bookFusionFood

All 150 recipes begin with a difficulty grade of “easy,” “moderate” or “challenging.” Many are marked “easy” because they use home cooking techniques and rely on ingredients available at most urban supermarkets. Not new cuisine, but recipes with added (or “fused”) spices, different seasonings or herbs to create a new taste sensation. Each recipe includes a suggested menu, and a wealth of entertainment ideas are found throughout the book. A visual triumph, Fusion Food Cookbook was nominated for a James Beard Award in 1995.

Artisan Books, 1994, 232 pp, $35 hardcover

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