By Rupert Croft-Cooke (1969)
[FROM THE PUBLISHERS] Hors d'oeuvre from Russia such and blinchiki or pirozhki, prawns in coconut from the West Indies, Avocado Malgache from Madagascar, Karoly Elciars from France...Soups like Creole Crab Gumbo, Swedish Black soup, French Consommé Rosé...Fish dishes like Jambalaya, Shashik of Salmon, Herrings with Almonds or Mackerel with Gooseberry Sauce. ...Meat dishes such as Puchero Criollo (Giant Beef Stew from the Argentine) or Jachtschotel (Hunter's Dish from Holland)...Wild Duck with Pomegranate...Gypsy Rabbit Pudding...White Truffles...Baked Lettuce...Stuffed Peaches...Mango Fool...These are a few of the 300 spectacular recipes that can be found in the pages of Exotic Foods.
What is meant by 'exotic'? For this book, a dish may be exotic of the main ingredient is unusual ,like frogs' legs or ortolans. Because of contrasting ingredients, like duck cooked with beer and honey. Because of the cooking method, like spit-roasted sheep. Because of its origin, its associations, its history. Or because of its rarity and costliness like caviar and turtle. To qualify for inclusion, a dish must be uncommon or extravagant, unexpected or luxurious, flamboyant, or relished or prized.
VINTAGE HARDCOVER - VERY GOOD CONDITION/ DUSTCOVER IN MYLAR