MONDAY NIGHT AT NARSAI'S: An International Menu Cookbook from the Legendary Restaurant by Narsai & Doris Muscatine David

MONDAY NIGHT AT NARSAI'S: An International Menu Cookbook from the Legendary Restaurant

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KIRKUS REVIEW

Different, and fun. Gastronomic bushwhackers need not fear predictable encounters. Sample instead African Braised Duck with Peanut and Lime Sauce, German Marinated Leeks with Smoked Tongue, Indonesian Stir-Fried Prawns in Coconut Cream, Slovenian Plum Pie, and Peruvian Broiled Skewered Beef Heart. David is a well-known California restaurateur, and his assumptions will occasionally strain the reader's expertise and resources: neophytes may stumble over unspecific references to ""sherry."" ""soy sauce,"" and a ""hot"" oven. Even the most dextrous home-cook will begrudge such directions as ""Set the bowl over simmering water. . .whisk constantly. . .beat at high speed. . .While the eggs are whipping, in a small bowl mix together the flour, ground nuts. . ."" This is carping, however. Fifty-six menus are rounded out with 26 exotic breads, imaginative wine suggestions, a comprehensive glossary of cooking terms, and a bibliography of ethnic cookbooks. In sum, an eclectic least.

Pub Date: April 6th, 1987
Publisher: Simon & Schuster