Crossroads Cooking: 1

In much the same way music can be viewed as a roadmap of cultural diaspora, Elisabeth Rozin demonstrates...DELICIOUSLY...the way food takes on the nuance of place. Simple salted cod from Portugal becomes something delicate and heavenly with new-found ingredients of coconut sauce from the colony of Mozambique. Another sure-fire recipe explores the treaures contributed by Brasil...savory cashews added to coconut milk and coriander, toasted cumin and cilantro, with the punch of fiery African cayenne to turn poached shrimp into something truly remarkable. I have experimented on a number of my friends with these recipes. As word got out, the "volunteer guinea pig" list has grown! There are simply no bad recipes here. And trust me, I am NOT a cook! I live in a small studio apartment with minimal kitchen equipment. But I can handle these recipes and ingredients with no problem. I love this book. Elisabeth Rozin has turned me onto cooking...and eating!...in a fantastic way.