The exceptional and delicious culinary scene of Paris has evolved. Today, eating in Paris is no longer limited to traditional French cuisine. Mouth-watering ethnic cuisine cooked, more often than not, by immigrants from former French colonies, has turned Paris into a delight for epicureans who not only relish a traditional French confit de canard but who also savor the flavors of a Moroccan prune tagine or a delicate Vietnamese soup.
The first book on the market to focus on the ethnic influences on Paris’ haute cuisine, The Ethnic Paris Cookbook features more than 100 recipes from renowned chefs (such as Fatema Hal of Mansouria and Hisayuki Takeuchi of Kaiseki-Sushi) and food lovers transplanted from places as varied as Vietnam, Morocco, or Cameroon.
The complex flavors here don’t necessarily mean complicated recipes. These are easy-to-follow recipes with step-by-step instructions. Regions featured in this book include north Africa, southeast Asia, China, Japan, the Middle East, and a selection of countries from the former French West Africa and islands in the Caribbean and the Indian Ocean.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite