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The Occidental Tourist

The Occidental Tourist

$11.28 USD

 

Stan Frankenthaler has been nominated three times for the James Beard Award as Best Chef in the Northeast. His recipes, combining American taste and creativity with Asian flavors and refinement, have earned him accolades ( fusion at its best, a party on a plate ) and loyal patrons. Now, working with Sally Sampson, Frankenthaler makes his recipes available to the home chef. The tastes and aromas of the cuisine of Boston's Salamander restaurant are seductive and sensual: lime leaves, lemongrass, ginger and cilantro, mint and coriander, star anise and coconut, balanced and layered to bring out the best in local ingredients. Each dish is full of complementary and contrasting flavors, hitting salty, sweet, sour, and bitter notes all at once, containing both soft and crisp textures. The Occidental Tourist takes cooks on an exciting culinary tour that reflects the spirit and tastes of Salamander, not the impossibility of re-creating restaurant food. Homemade marinades, flavored oils, spice blends and rubs, dipping sauces, and relishes will add zest to your everyday meals. Vietnamese-Style Shrimp Fritters or Scallion Popovers are delectable tidbits to begin a meal or serve at a party. Spicy Grilled Lobster with Corn and Sweet Potato Curry or Sweet Tamari-Glazed Salmon Fillet is surprisingly simple to prepare, but elegant to present. Salamander's legendary Black Tea-Brined Chicken, Beef Short Ribs Braised with Sweet and Sour Onions, or Honey and Five-Spice Barbecued Pork Ribs will satisfy heartier appetites. Shiitake Salad with Spring Veggies and Scallion Vinaigrette, Asian Slaw with Sweet and Sour Dressing, East Indian Chickpea Smash, and Saffron Potato Cakes can serve asaccompaniments to a traditional main course or be the components of a vegetarian meal. And of course there are desserts both homey and exotic, from Chewy Oatmeal Cookies with Apricots and Cashews and Old-Fashioned Honey Pound Cake to Coconut Spring Rolls with Ginger Blackberry Dipping Sauce.

by : Sally Sampson


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