Here is an interesting cookbook to add to your recipe collection titled....
Cooking Under Wraps/Recipes and Step-By-Step Techniques: The Art of Wrapping Hors D'Oeuvres, Main Course, and Desserts
This hard cover book is in very lightly read condition with minimal wear to the dust jacket covers and edges of the covers from use and re-shelving. INSIDE the pages are at least 98% free of any marks, stains or writing.
An illustrated guide to wrapped foods features more than two hundred recipes for such dishes as a Russian blintz, a French crepe, and a Mexican burrito and such desserts as baklava and a chocolate "purse" filled with a rhubarb mousse.
Both a chronicle of culinary history and a cook's world tour, this irresistible guide to the first fast foods unfolds the hidden delights of such ethnic specialties as crepes, calzoni and quesadillas, stuffed cabbage and sushi, roulades and rissoles, empanadas, mu-shu and pot pies. Arranged according to wrapper in such chapters as "Phyllo," "Flatbreads," "Pasta and Noodles" and "Leaf and Vegetable Wrappers," the recipes cross--and connect--cultures in a fascinating approach that dramatically allies the home cook with other worlds and other generations. Along with her personal passion for these foodstuffs, Routhier ( The Foods of Vietnam ) supplies her recipes with illustrations demonstrating preparation techniques, notes on finding and substituting ingredients, and timing advice, necessary for safely storing wrapped food before cooking. Phyllo purses may be tucked with Gorgonzola and basil or with prune plums, themselves stuffed with chocolate and ground almonds; short pastry wraps are featured in savory pork empanadas, spiced chicken samosas, potato and smoked cheese knishes and South African minced meat bobotie. This contemporary turn around the cooking world will inspire any modern kitchen adventurer.
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