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Hugh Carpenter Book Reviews

Fusion Food Cookbook
by Hugh Carpenter and Teri Sandison

This husband-and-wife team knows a thing or two about fusion, the art of mixing and matching seasonings and cooking techniques to arrive at utterly creative cuisine. The best of Asia, Mexico, the American Southwest, the Caribbean and the Meditteranean are combined, and the result is a new American cuisine. Braised Chicken East and West and Barbecued Salmon in New World Pesto Sauce give you an idea of the good things to come.


Hot Chicken
by Hugh Carpenter and Teri Sandison

Chicken like you never imagined, thanks to Hugh Carpenter. He likes it a little hot, and certainly bold, and that's what you get in the fifty recipes included here. The Caribbean-style chicken soup with allspice, ginger and chile is just a start. This book is ideal for cooks of all levels and a particular treat for busy chefs. Lots of techniques and menu suggestions make it chicken dee-luxe.


Hot Pasta
by Hugh Carpenter and Teri Sandison

Pasta is not only hot but incredibly hip in this book, and that spells fun. You might call this fusion pasta, with dishes like Thai Primavera with Coconut, Chiles and Lime among the fifty recipes offered. All the recipes use dried pasta and many can be partially prepared in advance. Lots of useful facts and info on one of our favorite foods.

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