Wrap & RollBook - 1998
One of the best cooking schools in the country offers instructions and recipes for one of the most popular kinds of foods: wraps. Wrapped foods are meals in edible packages that are loved around the world. In China there are wontons; in Italy, calzone and ravioli; in France there are crepes; in Japan, sushi; Greeks wrap foods in filo dough; Mexicans, in corn tortillas. This book clearly explains the hows and whys of wrapping foods as only a team of culinary professionals can. It offers suggestions for shopping, serving, and preparing ahead of time in addition to providing foolproof recipes and many more variations. The recipes reflect a range of tastes and influences from Asian wraps like Crispy Smoked Salmon Spring Rolls and Vegetarian Maki Sushi to bread wraps like Roast Vegetable and Goat Cheese Calzone, crepes in chocolate and raspberry flavors, filo filled with cheeses, lamb, and wild mushrooms, meat wraps like Chicken Roulade with Prosciutto, pastry wraps like Beef Empanadas, pasta wraps like ravioli, and such vegetable wraps as Herb-Stuffed Turkey Dolmas and Corned Beef and Cabbage Rolls. There are wraps for every occasion here, including breakfast, lunch, dinner, and dessert.The convenience and increasing popularity of wrapped foods themselves is complemented by the usability of the book. The CCA knows teaching and is able to convey tricky information in the most accessible terms. This is the wrap book to own.
Publisher: New York, NY : Macmillan, c1998
Branch Call Number: 641.8 WRA
Characteristics: 216 p. :,ill. ;,24 cm