLABAISSE
YIELD: 2 QT/1.92 L
4 oz/113 g large-dice onions 2 tbsp/18 g orange zest, no pith

2 oz/57 g leeks, white part only, 1 fl oz/30 mL Pernod or similar anise liqueur
cut into large dice 3 bay leaves
2 oz/57 g large-dice celery 2 sprigs thyme
1 fl oz/30 mL extra-virgin olive oil ¼ tsp/0.5 g cayenne
4 garlic cloves, sliced 2½ qt/2.4 L cold water
4 lb/1.81 kg fish bones and Salt, as needed
heads, gills removed
8 plum tomatoes, fresh or canned,
crushed
1. In a stockpot or similar pot, sweat the onions, leeks, and celery in the olive oil over moderate
heat until they begin to get tender, 3 to 5 minutes. Add the garlic and sweat until aromatic,
about 1 minute. Add the fish heads and bones and continue to sweat gently over low to
medium heat for 2 minutes.
2. Add the tomatoes, orange zest, Pernod, bay leaves, thyme, cayenne, cold water, salt, and
pepper and bring to a boil. Simmer gently over medium heat for about 30 minutes, skimming
frequently.
3. Adjust seasoning, strain gently through a fine-mesh strainer, and keep refrigerated until
needed.

G A R L I C A N D S A F F R O N M AY O N N A I S E
1 pint/480 mL pure olive oil 1 tsp/5 g salt

6 garlic cloves, peeled 1 tbsp/6 g fresh bread crumbs
2 tsp/1 g saffron threads Juice of 1 lemon
2 egg yolks, at room temperature 2 tsp/4 g cayenne
1. In a blender, combine the olive oil, garlic, and saffron, and purée until smooth.
2. In a mixing bowl, combine the egg yolks with the salt, bread crumbs, lemon juice, and cay-
enne until fully incorporated.
3. Gradually, in a slow stream, add the olive oil, garlic, and saffron purée to the egg mixture,
whisking constantly.
4. If needed, add small amounts of water to adjust viscosity; the sauce should be slightly
spreadable. Adjust seasoning with salt, as needed.
SPICY THAI CUCUMBER SALAD
YIELD: 8 PORTIONS
3 European cucumbers 12 oz/340 g finely minced red onions

(2 lb/907 g), peeled ½ cup/24 g whole mint leaves
½ cup/120 mL lime juice ½ cup/24 g coarsely cut cilantro
¼ cup/50 g sugar ¼ cup/35 g coarsely chopped roasted peanuts
Salt, as needed
3 Thai bird chiles, finely sliced
1. Cut the cucumbers in half lengthwise, remove all the seeds, and cut into thin slices.
2. In a mixing bowl, combine the sliced cucumbers with the lime juice, sugar, salt, chiles, and
onions, and marinate for 15 minutes.
3. Add the mint, cilantro, and peanuts, toss, and adjust seasoning as necessary. Serve well
chilled.
Recipes 175
TA P E N A D E
Y I E L D : 1½ C U P S / 3 6 0 M L
12 oz/340 g salt-cured black 2 fl oz/60 mL lemon juice

olives ½ oz/14 g Dijon mustard
4 oz/113 g capers in brine, 4 fl oz/120 mL extra-virgin olive oil
drained
2 oz/57 g salted anchovy fillets
1. Taste the olives, capers, and anchovies. If they are too salty, submerge them for 10 minutes
in cold water, then drain, rinse and pat dry, and check again.
2. In a food processor, combine the olives, capers, anchovies, lemon juice, mustard, oil, and
pepper and process into a coarsely textured, slightly cohesive paste.
3. Reserve to allow flavors to develop for at least 1 hour before serving.
B E E R B AT T E R
YIELD: 1 QT/960 ML
10 oz/284 g all-purpose flour 1 tbsp/12 g baking powder

1 oz/28 g sugar 1 tsp/2 g ground black pepper
1 oz/28 g salt 1 pint/480 mL dark beer or bock
1. In a mixing bowl, combine the flour, sugar, salt, baking powder, and pepper.
2. Add the beer and mix until smooth. Allow the batter to rest for 30 minutes before use.

FRENCH FRIES
YIELD: 8 PORTIONS
3 lb/1.36 kg russet potatoes, Salt, as needed

100 count
Oil, as needed, for deep-frying
1. Peel the potatoes, cut into sticks of ¼-in/6-mm thickness, and submerge in cold water to
rinse away exterior starch. Wash the potatoes in several changes of cold water.
2. Dry the potatoes and fry in a deep fryer at 275°F/135°C until the exterior of the fries has a
sandpaper-like texture but has not browned yet.
3. On a wire rack, drain the potatoes, and allow to cool and air-dry in a refrigerator for about
3 hours.
4. Fry the potatoes at 325°F/163°C until golden brown and crispy. Remove from the hot oil,
shake off excess, and toss in salt.
HOISIN-PEANUT SAUCE
1 pint/480 mL hoisin sauce 1 fl oz/30 mL sriracha or similar ground

1 cup/240 mL water chili paste
3 oz/85 g minced yellow onions 3 oz/85 g finely chopped roasted peanuts
½ cup/120 mL white rice vinegar
1. In a saucepan, combine the hoisin sauce, water, onions, and vinegar and simmer gently over
low heat for 5 minutes. Add water as needed to maintain a medium to heavy nappé. Set
aside to cool.
2. Add the sriracha and peanuts and serve at room temperature.
Recipes 177
VIETNAMESE DIPPING SAUCE
4 garlic cloves, thinly sliced 1¼ cups/300 mL hot water

2 tsp/10 mL sriracha or similar 2 fl oz/60 mL lime juice with pulp
chili paste 4 oz/113 g sugar
2 Thai bird chiles 1 oz/28 g very finely grated carrots
½ cup/120 mL fish sauce
1. With a mortar and pestle, pound the garlic, sriracha, and chiles until a slightly coarse paste
is achieved.
2. In a mixing bowl, combine the fish sauce, hot water, lime juice, sugar, carrots, and chili-garlic
paste. Mix until the sugar has dissolved. Serve at room temperature.
CHEF’S NOTE Dipping sauces are a crucial component of Vietnamese culinary culture. This one, known
as nuoc cham, is probably the most common. Every chef and household uses a different
version. The ingredients are pretty much the same; just the proportions vary.

R O A S T E D P O TAT O S A L A D
YIELD: 8 PORTIONS
1 lb 8 oz/680 g fingerling potatoes 1 tbsp/15 mL balsamic vinegar

Salt, as needed ½ cup/24 g coarsely chopped flat-leaf parsley
Ground black pepper, as needed ½ cup/78 g pitted Kalamata olives, cut in half
Extra-virgin olive oil, as needed lengthwise
8 oz/227 g shredded green beans ¼ cup/33 g chopped capers
8 oz/227 g halved cherry tomatoes 1 tbsp/8 g chopped anchovies
Dressing 1 tsp/3 g minced garlic

2 fl oz/60 mL sherry vinegar
1. Cut the potatoes into large obliques, season with salt and pepper, and toss in olive oil.
2. Roast the potatoes at 425°F/218°C until golden brown and fully cooked; set aside.
3. In a generous amount of rapidly boiling, well-salted water, cook the beans until tender.
Shock in ice water; set aside.
4. In a bowl, toss the roasted potatoes with the green beans, tomatoes, and all other ingredi-
ents until well combined, and allow to stand at room temperature for 30 minutes.
5. Adjust seasoning with salt and pepper, as needed. Serve slightly warm.
CHEF’S NOTE An oblique cut is used primarily with long, cylindrical vegetables such as parsnips or car-
rots. Place the peeled vegetable on a cutting board. Make a diagonal cut to remove the
stem end. Hold the knife in the same position and roll the vegetable a quarter turn (approxi-
mately 90 degrees). Slice through it on the same diagonal, forming a piece with two angled
edges. Be sure to decrease the angle of the diagonal as the vegetable gets larger in diam-
eter. This will ensure uniform cuts that will cook evenly. Repeat until the entire vegetable
has been cut.
Recipes 179
CREAMED SAVOY CABBAGE
FOR SEAFOOD HOT DOG
YIELD: 8 PORTIONS
1 head savoy cabbage Ground black pepper, as needed

1½ cups/360 mL heavy cream Pinch of grated nutmeg
Salt, as needed 3 oz/85 g dried cranberries, soaked
1. Cut two-thirds of the cabbage into a fine chiffonade (1∕8 in/3 mm), and cut the remaining one-
third of the cabbage into coarse chunks.
2. Cook the coarse chunks in 1 gal/3.84 L of well-salted water for 5 to 8 minutes, until tender,
and purée in a blender until very smooth.
3. Add the heavy cream, adjust seasoning with salt, pepper, and nutmeg, and chill down
rapidly. Reserve.
4. Cook the cabbage chiffonade in 1 gal/3.84 L of well-salted water until tender, 3 to 5 minutes.
Drain well, gently squeeze out excess moisture, and combine with the puréed cabbage mix.
5. Add the cranberries, adjust seasoning with salt and pepper, and reserve for later use.
Serve hot.

CRISPY FRIED SHALLOTS
YIELD: 8 PORTIONS
1 lb/454 g shallots, sliced 1∕8 in/ 1 qt/960 mL vegetable oil

3 mm thick
1 tbsp/8 g cornstarch, or as needed
1. In a mixing bowl, toss the shallots with the cornstarch to evenly coat them with a thin layer.
2. In a 2-qt/1.92-L saucepan, heat the oil to about 200°F/93°C. Place the shallots into the
warm oil and increase the heat to high until the oil is at 325°F/163°C. Maintain 325°F/163°C
until the shallots are golden brown and crispy throughout.
3. With a spider or similar tool, remove the shallots from the oil and allow to drain on a wire rack
until cool. Gently blot with an absorbing towel and keep in a dry spot for later use.
CHEF’S NOTE The temperature of the oil for the crispy fried shallots is initially very low. This is done to
drive out any moisture so that the shallots will stay crispy once they turn golden brown.
LIME-FLAVORED SOUR CREAM
YIELD: 1 CUP/240 ML
1 cup/240 mL Mexican Cream 2 tsp/6 g finely grated lime zest

(page 119) 1 tbsp/15 mL lime juice
½ cup/120 mL buttermilk Salt, as needed
Combine the Mexican Cream, buttermilk, lime zest, lime juice, and salt, and mix well.
Recipes 181
SOUTHWESTERN SLAW
YIELD: 8 PORTIONS
1 lb/454 g green cabbage ½ oz/14 g jalapeños, seeded and finely

Salt, as needed minced
1 fl oz/30 mL lime juice ¼ cup/12 g coarsely cut cilantro
1 fl oz/30 mL honey Ground black pepper, as needed
2 oz/57 g finely minced red

onions
1. Cut the cabbage into coarse chunks and chop in a food processor until coarsely chopped.
2. In a mixing bowl, mix the chopped cabbage with salt, work well, and allow to sit for about
15 minutes.
3. Squeeze excess moisture out of the cabbage and combine with the lime juice, honey,
onions, jalapeños, and cilantro. Adjust seasoning with salt and pepper, as needed.
AIOLI
8 garlic cloves, peeled and 2 egg yolks

chopped 1 pint/480 mL pure olive oil
Salt, as needed
1. Combine the garlic and salt and crush into a coarse paste in a mortar or with the side of a
knife.
2. Combine with the egg yolks in a bowl, and gradually pour in the oil in a slow, steady stream
until emulsified. Adjust seasoning as needed.
CHEF’S NOTE To prepare this recipe in a food processor, combine the garlic, salt, and egg yolks in the
bowl. With the processor running on low speed, slowly add the oil in a fine stream.

PICADA
6 oz/170 g baguette, cut into 8 garlic cloves, minced

½-in/1-cm slices Salt, as needed
1 pint/480 mL extra-virgin olive oil ½ cup/24 g chopped flat-leaf parsley
8 oz/227 g blanched roasted almonds Ground black pepper, as needed
8 oz/227 g blanched roasted hazelnuts
1. Fry the bread in the olive oil until golden brown and crispy throughout. Keep the oil for
later use.
2. In a food processor, grind the almonds, hazelnuts, garlic, bread, and salt to a coarse paste.
Add the parsley and continue to process.
3. In a mixing bowl, combine the bread-nut mixture with the olive oil left over from frying the
bread to form a slightly coarse, spreadable paste. Adjust seasoning with salt and pepper as
needed. Serve at room temperature.
M A L AY S I A N S H R I M P PA S T E S A M B A L
YIELD: 8 PORTIONS
10 red Fresno chiles (8 oz/227g) or similar Salt, as needed

chiles, seeded and deveined Juice of 1 lime
1 tbsp/15 mL Malaysian shrimp paste, toasted
With a mortar and pestle, pound the chiles to a fine paste with the shrimp paste and salt. Add the
lime juice and adjust seasoning as needed.
CHEF’S NOTE Malaysian shrimp paste, also known as belacan, is a very fragrant condiment common in
Malaysian cooking. It is made by grinding and salting small shrimp and allowing them to
ferment, then pressing it into sliceable blocks. In order to enhance the flavor, Malaysian
shrimp paste is usually toasted before use.
Recipes 183
C H A P T E R 4
VEGETABLES
184 CHAPTER 4 Vegetables

lant food has always been vital to our diet, and early humans ate a primarily veg-
P etarian diet. Their principal foods were wild fruits, seeds, leaves, stalks, tubers, and
roots, supplemented by the meat of hunted or scavenged animals. Many anthro-
pologists agree that the gradual change from a nomadic to a domestic lifestyle with the
inception of agriculture about 10,000 years ago considerably reduced the diversity of our
plant food, but facilitated the creation of a reliable supply. To achieve the greatest nutri-
tional benefit and best taste from this new resource, our ancestors developed methods to
make produce more palatable and digestible, the foundation of today’s diverse vegetable
cookery with its cultural and regional variations.
Today, produce is viewed differently from region to region. For most cultures, it is an
appreciated, integral part of the daily meals. Meat comes to the table in relatively small
doses, with perhaps an occasional meat dish for sharing, accompanied by several vegeta-
ble and grain preparations. To accentuate the flavor, small amounts of meat might some-
times be incorporated into vegetable dishes. In South and Southeast Asia, vegetarian or
vegan cultures are widespread. These cuisines have created exciting vegetarian and vegan
dishes, popular and coveted far beyond their regional boundaries.
Some industrialized Western cultures serve vegetables as an accompaniment to
meat, poultry, or fish. Regrettably, the vegetables are often outshone by the featured
item and prepared with a lack of passion. As a result, many see the vegetable side dish
as a mere nutritional necessity with little appeal. However, a look at older or traditional
cookbooks reveals that these cuisines actually offer a great variety of attractive veg-
etable preparations. Inspired by a harvest surplus, or by a limited availability of meat or
fish, these time-honored dishes place the vegetable in the center of the plate, perhaps,
if desired, with some meat on the side. Examples include the famous French cassoulet,
braised greens with ham hocks from the southern United States, and Rutabaga Stew
(page 207) from Germany.
ST O R A G E
Harvesting produce does not end its life. Vital processes, causing desirable and unde-
sirable changes, continue. Climacteric fruits, like pears, avocado, or bananas, begin to
ripen after harvest and become delectably sweet and enjoyable. Stored too long, they will
begin to decay. Others, like cherries, apples, and berries, will not continue to ripen off the
plant. Since they have to be harvested at peak ripeness, the quality of delicate berries and
others deteriorates rapidly during transport and storage. Many vegetables, once discon-
nected from their original food and energy source, switch into survival mode and begin to
convert accumulated nutrients for their own nourishment. True new potatoes, sweet and
creamy when they come out of the ground, will turn starchy within a few days. Mature
potatoes, on the other hand, will turn their starches into sugar and actually become sweet

if they are stored too cold. And crisp leafy vegetables can become limp very quickly if
moisture loss is not controlled. All of these changes can be manipulated and slowed
down by proper storage. Temperature control is one of the most effective ways to prevent
loss of quality. However, prolonged exposure to the average refrigerator temperature of
40°F/4°C can actually damage some produce. Bananas turn black, tomatoes lose flavor,
and avocados darken. For these and many other items, a storage temperature of about
50°F/10°C is advisable.
PREPAR ATIO N
Popular belief suggests that it is better to eat vegetables raw or undercooked, as heating
supposedly strips the produce of its nutritional benefits. In rare cases, or if the vegetable
is poorly prepared, this might be true. Properly executed, cooking actually improves palat-
ability and digestibility as well as nutritional accessibility.
Based on the characteristics of different vegetable categories, appropriate cooking
methods vary. For color retention, young and crisp green vegetables are often rapidly
boiled in well-salted water before they are finished with butter and aromatics. Immature
squashes, on the other hand, are much better grilled, sautéed, or stewed. An aggres-
sive dry heat supports their inherent delicate flavor, while boiling in liquid would turn
them mushy and tasteless. Mature squashes, as well as roots and tubers, benefit from
roasting. Their starches and sugars, caramelized from the high heat of the oven, cre-
ate a well-browned and flavorful exterior. Root vegetables, to draw attention to their
firm texture and their natural sweetness, are often cooked in a small amount of liquid
with butter and a natural sweetener like sugar or honey. In this process, known as
glazing, the liquid is allowed to evaporate, leaving a shiny, sweet coating around the
cooked vegetable. Young leafy vegetables can be sautéed or stir-fried, whereas mature
greens such as collards, kale, or mustard greens are most enjoyable after a long and
slow braise.
Culinary fruits, in contrast, are mostly enjoyed raw or minimally prepared. The clas-
sical menu sequence of most cuisines places them at the end, as a finale or climax of
the menu. Traditional European Christmas gifts often include fruits as a treat or reward
for good behavior. English proverbs, as in “the fruits of our labor,” also express our
general mind-set. All this love and affection might in part be due to the fact that plants
actually design their fruits to be appealing; their irresistibility is the reward for dispersing
the seeds.
Street-food vendors prefer easy, executable methods like grilling or frying. Braised
dishes are popular too. Their hot-holding capability makes them perfect candidates for
a service with limited means. See Table 4.1 for vegetables and their appropriate cooking
methods.
Preparation 187
TA BLE 4 . 1 Cooking Methods and Suitable Vegetables
M E THOD S UITA B L E V EG ETA B L E CAT EG O R I ES S A MP L ES
Sautéing/Stir-frying Naturally tender young vegetables Broccoli

Carrots
Mushrooms
Napa cabbage
Spinach
Sugar snap peas
Yellow squash
Zucchini
Glazing Root vegetables Beets

Some tubers Carrots
Celeriac
Rutabagas
Sweet potatoes
Turnips
Grilling Young, high-moisture vegetables Bell peppers

Tubers Eggplant
Green asparagus
Potatoes
Green onions
Sweet potatoes
Yellow squash
Zucchini
Rapid boiling before finishing Tender young vegetables Baby carrots

Brussels sprouts
Green beans
Snow peas
Sugar snap peas
Simmering in liquid Legumes Mature beans

Tubers Potatoes
Root vegetables Sweet potatoes
Whole beets

M E THOD S U I TA B L E V EG ETA B L E CAT EG O R I ES S A MP L ES
Roasting Tubers Brussels sprouts

Roots Carrots
Mature squashes Cauliflower
Sturdy vegetables Garlic cloves
Peppers
Plantains
Potatoes
Turnips
Whole shallots
Frying (commonly batter or Tubers Potatoes

breading coated) All other naturally tender vegetables Sweet potatoes
Braising/stewing Sturdy leafy vegetables Carrots

Root vegetables Cauliflower
Cabbages Celery
Stalks Collard greens
Fennel
Kale
Mustard greens
Peppers
Red, green, or savoy cabbage
Rutabagas
Squashes
The culinary scene around produce is changing. Traditionally limited to only a few fried
items, like French Fries (page 177), onion rings, and fried green tomatoes, today’s street
food presents many exciting vegetable dishes.
Expanding produce departments and revitalized farmers’ markets stand witness to the
growing demand for a wholesome diet. The direct cooperation between individual food-
service operators and nearby farmers, once often greeted with a lofty smile, has become a
viable business option, as more and more patrons are willing to pay a premium for sustain-
ably produced food.
Prepared skillfully, with enthusiasm and respect for the ingredients, produce certainly
can be the star on the plate. Once the potential is recognized, nobody will feel the need to
hide the vegetable or eat it only out of a sense of obligation; patrons will actually ask for it.
Preparation 189
E G G P L A N T PA R M E S A N
YIELD: 8 PORTIONS
3 lb/1.36 kg eggplant Oil, as needed, for pan frying

Salt, as needed
Ground black pepper, as needed Tomato Sauce (page 191)
Breading 8 oz/227 g grated mozzarella cheese

8 oz/227 g grated Parmesan cheese
Grilled Garlic Bread (page 248)
1 pint/480 mL egg wash
8 oz/227 g bread crumbs
1. Peel the eggplant and cut into ½-in/1-cm slices. Toss the eggplant slices in a small amount
of salt and allow to sit in a colander until eggplant appears moist, about 15 minutes.
2. Pat the eggplant dry and season with black pepper. Dredge the sliced eggplant in flour and
shake off the excess. Dip in the egg wash and shake off the excess. Dredge in the bread
crumbs, making sure the eggplant is evenly coated.
3. Pan-fry the eggplant slices over medium heat in a relatively generous amount of oil until
golden brown on both sides, 1 to 2 minutes per side. Once done, allow to drain on a wire
rack.
4. Ladle a thin layer of Tomato Sauce onto the bottom of an ovenproof casserole dish or hotel
pan and top with one layer of the fried eggplant. Top the eggplant with one-third of the
grated cheeses. Repeat with more tomato sauce, fried eggplant, and another one-third of
the cheese. Add tomato sauce on top and cover with the last one-third of the cheese.
5. Bake the Eggplant Parmesan in a 350°/177°C oven until well browned and bubbly, 20 to
30 minutes. Serve on a deep plate with a piece of Grilled Garlic Bread.

T O M AT O S A U C E
YIELD: 2 QT/1.92 L
1 lb/454 g minced onions 1 tbsp/3 g chopped oregano

4 lb/1.81 kg tomatoes, canned with juice ¼ cup/12 g basil, cut into fine chiffonade
2 cups/480 mL tomato purée
1. In a stockpot or similar pot, sweat the onions in the olive oil over very moderate heat until
very tender, about 15 minutes.
2. Add the garlic and continue to sweat gently until fragrant, about 30 seconds.
3. Add the tomatoes, tomato purée, and oregano. Bring to a boil and simmer very gently over
low heat for about 45 minutes, adding water as needed to maintain a medium nappé. Adjust
seasoning with salt and pepper, as needed.
4. Purée the sauce in a food mill or food processor until slightly coarse. Adjust seasoning and
add the basil.
Recipes 191
RADISH SALAD WITH PORK CRACKLINGS
In Mexican cooking, chicharrones, also known as pork rinds, are made by deep-frying cooked
and dehydrated pork skin until it is crispy and puffy. Commonly obtained commercially, they are
used for stews and stuffing for tortas and tacos. In other Latin American and Caribbean countries,
chicharrones are made from pork skins and the underlying meat. One of the most popular cuts
for this is pork belly.
YIELD: 8 PORTIONS
1 lb 8 oz/680 g radishes, thinly 6 fl oz/180 mL pure olive oil

sliced Salt, as needed
2 oz/57 g red onions, sliced Coarsely cracked black pepper, as needed
paper-thin against the grain
½ oz/14 g mint, cut into chiffonade
2 cups/142 g radish sprouts
½ oz/14 g coarsely chopped cilantro
2 fl oz/60 mL lime juice
4 oz/113 g pork cracklings
2 fl oz/60 mL orange juice
1. In a bowl, combine the radishes, onions, and radish sprouts.
2. Add the lime juice, orange juice, and olive oil. Adjust seasoning with salt and pepper.
3. Add the mint and cilantro.
4. Combine everything with the pork cracklings and serve immediately.
Recipes 193
T O M AT O - B R A I S E D C A U L I F L O W E R
YIELD: 8 PORTIONS
8 oz/227 g diced onions 2 cauliflower heads (3 to 3½ lb/1.36 to

3 fl oz/90 mL extra-virgin olive oil 1.59 kg), trimmed, cut into bite-size florets
8 garlic cloves, minced 2 lb/907 g canned tomatoes with juice
4 bay leaves Salt, as needed
1 tsp/2 g red pepper flakes ½ oz/14 g basil leaves
1. In a rondeau or similar pot, sweat the onions in the olive oil over moderate heat until very
tender, about 5 minutes. Add the garlic, bay leaves, and red pepper flakes and continue to
cook until fragrant, about 30 seconds. Add the cauliflower and sweat gently, stirring occa-
sionally, for 5 minutes.
2. Crush the tomatoes and add, with their juice, to the cauliflower.
3. Bring to a boil over low to medium heat, adjust seasoning, and cook, covered with a tight-
fitting lid, until the cauliflower is tender and most of the liquid has been absorbed, about
30 minutes.
4. Verify doneness after about 20 minutes. The cauliflower should be fork-tender. If necessary,
remove the lid to evaporate excess liquid. At the moment of service, adjust seasoning, add
the basil leaves, and serve in a bowl.

S A M FA I N A
YIELD: 1½ QT/1.44 L
1 lb 8 oz/680 g large-dice 1 lb 8 oz/680 g zucchini, seeded, cut into

onions ¾-in/2-cm dice
4 fl oz/120 mL extra-virgin 1 lb 8 oz/680 g red peppers, roasted, peeled,
olive oil cut into ¾-in/2-cm dice
4 garlic cloves, thinly sliced 1 lb/454 g canned whole tomatoes with juice
1 lb/454 g Japanese eggplant, Salt, as needed
skin on, cut into ¾-in/2-cm dice Ground black pepper, as needed
1. In a rondeau or similar pot over low heat, sweat the onions in the olive oil until very tender,
about 10 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2. Add the eggplant and zucchini and continue to sweat gently until they begin to get tender
and until the liquid has evaporated, 5 to 8 minutes, stirring occasionally.
3. Add the peppers and tomatoes, reduce the heat, and simmer uncovered until the liquid has
again evaporated and the vegetables are very soft. Adjust seasoning as needed with salt
and pepper. Serve in a bowl or on a plate.
CHEF’S NOTES Samfaina is often referred to as the Catalonian ratatouille. It can be served as a one-
pot meal accompanied by some crusty bread or as an adjunct to grilled meat, poultry, or
seafood.
On occasion, the vegetables will be allowed to cook for long enough for the samfaina
to reach an almost jam-like texture, and it is served as an accompanying sauce.
Recipes 195
ROMESCO SAUCE WITH GRILLED
V E G E TA B L E S
YIELD: 8 PORTIONS
2 red peppers Salt, as needed

2 zucchini Ground black pepper, as needed
2 Japanese eggplant 8 fl oz/240 mL extra-virgin olive oil
2 russet potatoes 2 fl oz/60 mL sherry vinegar
2 sweet potatoes Romesco Sauce (page 198)
1. Grill or broil the red peppers until the skin is blistered away from all sides. Place the peppers
into a container with a tight-fitting lid or a paper bag and allow them to sweat for 5 minutes.
Remove the skin and seeds and cut into quarters.
2. Cut the remaining vegetables into ¼-in/6-mm-thick slices, adjusting the angle as needed to
achieve similar-size slices.
3. Season all of the vegetables with a generous amount of salt and pepper and toss with
2 fl oz/60 mL of olive oil.
4. Grill the vegetables over high heat until well-marked and browned on both sides and cooked
through, 1 to 2 minutes per side.
5. Arrange the vegetables attractively on a platter, drizzle with the remaining olive oil and the
sherry vinegar, and serve with the Romesco Sauce.
Recipes 197
ROMESCO SAUCE
Romesco sauce, an iconic component of Spanish cookery, has its origins in Catalonian cui-
sine. This sauce reflects a traditional Spanish sauce-making technique in which the main item is
puréed and body and viscosity is achieved by incorporating ground nuts or bread. The Picada
sauce on page 183 follows a similar principle. On many tables in Spain, this sauce is the focus
and the fish, seafood, meat, or vegetable is considered of secondary importance.
YIELD: 1 QT/946 ML
2 oz/57 g skinned hazelnuts 1 lb/454 g plum tomatoes

3 oz/85 g skinned almonds, 3 fl oz/90 mL extra-virgin olive oil
blanched 2 fl oz/60 mL sherry vinegar
4 garlic cloves, peeled 2 tbsp/6 g chopped flat-leaf parsley
2 oz/57 g baguette or similar Salt, as needed
bread, sliced ¼ in/6 mm thick
2 lb/907 g red peppers
1. Roast the hazelnuts, almonds, garlic, and bread at 350°F/177°C until lightly browned.
2. Grill the peppers and tomatoes until charred on all sides. Place in a container with a tight-
fitting lid. Allow to sweat for 5 minutes, and remove the skins.
3. Combine the hazelnuts, almonds, garlic, bread, peppers, tomatoes, olive oil, vinegar, pars-
ley, salt, and pepper in a food processor and purée into a slightly coarse paste. If needed,
adjust viscosity with water. Adjust seasoning as needed with salt and pepper.

V E G E TA B L E K H O R M A
Khorma, occasionally spelled korma, curma, qorma, or kurmais, is an Indian meat or vegetable
stew. Made with ground nuts, seeds, and dairy and/or coconut milk, a khorma is commonly
creamy and mild. Bold and hot spices are generally avoided or used only in small amounts.
YIELD: 8 PORTIONS
Spice Paste 1 cup/48 g coarsely cut cilantro, with stems
12 oz/340 g sliced onions

2 oz/57 g ghee 1 lb 8 oz/680 g large-dice red potatoes
1 tbsp/9 g sliced garlic 1 cauliflower head (1½ to 2 lb/680 to 907 g),

cut into bite-size florets
1 oz/28 g Fresno chiles, seeded
8 oz/227 g large-dice red peppers
1 tbsp/9 g blue poppy seeds
8 oz/227 g carrots, peeled, cut into obliques
1 tbsp/6 g sweet paprika
8 oz/227 g green beans, halved
1 cup/240 mL Bulgarian or similar yogurt
1 oz/28 g ghee
3 tbsp/25 g chickpea flour
8 oz/227 g cherry tomatoes, halved
¼ cup/18 g desiccated coconut
Salt, as needed
2 oz/57 g cashews
1. For the spice paste, sweat the onions in the ghee over moderate heat until very tender and
slightly caramelized, about 10 minutes.
2. Add the garlic, chiles, poppy seeds, and paprika and continue to sweat gently until aromatic.
Combine with the yogurt, chickpea flour, coconut, cashews, and cilantro in a blender and
purée to a fine paste, adding water as needed to facilitate the blending. Set aside.
3. In a rondeau, sweat the potatoes, cauliflower, peppers, carrots, and beans in the ghee over
moderate heat until they begin to get tender, 5 to 10 minutes.
4. Add water until barely covered, bring to a boil, adjust seasoning with salt, and simmer gently
over moderate heat until all the vegetables are fork-tender, 10 to 15 minutes.
5. Add the spice paste to the vegetables, and simmer for about 2 more minutes. Add the cherry
tomatoes, and adjust the seasoning and viscosity until the sauce is a medium nappé.
Recipes 199
SPICY STIR-FRIED EGGPLANT
YIELD: 8 PORTIONS
2 lb/907 g Japanese eggplant 1 medium-dice red pepper

Salt, as needed 2 tbsp/25 g sugar
1 tbsp/9 g minced ginger 1½ fl oz/45 mL light soy sauce, not
3 garlic cloves, minced low-sodium
2 fl oz/60 mL vegetable oil 1 fl oz/30 mL dark rice vinegar
1 fl oz/30 mL chili bean paste 1 green onion, minced
1 medium-dice green pepper
1. Cut the eggplant into obliques, sprinkle with salt, and set aside for 10 minutes.
2. In a wok over medium-high heat, sweat the ginger and garlic in the vegetable oil until
fragrant, about 10 seconds. Add the chili bean paste and continue sweating.
3. Add the eggplant and peppers and stir-fry over moderate heat until fork-tender, 3 to
5 minutes.
4. Add the sugar and continue to stir-fry until the ingredients begin to caramelize. Deglaze with
the soy sauce and vinegar. Adjust seasoning as needed. Add the green onions, toss gently,
and serve in a bowl.
CHEF’S NOTES Chili bean paste is a salty paste made from fermented soybeans and chiles. Its main flavor
profile is fermented soy with a strong, spicy aftertaste. It can be substituted with a soy
paste with the addition of dried hot chiles.
Dark rice vinegar, also known as black rice vinegar, is a very popular condiment in
Chinese cooking. It has a strong, almost smoky flavor and is commonly found in many
stir-fried and braised dishes. It is not commonly found in dressings or used for cold dishes,
because its strong flavor will overpower many other flavors.

ROASTED EGGPLANT PURÉE WITH
YOGURT AND WALNUTS
YIELD: 8 PORTIONS
2 large eggplant (1½ to 2 lb/680 to 3 tbsp/9 g chopped flat-leaf parsley

907 g), cut in half lengthwise ¼ tsp/0.5 g cayenne
Salt, as needed Ground black pepper, as needed
Garnish
2 oz/57 g toasted walnuts
2 fl oz/60 mL olive oil
1 tbsp/3 g mint, cut into chiffonade
3 tbsp/45 mL lemon juice
1 cup/120 g toasted walnuts, chopped
1 cup/240 mL Greek yogurt, strained
Pita Bread (page 111)
3 tbsp/9 g mint, cut into chiffonade
1. Rub the flesh side of the eggplant with salt and brush with 1 to 2 tbsp/15 to 30 mL of olive
oil per half. With a paring knife, score the flesh about 1 in/3 cm deep.
2. In an oven at 400°F/204°C, roast the eggplant, flesh side up, until lightly charred and cooked
through, 10 to 15 minutes. Remove the skin, coarsely chop the eggplant flesh, and set aside.
3. In a food processor, combine the walnuts, garlic, lemon juice, yogurt, mint, and parsley and
process into a fine paste.
4. Add the eggplant flesh and cayenne and process into a slightly coarse paste. Adjust season-
ing with salt, pepper, and cayenne.
5. At service, sprinkle with olive oil, mint, and walnuts and serve in a cup accompanied by
Pita Bread.
Recipes 201
SPICY TOFU WITH MUSHROOMS
YIELD: 8 PORTIONS
1 oz/28 g dried shiitake 4 garlic cloves, minced

mushrooms 1 tbsp/15 mL Shaoxing wine or sherry
8 oz/227 g oyster mushrooms 2 fl oz/60 mL light soy sauce, not low-sodium
8 oz/227 g button-size white 2 lb/907 g silken tofu, cut into ½-in/1-cm dice
mushrooms
Salt, as needed
1½ tsp/4 g Sichuan pepper
Cornstarch slurry, as needed
1 tsp/2 g red pepper flakes
Garnish
2 tbsp/30 mL chili bean paste 1 green onion, sliced
2 green onions, minced 2 garlic cloves, thinly sliced
2 tsp/6 g ginger, minced
1. Soak the shiitakes in water for 12 hours. Remove the stems and cut into small dice.
2. Remove all tough parts of the oyster mushrooms and tear them parallel to the gills into bite-
size pieces; set aside. Cut the white mushrooms into quarters.
3. In a skillet over low heat, fry the Sichuan pepper and red pepper flakes in the oil until lightly
browned, 30 seconds to 1 minute. Strain the oil into a wok and discard the solids.
4. In the flavored oil over medium heat, sweat the chili bean paste, green onions, ginger, and
garlic until fragrant, about 20 seconds. Add the soaked shiitake mushrooms and stir-fry
slowly for 1 minute. Add the fresh mushrooms and stir-fry until they have shrunk in size by
about half and stop exuding moisture as they cook.
5. Add the wine and soy sauce. Carefully place the diced tofu over the cooked mushrooms in
the wok, sprinkle with salt, cover with a lid, and simmer gently for 3 minutes.
6. Very gently mix the tofu with the mushrooms, and thicken lightly with cornstarch slurry to
medium nappé, so the juices lightly coat the tofu and mushrooms. Adjust seasonings as
needed. Serve in a bowl and garnish with the sliced green onion and garlic.
CHEF’S NOTES This dish exemplifies a common flavor profile of Sichuan. Known as Má Là in Chinese, this
“numb and spicy” flavor combines the burn of the dried chiles with the numbing sensation of
the Sichuan peppers. These are not a true pepper, but the dried flower bud of a prickly ash tree.
Silken tofu is a very soft tofu with the mouthfeel of fine custard. It has a high water
content and needs to be handled gently to prevent breaking it during cooking.

G R I L L E D S W E E T P O TAT O E S
YIELD: 8 PORTIONS
3 lb/1.36 kg sweet potatoes, peeled, 3 fl oz/90 mL extra-virgin olive oil

sliced lengthwise ¼ in/6 mm thick 2 oz/57 g pomegranate molasses
Salt, as needed
1. Season the sweet potato slices with salt and pepper and toss in the olive oil.
2. Grill on both sides over moderate to high heat until cooked through and well caramelized,
1 to 2 minutes per side.
3. Once the sweet potato is done, brush with the pomegranate molasses and flip over to brush
the other side. Allow the pomegranate molasses to caramelize on both sides. Remove from
the grill quickly, to prevent the pomegranate molasses from burning.
4. Arrange on a platter and drizzle generously with olive oil. Serve on a plate.
CHEF’S NOTE Pomegranate molasses, a common ingredient in Middle Eastern cooking, adds a tart and
acidic dimension to many dishes. It is made by reducing the juice of tart pomegranate
varieties.

V E G E TA B L E S I N S P I C Y C O C O N U T M I L K
YIELD: 8 PORTIONS
2 garlic cloves, minced 8 oz/227 g white mushrooms, cut into

2 red Thai bird chiles, minced quarters
1 tbsp/6 g minced galangal 8 oz/227 g bok choy, stems cut into large dice,
leaves cut into chiffonade
1 stalk lemongrass (½ to
¾ oz/14 g to 21 g), minced 4 oz/113 g cherry tomatoes
2 fl oz/60 mL vegetable oil 1 pint/480 mL coconut milk
3 tbsp/45 mL Thai red curry paste 4 lime leaves, bruised
1 red pepper (5 to 6 oz/142 g to 2 tbsp/30 mL Thai fish sauce

170 g), cut into large dice 2 tbsp/25 g palm sugar
8 oz/227 g sugar snap peas, 1 cup/35 g basil leaves
strings removed ½ cup/24 g coarsely cut cilantro
8 oz/227 g carrots, cut into obliques
1. In a wok or similar pan over moderate heat, sweat the garlic, chiles, galangal, and lemon-
grass in the vegetable oil until aromatic, about 1 minute. Add the curry paste and continue
to sweat over moderate heat for about 30 seconds.
2. Add the red pepper, peas, carrots, mushrooms, bok choy, and tomatoes. Continue to stir-fry
until everything is well coated and begins to get tender, 2 to 3 minutes.
3. Add the coconut milk and lime leaves, and adjust seasoning with fish sauce and palm sugar
as needed. Bring to a boil and simmer gently over low heat until everything is fork-tender,
about 10 minutes. Taste and adjust seasoning and viscosity as needed to reach medium
nappé.
4. At service, add the basil and cilantro and mix gently. Serve in a deep bowl.
Recipes 205
R U TA B A G A S T E W
YIELD: 8 PORTIONS
One 1-lb/454-g smoked ham hock 1 lb/454 g yellow potatoes, peeled, cut into
3 qt/2.84 L chicken stock large dice
1 lb/454 g large-dice onions Salt, as needed
2 oz/57 g lard Ground black pepper, as needed
1 lb 8 oz/680 g cured and smoked ¼ cup/12 g parsley, chopped not too finely
pork butt, cut into large dice Coarsely cracked black pepper (optional)
3 lb/1.36 kg large-dice rutabagas
1. Simmer the ham hock in the stock over low to medium heat until fork-tender, 1½ to 3 hours.
Once tender, remove the hock from the stock and take off all meat from the bone and skin,
dice it, and set aside. Reserve the resulting ham hock and stock.
2. In a stockpot over medium heat, sweat the onions in the lard until translucent, 5 to 8 min-
utes. Add the pork butt and continue to sweat for 2 to 3 minutes.
3. Add the rutabagas, potatoes, cooked ham hock meat, and stock, bring to a boil, and simmer
gently over low to medium heat until everything is tender, 30 to 45 minutes. Adjust seasoning
as needed.
4. At service, add the parsley and optionally add a generous amount of coarsely cracked black
pepper. Serve in a soup bowl.
CHEF’S NOTE This dish is a good representative of the one-pot dishes in German cuisine. Hearty and
easy to prepare with simple means, these types of stews provide a substantial meal, espe-
cially during cold winter seasons.
Recipes 207
EGGS IN CURRY
YIELD: 8 PORTIONS
2 fl oz/60 mL vegetable oil 1 tbsp/6 g ground turmeric

1½ tsp/3 g cumin seeds 1½ tsp/3 g ground chile
1½ tsp/3 g black mustard seeds 1½ qt/1.44 L crushed tomatoes
1 sprig curry leaves Salt, as needed
8 oz/227 g medium-dice yellow Ground black pepper, as needed
onions 16 hard-cooked eggs, peeled
4 garlic cloves, sliced Vegetable oil, as needed
1 tbsp/9 g minced ginger 1 tbsp/6 g garam masala
1 tbsp/6 g ground coriander 1 cup/48 g coarsely cut cilantro
1. Heat the vegetable oil in a wok over medium heat, and add the cumin seeds and mustard
seeds and fry until they crackle, 10 to 20 seconds.
2. Add the curry leaves and cook until wilted, 10 to 20 seconds.
3. Add the onions and cook over moderate heat until golden brown, 5 to 10 minutes.
4. Add the garlic and ginger and continue to cook until fragrant, about 30 seconds. Add
the coriander, turmeric, and ground chile and continue to cook gently until fragrant, 10 to
20 seconds.
5. Add the tomatoes and simmer slowly until the sauce thickens, 15 to 20 minutes. Adjust
6. Fry the eggs in the vegetable oil over medium heat until golden brown on all sides, 2 to
3 minutes. Add the eggs to the tomato curry sauce and continue to cook until the eggs
are heated through. Add the garam masala and cilantro; mix gently and serve immediately.
Serve eggs with sauce in a bowl.
CHEF’S NOTE Garam masala, literally meaning “warming spices,” is a combination of spices originating
in Indian cuisine. The exact mixture varies, but common components are black pepper,
cardamom, cinnamon, clove, and cumin seeds.

GRILLED ZUCCHINI KEBOB
YIELD: 8 PORTIONS
Charmoula 1 fl oz/30 mL lemon juice

1½ tsp/3 g ground coriander 3 lb/1.36 kg zucchini, quartered lengthwise,
¼ preserved lemon, finely diced seeded, cut into large dice
½ oz/14 g minced parsley Salt, as needed
½ oz/14 g minced cilantro 1 fl oz/30 mL olive oil
½ tsp/0.5 g ground saffron 8 flat metal skewers
½ tsp/1 g sweet paprika Garnish

¼ tsp/0.5 g cayenne 2 tbsp/6 g chopped flat-leaf parsley
3 fl oz/90 mL extra-virgin olive oil 2 tbsp/6 g coarsely cut cilantro
1. To make the charmoula, combine the garlic, coriander, preserved lemon, parsley, cilantro,
saffron, paprika, cayenne, olive oil, lemon juice, and 1 fl oz/30 mL water and mix well.
2. Season the zucchini with salt and toss in the olive oil; thread on the skewers.
3. Grill over very high heat until slightly charred and cooked through, 1 to 2 minutes per side.
Brush with the charmoula and allow it to caramelize slightly. The zucchini should be slightly
charred and fork-tender.
4. Serve skewer garnished with parsley and cilantro.
CHEF’S NOTES Charmoula is a popular marinade used in northwestern African cuisines. It is commonly
used for fish and seafood, vegetables, and meat. Recipes for charmoula vary greatly from
region to region and from family to family, but garlic, coriander, cumin, and preserved
lemon are found in almost every version.
Preserved lemons are a significant component in North African, especially Moroccan,
cuisine, as well as in southern Indian cuisine. Preserved lemons are made by fermenting
fresh lemons in a brine made from lemon juice, salt, and spices for weeks or months at
room temperature. After fermentation, the most valuable part is the rind, with its gentle
tartness and very intense lemon flavor.
Recipes 211
GRILLED CORN ON THE COB
YIELD: 8 PORTIONS
8 cobs sweet corn, husked 4 limes

Vegetable oil, as needed ¾ cup/180 mL mayonnaise
Salt, as needed 4 oz/113 g grated queso cotija
8 heavy-duty bamboo skewers Dried pequin chile, finely ground, as needed
1. Rub the corn with oil and season with salt.
2. Grill on a medium-hot grill until slightly charred on all sides and heated through, 5 to
10 minutes.
3. Remove the ears from the heat, and spear each with a bamboo skewer.
4. Squeeze the lime juice over the corn, spread with the mayonnaise, and sprinkle with the
cheese and ground chile. Serve hot.
CHEF’S NOTES Queso cotija is a hard cow’s milk cheese from Mexico with a delicate, slightly salty flavor.
If not available, queso fresco or a similar cheese may be substituted.
Pequin chiles are very small, very hot peppers that are used frequently in northeastern
Mexican and other Latin cuisines.

C A R I B B E A N V E G E TA B L E K E B O B
YIELD: 8 PORTIONS
Kebob Grilling Sauce
24 cipollini onions, peeled 8 oz/227 g diced pineapple

24 large garlic cloves, peeled 2 fl oz/60 mL lime juice
2 ripe plantains 2 fl oz/60 mL molasses
2 red peppers 2 garlic cloves, peeled
2 green peppers ¼ Scotch Bonnet chile, seeded, minced
1 pineapple
24 cherry tomatoes Salt, as needed
8 flat metal skewers Ground black pepper, as needed
1. Briefly parboil the onions and garlic in salted water over high heat until semi-tender, 30 sec-
onds to 1 minute. Shock in ice water and set aside.
2. Roast the plantains at 350°F/177°C until cooked halfway and partially fork-tender, 5 to 10
minutes. Allow to cool, and peel.
3. Cut the red and green peppers, plantains, and pineapple into about 1-in/3-cm dice. Thread
the onions, garlic, peppers, pineapple, and tomatoes alternately onto the skewers.
4. For the Grilling Sauce, combine the diced pineapple, lime juice, molasses, garlic, and chile
in a blender and purée until smooth.
5. Simmer the sauce in a saucepan over low heat and reduce until it reaches a light to medium
nappé.
6. Season all kebobs with salt and pepper and grill over direct high heat until tender and
slightly charred, 2 to 3 minutes per side. Brush with the Grilling Sauce and continue to grill
until caramelized, about 1 minute.
Recipes 213
PA K O R A F R I E D V E G E TA B L E S K E W E R
YIELD: 8 PORTIONS
½ head cauliflower 1½ tsp/3 g garam masala

8 large white mushrooms ½ tsp/1 g garlic powder
Vegetable oil, as needed ¼ tsp/0.5 g cayenne
1 carrot 1 tbsp/10 g salt
1 zucchini
1 green pepper Salt, as needed
Batter Ground black pepper, as needed
3½ oz/99 g chickpea flour 8 bamboo skewers
3½ oz/99 g all-purpose flour All-purpose flour, as needed, for dredging
1½ tsp/6 g baking powder Cilantro-Cashew Chutney (page 116)
1. Cut the cauliflower into bite-size florets and briefly parboil over high heat until semi-tender,
about 30 seconds.
2. In a skillet over very high heat, sauté the mushrooms in vegetable oil until slightly caramelized.
3. Cut the carrot into obliques and parboil over high heat until semi-tender, about 30 seconds.
4. Cut the zucchini lengthwise into quarters, remove the seeds, and cut into dice. Add to a
skillet and sauté over very high heat until slightly caramelized.
5. Cut the pepper into large dice.
6. For the batter, combine the flours, baking powder, garam masala, garlic powder, cayenne,
and salt in a mixing bowl. Add 1 pint/480 mL water and mix until smooth.
7. Season all the vegetables with salt and pepper after they are cooked. Place one piece of
each vegetable onto each skewer. Dredge the skewers in flour and shake off excess. Dip in
the batter to coat completely.
8. Deep-fry at 350°F/177°C until golden brown and crispy, 3 to 5 minutes. Drain on a wire rack.
Serve skewer on a plate accompanied by Cilantro-Cashew Chutney.
CHEF’S NOTE Many culinary cultures include batter-fried dishes in their repertoire. Pakora, served in Indian
cuisine, uses a batter based on chickpea flour in which vegetables, or sometimes bread,
are dipped and deep-fried until crispy. This version is made with half chickpea flour and
half all-purpose flour to allow some leavening and to make the crust more tender and airy.

PA N - F R I E D Q U E S A D I L L A S
Quesadillas, originating in Mexico, can be defined as a flour or corn tortilla with a filling contain-
ing cheese and other ingredients. Quesadillas vary tremendously from region to region, and it is
a challenge to find two Mexican chefs who agree on quesadillas.
YIELD: 8 PORTIONS
Dough Nopales Filling (page 220)

14 oz/397 g masa harina
2 cups/480 mL warm water Vegetable oil, as needed, for frying
Filling Salsa Verde (page 248)
Huitlacoche Filling (page 219)
1. To make the dough, combine the masa harina and warm water in a stand mixer.
2. Knead the resulting dough for 5 to 8 minutes; it should feel like soft clay and be slightly
above body temperature. Allow the dough to rest for 15 minutes.
3. Divide the dough into 16 Ping-Pong–size balls. Using a tortilla press lined with plastic on
both sides, press a dough ball into a thin tortilla. Press once and rotate 180 degrees before
pressing again to achieve an even thickness of about 1∕8 in/3 mm.
4. Remove the top sheet of plastic and place about 1 oz/28 g of one of the fillings onto the dough.
5. Use the lower sheet of plastic to fold the dough in half and seal the edges by pinching.
6. Gently slide the quesadilla into preheated vegetable oil in a cast-iron skillet and cook over
medium heat until well browned on both sides, 1 to 2 minutes per side. Allow to drain on a
wire rack, and serve quesadillas with Salsa Verde.
CHEF’S NOTES Made with a raw dough based on masa, this dish resembles what is known in many regions
as an empanada. Yet one of the CIA’s Latin American cuisine experts, Chef Iliana de la
Vega, assured me that this is a true quesadilla.
Masa harina is the commercially available dried form of masa, the dough traditionally
used in Mexico for corn tortillas and tamales, among other things. Masa is made by briefly
boiling and then soaking field corn overnight in a solution made from water and limestone,
also known as slaked lime or cal. The soaked corn is ground on a metate, a traditional
grinding stone dating back to Mesoamerican times, into varying degrees of coarseness
depending on its desired use.
Recipes 217
Press the corn tortilla dough between two pieces of Remove the top piece of heavy-duty plastic wrap
heavy-duty plastic wrap in a tortilla press. from the pressed tortilla.
Spoon the filling into the tortilla and use the plastic Pan fry the quesadillas until golden on both sides.
to fold the tortilla over, encasing the filling.

HUITLACOCHE FILLING
YIELD: 8 PORTIONS
3 oz/85 g minced onions ¼ tsp/0.5 g dried epazote

2 garlic cloves, minced ¼ tsp/0.5 g Mexican oregano
1 fl oz/30 mL pure olive oil Salt, as needed
1 serrano, seeded, minced (about Ground black pepper, as needed
1 tbsp/7 g) 8 oz/227 g grated queso Chihuahua or similar
8 oz/227 g huitlacoche cheese
Juice of 1 lime
1. Sweat the onions and garlic in the olive oil in a skillet over moderate heat until translucent,
about 2 minutes.
2. Add the serrano and continue to cook. Add the huitlacoche and simmer gently over low to
medium heat for 4 to 5 minutes.
3. Add the lime juice, epazote, and oregano and adjust seasoning with salt, pepper, and more
lime juice as needed. Add the cheese.
CHEF’S NOTE Huitlacoche, also known as corn smut or corn truffle, is a specialty in Mexican cuisine. It
is corn that has been infected by a parasitic fungus, causing the kernels to swell and turn
black. While it does not look particularly appetizing to the untrained eye, huitlacoche has a
very pleasant, smoky aroma and the property of enhancing other flavors due to the natural
occurrence of glutamic acid in the fungus.
Recipes 219
NOPALES FILLING
YIELD: 8 PORTIONS
1 lb/454 g nopales Ground black pepper, as needed

1 fl oz/30 mL pure olive oil ½ oz/14 g coarsely cut cilantro
3 oz/85 g minced onion 8 oz/227 g grated queso Chihuahua
Juice of 1 lime or similar cheese
Salt, as needed
1. Clean the nopales of all spikes and cut into medium dice.
2. In a very hot skillet, sear the nopales in the olive oil until slightly browned on all sides, 2 to
3 minutes.
3. Add the minced onion and continue to cook until translucent, about 2 minutes.
4. Adjust seasoning as needed with lime juice, salt, and pepper. Add the cilantro and the cheese.
CHEF’S NOTES Nopales are the hand-size fleshy pad segments of the prickly pear. Although preferred
fresh in Mexico, southern Texas, and New Mexico, canned versions are available. Be care-
ful not to overcook nopales; just like okra, they have the tendency to thicken surrounding
liquids to a mucus-like consistency. This effect can be limited by sautéing nopales at a high
temperature in a small amount of fat.
Queso Chihuahua is a semisoft cow’s milk cheese named after its place of origin,
the Mexican state of Chihuahua. This cheese has a mild flavor and is suitable for melting
applications. If needed, Jack or a similar cheese can be substituted for queso Chihuahua.

TA C O S W I T H P O B L A N O P E P P E R S
IN CREAM
This taco filling, known as rajas con crema, is very popular in central and southern Mexico. Liter-
ally translated, it means “strips with cream.”
YIELD: 8 PORTIONS
8 poblano peppers Salt, as needed

8 oz/227 g sliced onions Corn Tortillas (page 279)
2 fl oz/60 mL vegetable oil 3 oz/85 g panela cheese or similar cheese
1 cup/240 mL Mexican Cream
(page 119) or crème fraîche
1. Roast the poblano peppers over an open flame until the skin is charred on all sides. Place
the roasted peppers in a paper bag or a container with a tight-fitting lid and allow the pep-
pers to sweat for 10 to 15 minutes.
2. Peel the peppers and remove all seeds and membrane skins. Cut the flesh into ½-in/
1-cm-wide strips.
3. In a skillet over low heat, sweat the onions in the vegetable oil until translucent and very ten-
der, 5 to 8 minutes. Add the sliced pepper and the Mexican Cream. Continue to cook until
heated through and the cream has reduced to a thick viscosity, 3 to 5 minutes.
4. Adjust seasoning with salt and serve in preheated tortillas topped with the cheese.
CHEF’S NOTE Panela cheese, or queso panela, is a semisoft Mexican cow’s milk cheese with charac-
teristics comparable to mozzarella. Panela is particularly well suited for frying and grilling
because it does not melt easily when heated.
Recipes 221
V E G E TA B L E S A N D W I C H W I T H
MANCHEGO CHEESE
YIELD: 8 PORTIONS
Dressing 8 medium portobello mushrooms

½ tsp/0.5 g chopped thyme Salt, as needed
2 fl oz/60 mL Dijon mustard 4 fl oz/120 mL extra-virgin olive oil
2 tbsp/30 mL sherry vinegar
2 tbsp/30 mL honey 8 ciabatta rolls or similar rolls
2 fl oz/60 mL extra-virgin olive oil Herbed Tapenade (page 249)
Grilled Vegetables 1 cup/240 mL toasted pine nuts

8 oz/227 g manchego cheese, sliced
2 medium zucchini
8 oz/227 g baby arugula
2 Japanese eggplant
Olive oil, as needed
2 red peppers
Sherry vinegar, as needed
2 poblano peppers
1. Combine the thyme, garlic, mustard, vinegar, honey, and olive oil for the dressing.
2. Cut the zucchini and eggplant into ¼- to ½-in/½- to 1-cm-thick slices on a bias. Adjust the
angle as necessary to achieve similar-size slices.
3. Roast the red peppers and poblanos under a broiler, turning frequently, until the skin is
completely blistered. Allow to sweat for 10 minutes in a closed container. Peel, remove the
seeds, and cut into slices.
4. Remove the stems and gills of the mushrooms.
5. Season all the vegetables with a generous amount of salt and pepper and toss with the olive
oil. Grill the vegetables over high heat until well browned on both sides and almost cooked
through, 1 to 2 minutes per side.
6. Brush the vegetables on both sides with the dressing and allow to caramelize on both sides
over high heat, 30 seconds to 1 minute per side. Once done, remove the vegetables from
the grill and set aside.
7. Split the ciabatta rolls, toast under a broiler, and spread tapenade on both sides.
8. Distribute the grilled vegetables evenly onto the lower halves of the rolls. Sprinkle the pine
nuts onto the vegetables, top with the sliced cheese, and allow to melt under a broiler.
9. Top with the baby arugula, drizzle with some olive oil and sherry vinegar, and top with the
other half of the roll. Serve on a plate.

LEEK QUICHE
Quiches, originally open-faced pies with a savory custard, bacon, and cheese from the Alsace
and Lorraine regions of France, have evolved into a very popular quick lunch or even breakfast.
Nowadays, an endless choice of ingredients can be found featured in quiche.
YIELD: 8 PORTIONS (2 PIECES)
Dough 2 garlic cloves, minced

1 lb/454 g all-purpose flour, chilled 2 oz/57 g unsalted butter
1 tbsp/10 g salt Salt, as needed
9½ oz/269 g medium-dice butter, Ground black pepper, as needed
ice cold 2 eggs
5 fl oz/150 mL water, ice cold ½ cup/120 mL half-and-half
Leek Filling Pinch of grated nutmeg
2 lb/907 g leeks, light green and 4 oz/113 g grated Gruyère cheese
white parts, sliced
1. For the quiche dough, combine the flour and salt. Add the butter to the flour and break the
butter into hazelnut-size pieces. Add the cold water and mix to barely incorporate. Chunks
of butter should be visible in the dough. Wrap in plastic and allow to rest under refrigeration
for at least 30 minutes.
2. Roll the dough out to a 1∕8-in/3-mm thickness, and line 2 pie tins with the dough. Blind-bake
the dough in a 400°F/204°C oven until lightly browned, about 10 minutes.
3. For the leek filling, sweat the leeks and garlic in the butter over medium heat until tender,
5 to 10 minutes, and season with salt and pepper as needed. Set aside and allow to cool.
4. Thoroughly combine the eggs with the half-and-half. Combine the egg mixture with the
cooked leeks, add the nutmeg, and adjust seasoning as needed.
5. Pour the leek mixture into the blind-baked quiche crusts and top with the grated cheese.
Bake the quiches at 375°F/191°C in a convection oven until golden and thoroughly cooked,
10 to 15 minutes. Allow to rest for at least 10 to 15 minutes in a warm area.
6. At service, cut each quiche into 8 wedges.
Recipes 225
SAMOSAS
YIELD: 8 PORTIONS (24 SMALL SAMOSAS)
Filling ¼ cup/12 g coarsely cut cilantro

2 lb/907 g Yukon gold or similar Salt, as needed
potatoes 2 oz/57 g all-purpose flour
1 tsp/2 g coriander seeds 3 fl oz/90 mL water
1 tsp/2 g cumin seeds 12 Chinese spring roll wrappers
12 oz/340 g minced yellow onions Vegetable oil, as needed, for frying
1 tbsp/9 g minced ginger
1 jalapeño, minced Cilantro-Cashew Chutney (page 116),
½ tsp/0.5 g cayenne as needed
½ cup/32 g green peas
1. For the filling, bake the potatoes at 400°F/204°C until thoroughly cooked. Cut the potatoes
in half lengthwise and force the potatoes, flesh side down, through a medium-size wire rack
into a hotel pan; the skins will stay behind on the wire rack. Mash with your hands into a
chunky and slightly cohesive mass. Set aside.
2. In a wok or similar pan over medium to high heat, fry the coriander and cumin seeds in the
oil until they begin to pop, 10 to 30 seconds. Add the onions and sweat gently until they are
well caramelized, 5 to 8 minutes. Add the ginger and jalapeño and cook until fragrant, about
30 seconds. Add the cayenne and sweat briefly, about 10 seconds.
3. Add the potatoes, peas, and cilantro. Mix gently and adjust seasoning with salt as needed.
Make sure to maintain a chunky yet cohesive texture.
4. Combine the flour and water into a paste and set aside.
5. Cut the spring roll wrappers in half into long rectangles and place one vertically in front of
you. To assemble, place 1 to 2 tbsp of the filling in a thin layer on the spring roll wrapper
about 1 in/3 cm away from the lower end and fold the end over the filling to form a triangle.
Continue to fold in triangles, resembling a flag fold. At the last fold, seal the edges with the
flour and water paste.
6. Deep-fry in 360°F/182°C vegetable oil until golden brown; remove and drain on a wire rack.
Serve samosas on a plate with Cilantro-Cashew Chutney or a chutney of your choice.
Recipes 227
CHEF’S NOTE Samosas, well-liked snacks in India for many centuries, have now gained popularity with
regional interpretations all over the world. A samosa can be defined as a fried, triangular
pastry with a savory filling. This recipe, which uses Chinese spring roll wrappers, is very
popular in Myanmar.
Pressing the halved cooked potato through a cool- Place a spoonful of filling on the lower right side of
ing wire rack removes the flesh in an evenly chunky the wrapper before proceeding with the flag fold.
mixture, leaving the skin behind.
Fold the wrapper over, encasing the filling and Deep-fry the samosas until golden and crisp.
forming a triangle shape.

PORTOBELLO SANDWICH WITH
MADEIRA-GLAZED ONIONS AND BRIE
YIELD: 8 PORTIONS

12 oz/340 g sliced onions Ground black pepper, as needed
2 garlic cloves, minced 1 romaine heart (8 oz/227 g)
2 fl oz/60 mL Madeira wine 16 slices artisan sourdough bread
½ tsp/1 g dried oregano 1 lb/454 g Brie or similar cheese, cut into
8 large portobello mushrooms ¼-in/6-mm slices
1. In a saucepan or similar pan, sweat the onions in 1 fl oz/30 mL of the olive oil over moderate
heat until very tender and slightly caramelized, 8 to 10 minutes. Add the garlic and cook until
aromatic, about 30 seconds. Add the Madeira wine and oregano and reduce until the wine
is completely evaporated. Set aside.
2. De-stem the mushrooms and remove the gills, then toss the mushrooms in the remaining
olive oil, and season with salt and pepper. Grill or broil until fully cooked, pliable, and slightly
browned, 2 to 3 minutes. When cool enough to handle, slice the mushrooms.
3. To assemble the sandwiches, place some romaine lettuce onto 8 slices of bread and top
with the sliced mushrooms. Top with the cooked onions, the sliced cheese, and a second
slice of bread.
4. Press gently and serve immediately. Alternatively, the sandwich can be toasted in a panini
press.
Recipes 229
T O M AT O A N D L A M B B R E A D S
YIELD: 8 PORTIONS
Dough 3 garlic cloves, minced

10 fl oz/300 mL lukewarm water 6 oz/170 g lamb, ground very finely
1 tbsp/15 mL honey 12 oz/340 g canned tomatoes, drained,
½ tsp/2 g active dry yeast chopped
8 oz/227 g whole wheat flour 1 tsp/3 g sweet paprika
8 oz/227 g bread flour ¹∕8 tsp/0.25 g cayenne
1 fl oz/30 mL extra-virgin olive oil ¹∕8 tsp/0.25 g ground cinnamon
2 tsp/6 g salt ¹∕8 tsp/0.25 g ground allspice

1 tsp/1 g chopped oregano
Topping
Salt, as needed
1 tbsp/15 mL lemon juice
1. In a mixer with a dough hook, combine the water, honey, and yeast and mix gently to rehy-
drate the yeast, about 1 minute. Add the flours, olive oil, and salt and mix on low speed to
achieve a smooth and pliable dough, about 1 minute. Keep the dough in a bowl, covered
with plastic wrap, in a warm spot and allow the dough to double in size, 30 to 90 minutes.
2. In a skillet over medium heat, cook the onions in the olive oil until soft and slightly car-
amelized, 5 to 8 minutes. Add the garlic, lamb, tomatoes, paprika, cayenne, cinnamon,
allspice, and oregano and continue cooking until soft and all the liquid has evaporated,
5 to 10 minutes. Adjust seasoning with salt, pepper, and lemon juice.
3. Cut the dough into eight 3-oz/85-g pieces, roll them into buns, and allow to rest, covered
with plastic wrap, for 15 minutes.
4. Roll the dough into very thin circles measuring about 8 in/20 cm, dock the dough with a fork or
stipple with your fingers, spread thinly with the topping, and immediately bake directly on the
hearth or on a pizza stone at 450°F/232°C until lightly browned but still pliable, 2 to 4 minutes.
CHEF’S NOTES Also known as lahmacun, this flatbread is very popular at Turkish street-food stands in
Germany and is oftentimes served as a wrapper around vegetables, kebobs, or meatballs.
To prevent the bread from blistering during baking, it is crucial to dock or stipple the
dough after rolling and to bake the flatbread immediately after it is rolled and topped.

ONION CAKE
YIELD: 8 PORTIONS
Dough 2 oz/57 g vegetable oil

11 fl oz/330 mL lukewarm water 3 lb/1.36 kg sliced onions
2 tsp/8 g active dry yeast Salt, as needed
1 lb/454 g all-purpose flour Ground black pepper, as needed
1 oz/28 g butter, softened ¾ cup/180 mL whole milk
1 tbsp/10 g salt ¾ cup/180 mL sour cream
Filling 3 eggs, beaten

Pinch of grated nutmeg
4 oz/113 g bacon, cut into small dice
4 oz/113 g grated Gruyère cheese
1. To make the dough, combine the water and yeast in the bowl of an electric mixer. Add the
flour, softened butter, and salt. Mix thoroughly and knead to achieve a smooth and pliable
dough, 1 to 2 minutes. Place the dough into a mixing bowl, cover with plastic wrap, store in
a warm space, and allow the dough to double in size.
2. Fold the dough over on itself a few times, cover with plastic again, and allow it to double in
size again, 30 to 90 minutes.
3. To make the filling, render the bacon in the vegetable oil in a large skillet over medium heat
until crispy, 1 to 2 minutes. Remove the bacon and set aside.
4. In the bacon’s pan drippings and fat, sweat the onions over medium heat, stirring frequently,
until very tender and slightly caramelized, about 20 minutes. Season with salt and pepper as
needed and set aside to cool.
5. Thoroughly combine the milk, sour cream, and eggs in a large mixing bowl. Add the cooked
onions and the crispy bacon, mix well, and adjust seasoning with salt, pepper, and nutmeg.
6. Butter and flour a 12- by 18-in/30- by 46-cm sheet pan and roll the dough to fit that pan. Lay
the dough in the pan, cover with plastic, and let rest for 20 to 30 minutes. Spread the onion,
egg, and sour cream mix over the dough and top with the cheese.
7. Bake the onion cake at 400°F/204°C until fully cooked and well browned on top. After
baking, allow the onion cake to rest for about 15 minutes and then cut into 16 pieces.
CHEF’S NOTE Known as Zwiebeluchen, this specialty from southwestern Germany is commonly served
during late summer and early fall, accompanied by the first new wines of the season.
Known as Federweisser in Germany, these young, still actively fermenting wines provide
a perfect flavor match for the onion cake. These wines are not available outside Germany.
Vinho Verde from Portugal or Grüner Veltiner from Austria are good substitutes.
Recipes 233
MANIOC FRIES
YIELD: 8 PORTIONS
3 lb/1.36 kg whole manioc Ground black pepper, as needed

1 gal/3.84 L cold water Cayenne, as needed
Vegetable oil, as needed for frying Tomato Ketchup (page 114)
Salt, as needed
1. Peel the manioc and cut into sticks measuring ¼ by ¼ by 2 in/6 mm by 6 mm by 5 cm.
Submerge in the cold water and wash thoroughly to remove excess surface starch. Allow to
drain in a colander and pat dry with a clean kitchen towel.
2. Deep-fry the manioc at 275°F/135°C until fork-tender but not browned, 3 to 5 minutes. Drain
well, set aside, and allow to cool completely.
3. At service, deep-fry at 325°F/163°C until golden brown and crispy, 5 to 7 minutes. Toss with
salt, pepper, and cayenne and serve immediately, accompanied by the ketchup.

ONION FRITTERS
This dish is a southern Indian variation of the well-known pakora, which consists of vegetables
deep-fried in a chickpea batter. Pakora is particularly popular in quick-service restaurants and
street-food stands in London.
YIELD: 8 PORTIONS
Batter 1 cup/240 mL warm water

6 oz/170 g chickpea flour (besan)
1 tbsp/15 mL vegetable oil 1 lb/454 g thinly sliced onions
1 tsp/2 g ground coriander 1 cup/240 mL coarsely cut cilantro
2 tsp/4 g ground cumin Chickpea flour (besan), as needed
Salt, as needed Vegetable oil, as needed, for frying
1 jalapeño, minced Honey-Tomato-Almond Chutney (page 250)
1. Combine the flour, oil, coriander, cumin, salt, jalapeño, and water and mix thoroughly. Add
more water as needed to achieve a consistency comparable to a pancake batter. Allow the
batter to rest for 30 minutes.
2. Combine the onions and cilantro and dust with chickpea flour until evenly coated with a thin
layer. Combine the onions with the batter until evenly coated.
3. Fry 1- to 2-oz/28- to 57-g fritters at 375°F/191°C until crispy and golden brown on all sides,
2 to 4 minutes. Remove and drain on a wire rack.
4. Serve fritters on a plate, with the Honey-Tomato-Almond Chutney served separately.
Recipes 235
P L A N TA I N F R I T T E R S
YIELD: 8 PORTIONS
2 lb/907 g green plantains 1 oz/28 g salt

Vegetable oil, as needed, for frying
Dipping Water Salt, as needed

Aioli (page 182)
4 green onions
Poblano Coulis (page 250)
1 Scotch Bonnet chile, stem and
seeds removed
1. Peel the plantains and cut them into 2-in/5-cm rounds. Deep-fry in vegetable oil at
350°F/177°C until well browned, 2 to 4 minutes. Drain on a wire rack and press, using a
wooden board or a skillet, to a thickness of ¼ in/6 mm.
2. For the dipping water, purée the garlic, green onions, chile, and salt with 1 qt/960 mL water
in a blender until very smooth.
3. At service, dip the precooked and pressed plantains in the dipping water, shake off excess
liquid, and fry at 375°F/191°C until well browned and very crispy, 3 to 5 minutes.
4. Allow to drain on a wire rack and season with salt and pepper as needed. Serve on a plate
with Aioli or Poblano Coulis.
CHEF’S NOTE Known as tostones, these plantain fritters are a well-liked snack in many Latin American
and Caribbean cuisines. Their popularity is comparable to that of French fries in central
Europe. They can be served plain, with dipping sauces, or as an accompaniment to meat
or vegetables. It is vital to the success of this dish to use very firm, green plantains. Ripe
plantains are too soft and brown too quickly.
Recipes 237
Deep-fry the plantain pieces until they are golden. Use the bottom of a skillet to press the plantain into
a disk.
Pour the dipping water over the disks, and then Deep-fry the plantain disks a second time until
shake off the excess. golden and crisp.

D E E P - F R I E D P O TAT O B A L L S
YIELD: 8 PORTIONS
3 lb/1.36 kg Yukon gold or similar ½ cup/24 g coarsely cut cilantro

potatoes Salt, as needed
Batter
1½ tsp/3 g red pepper flakes
8 oz/227 g chickpea flour (besan)
1 tsp/4 g brown mustard seeds
½ tsp/1 g cayenne
2 tbsp/10 g husked black lentils
(urad dal) Salt, as needed
1 sprig curry leaves 11 fl oz/330 mL water

2 tbsp/16 g minced ginger Vegetable oil, as needed, for frying
¾ oz/21 g minced serranos

1 tsp/3 g ground turmeric Cilantro-Cashew Chutney (page 116)
1. Bake the potatoes at 400°F/204°C until tender or easily pierced with a paring knife, 30 to
45 minutes. Cut the potatoes in half lengthwise and force the potatoes, flesh side down,
through a medium-size wire rack into a hotel pan; the skins will stay behind on the wire
rack.
2. Once the potatoes are cool enough to touch, mash with your hands into a chunky and
slightly cohesive mass. Set aside.
3. In a skillet or wok over medium heat, heat the oil, add the red pepper flakes, mustard
seeds, and black lentils, and fry until the mustard seeds begin to pop, about 30 seconds.
4. Add the curry leaves and cook over medium heat until wilted, 5 to 10 seconds. Add the
onions and cook over low to medium heat until well caramelized, 8 to 10 minutes.
5. Add the ginger, serranos, and turmeric and sweat until aromatic, about 30 seconds.
6. Add the potatoes and cilantro, combine gently, and adjust seasoning with salt.
7. Combine the flour, cayenne, salt, and water into a smooth batter. Add water as needed.
8. Shape the potato filling into 1-in/3-cm balls.
9. Dip the potato balls in the batter and fry in 350°F/177°C vegetable oil until golden brown,
3 to 5 minutes. Remove and drain on a wire rack.
10. Serve on a plate, accompanied by the Cilantro-Cashew Chutney.
Recipes 239
S PA N I S H P O TAT O O M E L E T
YIELD: 8 PORTIONS
3 lb/1.36 kg Yukon gold or similar Salt, as needed

potatoes, peeled, sliced Ground black pepper, as needed
¹∕8 in/3 mm thick
16 eggs
8 oz/227 g sliced onions
Aioli (page 182)
1. In a large skillet over medium heat, covered with a lid, cook the potatoes and onions gently
in 2 fl oz/60 mL of the olive oil until fork-tender, 5 to 10 minutes. Stir occasionally without
breaking the potatoes. Adjust seasoning with salt and pepper as needed. With a slotted
spoon, remove the cooked potatoes and onions to a mixing bowl.
2. In a large bowl, thoroughly beat the eggs and add salt as needed. Gently yet thoroughly
combine the eggs with the cooked potato and onion mix without breaking the potato slices.
3. Return the potato-egg mix to the skillet with the remaining olive oil and cook over moderate
heat until the egg begins to solidify along the perimeter of the skillet, 2 to 3 minutes.
4. Place the pan into an oven at 375°F/191°C and cook gently until omelet is cooked through
and slightly browned. If a large enough pan is not available, work in smaller batches.
5. Slide the omelet out of the skillet and allow to rest for 5 minutes before cutting into wedges
and serving with Aioli.
CHEF’S NOTE Known as tortilla de patatas, this popular Spanish dish resembles what is known as a frit-
tata or Italian omelet, but there are some distinct differences. A frittata is made with well-
browned diced potatoes, among other ingredients, and contains more eggs in relation to
the other ingredients. It is important to understand that the Spanish potato omelet is all
about the potatoes, while the eggs serve a background role. The key to success is to very
gently sauté sliced potatoes in olive oil until they are cooked, and then combine them with
just enough eggs to evenly coat the potatoes before cooking the omelet over very moder-
ate heat until cooked through.

GRILLED EAST MEDITERRANEAN
C H E E S E W I T H T O M AT O E S
YIELD: 8 PORTIONS
3 lb/1.36 kg haloumi, kefalotyri, 4 tomatoes (about 1 lb/454 g), peeled, cut

or panela cheese into small dice
Salt, as needed 2 fl oz/60 mL brandy or cognac
Ground black pepper, as needed 1 fl oz/30 mL lemon juice
4 fl oz/120 mL extra-virgin olive oil 2 tbsp/6 g chopped flat-leaf parsley
2 tbsp/16 g capers
1. Cut the cheese into wedges about 3 in/8 cm long and ½ to ¾ in/1 to 2 cm thick. Season the
cheese with salt and pepper, toss in 2 fl oz/60 mL of the olive oil, and cook on a very hot grill
until slightly charred on both sides, 30 seconds to 1 minute per side. Arrange on a plate.
2. In a skillet over medium heat, sweat the capers and tomatoes in the remaining olive oil until
the tomato begins to get pulpy, about 5 minutes.
3. Add brandy and lemon juice and cook until the moisture is evaporated. Add the chopped
parsley and adjust seasoning with salt and pepper.
4. Pour the tomato mix over the grilled cheese and serve immediately.
CHEF’S NOTES Inspired by the classical cheese saganaki from Greece, this recipe features grilled haloumi
cheese. For the traditional saganaki, which literally translates into “little skillet,” the cheese
is commonly sautéed or pan seared.
Haloumi cheese, a firm, relatively salty cheese originally from Cyprus, is popular in
many Middle Eastern cuisines. One of its unique features is that it can be grilled or cooked
without melting. If needed, Mexican panela cheese or Greek kefalotyri cheese can be
substituted.
Recipes 243
BAKED PHYLLO POCKET WITH SPINACH
A N D F E TA
YIELD: 8 PORTIONS
3 oz/85 g minced onions 1 egg, beaten

2 tbsp/24 mL butter 4 oz/113 g feta cheese, crumbled
2 garlic cloves, minced 3 oz/85 g grated mozzarella cheese
1 lb/454 g spinach, lower part of Salt, as needed
stems removed Ground black pepper, as needed
1 pinch grated nutmeg 12 sheets phyllo dough
1½ tsp/2 g chopped oregano 12 oz/340 g butter, melted
1. In a skillet over low to medium heat, sweat the onions in the butter until translucent, about
5 minutes. Add the garlic and continue to sweat until fragrant, about 30 seconds.
2. Add the spinach, nutmeg, and oregano and sauté over high heat until the spinach is wilted
and all moisture is evaporated, 3 to 5 minutes.
3. Transfer the spinach mixture to a stainless-steel bowl, add the egg and cheeses, and season
with salt and pepper as needed. Set aside.
4. Lay 1 sheet of phyllo dough on a cutting board. Brush lightly with melted butter and top with
a second sheet of dough. Brush with butter again and top with another sheet. Cut the stack
of the phyllo dough in half lengthwise.
5. Cut the stacked phyllo sheets in half vertically to achieve 2 rectangles. On the lower right
corner of a phyllo rectangle, place about 2 tbsp of the spinach filling. Fold the filling into the
dough in a flag fold to achieve a triangle dough pocket with all sides sealed. Repeat with the
other phyllo dough rectangle and the remaining phyllo sheets.
6. Brush the triangles with the melted butter. Bake on a parchment-lined sheet pan at
350°F/177°C until golden brown, about 10 minutes.
CHEF’S NOTE Known as spanakopita in Greece or börekin in Turkey, variations of this savory stuffed
pastry pocket can be found all over the Middle East, the Balkans, and North Africa. See
page 284 for a related preparation from Turkey known as water börek.

M A R I N AT E D T O M AT O E S
YIELD: 8 PORTIONS
3 lb/1.36 kg roma tomatoes 2 bunches green onions, thinly sliced

1½ tbsp/18 g black or yellow 2 jalapeños, seeded, minced
mustard seeds 4 garlic cloves, sliced
Olive oil, as needed 2 tbsp/16 g very finely grated ginger
1½ tbsp/9 g coarsely ground 1½ cups/360 mL white vinegar
black pepper
5 oz/142 g brown sugar
1½ tbsp/9 g ground cumin
Salt, as needed
2 tsp/4 g cayenne
2 tsp/4 g ground turmeric
1. Score the skins of the tomatoes crosswise and remove the green core. In a generous amount
of rapidly boiling water, blanch the tomatoes until the skin begins to loosen. Immediately
shock the tomatoes in ice water. Peel the tomatoes, cut in half lengthwise, and cut the
halves lengthwise again into quarters; set aside.
2. In a saucepan or similar pan over medium-high heat, fry the mustard seeds in the olive oil
until they begin to pop, 10 to 15 seconds. Add the pepper, cumin, cayenne, and turmeric
and fry for 5 to 10 seconds before adding the green onions, jalapeños, garlic, and ginger and
cooking them gently over low to medium heat for 10 seconds.
3. Add the vinegar, sugar, and salt, bring to a rapid boil, and remove from the heat. Adjust
seasoning as needed.
4. Gently combine with the blanched and peeled tomatoes and allow to marinate under refrig-
eration for at least 24 hours. Serve well chilled.
Recipes 245
S O U T H E A S T A S I A N V E G E TA B L E P I C K L E S
YIELD: 8 PORTIONS
1 lb/454 g pickling cucumbers, Spice Paste

peeled, seeded, cut into 2- to 4 fl oz/120 mL peanut oil
3-in/5- to 8-cm sticks
1 oz/28 g lemongrass, trimmed, chopped
8 oz/227 g carrots, cut into 2- to
3 oz/85 g sliced shallots
3-in/5- to 8-cm sticks
8 oz/227 g jícama, cut into 2- to
3-in/5- to 8-cm sticks 1 tbsp/8 g grated ginger
8 oz/227 g napa cabbage, cut into 2 oz/57 g desiccated coconut, lightly toasted
½-in/1-cm chiffonade 2 tsp/4 g ground turmeric
8 oz/227 g daikon radish, cut into

1- to 3-in/3- to 8-cm sticks 2 fl oz/60 mL peanut oil
8 oz/227 g Chinese long beans, 6 fl oz/180 mL white vinegar
cut into 1- to 3-in/3- to 8-cm
6 fl oz/180 mL water
pieces
2 tbsp/25 g sugar
½ cup/80 g salt
Salt, as needed
1. Toss all of the vegetables with the salt, and allow to sit for 30 minutes. Wash in a generous
amount of water, and allow to drain. Briefly blanch the radish, jícama, and carrots separately
for about 30 seconds and the napa cabbage for about 10 seconds in a generous amount of
unsalted water; drain and set aside.
2. In a blender, combine the peanut oil, lemongrass, shallots, garlic, ginger, coconut, and
turmeric, and purée the spice paste until smooth.
3. In a skillet, cook the puréed spice paste in the oil over moderate heat for about 5 minutes
without browning.
4. Add the vinegar, water, sugar, and salt, bring to a boil, and thoroughly combine with the
blanched vegetables. Adjust flavor and seasoning as necessary and allow the vegetables to
marinate under refrigeration for at least 48 hours. Serve at room temperature.

GRILLED GARLIC BREAD
YIELD: 8 PORTIONS

4 garlic cloves, sliced Ground black pepper, as needed
1 loaf French bread
1. Combine the olive oil and garlic in a small saucepan, heat gently, and cook over low heat for
1 minute.
2. Slice the bread on a drastic bias into ¼-in/6-mm-thick slices, brush with the garlic oil, and
season with salt and pepper.
3. Grill until lightly charred on both sides and crispy throughout, 30 to 60 seconds per side.
Serve immediately.
SALSA VERDE
YIELD: 8 PORTIONS
1 lb/454 g tomatillos, husked, washed 1 oz/28 g roughly cut cilantro, with stems
1 serrano, stem removed 1 oz/28 g lard
8 oz/227 g onions, cut into 1 cup/240 mL chicken stock
¼-in/6-mm slices Salt, as needed
1 clove garlic, peeled Ground black pepper, as needed
1. On a grill or in a comal, mark the tomatillos, serrano, onions, and garlic until slightly charred.
Set aside to cool.
2. In a blender, purée the tomatillos, serrano, onions, garlic, and cilantro, adding water to facili-
tate the blending.
3. In a saucepan over high heat, heat the lard until it smokes. Add the puréed vegetables, bring
to a boil, and simmer over medium heat, stirring constantly, for 2 to 3 minutes.
4. Add the chicken stock, and simmer until thick enough to coat a spoon, 10 to 15 minutes.
Adjust seasoning with salt and pepper and serve.

H E R B E D TA P E N A D E
10 oz/284 g green olives, pitted ½ cup/120 mL extra-virgin olive oil

10 oz/284 g black olives, pitted Ground black pepper, as needed
3 oz/85 g minced capers 1½ tsp/5 g minced oregano
4 garlic cloves, minced 2 tbsp/6 g basil, cut into chiffonade
Juice of 1 lemon
1. If necessary, soak the olives and capers to reduce saltiness.
2. In a food processor, combine the olives, capers, garlic, lemon juice, and olive oil, incorporat-
ing the lemon juice and oil slowly. Blend until rather smooth.
3. Adjust seasoning and finish with oregano and basil.
CHEF’S NOTE Tapenade is a dish that is omnipresent on tables in southern France. Eaten mainly as an
hors d’oeuvre, a spread on crusty bread, or an accompaniment to grilled fish, tapenade
adds a distinct salty kick to a meal.
Recipes 249
POBLANO COULIS
2 to 2½ lb/907 to 1.13 kg poblano 1 tbsp/12 g sugar

peppers Salt, as needed
2 garlic cloves, sliced Ground black pepper, as needed
1. Over an open fire or under a broiler, roast the poblanos until the skin is blistered on all sides,
2 to 3 minutes. Place in a bowl, cover tightly with plastic wrap or with a lid, and allow to
sweat for 5 minutes. Remove the skins, seeds, and stems and cut coarsely.
2. In a saucepan over medium heat, sweat the garlic gently in the olive oil until fragrant, about
30 seconds. Add the poblanos and cook gently for 1 minute.
3. Combine with the lime juice, sugar, salt, and pepper in a blender and purée until smooth,
adding water as needed to facilitate blending. Adjust seasoning as needed and chill rapidly
to retain the bright color. Serve cold or at room temperature.
H O N E Y- T O M A T O - A L M O N D C H U T N E Y
3 garlic cloves, minced 6 oz/170 g honey

1 oz/28 g minced ginger 3 oz/85 g raisins
1 fl oz/30 mL vegetable oil 4 oz/113 g almonds, toasted, finely chopped
1 cup/240 mL rice vinegar 1 tsp/2 g cayenne
2 lb/907 g tomatoes, peeled, chopped Salt, as needed
1. In a saucepan or similar pan over medium heat, sweat the garlic and ginger in the vegetable
oil until aromatic, about 30 seconds.
2. Add the vinegar, tomatoes, honey, raisins, almonds, cayenne, and salt and simmer until the
chutney reaches medium nappé.
3. Adjust seasoning with salt, vinegar, and honey to achieve a balanced sweet and sour flavor.

P O TAT O , G A R L I C , A N D O L I V E S P R E A D
YIELD: 8 PORTIONS
3 lb/1.36 kg russet potatoes 1½ cups/120 mL extra-virgin olive oil

3 oz/85 g whole almonds, Salt, as needed
blanched, peeled Ground black pepper, as needed
2 oz/57 g garlic cloves, peeled 2 to 3 fl oz/60 to 90 mL lemon juice
3 oz/85 g Kalamata olives, pitted Pita Bread (page 111)
3 oz/85 g green olives, not bitter,
pitted
1. Bake the potatoes at 400°F/204°C until they can easily be pierced with a paring knife, 30 to
45 minutes.
2. In the meantime, toast the almonds at 400°F/204°C until slightly golden brown, 3 to 5 min-
utes; set aside.
3. In a food processor, chop the garlic very fine, add the toasted almonds and the olives, and
continue to process until chunky.
4. Once the potatoes are fully cooked, cut them in half lengthwise and force them, flesh side
down, through a medium-size wire rack into a hotel pan; the skins will stay behind on the
wire rack.
5. Mash the potatoes with a masher and add the garlic mixture and olive oil. Combine thor-
oughly. Adjust seasoning with salt, pepper, and lemon juice and add more olive oil if needed
to achieve a spreadable consistency. Serve at room temperature with Pita Bread.
CHEF’S NOTE This spread, known as skordalia or skorthalia in Greece, is a great addition to any meal. It is
most commonly found on Eastern Mediterranean mezze platters as a spread for pita bread,
and it also serves very well as a spread for Mediterranean-inspired sandwiches.
Recipes 251
GRAINS,
LEGUMES,
NOODLES,
& BREAD
C H A P T E R 5
G RAIN S
Prized for their nutritional value and long shelf life, grains, edible seeds of cereal plants,
are our most important food crop. Grains, as part of the human diet, had their humble
beginnings with the onset of agriculture about 10,000 years ago. Growing human settle-
ments put greater stress on natural resources, causing people to look for alternative food
sources. In an effort to overcome the limited appeal of these hard and mostly indigestible
raw seeds, our ancestors had to come up with ways to make them more attractive. After
learning to remove the inedible husk, distinct preparation methods were devised, including
milling, sprouting, parching, fermenting, baking, and simply cooking in liquid. Over time,
the several thousand different species of edible grains available to us have dwindled down
to only a few varieties of international importance. Today’s most common grains are corn,
rice, wheat, barley, sorghum, millet, oat, and rye. Others, of mostly regional or nutritional
significance, include buckwheat, quinoa, teff, and amaranth.
The unique characteristics of each variety lead to distinct applications and prepara-
tions. Wheat, famous for its ability to create a plastic and elastic protein matrix, is a perfect
ingredient for noodles or raised breads. Bulgur wheat, a staple in Middle Eastern cooking,
has been created to expedite the very long cooking time of whole wheat berries. Used for
salads, soups, and pilafs, bulgur is made by commercially precooking, dehydrating, and
cracking the whole seeds.
Barley, rye, and oats are hardy grains, able to thrive in cold climates. Besides being
used for porridge, dense sourdough, or flatbread, they are often sprouted and fermented
into alcoholic beverages, assuring them a safe spot in many culinary cultures.
Rice, today the chief food source for more than half the world’s population, is able
to grow in the tropical and semitropical regions. After polishing, the grains are commonly
steamed or simmered for risottos or pilafs. In Southeast Asia, rice is often processed into
noodles or rice sheets and paper. See Table 5.1 for a list of common grains and grain
preparations, their characteristics, and potential applications.
TA BLE 5 . 1 Characteristics and Applications of Grains and Grain Preparations

NA M E CHARACTERIS TICS A P P L I CAT I O NS
Corn Native to the Americas Corn syrup

One of the most important grains in human nutrition Desserts
Very versatile Fresh sweet corn
Popped corn
Pozole
Polenta
Baking
254 CHAPTER 5 Grains, Legumes, Noodles, & Bread

NA ME CHARACTERIS TICS A P P L I CAT I O NS
Wheat Native to the Middle and Near East Bread

One of the first grains to be cultivated Cakes
Essential for baking Pasta
Capability to develop gluten matrix to trap gases for leavening Pilaf
Gives strength and chew to doughs Salads
Rice Cultivated since at least 5000 . Steamed rice

Chief food source for almost half the world’s population Risotto
Requires vast amounts of water to grow, makes it most suitable Pilaf
for tropical regions Rice noodles
Rice flour
Rice sheets
Barley Hardy grain Sprouting for malt

Nutty flavor, slight chewiness Pilaf
Malted barley flour is often added to all-purpose Soups
flour as food for yeast Hot cereals
Oats Relatively high fat content Hot cereals

Rolled oats are used uncooked for some applications Granola
Müsli
Baking
Cookies
Soups
Salads
Rye Hardy grain, thrives in cold climates Pumpernickel

Important grain in Northern and Eastern European cuisines Rye bread
Hearty dark breads and some local specialties Sprouting
Rye produces a very weak gluten network, resulting in
very dense dough
Farro/emmer Ancient grain in the wheat family from North Africa and the Pilaf
Middle East Risotto
Common in Italy Salads
Complex, nutty taste Whole grains as addition to bread
Cooks creamy like risotto doughs
(continued)
Grains 255
Spelt An ancient wheat variety introduced to the United States by Pilaf

the Amish Risotto
Light, nutty flavor Salads
Easier to digest than other wheat varieties Whole grains as addition to bread
doughs
Kamut Ancient Egyptian wheat Pilaf

Rich, buttery flavor and chewy texture Risotto
Salads
Whole grains as addition to bread
doughs
Triticale Developed in the late 1800s Whole-grain baking

Hybrid of rye and wheat Pilaf
Nutty flavor Soups
Stews
Millet Grown throughout the world Pilaf

U.S.-grown is primarily used as birdseed Soups
Tiny seeds easy to digest Stews
Chewy Salads
Bird food
Amaranth Ancient Aztec grain Gluten-free baking

Nutty flavor Pilaf
Slightly spicy and sticky gelatinous texture Salads
High in fiber and protein Hot cereals
Soups
Buckwheat/ Not related to wheat Baking

kasha Actually a fruit seed related to rhubarb Hot cereals
Common in Central and Eastern European cuisines Noodles
Very distinct nutty flavor
Quinoa Tiny, disk-shaped seed, originating in the Andes Mountains of Pilaf

South America Soups
Complete set of essential amino acids Stews
To minimize bitterness, quinoa should be thoroughly washed or Salads
briefly blanched before use

NA ME CHARACTERIS TICS A P P L I CAT I O NS
Sorghum Comparable to corn Pilaf

One of the top cereal crops in the world Soups
Originating in Africa, it is now grown in the United States and Asia Stews
Salads
Hot cereals
Starch production
Teff Tiny grains, native to East Africa Injera (Ethiopian flatbread)

Mild nutty flavor, rich in iron Hot cereals
Pilaf
Wild rice Native to the Great Lakes region of the United States Pilaf
Not actually a rice Soups
Used to be staple food for northern Native American tribes Stews
Distinct nutty flavor Salads
C O M M ERCIAL GRAIN PREPAR AT I O NS
Bulgur wheat Fully cooked, dehydrated, and cracked whole wheat berries Pilaf
Reconstitutes quickly by rehydrating in boiling water Soup
Stews
Salads
Couscous A traditional pasta-like food of North Africa Traditional Moroccan couscous

Small dough pebbles made from ground semolina mixed with water Salad
Traditionally cooked in a couscousière, a perforated pan above a
simmering pot of stew
Hominy Dried field corn is soaked in slaked lime or lye Soups

Known as pozole in Mexico Stews
Ground for tamales or corn tortillas
Hominy grits
M A R K E T F O R M S O F G R A I N S A N D A P P R O P R I AT E
COOKING METHODS
Grains are commercially milled into a variety of market forms. The different degrees of
processing help to conveniently prepare a range of interesting grain dishes. For some
market forms, the grains are partially or fully cooked, mainly to extend the shelf life, before
further processing. See Table 5.2 for an explanation of commercial grains and their potential
applications.
Grains 257
TA BLE 5 . 2 Market Forms of Grains and Their Applications
NA M E P ROCES S IN G S A MP L ES A P P L I CAT I O NS
Whole grains/ Least processed market form; only the husk Brown rice Pilaf
groats/ has been removed Wheat berries Soaked as addition to whole-grain
berries Contains bran, germ, and endosperm doughs
Oat groats
Refrigeration will prevent premature rancidity Salads
of the oil-rich germ Stews
Soups
Pearled or Bran is partially or fully removed White rice Pilaf

polished Barley is referred to as pearled Pearl barley Salads
Rice is called polished Stews
Soups
Risotto
Steel cut, Whole or polished grains Steel-cut Hot cereals

cracked Cracked into smaller pieces for faster or Irish oats Soaked as addition to whole-grain
cooking Bulgur wheat doughs
In some cases precooked and dehydrated Cracked rye Salads
Tabbouleh
Pilaf
Flakes or Mechanically flaked or flattened Old-fashioned/ Hot or cold cereals

rolled For shelf-life extension, whole grains are rolled oats Salads
briefly steamed before flattening Wheat flakes Granola, müsli
Faster cooking Bread doughs
Crusts
Meal/grits Grain is ground to a sandy consistency Cornmeal Polenta

Stone grinding results in uneven particle size, Polenta Dumplings
creating a desired gritty consistency Semolina Puddings
Grits Hot cereals
Bran The thin layer just under the outer husk of Wheat bran Enriching doughs and hot cereals
the grain Oat bran
Rich in dietary fiber and antioxidants
Germ The embryo of the grain Wheat germ Enriching doughs and cereals
Rich in fat, B vitamins, and vitamin E
Processed into a coarse meal
Refrigeration will prevent premature rancidity

NA ME P ROCES S IN G S A MP L ES A P P L I CAT I O NS
Flour Most widespread market form of grain All-purpose flour Baking

Whole or polished grains are ground into a Rye flour Thickening
fine powder Crusts
Binding
Starch The pure, finely ground carbohydrate Cornstarch Thickening

portion of the grain Wheat starch Binding
All protein, fiber, and fat removed Rice starch
GRAIN PILAFS
Many cuisines include grains prepared and served as a pilaf. This method includes sweat-
ing or parching the whole or polished seeds in fat, and then simmering them in a dis-
tinct amount of a flavorful liquid. To ensure full hydration of the seeds during cooking, the
proper grain-to-liquid ratio is imperative. Cooked in too much liquid, the grains will become
mushy and soggy, resembling a porridge. Too little liquid will leave them hard and under-
cooked no matter how much time they spend on the fire. Stirring the pilaf should only be
done before the liquid has come to a boil; excessively mixing the grains throughout the
cooking will potentially result in a scorched, sticky, and mashed-up pilaf. Once a slow
simmer has been established, the cooking vessel needs to be covered with a tight-fitting
lid for the remainder of the cooking time. When the pilaf is done, it needs to rest for at least
15 minutes before it is gently loosened up with a fork or wooden spoon. See Table 5.3 for
the ratios of grain cooking.
TA BLE 5 . 3 Grain-to-Liquid Ratio and Approximate Cooking Times
GRAIN G R A I N:L I Q U I D B Y V O L U ME CO O KI NG T I ME
Amaranth 1:2 20–30 minutes
Barley 1:3 50 minutes–1 hour
Barley, pearled 1 : 2.5 35–45 minutes
Buckwheat 1:2 12–20 minutes
Bulgur wheat, pilaf 1 : 2.5 20 minutes, soaking in boiling liquid
Couscous 1 : 1.5 10 minutes, soaking in boiling liquid
Millet 1:2 30–35 minutes
(continued)
Grains 259
TA BLE 5 .3 (continued)
GRAI N G R A I N:L I Q U I D B Y V O L U ME CO O KI NG T I ME
Oat groats 1:2 45 minutes–1 hour
Polenta/cornmeal 1:3 35–45 minutes
Quinoa 1 : 1.25 15 minutes
Rice, basmati 1 : 1.25 18 minutes
Rice, brown, long-grain 1:3 45 minutes
Rice, brown, short-grain 1 : 2.5 35–40 minutes
Rice, converted 1 : 1.5 18 minutes
Rice, East Asian short-grain 1 : 1.25 18 minutes
Rice, jasmine 1 : 1.25 18–20 minutes
Teff 1:3 15 minutes
Triticale 1 : 2.5 1 hour
Wheat berries 1 : 3.5 2 hours after soaking overnight
Wheat, Kamut 1:3 1 hour
Wheat, spelt 1:3 1 hour
Wild rice 1:3 1 hour
L E G U M ES
Legumes or pulses, the seeds of pod-bearing leguminous plants, include beans, peas,
and lentils. Their importance to the human diet is second only to that of grains. A long
shelf life and unique nutritional makeup of high protein content, healthy fats, and complex
carbohydrates have made them a staple in many cuisines all over the world. Their proteins,
lacking one or more essential amino acids, are, in most cases, incomplete. To overcome
this deficiency, many cuisines have created dishes combining grains and legumes with
complementary nutritional profiles. Examples include the rice and bean dishes found in the
southern United States or Latin America, and the Korean bin dae dok, a crispy pancake
made from crushed soaked rice and mung beans. Soybeans, as an exception, are the only
legume supplying all essential amino acids. Popular all over East Asia, soy is employed

to produce soy milk, tofu, and other protein-rich foods. Fermenting soybeans into flavor-
enhancing condiments like miso paste and soy sauce is another ingenious way to take
advantage of their remarkably high protein content.
COOKING LEGUMES
In order to shorten the cooking time, the hard and dry legumes are often soaked in water
before cooking. For smaller legumes, soaking is less critical; they cook relatively quickly.
Additionally, soaking also helps to leach out some of the carbohydrates responsible for the
gas often associated with eating beans.
To take advantage of legumes’ high starch content, applying dry-heat cooking meth-
ods can result in interesting dishes. Falafel (page 317), popular in many Middle and Near
Eastern cuisines, is prepared by deep-frying small patties made from coarsely ground
soaked chickpeas, sometimes fava beans, and aromatics. Vadai, a comparable prepara-
tion from India, are crunchy doughnut-shaped fritters made from ground soaked white
lentils and spices. In many South and East Asian cuisines, crêpe batters are made from
puréed soaked legumes or their flours. The Italian province of Liguria is famous for farinata,
a flatbread based on chickpea flour.
Aromatic bean spreads, like Hummus (page 322) or lima bean spread, can now be
found in many food-service operations. Inexpensive and relatively easy to prepare and
hold, they are used as sandwich spreads, on appetizer plates, or as healthy dips.
Edible raw or after only brief cooking, immature legumes are sold as green beans,
edamame, green chickpeas, snow peas, or sugar snap peas. These popular vegetables
have been harvested early in the growing season, before the plant converted the sugars
into complex starches. See Table 5.4 for the characteristics of selected legumes.
TA BLE 5 . 4 Characteristics and Applications of Legumes
NA ME CHARACTERIS T I CS A P P L I CAT I O NS
Adzuki bean Small, oval, dark red bean with a white ridge Paste for ice cream or other sweet dishes
Grown and eaten in China and Japan Mixed grain and legume porridges
Sweet beverages
Black bean Small, shiny, jet black bean Soups

Caribbean and Latin American cuisines Stews
Salads
Side dishes
Black-eyed pea Small beige bean with a circular “eye” Hopping John
Popularized in the United States by African slaves Salads
Southern U.S. cuisine Soups
(continued)
Legumes 261
Cannellini bean Large white kidney bean, originally from Argentina Mediterranean cuisine
Excellent for minestrone and in Mediterranean dishes Minestrone
Smooth texture with a nutty flavor Bean spreads
Sauces
Stews
Chickpea Also known as garbanzo Falafel

Pale gold and round with a beet-like sprout Hummus
Used worldwide Salads
Pasta dishes
Soups
Stews
Curries
Batters
Cranberry bean Mottled, ivory colored with cranberry red markings Baked beans
Firm texture Stews
Fava bean An ancient bean native to the Middle East Spreads

Also known as broad bean or horse bean Falafel
Outer seed coat needs to be removed Soups
Stews
Salads
Soaked and fried as a salty snack
Great Northern bean Medium-size white bean grown commercially in Idaho, Soups
Colorado, Kansas, Wyoming, and Nebraska Stews
Kidney bean Firm, medium-size bean with dark red skin and Chili con carne
cream-colored flesh Rice and beans
Full-bodied flavor Stews
Lentils Small, lens-shaped Soups

Grayish brown, green, reddish orange, yellow, or black Stews
Used throughout Europe, the Middle East, and India Salads
Green and black lentils hold their shape well when Side dishes
cooked; others turn mushy when cooked
Mung bean Small, round, ancient bean often used for mung Sprouting
bean sprouts Batters
Available husked or with the green hull attached Beverages
Soups
Stews

NA ME CHARACTERIS T I CS A P P L I CAT I O NS
Navy bean Small white bean Pork and beans

Also known as Yankee bean Boston baked beans
Named for the U.S. Navy, where it has been served as a Soups
staple since the 1800s Bean spreads
Pinto bean Small, flavorful, with reddish brown streaks on a pale Rice and beans
pink background Refried beans
Northern Mexican dishes Soups
Stews
Soybean Beige Soy milk

Sweet, nutty flavor Tofu
Low in carbohydrates, high in protein and fat Soy sauce
Only legume containing all essential amino acids Fermented soy products
One of the most important legumes of East Asian Stews
cooking Pickled
Soaked and deep-fried as soy nuts
Split peas Green or yellow Soups

White opaque hull has been removed Fritters
Distinct flavor Stews
Creamy when cooked Purées
NO O DL ES
As soon as our ancestors understood how to mill grains or legumes, it was only a small
step to process the resulting flour into strands or bite-size pieces of dough or paste and
boil those in water. Noodles, starting off so humbly, have evolved into one of the most
popular foods worldwide. Found in many cultures, they are the perfect vehicle for almost
any accompaniment. Tossed in simple or complex sauces, swimming in an aromatic broth
with morsels of meat and vegetables, or served cold as a salad, noodles possess a unique
versatility that can be enhanced by a number of accompaniments. Though their origins are
debated, most research suggests that noodle making was first refined to an art in China,
where it evolved into the ultimate street food. In other regions, noodles were created much
later. Contrary to popular belief, however, noodle making was well established in Italy and
the Eastern Mediterranean long before Marco Polo’s journeys.
Noodles 263
The protein-rich durum wheat, common in Italy, provides pasta with its coveted stur-
diness and chew. The strength of the dough allows for a great variety of shapes as well
as industrial manufacturing. East Asian wheat has a significantly lower protein content,
resulting in tender noodles with a slippery mouthfeel. In addition to wheat flour–based
noodles, Asian cuisines offer a great variety of noodles made from other starchy ingredi-
ents. Examples include Chinese cellophane noodles made from mung bean starch, Korean
glass noodles based on sweet potato starch, and rice noodles, which are common all over
Southeast Asia. Unlike pasta, these noodles are not made from a stiff dough, but from a
slurry or paste. This slurry is forced through a perforated disk into boiling water, where it
instantly cooks into thin, long strands. For other varieties, the starch slurry is steamed into
sheets and cut into fettuccine-like ribbons. Depending on the starch, these noodles can be
crystal clear with a very smooth mouthfeel or opaque and slightly textured.
COOKING NOODLES
All noodles need to be cooked in a generous amount of water to prevent sticking, and fresh
noodles cook significantly quicker than their dried counterparts. Many of the starch-based
Asian varieties like cellophane, rice, or glass noodles only need to be rehydrated by soaking
them in boiling water. Ideally, all noodles are finished and served immediately after cooking,
and this is typical in food-service operations, especially those specializing in Asian noodle
dishes. However, if this is not possible, care must be taken to keep noodles from clumping
together after they are cooked. Italian pasta is best tossed in a small amount of oil, and
most Asian noodles can be rinsed in water to remove excess starch. See Table 5.5 for the
applications of noodles.
TA BLE 5 . 5 Characteristics and Applications of Noodles
T YPE /NAME CHARAC T ER I S T I CS A P P L I CAT I O NS
Elbow pasta Retain their shape Casserole dishes

Perfect for street food Salads
Can be eaten with only one utensil Macaroni and cheese
Tubular pasta Hollow interior soaks up sauce Baking

Penne, ziti, shells, bocconcini Casseroles
Flat pasta Sturdy Served hot in sauce

Tagliatelle, pappardelle, linguine Need to be coated with sauce or oil right after cooking
to prevent sticking
Cellophane noodles China Salads

Fen si, fen tiao Thin strands or ribbons made from mung bean starch Stews
Crystal clear, very smooth, flavorless Swimming in broth

TA BL E 5 .5 (continued)
T YPE/N AME CHA R A CT ER I S T I CS A P P L I CAT I O N S
Soba noodles Japan Salads

Thin strands made from buckwheat flour Served in broth
Gray color, distinct nutty flavor
Somen noodles Japan and China Pan-fried crispy noodle cakes

Very thin strands based on wheat flour Salads
Served in broth
Hand-pulled noodles China Served in broth

La mian Based on soft wheat flour
Known as ramen in Japan
A soft dough is manually pulled into thin strands right
before cooking
Udon noodles Japan Served in broth

Thick, white, wheat-based noodles
Sweet potato noodles Korea Stir-fried

Jap chae Translucent grayish spaghetti-like strands made from Served in broth
sweet potato starch
Rice noodles Southeast Asia Served in broth

Mi fen, he fen Bright white, opaque Stir-fried
Ribbons, vermicelli, or sheet Crispy fried
Chinese wheat-based noodles Off-white color Stir-fried

Mien Tender Pan-steamed
Thick noodles Served in broth
Chinese egg noodles Rich yellow Stir-fried

Dan mian Medium thick Pan-steamed
BREA D
Few foods exemplify our culinary ingenuity like bread. Transforming solid, bland, and gritty
seeds into aromatic, sometimes fluffy loaves, disks, and rolls suggests aspiration, skill,
and inventiveness. Today, almost all culinary cultures embrace bread, even those where
bread was not an indigenous element. It is a perfect intermediary for limitless toppings,
Bread 265
condiments, and fillings, and bread’s service to the street-food scene is immeasurable.
Paired with breads, all types of food can be served on the go, without utensils. Bread hugs
a hot dog, wraps taco fillings, and prevents flavorful sauces from dripping onto one’s shirt.
The triumphant culinary advance of the burger can in all probability be credited in part to
the bun.
Depending on the place of origin, breads vary tremendously and are served in
different contexts. Northern Europe is famous for dark and dense rye breads, and
Sweden for crisp flatbreads. Thinly sliced, they are often topped with fried or cured fish
or charcuterie meats. Crunchy baguettes, originating in France, can be found sliced thinly
as Bruschetta (pages 301–304) or topped with sliced meats and cheese and then baked
until hot, well browned, and deliciously gooey. The pocket in Middle Eastern pita bread
simply asks for a stuffing, and roti prata, a flaky flatbread from South and Southeast Asia,
is perfect for clutching morsels of stewed meat and vegetables, or cleaning the last drops
of curry gravy from the bowl. Bread is truly breaking all cultural and culinary borders. Not
long ago, a tandoor-baked flatbread from India, known as naan, was considered exotic in
many parts of the world. Naan is now a mainstream item available in many supermarkets.
Some restaurants and street-food vendors offer it baked with pizza toppings, calling
it “nizza.”
Depending on the layout of the business, some street-food stands cook their breads,
especially flatbreads, on a grill or griddle on-site. For convenience reasons, the dough
is often prepared and shaped at an off-site location and delivered frozen or refrigerated.
Some dishes, like pizza, filled steamed buns, or chimichangas, include raw bread dough
that is baked, steamed, or fried as part of the preparation. The limited infrastructure of
most mobile vending situations, however, makes baking the bread on-site impractical. In
order to provide fresh-tasting bread, it should be briefly toasted, grilled, or broiled at ser-
vice. The resulting toasty aroma might attract more customers.
Grains and legumes, to this day, are unfortunately often seen as unglamorous plate or
belly fillers. Prepared properly and with respect, however, they can be the base for amaz-
ingly diverse and delicious food. Without grains and legumes, our culinary world would
look quite different, and many beloved dishes would simply not exist. Cultures of the world
have been resourceful in developing ingenious vehicles for grains and beans. At times,
the efforts and amounts of energy invested in the preparation of these dishes may seem
unreasonable; however, the thought of all the good meals they continue to provide helps
to justify that hard work.

BLACK BEAN SOUP
YIELD: 8 PORTIONS
1 lb/454 g dried black beans 1 tsp/2 g chili powder

1 lb/454 g smoked, meaty ham 1 tsp/2 g chopped thyme
hocks Salt, as needed
3 qt/2.84 L chicken stock, plus Ground black pepper, as needed
as needed
¼ habanero chile, seeded, minced
8 oz/227 g Spanish chorizo, cut
1 tbsp/15 mL cider vinegar
into small dice
1 tbsp/12 g sugar
2 fl oz/60 mL lard
8 oz/227 g small-dice plum tomatoes
¼ cup/12 g coarsely cut cilantro
½ cup/120 mL sour cream
1 tsp/2 g ground cumin
1. Fully submerge the black beans in cold water and allow to soak until doubled in size, at least
12 hours.
2. Simmer the ham hocks in the stock until very tender, 1½ to 3 hours, adding more stock
as needed to maintain a level of 3 quarts. Remove the cooked ham hocks from the broth.
Reserve the broth. Dice and reserve the meat from the ham hocks, discarding the bones
and skin.
3. In a 1½-gal/5.76-L stockpot over medium heat, cook the beans in the ham hock broth until
very tender. If desired, purée the soup or whisk heavily to partially break the beans.
4. In a skillet over medium heat, sauté the chorizo in the lard until browned slightly, 2 to
3 minutes. Add the onions and garlic to the pan, and continue to sauté until tender, 3 to
5 minutes. Add the cumin, chili powder, and thyme, and sweat briefly until fragrant, about
30 seconds.
5. Transfer the mixture to the pot of beans, and adjust the seasoning of the soup with salt
and pepper. Add the habanero, vinegar, sugar, and diced tomatoes and simmer for about
5 minutes.
6. Serve in individual bowls with the cilantro and a dollop of sour cream.
Recipes 267
S A L A D O F B E A N S TA R C H S H E E T S
YIELD: 8 PORTIONS
1 lb/454 g bean starch sheets 2 European cucumbers, cut into julienne

2 fl oz/60 mL vegetable oil 1 cup/48 g coarsely cut cilantro
½ tsp/1 g Sichuan pepper 3 oz/85 g mung bean sprouts
1 tsp/2 g red pepper flakes 1½ tbsp/22.5 mL sesame oil
2 tbsp/25 g sugar Salt, as needed
1½ fl oz/45 mL black rice vinegar
1. Pour boiling water over the bean starch sheets until they are fully submerged. Allow to soak
for 30 minutes.
2. In a sauté pan over high heat, heat the vegetable oil almost to its smoke point. Add the
Sichuan pepper and the red pepper flakes to the oil and fry until they begin to turn brown,
5 to 10 seconds. Strain, discard the solids, and reserve the oil.
3. Drain the bean starch sheets thoroughly and rip them into bite-size pieces. Combine the
sheets with the pepper oil, sugar, vinegar, cucumbers, cilantro, bean sprouts, and sesame
oil. Season the salad with salt.
4. Serve in a soup bowl with chopsticks.
CHEF’S NOTE Bean starch sheets, also known as Tianjin green bean sheets, are translucent sheets made
from mung bean starch that visually resemble Vietnamese rice paper. The slippery texture
of the bean starch sheets is comparable to cellophane noodles, another product made
from mung bean starch.
Recipes 269
SAVORY PORK SAUCE WITH NOODLES
O R C O R N PA N C A K E S
YIELD: 8 PORTIONS
2 fl oz/60 mL vegetable oil 5 fl oz/150 mL hoisin sauce

1 lb 8 oz/680 g ground pork 1 cup/240 mL water
8 green onions, minced 2 lb/907 g Chinese, wheat, or lo mein noodles
4 garlic cloves, minced (or see Variation)
1½ tbsp/22.5 mL Shaoxing wine, 1 lb 8 oz/680 g Kirby cucumbers, peeled, cut

or sherry into 2- to 3-in/5- to 8-cm wedges
10 oz/284 g yellow soybean paste

or dark miso paste
1. For the sauce, heat the oil in a wok or similar pan over medium heat, add the ground pork,
and stir fry until fully cooked, about 3 minutes. Add the ginger, half of the minced green
onions, and garlic, and continue cooking until aromatic, 10 to 20 seconds. Add the wine
and continue cooking over medium heat until fully evaporated, about 2 minutes. Add the
soybean paste, hoisin sauce, and water. Bring to a boil and then simmer gently over medium
heat until the mixture has reduced to a paste resembling a thick meat sauce, 2 to 4 minutes.
2. To cook the noodles, boil 2 gal/7.57 L of salted water. Add the noodles, and return to a boil.
As soon as the water returns to a full boil, add 1 cup/240 mL of cold water, and allow the
water to return to a boil. Repeat, adding cold water 1 cup/240 mL at a time, until the noodles
are tender. The cooking time will depend on the variety of noodle that is used. Drain the
noodles, and rinse with hot water.
3. Toss about 2 fl oz/60 mL of the sauce with each portion of noodles and transfer to a serving
bowl. Sprinkle with the remaining green onions, and serve with cucumber wedges on the side.
CHEF’S NOTE This dish, known as zha jiang mian in northern China, bears a strong resemblance to
spaghetti in meat sauce. Be aware, however, that this sauce, unlike spaghetti sauce, is
served in small amounts due to its pungency and saltiness. The cucumber accompaniment
provides a nice flavor contrast to the very strong sauce.
VARIATION
Serve the Savory Pork Sauce on Corn Pancakes (page 322) instead of noodles; that way the
dish can be served without utensils.

SPICY CHICKPEA SOUP
YIELD: 8 PORTIONS
1 lb/454 g dried chickpeas Condiments

8 oz/227 g small-dice onions 2 lemons, quartered
2 fl oz/60 mL extra-virgin olive oil 8 eggs, hard-cooked, coarsely chopped
4 garlic cloves, minced 1 tbsp/6 g ground cumin
Harissa (page 324), as needed Harissa (page 324), as needed
1½ tbsp/9 g ground cumin 2 bunches green onions, sliced
1 tbsp/6 g coriander Extra-virgin olive oil, as needed
2 tsp/4 g ground turmeric Salt, as needed
2 tsp/4 g ground black pepper Ground black pepper, as needed
Salt, as needed 8 oz/227 g country-style bread, ripped into
8 oz/227 g canned tuna, drained and flaked irregular pieces
2 oz/57 g capers, drained and chopped
1. Soak the chickpeas in water until doubled in size, at least 12 hours.
2. Drain and rinse the chickpeas. Place them in a pot of unsalted water and simmer over low
to medium heat until very tender, 45 to 90 minutes. Reserve in the cooking liquid.
3. In a saucepan or rondeau, sweat the onions in the olive oil over moderate heat until very
tender, 10 to 15 minutes. Add the garlic, harissa, cumin, coriander, turmeric, and pepper,
and sweat over medium heat until aromatic, 10 to 20 seconds.
4. Add the cooked chickpeas to the onion mixture along with enough of the chickpea cooking
liquid to just cover them. Bring the mixture to a simmer over medium heat, and simmer
until the mixture is the consistency of a stew, about 15 minutes. Adjust seasoning as needed
with salt.
5. Arrange the condiments in serving bowls or in sectioned relish dishes. At service, offer the
condiments, so that the guest can add them to the soup as desired.
CHEF’S NOTE In Tunisia, this soup is called lebilebi and is a popular breakfast food. (This dish is not to be
confused with the Turkish lebilebi, which is a roasted chickpea snack.) This soup is served
out of a big pot with the condiments added as per guest request. Traditionally, the eggs are
added raw to the very hot soup, which provides enough heat to at least partially cook them.
The bread served with the soup should be stale—at least a day old.

SPLIT GREEN PEA STEW
Known as Erbsensuppe, this is a traditional and well-liked dish all over Germany. Its hearty
appearance with cured and/or smoked meats makes this dish especially popular at outdoor
events during the colder seasons. Additionally, it can be prepared ahead of time and kept warm
for hours with little to no deterioration in quality.
YIELD: 8 PORTIONS
1 lb 8 oz/680 g pig tails, feet, or 4 oz/113 g small-dice cauliflower

jowls, cured, not smoked 4 oz/113 g small-dice celery
1 tbsp/7 g black peppercorns 4 oz/113 g small-dice waxy potatoes
2 bay leaves Salt, as needed
3 qt/2.84 L chicken stock Ground black pepper, as needed
1 lb/454 g split green peas Maggi, as needed
4 oz/113 g small-dice onions 8 knockwurst links
4 oz/113 g small-dice carrots 3 tbsp/3 g chopped parsley
4 oz/113 g small-dice leeks
1. In a large stockpot, simmer the pig tails, peppercorns, and bay leaves in the chicken stock
until the pork is very tender, 60 to 90 minutes, adding water as needed to maintain the level of
the cooking liquid. Remove the pork from the broth, and reserve. Strain the broth, and reserve.
2. Remove the meat from the pig tails, cut it into a small dice, and reserve it. Discard the bones
and skin.
3. Add the peas to the reserved broth, and simmer over low to medium heat until the peas
begin to fall apart, about 45 minutes, adding more water as needed to maintain the level
of the cooking liquid. Add the onions, carrots, leeks, cauliflower, celery, and potatoes, and
cook over medium heat until the vegetables are tender, 10 to 15 minutes. (The peas should
be almost mush by this time.) Add the diced pork to the soup. Adjust seasoning with salt,
pepper, and a few dashes of Maggi.
4. At service, heat the knockwurst gently in 180ºF/82ºC water and serve stew with knockwurst
and a pinch of the parsley.
CHEF’S NOTES When the green peas are harvested at full maturity, they are round, like any other pea. After
drying, the membrane skin surrounding the cotyledon is removed, which allows the pea
to split along its natural seam. This treatment is commonly done to expedite the cooking
of the peas.
Maggi is a vegetable protein–based sauce that resembles soy sauce. It is popular in
many cuisines of Central Europe as an all-purpose seasoning for soups and sauces. As an
alternative, use light soy sauce or fresh lovage, a green herb with a flavor resembling Maggi.

PLAIN SOY MILK
YIELD: 1 GAL/3.84 L
1 lb 4 oz lb/567 g dried soybeans, rinsed
1. Cover the soybeans with water by 4 in/10 cm, and allow them to soak for 24 hours.
2. Drain the soybeans and discard the soaking liquid. Combine the soybeans with 1 gal/3.79 L
cold water and purée into a very smooth slurry. If necessary, purée in batches.
3. Strain the purée through a fine-mesh strainer and then strain again through a cheesecloth-
lined strainer, collecting the resulting liquid in a container below. Allow the soy bean purée to
drain thoroughly, compressing it inside the cheesecloth in order to squeeze out any excess
liquid.
4. Transfer the resulting soy milk to a saucepan, and bring to a boil over medium-high heat.
Reduce to low or medium heat to establish a simmer and continue simmering, stirring often
to prevent scorching, until the raw bean flavor has been cooked out, 10 to 12 minutes.
Recipes 275
CURDLED SOY MILK WITH
FRIED CRULLERS
YIELD: 8 PORTIONS
Plain Soy Milk (page 275) 3 tbsp/30 g kosher salt

4 fl oz/120 mL white vinegar 1½ tsp/7.5 mL sesame oil
1 tsp/2 g ground white pepper 1 cup/48 g coarsely cut cilantro
3 tbsp/21 g very small dried 1 fl oz/30 mL chili oil
shrimp
1½ oz/43 g minced salted turnip Fried Chinese Crullers (page 278)
1. In a saucepan over low to medium heat, bring the soy milk to a boil and hold hot. Stir the soy
milk often to prevent scorching.
2. Meanwhile, equally distribute the vinegar, pepper, shrimp, turnip, salt, sesame oil, cilantro,
and chili oil into 8 Asian noodle bowls that hold at least 1 pint/480 mL each.
3. Pour the hot soy milk into the bowls. The heat and the vinegar’s acidity will curdle the soy
milk. Should the soy milk not curdle, add a little more vinegar to each cup.
4. Serve immediately with the Fried Crullers on the side.
CHEF’S NOTE This soup, known as do jiang in China, is a typical northern Chinese breakfast item. In this rec-
ipe, the vinegar causes the soy milk to curdle, giving the soup a texture resembling egg drop
soup. Alternatively, the soy milk may be simply sweetened with sugar and served. Whether
savory or sweet, the soy milk is a fantastic accompaniment to the crunchy fried crullers.

Cut the cruller dough into strips and press in the Stretch the dough as you lower it into the hot oil,
center with an oiled skewer. and deep-fry until golden.
Ladle the hot soy milk into bowls that have been Curdled Soy Milk with Fried Crullers
prepared with the remaining ingredients.
Recipes 277
FRIED CHINESE CRULLERS
Commonly served alongside wonton soup or curdled soy soup, these crullers can be found all
over China, especially during breakfast hours.
YIELD: ABOUT 16 CRULLERS
1 tsp/5 g baking soda 1 tsp/3 g kosher salt

1 tbsp/12 g double-action baking ¼ tsp/0.5 g baker’s ammonia
powder 9½ fl oz/285 mL water
13 oz/369 g bread flour Thin bamboo skewers
1 tsp/3 g alum Vegetable oil, as needed, for frying
1. In a bowl, combine the baking soda, baking powder, and flour.
2. In a separate bowl, combine the alum, salt, and ammonia. Add the water and stir until the
mixture becomes frothy.
3. Combine the alum mixture with the baking soda mixture. Mix until it forms a smooth dough.
Cover with plastic wrap, and allow to rest for 30 minutes.
4. After resting, punch the dough down several times and fold it over itself seven or eight times.
Divide the dough into 2 equal pieces and wrap each piece in oiled plastic wrap. Refrigerate
for 4 to 8 hours or overnight.
5. Place the rested dough on a lightly floured work surface and stretch each of the 2 pieces into
a sheet 4 in/10 cm wide and ¼ to ½ in/½ to 1 cm thick.
6. Cover with plastic and allow the dough sheets to rest for 20 minutes.
7. Cut each of the sheets into 1-in/3-cm-wide strips. Place the strips on top of one another to
create about 16 stacks of 2 strips each.
8. Dip a skewer in water. Holding the moistened skewer horizontally, firmly push it lengthwise
onto the stacked dough strips to make an indentation, and press the strips together to join
them securely.
9. Pick up a pressed strip of the dough and gently stretch it to a length of 6 to 8 in/15 to 20 cm.
Immediately fry it in 400°F/204ºC oil, moving and turning the strip constantly, until well
puffed and golden brown on all sides, 1 to 2 minutes. Drain well, and serve hot.
CHEF’S NOTES Alum, or sodium aluminum sulfate, is a chemical often used to produce white bread. In the
case of this fried cruller, it provides a distinct flavor.
Baker’s ammonia, often marketed as hartshorn, is pure ammonium carbonate. This
classic leavener is the predecessor of today’s chemical leaveners and is still used for many

CHEF’S NOTES traditional recipes. The benefit of baker’s ammonia is that it provides an extremely airy and
(continued) crisp texture. Its strong odor makes it necessary to use caution.
The crullers can be fried ahead of time, and reheated in 425ºF/218ºC oven for about
2 minutes.
CORN TORTILLAS
YIELD: 16 TORTILLAS
14 oz/397 g masa harina 2 cups/480 mL warm water
1. Using a stand mixer, combine the masa harina and warm water, slowly adding the water.
Knead the resulting dough for 5 to 8 minutes. It should feel like soft clay and be slightly
above body temperature. Allow the dough to rest for 15 minutes and reevaluate the texture.
2. Divide the dough into 16 Ping-Pong–size balls. Using a tortilla press lined with plastic, press
the balls into thin tortillas. Press once and rotate by 180 degrees before pressing again to
achieve an even thickness of about 1⁄8 in/3 mm.
3. Preheat a well-seasoned comal or cast-iron skillet. To cook the tortilla, peel off the top sheet
of plastic in which it was pressed and slide it off the other sheet onto the hot comal or cast-
iron skillet. Cook for several seconds over medium-high heat, until the tortilla begins to cook
on the outer edges.
4. Flip with a thin spatula and cook slightly longer on the other side. Flip again. The top layer of
the tortilla should start separating from the bottom layer, creating a pocket.
5. Immediately transfer the tortillas to a kitchen towel and keep warm until serving time.
Recipes 279
SPICY OR SWEET SOFT TOFU
Known as do hua, or “tofu blossom,” in Chinese, this very soft bean curd is a common breakfast
all over East Asia. In Northeast Asia, it is commonly served with a spicy topping and a fried pastry.
In the southern parts of East Asia, sweet toppings are popular. You have the option of choosing
either one of the topping recipes included here.
YIELD: 8 PORTIONS
2 qt/1.92 L Plain Soy Milk (page 275) 1 fl oz/30 mL vegetable oil

¾ oz/21 g food-grade gypsum powder 1 cup/240 mL water
6 fl oz/180 mL cold water 1 tbsp/15 mL chili oil
Sweet Topping 2 fl oz/60 mL light soy sauce, not low-sodium
7 oz/198 g sugar 1 fl oz/30 mL dark rice vinegar
1 cup/240 mL water Cornstarch slurry, as needed
1 fl oz/30 mL lemon juice 2 green onions, minced

Spicy Topping
4 oz/113 g dried wood ear mushrooms,

soaked, cut into chiffonade
1. Bring the soy milk to 180ºF/82ºC over low to medium heat. Stir often to prevent scorching.
2. Meanwhile, in a container large enough to hold 1 qt/960 mL, combine the gypsum and cold
water to make a slurry.
3. When the soy milk reaches about 180°F/82ºC, remove from the heat and pour it onto the
gypsum slurry. Whisk vigorously to ensure even mixing. Cover the container, and hold warm
for 30 minutes. The soy milk will coagulate into soft tofu with a texture resembling delicate
custard.
4. If using the sweet topping, combine the sugar, water, lemon juice, and ginger in a saucepan. Bring
to a boil over high heat, then reduce the heat to establish a gentle simmer. Simmer over medium
heat until a maple syrup–like consistency is achieved, about 2 minutes. Strain and reserve.
5. If using the spicy topping, stir-fry the mushrooms in the vegetable oil for about 1 minute.
Add the water, chili oil, soy sauce, and rice vinegar. Bring the mixture to a boil, and thicken
with the cornstarch slurry to achieve a medium nappé. Add the green onions, and adjust the
seasoning as necessary. Hold warm.
6. To serve, carefully ladle the soft tofu into a soup cup and top with the sweet or spicy topping,
as desired.

CHEF’S NOTES In order to maintain its delicate texture, it is vitally important to handle the tofu very gently
after coagulation.
Gypsum, the common term for calcium sulfate, is a common coagulant for tofu in
Chinese cuisine, and food-grade gypsum is available in many Asian stores. Other cuisines
use nigari salt, a coagulant based on either magnesium or calcium chloride. Acids will also
coagulate the soy protein, but they also impact the flavor.
To make fresh soy milk, purée the Heat the soy milk over medium heat,
soybeans and water until very smooth, stirring to prevent scorching.
then strain through cheesecloth.
Pour the warm soy milk over the gypsum Serve the tofu with either spicy or sweet
slurry. Whisk vigorously so that the mixture topping.
is thoroughly combined. Cover and let sit for
30 minutes or until the mixture coagulates.
Recipes 281
B R A I S E D L A M B R AV I O L I I N Y O G U RT S A U C E
YIELD: 8 PORTIONS
Pasta Salt, as needed

1 lb 8 oz/680 g bread flour Ground black pepper, as needed
1 tsp/3 g salt
6 eggs ½ cup/120 mL extra-virgin olive oil
Filling Sauce
1 lb 8 oz/680 g ground lamb 3 garlic cloves, minced

8 oz/227 g minced onions 1 pint/480 mL brown veal stock, or as needed
¼ cup/12 g finely chopped parsley 1 cup/240 mL drained Greek yogurt
1½ tsp/3 g ground coriander 3 oz/85 g butter
½ tsp/3 g ground cumin 1½ tsp/3 g red pepper flakes
1. To make the pasta dough, combine the flour and salt in a food processor. Add the eggs and
process until the mixture reaches the texture of coarse cornmeal. When pressed together,
the dough should stick together and form a cohesive mass. If needed, add a little water or
flour to adjust to the correct consistency.
2. Transfer the mixture to a work surface and knead it until it forms a smooth and pliable dough,
2 to 3 minutes. Place the dough in a mixing bowl, cover with plastic wrap, and allow to rest
for 30 minutes.
3. To make the filling, thoroughly combine the lamb, onions, parsley, coriander, cumin, garlic,
salt, and pepper. If needed, adjust the seasoning.
4. Using a pasta machine, roll the dough into thin sheets, between 1⁄16 in/2 mm and 1⁄8 in/3 mm.
Brush half of the sheets lightly with water. Place 1-oz/28-g piles of the filling 1 in/3 cm apart
on the sheets brushed with water. Top each of those sheets with another dough sheet. Press
around each pile of filling to seal the top and bottom pieces of dough together, and cut out
round ravioli about 1 in/3 cm in diameter.
5. Bring 2 gal/7.68 L of salted water to a boil. Precook the raviolis for 2 to 3 minutes and reserve.
6. In a skillet large enough to hold the ravioli in a single layer, sauté the ravioli in the olive oil
over medium heat until well browned on both sides, 2 to 4 minutes. Work in batches if nec-
essary to avoid overcrowding the pan.
7. Add the garlic and enough veal stock to halfway submerge the ravioli. Bring to a boil over
high heat, then cover the pan with a tight-fitting lid and reduce the heat to establish a
simmer. Slowly braise over medium heat until the ravioli are cooked through, 5 to 6 minutes.
(continued)
Recipes 283
8. Once the ravioli are fully cooked, remove the lid. Continue simmering over medium heat in
order to reduce the stock to a glaze, 2 to 3 minutes. Stir in the yogurt, and toss over medium
heat to combine well with the glaze and coat the ravioli, 2 to 3 minutes. Transfer to a serving
dish and reserve.
9. In a skillet over medium heat, heat the butter until it begins to turn brown and develops a
nutty aroma. Add the red pepper flakes and allow to brown slightly. Pour the butter mixture
over the ravioli. Serve.
T U R K I S H W AT E R B Ö R E K
YIELD: 8 PORTIONS
Dough Filling
1 lb/454 g all-purpose flour 1 pint/480 mL milk, warmed

1 lb/454 g cake flour 6 eggs
8 eggs 6 fl oz/180 mL extra-virgin olive oil
1 tbsp/15 mL lemon juice 1 lb 2 oz/510 g crumbled feta cheese
1½ tsp/5 g salt ¼ cup/12 g finely cut dill
¼ cup/12 g chopped flat-leaf parsley
1. To make the dough, combine the flours, eggs, lemon juice, and salt, and knead vigorously
until the mixture forms a smooth, pliable dough, 2 to 3 minutes. Place in a tightly covered
container and allow the dough to rest for 1 hour.
2. Roll the dough into a very thin sheet, 1⁄16 to 1⁄8 in/2 to 3 mm thick, and trim to fit into an oven-
safe 9 by 13-in/23 by 33-cm casserole dish. Oil the dish.
3. Boil the dough in a generous amount of water until it is cooked through and firm, about
1 minute. Shock in an ice bath to cool. Remove the dough from the water bath and dry.
4. In a bowl, thoroughly combine the milk, eggs, and olive oil until homogenous.
5. Place the sheet of dough in the oiled casserole dish. Mix the cheese, dill, and parsley, then layer
on top of the dough. Pour the egg mixture on top, and bake in a 375°F/191ºC oven until the egg
mixture is set and slightly browned, 10 to 15 minutes. Cut into 8 portions and serve on a plate.
CHEF’S NOTE Börek, also known as burek, briwat, or brik, is a baked or fried, stuffed savory pastry com-
monly found in North Africa, the Middle East, the Balkans, and parts of western Central Asia.
It can be prepared as individual pastries or as a multi-portion preparation in a large pan, like
this version. The Greek version, spanakopita, has become a very popular cocktail snack.

MAC AND CHEESE WITH BACON
YIELD: 8 PORTIONS
2 lb/907 g elbow macaroni 4 oz/113 g grated Gruyère cheese

2 oz/57 g unsalted butter 2 tbsp/30 mL whole-grain Pommery mustard
Cheese Sauce Salt, as needed
1½ oz/43 g all-purpose flour Ground black pepper, as needed
1 fl oz/30 mL vegetable oil Grated nutmeg, as needed
1.5 qt/1440 mL milk

4 oz/113 g Brie cheese, rind on, Crumbled cooked bacon, as needed
diced Grated mozzarella cheese, as needed
4 oz/113 g grated Parmesan Bread crumbs, as needed
cheese Unsalted butter, diced, as needed
1. Cook the elbow macaroni in 2 gal/7.57 L of well-salted water until tender, 5 to 7 minutes.
Drain the macaroni, toss in the butter, and reserve.
2. To make the cheese sauce, combine the flour and oil in a saucepan and cook over low
heat until it forms a pale paste and the raw flour aroma has dissipated, about 4 minutes.
Gradually add the milk, whisking constantly. Bring to a boil, and then reduce the heat to
establish a simmer. Slowly simmer, stirring frequently, until the sauce has reached medium
nappé, about 20 minutes. Add the Brie, Parmesan, and Gruyère and allow to melt, stirring
frequently, in the hot milk mixture. Transfer to a blender and purée until smooth. Add the
mustard and adjust the seasoning as needed with salt, pepper, and nutmeg.
3. Toss the macaroni with the cheese sauce and pour into a lightly buttered hotel pan. Top with
bacon, mozzarella cheese, bread crumbs, and diced butter as desired.
4. Bake in a 400°F/204°C oven until the cheese sauce is bubbling and the top is well browned,
10 to 15 minutes. Divide the macaroni and cheese into portions, and serve hot, directly from
the pan.
Recipes 285
CHILAQUILES WITH MUSHROOMS
YIELD: 8 PORTIONS
1 lb/454 g white mushrooms, Salt, as needed

sliced ¼ in/6 mm thick Vegetable oil, as needed, to fry the tortillas
2 fl oz/60 mL pure olive oil 8 oz/227 g Corn Tortillas (page 279), cut into
4 oz/113 g minced onions 8 wedges each
2 garlic cloves, minced ½ cup/120 mL sour cream
1 cup/240 mL Cooked Tomatillo 4 oz/113 g crumbled queso fresco
Salsa (page 325) ½ cup/120 mL coarsely cut cilantro
1. In a very hot skillet, cook the mushrooms in the olive oil until slightly browned, 3 to 5
minutes. Add the onions and sweat for 1 minute. Add the garlic and cook until fragrant,
10 to 20 seconds. Add the salsa and simmer for about 2 minutes more. Adjust the seasoning
as needed with salt.
2. Heat the oil to 325°F/163ºC and deep-fry the corn tortilla wedges until crispy and very
slightly browned, 1 to 2 minutes.
3. In a mixing bowl, combine the fried tortilla wedges with the mushroom mixture. The
tortillas should soften slightly but not become mushy.
4. Transfer to a serving platter, the drizzle with sour cream, and sprinkle with the queso
fresco. Bake in a 450°F/232ºC oven until heated through, about 5 minutes.
5. Garnish with the cilantro and serve immediately.
CHEF’S NOTE Made from leftover corn tortillas and salsas mixed with eggs and other available ingredients,
in Mexico chilaquiles are a traditional and very popular breakfast dish. Chilaquiles are often
confused with Tex-Mex migas, which is a similar dish of scrambled eggs served with strips
of corn tortillas and other garnishes.

BBQ HOMINY STEW
YIELD: 8 PORTIONS
8 oz/227 g minced onions 1½ cups/360 mL half-and-half

3 fl oz/90 mL vegetable oil 1 cup/240 mL barbecue sauce (from scratch
8 oz/227 g Spanish chorizo, cut or commercial)
into small dice Salt, as needed
8 oz/227 g small-dice red pepper Ground black pepper, as needed
2 garlic cloves, minced ½ cup/24 g coarsely cut cilantro
8 oz/227 g poblano peppers, 1 fl oz/28 mL lemon juice
roasted, peeled, cut into small 6 oz/170 g finely grated Cheddar cheese
dice
2 lb/907 g canned hominy, drained
1. In a rondeau, sweat the onions in the vegetable oil over moderate heat until very tender,
about 5 minutes. Add the chorizo and render over moderate heat for 3 minutes. Add the red
pepper and garlic and continue to sweat until the pepper becomes tender, 1 to 2 minutes.
Add the poblano pepper and sweat for 1 minute, until tender.
2. Add the hominy, half-and-half, and barbecue sauce, and simmer gently until the mixture
resembles a stew, about 10 minutes. Adjust the seasoning as needed with salt and a
generous amount of black pepper. Stir in the cilantro and lemon juice.
3. Transfer the mixture to a baking dish. Sprinkle the cheese on top, and bake in a 375°F/191°C
convection oven until the stew is bubbly and the top is well browned, 10 to 15 minutes.
Allow to rest for 10 minutes after baking, and serve in a bowl.
CHEF’S NOTE To produce hominy, corn kernels are soaked and briefly boiled in a weak lye solution in
order to remove the hull, a process known as nixtamalization. The traditional intent was to
extend shelf life, but the process also imparts a unique flavor. There is also a nutritional
benefit, since the process makes many of the corn’s nutrients more easily accessible for
the human metabolic system. Ground hominy is processed into hominy grits or into masa
harina, a flour used to make tamales and corn tortillas.
Recipes 289
S T I R - F R I E D S H R E D D E D F L AT B R E A D
YIELD: 8 PORTIONS
Flatbread 1 tsp/2 g red pepper flakes

1 lb 8 oz/680 g all-purpose flour 4 oz/113 g julienne carrots
9 fl oz/270 mL water, heated to 4 oz/113 g napa cabbage, cut into chiffonade
boiling 4 oz/113 g julienne leeks
4½ fl oz/135 mL cold water Salt, as needed
Salt, as needed Ground white pepper, as needed
1 cup/240 mL vegetable oil 2 fl oz/60 mL light soy sauce, not
Stir-Fry low-sodium
3 oz/85 g bean sprouts
½ bunch cilantro, coarsely cut
1 tbsp/15 mL sesame oil
3 green onions, sliced
1. To make the flatbread, combine the flour with the boiling water in the bowl of an electric
mixer fitted with the dough hook. Mix on low speed until all the water is absorbed, about
30 seconds. Add the cold water and continue mixing until a pliable dough forms, about
30 seconds. Wrap the dough in plastic and allow the dough to rest for 30 minutes.
2. On a lightly floured surface, roll the dough into a ¼-in/6-mm-thick rectangle. Lightly sprinkle
the dough with salt and generously brush with oil. Starting on the long side of the dough
sheet, roll it up like a jelly roll. Roll the “jelly roll” into a coil (it should look like a snail shell)
and gently press it together. Allow the dough to rest for 10 minutes.
3. Gently flatten the dough coil by hand, then roll it into a ¼-in/6-mm-thick round or rectangle.
4. In a lightly oiled skillet or griddle over moderate heat, cook the dough until cooked through
and light golden brown on both sides, 3 to 5 minutes per side. Allow the flatbread to cool.
Cut it into ½-in/1-cm-wide strips. Reserve.
5. At service, heat the vegetable oil in a wok over medium heat. Add the garlic, green onions,
and red pepper flakes and stir-fry until fragrant, about 30 seconds. Add the carrots, cab-
bage, and leeks and stir-fry until tender. Add the shredded flatbread, toss well to combine,
and adjust seasoning with salt, pepper, and soy sauce. Add the bean sprouts, cilantro, and
sesame oil, toss well, and serve immediately on a plate with chopsticks.

CHEF’S NOTE Stir-fried flatbread, or chao bing in Chinese, is traditional in northern China, where
products based on wheat are more common than those based on rice. Since this dish can
be prepared without any special gadgets or equipment, it is oftentimes referred to as “poor
man’s noodles.”
Roll the dough thin, then roll into a log. Roll the dough into a coil.
Cook the rolled flatbread in oil over moderate Shred the flatbread before adding to the
heat until browned on both sides. stir-fried vegetables in the wok.
Recipes 291
M A L AY S I A N S T I R - F R I E D R I C E N O O D L E S
YIELD: 6 PORTIONS
2 lb/907 g dried rice noodles, 1 lb/454 g shrimp, peeled, deveined

wide ribbon–style 2 fl oz/60 mL light soy sauce, not low-sodium
6 eggs 1 fl oz/30 mL thick, dark soy sauce
2 fl oz/60 mL vegetable oil, plus 1 fl oz/30 mL chili paste or sriracha
as needed
4 oz/113 g bean sprouts
4 Chinese dry sausages (lap
8 green onions, thinly sliced
cheong), thinly sliced on the bias
1. Soak the rice noodles in boiling water until soft, about 10 minutes. Drain, rinse in cold water,
and reserve.
2. Crack all the eggs in a bowl but do not beat. Reserve at room temperature.
3. In a wok or similar pan, heat the vegetable oil over medium to high heat. Add the sausages
and stir-fry until lightly browned and some of the fat has rendered. Add the garlic and stir-
fry until aromatic, 10 to 20 seconds. Add the shrimp and stir-fry until the shrimp turn bright
orange, 20 to 30 seconds. Add the noodles and continue to stir-fry, tossing until the mixture
is well combined. Add both soy sauces and chili paste, and toss to thoroughly combine.
4. Push all ingredients toward the sides of the wok to create a well in the center. Place a small
amount of oil and the eggs into the well at the center. Cook until the eggs begin to set,
30 seconds to 1 minute, then start stirring them gently. Continue to cook, stirring gently, until
the eggs are halfway cooked. Add the bean sprouts, and combine with everything that had
been pushed to the sides of the wok. Continue to stir-fry until the eggs are fully cooked and
dispersed in small pieces throughout the entire mixture, about 1 minute.
5. Garnish with the green onions and serve.
CHEF’S NOTE Char kwey teow is probably one of the most iconic noodle dishes in Malaysia, Singapore,
and Indonesia. Commonly sold at the hawker centers of the region, the recipes for char
kwey teow vary from vendor to vendor. Most feature wide ribbon–style rice noodles,
Chinese sausage, eggs, and shrimp. Traditionally it was a rather fatty preparation, using
inexpensive cuts of pork as an economical source of sustenance for workers.
Recipes 293
CURRY UDON NOODLES
First-time travelers to Japan are commonly surprised by the popularity of curry. Curry was
introduced to Japan by European chefs at the beginning of the twentieth century, which explains
curry’s similarity to goulash.
YIELD: 8 PORTIONS
Curry Sauce 2½ qt/2.4 L water
8 oz/227 g sliced onions 3 oz/85 g Japanese curry paste
2 fl oz/60 mL vegetable oil 1 fl oz/30 mL light soy sauce, not low-sodium
4 garlic cloves, sliced 1 lb/454 g napa cabbage
1 oz/28 g very fine julienne ginger

1 lb/454 g chicken breast, very thinly sliced 2 lb/907 g dried udon noodles
1 lb/454 g julienne turnip 4 green onions, sliced
½ oz/14 g sugar 2 cups/142 g radish sprouts
Salt, as needed
1. In a pan over medium heat, sweat the onions in the vegetable oil until tender, 5 to 8 minutes.
Add the garlic and ginger and continue to sweat until aromatic, 10 to 20 seconds. Add the
chicken breast and cook, turning as necessary, until opaque. Add the turnip and continue to
cook over medium heat until tender, 3 to 5 minutes. Add the sugar and adjust the seasoning
with salt. Remove the mixture from the pan and reserve.
2. Add the water to the pan and bring to a boil over high heat. Lower the heat to a gentle simmer,
and add the Japanese curry paste and simmer until the curry paste is fully dispersed and the
sauce is slightly thick, about 2 minutes. Add the soy sauce, the cooked chicken mixture, and
the cabbage to the curry sauce and simmer until the cabbage is slightly tender, 3 to 5 minutes.
3. In a pot over high heat, cook the noodles in 2 gal/7.57 L of well-salted boiling water until tender, 3 to
5 minutes. Rinse with hot water, toss with the green onions, and divide into 8 Asian noodle bowls.
4. Top each bowl of noodles with the curry sauce and mix gently to combine. Garnish each
bowl with radish sprouts.
CHEF’S NOTES Udon noodles are thick white noodles made from wheat flour, water, and salt that have a
unique slippery texture and are an integral component of Japanese cookery. Available fresh,
dried, or parcooked, udon noodles are commonly served with a hot broth. During the hot sum-
mer months, chilled versions with various flavorings are very popular. As with other noodle
dishes, in Japan it is a sign of good table manners to slurp the udon noodles while eating them.
Even the most accomplished chefs use commercial Japanese curry paste, essentially
a curry-flavored roux, to prepare this dish.

PA E L L A VA L E N C I A N A
YIELD: 8 PORTIONS
½ tsp/0.5 g saffron threads 8 oz/227 g medium-dice green pepper

3 qt/2.84 L chicken stock 1 lb/454 g chicken breast, diced
Salt, as needed 2 lb 8 oz/1.13 kg Calasparra rice
8 oz/227 g Spanish chorizo, cut 8 clams
into small dice 8 mussels
6 fl oz/180 mL extra-virgin olive oil 8 shrimp, head on, deveined, not peeled
4 oz/113 g medium-dice yellow onions 4 oz/113 g green peas
2 garlic cloves, minced 2 lemons
8 oz/227 g medium-dice red pepper
1. Add the saffron to the stock and gently simmer for 5 minutes. Adjust the seasoning with salt
as needed. Reserve.
2. In a paella or similar pan over medium heat, cook the chorizo in the olive oil until it begins to
brown, 1 to 2 minutes. Add the onions and continue to cook over medium heat until tender
and translucent, 2 to 3 minutes. Add the garlic and sweat until it becomes aromatic, 10 to
20 seconds. Add the peppers and chicken and sauté for 2 minutes more.
3. Add the rice and mix well until all the rice grains are coated with oil. Add the stock, and, stir-
ring occasionally, bring to a boil over high heat. Lower the heat to establish a gentle simmer.
Simmer for 3 to 4 minutes. Press the clams into the rice with the hinge sides down, and sim-
mer for an additional 3 minutes. Press the mussels into the rice with the hinge sides down.
Arrange the shrimp and peas over the rice and continue to simmer until all the moisture has
been absorbed by the rice and a crust has formed on the bottom of the pan, about 5 more
minutes. Remove the pan from the heat. Discard any clams or mussels that have not opened.
4. Add the juice from 1 lemon, cover the pan, and allow it to rest for 10 minutes before serving.
5. Meanwhile, cut the remaining lemon into wedges.
6. Garnish with the lemon wedges, and serve the paella in the pan.
CHEF’S NOTE Paella, a rice dish originating in the Valencia region of Spain, is one of the identifying dishes
of Spanish cuisine. It is often served as a celebratory dish for a crowd, and the ingredients
vary depending on seasonal and regional availability. A good paella has a crust on the
bottom of the pan that is formed by the rice and just the right amount of heat and cooking
time. Calasparra rice, a short-grain rice grown in the mountainous regions of Murcia, Spain,
is paramount to a successful paella. It provides exactly the right texture for paella, because
it absorbs large amounts of liquid without becoming sticky, too soft, or too creamy.

STIR-FRIED GLASS NOODLES
YIELD: 8 PORTIONS
8 dried shiitake mushrooms 1 tbsp/15 mL sesame oil

1 oz/28 g dried wood ear 2 tbsp/25 g sugar
mushrooms 8 oz/227 g thinly sliced onions
1 lb/454 g Korean sweet potato 6 cloves minced garlic
noodles, also known as glass
noodles
8 oz/227 g julienne red peppers
5 large eggs
8 oz/227 g napa cabbage, cut into thin
Vegetable oil, as needed, for
chiffonade
cooking the eggs
8 oz/227 g julienne carrots
6 green onions, sliced thinly
Salt, as needed
½ cup/120 mL light soy sauce,
not low-sodium
1. Soak the shiitake and the wood ear mushrooms, separately, in enough cold water to cover,
overnight. Drain the mushrooms, reserving the shiitake soaking liquid.
2. De-stem the shiitake mushrooms. Slice the caps into thin strips and reserve. Remove and
discard all hard parts of the wood ear mushrooms. Slice the mushrooms into thin strips.
3. Submerge the noodles in boiling water, remove the pot from the heat, and allow to soak until the
noodles are soft and pliable, 8 to 10 minutes. Drain the noodles, rinse with cool water, and reserve.
4. Beat the eggs thoroughly. In a nonstick skillet over medium heat, cook the eggs in vegetable
oil to create very thin egg crêpes that are cooked but not brown, 1 to 2 minutes. Allow the
crêpes to cool, then cut them into very thin strips and reserve.
5. Combine the green onions, soy sauce, sesame oil, and sugar, and reserve.
6. Stir-fry the onions and garlic in the vegetable oil over high heat until translucent, 1 to 2 minutes.
Add the peppers, cabbage, and carrots, and stir-fry until almost tender, 3 to 4 minutes. Add
the soaked noodles and stir-fry to heat through, 2 to 3 minutes. Add the soy sauce mixture
and 1 cup/240 mL of the shiitake soaking liquid. Cook over medium-high heat until the
liquids have been absorbed. Adjust the seasoning with salt and pepper as needed.
7. Transfer to serving plates. Serve garnished with sliced egg crêpes.
CHEF’S NOTE Known as japchae in Korea, this dish features transparent noodles made from sweet potato
starch. Prized all over northeastern Asia for their unique chewiness and slipperiness, these
noodles have a neutral flavor that makes them a fantastic vehicle for other flavors.
Recipes 297
W H O L E W H E AT PA S TA W I T H
SHARP PESTO
YIELD: 8 PORTIONS
Pasta ¼ cup/30 g walnuts, toasted

1 lb/454 g durum flour ¼ cup/21 g grated Pecorino Romano cheese
1 lb/454 g whole wheat 3 fl oz/90 mL extra-virgin olive oil
durum flour 2 garlic cloves
1 fl oz/30 mL extra-virgin Salt, as needed
olive oil
1 tbsp/10 g salt
1 lb/454 g shredded green beans
8 eggs
1 lb/454 g yellow potatoes, cut into ¼-in/
Pesto 6-mm slices
1 bunch basil leaves Salt, as needed
1. To make the pasta, combine the durum flour, whole wheat durum flour, oil, and salt in a
food processor. Add the eggs and process until the mixture resembles coarse meal.
When pressed, the dough should form a cohesive mass. Add water or flour to adjust the
consistency as needed.
2. Transfer the dough to a work surface and knead until the dough is very firm yet still pliable.
Cover and allow the dough to rest at room temperature for at least 30 minutes.
3. To make the pesto, combine the basil, walnuts, cheese, olive oil, and garlic in a food
processor and pulse into a slightly coarse paste. Adjust consistency as needed with olive
oil. Season with salt as needed. Reserve.
4. Roll the pasta dough into sheets 1⁄8 in/3 mm thick. Cut the sheets into linguine or similar long
thin strips, and reserve uncovered.
5. Cook the beans in rapidly boiling salted water until fork-tender, 3 to 5 minutes. Remove the
beans from the water, and reserve.
6. In the same boiling salted water, cook the potatoes until fork-tender, 3 to 5 minutes. Remove
from the water, and combine with the beans.
7. If necessary, add more salt to the boiling water, then add the pasta and cook until just done,
1 to 2 minutes. Drain the pasta, and in a large bowl, toss it with the pesto and green beans
and potatoes. Serve immediately.

B R U S C H E T TA W I T H C A U L I F L O W E R
AND PROSCIUTTO
YIELD: 8 PORTIONS
1 head cauliflower Salt, as needed

½ cup/120 mL extra-virgin Ground black pepper, as needed
olive oil Lemon juice, as needed
6 garlic cloves, finely minced 16 slices baguette, cut on the bias ¼ in/6 mm
8 salted anchovy fillets thick
¼ cup/33 g chopped capers Olive oil, as needed, for brushing
¼ cup/12 g coarsely chopped 16 very thin slices prosciutto
flat-leaf parsley
1. Divide the cauliflower into 2-in/5-cm florets. Toss the florets in a small amount of olive
oil, place on a sheet pan, and roast in a 375ºF/191ºC oven until fully cooked and slightly
caramelized, 10 to 15 minutes.
2. In a skillet, sweat the garlic in the remaining olive oil over moderate heat until fragrant,
10 to 20 seconds. Add the anchovies and capers and continue cooking for 1 minute more.
Remove from the heat and set aside.
3. Once the cauliflower is tender, combine it with the anchovy mixture in the bowl of a food
processor and purée into a coarse paste. Stir in the parsley and adjust the seasoning with
salt, pepper, and lemon juice as needed.
4. Brush the baguette slices with olive oil and grill or toast them over medium-high heat until
crisp and lightly charred, 1 to 2 minutes per side, and top with each piece with 1 slice of
prosciutto. Top each piece of prosciutto with a dollop of the cauliflower spread. Serve.
Recipes 301
B R U S C H E T TA W I T H R O A S T E D
T O M AT O E S , G R E E N O N I O N S ,
AND PECORINO CHEESE
YIELD: 8 PORTIONS
16 roma tomatoes (3 lb 8 oz/ 1½ tbsp/22.5 mL balsamic vinegar

1.59 kg), cut in half lengthwise, Salt, as needed
cored
1 bunch green onions, thinly
16 slices baguette, sliced on the bias
sliced
¼ in/6 mm thick
¼ cup/60 mL extra-virgin olive oil
1 cup/84 g very finely grated pecorino cheese
½ bunch basil leaves
1. Place the tomatoes cut side down on a sheet pan fitted with a wire rack. Roast the tomatoes
under a broiler until the skin begins to char and blister, 3 to 5 minutes. Remove from the
oven, remove the skins, and place the peeled tomatoes back on the wire rack. Bake in a
275ºF/135ºC convection oven until they have shrunk to half their original size, 1 to 2 hours.
2. Cook the green onions in the olive oil in a pan over moderate heat for 1 minute. Toss the
green onions with the tomatoes.
3. Add the basil and balsamic vinegar to the tomato mixture. Adjust the seasoning with salt and
pepper as needed.
4. Brush the baguette slices with olive oil and grill or toast them over medium-high heat
until crisp and lightly charred, 1 to 2 minutes per side, and top each slice with 2 tomato
halves and some of the green onions. Just before serving, top each portion with 1 tbsp of
pecorino cheese.

B R U S C H E T TA W I T H E G G P L A N T R E L I S H
A N D R I C O T TA S A L ATA C H E E S E
YIELD: 8 PORTIONS
3 lb/1.36 kg eggplant, peeled, cut 1½ oz/43 g capers, rinsed and drained

into ½-in/1-cm cubes 2 oz/57 g sugar
½ oz/14 g salt, plus as needed 2½ fl oz/75 mL white wine vinegar
4 oz/113 g minced onions Ground black pepper, as needed
4 fl oz/120 mL extra-virgin olive oil 16 baguette slices, cut on the bias ¼ in/6 mm
4 oz/113 g small-dice celery thick
1½ cups/360 mL tomato purée 1 cup/84 g ricotta salata cheese, crumbled
3 oz/85 g pitted green olives, cut
into small dice
1. Toss the eggplant with the salt and allow to sit for 30 minutes.
2. Sweat the onions in 1 fl oz/30 mL of the olive oil in a sauté pan over medium heat until ten-
der, 2 to 3 minutes. Add the celery and continue to cook until tender, 2 to 3 minutes. Add the
tomato purée, and increase the heat to medium-high and bring the mixture to a boil. Add the
olives, capers, sugar, and vinegar. Adjust the seasoning with salt and pepper and reserve.
3. Squeeze the eggplant cubes to remove any excess water. Rinse, and pat dry with paper
towels.
4. In a rondeau, cook the eggplant over high heat in the remaining 3 fl oz/90 mL of olive oil until
slightly caramelized, 2 to 3 minutes. Lower the heat to medium and add the reserved sauce.
Increase the heat and bring to a boil, then lower the heat to medium and simmer until the
mixture thickens, about 10 minutes. Adjust seasoning, if necessary.
crisp and lightly charred, 1 to 2 minutes. At service, top the grilled baguette with a generous
pile of the eggplant mixture and sprinkle with the ricotta salata.
Recipes 303
B R U S C H E T TA W I T H M U S TA R D G R E E N S
A N D PA R M E S A N C H E E S E
YIELD: 8 PORTIONS
3 lb/1.36 kg mustard greens 1 cup/240 mL chicken stock

5 garlic cloves, very thinly sliced Salt, as needed
4 oz/113 g minced onions Ground black pepper, as needed
1 pinch red pepper flakes 16 slices baguette, cut on the bias ¼ in/6 mm
3 fl oz/90 mL extra-virgin olive thick
oil, plus as needed 1 cup/84 g grated Parmesan cheese
1. Wash the mustard greens thoroughly in several changes of water. Drain, and cut into bite-
size pieces.
2. In rondeau over moderate heat, sweat the garlic, onions, and red pepper flakes in the olive
oil until fragrant, 1 to 2 minutes. Add the greens and chicken stock, cover the pot with
a lid, and braise slowly until the mustard greens are tender and all liquid has evaporated,
10 to 30 minutes, depending on the maturity of the mustard greens. Remove the pot from
the heat, and adjust the seasoning with salt and pepper as needed.
crisp and lightly charred, 1 to 2 minutes per side. At service, top the grilled baguette with a
generous pile of the braised mustard greens and sprinkle with the Parmesan cheese. Drizzle
with olive oil.

P O TAT O PA R AT H A S
YIELD: 8 PORTIONS
Filling Dough
1 lb 8 oz/680 g waxy potatoes 1 lb/454 g atta flour (Indian whole wheat

1 oz/28 g very finely minced flour), plus as needed, for dusting
onions 1 tsp/3 g salt
1 serrano, minced 10 fl oz/300 mL water
2 tbsp/6 g coarsely cut cilantro
½ tsp/1 g cayenne Canola oil, as needed, for rolling and
½ tsp/1 g garam masala cooking
1 tbsp/15 mL lime juice Butter, as needed, for serving
Salt, as needed
1. To make the filling, bake the potatoes at 375°F/191°C until thoroughly cooked, 30 to
45 minutes. Once cool enough to handle, cut the potatoes in half lengthwise and force each
half, flesh side down, through a medium-size wire rack into a hotel pan (so that the skins stay
behind on the wire rack). Discard the skins.
2. Mash the potatoes with your hands into a chunky, slightly cohesive mass. Add the onions,
serrano, cilantro, cayenne, garam masala, and lime juice, and adjust the seasoning with salt.
Reserve.
3. To make the dough, combine the atta flour, salt, and water, and knead the mixture into a
smooth, pliable dough, 1 to 2 minutes. Add more flour or water as needed to adjust the
consistency. Cover the dough with plastic wrap and allow it to rest for 30 minutes.
4. Divide the dough into pieces measuring 1½ to 2 oz/43 to 57 g and roll each out into a thin
disk (about 1⁄8 in/3 mm thick) on a lightly floured work surface. Dust each dough disk with
flour and place about ¼ cup/50 g of the potato mixture in the center. Bring the edges of the
dough up to create a pouch around the filling. Gently press down on the center of the pouch
to create a round disk that completely encloses the filling. Generously dust the disk with
flour and roll it to a thickness of about ¼ in/6 mm. Brush off any excess flour, and reserve.
5. Brush each disk of paratha with oil and cook in an ungreased cast-iron skillet or similar pan
over moderate heat until slightly brown on both sides, 1 to 2 minutes per side. To ensure
even browning, press gently with a spoon or spatula on top of the paratha during cooking
and flip the paratha over occasionally. At service, brush the paratha with butter and serve
immediately.
Recipes 305
CHINESE MUNG BEAN AND RICE CRÊPES
YIELD: 8 PORTIONS
Batter 1 cup/240 mL Korean soybean paste

10 oz/284 g husked mung beans ½ cup/120 mL chili paste
5 oz/142 g jasmine rice Vegetable oil, as needed, to cook the crêpes
28 fl oz/840 mL water 8 eggs
8 egg roll wrappers ½ cup/24 g coarsely cut cilantro
Vegetable oil, as needed, for frying
1. Combine the mung beans and rice in a bowl, cover with the water, and soak until fully
hydrated, overnight.
2. In a blender, purée the rice, mung beans, and soaking water into a very smooth batter. Reserve.
3. Deep-fry the egg roll wrappers in 375ºF/191ºC oil until very crispy, 30 seconds to 1 minute.
Reserve.
4. Purée the Korean soybean paste and the chili paste separately in a blender until each is very
smooth with a viscosity resembling that of the crêpe batter.
5. To cook each crêpe, pour about 6 fl oz/180mL of the batter onto a preheated and well-oiled
crêpe maker over high heat, and spread the batter as thin as possible with a crêpe spreader.
Allow the crêpe to cook all the way through on one side, about 1 minute.
6. With the crêpe still on the crêpe maker, crack a raw egg onto the crêpe and spread it out
evenly. Sprinkle with green onions and cilantro, and allow the egg to cook until almost fully
set, about 1 minute. Once the egg is almost fully cooked, flip the crêpe over with a long
spatula, and spread the other side of the crêpe with the soybean paste and chili paste.
7. Place a crispy egg roll wrapper on top and fold the edges of the crêpe over the egg roll
wrapper to form a square shape. Fold the square in half. Serve immediately.
CHEF’S NOTES For this dish, it is crucial to use a crêpe maker or a griddle. Skillets are often too small and
due to the rim of the pan, it is very challenging to flip the crêpes.
Crêpes, although primarily associated with French cooking, are a popular dish in many
cuisines. This version, made with a batter based on mung beans and rice, is a popular all-
day snack on the streets of northern China. A comparable version known as bánhxèo is
found in Vietnam. Made with a batter based on rice, coconut milk, and turmeric, bánhxèo is
commonly stuffed with mung bean sprouts, fresh leafy greens, herbs, and sometimes meat
and served with a traditional Vietnamese dipping sauce.

PA N - S T E A M E D C I L A N T R O
AND PORK DUMPLINGS
YIELD: 8 PORTIONS (32 TO 40 DUMPLINGS)
Dough 1 tbsp/15 mL sesame oil

1 lb 5 oz/595 g self-rising flour 1 fl oz/30 mL light soy sauce, not
14 oz/397 g water low-sodium
1 tbsp/15 mL dark soy sauce
Filling
¼ cup/60 mL cold water
1 lb/454 ground pork, 80% lean
1 tsp/3 g salt, or as needed
8 oz/227 g coarsely cut cilantro
Spicy Cucumbers (page 325)
1 green onion, minced
½ tsp/1 g ground white pepper
1. Combine the flour and water, and knead by hand until the mixture forms a smooth dough,
1 to 2 minutes. Reserve.
2. To make the filling, combine the ground pork, cilantro, ginger, green onion, white pep-
per, sesame oil, soy sauces, cold water, and salt. Cook a sample and adjust seasoning, if
needed.
3. Shape the dough into a log about 2 in/5 cm in diameter. Slice the log into 1-oz/28-g pieces.
Roll the dough pieces into 4-in/10-cm rounds that are slightly thicker in the center than
around the edges.
4. To achieve the classic steamed dumpling shape, place about 1 oz/28 g stuffing onto the
center of each dough circle. Fold the edges of the dough over the filling and pinch small
sections of the dough in a pleated fashion to create a closed pouch around the filling. Using
your hands, gently press the dumpling on a level surface to achieve an even shape and to
avoid a dome-like appearance of the dumpling after steaming.
5. Lightly oil a nonstick skillet and tightly arrange the dumplings in the skillet. Add enough water
to come one-third to halfway up the side of the dumplings. Cover with a tight-fitting lid, and
cook over high heat until all water has evaporated and the dumplings are well browned on
the bottom, 8 to 10 minutes. Once the dumplings are done cooking, transfer them from the
skillet to a wire rack and allow them to rest for 5 to 10 minutes.
6. Serve with Spicy Cucumbers.
Recipes 309
While turning the dough in a circular motion, roll the Pinch the dough around the filling, pressing to seal.
dough from the edges toward the center so that the
middle is significantly thicker than the edges.
Pan steam the dumplings, covered; the water Allowing the water to fully evaporate during
should come one-third of the way up the the cooking will both steam the dumplings and
dumplings. encourage a golden brown crust to form on the
bottom.

CHICKPEA STEW WITH KIMCHI
I N P I TA B R E A D
YIELD: 8 PORTIONS
1 lb/454 g dried chickpeas 2 tsp/8 g sugar

1 oz/28 g dried shiitake 1 fl oz/30 mL light soy sauce, not low-sodium
mushrooms ½ tsp/1 g ground Korean chili powder
1 lb/454 g medium-dice onions 8 oz/227 g cabbage kimchi
3 fl oz/90 mL vegetable oil 4 pieces Pita Bread (page 111), cut in half
2½ floz/75 mL gochujang (Korean Radish sprouts, as needed
hot pepper paste)
Salt, as needed
1. Sort and rinse the chickpeas. Cover with 4 to 5 in/10 to 13 cm cold water and allow to soak
for at least 24 hours.
2. Cover the shiitake mushrooms with cold water and allow to soak for at least 24 hours.
3. Rinse the soaked chickpeas, and cook in a generous amount of unsalted simmering water
until tender, 30 to 90 minutes.
4. Drain the soaked shiitake mushrooms and reserve the soaking liquid. De-stem the mush-
rooms, cut them into small dice, and reserve.
5. In a rondeau over low heat, sweat the onions in the vegetable oil until very tender, about
15 minutes. Add the ground Korean chili powder and continue to sweat until aromatic for
about 20 to 30 seconds. Add the diced mushrooms along with their soaking liquid, the
cooked chickpeas, and the gochujang. Adjust seasoning with salt, sugar, and soy sauce.
6. Simmer gently until vegetables are tender and the mixture looks like a thick stew, 30 to
40 minutes. Add the cabbage kimchi, and adjust seasoning, if necessary. Hold until ready to
serve. Refrigerate if not serving within 4 hours.
7. At service, fill the pocket of each pita half with the chickpea stew. Top with the radish sprouts
and serve immediately.
Recipes 311
GRILLED TOAST WITH COCONUT
JAM AND CODDLED EGGS
This grilled sandwich is known as roti kaya in Singapore and Malaysia and is a popular all-day
snack often accompanied by a sweet and creamy hot tea or coffee. It is believed to have been
created by Chinese cooks working in kitchens that catered to British colonists. Over time, the Brit-
ish jams and marmalades were replaced with the native coconut spread. Kaya can be obtained
commercially in any Asian grocery store with a focus on Southeast Asian ingredients.
YIELD: 8 PORTIONS
Coconut Jam (Kaya) 4 oz/113 g hard butter, thinly sliced

1 cup/240 mL thick coconut milk Coddled Eggs
12 oz/340 g sugar 8 eggs, at room temperature
1 cup/240 mL eggs, beaten 2 tsp/4 g ground white pepper
¼ tsp/1 mL pandan extract 1 fl oz/30 mL dark soy sauce
Grilled Toast
16 slices white bread
1. To make the coconut jam, simmer the coconut milk and sugar until the sugar dissolves.
Temper the beaten eggs into the hot coconut milk.
2. Gently heat the mixture over a water bath until it thickens into jam and reaches heavy nappé,
2 to 3 minutes. Add the pandan extract, and allow to cool. Reserve.
3. Spread 1 tbsp/15 mL of the coconut jam onto each slice of bread and top with ¼ oz/7 g of
the butter slices. Sandwich every 2 slices of bread together to produce 8 portions.
4. At service, grill each sandwich until the butter begins to melt and the bread is slightly
charred, 1 to 3 minutes per side.
5. To make the coddled eggs, place the eggs in a bowl, cover with 1 qt/960 mL of boiling water,
and allow to sit for 3 minutes.
6. At service, crack the eggs, which should be barely cooked, into individual soup cups. Distribute
the white pepper and dark soy sauce evenly over the soup cups. Do not mix with the eggs.
7. Cut the grilled toast lengthwise into thirds, and serve with the coddled egg mixture on the
side as a dip.
CHEF’S NOTE Pandan, a member of the screw pine family, is a popular ingredient in Southeast Asian
cooking, particularly in sweet dishes. Pandan’s flavor is often described as sweet and
floral, with citrus and vanilla notes. Pandan extract or frozen pandan leaves are available
in most Asian grocery stores. Whole leaves are often boiled and pounded into a paste, or
they are shaped into a knot and cooked together with the sauce to provide a subtle flavor.

CHINESE CHIVE POCKETS
YIELD: 8 PORTIONS (24 POCKETS)
Wrappers ½ tsp/1 g ground white pepper
1 lb 2 oz/510 g all-purpose flour 1½ tsp/2 g small dried shrimp, chopped
12 oz/340 g water Salt, as needed
Stuffing Dipping Sauce
1½ oz/43 g thin bean thread noodles 1 cup/240 mL light soy sauce, not low-sodium
3 large eggs, beaten ½ cup/120 mL dark rice vinegar
1 fl oz/30 mL vegetable oil, plus as 3 green onions, minced

needed for cooking the eggs 1 tsp/5 mL chili paste
7 oz/198 g Chinese chives, cut ½ cup/120 mL water
into ¼-in/6-mm pieces
1. To make the dough for the wrappers, combine the flour and water and knead into a smooth,
soft dough, 1 to 2 minutes. Wrap the dough in plastic wrap and allow to rest at room
temperature for 30 minutes.
2. Pour boiling water over the bean thread noodles, and allow to soak off the heat for about
10 minutes. Drain and reserve.
3. In a pan over medium-high heat, cook the beaten eggs in vegetable oil until they’re relatively
dry, small-curded scrambled eggs, 1 to 2 minutes.
4. Combine the bean thread noodles, scrambled eggs, 1 fl oz/30 mL vegetable oil, Chinese
chives, white pepper, dried shrimp, and salt. If necessary, adjust seasoning. Reserve.
5. Portion the wrapper dough into 1¼-oz/35-g pieces. On a well-floured surface, roll each
dough piece into a thin 5-in/13-cm round. Place about ¾ oz/21 g of the stuffing on top of
each round of dough, and fold the round in half to completely enclose the stuffing.
6. Cook each pocket in a well-oiled, nonstick skillet or griddle over low heat until golden brown
on both sides and heated through, 2 to 3 minutes per side.
7. To make the dipping sauce, combine the soy sauce, rice vinegar, green onions, chili paste,
and water.
8. Serve chive pockets with the dipping sauce.
CHEF’S NOTE Also known as standard garlic chives, Chinese chives have flat, broad leaves that are not
hollow like other chives. They are often used in a stuffing or with eggs, but if Chinese chives
are overcooked, the flavor becomes unpleasantly overpowering.
Recipes 313
TA P I O C A C H E E S E B R E A D
YIELD: 8 PORTIONS (32 SMALL ROLLS)
2 lb/907 g polvilhoazedo ½ oz/14 g salt

(soured tapioca starch) 6 eggs
1 pint/480 mL whole milk 2 lb/907 g grated Parmesan cheese
1 oz/28 g butter
1. Place the tapioca starch in a large bowl. Combine the milk, butter, and salt in a saucepan
and bring to a boil over high heat, stirring to prevent scorching. Pour the boiling mixture
over the tapioca starch. Allow the mixture to cool enough to handle, then rub the tapioca
starch together with your fingertips until the mixture resembles coarse meal. Gradually add
the eggs to the mixture, and knead into a smooth dough, 2 to 3 minutes. Add more milk to
adjust the consistency if needed. Mix the cheese into the dough.
2. With oiled hands, form the dough into small balls, about 2 oz/57 g each. Arrange the rolls
about 3 in/8 cm apart on an oiled sheet pan.
3. Bake in a 400°F/204ºC oven for 5 minutes. Reduce the heat to 350°F/177ºC and continue
baking until the rolls are crisp and golden in color, about 15 minutes more. Serve.
CHEF’S NOTE This popular and inexpensive bread, known as pão de queijoin in Brazil or as chipa, cuñapé,
or pan de yucca throughout South America, can be found at street vendors in many regions
of South America. Its unique chewy texture results from the use of tapioca, also known as
manioc starch. Manioc starch is a refined starch made from the tuberous root of a shrub
known as manioc, cassava, or yucca. In Brazilian cuisine, it is found in two forms: sweet
manioc starch made from fresh manioc juice, and sour manioc starch that is a by-product of
fermented manioc juice. The sour manioc starch, called polvilhoazedo in Brazil, is used in this
recipe. Do not confuse manioc starch with manioc flour, which is unrefined ground yucca root.

CILANTRO AND CHICKPEA FRITTERS
YIELD: 8 PORTIONS (24 FRITTERS)
1 bunch cilantro, coarsely cut 1 tsp/2 g finely minced ginger

6 oz/170 g atta flour (Indian 1 tsp/3 g finely minced garlic
whole wheat flour) ½ tsp/1 g garam masala
6 oz/170 g chickpea flour ½ tsp/1 g ground turmeric
4 oz/113 g roasted peanuts, finely ¼ tsp/1 g baking soda
chopped
1 pint/480 mL water
1 tbsp/9 g sesame seeds
Vegetable oil, as needed, for deep-frying
½ tsp/1 g cayenne
Cucumber Raita (page 326), as needed
1 tbsp/12 g sugar
1 tsp/3 g salt
1. For the batter, combine the cilantro, both flours, peanuts, sesame seeds, cayenne, sugar,
salt, ginger, garlic, garam masala, turmeric, and baking soda in a bowl. Gradually add the
water until the mixture is a thick but pourable batter. If needed, adjust the consistency by
adding more flour or water.
2. Pour the batter into an oiled baking dish to a thickness of 1 to 2 in/3 to 5 cm. Cook in a
steamer until cooked through, about 15 minutes. Remove the steamed dough from the
baking dish and allow to cool completely.
3. Cut the steamed dough into diamond-shaped pieces (1 by 2 in/3 by 5 cm) and deep-fry
in 350ºF/177ºC vegetable oil until golden brown, 3 to 5 minutes. Serve fritters on a plate,
accompanied by Cucumber Raita.
Recipes 315
FA L A F E L
Falafel is popular in all the cuisines of the Middle East and Egypt. It is made by grinding raw
chickpeas, fava beans, or a mixture of both along with spices and aromatics into a coarse paste.
The patties or balls of that paste are then deep-fried.
YIELD: 8 PORTIONS
1 lb/454 g dried chickpeas 6 garlic cloves, peeled

½ bunch flat-leaf parsley Salt, as needed
½ bunch cilantro Pure olive oil, as needed, for deep-frying
8 green onions 4 pieces Pita Bread (page 111), cut in half
1 tsp/2 g cayenne 1 cucumber, peeled, cut into small dice
1 tbsp/6 g ground cumin 2 tomatoes, cut into small dice
2 tsp/4 g ground coriander 1 lb/454 g Hummus (page 322)
1. Pour enough boiling water over the chickpeas to cover by 4 to 5 in/10 to 13 cm. Allow to
soak for at least 8 hours in the refrigerator.
2. Drain the chickpeas thoroughly, and combine with the parsley, cilantro, green onions,
cayenne, cumin, coriander, garlic, and salt. Grind the mixture through the ¼-in/6-mm die of
a meat grinder. See Chef’s Notes for more information about grinding.
3. Shape a small ball of the chickpea mixture to test it. Fry the test piece in 350ºF/177ºC
olive oil until golden brown and cooked through. Taste it, and adjust seasoning if needed.
Shape the remainder of the chickpea mixture into 1½-oz/43-g flattened patties. Deep-fry
each patty in 350ºF/177ºC olive oil until golden brown and cooked through, 2 to 3 minutes.
4. To serve, place 2 falafel patties into each pita half. Garnish with cucumbers, tomatoes, and
hummus. The falafel can be served as a handheld item or on a plate.
CHEF’S NOTES Pouring boiling water over the chickpeas to soak them not only expedites the soaking, it
also partially cooks a part of the chickpea’s starch, resulting in a more pliable raw fritter.
Some recipes suggest adding baking soda to the soaking water, since the alkalinity of
baking soda helps to expedite the soaking process. The disadvantage is that the baking
soda can leave a residual soapy taste, and it neutralizes some of the chickpeas’ nutritionally
beneficial acids.
When grinding the soaked legumes, the fine disk of a meat grinder is preferable to a
food processor. If using a food processor, it’s easy to over- or under-process the ingredi-
ents, which results in an unpleasant texture either way.
Recipes 317
PEANUT BUTTER–STUFFED STEAMED
FLOWER ROLLS
YIELD: 8 PORTIONS (16 ROLLS)
Dough 2½ fl oz/75 g water
2 lb/907 g self-rising flour Salt, as needed
19 fl oz/570 mL cold water

Filling
3½ oz/99 g creamy peanut butter

1 tsp/2 g coarsely ground black pepper
1. To make the dough, combine the flour and cold water in a stand mixer and mix on low speed
until it forms a pliable dough that is no longer sticky, 1 to 2 minutes. Cover with plastic wrap
and rest at room temperature for 30 minutes.
2. To make the filling, combine the peanut butter with the pepper, and add the water. The
mixture should have the consistency of sour cream. Adjust seasoning with salt as needed.
3. To shape the flower rolls, on a floured surface roll the dough into a rectangle about ¼ in/6 mm
thick. Spread the filling evenly over the entire surface of the dough, leaving a margin of about
½ in/1 cm on all sides.
4. Starting from the short side, roll the dough up as you would a jelly roll. Allow the dough to
rest for about 10 minutes.
5. Cut the rolled dough into 1½-in slices and press down the middle of each with a chopstick.
6. Place the rolls into a steamer lined with cheesecloth. Steam the rolls for 10 minutes. Serve
warm, on a plate.
Recipes 319
M U N G B E A N A N D S C A L L I O N PA N C A K E S
YIELD: 8 PORTIONS
6 oz/170 g short-grain rice 4 oz/113 g finely chopped napa cabbage

14 oz/397 g husked yellow 4 oz/113 g finely minced turnip kimchi
mung beans Salt, as needed
4 green onions, finely minced
Dipping Sauce
8 oz/227 g mixed seafood,
cooked, finely chopped 4 oz/113 g gochujang (Korean hot pepper paste)
(see Chef’s Note) 4 oz/113 g water
4 oz/113 g finely minced red 4 green onions, minced

pepper 2 oz/57 g sesame seeds, toasted
1. Soak the rice and mung beans separately in cold water to cover until they have doubled in
size, at least 4 hours.
2. Drain the rice and mung beans thoroughly. In a food processor, purée the rice into a fine
paste, adding water as needed to facilitate the blending. Add the drained mung beans. Con-
tinue to blend with until the mixture is a slightly coarse paste resembling the consistency of
pancake batter, adding water as needed to adjust the consistency. Add the green onions,
seafood, red pepper, cabbage, and kimchi, and adjust seasoning with salt.
3. Prepare a griddle or skillet over medium heat with a moderate amount of fat, and spread the
batter into pancakes measuring 2 to 3 in/5 to 8 cm in diameter and about ¼ in/6 mm thick. Fry
the pancakes until cooked through and golden brown on both sides, 2 to 4 minutes per side.
4. To make the dipping sauce, combine the gochujang, water, green onions, and sesame seeds.
5. Serve the pancakes with the dipping sauce.
CHEF’S NOTES These pancakes, known as bin daedok in Korea, are made using a combination of falafel-
making and pancake-making techniques. The seafood suggested in this recipe can be
shrimp, mussels, clams, or anything similar. Optionally, the pancakes can be prepared
without any seafood as a vegetarian version.
It is important to use husked yellow mung beans, not the unhusked green mung
beans, because the green mung beans will make the pancakes taste unpleasantly astrin-
gent. An interesting alternative to mung beans is green split peas; using them will change
the pancakes’ color from a bright yellow to a striking green.

C O R N PA N C A K E S
YIELD: 8 PORTIONS
1 lb/454 g self-rising cornmeal 2 green onions, minced

2 eggs 1½ tsp/3 g ground black pepper
4 fl oz/120 mL g milk Vegetable oil, as needed, for cooking
6 fl oz/180 mL water
1. Combine the cornmeal, eggs, milk, water, green onions, and pepper to form a thick batter.
2. In a skillet over low to medium heat, cook the pancakes in enough hot vegetable oil to reach
¼ in/6 mm up the sides of each pancake until golden brown on both sides, 2 to 3 minutes
per side. Make 1½-oz/43-g or 3-oz/85-g pancakes.
CHEF’S NOTE The recipe for these popular northern Chinese corn pancakes is actually very similar to the
hoecakes that are popular in the Deep South of the United States. Similarly, they can be
used as a great vehicle for barbecued meats.
HUMMUS
YIELD: 1 LB/454 G
4 oz/113 g sliced onions 1 oz/28 g tahini

3 garlic cloves, peeled 1 tbsp/8 g capers
2½ fl oz/75 mL extra-virgin olive oil ½ fl oz/15 mL lemon juice
10 oz/284 g cooked chickpeas, Salt, as needed
with some cooking liquid reserved Ground black pepper, as needed
4 oz/113 g Greek yogurt
1. Cook the onions and garlic in the olive oil in a pan over moderate heat until very tender but
not browned, about 15 minutes.
2. In a blender, combine the onions and garlic with the chickpeas, yogurt, tahini, capers, and
lemon juice, and purée until smooth. If needed, adjust the consistency of the hummus with
the chickpea cooking liquid. Adjust the seasoning with salt and pepper as needed.
3. For the best results, allow the hummus to rest overnight in the refrigerator and adjust
seasoning the next day if needed. Serve in a bowl as a condiment.

C H I C K P E A F L AT B R E A D
YIELD: 8 PORTIONS
Batter
1 lb/454 g chickpea flour ¼ cup/120 mL chopped flat-leaf parsley

3 cups/720 mL cold water 2 tbsp/6 g sage, cut into chiffonade
Salt, as needed 1 tbsp/3 g chopped rosemary
1 tbsp/3 g coarsely cracked black pepper
1½ oz/43 g minced black olives Vegetable oil, as needed, for cooking
3 fl oz/90 mL extra-virgin olive oil Sweet and Sour Zucchini (page 324)
1. Combine the chickpea flour, cold water, and salt and whisk until smooth. Allow to rest for
about 1 hour. The batter’s consistency should resemble that of pancake batter. Adjust the
consistency with flour or water, if needed.
2. In a skillet over high heat, cook the green onions and olives in the very hot olive oil until
fragrant, about 10 seconds. Remove from the heat, and add the parsley, sage, rosemary,
and black pepper. Set aside and allow to cool completely.
3. Add the herb oil mix to the chickpea batter, and mix until thoroughly combined.
4. Preheat a cast-iron skillet in a 550ºF/288ºC oven. When the pan is hot, oil it with vegetable
oil and pour enough of the chickpea batter into the skillet to create a ¼-in/6-mm layer of
the batter. Bake in the oven until the sides are lightly browned and crispy, 5 to 10 minutes.
Repeat until all batter is used.
5. Transfer the flatbread from the pan to a wire rack and allow to cool for 5 minutes. Cut the
flatbread into eight 3-oz/85-g pieces, and serve with the Sweet and Sour Zucchini.
Recipes 323
SWEET AND SOUR ZUCCHINI
YIELD: 8 PORTIONS
2 lb/907 g zucchini 1 tbsp/15 mL honey

2 fl oz/60 mL extra-virgin olive oil 1 oz/28 g pine nuts, toasted
1 clove garlic, minced 1 oz/28 g golden raisins
2 salted anchovy fillets, minced Salt, as needed
1 fl oz/30 mL white wine vinegar
1. Quarter the zucchini lengthwise and remove the seeds. Cut the quarters on a drastic bias
in 1-in/3-cm diamonds.
2. In a skillet over high heat, sauté the zucchini in the olive oil until slightly browned, 1 to
2 minutes. Add the garlic and anchovy and continue cooking until aromatic, 5 to 10 seconds.
Add the vinegar and honey and 1 fl oz/30 mL water, and simmer for 5 minutes.
3. Add the pine nuts and golden raisins. Season with salt, and serve.
HARISSA
6 oz/170 g ancho chiles, 1 tsp/2 g ground coriander

stemmed, seeded 2 tsp/4 g ground caraway seeds
2 oz/57 g chiles de árbol, seeded 4 fl oz/120 mL olive oil
3 garlic cloves, sliced Salt, as needed
1. Soak the chiles in cold water for 15 minutes. Drain well, and squeeze out excess moisture.
2. Combine the chiles, garlic, coriander, caraway seeds, and oil in a blender, and blend into a
fine purée, adding water as needed to facilitate blending.
3. Adjust seasoning with salt as needed. Serve in a small bowl as a condiment.
CHEF’S NOTE Harissa is a chili paste very popular in northwestern Africa, specifically Tunisia and
Morocco. It is commonly used to boost the flavor of stews, tagines, and soups.

C O O K E D T O M AT I L L O S A L S A
2 lb/907 g tomatillos, husks 1 small (6 oz/170 g) white onion

removed, rinsed ¼ bunch cilantro
¾ oz/21 g jalapeños, stems 1 fl oz/30 mL canola oil
removed
Salt, as needed
1. Place the tomatillos, jalapeños, garlic, and onion in a saucepan, and add enough water to
completely cover the vegetables. Gently simmer over medium heat until the tomatillos and
jalapeños turn an olive green color, 5 to 10 minutes.
2. Drain the vegetables, and combine with the cilantro in a blender. Process until the mixture is
a slightly coarse texture.
3. Heat the oil in a saucepan over high heat. Add the puréed salsa, and allow to simmer until
the salsa begins to thicken, about 10 minutes. Adjust seasoning with salt as needed. Serve
in a bowl as a condiment.
SPICY CUCUMBERS
YIELD: 8 PORTIONS
2 lb/907 g Kirby cucumbers, peeled 3 garlic cloves, thinly sliced

Salt, as needed ½ cup/120 mL vegetable oil
1 tbsp/12 g sugar 1½ tsp/3 g Sichuan pepper
¼ cup/60 mL white vinegar 1 tbsp/6 g red pepper flakes
1. Cut the cucumbers into wedges about 3 in/8 cm in length. Toss with the salt, sugar, and
vinegar. If needed, adjust seasoning to taste. Place the sliced garlic on top but do not mix it in.
2. In a skillet, combine the oil with the Sichuan pepper and red pepper flakes. Slowly heat
the oil over medium to high heat until the pepper begins to turn brown and a slight haze of
smoke develops. Immediately pour the smoking hot oil through a fine-mesh strainer over the
cucumber mixture.
3. Toss well. Adjust seasoning as needed. Serve in a bowl as an accompaniment.
Recipes 325
C U C U M B E R R A I TA
YIELD: 1 QT/960 ML
1 qt/960 mL Bulgarian yogurt Salt, as needed

1 cup/240 mL mint leaves
2 cucumbers, peeled, seeded,
grated (1 lb/454 g)
1. Combine the yogurt and mint in a blender and purée until frothy.
2. Add the cucumbers to the yogurt and adjust seasoning with salt. Serve in a bowl as a
condiment.
MINT CHUTNEY
YIELD: 8 PORTIONS
7 oz/198 g black lentils (urad dal), 1 cup/240 mL Bulgarian yogurt

husked 2 tbsp/30 mL tamarind pulp
2 tsp/8 g black mustard seeds 1 tbsp/12 g sugar
3 fl oz/90 mL vegetable oil 1 tsp/4 mL asafetida
1 tsp/2 g red pepper flakes Salt, as needed
1 oz/28 g mint leaves, cut into
chiffonade
1. Cook the black lentils in salted water over low to medium heat until very tender, 15 to
30 minutes. Drain the lentils and reserve.
2. In a skillet over medium to high heat, fry the mustard seeds in the vegetable oil until they
begin to pop, 10 to 30 seconds. Add the red pepper flakes and mint, and continue cooking
until the mint leaves wilt slightly, 10 to 30 seconds.
3. In a food processor, combine the mint mixture with the yogurt, tamarind pulp, sugar,
asafetida, and salt. Purée the mixture into a paste, and adjust seasoning if needed.

TA B B O U L E H
YIELD: 8 PORTIONS
8 oz/227 g bulgur wheat 1 bunch flat-leaf parsley, coarsely chopped

Salt, as needed ½ bunch mint, coarsely chopped
1 lb/454 g tomatoes, peeled, cut ½ cup/120 mL extra-virgin olive oil
into small dice 1½ fl oz/45 mL lemon juice
10 oz/284 g European cucumber, Salt, as needed
peeled, cut into small dice
3 green onions, sliced
1. Rinse the bulgur in cold water and place it in a bowl. Add enough boiling water to cover the
bulgur by 1 in/3 cm, and add a pinch of salt. Allow it to sit, covered, until the bulgur is tender,
about 20 minutes. If necessary, drain any excess water.
2. Combine the bulgur with the tomatoes, cucumber, green onions, parsley, and mint. Season
with the olive oil, lemon juice, salt, and pepper. Allow to rest for 30 minutes before serving.
Serve in a bowl as a condiment.
CHEF’S NOTE Bulgur wheat, very popular in the cuisines of the Middle East, Turkey, and Iran, is made by
parboiling, dehydrating, and cracking whole wheat berries. Bulgur can be simply soaked
with hot water, as in this recipe, or it can be cooked into a pilaf or soup.
Recipes 327
C H A P T E R 6
SWEETS &
BEVERAGES
ost street food is bought on impulse. Delectable aromas from mobile kitchens
M will grab attention and trigger an appetite. A stroll on the boardwalk, even after
a filling meal, is often accompanied by an ice cream cone. Sweet foods, like the
perfect ice cream cone, crunchy Beignets (page 358), or freshly squeezed lemonade, are
especially difficult to resist. A preference for all things sweet is hardwired into our brain.
Sweet snacks are not designed for satiation; they are a treat, satisfying our sweet
tooth or catering to our desires and cravings, sometimes even vicariously. When parents
hand a large cloud of cotton candy to their cheerful children, gratification is instant—for
kids as well as for Mom and Dad. The emotional aspect of sweet food is especially evident
when time-honored and well-remembered sweets bring immediate flashbacks of happy
memories, even from the most distant childhood.
NUT R ITIO N AL C O N CE R NS
Concerns about our diet, especially the high intake of refined sugar, are leaving their marks.
Unsurprisingly, sweet foods are high on the agenda of health-food advocates. Reacting to
the growing demand for natural and wholesome food, manufacturers and vendors reformu-
late their products and change their menus. Sugar and the hotly contested high-fructose
corn syrup might be reduced or replaced with alternative sweeteners. Industrial soft-
serve ice cream, loaded with controversial additives, is gradually giving way to all-natural
ice cream and ice pops. Even snow cones, infamous for their artificial syrups, can now be
found using flavored honey, natural fruit syrups, or other natural sweeteners derived from
agave, maple, or birch.
Enjoying a stellar nutritional reputation, fresh fruits have become a common item on
many street-food stands and food trucks. Available at good quality year-round, fruits are
offered in many different ways, including whole or sliced, raw or cooked, or as freshly
extracted juice.
NE W S W EETS O N T HE BL OCK
An increasing desire for something unusual or innovative is creating a market for foods
beyond our traditional horizon. Some of those novelties blur the dividing line between
sweet and savory. Sometimes inspired by international recipes, salt and chile–flavored
fruit ice pops, maple-bacon ice cream, and Sweet and Spicy Fruit Salad (page 340) are
pushing the envelope for the inexperienced. Other preparations, like Grilled Pineapple with
Green Peppercorns and Orange (page 332), smoothies (page 368), or compotes with basil
or lavender, are suddenly considered less exotic. In recent years, legumes or grains made
330 CHAPTER 6 Sweets & Beverages

their way onto the sweet stage. Ice cream featuring mung beans or adzuki beans can be
found next to funnel cakes made from chickpea flour. Rice pudding, a traditional all-time
favorite, is dressed up with spices like cardamom or saffron, like in Cardamom-Flavored
Cream of Rice with Saffron (page 333), or made from different grains including barley,
quinoa, and cracked wheat.
Developments in technology and cooking methodology have also had an impact on
mobile sweets. In addition to the traditional methods of churning, still-freezing, or shaving,
some producers of frozen treats employ liquid nitrogen. Mainly found in high-end restau-
rants, freezing with liquid nitrogen allows chefs to produce ice cream or similar dishes at a
moment’s notice—an exciting show for the customer. The relative high cost and logistical
challenges associated with this method limit its application mainly to restaurateurs using a
street-food outlet as a promotional stage for their business. However, industrial cryogeni-
cally frozen ice cream can actually be found in quite a few places; small ice cream pebbles
served in cups have become quite popular.
BE VER AG ES
Just like food, street beverages are a direct reflection of a society’s culture and a region’s
terroir. In Italy, a coffee to go is an unusual request. Most people take the time to sit down
in a street café and enjoy the beverage and the view. Germans take great pleasure in their
favorite beer in one of the many famous biergartens, and many Mexicans like to start the
day with Hot Chocolate with Masa (page 375), known as champurrado, accompanied by
a Churro (page 356).
Despite all cultural differences, the time of the day universally determines beverage
preferences. Energizing drinks like coffee, tea, or yerba maté are in high demand during the
morning hours or late afternoon. Popular cold beverages for the early hours include fresh
juices or smoothies. Throughout the day, refreshing beverages like lemonade; Peruvian
Purple Corn Drink (page 373), known as chicha morada; or a Mexican fruit drink, like Lime
Agua Fresca with Chia Seeds (page 370), are appreciated. Alcoholic beverages are often
part of celebrations or distinct seasons. Mulled red wine is a popular hot drink to keep
warm at open-air Christmas fairs in Northern and Central Europe. During the hot summer
in Portugal and Spain, sangria, a fruit-flavored wine punch, can be found at public events
and gatherings. Caution is advised, however; in many regions, serving as well as consum-
ing alcoholic beverages in public is regulated by very strict governmental rules, with hefty
fines for violators.
Hot or cold drinks embellished with chewy tapioca pearls, known as bubble teas, have
become very trendy in recent years. Other additions to beverages include chia seeds, soft
legumes, or bits of firm jelly. The sole purpose of these enhancements is to stimulate the
senses with an intriguing chewy or slippery mouthfeel.
Beverages 331
Sweets and beverages stand witness that we don’t eat just to fill up with nutrients or
drink merely to hydrate ourselves. Sweets and beverages provide the guilty pleasures in
which we indulge. We enjoy them in company to solidify friendships, we give them to our
children to take pleasure in their joy, and we raise our glasses to pay respect or to make
a point. After all, a good meal accompanied by a great beverage and followed by a sweet
treat is not just a collection of calories; it is truly more than just the sum of its nutrients.
GRILLED PINEAPPLE WITH GREEN

PEPPERCORNS AND ORANGE
YIELD: 8 PORTIONS
1 large pineapple (2 to 2½ lb/ Glaze

907 g to 1.13 kg) ¼ cup/60 mL honey
2 tsp/4 g minced green ½ cups/360 mL orange juice
peppercorns
½ tsp/1 g minced green peppercorns
1 pint/480 mL vanilla ice cream
1. Remove the top and bottom from the pineapple and peel generously, making sure to remove
all the eyes. Cut the pineapple into ¾-in/2-cm slices and remove the core with a round
cutter. Rub the sliced pineapple with the peppercorns on both sides.
2. In a saucepan, combine the honey, orange juice, and peppercorns and simmer over medium
heat until the liquid has reduced to a viscosity resembling maple syrup, 15 to 20 minutes.
3. Grill the pineapple slices over high heat on both sides until they are well caramelized, 1 to
2 minutes per side. Brush with the reduced syrup and allow to caramelize a little more, 10 to
30 seconds.
4. Serve immediately with a scoop of ice cream.

CARDAMOM-FLAVORED CREAM
OF RICE WITH SAFFRON
YIELD: 8 PORTIONS
½ cup/90 g basmati rice 5 green cardamom pods

2 qt/1.92 L cold water 1 tsp/1 g saffron threads
2 qt/1.92 L half-and-half ½ cup/120 mL heavy cream
12 oz/340 g jaggery
1. Submerge the rice in the cold water, covered 4 to 5 in/10 to 13 cm, until the rice doubles in
size, at least 8 hours.
2. Drain the rice, and purée it with 1 pint/480 mL of the half-and-half in a blender until very
smooth, adding more half-and-half as needed to facilitate blending. Combine with the
remaining half-and-half in a saucepan and bring to a boil over moderate heat, stirring
constantly. Add the jaggery and cardamom pods and continue to simmer over low heat
for 15 to 20 minutes, until it has reached a light to medium nappé.
3. Remove the cardamom pods and divide the mixture between eight 5-oz/150-mL ramekins.
Cover with plastic wrap and allow to cool for at least 4 hours.
4. In a dry skillet, heat the saffron over low heat until fragrant and slightly darker, 10 to 30
seconds. Grind it with the back of a teaspoon or a pestle until powdery, then add the heavy
cream and bring to a boil.
5. Drizzle the saffron cream over each ramekin of the rice cream and serve.
CHEF’S NOTE Jaggery is one of the ingredients in this classical rice-based dessert. Also known as panela
or piloncillo, jaggery is an unrefined sugar made from cane juice that lends a sweetness
and a distinct flavor to any dish.
Recipes 333
C R I S P Y C H O C O L AT E W A F F L E S W I T H
MINT SYRUP AND WHIPPED CREAM
YIELD: 8 PORTIONS
Mint Syrup 2 tsp/6 g salt

14 oz/397 g sugar 2 tbsp/24 g baking powder
1½ cups/360 mL water 1 pint/480 mL milk
2 fl oz/60 mL lime juice 2 eggs, separated
½ cup/120 mL mint leaves 1 fl oz/30 mL vanilla essence
3 oz/85 g dark chocolate, melted
9 oz/255 g all-purpose flour 2 oz/57 g unsalted butter, melted
1 oz/28 g unsweetened cocoa
powder 1 pint/480 mL heavy cream, whipped
3 oz/85 g cornstarch to medium peaks
1 oz/28 g sugar
1. For the mint syrup, combine the sugar and water and bring to a boil over medium heat, until
the sugar is fully dissolved. Remove from the heat, and combine the resulting sugar syrup
with the lime juice and mint in a blender. Purée until smooth, and set aside.
2. For the batter, thoroughly combine the flour, cocoa powder, cornstarch, sugar, salt, and
baking powder in a mixing bowl.
3. Combine the milk, egg yolks, and vanilla thoroughly.
4. Beat the egg whites to medium peaks.
5. In a bowl, combine the flour-cornstarch mix with the milk and egg yolk mix into a batter
with hazelnut-size lumps, then fold in the beaten egg whites. Add the melted chocolate and
melted butter to the batter and combine well.
6. Cook on a waffle iron per the manufacturer’s instructions and serve waffle topped with
whipped cream and drizzled with the mint syrup.
Recipes 335
SHREDDED CARAMELIZED
PA N C A K E
There are many tales about the roots of the native name kaiserschmarrn, which literally translates
into “emperor’s nonsense.” One popular account is that the Austrian emperor Franz Josef was
once very upset about a dessert that was served to his wife, but after calling it a schmarrn, mean-
ing “nonsense,” he tasted it and, to everyone’s surprise, he actually enjoyed it. Since it found the
emperor’s approval, this dish was from then on known as kaiserschmarrn.
YIELD: 8 PORTIONS
6 eggs, separated ½ tsp/2 g salt

1 cup/240 mL milk Vegetable oil, as needed, for cooking
1 tbsp/15 mL vanilla extract Garnish
2 fl oz/60 mL kirschwasser
Confectioners’ sugar, as needed
8 oz/227 g all-purpose flour
Apple Compote (page 361)
2 oz/57 g sugar
1. Thoroughly combine the egg yolks, milk, vanilla extract, and kirschwasser. Combine the
flour, sugar, and salt and mix with the egg yolk and milk mixture to create a smooth batter.
2. Whip the egg whites to medium peaks and carefully fold into the batter.
3. Pour a ¼-in/6-mm-thick layer of the batter into a preheated and oiled skillet and cook over
moderate heat until golden brown on the underside, 2 to 3 minutes. Flip the pancake and
cook until the other side is golden brown and the pancake is fully cooked, 2 to 3 minutes.
4. In the skillet, shred the fully cooked pancake with two wooden spoons or spatulas into bite-
size pieces. Dust the shredded pancake with confectioners’ sugar and toss until the pieces
are well caramelized and aromatic, 30 seconds to 1 minute.
5. Pile on a plate and dust with more confectioners’ sugar. Serve with Apple Compote.
CHEF’S NOTE This dish is one of the most popular desserts in Austria and southern Germany. It features
a pancake made from a rich batter of eggs without any chemical leavener. These dense
pancakes are cooked in a 10- to 12-in/25- to 30-cm skillet over low heat rather than
on a griddle. Accomplished culinarians are revered for their ability to gracefully flip the
pancake without the help of any tools. It is important to fully cook the pancake on both
sides before shredding it with two forks or a spatula and to caramelize the pancake after
dusting it with sugar.
Recipes 337
RED BERRY PUDDING WITH
VANILLA SAUCE
YIELD: 8 PORTIONS
8 oz/227 g strawberries 7 oz/198 g sugar

8 oz/227 g raspberries One 2-in/5-cm cinnamon stick
8 oz/227 g pitted cherries 1 oz/28 g cornstarch
8 oz/227 g blackberries Vanilla Sauce (page 361)
1 cup/240 mL red wine
1. Combine the strawberries, raspberries, cherries, and blackberries with the wine, sugar,
and cinnamon stick and simmer over medium heat until the fruit starts disintegrating, 1 to
3 minutes.
2. Combine the cornstarch with a small amount of water into a slurry with the consistency of
heavy cream. Add the slurry to the simmering berries and thicken to a medium to heavy
viscosity. Stir liberally to avoid lumps.
3. Remove the cinnamon stick and divide the berry pudding into portion-size cups (5 to 6 oz/
142 to 170 g). Refrigerate and serve cold with the Vanilla Sauce.
CHEF’S NOTE Known as rødgrød in Denmark and rote grütze in Germany, this classic Northern European
dessert features mixed fresh berries cooked and thickened with cornstarch or tapioca
pearls. It is traditionally served with a vanilla sauce, vanilla ice cream, or simply chilled
heavy cream. During the cold winter months, hot variations of this dessert are served as an
accompaniment to vanilla ice cream.

SWEET AND SPICY FRUIT SALAD
YIELD: 8 PORTIONS
Flavoring Mix 10 oz/284 g green apples
2 tbsp/24 g sugar 10 oz/284 g Asian pears
2 tbsp/30 mL raisin powder 1 lb/454 g peeled pineapple
1 tsp/3 g fleur de sel or similar 10 oz/284 g yellow bananas

sea salt ½ cup/120 mL verjus
½ tsp/1 g cayenne
1 lb/454 g jícama
1. Mix the sugar, raisin powder, salt, and cayenne.
2. Peel all fruits and core as necessary.
3. Cut all fruits into bite-size pieces, and, at service, toss with the verjus and the Flavoring Mix.
Adjust seasoning as desired and serve immediately.
CHEF’S NOTES Raisin powder, available in health-food stores or at wholesale food manufacturers, is a
versatile ingredient often employed as a thickening agent or a fat substitute in batters.
In this unique fruit salad, it provides an interesting texture and mouthfeel, plus flavor and
sweetness.
Verjus, a common ingredient in French and Italian cooking, is an acidic juice made
from unripe grapes. Known as husroum in Syria and Lebanon and abgooreh in Iran, it is a
popular condiment in the Middle East and Central and Southern Asia. It is often used as a
dressing or as a glaze for grilled meats. If verjus is not available, pomegranate molasses is
an adequate substitute.
Fleur de sel, an artisan sea salt hand-harvested on the coast of Brittany, is a very
popular seasoning. With residual moisture of 5 to 8 percent, fleur de sel’s uniquely shaped
salt crystals dissolve very slowly, giving a slight crunch to the food as well as the sensory
perception of gradual seasoning.

CREAMY CITRUS RICE
YIELD: 8 PORTIONS
2 oz/57 g unsalted butter 1 tbsp/9 g finely grated orange zest

1 tbsp/8 g minced ginger 1 to 2 cups/240 to 480 mL buttermilk
8 oz/227 g Arborio rice Salt, as needed
7 cups/1.68 L whole milk
4 oz/113 g light brown sugar 8 oz/227 g mandarin orange suprêmes
1 cup/240 mL orange juice Cinnamon-sugar mix (1:10), as needed
1. In a rondeau or similar pan over medium heat, melt the butter and allow to brown until
golden, about 30 seconds. Add the ginger and sweat for 10 seconds. Add the Arborio rice
and continue sweating until every grain is evenly coated with the brown butter. Add the milk
and brown sugar to the rice, and bring to a boil over moderate heat, stirring occasionally.
2. Adjust the sweetness and seasoning as desired, cover the pot with a tight-fitting lid, and
cook in the oven at 350ºF/177ºC for about 20 minutes, until the rice has absorbed all the
liquid.
3. Remove from the heat and add the orange juice and zest and enough buttermilk to adjust
the viscosity and consistency. Stir for about 30 seconds to achieve a thick yet pourable
creamy consistency. Adjust the sweetness and seasoning as desired. As the creamy rice is
held warm, it will continue to thicken. This can be counteracted with the addition of more
liquid, as desired.
4. At service, ladle into a bowl and top with mandarin segments and sprinkle with cinnamon-
sugar mix as desired.
Recipes 341
BLACK RICE PUDDING WITH COCONUT
MILK AND DRIED MANGO
YIELD: 8 PORTIONS
1½ qt/1.44 L water 3 cups/720 mL coconut milk

2 cups/440 g Thai purple rice Juice of 2 limes
7 oz/198 g palm sugar Kosher salt, as needed
1 stalk lemongrass, very finely 4 oz/113 g small-dice dried mangos
minced (¾ oz/21 g) 2 oz/57 g desiccated coconut
1. In a rondeau or similar pan, bring the water to boil, and add the rice, palm sugar, and
lemongrass. Bring back to a boil over high heat, cover with a lid, and cook in an oven at
350ºF/177ºC for 30 minutes.
2. Once the rice has absorbed all the water, add the coconut milk, bring back to a simmer over
medium heat, and return the pot to the oven. Continue to cook until the coconut milk has
been absorbed and the rice is creamy.
3. Add the lime juice and adjust seasoning as needed. If necessary, add more liquid to adjust
viscosity.
4. At service, pour the rice into bowls and top with some diced mango and desiccated
coconut.
CHEF’S NOTE Known as forbidden rice, this rice has a rich, deep purple color due to its high concentra-
tion of anthocyanin pigments. It is most commonly served for breakfast as a hot cereal.
Recipes 343
FUNNEL CAKE SANDWICH WITH ICE
CREAM AND MAPLE SYRUP
Believed to have originated in the Pennsylvania Dutch region, funnel cakes are standard fare at
many carnivals, public events, and seaside resorts.
YIELD: 8 PORTIONS
Batter Serve with
24 fl oz/720 mL milk, at room Pistachio Ice Cream (page 362), as needed

temperature or
2
⁄3 oz/19 g dry yeast Frozen Almond Ricotta (page 363),
1 lb 5 oz/595 g all-purpose flour as needed
¼ tsp/0.5 g kosher salt or
1 egg Bananas in Cardamom Syrup (page 366),
Vegetable oil, as needed, for as needed
deep-frying
Maple syrup, as needed
1. Combine the milk, yeast, flour, salt, and egg in a bowl, cover with a lid, and allow to proof
until doubled in size, about 1 hour.
2. Once doubled in size, mix thoroughly, and allow to proof again until doubled in volume,
about 45 minutes.
3. Using a squirt bottle with a ¼-in/6-mm-wide nozzle or a funnel cake pitcher, carefully squirt
the batter in a tight circular pattern into 350ºF/177ºC hot vegetable oil to form 16 individual
funnel cakes.
4. Fry, turning once, until crispy and golden brown on both sides, 2 to 3 minutes. Once done,
remove the funnel cakes from the hot oil and allow to drain on wire racks.
5. At service, drizzle some maple syrup onto 2 funnel cakes and sandwich a scoop of ice
cream between them. Alternatively, serve with a condiment of your choice.
CHEF’S NOTE Funnel cakes are most commonly served dusted with confectioners’ sugar, cinnamon and
sugar, or sweet cocoa powder or drizzled with syrup. They can also be served with different
toppings, like stewed fruits, preserves, or other sweet spreads.

S W E E T TA M A L E S
Y I E L D : 8 P O RT I O N S ( 2 4 S M A L L TA M A L E S )
24 corn husks Red food coloring, as needed

1 lb/454 g masa harina for 1 tsp/5 mL vanilla extract
tamales 6 oz/170 g lard
1½ cups/370 mL water 2 tsp/8 g baking powder
10 oz/284 g sugar 3 oz/85 g dark raisins
1 tsp/2 g ground cinnamon
1. Submerge the corn husks in tepid water and allow to soak for 30 minutes, and then allow to
drain in a colander.
2. Combine the masa harina with the water, sugar, cinnamon, food coloring, and vanilla in a
mixing bowl until it forms a soft dough. Cover and allow to rest for 20 minutes.
3. In a stand mixer, whip the lard until airy. Add the baking powder and, on low speed, gradually
add the masa mix to achieve a smooth dough.
4. To assemble the tamales, place 2 to 3 tbsp/30 to 45 mL of masa mix onto the center of a
corn husk. Add the raisins and enclose the tamale by folding the sides together and then
both ends toward the center. Tie with threads of corn husks, if desired.
5. In a steamer or a tamalera, steam the tamales for 45 minutes to 1 hour, until they are cooked
completely. Serve tamales on a plate.
CHEF’S NOTE Found all over Latin America, tamales are quintessential street and celebratory food.
Traditionally, they are made by wrapping banana leaves or soaked corn husks around
slightly coarse ground masa. More often than not, tamales are filled with aromatic prepara-
tions based on meat, seafood, cheese, fruits, or vegetables.

BAKLAVA
YIELD: 48 PIECES
1 lb/454 g shelled walnuts Syrup
3½ oz/99 g sugar 14 oz/397 g sugar

1 tsp/2 g ground cinnamon 1½ cups/360 mL water
½ tsp/1 g ground cardamom ½ cup/120 mL honey
¼ tsp/0.5 g ground cloves 1 tbsp/9 g grated lemon zest
1 lb/454 g phyllo sheets, thawed 1 clove
1½ cups/360 mL melted butter
1. Toast the walnuts at 325ºF/163ºC until very lightly browned, 5 to 10 minutes. Chop the
walnuts finely and combine with the sugar, cinnamon, cardamom, and cloves; set aside.
2. Layer 8 sheets of phyllo pastry onto a half sheet pan (13 by 18 in/33 by 46 cm), brush-
ing melted butter between each layer. Sprinkle one-third of the nut mixture over the phyllo
sheets and place 4 more sheets of phyllo on top of the nuts, brushing melted butter between
each sheet. Place the next one-third of the nut mixture on the phyllo dough and top with
4 more sheets of phyllo, brushing melted butter between each sheet. Continue the same
process with the remaining walnuts and phyllo dough.
3. If necessary, trim the edges so that they do not stand above the level of the pan. Using a
pizza cutter or similar tool, score the pastry into 2-in/5-cm squares, making sure not to slice
through the bottom layer of the phyllo dough. Leaving the bottom layer uncut will allow the
syrup to soak in more efficiently.
4. Bake at 375°F/191ºC until the top layer of the phyllo takes on a light golden brown color,
25 to 30 minutes.
5. For the syrup, combine the sugar, water, honey, lemon zest, and clove, and bring to a boil over
medium heat. Simmer gently for about 3 minutes, and strain through a fine-mesh strainer.
6. Remove the baklava from the oven and immediately pour the hot syrup over the top, making
sure it is evenly saturated. Allow the baklava to cool to room temperature, and cut into 3 by
3-in/8 by 8-cm portions and serve.
CHEF’S NOTE Baklava, a sweet and sticky layered pastry that originated in Central Asia, can be found in
various forms throughout the Middle East and Central and South Asia. To make baklava,
paper-thin pastry sheets are layered with crushed nuts and soaked with aromatic sugar
syrup flavored with cardamom, rose water, honey, cloves, or other spices.
Recipes 347
B A K E D C H E R RY PA N C A K E
Y I E L D : O N E 9 - I N / 2 3 - C M PA N CA K E
Batter Butter, as needed, for greasing

3 eggs the baking dish
4 oz/113 g all-purpose flour Sugar, as needed, for dusting the

baking dish
1 oz/28 g sugar
1 lb/454 g pitted black cherries
1 pinch salt
Confectioners’ sugar, as needed
6 fl oz/180 mL heavy cream
6 fl oz/180 mL milk
1 cup/240 mL crème fraîche
1 tsp/5 mL vanilla extract
1. In a mixing bowl, combine the eggs, flour, sugar, salt, heavy cream, milk, and vanilla until
mixed homogenously. Butter a 9-in/23-cm round baking dish or skillet and sprinkle with
sugar until evenly coated.
2. Arrange the cherries tightly in the prepared baking dish, pour the batter over the cherries,
and sprinkle with additional sugar.
3. Bake at 350ºF/177ºC for about 30 minutes, until a knife inserted in the center of the custard
comes out dry. As it bakes, the pancake will rise in the oven and fall immediately when
removed.
4. Serve warm or at room temperature, sprinkled with confectioners’ sugar and accompanied by
a dollop of crème fraîche.
CHEF’S NOTE Known as clafoutis in the Limousin region of central France, this pancake is made from an
almost custard-like batter that is traditionally made with unpitted cherries. Culinary purists
feel that the pits lend a strong flavor to the pancake and do not allow the cherries to release
as much juice during baking. Other fruits, such as plums, apples, pears, and berries, are
popular alternatives to the cherries.
Recipes 349
R O T I P R ATA W I T H B A N A N A S
AND HONEY
YIELD: 8 PORTIONS
Dough 1 pint/480 mL water

2 lb/907 g all-purpose flour 1 fl oz/30 mL unsweetened
1 oz/28 g sugar condensed milk
2 tsp/6 g salt
2 eggs, beaten 8 bananas, thinly sliced
3½ fl oz/105 mL ghee or vegetable 1 cup/240 mL honey

shortening, melted but cool
1. For the dough, combine the flour, sugar, and salt in a bowl. Add the eggs, ghee, water,
and milk. Combine well and knead until the dough is smooth and homogenous, about
2 minutes. Return the dough into the mixing bowl, cover with plastic, and allow to rest for
about 30 minutes.
2. Divide the dough into sixteen 2½-oz/71-g balls. Coat each dough ball in ghee or shortening,
cover, and set aside to rest until the dough is relaxed and very flexible, at least 2 hours.
3. With greased hands, flatten the dough balls into rounds thicker in the center than on the
perimeter. Stretch the dough as far as possible, or fling the dough like a fisherman’s net to
achieve the ultra-thin dough sheet.
4. Place about half a banana onto each piece of dough, drizzle with honey, and enclose the
filling by folding over the dough to form a packet.
5. Cook the pratas on a preheated and well-oiled griddle over medium heat with the folded
side down until golden brown, 1 to 2 minutes, then flip and continue to cook the other side
until golden brown, 1 to 2 minutes. Serve immediately.

Working on a well-oiled surface, thin the Repeatedly tossing the dough in a quick,
edges of the dough by pressing with your smooth motion, similar to using a fisherman’s
hands. net, will create a paper-thin dough sheet.
Place the filling in the center of the dough, Cook the prata in a hot skillet until golden on
and fold the dough around it. both sides.
Recipes 351
B U C K W H E AT C R Ê P E S
YIELD: 8 PORTIONS
Crêpe Batter Frozen Almond Ricotta (page 363)

8 oz/227 g buckwheat flour or
8 oz/227 g all-purpose flour Melons in Basil-Lime Syrup (page 366)
3 eggs, well beaten or
1½ pints/720 mL milk Bananas in Cardamom Syrup (page 366)
1 tsp/3 g kosher salt or
1½ cups/360 mL water Applesauce, as needed
1 fl oz/30 mL vegetable oil or
Fresh berries, as needed
Clarified butter, as needed, or
for cooking Cooked ham, as needed
Filling Shredded cheese, such as Cheddar, Gouda,
or Fontina, as needed
Apple Compote (page 361)
or
1. For the batter, combine the flours, eggs, milk, salt, water, and oil in a blender and process
until very smooth.
2. Pour 5 fl oz/150 mL of crêpe batter onto a preheated and well-buttered crêpe maker or
griddle and spread with a crêpe spreader into a thin crêpe. Cook on one side until lightly
browned, 1 to 2 minutes, and flip and finish on the other side, about 1 minute.
3. Fill with the stuffing of your choice on the griddle or crêpe maker, fold over, and serve.
CHEF’S NOTE This crêpe from the Breton region of France stands out with its intense, nutty flavor. This
recipe features a batter made with buckwheat flour. Buckwheat, even though very starchy,
is not related to wheat and isn’t actually a grain. Buckwheat is very popular in northern
cuisines, because it thrives in colder climates. In Central Europe, it is used for crêpes and
cakes, whereas in Eastern Europe and Russia, it is popular for hot cereals, for blinis, or as
an accompaniment to caviar. In Japan and Korea, noodles based on buckwheat flour are
common fare.

RUM BABAS
YIELD: 8 PORTIONS
Dough Rum Soak
4 fl oz/120 mL milk, warm 11 fl oz/330 mL water

1½ tsp/5 g active dry yeast 1 lb/454 g sugar
12 oz/340 g bread flour 4 fl oz/120 mL dark rum
1 pinch salt 2 fl oz/60 mL lemon juice
6 fl oz/180 mL melted butter, 1 lb/454 g apricot jam, heated,
cooled strained
1. For the dough, combine the milk and the yeast in a stand mixer with a paddle and allow to
rehydrate for 10 seconds. Add 3 oz/85 g of the bread flour and allow the mixture to proof
until frothy, 10 to 15 minutes.
2. Add the remaining flour, the salt, butter, and vanilla and mix into a very soft, almost batter-
like dough. Cover with plastic and allow to rest in a warm place until doubled in size, 30
minutes to 1 hour.
3. Butter baba molds or small muffin pans and fill halfway with the baba dough. Cover and
allow to proof until they are 1½ times their original size, about 20 minutes.
4. Bake the babas at 400ºF/204ºC for 20 minutes, then lower the temperature to 350ºF/177ºC and
continue to bake for another 10 minutes, until the babas are golden brown and baked through.
5. Unmold the babas onto a wire rack and allow to cool completely. Once cool, keep the babas
uncovered to dry slightly, another 30 minutes.
6. For the Rum Soak, combine the water and sugar in a saucepan over medium heat and bring
to a boil to dissolve the sugar. Immediately remove from the heat, allow to cool to about
160ºF/71ºC, and add the rum and lemon juice.
7. Submerge the babas individually in the rum until saturated. Arrange on a dish and brush with
the apricot jam. Serve.
CHEF’S NOTE Babas, especially popular in both Italy and France, are very rich small yeast cakes, compa-
rable to a brioche, that are soaked in rum-lemon syrup. Babas are similar to a small French
cake known as savarin. However, a savarin is more commonly served as a plated dessert and
is baked in a ring mold, which gives it a doughnut-like shape. In stores in Italy, babas can
oftentimes be found in glass jars, soaked in limoncello, a traditional lemon-flavored liqueur.
Recipes 353
M I N T- L I M E I C E C R E A M S A N D W I C H E S
WITH COCONUT MERINGUE
YIELD: 8 PORTIONS
Coconut Meringues ¼ tsp/0.5 g kosher salt

6 oz/170 g egg whites 1 tbsp/15 mL lime juice
12 oz/340 g sugar Zest of 3 limes
1 tsp/3 g salt ½ oz/14 g mint, cut into chiffonade
2 oz/57 g desiccated coconut, 3 cups/720 mL heavy cream
finely ground 1 cup/240 mL whole milk
Mint-Lime Ice Cream
4 egg yolks
6 oz/170 g sugar
1. For the coconut meringue, combine the egg whites, sugar, and salt in a mixing bowl and
gently heat over a water bath to a temperature of 115ºF/46ºC.
2. Transfer to a mixer with a whisk attachment and whip to very firm peaks. Gently fold in the
ground coconut and spread or pipe into circles measuring ¼ in/6 mm thick and 2 in/5 cm in
diameter on a sheet pan lined with parchment paper or a silicone mat.
3. Bake in an oven without convection at 180ºF/82ºC until completely dried, 2 to 3 hours. Make
sure to vent the oven well to allow the evaporated moisture to escape.
4. For the Mint-Lime Ice Cream, combine the egg yolks, sugar, salt, lime juice, zest, and mint in
a mixing bowl. Over moderate heat, heat the cream and milk to a near boil and temper with
the egg mix. Stirring constantly, heat the mix gently until it reaches 170ºF/77ºC and it begins
to thicken.
5. Once the mix has thickened, strain it through a fine-mesh strainer and cool it instantly over
an ice bath to about 40ºF/4ºC. Refrigerate for at least 4 hours or overnight.
6. Freeze in an ice cream maker according to the manufacturer’s instructions and allow to
harden in a freezer. At service, sandwich a scoop of the ice cream between 2 coconut
meringues.
Recipes 355
CHURROS
YIELD: 8 PORTIONS (24 CHURROS)
1 cup/240 mL water 4½ oz/128 g all-purpose flour

4 oz/113 g butter 3 eggs, beaten
¼ tsp/1 g kosher salt Vegetable oil, as needed, for frying
1. Combine the water, butter, and salt in a 2-qt/1.92-L saucepan and bring to a rolling boil. Add
the flour to the boiling water, stirring vigorously with a wooden spoon over low heat until the
mixture forms a ball and a white layer is appearing on the bottom of the pan, 1 to 3 minutes.
2. Transfer the hot dough ball to a dough mixer with a paddle attachment and mix on low
speed for about 30 seconds. Gradually add the beaten eggs to the running mixer, making
sure the eggs get fully absorbed by the dough. Transfer the batter into a piping bag with
large star tip.
3. Squeeze 4-in/10-cm strips of the batter into vegetable oil at 360ºF/182ºC and fry until golden
brown, turning once, about 2 minutes on each side.
4. Once done, remove from the oil and allow to drain on a wire rack and blot gently with a paper
towel. Serve.
CHEF’S NOTES Churros, deep-fried rods of pâte à choux, originated in Spain and are found at street-food
stands all over Latin America. Churros are traditionally served with a thick hot chocolate or,
in Mexico, a big bowl of Hot Chocolate with Masa (see page 375).
The churros can be served rolled in cinnamon and sugar. Combine ¼ cup/60 mL sugar
and 1 tsp/2 g Mexican cinnamon in a mixing bowl and roll the fried churros in the mixture
as soon as they are out of the fryer.

R I C O T TA F R I T T E R S
YIELD: 8 PORTIONS (32 TO 40 FRITTERS)
Batter 1 tsp/4 g baking powder

1 lb/454 g drained ricotta cheese Salt, as needed
8 eggs 6 oz/170 g all-purpose flour
5 oz/142 g sugar
1 fl oz/30 mL dark rum Confectioners’ or granulated sugar, as needed,
3 fl oz/90 mL orange juice for dusting
2 tbsp/18 g grated orange zest
1. For the batter, combine the ricotta, eggs, sugar, rum, orange juice, zest, baking powder, salt,
and flour thoroughly, adding more flour as needed.
2. In a deep-fryer at 350°F/177ºC, fry 1-tbsp/15-mL fritters until lightly browned and cooked
through, 2 to 3 minutes.
3. Remove the fritters from the oil, allow to drain on a wire rack, and blot them gently with a
paper towel. Dust with confectioners’ or granulated sugar and serve while hot.
FRIED BANANAS IN MANIOC CRUST
YIELD: 8 PORTIONS
8 just-ripe yellow bananas ¼ cup/50 g sugar

1 pint/480 mL buttermilk ½ tsp/1 g fleur de sel
8 oz/227 g manioc flour 1 tsp/2 g ground cinnamon
Vegetable oil, as needed, for frying Bamboo skewers
1. Peel the bananas and cut them in half.
2. Dip the bananas in the buttermilk and, without wiping off the buttermilk, dredge in the man-
ioc flour until coated all around.
3. Immediately deep-fry in vegetable oil at 350ºF/177ºC until golden brown, 2 to 3 minutes.
4. Combine the sugar, fleur de sel, and cinnamon and sprinkle over the fried bananas. Put
2 banana halves on each skewer. Serve immediately.
Recipes 357
BEIGNETS
YIELD: 8 PORTIONS
Dough 2 eggs, beaten

1 lb/454 g all-purpose flour 2 fl oz/60 mL melted butter
½ tsp/1.5 g kosher salt
1 tbsp/10 g dry yeast Vegetable oil, as needed, for deep-frying
1 cup/240 mL milk Confectioners’ sugar, as needed, for dusting
1. In a large mixing bowl, combine the flour, salt, yeast, milk, eggs, and butter until smooth and
elastic, 2 to 3 minutes. Add more flour as needed to adjust the dough. Place the dough in a
bowl with a tight-fitting lid or cover with plastic wrap and allow to proof in a warm place until
it has doubled in size, about 1 hour.
2. On a well-floured surface, roll the dough to a ¼-in/6-mm thickness, cut into rectangular
shapes, and place on a lightly floured pan. Dust gently with flour, cover with a plastic wrap,
and allow to double in size again, about 30 minutes.
3. Right before frying, stipple the dough with your fingers and gently stretch each dough sheet
to 1½ times its original length.
4. Deep-fry the beignets in vegetable oil at 325ºF/163ºF, turning once, until golden brown, 2 to
3 minutes. Drain, and dust generously with confectioners’ sugar. Serve.
CHEF’S NOTE Beignets and similar fried dough preparations are found in many culinary cultures. It is
interesting to note that in France or Germany, the word beignet is oftentimes used to
describe a sweet or savory preparation of a batter-fried fruit or vegetable.

QUARK FRITTERS
YIELD: 8 PORTIONS
Dough 1 egg
2 fl oz/60 mL whole milk, warmed ½ tsp/2 g kosher salt
to 100ºF/38ºC 8 oz/227 g all-purpose flour
1 tsp/3 g active dry yeast 7 oz/198 g quark, drained in cheesecloth
1½ oz/43 g butter, melted 1½ tsp/5 g finely grated lemon zest
2½ oz/71 g sugar, plus as needed, 1½ tsp/7.5 mL lemon juice
for finishing
Canola oil, as needed, for deep-frying
1. For the dough, combine the milk and yeast. Allow to hydrate for 20 seconds, and add the
butter, sugar, vanilla, egg, salt, flour, quark, lemon zest, and lemon juice. Work into a very
soft dough, adding more flour or milk as needed. In a container with a tight-fitting lid, in a
warm space, allow the dough to double in size, about 1 hour.
2. Once the dough has doubled, use an oiled tablespoon or similar tool to shape the dough
into balls the size of Ping-Pong balls. Deep-fry in canola oil at 325ºF/163ºC until puffed up
and golden brown, 2 to 4 minutes.
3. Remove from the fat, allow to drain on a wire rack, and roll the fritters in sugar until thoroughly
coated. Allow the fritters to cool for 10 to 15 minutes before serving.
CHEF’S NOTES Quark fritters are a popular snack at Christmas fairs and markets all over Germany. They
are often found on stands next to fried dough and glazed nuts.
The featured ingredient is quark, a fresh cheese with a uniquely tangy flavor and
slightly chalky mouthfeel that is relatively unknown in the United States. Quark can be
compared to ricotta or puréed cottage cheese, and like its Italian and American counter-
parts, quark is suitable for sweet or savory preparations.
Quark can be obtained online or from the dairy shelves of well-stocked grocery stores.
If it is not available, an adequate substitute for quark can be produced in a few simple steps.
In a mixing bowl over a water bath not exceeding 145ºF/63ºC, heat buttermilk without stirring
until a soft curd separates from the whey. Depending on the amount and the initial tempera-
ture of the buttermilk, the time it takes can vary from 1 to several hours. The curd needs to be
carefully drained from the whey through cheesecloth until a consistency resembling ricotta is
reached. Store refrigerated in a tightly closed container for up to 1 week.

APPLE COMPOTE
YIELD: 8 PORTIONS
2 lb/907 g firm, moderately 4 oz/113 g sugar

sweet apples 1 stick cinnamon
2 fl oz/60 mL lemon juice 1 cup/90 g raisins
12 fl oz/360 mL water 1 tsp/5 mL vanilla extract
1. Peel and core the apples, cut them into fine wedges, and toss in the lemon juice to prevent
browning.
2. In a saucepan over medium heat, combine the water, sugar, and cinnamon and bring to a
boil. Add the apples and raisins, cover with a tight-fitting lid, and continue to cook over high
heat for 1 minute. After 1 minute, check the doneness of the apples and continue cooking
as needed; they should be tender yet not mushy.
3. Once the apples are done, add the vanilla, and transfer the apples, raisins, and cooking liquid
to a storage container and allow to cool to room temperature. Serve well chilled in a bowl.
VANILLA SAUCE
YIELD: 8 PORTIONS
1 vanilla bean 4 oz/113 g sugar

2 cups/480 mL half-and-half 4 egg yolks
1. Split the vanilla bean lengthwise, scrape out the interior, and combine with the half-and-half
in a saucepan. Add half of the sugar and bring to a simmer over medium heat.
2. In a mixing bowl, combine the egg yolks and the remaining sugar with about 1 cup of the
simmering half-and-half and stir well to combine thoroughly. Add this egg yolk–half-and-half
mix to the simmering half-and-half in the pot, stirring constantly until the mixture reaches
180ºF/82ºC and becomes slightly thick, 2 to 5 minutes.
3. Immediately strain the mixture through a fine-mesh strainer into a metal bowl over an ice
bath and cool down to 40ºF/4ºC. Serve well chilled, in a bowl as a condiment.
Recipes 361
P I S TA C H I O I C E C R E A M
YIELD: 3 LB/1.36 KG
1 qt/960 mL half-and-half 7 oz/198 g sugar

4 oz/113 g shelled pistachios 6 egg yolks
½ tsp/2 g salt
1. In a saucepan over medium heat, bring the half-and-half, pistachios, salt, and half of the
sugar to a boil, stirring constantly.
2. Allow to sit for 5 minutes, then purée in a blender until very smooth and strain through a fine-
mesh strainer if necessary.
3. Combine the egg yolks and the remaining sugar and temper with the pistachio cream. Place
over moderate heat and cook, stirring constantly, until the mixture reaches 180°F/82ºC and
begins to thicken.
4. Immediately strain the mixture through a fine-mesh strainer into a metal bowl over an ice
bath and cool down to 40ºF/4ºC. Refrigerate the mixture for at least 4 hours or overnight.
5. Churn the mixture to the desired consistency according to the manufacturer’s instructions
and harden in the freezer for at least 2 hours.

F R O Z E N A L M O N D R I C O T TA
YIELD: 8 PORTIONS
1 lb 4 oz/567 g ricotta cheese 1 tbsp/9 g finely grated orange zest

7 oz/198 g sugar 1 cup/240 mL heavy cream
2 fl oz/60 mL amaretto liqueur 1 oz/28 g amaretti cookies or macaroons,
1 tsp/5 mL vanilla extract crushed
1. Combine the ricotta, sugar, amaretto, vanilla, orange zest, and cream in a blender and purée
until smooth.
2. Freeze in an ice cream maker according to manufacturer’s instructions. If necessary, allow

to firm in a freezer to the desired consistency.
3. Fold in the crushed cookies and serve.
CHEF’S NOTE Ricotta-based frozen desserts provide a great flavor and mouthfeel and give you the option
of serving a creamy dessert with lower fat content. The drawback is that, due to their low
fat content, these types of frozen desserts will crystallize relatively quickly and will not stay
creamy for a long time. Therefore, they need to be made fresh daily and kept in a desig-
nated ice cream freezer, which commonly is not as cold as a regular freezer.
Recipes 363
FROZEN MINT LIMEADE
YIELD: 8 PORTIONS
7 oz/198 g sugar 3 lb/1.36 kg crushed ice

6 fl oz/180 mL water 1 cup/48 g mint leaves
1. In a saucepan over medium heat, combine the sugar and water and simmer to dissolve the
sugar.
2. Combine the sugar water with the remaining ingredients in a blender and purée until smooth,
adding liquid as needed to facilitate the blending. Serve in a cup or glass with a straw or spoon.
MANGO LASSI
YIELD: 8 PORTIONS
1½ qt/1.44 L Bulgarian or similar ½ tsp/1 g ground cardamom

yogurt 1 fl oz/30 mL lime juice
1 cup/240 mL crushed ice Sugar, as needed in case
1 cup/240 mL whole milk mangoes are not ripe
4 very ripe mangos, peeled, enough
pitted, chopped (2 lb/907 g)
1. Combine the yogurt, ice, milk, mangos, cardamom, lime juice, and sugar thoroughly in a
blender and purée until smooth.
2. Serve well chilled over ice.
CHEF’S NOTE Mango lassi, a sweet and refreshing yogurt drink originating in India and Pakistan, has now
gained popularity in many places outside the Indian subcontinent. It is important to use
very ripe mangos or mango purée when making this drink, which is comparable to a mango
smoothie. Traditionally, lassis have been made by blending yogurt with water, salt, and spices,
making something very similar to the Turkish and Middle Eastern ayran (see page 377).
Recipes 365
BANANAS IN CARDAMOM SYRUP
YIELD: 8 PORTIONS
4 just-ripe yellow bananas ¾ cup/180 mL water

½ cup/100 g sugar 2 tsp/10 mL lime juice
2 cardamom pods
1. Peel the banana and cut into bite-size pieces.
2. In an appropriate-size, heavy-bottomed stainless-steel skillet, combine the sugar and car-

damom with about ¼ cup/60 mL water. Over moderate heat, bring the water to a boil and
allow the sugar to melt, then caramelize until golden brown and the cardamom becomes
fragrant, 5 to 10 minutes.
3. Add the remaining water and simmer over medium heat until the caramelized sugar is com-
pletely dissolved, 1 to 2 minutes.
4. Add the bananas and simmer over medium heat until the syrup evenly coats the bananas.
Add the lime juice and adjust flavor as needed. Serve in a bowl as a condiment.
MELONS IN BASIL-LIME SYRUP
YIELD: 8 PORTIONS
4 lb/1.81 kg honeydew melons ¼ cup/60 mL lime juice

4 lb/1.81 kg cantaloupe melons ½ cup/21 g basil leaves
1 cup/240 mL water 4 oz/113 g macadamia nuts, toasted,
1 cup/198 g sugar chopped
1. Peel the melons thoroughly, remove all seeds, and cut into large dice.
2. For the syrup, combine the water and sugar, bring to a boil over medium heat, and simmer
until the sugar is completely dissolved, about 1 minute. Allow to cool to room temperature,
combine in a blender with the lime juice and basil leaves, and purée until smooth.
3. Toss the melons in the syrup and top with the chopped macadamia nuts.

CAIPIRINHA
YIELD: 8 PORTIONS
16 limes Garnish
7 oz/198 g sugar 1 lime, thinly sliced

1 pint/480 mL cachaça
Crushed ice, as needed
1. Cut the limes in half lengthwise, remove the white pith in the center, and cut into wedges.
Divide the limes and sugar between 8 cocktail glasses and, using a wooden pestle or similar
tool, crush the sugar and limes together until the sugar dissolves.
2. Add 2 fl oz/60 mL of cachaça to each glass. Fill each glass with ice and cover with the lid of
a cocktail shaker. Vigorously shake each cocktail individually for several seconds and pour
the contents into a new glass.
3. Garnish with a lime wedge and serve immediately.
CHEF’S NOTES Known as Brazilian rum, cachaça is a distilled liquor made from fermented sugarcane juice,
whereas standard rum is made from molasses.
Caipirinha, classically made with limes, sugar, and cachaça, is probably the most
prominent cocktail in Brazil. Over the years, bartenders around the world have created new
variations using fruits, different alcohols, and sweeteners.
Recipes 367
AÇAI AND BANANA SMOOTHIE
YIELD: 8 PORTIONS
1 lb/454 g açai pulp, frozen 1 pint/480 mL Greek yogurt

1 lb/454 g ripe bananas, frozen or similar yogurt
1½ qt/1.44 L unsweetened
almond milk
In a blender, purée the açai pulp, bananas, almond milk, and yogurt until smooth. Serve in a
glass.
CHEF’S NOTE Açai berries from Central and South America are available in the United States as frozen
pulp, juice, or powder. Their flavor is often described as a unique mix of berry and choco-
late. Açai berries are commonly used for hot and cold cereals, beverages, sauces, and
baked goods. Perceived health benefits and strong marketing in recent years have made
açai berries very popular as a nutritional supplement.
AVOCADO-APPLE SMOOTHIE
YIELD: 8 PORTIONS
2 ripe Hass avocados, peeled, Honey, as needed

pitted (1 lb/454 g) 1 lb/454 g ice cubes
4 Granny Smith or similar apples, 1 pint/480 mL Bulgarian or similar yogurt
peeled, cored, diced (1 lb 8 oz/
1 fl oz/30 mL lemon juice
680 g)
In a blender, purée the avocados, apples, honey, ice, yogurt, and lemon juice until very smooth.
Adjust viscosity, sweetness, and acidity as needed. Serve in a glass or cup.

LIME AGUA FRESCA WITH
CHIA SEEDS
YIELD: 8 PORTIONS
2 oz/57 g chia seeds 2 qt/1.92 L water

½ cup/100 g sugar 4 fl oz/120 mL lime juice
1. Soak the chia seeds in 1 qt/960 mL of 100ºF/38ºC water for 10 minutes.
2. Combine the sugar and 1 cup/240 mL of water and simmer to dissolve the sugar. Add the
remaining 3 cups of water and the lime juice. Add this liquid to the water with the soaked
chia seeds and refrigerate until very cold. Serve well chilled but not over ice.
CHEF’S NOTES Originating in Latin America, agua fresca is a refreshing nonalcoholic beverage based on
fruits, hibiscus flowers, or, in some regions, cereals, along with sugar and water.
Chia seeds, the seeds of flowering mint, provide agua frescas and other beverages
with an interesting, gelatinous texture. Chia seeds can also be found in hot cereals, baked
goods, sandwiches, and salads. The seeds’ ability to sprout and grow on porous rock gave
rise to the popular clay figures known as Chia Pets.

PURPLE CORN DRINK
This beverage, known as chicha morada in Peru, is an unfermented refreshment made by sim-
mering Peruvian purple corn with other fruits and aromatics. Chicha morada was enjoyed by the
indigenous peoples of South America well before colonization.
YIELD: 8 PORTIONS
3 dried Peruvian purple corncobs 2 oz/57 g dried cherries

(6 oz/170 g) 4 allspice berries
1 pineapple rind 4 cloves
2 Granny Smith or similar apples 1 gal/3.84 L water
(10 to 12 oz/184 to 340 g)
Lime juice, as needed
8 oz/227 g piloncillo or light
Sugar, as needed
brown sugar
Ground cinnamon, as needed, for dusting
Two 2-in/5-cm cinnamon sticks
1. Combine the corncobs, pineapple rind, apples, piloncillo, cinnamon sticks, dried cherries,
allspice berries, cloves, and water in a stockpot and simmer over medium heat for about
2 hours, until the kernels on the purple corn begin to split.
2. Strain the liquid into a bowl in an ice bath and chill rapidly.
3. Once chilled, adjust sweetness and acidity with lime juice and sugar. At service, sprinkle
with a very small amount of ground cinnamon. Serve in a glass over ice.
CHEF’S NOTE Purple corn, native to the Andes Mountains, has traditionally been grown for use in bever-
ages and for its strong coloring properties. Rich in antioxidants and other beneficial nutri-
ents, purple corn is believed to have health benefits and the potential to help fight diseases.
Recipes 373
HOT OR ICED MINT TEA
YIELD: 8 PORTIONS
2 cups/480 mL mint leaves 3 oz/85 g sugar

2 tbsp/30 mL green tea leaves 2 qt/1.92 L boiling water
1. Bruise the mint leaves slightly and combine with the tea leaves and sugar in a pot.
2. Add the boiling water and allow to steep for at least 10 minutes.
3. Strain the tea and serve in a glass, hot or over ice.
CHEF’S NOTE Commonly served hot, strong, and very sweet, mint tea is probably the ultimate sign of
hospitality in Morocco. It seems counterintuitive to modern Western culture to serve a hot
beverage during elevated summer temperatures. However, the cuisines of hotter climate
zones feature deliberately developed foods and beverages that embrace ingredients that
heat up the body temperature in order to bring about the desired evaporative cooling.
C A R R O T- A P P L E S M O O T H I E W I T H G I N G E R
YIELD: 8 PORTIONS
1 lb/454 g Fuji or similar apples 1½ tsp/4 g finely minced or grated ginger

1 pint/480 mL fresh carrot juice 1 lb/454 g crushed ice
1 fl oz/30 mL honey 8 oz/227 g bananas
1 pint/480 mL buttermilk
1. Peel and core the apples and cut into large dice.
2. Combine with the carrot juice, honey, buttermilk, ginger, ice, and bananas in a blender and
purée until very smooth. Serve in a glass.
CHEF’S NOTE Always be sure to peel the carrots before juicing, because the skins will give the juice an
undesirable earthy flavor. Fresh carrot juice is best made using a juicer. If a juicer is not
available, use a blender to purée the peeled and chopped carrots with just enough water to
facilitate the blending, and then drain the purée through a piece of cheesecloth.

H O T C H O C O L AT E W I T H M A S A
YIELD: 8 PORTIONS
2½ oz/71 g masa harina 6 oz/170 g piloncillo

1 qt/960 mL warm water 1 pinch ground anise seed
1 qt/960 mL milk 1 pinch salt
8 oz/227 g grated Mexican sweet
chocolate
1. In a large pot, thoroughly combine the masa harina and the warm water. Add the milk,
chocolate, piloncillo, anise, and salt. Bring to a simmer and whisk with a molinillo or an
immersion blender until the chocolate is melted and the sugar is dissolved, 30 seconds to
1 minute.
2. Serve hot with Churros (page 356).
CHEF’S NOTE This hot beverage, known as champurrado, is served with Churros (page 356) as a popular
breakfast throughout Mexico. Champurrado is a variation of atole, a popular warm bever-
age thickened with masa and/or cornstarch and sweetened with piloncillo, an unrefined
brown sugar, and aromatics.
A molinillo is a wooden whisk used in traditional Mexican cooking that is essential to
creating this frothy hot beverage. It is used by holding it between the palms of both hands
and rubbing both hands back and forth against each other to rotate the whisk.
Recipes 375
S A LT E D Y O G U R T D R I N K
YIELD: 8 PORTIONS
2 qt/1.92 L Bulgarian or similar 1 pinch salt

yogurt, well chilled 1 pint/480 mL mineral water, chilled
8 oz/227 g crushed ice
Process the yogurt and ice in a blender until smooth and frothy. Add salt as desired. Add the
water and immediately serve in a glass or cup.
CHEF’S NOTE Variations of this slightly salted yogurt beverage are known as ayran in Turkey and the
Middle East, as doogh in Iran and Afghanistan, and as the popular lassi in India. Often
enjoyed on hot days after strenuous work, these drinks help to quench thirst and recharge
the body with minerals and electrolytes.
Recipes 377
HOT TEA PUNCH
YIELD: 8 PORTIONS
1 qt/960 mL brewed black, 4 cloves

Darjeeling, Assam, or similar tea 1 tbsp/9 g grated lemon zest
1 qt/960 mL dry red wine 2 star anise
¼ cup/57 g brown sugar 5 fl oz/150 mL dark rum
One 2-in/5-cm cinnamon stick 5 fl oz/150 mL kirschwasser
1. Combine the tea, red wine, brown sugar, cinnamon stick, cloves, lemon zest, and star anise
in a pot and bring to a near simmer. Allow to steep for about 5 minutes, then strain.
2. Add the rum and kirschwasser and serve in a mug or large cup, while hot.
CHEF’S NOTE This hot tea punch, known as jagertee in Austria, is a popular beverage among tourists
skiing in the Alps. The relatively high alcohol content makes it advisable, however, not to
consume it before hitting the slopes.

SOUTHEAST ASIAN ICED BUBBLE TEA
YIELD: 8 PORTIONS
12 oz/340 g large tapioca pearls ½ oz/14 g galangal, peeled, very thinly

for bubble tea, about ¼ in/6 mm sliced
in diameter ½ oz/14 g ginger, peeled, very thinly
Iced Tea sliced
¾ oz/21 g jasmine tea leaves
1 stalk lemongrass, bruised,
coarsely chopped 1 gal/3.84 L boiling water
5 kaffir lime leaves, bruised 4 oz/113 g palm sugar
½ oz/14 g mint leaves 2 fl oz/60 mL lime juice
1. Simmer the tapioca pearls in about 2 qt/1.92 L water over medium heat for about 5 minutes,
until the pearls have a pleasant chewiness. Drain and rinse with cold water. Set aside.
2. For the tea, combine the lemongrass, lime leaves, mint, galangal, ginger, and jasmine tea
leaves in a pot and add the boiling water. Allow to steep off the heat for about 15 minutes.
3. Add the palm sugar and lime juice and adjust sweetness and acidity as desired.
4. Strain the tea and refrigerate until very cold. At service, add the cooked tapioca pearls to a
glass and top with the very cold tea. Serve with an extra-wide straw designed for bubble tea.
CHEF’S NOTES Originating in Taiwan, bubble tea has become very popular all over East Asia as well as
in Asian communities abroad. The bubbles are large tapioca pearls designed to provide a
unique, chewy textural experience. Tapioca pearls for bubble tea are available online or at
well-stocked Asian grocery stores.
Bubble tea is always served with an extra-wide straw in order to accommodate the
width of the tapioca pearls. As with any tea, bubble tea is served both hot and cold in many
flavors. Sometimes milk tea, made with fresh or condensed milk, is used as the liquid for
bubble tea.
Recipes 381
G L O S S A R Y
A Aromatics Plant ingredients, such as herbs and spices,

used to enhance the flavor and fragrance of food.
Acid A substance having a sour or sharp flavor. A
substance’s degree of acidity is measured on the pH
scale; acids have a pH of less than 7. Most foods
B
are somewhat acidic. Foods generally referred to
as acids include citrus juice, vinegar, and wine. See Baguette A loaf of bread of French origin, made with 12
also Alkali. to 16 oz/340 to 454 g of dough, shaped into a long, skinny
loaf that ranges from 2 to 3 in/5 to 8 cm in diameter and
Active dry yeast A dehydrated form of yeast that needs 18 to 24 in/46 to 61 cm in length. The dough, made of
to be hydrated in warm water (105°F/41°C) before use. flour, water, salt, and yeast, yields a paper-thin, crisp crust
It contains about one-tenth the moisture of compressed and a light, airy crumb.
yeast.
Bake To cook food by surrounding it with dry heat in a
Aioli Garlic mayonnaise, often used as a condiment with closed environment, as in an oven.
fish and meat. In Italian, allioli; in Spanish, aliolio.
Baking powder A chemical leavener made with an
À la carte A menu from which the patron makes alkaline and an acidic ingredient, most commonly sodium
individual selections in various menu categories; each item bicarbonate (baking soda) and cream of tartar. When
is priced separately. exposed to liquid, it produces carbon dioxide gas, which
leavens doughs and batters. Double-acting baking
Al dente Literally, Italian for “to the tooth”; refers to an powder contains ingredients that produce two leavening
item, such as pasta or vegetables, cooked until it is tender reactions: one upon exposure to liquid, the second when
but still firm, not soft. heated.
Alkali A substance with a bitter, sometimes soapy flavor. Baking soda Sodium bicarbonate, a leavening agent that,
Alkalinity is measured on the pH scale; alkaline substances when combined with an acidic ingredient and moisture,
have a pH higher than 7. The few alkaline substances used releases carbon dioxide gas and leavens baked goods.
in food production include baking soda or powder, calcium
hydroxide for the nixtamalization of corn in Mexican cuisine, Barbecue A variation of a roasting method involving
or sodium hydroxide for color enhancement in pretzels. smoke-roasting food over an indirect wood or charcoal
fire. In some instances, a dry rub, marinade, or sauce is
Andouille A spicy pork sausage that is French in brushed on the item before or during cooking.
origin but is now more often associated with Cajun
cooking. There are hundreds of varieties of this Batter A mixture of flour and liquid, sometimes with the
regional specialty. inclusion of other ingredients. Batters vary in thickness but
are generally semiliquid and thinner than doughs. Used in
Antioxidants Naturally occurring substances that retard such preparations as cakes, quick breads, pancakes, and
the breakdown of tissues in the presence of oxygen. crêpes. Also, a liquid mixture used to coat foods before
May be added to food during processing or may occur deep-frying.
naturally. They help to prevent food from becoming rancid
or discolored due to oxidation. Béchamel A white sauce made of milk thickened with
a pale roux and flavored with white mirepoix. One of the
Appetizer One or more of the initial courses in a meal. “grand” sauces.
These may be hot or cold, plated or served as finger food.
They should stimulate the appetite and go well with the Binder An ingredient or appareil used to thicken a sauce
remainder of the meal. or hold together another mixture of ingredients.
382 GLOSSARY
Blanch To cook an item briefly in boiling water or hot fat Butcher A chef or purveyor responsible for butchering
before finishing or storing it. Blanching preserves the color, meats, poultry, and occasionally fish. In the brigade system,
lessens strong flavors, and aids in removing the peels of the butcher may also be responsible for breading meat and
some fruits and vegetables. fish items and other mise en place operations involving meat.
Blend A mixture of two or more flavors combined to Buttermilk A dairy beverage with a slightly sour flavor
achieve a particular flavor or quality. Also, to mix two or similar to that of yogurt. Traditionally the liquid by-product
more ingredients together until combined. of butter churning, now usually made by culturing skim milk.
Boil A cooking method in which items are immersed in

liquid at or above the boiling point of water (212°F/100°C).
C
Bouillabaisse A hearty fish and shellfish stew flavored Cajun A hearty cuisine of the southern United States
with tomatoes, onions, garlic, white wine, and saffron. A based on French influences; signature ingredients include
traditional specialty of Marseille, France. spices, dark roux, pork fat, filé powder, green peppers,
onions, and celery. Jambalaya is a traditional Cajun dish.
Bowl foods Meals that are served in bowls as individual
portions. Can include soups, stews, noodles, and salads, Caramelization The process of browning sugar in the
among others. presence of heat. The temperature range in which sugar
begins to caramelize is approximately 320° to 360°F/160°
Braise A cooking method in which the main item, usually to 182°C.
a tough cut of meat, is seared in fat, then simmered in a
specific quantity of stock or another liquid in a covered Cassoulet A stew of beans baked with pork or other
vessel, slowly tenderizing it by breaking down collagen. meats, duck or goose confit, and seasonings.
Bran The outer layer of a cereal grain; the part highest in Cephalopod Marine creatures whose tentacles and arms
fiber. are attached directly to their heads, such as squid and
octopus.
Brandy Spirit made by distilling wine or the fermented
mash of fruit. May be aged in oak barrels. Charcuterie The preparation of pork and other meat
items, such as hams, terrines, sausages, pâtés, and other
Bread A product made of flour, sugar, shortening, salt, forcemeats, that are usually preserved in some manner,
and liquid, leavened by the action of yeast. Also, to coat such as smoking, brining, and curing.
food with flour, eggs, and crumbs before frying or baking.
Cheesecloth A light, fine-mesh gauze used for straining
Brine A solution of salt, water, and seasonings used to liquids and making sachets.
flavor and preserve foods.
Chiffonade Fine shreds of leafy vegetables or herbs;
Brisket A cut of beef from the lower forequarter, best often used as a garnish.
suited for long-cooking preparations such as braising.
Corned beef is cured beef brisket. Chile The fruit of certain types of capsicum peppers (not
related to black pepper), used fresh or dry as a seasoning.
Broil A cooking method in which items are cooked by a Chiles come in many types (for example, jalapeño,
radiant heat source placed above the food. serrano, poblano) and varying degrees of spiciness and
heat, measured in Scoville units.
Broth A flavorful, aromatic liquid made by simmering
water or stock with meat, vegetables, and/or spices and Chili powder Dried, ground, or crushed chiles, often
herbs. including other ground spices and herbs.
Bruise To partially crush a food item in order to release Chop To cut into pieces of roughly the same size. Also, a
its flavor. small cut of meat including part of the rib.
GLOSSARY 383
Choucroute Sauerkraut; preserved cabbage with a Cornstarch A fine white powder milled from dried corn;
sour flavor. Choucroute garni is sauerkraut garnished with used primarily as a thickener for sauces and occasionally
various meats such as cured meats and sausages. as an ingredient in batters. Viscous when hot, gelatinous
when cold.
Cioppino A fish stew usually made with white wine
and tomatoes, believed to have originated in Genoa and Coulis A thick purée, usually of vegetables or fruit.
popularized by Italian immigrants in San Francisco.
Creaming Blending fats and sugar together to
Clarified butter Butter from which the milk solids and incorporate air.
water have been removed, leaving pure butterfat. Has a
higher smoking point than whole butter but less butter Cream of tartar A salt of tartaric acid used extensively
flavor. Also known as ghee. in baking; found in wine barrels after fermentation. Used
to give stability and volume in whipping egg whites. Often
Coarse chop To cut into pieces of roughly the same serves as the acid component in baking powder.
size; used for items such as mirepoix, where appearance
is not important. Crème fraîche Heavy cream cultured to give it a thick
consistency and a slightly tangy flavor; used in hot
Cold smoking A procedure used to give smoked flavor preparations, as it is less likely to curdle when heated than
to products without cooking them. sour cream or yogurt.
Collagen A fibrous protein found in the connective tissue Creole This sophisticated type of cooking is a
of animals, which is used to make sausage casings as well combination of French, Spanish, and African cuisines;
as glue and gelatin. Breaks down into gelatin when cooked signature ingredients include butter, cream, tomatoes, filé
in a moist environment for an extended period. powder, green peppers, onions, and celery. Gumbo is a
traditional Creole dish.
Complete protein A food source that provides all of the
Crustacean A class of hard-shelled arthropods with
essential amino acids in the correct ratio so they can be
elongated bodies, primarily aquatic, which includes
used in the body for protein synthesis. May require more
edible species such as lobster, crab, shrimp, and
than one ingredient (such as beans and rice together).
crayfish.
Compote A dish of fruit (fresh or dried) cooked in syrup

Cure To preserve a food by salting. Also, the ingredients
flavored with spices or liqueur.
used to cure an item.
Compound butter Whole butter combined with herbs

Curry A mixture of spices used primarily in Indian
or other seasonings and usually used to sauce grilled or
cuisine; may include turmeric, coriander, cumin,
broiled items, vegetables, or pastas, or as a spread for
cayenne or other chiles, cardamom, cinnamon, clove,
sandwiches and canapés.
fennel, fenugreek, ginger, and garlic. Also, a dish
seasoned with curry.
Condiment An aromatic mixture, such as pickles,
chutney, and some sauces and relishes, that accompanies
food; usually kept on the table throughout service.
D
Confit Preserved meat (usually goose, duck, or pork) Debeard To remove the shaggy, inedible fibers from a
cooked and preserved in its own fat. mussel. These fibers anchor the mussel to its mooring.
Corned beef Beef brisket preserved with salt and Deep-fry To cook food by immersion in hot fat; deep-
spices. The term corned refers to the corn kernel–like fried foods are often coated with bread crumbs or batter
appearance of chunks of salt spread over the brisket before cooking.
during the corning process.
Deep poach To cook food gently in enough simmering
Cornichon A small, sour pickled cucumber. liquid to completely submerge the food.
384 GLOSSARY
Deglaze/Déglacer To use a liquid, such as wine, water, En croûte Encased in a bread or pastry crust.
or stock, to dissolve food particles and/or caramelized
drippings left in a pan after roasting or sautéing. Étouffée Literally, French for “smothered.” Refers to
food cooked by a method similar to braising, except that
Degrease/Dégraisser To skim the fat off the surface of items are cooked with little or no added liquid in a pan
a liquid, such as a stock or sauce, or to pour off excess fat with a tight-fitting lid (also étuver, à l’étuvée). Also, a Cajun
from a sauté pan before deglazing. dish made with a dark roux, crayfish, vegetables, and
seasonings, served over a bed of white rice.
Dice To cut ingredients into small cubes (1⁄8 in/3 mm for
small or fine; ¼ in/6 mm for medium; ¾ in/2 cm for large
are standard measures for these cuts). F
Direct heat A method of heat transfer in which heat Fabrication The butchering, cutting, and trimming of
waves radiate from a source (such as an open burner meat, poultry, fish, and game (large pieces or whole) into
or grill) and travel directly to the item being heated with smaller cuts to prepare them to be cooked.
no conductor between heat source and food. Examples
are grilling, broiling, and toasting. Also known as radiant Fat One of the basic nutrients used by the body to
heat. provide energy. Fats also provide flavor in food and give a
feeling of fullness.
Drawn A whole fish that has been scaled and gutted but
still has its head, fins, and tail. Fatback Pork fat from the back of the pig, used primarily
for barding.
Dressed Prepared for cooking or service; a dressed
fish is gutted and scaled, and its head, tail, and fins Fermentation The breakdown of carbohydrates into
are removed (same as pan-dressed). Dressed poultry carbon dioxide gas and alcohol, usually through the action
is plucked, drawn, singed, trimmed, and trussed. Also, of yeast on sugar.
coated with dressing, as in a salad.
Fillet/Filet A boneless cut of meat, fish, or poultry.
Dry cure A combination of salts and spices usually used
before smoking to process meats and forcemeats. Fine-mesh strainer A conical sieve made from fine-
metal mesh screen, used for straining and puréeing foods.
Dumpling Any of a number of small soft dough or batter
items that are steamed, poached, or simmered (possibly Finger foods Items intended to be consumed in two or
on top of a stew); may be filled or plain. three bites that are easily and cleanly eaten out of hand.
Durum A very hard wheat typically milled into semolina, Five-spice powder A mixture of equal parts ground
primarily used in making pasta. cinnamon, clove, fennel seed, star anise, and Szechwan
peppercorns.
Flatfish A type of fish characterized by its flat body and

E
having both eyes on one side of its head (such as sole,
Egg wash A mixture of beaten eggs (whole eggs, yolks, plaice, flounder, and halibut).
or whites) and a liquid, usually milk or water, used to coat
baked goods before or during baking to give them a sheen Flattop A thick plate of cast iron or steel set over the
or to enhance browning. heat source on a range; diffuses heat, creating a more
even heat than an open burner.
Emulsion A mixture of two or more liquids, one of
which is a fat or oil and the other of which is water based, Food mill A type of strainer with a crank-operated,
so that tiny globules of one are suspended in the other. curved blade; used to purée soft foods.
This may involve the use of stabilizers, such as egg or
mustard. Emulsions may be temporary, permanent, or Food on a stick Food that is cooked or served or both
semipermanent. on a skewer or stick, typically as a means of portability.
GLOSSARY 385
Food processor A machine with interchangeable Grinder A machine used to grind meat; ranges from
blades and disks and a removable bowl and lid separate small hand-operated models to large-capacity motor-
from the motor housing. It can be used for a variety driven models. Meat or other foods are fed through a
of tasks, including chopping, grinding, puréeing, hopper into the grinder, where the worm or auger pushes
emulsifying, kneading, slicing, shredding, and cutting them into a blade. The blade cuts and forces the item
julienne. through different-size grinder plates. Care should be taken
to keep the machine as clean as possible to lessen the
Forcemeat A mixture of chopped or ground meat or chances of cross contamination.
seafood and other ingredients used for pâté, sausages,
and other preparations. Gumbo A Creole soup-stew thickened with filé or okra.
Fritter Sweet or savory food coated or mixed into batter

and deep-fried. Also called beignet.
H
Fumet A type of stock in which the main flavoring Haricot French for “bean.” Haricots verts are thin green
ingredient is smothered with wine and aromatics; fish beans.
fumet is the most common type.
Hock The lowest part of an animal’s leg; could be
considered the ankle. The most familiar example is ham
hock.
G
Garnish An edible decoration or accompaniment to a Hominy Corn that has been milled or treated with a lye
dish. solution to remove the bran and germ. Ground hominy is
known as grits.
Gelatin A protein-based substance found in animal
bones and connective tissue. When dissolved in hot Hors d’oeuvre Literally, French for “outside the work.”
liquid and then cooled, it can be used as a thickener or Typically a small, one- or two-bite-size item that precedes
stabilizer. the meal.
Glaze To give an item a shiny surface by brushing it with Hotel pan A rectangular metal pan, in a number of
sauce, aspic, icing, or another appareil. For meat, to coat standard sizes, with a lip that allows it to rest on a storage
with sauce and then brown in an oven or salamander. shelf or in a steam table.
Gluten A protein present in wheat flour that develops Hot smoking A technique used when a fully cooked
through hydration and mixing to form elastic strands that smoked item is desired. Both cured and uncured items
build structure and aid in leavening. can be hot smoked. Smoking temperature and time will
depend on the product.
Gravlax Raw salmon cured with salt, sugar, and fresh
dill. A regional dish of Scandinavian origin. Hydrate To combine ingredients with water.
Griddle A heavy metal cooking surface, which may be Hygiene Conditions and practices followed to maintain
fitted with handles, built into a stove, or heated by its own health, including sanitation and personal cleanliness.
gas or electric element. Cooking is done directly on the
griddle.
I
Grill A technique in which foods are cooked by a radiant
heat source placed below the food. Also, the piece of Indirect heat A method of heat transfer in which the heat
equipment on which grilling is done. Grills may be fueled is transferred to the product by the heated air instead of
by gas, electricity, charcoal, or wood. the heat source.
Grill pan An iron skillet with ridges that is used on the Induction burner A type of heating unit that relies on
stovetop to simulate grilling. magnetic attraction between the cooktop and metals
386 GLOSSARY
in the pot to generate the heat that cooks the foods in cordials, liqueurs often have a high alcohol content, a
the pan. Reaction time is significantly faster than with viscous body, and a slightly sticky feel.
traditional burners.
Littleneck Small hard-shell clams, often eaten raw on
Infusion Steeping an aromatic or other item in liquid the half-shell; smaller than a cherrystone clam (less than
to extract its flavor. Also, the liquid resulting from this 2 in/5 cm in diameter).
process.
Instant-read thermometer A thermometer used to M

measure the internal temperature of foods. The stem is
inserted in the food, producing an instant temperature Maillard reaction A complex browning reaction that
readout. results in the distinctive flavor and color of foods that do
not contain much sugar, including roasted meats. The
reaction, which involves carbohydrates and amino acids,
is named after the French scientist who first discovered
J it. There are low-temperature and high-temperature
Julienne Vegetables, potatoes, or other items cut into Maillard reactions; high temperature is considered to be
thin strips; 1⁄8 by 1⁄8 in by 1 to 2 in/3 by 3 mm by 3 to 5 cm 310°F/154°C and above.
is the standard measure for this cut. Fine julienne is 1⁄16 by
1
⁄16 in by 1 to 2 in/1.5 by 1.5 mm by 3 to 5 cm. Mandoline A slicing device of stainless steel with
carbon-steel blades. The blades may be adjusted to cut
Jus French for “juice.” Jus de viande is “meat juice.” items into various cuts and thicknesses.
Meat served au jus is served with its own juice.
Marbling The intramuscular fat found in meat that makes
it tender and juicy when cooked.
K
Marinade An appareil used before cooking to flavor and
Kasha Buckwheat groats that have been hulled, moisten foods; may be liquid or dry. Liquid marinades
crushed, and roasted; usually prepared by boiling. are usually based on an acidic ingredient, such as wine
or vinegar; dry marinades are usually salt based or spice
Knead To work or mix a dough by hand to soften it based.
to working consistency, or to stretch yeasted doughs
to expand their gluten. Mark on a grill To turn a food (without flipping it over)
90 degrees after it has been on the grill for several
Kosher Prepared in accordance with Jewish dietary seconds, to create the cross-hatching associated with
laws. grilled foods.
Kosher salt Pure, refined rock salt often preferred Mayonnaise A cold emulsion sauce made of oil, egg
for pickling because it does not contain magnesium yolks, vinegar, mustard, and seasonings.
carbonate and thus it does not cloud brine solutions.
Also used to kosher items. Also known as coarse salt or Medallion A small, round, disk-shaped cut of meat.
pickling salt.
Meringue Egg whites beaten with sugar until they stiffen.
Types include regular or common/French, Italian, and
Swiss.
L
Lard Rendered pork fat used for pastry and frying. Also, Microgreens Seedlings of various herbs, greens,
the process of inserting strips of fat into meat before and vegetables that are typically used in salads or as a
roasting or braising to add flavor and succulence. garnish.
Liqueur A spirit flavored with fruit, spices, nuts, herbs, Millet A small, round grain containing no gluten. May be
and/or seeds and usually sweetened. Also known as boiled or ground into flour.
GLOSSARY 387
Milling The process by which grain is separated into germ/ Organ meat Meat from an organ rather than from the
husk, bran, and endosperm and ground into flour or meal. muscle tissue of an animal.
Mince To chop into very small pieces.

P
Minestrone A hearty vegetable soup; typically includes
dried beans and pasta. Pan-broiling A cooking method similar to dry sautéing
that simulates broiling by cooking an item in a hot pan with
Mirepoix A combination of chopped aromatic vegetables— little or no fat.
usually two parts onion, one part carrot, and one part
celery—used to flavor stocks, soups, braises, and stews. Pan fry To cook in fat in a skillet; generally involves more
fat than sautéing or stir-frying but less than deep-frying.
Mise en place Literally, French for “put in place.” The
preparation and assembly of ingredients, pans, utensils, Parchment Heat-resistant paper used to line baking
and plates or serving pieces needed for a particular dish or pans, cook items en papillote, construct pastry cones, and
service period. cover items during shallow poaching.
Mole A spiced Mexican sauce made from chiles, Parcook To partially cook an item before storing
vegetables, and sometimes chocolate. or finishing by another method; may be the same as
blanching.
Mollusk Any of a number of invertebrate animals with
soft, unsegmented bodies usually enclosed in a hard shell. Pasta Literally, Italian for “dough” or “paste.” Noodles
Mollusks include gastropods (univalves), bivalves, and are made from a dough of flour (often semolina) and water
cephalopods; examples include clams, oysters, snails, or eggs that is kneaded, rolled, and cut or extruded, and
octopus, and squid. then cooked by boiling.
Pâte à choux Cream-puff paste, made by boiling a

mixture of water, butter, and flour, then beating in whole
N
eggs. Also known as choux paste.
Napper/Nappé To coat with sauce. Also, a word to
describe a sauce that is thick enough to coat. Phyllo/filo dough Pastry made with very thin sheets of a
flour-and-water dough layered with butter and/or bread or
New potato A young potato harvested early in the cake crumbs; similar to strudel.
growing season before the aboveground stems and leaves
wither away. A new potato is characterized by its sweet Pickling spice A mixture of herbs and spices used to
flavor and low starch content. New potatoes should be season pickles; often includes dill seeds, coriander seeds,
consumed within days of harvest because the sugar content cinnamon sticks, peppercorns, and bay leaves.
of the potatoes will convert into starch during storage.
Pilaf A technique for cooking grains in which the grain
Nixtamalization Process whereby maize (corn) is soaked is sautéed briefly in butter, then simmered in stock or
and cooked in an alkaline solution, and then hulled. water with various seasonings. Also known as pilau, pilaw,
pullao, and pilav.
Nonbony fish Fish whose skeletons are made of
cartilage rather than hard bone (such as shark and skate). Poach A method in which items are cooked gently in
Also called cartilaginous fish. liquid at 150° to 180°F/71° to 80°C.
Polenta Cornmeal mush cooked in simmering liquid until

the grains soften and the liquid is absorbed. Can be eaten
O
hot or cold, firm or soft.
Offal Variety meats including head meat, tail, and feet as
well as organs such as brain, heart, kidneys, lights (lungs), Prawn A crustacean that closely resembles shrimp;
sweetbreads, tripe, and tongue. often used as a general term for large shrimp.
388 GLOSSARY
Prosciutto A dry-cured ham. True prosciutto comes from usually braised or roasted. Also, in baking, to shape pieces
Parma, Italy, although variations can be found throughout of yeast dough into balls; this process stretches and relaxes
the world. the gluten and ensures even rising and a smooth crust.
Protein One of the basic nutrients needed by the body Roundfish A classification of fish based on skeletal type,
to maintain life, supply energy, build and repair tissues, characterized by a rounded body and eyes on opposite
form enzymes and hormones, and perform other essential sides of the head. Roundfish are usually cut by the up and
functions. Protein can be obtained from animal and over method.
vegetable sources.
Roux An appareil containing equal parts flour and fat
Purée To process food by mashing, straining, or chopping (usually butter), used to thicken liquids. Roux is cooked to
very finely in order to make it into a smooth paste. Also, a varying degrees (white, blond, brown, or dark) depending
product made using this technique. on its intended use. The darker the roux, the less
thickening power it has but the fuller the taste.
R Rub A combination of spices and herbs applied to foods

as a marinade or flavorful crust. Dry rubs are generally
Ramekin A small, ovenproof dish, usually ceramic based upon spices; wet rubs (sometimes known as
(in French, ramequin). mops) may include moist ingredients such as fresh herbs,
vegetables, and fruit juice or broth, if necessary, to make
Ratios A general formula of ingredients that can be varied. a pasty consistency. Rubs are absorbed into the meat to
create a greater depth of flavor.
Reduce To decrease the volume of a liquid by simmering
or boiling; used to provide a thicker consistency and/or
concentrated flavors and color.
S
Reduction The product that results when a liquid is reduced. Sachet d’épices Literally, French for “bag of spices.”
Aromatic ingredients encased in cheesecloth that are
Refresh To plunge an item into or run it under cold water used to flavor stocks and other liquids. A standard sachet
after blanching to prevent further cooking. Also referred to contains parsley stems, cracked peppercorns, dried
as shocking. thyme, bay leaf, and sometimes garlic.
Rempah A Malaysian blend of spices and vegetables Salt cod Cod that has been salted and dried to preserve
used primarily to season braised dishes. it. Also referred to as baccalà or bacalao.
Render To melt fat and clarify the drippings for use in Sanitation The practice of preparation and distribution of
sautéing or pan frying. food in a clean environment by healthy food workers.
Rest To allow food to sit undisturbed after roasting and Sashimi Sliced raw fish, served with such condiments
before carving; this allows the juices to seep back into the as a julienne of daikon radish, pickled ginger, wasabi, and
meat fibers. soy sauce.
Roast A dry-heat cooking method in which items are Sauce A liquid accompaniment to food, used to enhance
cooked in an oven or on a spit over a fire. the flavor of the food.
Roe Fish or shellfish eggs. Sauté A cooking method in which naturally tender items
are cooked quickly in a small amount of fat in a pan on the
Rondeau A shallow, wide, straight-sided pot with two stovetop.
loop handles; often used for braising.
Sauteuse A shallow skillet with sloping sides and a
Round A cut of beef from the hindquarter that includes single long handle; used for sautéing. Often referred to as
the top and bottom round, eye, and top sirloin. It is lean and a sauté pan.
GLOSSARY 389
Savory Not sweet. Also, the name of a course served after separating (for example, egg yolk, cream, or mustard).
dessert and before port in traditional British meals. Also, a Also, an ingredient, such as gelatin, that is used in various
family of herbs (including summer and winter varieties). desserts to prevent them from separating (for example, in
Bavarian creams).
Score To cut the surface of an item at regular intervals to
allow it to cook or cure evenly. Standard breading procedure The procedure in
which items are dredged in flour, dipped in beaten egg,
Sear To brown the surface of food in fat over high heat to then coated with crumbs before being pan fried or
add color and flavor. Searing is also applied deep-fried.
as a part of other methods such as braising and stewing.
Steam To cook items in a vapor bath created by boiling
Sea salt Salt produced by evaporating seawater. water or other liquids.
Available refined or unrefined, crystallized or ground. Also,
sel gris, French for “gray salt.” Steamer A set of stacked pots with perforations in the
bottom of each pot. They fit over a larger pot filled with
Shallow poach A method in which items are cooked boiling or simmering water. Also, a perforated insert made
gently in a shallow covered pan of simmering liquid. The of metal or bamboo, used in a pot to steam foods.
liquid can then be reduced and used as the basis of a sauce.
Stir-frying A cooking method similar to sautéing, in
Sieve A container made of a perforated material, such as which items are cooked over very high heat using little fat
wire mesh, used to drain, rice, or purée foods. Also known and kept moving constantly. Usually done in a wok.
as a tamis.
Stock A flavorful liquid prepared by simmering bones
Silverskin The tough, connective tissue that surrounds and/or vegetables in water with aromatics until their flavor
certain muscles. is extracted. It is used as a base for soups, sauces, and
other preparations.
Simmer To maintain the temperature of a liquid just
below boiling. Also, a cooking method in which items are Street food Snacks or whole meals prepared and sold
cooked in simmering liquid. from a nonpermanent structure, mainly for immediate
consumption. Trucks, carts, small booths in public
Slurry Starch (flour, cornstarch, or arrowroot) dispersed places, or floating markets are the most common
in cold liquid to prevent it from forming lumps when added venues.
to hot liquid as a thickener.
Sweat To cook an item, usually vegetable(s), in a
Smoking Any of several methods for preserving and covered pan in a small amount of fat until it softens and
flavoring foods by exposing them to smoke. Methods releases moisture but does not brown.
include cold smoking (in which smoked items are not fully
cooked), hot smoking (in which the items are cooked), and
smoke-roasting.
T
Smoking point The temperature at which a fat begins to Table salt Refined, granulated rock salt. May be fortified
smoke when heated. with iodine and treated with magnesium carbonate to
prevent clumping.
Sodium An alkaline metal element necessary in small
quantities for human nutrition; one of the components of Tapas Small hors d’oeuvre that are thought to have
most salts used in cooking. originated in Spain. The varieties of tapas are numerous
and are meant to give just a taste of the dish.
Spice An aromatic vegetable substance from numerous
plant parts, usually dried and used as seasoning. Tart A shallow pie without a top crust; may be sweet or
savory.
Stabilizer An ingredient (usually a protein or plant
product) that is added to an emulsion to prevent it from Tartlet A small, single-serving tart.
390 GLOSSARY
Temper To heat gently and gradually. May refer to diet; ovo-vegetarians include eggs. Vegans eat no foods
the process of incorporating hot liquid into a liaison to derived in any way from animals.
gradually raise its temperature. May also refer to the
proper method for working with chocolate. Vinaigrette A cold sauce of oil and vinegar, usually with
flavorings; it is a temporary emulsion sauce. The standard
Tempura Seafood and/or vegetables coated with a light proportion is three parts oil to one part vinegar.
batter and deep-fried, usually accompanied by a sauce.
Tenderloin A cut of tender, expensive meat from the loin W

or hindquarter, usually beef or pork.
Waffle A crisp, pancake-like batter product, cooked
Tripe The edible stomach lining of a cow or other on a specialized griddle that gives the finished product a
ruminant. Honeycomb tripe, the most popular, comes textured pattern, usually a grid. Also, a special vegetable
from the second stomach and has a honeycomb-like cut that produces a grid or basket-weave pattern. Also
texture. known as gaufrette.
Truss To tie up meat or poultry with string before Whip To beat an item, such as cream or egg whites, to
cooking it in order to give it a compact shape for more incorporate air. Also, a special tool, namely, a whisk for
even cooking and a better appearance. whipping made of looped wire attached to a handle.
Tuber The fleshy root, stem, or rhizome of a plant, able Wok A round-bottomed pan, usually made of rolled steel,
to grow into a new plant. Some, such as potatoes, are used in Asian cuisine for nearly all cooking methods. Its
eaten as vegetables. shape allows for even heat distribution and easy tossing of
ingredients.
U
Y
Univalve A single-shelled, single-muscle mollusk, such
as abalone and sea urchin. Yeast Microscopic fungus whose metabolic processes
are responsible for fermentation; used for leavening bread
and in making cheese, beer, and wine.
V
Yogurt Milk cultured with bacteria to give it a slightly
Variety meat Meat from a part of an animal other than thick consistency and sour flavor.
the muscle; for example, organs.
Vegetarian An individual who has adopted a specific

Z
diet that eliminates meat and fish and products derived
from meat and fish but not all animal products. Lacto- Zest The thin, brightly colored outer part of citrus rind. It
ovo-vegetarians include dairy products and eggs in their contains volatile oils, making it ideal for use as a flavoring.
GLOSSARY 391
B I B L I O G R A P H Y
Ainsworth, Mark, and The Culinary Institute of America. Fish and McGee, Harold. On Food and Cooking: The Science
Seafood. Clifton Park, NY: Delmar Cengage Learning, 2009. and Lore of the Kitchen. New York, NY: Scribner,
2004.
Bergerson, Sephi. Street Foods of India. London, England:
I.B. Tauris & Co., 2010. Millon, Marc and Kim. Flavors of Korea: With Stories and
Recipes from a Grandmother’s Kitchen. London, England:
Bhumichitr, Vatcharin. Vatch’s Thai Street Food. London,
Andre Deutsch, 1991.
England: Kyle Books, 2002.
Piras, Claudia. Culinaria: Italy. Potsdam, Germany: Tandem
Biçer, Ali. Orientalisches Finger Food, 101 Rezepte aus
Verlag, 2008.
Tausendundeiner Nacht. Lenzburg, Switzerland: Fona
Verlag AG, 2009. Schneller, Thomas, and The Culinary Institute of America.
Meat. Clifton Park, NY: Delmar Cengage Learning,
Cost, Bruce. Asian Ingredients: A Guide to the Foodstuffs
2009.
of China, Japan, Korea, Thailand, and Vietnam. New York,
NY: Harper Perennial, 2000. Shaw, Steven A. Asian Dining Rules: Essential Strategies
for Eating Out at Japanese, Chinese, Southeast Asian,
Costner, Susan. Great Sandwiches. New York, NY: Crown,
Korean, and Indian Restaurants. New York, NY: Harper
1990.
Collins, 2008.
Danhi, Robert. Southeast Asian Flavors: Adventures in
The Culinary Institute of America. Baking and Pastry:
Cooking the Foods of Thailand, Vietnam, Malaysia, and
Mastering the Art and Craft, 2nd edition. Hoboken, NJ:
Singapore. El Segundo, CA: Mortar and Press, 2008.
John Wiley & Sons, 2009.
Durack, Ted. Noodle. San Francisco, CA: Soma Books,
. The Professional Chef, 9th edition. Hoboken, NJ:
1999.
John Wiley & Sons, 2011.
Ferguson, Claire. Street Food. London, England: Time Life
The Culinary Institute of America with text by Martha Rose
Books, 1999.
Shulman. Spain and the World Table. New York, NY: DK
Gisslen, Wayne. Professional Baking, 6th edition. Hoboken, Publishing, 2008.
NJ: John Wiley & Sons, 2012.
This, Hervé. The Science of the Oven. New York, NY:
Halici, Nevin. Turkish Cook Book. London, England: Dorling Columbia University Press, 2007, translation 2009.
Kindersley, 1989.
Thompson, David. Thai Street Food: Authentic Recipes,
Helou, Anissa. Mediterranean Street Food: Stories, Soups, Vibrant Traditions. New York, NY: Ten Speed Press,
Snacks, Sandwiches, Barbecues, Sweets and More from 2009.
Europe, North Africa and the Middle East. New York, NY:
Toussaint-Samat, Maguelonne. A History of Food, 2nd edition.
Harper Collins, 2002.
Chichester, UK: John Wiley & Sons, 2009.
Hutton, Wendy. Singapore Food. Singapore: Marshall
Tung Lok Restaurants. New Chinese Cuisine. Singapore:
Cavendish Publishing, 2007.
Tung Lok Restaurants, 2002.
Kamp, David. The United States of Arugula. New York, NY:
Wells, Troth. The World of Street Food: Easy Quick Meals
Broadway Books, 2006.
to Cook at Home. Oxford, UK: New Internationalist
Kazuko, Emi. Japanese Cooking: The Traditions, Techniques, Publications, 2006.
Ingredients and Recipes. New York, NY: Hermes House
Wong, Julie. Nonya Flavours: A Complete Guide to
Anness Publishing, 2002.
Penang Straits Chinese Cuisine. Selangor, Malaysia: Star
Kime, Tom. Street Food: Exploring the World’s Most Publications, 2003.
Authentic Tastes. New York, NY: DK Publishing, 2007.
Zibart, Eve. The Ethnic Food Lover’s Companion:
Kowalski, John, and The Culinary Institute of America. The Art of Understanding the Cuisines of the World. Birmingham, AL:
Charcuterie. Hoboken, NJ: John Wiley & Sons, 2011. Menasha Ridge Press, 2001.
392 BIBLIOGRAPHY
I N D E X
Note: Numbers in italic indicate recipe illustrations.
A Barreado, 5 Brazil, 34–35

Basil-Lime Syrup, Melons in, 366 barreado, 5
Açai (berries), 368 regional cuisines, 34–35
Batter, Beer, 176
Smoothie, Banana and, 368 Brazilian rum, 367
BBQ Hominy Stew, 288, 289
Agua fresca, 370 Bread(s), 8–9, 265–266. See also related
Bean starch sheets, 269
Lime, with Chia Seeds, 370, 371 entries, e.g.: Flatbread
Aioli, 182 Salad of, 268, 269
Caribbean Roti, with Guyanese Filling, 102
Alcoholic beverages, 9 Beef
Chapati, 115
Almond(s) Cheeks, Tripe and, with Spanish Chorizo,
58, 59 Flaky (Roti Prata), 110
-Honey-Tomato Chutney, 250 Garlic, Grilled, 248
cooking methods for, 48
Picada, 183 Peanut Butter-Stuffed Steamed Flower
Cured with Lime and Onions, 66, 67 Rolls, 318, 319
Ricotta, Frozen, 363
Alsace and Lorraine culinary culture, 27 Marinade, 64 Pita, 111
Alsatian Bäckeoffe, 5 Mixed Vegetables and, with Rice Roti, 102
(Bibimbap), 64, 65 with spit-roasted foods, 51
Alum, 278
Patties, Jamaican, 94 Tapioca Cheese, 314
Amazonian cuisines, 35
Rendang, 72, 73–74 Tomato and Lamb, 230, 231
The Americas. See also specific regions
Reuben Sandwich, 96, 97 Brie, Portobello Sandwich with Madeira-
Central and South America, 33–37
Skewers, with Green Chili Sauce, 85 Glazed Onions and, 229
common tools of, 31
Beer Batter, 176 Browning, 47
United States, 30–33
Beignets, 358, 359 Bruschetta
Antojitos, 35
Belacan, 183 with Cauliflower and Prosciutto,
Apple(s) 300, 301
-Avocado Smoothie, 368 Berlin, 24
with Eggplant Relish and Ricotta Salata
-Carrot Smoothie with Ginger, 374 Beverages, 9, 331–332 Cheese, 303
Compote, 361 Açai and Banana Smoothie, 368 with Mustard Greens and Parmesan
Arab culture, 18 Avocado-Apple Smoothie, 368 Cheese, 304
Arab Levant, 20. See also Middle East Caipirinha, 367 with Roasted Tomatoes, Green Onions,
and Pecorino Cheese, 302
Aromatic Fish Escabeche, 172, 173 Carrot-Apple Smoothie with Ginger, 374
Bubble tea, 381
Asia, 10. See also East and South; Frozen Mint Limeade, 364, 365
Southeast Asia; individual countries Southeast Asian Iced, 380, 381
Hot Chocolate with Masa, 375
Atmosphere of street food, 7 Buckwheat, 352
Hot or Iced Mint Tea, 374
Atta flour, 115 Crêpes, 352
Hot Tea Punch, 378, 379 Bulgur, 254, 327
Austin, Texas, 31
Lime Agua Fresca with Chia Seeds, 370, 371
Avocado
Mango Lassi, 365
-Apple Smoothie, 368
Purple Corn Drink, 372, 373 C
Salsa, Raw Tomatillo and, 118
Salted Yogurt Drink, 376, 377 Cabbage, Savoy, Creamed, for Seafood Hot
Southeast Asian Iced Bubble Tea, 380, 381 Dog, 180
B Bibimbap (Mixed Vegetables and Beef with Caçik, 112
Rice), 64, 65 Caiprinha, 367
Babas, 353
Black Bean Soup, 267 Cajun cuisine, 31
Rum, 353
Black Ink Sauce, Squid in, 168 Cantonese cuisine, 13
Bäckeoffe, 5
Black Rice Pudding with Coconut Milk and Caramelized Pancake, Shredded, 336, 337
Bacon, Mac and Cheese with, 285 Dried Mango, 342, 343 Cardamom
Bahia cuisine, 34–35
Black rice vinegar, 200 -Flavored Cream of Rice with Saffron, 333
Baked Cherry Pancake, 348, 349 Syrup, Bananas in, 366
Boiling, 52–53
Baked Phyllo Pocket with Spinach and Feta, 244 Caribbean, 31, 34
Bõrek, Turkish Water, 284
Baker’s ammonia, 278–279 Roti Bread with Guyanese Filling, 102
Bouillabaisse, 130, 131
Baklava, 347 tostonera, 31
Fish Stock for, 174
Bamboo mats, 12 Vegetable Kebob, 213
Bamboo steamers, 12 Bowl foods, 7–8
Braised Lamb Ravioli in Yogurt Sauce, 282, Carrot-Apple Smoothie with Ginger, 374
Banana(s) Cashew-Cilantro Chutney, 116
283–284
in Cardamom Syrup, 366 Catalonia ratatouille, 195
Braised Pork Belly with Dried Mustard Greens
Fried, in Manioc Crust, 357 and Lily Buds in Fermented Tofu Sauce, Cauliflower
Roti Prata with Honey and, 350–351 92, 93 Bruschetta with Prosciutto and, 300, 301
Smoothie, Açai and, 368 Braised Pork Knuckle Bun, 91 Tomato-Braised, 194
Barbecue, 50–51 Braised Swordfish Kebob in Sweet and Savory Causa, 34
BBQ Hominy Stew, 288, 289 Sauce, 150, 151 Central and South America, 33–37. See also
Churrasco, 34 Braising, 51 specific countries or regions
cooking method, 51 Brandade of Salt Cod, 161 Brazil, 34–35
Barley, 254 Bratwurst, Currywurst, 54 Caribbean, 34
INDEX 393
Central and South America (continued) Chowder, 5 for vegetables, 187–189
common tools of, 31 Coconut Seafood, 133 Vietnam, 16
Mexico, 35, 37 Churrasco, 34 Corn
Peru, 34 Churros, 356 on the Cob, Grilled, 212
Ceviche, 34, 49 Chutney(s), 116 nixtamalization, 35
Chilean Tuna, 145 Cilantro-Cashew, 116 Pancakes, 322
Colombian, with Coconut Milk, 148 Honey-Tomato-Almond, 250 Pancakes, Savory Pork Sauce with
Green Mexican, 146, 147 Mint, 326 Noodles or, 270, 271
Champurrado, 375 Cilantro purple, 373
Chapati Bread, 115 -Cashew Chutney, 116 Purple Corn Drink, 372, 373
Charmoula, 211 and Chickpea Fritters, 315 Tortillas, 279
Cheese Cioppino, 132 Corn Dog, 103
Goat, and Tuna Empanadas, 156, 157 Citrus Rice, Creamy, 341 Coulis, Poblano, 250
Grilled East Mediterranean, with Tomatoes, Clams, Cioppino, 132 Couscous, 19
242, 243 Coconut Couscousière, 19
Mac and, with Bacon, 285 Crab
Jam, 312
Manchego, Vegetable Sandwich with, Chili, 140, 141
222, 223 Jam, Grilled Toast with Coddled Eggs
and, 312 Coconut Seafood Chowder, 133
Parmesan, Bruschetta with Mustard
Greens and, 304 Meringue, Mint-Lime Ice Cream Crabmeat, Vietnamese Crispy Spring Rolls, 105
Sandwiches with, 354, 355 Cream, Mexican, 119
Pecorino, Bruschetta with Roasted
Tomatoes, Green Onions, and, 302 Seafood Chowder, 133 Creamed Savoy Cabbage for Seafood Hot
Ricotta Salata, Bruschetta with Eggplant Coconut Milk Dog, 180
Relish and, 303 Black Rice Pudding with Dried Mango and, Cream of Rice with Saffron, Cardamom-
Tapioca Bread, 314 342, 343 Flavored, 333
Cherry Pancake, Baked, 348, 349 Colombian Ceviche with, 148 Creamy Citrus Rice, 341
Chia seeds, 370 Mild, Fish in, 144 Creole cuisine, 31
Lime Agua Fresca with, 370, 371 Spicy, Vegetables in, 205 Crêpes, 28, 306
Chicago, Illinois, 31 Coddled Eggs, Grilled Toast with Coconut Jam Buckwheat, 352
and, 312 Chinese Mung Bean and Rice, 306, 307
Chicken
Cold foods, 6 Crispy Chocolate Waffles with Mint Syrup and
Curry, 75
Cold holding, 7 Whipped Cream, 334, 335
Flautas, 99
Colombian Ceviche with Coconut Milk, 148 Crispy Fried Shallots, 181
fried, 49
Hainanese, Rice, 60, 61 Comfort foods, 49, 51 Croquettes, Serrano Ham and Manchego, 104
holding, 60 Communal cooking and eating, 5, 6 Crullers
Köfte Kebob, 79 Compote, Apple, 361 Fried, Curdled Soy Milk with, 276–277
Satay, Malaysian, 80 Condiments Fried Chinese, 278–279
Skewers, Jerk, 81 Caribbean cuisine, 34 Crustaceans, 122–124
Thighs, with Green Olives, 76, 77 Chinese cuisine, 13 Cryogenically frozen ice cream, 331
Tikka, 89 French cuisine, 27 Cucina povera, 28
Wings, Orange-Glazed, 108, 109 Greek or Turkish cuisine, 19 Cucumber(s)
Yakitori, 82, 83 Italian cuisine, 28 Raita, 326
Chickpea(s) Japanese cuisine, 14 Salad, Fried Fish Cakes with, 136, 137
Flatbread, 323 Korean cuisine, 15 Salad, Spicy Thai, 175
Fritters, Cilantro and, 315 Mexican cuisine, 37 Spicy, 325
Hummus, 322 Middle Eastern cuisine, 21 Tzatziki, or Caçik, 112
soaking and grinding, 317 Midwestern U.S. cuisine, 32 Culinary tools
Soup, Spicy, 272, 273 North African cuisine, 21 The Americas, 31
Stew, with Kimchi in Pita Bread, 311 northeastern European cuisine, 30 Central and South America, 31
Chilaquiles, 286 Northeastern U.S. cuisine, 32 East and South Asia, 12
with Mushrooms, 286, 287 Northwestern U.S. cuisine, 33 eastern Mediterranean and North
Chilean Tuna Ceviche, 145 Southern U.S. cuisine, 32 Africa, 19
Chili Southwestern U.S. cuisine, 33 Europe, 25
Crab, 140, 141 Spanish cuisine, 25 North Africa, 18–19
Dipping Sauce, 107 Thai or Vietnamese cuisine, 18 the United States, 31
Sauce, Green, 85 Cooked Tomatillo Salsa, 325 Cultural Revolution (China), 6
Sauce, Green, Beef Skewers with, 85 Cooking methods Curdled Soy Milk with Fried Crullers, 276–277
Chili bean paste, 200 the Americas, 31 Curry, 24
China, 12–13 East and South Asia, 12 Chicken, 75
grains in, 12–13 eastern Mediterranean and North Africa, Eggs in, 208, 209
Revolutionary Cuisine, 6 19, 22 Goat, with Green Papaya Slaw, 100, 101
Chinese Chive Pockets, 313 Europe, 25 Udon Noodles, 294, 295
Chinese Crispy Spring Rolls, 106 for fish and seafood, 123–129 Curry powder, 22
Chinese Crullers, Fried, 278–279 for grains, 257–260 Currywurst, 54
Chinese Mung Bean and Rice Crêpes, 306, 307 Italy, 28
Chips, Fish and, 143 for legumes, 261–263
Chive(s) for meat and poultry, 47–53 D
Chinese, 313 Middle East, 21 Dairy foods. See also specific foods, e.g.:
Pockets, Chinese, 313 native American, 31 Cheese
Chorizo for noodles, 264–265 Dalpuri roti, 102
Spanish, Beef Cheeks and Tripe with, 58, 59 Thailand, 18 Dark rice vinegar, 200
Spanish, Steamed Mussels with, 135 Turkey, 20 Deep-Fried Potato Balls, 239
394 INDEX
Deep-frying, 49 F Plantain, 236, 237–238
Deglazing, 50 Quark, 360
Falafel, 22, 316, 317 Ricotta, 357
Dip, Tzatziki, or Caçik, 112
Fat(s) Salt Cod Fish, 160
Dipping Sauce
for frying, 49 Frozen Almond Ricotta, 363
Chili, 107
ghee, 89 Frozen Mint Limeade, 364, 365
Soy, 107
poaching in, 52 Fruit(s), 186–187, 330. See also specific types
Vietnamese, 178
Fermented Tofu of fruits
Disposable serving ware, 8
red, 93 Salad, Sweet and Spicy, 340
Dog
Sauce, Braised Pork Belly with Dried Fries
Corn, 103 Mustard Greens and Lily Buds in, 92, 93 French, 177
Italian Sausage, 90 Feta, Baked Phyllo Pocket with Spinach and, Manioc, 234
Seafood, Creamed Savoy Cabbage 244
for, 180 Frying, 49–50
Finfish, 124–128
Seafood Sausage, 154, 155 Funnel Cake Sandwich with Ice Cream and
Finger foods, 9 Maple Syrup, 344, 345
Döner kebab, 22 Fish
Dressing, Russian, 117 Bouillabaisse, 130, 131
Dried herbs, 37 braising, 51 G
Dried mustard greens (mei cai), 94 Brandade of Salt Cod, 161
Drop lids, 12 Cakes, Fried, with Cucumber Salad, Garam masala, 89, 208
Duck 136, 137 Garlic and Saffron Mayonnaise, 175
breast, searing, 50 and Chips, 143 Garlic Bread, Grilled, 248
Stew, Duck Leg, 70 Cioppino, 132 German Bratwurts, Currywurst, 54
Stew, Potato Gnocchi with, 68, 69 classifying, 123 Germany, 24
Dumplings, Cilantro and Pork, Pan-Steamed, Colombian Ceviche with Coconut Milk, 148 Ghee, 89
308, 309–310 cooking methods, 123–126 Ginger, Carrot-Apple Smoothie with, 374
Escabeche, Aromatic, 172, 173 Glass Noodles, Stir-Fried, 297
Green Mexican Ceviche, 146, 147 Goat, Curry, with Green Papaya Slaw, 100, 101
Grilled, Tacos, 158, 159 Goat Cheese Empanadas, Tuna and, 156, 157
E
Grilled, with Tapenade, 138, 139 Gochujang, 64
East and South Asia, 10–18 Grilled Swordfish Skewer with Roasted Grains, 8, 254–260, 266. See also specific
China, 12–13 Potato Salad, 169 grains; specific types
common tools of, 12 marinated vs. raw, 49 characteristics and applications, 254–257
Japan, 14 in Mild Coconut Milk, 144 cooking methods for, 257–260
Korea, 15, 16 Paste, Grilled Spiced, 167 couscous, 19
street food meals in, 4–5 poached or steamed, 52 grain pilafs, 259–260
Thailand, 16, 18 purchase and storage of, 122–123 market forms of, 257–259
vegetarian/vegan cultures in, 186 Salt Cod Fish Fritters, 160 Grain pilafs, 259–260
Vietnam, 16, 18 sautéing, 50 Graters, ceramic, 12
Eastern Mediterranean and North Spicy Fried, 166 Greece, 19, 22
Africa, 18–22 Stock, for Bouillabaisse, 174 Green Chili Sauce, 85
common tools of, 19 Swordfish Kebob, Braised, in Sweet and Beef Skewers with, 85
cultural influences in, 18 Savory Sauce, 150, 151
Green Mexican Ceviche, 146, 147
Greece, 19 Tuna and Goat Cheese Empanadas, 156, 157
Green Onions, Bruschetta with Roasted
Middle East, 20–21 Flaky Bread (Roti Prata), 110 Tomatoes, Pecorino Cheese, and, 302
North Africa, 21 Flatbread Green Papaya Slaw, 118
Turkey, 19–20 Chickpea, 323 Curry Goat with, 100, 101
East Mediterranean Grilled Cheese, with Stir-Fried Shredded, 290–291 Green pea(s), 274
Tomatoes, 242, 243 Flatfish, 123
Split, Stew, 274
Eggs Flattop griddles, 50
Green Peppercorns, Grilled Pineapple with
Coddled, Grilled Toast with Coconut Jam Flautas (taquitos), 99 Orange and, 332
and, 312 Chicken, 99 Griddles, flattop, 50
in Curry, 208, 209 Flavor principles. See International flavor Grills, 8
Spanish Potato Omelet, 240, 241 principles
kebob, 19
Eggplant Flavor profiles, 41
satay, 8, 80
Parmesan, 190 Fleur de sel, 340
Grilled Corn on the Cob, 212
Relish, Bruschetta with Ricotta Salata Florida, 31
Cheese and, 303 Grilled East Mediterranean Cheese with
Flower Rolls, Steamed, Peanut Butter-Stuffed, Tomatoes, 242, 243
Roasted, Purée with Yogurt and Walnuts, 201 318, 319
Food safety practices, 7 Grilled Fish
Spicy Stir-Fried, 200
Food-safety regulations, 5 Tacos, 158, 159
Egypt, 20, 22
Forbidden rice, 343 with Tapenade, 138, 139
Empanadas, Tuna and Goat Cheese,
156, 157 France, 24, 27–28 Grilled Garlic Bread, 248
Escabeche, Aromatic Fish, 172, 173 regional cuisines in, 27 Grilled Lamb Kebobs with Walnut-Herb Sauce,
86, 87
Europe, 22–30. See also individual countries French Fries, 177
Grilled Pork Skewers, 78
common tools of, 25 Fried Bananas in Manioc Crust, 357
Grilled Shrimp Cake on Sugarcane,
communal village cooking places in, 5 Fried chicken, 49 Vietnamese, 152–153
France, 27–28 Fried Chinese Crullers, 278–279 Grilled Spiced Fish Paste, 167
fruits as gifts in, 187 Fried Fish, Spicy, 166 Grilled Sweet Potatoes, 204
globalization and migration patterns, 24 Fried Fish Cakes with Cucumber Salad, 136, 137
Grilled Swordfish Skewer with Roasted Potato
Italy, 28 Fritters Salad, 169
northeastern Europe, 30 Cilantro and Chickpea, 315 Grilled Toast with Coconut Jam and Coddled
Spain, 25, 27 Onion, 235 Eggs, 312
INDEX 395
Grilled Vegetables, Romesco Sauce with, Immersion thermocirculators, 52 Kimchi, 15, 63
196, 197 Indian tandoors, 12 Chickpea Stew with, in Pita Bread, 311
Grilled Zucchini Kebob, 210, 211 Ingredients Stew, Spicy, with Pork, 62, 63
Grilling, 47, 49 Brazilian, 34–35 Knives, Japanese, 12
Guyanese Filling, Caribbean Roti Bread with, 102 Caribbean, 34 Koju jiang (gochujang), 15
Gypsum, 281 Chinese, 13 Korea, 15, 16
Gyros, 98 European, 22 Korean hot pepper paste, 64
French, 27
H Greek, 19
L
impact of, 4
Hainanese Chicken Rice, 60, 61 Italian, 28 Lamb
Haloumi cheese, 243 Japanese, 14 Braised, Ravioli in Yogurt Sauce, 282,
Ham 283–284
Korean, 15
and Cheese Stacked Quesadillas, 95 Breads, Tomato and, 230, 231
Mexican, 37
Serrano, and Manchego Croquettes, 104 cooking methods for, 48
Middle Eastern, 21
Harissa, 324 Kebobs, Grilled, with Walnut-Herb Sauce,
Midwestern United States, 32
Hawaiian cuisine, Spam in, 4 86, 87
North African, 21
Hawker centers, 5, 7 Turkish Shish Kebob, 88
northeastern European, 30
Hazelnuts Picada, 183 Languedoc cuisine, 27
Northeastern United States, 32
Herbs, 37 Latin America. See Central and South America
Northwestern United States, 33
Caribbean cuisine, 34 Lebanon, 20
Southern United States, 32
Chinese cuisine, 13 Leche de tigre, 34
common herbs and their uses, 37–39 Southwestern United States, 33
Leek Quiche, 224, 225
French cuisine, 27 Spanish, 25
Legumes, 260–263, 266. See also specific
Greek or Turkish cuisine, 19 Thai, 18 types
Italian cuisine, 28 Turkish, 19 Caribbean cuisine, 34
Japanese cuisine, 14 Vietnamese, 18 Chinese cuisine, 13
Korean cuisine, 15 International flavor principles, 10–43 French cuisine, 27
Mexican cuisine, 37 Central and South America, 33–37 Greek or Turkish cuisine, 19
Middle Eastern cuisine, 21 East and South Asia, 10–18 Italian cuisine, 28
Midwestern U.S. cuisine, 32 eastern Mediterranean and North Africa, Japanese cuisine, 14
18–22
North African cuisine, 21 Korean cuisine, 15
northeastern European cuisine, 30 Europe, 22–30
Mexican cuisine, 37
Northeastern U.S. cuisine, 32 herbs, 37–39
Middle Eastern cuisine, 21
Northwestern U.S. cuisine, 33 spice blends, 41–43
Midwestern U.S. cuisine, 32
Southern U.S. cuisine, 32 spices, 39–41
North African cuisine, 21
Southwestern U.S. cuisine, 33 United States, 30–33
northeastern European cuisine, 30
Spanish cuisine, 25 Iraq, 20
Northeastern U.S. cuisine, 32
Thai or Vietnamese cuisine, 18 Israel, 20
Northwestern U.S. cuisine, 33
Herbed Tapenade, 249 Italian Sausage Dog, 90
Southern U.S. cuisine, 32
Hoisin-Peanut Sauce, 177 Italy, 28
Southwestern U.S. cuisine, 33
Hominy, 289 regional cuisines in, 28
Spanish cuisine, 25
Red, and Meat Stew, 55 Trajan’s Market, 5
Thai or Vietnamese cuisine, 18
Stew, BBQ, 288, 289
Lemons, preserved, 211
Honey
J Levant, 20. See also Middle East
Roti Prata with Bananas and, 350–351
Licenses, 7
-Tomato-Almond Chutney, 250 Jaggery, 333
Lily buds, 93
Hot and Sour Soup, Thai, 134 Jam, Coconut, Grilled Toast with Coddled
Eggs and, 312 Braised Pork Belly with Dried Mustard Greens
Hot Chocolate with Masa, 375 and, in Fermented Tofu Sauce, 92, 93
Hot dishes, 7 Jamaican Beef Patties, 94
Lime
Hot Dog Japan, 12, 14
Agua Fresca, with Chia Seeds, 370, 371
Seafood, Creamed Savoy Cabbage for, 180 Japanese seven-spice, 14, 82
-Flavored Sour Cream, 181
Seafood Sausage, 154, 155 Jerk, 81
Limeade, Frozen Mint, 364, 365
Hot holding, 7 Chicken Skewers, 81
Liquids, in moist-heat cooking, 52
braised or stewed food, 51 Jordan, 20
Liquid nitrogen, freezing with, 331
sautéed items, 50
London, 24
Hot or Iced Mint Tea, 374
Hot Tea Punch, 378, 379
K Lotus buns, steamed, 94
Louisiana, 31
Huitlacoche, 219 Kabob/kebob grills, 8, 19
Huitlacoche Filling, 219 Kebob. See also Skewers
Pan-Fried Quesadillas, 217 Braised Swordfish, in Sweet and Savory M
Hummus, 322 Sauce, 150, 151
Caribbean Vegetable, 213 Mac and Cheese with Bacon, 285
Chicken Köfte, 79 Maillard reaction, 47
I Döner, 22 Ma-La, 13
Grilled Lamb, with Walnut-Herb Sauce, Malaysian Chicken Satay, 80
Ice Cream
86, 87 Malaysian Shrimp Paste Sambal, 183
Funnel Cake Sandwich with Maple Syrup
and, 344, 345 Grilled Zucchini, 210, 211 Malaysian Stir-Fried Rice Noodles, 292, 293
Pistachio, 362 Turkish Shish Kebob, 88 Manchego (Cheese)
Sandwiches, Mint-Lime with Coconut Ketchup, Tomato, 114 Croquettes, Serrano Ham and, 104
Meringue, 354, 355 Khorma, Vegetable, 199 Vegetable Sandwich with, 222, 223
396 INDEX
Mango Portobello Sandwich with Madeira-Glazed Pancake(s)
Dried, Black Rice Pudding with Coconut Onions and Brie, 229 Baked Cherry, 348, 349
Milk and, 342, 343 Spicy Tofu with, 202, 203 Corn, 322
Lassi, 365 Mussels Mung Bean and Scallion, 320, 321
Manioc Cioppino, 132 Shredded Caramelized, 336, 337
Crust, Fried Bananas in, 357 with Olives, 164, 165 Shrimp, 162, 163
Fries, 234 Steamed, with Spanish Chorizo, 135 Pandan, 312
Manioc starch, 314 Mustard Greens Panela cheese, 221
Marinade(s) Bruschetta with Parmesan Cheese and, 304 Pan-Fried Quesadillas, 216, 217–220
Beef Cured with Lime and Onions, 67 Dried, Braised Pork Belly with Lily Buds Pan-frying, 49
Charmoula, 211 and, in Fermented Tofu Sauce, 92, 93
Pan-Steamed Cilantro and Pork Dumplings,
Grilled Fish Tacos, 159 308, 309–310
Grilled Pork Skewers, 78
N Papaya Slaw, Green, Curry Goat with, 100, 101
for grilling meat and poultry, 47, 49 Parathas, Potato, 305
Malaysian Chicken Satay, 80 Native American cooking techniques, 31 Parmesan Cheese, Bruschetta with Mustard
Mixed Vegetables and Beef with New York City, 31 Greens and, 304
Rice, 64 Nixtamalization, 35, 289 Pasta. See also Noodles
Turkish Shish Kebob, 88 Non-bony fish, 123 Whole Wheat, with Sharp Pesto, 298, 299
Marinated Tomatoes, 245 Noodles, 263–265. See also specific types Pastry chefs, 25
Masa, 217 Chinese, 12 Peanut
Hot Chocolate with, 375 Curry Udon, 294, 295 -Hoisin Sauce, 177
Mayonnaise, Garlic and Saffron, 175 Glass, Stir-Fried, 297 Sauce for Satays, 113
Meat, 46–53. See also Poultry; specific types Japanese, 14 Peanut Butter-Stuffed Steamed Flower Rolls,
of meats 318, 319
Korean, 15
cookery and cooking methods, 47–53 Pecorino Cheese, Bruschetta with Roasted
Rice, Malaysian Stir-Fried, 292, 293
Corn Dog, 103 Tomatoes, Green Onions, and, 302
Savory Pork Sauce with Corn Pancakes or,
marinating, 47, 49 270, 271 Pequin chiles, 212
Menudo, 71 Thai, 18 Permits, 7
preparation and consumption history, 46 Nopales, 220 Peru, 34
tenderizing, 49 Nopales Filling, 220 Pesto, Sharp, Whole Wheat Pasta with, 298, 299
Meat tenderizers, 49 Pan-Fried Quesadillas, 217 Philadelphia, Pennsylvania, 31
Mediterranean North Africa, 18–19, 21. See also Eastern Phyllo Pocket, Baked, with Spinach and
eastern (see Eastern Mediterranean and Mediterranean and North Africa Feta, 244
North Africa) common tools in, 19 Picada, 183
southern, 22 cooking methods in, 22 Pickles, Vegetable, Southeast Asian, 246, 247
Mei cai (dried mustard greens), 94 Northeastern Europe, 30 Pilafs, grain, 259–260
Melons in Basil-Lime Syrup, 366 Northeastern United States, 32 Pineapple, Grilled, with Green Peppercorns
Mexican Cream, 119 Northern Italian cuisine, 28 and Orange, 332
Mexico, 35, 37 Northwestern United States, 33 Pistachio Ice Cream, 362
taco al pastor, 4 Nuoc cham, 178 Pita bread, 111, 266
taco Árabe, 4 Chickpea Stew with Kimchi in, 311
tortilla presses, 31 Falafel, 316, 317
Mexico City, Mexico, 37 O Plain Soy Milk, 275
Microplanes, 12 Plantain Fritters, 236, 237–238
Oats, 254
Middle East, 20–21 Poaching, 52–53
Octopus, “Fairground-Style,” 149
common tools in, 19 Poblano (Peppers)
Oils, for frying, 49
cooking methods in, 22 Coulis, 250
Olive(s)
gastronomic influences in, 18 in Cream, Tacos with, 221
Green, Chicken Thighs with, 76, 77
Midwestern United States, 32 Political movements, collective kitchens/
Herbed Tapenade, 249
Mint canteens for, 6
Mussels with, 164, 165
Chutney, 326 Pomegranate molasses, 204
Spread, Tomato, Garlic, and, 251
Limeade, Frozen, 364, 365 Pork
Tapenade, 176
-Lime Ice Cream Sandwiches with Coconut Belly, Braised, with Dried Mustard Greens
Meringue, 354, 355 Omelet, Spanish Potato, 240, 241 and Lily Buds in Fermented Tofu Sauce,
Syrup, Crispy Chocolate Waffles with Onion(s) 92, 93
Whipped Cream and, 334, 335 Beef Cured with Lime and, 66, 67 Belly, Red Cooked, 56, 57
tea, 374 Cake, 232, 233 cooking methods for, 48
Tea, Hot or Iced, 374 Fritters, 235 Chinese Crispy Spring Rolls, 106
Mixed Vegetables and Beef with Rice Portobello Sandwich with Madeira-Glazed Cracklings, Radish Salad with, 192, 193
(Bibimbap), 64, 65 Brie and, 229 Currywurst, 54
Mobile catering, 6 Red, Relish, 113 Dumplings, Pan-Steamed Cilantro and,
Moist-heat cooking, 52–53 Orange 308, 309–310
Molinillo, 375 -Glazed Chicken Wings, 108, 109 Gyros, 98
Mollusks, 122–124 Grilled Pineapple with Green Peppercorns Knuckle, Braised, Bun, 91
characteristics and cooking methods, 128 and, 332 Red Hominy and Meat Stew, 55
Mongolia, 13 Ovens, 12, 25 Sauce, Savory, with Noodles or Corn
Mung bean(s) Pancakes, 270, 271
noodles, 12 Schaschlik, 84
and Rice Crêpes, Chinese, 306, 307
P Skewers, Grilled, 78
and Scallion Pancakes, 320, 321 Paella, 296 Spicy Kimchi Stew with, 62, 63
Mushrooms Valenciana, 296 Vietnamese Crispy Spring Rolls, 105
Chilaquiles with, 286, 287 Pakora Fried Vegetable Skewer, 214, 215 Portland, Oregon, 31
INDEX 397
Portobello Sandwich with Madeira-Glazed Purée, Roasted Eggplant, with Yogurt and S
Onions and Brie, 229 Walnuts, 201
Potato(es) Purple corn, 373 Saffron
Balls, Deep-Fried, 239 Drink, 372, 373 Cardamom-Flavored Cream of Rice with, 333
French Fries, 177 Mayonnaise, Garlic and, 175
Gnocchi with Duck Stew, 68, 69 Salad
Omelet, Spanish, 240, 241 Q of Bean Starch Sheets, 268, 269
Parathas, 305 Quality standards, 10 Cucumber, Fried Fish Cakes with, 136, 137
Roasted, Salad, 179 Cucumber, Spicy Thai, 175
Quark, 360
Roasted, Salad, Grilled Swordfish Skewer Fruit, Sweet and Spicy, 340
Fritters, 360
with, 169 Radish, with Pork Cracklings, 192, 193
Quesadillas
Spread, Garlic, Olive and, 251 Roasted Potato, 179
Ham and Cheese Stacked, 95
storage of, 186–187 Roasted Potato, Grilled Swordfish Skewer
Pan-Fried, 216, 217–220 with, 169
Pot rooms (European), 25 Queso Chihuahua, 220
Poultry, 46–53. See also specific types of Salgadinhos, 35
Queso cotija, 212 Salsa
poultry
Queso panela, 221 Cooked Tomatillo, 325
cookery and cooking methods, 47–53
Quiche, Leek, 224, 225 Raw Tomatillo and Avocado, 118
marinating, 47, 49
preparation and consumption history, 46 Verde, 248
Salt Cod
roasting, 51 R
Preserved lemons, 211 Brandade of, 161
Privacy, 5 Radish Salad with Pork Cracklings, 192, 193 Fish Fritters, 160
Produce. See also Fruit(s); Sea vegetables/ Raisin powder, 340 Salted Yogurt Drink, 376, 377
vegetation; Vegetable(s) Raita, Cucumber, 326 Samfaina, 195
Caribbean cuisine, 34 Ravioli, Braised Lamb, in Yogurt Sauce, 282, Samosas, 226, 227–228
Chinese cuisine, 13 283–284 Sandwich(es), 8–9
French cuisine, 27 Raw Tomatillo and Avocado Salsa, 118 Portobello, with Madeira-Glazed Onions
Greek or Turkish cuisine, 19 Red Berry Pudding with Vanilla Sauce, and Brie, 229
338, 339 Reuben, 96, 97
Italian cuisine, 28
Red Cooked Pork Belly, 56, 57 Vegetable, with Manchego Cheese, 222, 223
Japanese cuisine, 14
Red Hominy and Meat Stew, 55 Sansho pepper, 82
Korean cuisine, 15
Red Onion Relish, 113 Sashimi, 49
Mexican cuisine, 37
Regulations, 5, 7 Satays, 80
Middle Eastern cuisine, 21
Relish, Red Onion, 113 Peanut Sauce for, 113
Midwestern U.S. cuisine, 32
Rempah, 73–75, 74 Satay grills, 8, 80
North African cuisine, 21
Rendang, 73 Sauce. See also Dipping Sauce
northeastern European cuisine, 30
Resinous herbs, 37 Black Ink, Squid in, 168
Northeastern U.S. cuisine, 32
Reuben Sandwich, 96, 97 Fermented Tofu, Braised Pork Belly with
Northwestern U.S. cuisine, 33 Dried Mustard Greens and Lily Buds in,
Sauerkraut for, 117
Southern U.S. cuisine, 32 92, 93
Reusable serving ware, 7–8
Southwestern U.S. cuisine, 33 Green Chili, 85
Reverse searing, 52
Spanish cuisine, 25 Green Chili, Beef Skewers with, 85
Revolutionary Cuisine (China), 6
Thai or Vietnamese cuisine, 18 Hoisin-Peanut, 177
Rice, 254
Protein. See also Eggs; Fish; Meat; Poultry; Peanut, for Satays, 113
Seafood Cardamom-Flavored Cream of, with
Saffron, 333 Romesco, 198
Caribbean cuisine, 34 Romesco, with Grilled Vegetables, 196, 197
Creamy Citrus, 341
Chinese cuisine, 13 Savory Pork, with Noodles or Corn
Hainanese Chicken, 60, 61
French cuisine, 27 Pancakes, 270, 271
Mixed Vegetables and Beef with
Greek or Turkish cuisine, 19 (Bibimbap), 64, 65 Sweet and Savory, Braised Swordfish
Italian cuisine, 28 Kebob in, 150, 151
and Mung Bean Crêpes, Chinese, 306, 307 Tomato, 191
Japanese cuisine, 14 Noodles, Malaysian Stir-Fried, 292, 293
Korean cuisine, 15 Vanilla, 361
preparation tools for, 12 Vanilla, Red Berry Pudding with, 338, 339
Mexican cuisine, 37 Pudding, Black, with Coconut Milk and
Middle Eastern cuisine, 21 Walnut-Herb, 114
Dried Mango, 342, 343
Midwestern U.S. cuisine, 32 Walnut-Herb, Grilled Lamb Kebobs with,
Ricotta Fritters, 357 86, 87
North African cuisine, 21 Ricotta Salata Cheese, Bruschetta with Yakitori, 82
northeastern European cuisine, 30 Eggplant Relish and, 303
Yogurt, Braised Lamb Ravioli in, 282,
Northeastern U.S. cuisine, 32 Roasted Eggplant Purée with Yogurt and 283–284
Northwestern U.S. cuisine, 33 Walnuts, 201
Saudi Arabia, 20
Southern U.S. cuisine, 32 Roasted Potato Salad, 179
Sauerkraut for Reuben Sandwich, 117
Southwestern U.S. cuisine, 33 Grilled Swordfish Skewer with, 169
Sausage
Spanish cuisine, 25 Roasting, 50–51
Dog, Italian, 90
Thai or Vietnamese cuisine, 18 Romesco Sauce, 198 Seafood, Hot Dog, 154, 155
Prosciutto, Bruschetta with Cauliflower and, with Grilled Vegetables, 196, 197 Sautéing, 50
300, 301 Roti Prata/Bread (Flaky Bread), 102, 110 Savory Pork Sauce with Noodles or Corn
Provence cuisine, 27 with Bananas and Honey, 350–351 Pancakes, 270, 271
Pudding Caribbean, with Guyanese Filling, 102 Savoy Cabbage, Creamed, for Seafood Hot
Black Rice, with Coconut Milk and Dried Rotisserie, 51 Dog, 180
Mango, 342, 343 Roundfish, 123 Scallion and Mung Bean Pancakes, 320, 321
Red Berry, with Vanilla Sauce, 338, 339 Rum Babas, 353 Scandinavia, 30
Puerto Rico, 31 Russian Dressing, 117 Schaschlik, 84
Pulses. See Legumes Rutabaga Stew, 206, 207 Seafood, 122–129. See also Fish
Punch, Hot Tea, 378, 379 Rye, 254 Chili Crab, 140, 141
398 INDEX
Coconut Seafood Chowder, 133 Coconut Seafood Chowder, 133 Starches. See also specific kinds of starches,
cooking methods, 123–124, 128–129 Curdled Soy Milk with Fried Crullers, e.g.: Rice
Mussels with Olives, 164, 165 276–277 Caribbean cuisine, 34
Octopus “Fairground-Style,” 149 Spicy Chickpea, 272, 273 Chinese cuisine, 13
poached or steamed, 52 Thai Hot and Sour, 134 French cuisine, 27
purchase and storage of, 122–123 Sour Cream, Lime-Flavored, 181 Greek or Turkish cuisine, 19
risks of, 122 Sous vide cooking, 52–53 Italian cuisine, 28
sautéing, 50 South America. See Central and South America Japanese cuisine, 14
Shrimp in Garlic, 170, 171 South Asia. See East and South Asia Korean cuisine, 15
Shrimp Pancakes, 162, 163 Southeast Asia, vegetarian/vegan cultures Mexican cuisine, 37
Squid in Black Ink Sauce, 168 in, 186 Middle Eastern cuisine, 21
Steamed Mussels with Spanish Southeast Asian Iced Bubble Tea, 380, 381 Midwestern U.S. cuisine, 32
Chorizo, 135 Southeast Asian Vegetable Pickles, 246, 247 North African cuisine, 21
Stuffed Baked Squid, 142 Southern Italian cuisine, 28 northeastern European cuisine, 30
Thai Hot and Sour Soup, 134 Southern Mediterranean, 22 Northeastern U.S. cuisine, 32
Vietnamese Grilled Shrimp Cake on Southern United States, 31, 32 Northwestern U.S. cuisine, 33
Sugarcane, 152–153 Southwestern Slaw, 182 Southern U.S. cuisine, 32
Seafood Hot Dog Southwestern United States, 31, 33 Southwestern U.S. cuisine, 33
Creamed Savoy Cabbage for, 180 Soybeans, 260–261 Spanish cuisine, 25
Sausage, 154, 155 Soy Dipping Sauce, 107 Thai or Vietnamese cuisine, 18
Searing, 50, 51 Soy Milk Steamed Flower Rolls, Peanut Butter-Stuffed,
reverse, 52 Curdled, with Fried Crullers, 276–277 318, 319
Sea scallops, Cioppino, 132 Plain, 275 Steamed lotus buns, 94
Seasoning. See also Herbs; International flavor Spain, 25, 27 Steamed Mussels with Spanish Chorizo, 135
principles; Spice blends; Spices
Spam, 4 Steamers, bamboo, 12
to enhance Maillard reaction, 47
Spanish Chorizo, Beef Cheeks and Tripe with, Steaming, 52–53
of moist-heat-cooked meat and poultry, 52 58, 59 Stew
Sea vegetables/vegetation, 122 Spanish Potato Omelet, 240, 241 BBQ Hominy, 288, 289
characteristics and cooking methods, 129 Spices, 39 Bouillabaisse, 130, 131
Serrano Ham and Manchego Croquettes, 104 Caribbean cuisine, 34 Bouillabaisse, Fish Stock for, 174
Shallots, Crispy Fried, 181 Chinese cuisine, 13 Chickpea, with Kimchi in Pita Bread, 311
Shanghai, 13 common spices and their uses, 39–41 Cioppino, 132
Shaoxing wine, 57 French cuisine, 27 Duck, Potato Gnocchi with, 68, 69
Shichimi togarashi, 14, 82 Greek or Turkish cuisine, 19 Duck Leg, 70
Shish Kebob, Turkish, 88 Italian cuisine, 28 Red Hominy and Meat, 55
Shortenings, for frying, 49 Japanese cuisine, 14 Rutabaga, 206, 207
Shredded Caramelized Pancake, 336, 337 Korean cuisine, 15
Shrimp Spicy Kimchi, with Pork, 62, 63
Mexican cuisine, 37 Split Green Pea, 274
Bouillabaisse, 130, 131 Middle Eastern cuisine, 21
Cake, Vietnamese Grilled, on Sugarcane, Stewing, 51
Midwestern U.S. cuisine, 32 Stick, foods on, 8
152–153
North African cuisine, 21 Stir-Fried Eggplant, Spicy, 200
Cioppino, 132
northeastern European cuisine, 30 Stir-Fried Glass Noodles, 297
in Garlic, 170, 171
Northeastern U.S. cuisine, 32 Stir-Fried Rice Noodles, Malaysian,
Pancakes, 162, 163
Northwestern U.S. cuisine, 33 292, 293
Shrimp Paste Sambal, Malaysian, 183
Southern U.S. cuisine, 32 Stir-Fried Shredded Flatbread, 290–291
Shwarma, 22
Southwestern U.S. cuisine, 33 Stir-frying, 50
Sichuan cuisine, 13
Spanish cuisine, 25 Stock, Fish, for Bouillabaisse, 174
Sichuan flavor profile, 202
Thai or Vietnamese cuisine, 18 Street food, 4–43
Simmering, 52–53
Singapore, street food hawker centers in, 4–5 Spice blends, 41–43 as career choice, 6
Skewers. See also Kebob garam masala, 89 categories of, 7–9
Beef, with Green Chili Sauce, 85 Spiced Fish Paste, Grilled, 167 Central and South America, 33–37
Grilled Pork, 78 Spicy Chickpea Soup, 272, 273 defined, 4
Grilled Swordfish, with Roasted Potato Spicy Cucumbers, 325 East and South Asia, 10–18
Salad, 169 Spicy Fried Fish, 166 eastern Mediterranean and North Africa,
Jerk Chicken, 81 Spicy Kimchi Stew with Pork, 62, 63 18–22
Pakora Fried Vegetable, 214, 215 Spicy or Sweet Soft Tofu, 280–281 Europe, 22–30
types of, 8 Spicy Stir-Fried Eggplant, 200 herbs and their uses, 37–39
Skewered foods, 8 Spicy Thai Cucumber Salad, 175 history of, 5–6
Slaw Spicy Tofu with Mushrooms, 202, 203 international spice blends, 41–43
Green Papaya, 118 Spinach, Baked Phyllo Pocket with Feta and, 244 preparing, transporting, and serving, 6–7
Green Papaya, Curry Goat with, 100, 101 Spit roasting, 51 spices and their uses, 39–41
Southwestern, 182 Split Green Pea Stew, 274 the United States, 30–33
Slow roasting, 50–51 Spread(s) Stuffed Baked Squid, 142
Smoothie Hummus, 322 Stuffed foods, 8–9
Açai and Banana, 368 Potato, Garlic, and Olive, 251 Sweating, 51
Avocado-Apple, 368 Spring Rolls Sweets, 9, 330–331
Carrot-Apple, with Ginger, 374 Chinese Crispy, 106 Apple Compote, 361
Soup Vietnamese Crispy, 105 Baked Cherry Pancake, 348, 349
Black Bean, 267 Squid Baklava, 347
Bouillabaisse, 130, 131 in Black Ink Sauce, 168 Bananas in Cardamom Syrup, 366
Bouillabaisse, Fish Stock for, 174 Stuffed Baked, 142 Beignets, 358, 359
INDEX 399
Sweets (continued) Tapioca Midwestern, 32
Black Rice Pudding with Coconut Milk and in bubble tea, 381 Northeastern, 32
Dried Mango, 342, 343 Cheese Bread, 314 Northwestern, 33
Buckwheat Crêpes, 352 Taquitos, 99 Southern, 32
Cardamom-Flavored Cream of Rice with Tea Southwestern, 33
Saffron, 333 Unleavened breads, 8
Bubble, Southeast Asian Iced, 380, 381
Churros, 356
Hot or Iced Mint, 374
Creamy Citrus Rice, 341
Punch, Hot, 378, 379
Crispy Chocolate Waffles with Mint Syrup
Temperature
V
and Whipped Cream, 334, 335
for frying meat and poultry, 49 Vanilla Sauce, 361
Fried Bananas in Manioc Crust, 357
for poaching, 52 Red Berry Pudding with, 338, 339
Frozen Almond Ricotta, 363
Terroir, 47 Vegan dishes, 186
Funnel Cake Sandwich with Ice Cream and
Maple Syrup, 344, 345 Texas, 31 Vegetable(s), 186–189. See also specific
Tex-Mex cuisine, 31 vegetables
Grilled Pineapple with Green Peppercorns
and Orange, 332 Thai Hot and Sour Soup, 134 cooking methods, 188–189
Melons in Basil-Lime Syrup, 366 Thailand, 16, 18 Grilled, Romesco Sauce with, 196, 197
Mint-Lime Ice Cream Sandwiches with bamboo steamers, 12 Kebob, Caribbean, 213
Coconut Meringue, 354, 355 regional cuisines, 16, 18 Khorma, 199
Pistachio Ice Cream, 362 Tiger lily buds, 93 Mixed, and Beef with Rice (Bibimbap),
Quark Fritters, 360 64, 65
Tiradito, 34
Red Berry Pudding with Vanilla Sauce, Pickles, Southeast Asian, 246, 247
Tofu
338, 339 preparation of, 187
knots, 57
Ricotta Fritters, 357 roasting, 51
red fermented, 93
Roti Prata with Bananas and Honey, Samfaina, 195
350–351 Sauce, Fermented, Braised Pork Belly with
Dried Mustard Greens and Lily Buds in, Sandwich, with Manchego Cheese,
Rum Babas, 353 92, 93 222, 223
Shredded Caramelized Pancake, silken, 202 sautéed, 50
336, 337 Skewer, Pakora Fried, 214, 215
Soft, Spicy or Sweet, 280–281
on a stick, 8 in Spicy Coconut Milk, 205
Spicy, with Mushrooms, 202, 203
Sweet and Spicy Fruit Salad, 340 storage of, 186–187
Tomatillo
Sweet Tamales, 346 Vegetarian dishes, 16, 186
Raw, and Avocado Salsa, 118
Vanilla Sauce, 361 Verjus, 340
Salsa, Cooked, 325
Sweet and Savory Sauce, Braised Swordfish Vietnam, 16, 18
Kebob in, 150, 151 Tomato(es)
regional cuisines, 16
Sweet and Sour Zucchini, 324 -Braised Cauliflower, 194
Vietnamese Crispy Spring Rolls, 105
Sweet and Spicy Fruit Salad, 340 Breads, Lamb and, 230, 231
Vietnamese Dipping Sauce, 178
Sweet or Spicy Soft Tofu, 280–281 Grilled East Mediterranean Cheese with,
242, 243 Vietnamese Grilled Shrimp Cake on
Sweet Potatoes, Grilled, 204 Sugarcane, 152–153
-Honey-Almond Chutney, 250
Sweet Tamales, 346
Ketchup, 114
Swordfish
Grilled, Skewer with Roasted Potato
Marinated, 245 W
Salad, 169 Roasted, Bruschetta with Green Onions,
Pecorino Cheese, and, 302 Waffles, Crispy Chocolate, with Mint Syrup and
Kebob, Braised, in Sweet and Savory Whipped Cream, 334, 335
Sauce, 150, 151 Sauce, 191
Walnut-Herb Sauce, 114
Syria, 20 Tools. See Culinary tools
Grilled Lamb Kebobs with, 86, 87
Syrup Tortillas, Corn, 279
West Coast cuisine (United States), 31
Basil-Lime, Melons in, 366 Tortilla presses, 31
Wheat, in China, 12–13
Cardamom, Bananas in, 366 Tostonera, 31
Whole Wheat Pasta with Sharp Pesto,
Mint, Crispy Chocolate Waffles with “Trailer parks,” 5 298, 299
Whipped Cream and, 334, 335 Trajan’s Market, 5 Wine, Shaoxing, 57
Tripe Woks, 12
Beef Cheeks and, with Spanish Chorizo,
T 58, 59
Tabbouleh, 327 Menudo, 71 Y
Tacmiyya, 22 Tuna
Yakitori Sauce, 82
Tacos Ceviche, Chilean, 145
Yogurt
Grilled Fish, 158, 159 Empanadas, Goat Cheese and, 156, 157
Drink, Salted, 376, 377
with Poblano Peppers in Cream, 221 Turkey, 19–20
Mango Lassi, 365
Taco al pastor, 4 Turkish Shish Kebob, 88
Sauce, Braised Lamb Ravioli in, 282,
Taco Árabe, 4 Turkish Water Bõrek, 284 283–284
Tagines, 19 Tzatziki, or Caçik, 112 Tzatziki, or Caçik, 112
Tamales, 346
Sweet, 346
Tandoor, 12
U Z
Tapas, 25–27 Udon noodles, 294 Zoning rules, 7
Tapenade, 176, 249 Curry, 294, 295 Zucchini
Grilled Fish with, 138, 139 United States, 30–33 Kebob, Grilled, 210, 211
Herbed, 249 common tools of, 31 Sweet and Sour, 324
400 INDEX
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STREET

Photography by Francesco Tonelli

Wiley publishes in a variety of print and electronic formats.

No part of this publication may be reproduced, stored in a

T H ES E W E R E THE OP ENING REMARKS OF GREG DRES CHER, vice president of strategic

C H A PTE R 1 , WH AT I S S T R EET F O O D ? , further explores these topics by establishing a

Thank you to you all,

H I N N E R K V O N B A R G E N is a professor of culinary arts at The Culinary Institute

Photography by Alessa Ammeter

ABOUT THE AUTHOR ix

4 CHAPTER 1 What Is Street Food?

The History of Street Food 5

PRE PAR IN G , TR ANS P OR T I NG, A ND S E R V I NG

Hypothetically, anything can be served as street food. However, limited resources at

6 CHAPTER 1 What Is Street Food?

CATEG O R IES O F S T RE E T F OOD

Categories of Street Food 7

BREAD, STUFFED FOODS, AND SANDWICHES

8 CHAPTER 1 What Is Street Food?

SWEETS AND BEVERAGES

Categories of Street Food 9

EAST AND SOUTH ASIA

10 CHAPTER 1 What Is Street Food?

International Flavor Principles 11

12 CHAPTER 1 What Is Street Food?

TA BLE 1 .1 Typical Ingredients in a Chinese Kitchen

C ON D IMEN TS HERBS /S P ICES P R O DU CE P R OT EI N S TA R CH ES / L EG U M E S

Light and dark soy Cilantro Eggplant Tofu Dumpling wrappers

Chili bean paste Garlic Cabbages Pork Bean starch sheets

International Flavor Principles 13

TA BLE 1 .2 Typical Ingredients in a Japanese Kitchen

C ONDI M EN TS HERBS /S P ICES P R O DU CE P R OT EI N S TA R CH ES / L EG UM E S

Sake Sesame seeds Leeks Seafood Short-grain rice

Mirin Sansho Daikon radish Pork Rice cakes

Gingko nuts Dry mustard Napa cabbage Chicken Soybeans

White rice vinegar Ginger Scallions Beef Mung beans

Wasabi Kinome Sea vegetation Tofu

Sesame oil Seven-spice Watercress

Miso paste Kelp Persimmons

14 CHAPTER 1 What Is Street Food?

TA BLE 1 .3 Typical Ingredients in a Korean Kitchen

C ON D IMEN TS HERBS /S P I CES P R O DU CE P R OT EI N S TA R CH ES / L EG UM E S

White rice vinegar Ginger Scallions Seafood Pearl barley

Sesame oil Garlic Napa cabbage Chicken Short-grain rice

Kimchi Chives Mung beans Tofu Buckwheat

Mirin Mugwort Sea vegetation Millet

Fermented soybean paste Dried vegetables Mung beans

International Flavor Principles 15

16 CHAPTER 1 What Is Street Food?

International Flavor Principles 17

C ONDI M EN TS HERBS /S P ICE S P R O DU CE P R OT EI N S TA R CH ES / L EG U M E S

Curry paste Mint Cucumber Pork Rice paper

Chiles Lemongrass Limes Duck Mung beans

Palm sugar Ginger Scallions Beef Red rice

Light soy sauce Galangal Shallots

Coconut Cilantro Leafy green vegetables

Hoisin sauce Kaffir limes and leaves Tamarind

Fresh or roasted chili paste Cilantro Lotus roots

EASTERN MEDITERRANEAN AND NORTH AFRICA