Far East Down East: Maine's Freshest Foods Spiced with Asia's Finest Flavors

"The flavors of the Far East abound with an incredible number of possibilities," writes Bruce deMustchine. "Over the years, my passion for the spices of Asia, blended with locally caught seafood, cranberries and other fruit, vegetables, and New England's maple syrup have fused in my Newburyport kitchen into an exciting palette of flavors." In this, his fifth cookbook, he demonstrates just how simple it is to create a flavorful and satisfying cuisine that melds the best of two great traditions. Far East/Down East offers a beautifully photographed assortment of dishes ranging from appetizers to desserts, supplemented with interesting insights into Far Eastern cooking traditions and a primer on the key Asian ingredients used in these intriguingly different recipes: curries and spices, coconut milk, soy sauces, and chile peppers. Book jacket.… (more)