Drawing on his experiences living and traveling in Asia and New England, Bruce DeMustchine has developed a spicy, flavorful selection of recipes that fuse the best of Maine’s (and New England’s) fresh seafoods – as well as meat and poultry – fruits, and vegetables with cooking techniques and seasonings from the Far East. Overall, the emphasis is on simplicity of preparation. The Flavors of the Far East chapter shows and discusses many of the key ingredients used in this cuisine: curries and other spices, coconut milk, soy sauce, and chile peppers. The book includes beautiful color photographs of many of the dishes.
