This book hold a beautiful collection of flavorful,
colorful, and delicious recipes from all over the world. The syntax of ingredients creates a symphony
of flavors that will delight your taste buds. I prepared Korean Braised Chicken
with Rice Noodles (found on page 98) as well as the Saffron Chicken Mansaf with
Tahini Yogurt & Green Salad (page -146-147). The author begins with a few
words either from the origins of the recipe or/and an explanation of his
variation of the original recipe and further suggestions. The ingredients are
clearly laid out and each food item is carefully guided so that the reader may
prepare with ease and perfection. The Korean Brasied chicken with rice noodles
was excellent. The only variation I did was use freshly grated ginger instead
of ground ginger which provided a fresh, crisp tang. The meal was satisfying
without feeling “heavy.” With regards to
the Chicken Mansaf, my absolute favorite piece to this recipe was the
preparation of the rice itself. It was exceptionally savory and the aromas from
the rice and spices added filled my home with a delightful, comforting aroma.
No comments:
Post a Comment