By Cindy Pawlcyn
Ten Speed Press, $35
Years ago, passionate traveler, cookbook collector, and chef Cindy Pawlcyn began showcasing her love of international cuisine at a supper club at her Napa Valley restaurant, Cindy’s Backstreet Kitchen. Now, through her new cookbook, readers can join the culinary adventure. Pawlcyn offers 25 distinctive menus featuring foods from the Americas, Europe, Africa, the Middle East, and Asia. The recipes are authentic to their country of origin, which may mean hunting down unusual ingredients. But it also means that adventurous cooks will find many exciting dishes to try, like Cochinita Pibil (pork slow-roasted in banana leaves) from the Yucatan, or tangy Artichoke and Fennel Escabeche from Peru. Looking for something a bit more familiar? There’s no shortage of delicious ideas, from fresh Pea Soup with Serrano Ham to Paprika Chicken with Buttered Egg Dumplings.
|Irish Butter–Poached Scallops||Oysters with Irish Soda Bread||Raspberry-Currant Linzer Torte|
Pan-Roasted Potatoes and Cauliflower (page 262) This easy side dish of vegetables flavored with turmeric, cumin, coriander, and garam masala is a fragrant, buttery introduction to Indian cooking.
Braised Beef Short Ribs (page 248) Rich, salty, and sweet, this luscious Korean braise includes potatoes, shiitake, Napa cabbage, daikon, walnuts, and raisins. I thought it tasted even better the next day.