CRAFT by Under My Host® Issue No. 14 Sci-Fi & Fantasy - Page 137

reads in the sci-fi and fantasy worlds is that from Star Wars to The Wizard of Oz there is often rtaken. For me, cooking foods from other countries is a type of journey. I love delving into some- ted understanding and learning through food about what makes a culture great. Right now, my found in the following books. I hope they take you on as wonderful an adventure as they took me. e cookbook this much in my entire life. I love Korean food, but had never cooked it much until this book. The recipes are dead t weeknight cookbook—and really delicious. The presentation of the recipes is unconventional, as they are in the style of a ng used to, but not much. I’ve tried a huge chunk of the recipes in this book, from the Bean Sprout Salad and Cool and Spicy Kimchi Pancake, and they have all been straightforward and incredibly delicious. e the flavors of Portugal and China and more collide. In this, the first American cookbook based on the cuisine of Macau, you’ll s and eating. You’ll learn to make Arroz Gordo, the namesake dish of the author’s popular restaurant, Fat Rice, which I highly arty as it is a real stunner. I really dig the Fat Noodles with XO Sauce and Chili Prawns, but am also smitten with the compara- and like to keep a batch handy during the week as a way to whet the appetite. There is also a terrific recipe for Macau’s Famous a must-try. itra makes at Brooklyn Delhi, you already know that this is going to be good. Based on South Indian cuisine, don’t expect lots at, this is a fresher cuisine based on “seasonal produce, grains, coconut, yogurt – along with herbs, citrus, chilies, and spices.” and traditional recipes, this is a book that calls attention to the fact that there is far more to Indian cuisine than the Punjabi we encounter most often in the US. I’ve tried and failed with many a dosa (fermented crepe) recipe over the years, but Chitra’s prehensive recipe is the real deal and got me the soft, yet crunchy results I’ve been after. I love the cover recipe, Shredded arrot and Lentil Salad, Chitra’s take on a classic Kosambri. The fresh vegetables, herbs, and spices, such as asafetida and curry leaf are majorly addicting. S is for Sri Lanka • $20 By Rukmini Iyer Sri Lanka is a destination that I’ve dreamt about visiting since I was 14-years old. A boy with a Sri Lankan background had just transferred into my history class and I questioned him incessantly. He graciously told me about his caste, Buddhism, and spoke of the delicious tea and of walking on the balmy beach drinking fresh mango juice. Ever since, I have pictured Sri Lanka as a kind of paradise, but have not yet made it there. Now, with S is for Sri Lanka, I can be transported there through flavors, if not distance. Iyer’s Aubergine Pickle, Kottu Roti, and Jackfruit Curry do the job nicely, as do the Pani Pol (Coconut Pancakes), which I am particularly sweet on at the moment. Serve them with a cup of Sri Lankan tea to round out this transportive experience. Pokē • $20 By Celia Farrar and Guy Jackson Like most kids that grew up in Western Washington, Hawaii was (and is) the place where our daydreams begin and end. Through the drizzly haze, we would imagine ourselves on the beach drinking straight from coconuts and in some cases ... ahem ... solving crime with Thomas Magnum (okay, that was just me). When we finally got there, most of us encountered 6WFrVƖRFrvRFRrFR6&W2bVvW@6VCI2&rf6&FVBvFw&VFVG2ƖRF&6W6RƖRV6RB66WB֖ƲFvV@W"F7FR'VG22vRF66fW&VBv&Bb&rf6&WB7W6v&BFBI26fW'2&VWFgVǒBWfVWFVG2&WBF6W2ƖRFRv7GRI2&RvfVV6&7FW&7F2FV6W2ƖR&VWB6VB&'6&BGW2&B62vRFR77F&6fVV2FFǒf֖Ɩ"FW&R2&BbƖ6V6RFVvFFPI2F2&'WBR֗7FR^( fVV2bRW7B6VBWVg&66W"ff&FP6BF2G&Vג&6VvFR6WF6f2