Easy Exotic: Low-Fat Recipes from Around the World

From Library Journal
Here are two celebrity cookbooks by celebrities, not celebrity chefs. Singer Labelle loves food and cooking; she even takes her pots and pans with her when she's on tour so that she can whip up a meal in her hotel room after a show. Here are recipes for what she likes best, many of them family favorites handed down from her grandmother, mother, and others: Pass-It-On Pot Roast, Aunt Verdelle's Savory Red Rice, Fierce Fried Corn, Baby Henry's Bread Pudding. Childhood memories, anecdotes about life on the road, and touching recollections about her family are interspersed throughout the book. LaBelle's memoir, Don't Block the Blessings (Riverhead, 1996), was a huge best seller, and her cookbook is sure to be popular. Lakshmi is a supermodel who was born in India, grew up in the United States, and travels frequently to exoticAand less-exoticAlocales for her job. Here she sets down about five dozen recipes for the food she likes to cook and eat, organized by country (or continent) of origin: Spain, France, Italy, India, Asia, and Morocco. Most are standards, and the text, while well written, would seem to be of little interest to anyone other than supermodel groupies. Not a necessary purchase.
Copyright 1999 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Insider’s Sicily with a Seattle Star Chef (Agrodolce in Seattle)

 

BY Maria Hines | POSTED DECEMBER 18, 2012 AT 12:00PM EST

Before opening her third Seattle restaurant, Agrodolce, on December 21, Food & Wine Best New Chef 2005 Maria Hines traveled to Sicily for research. Here, highlights from her eating tour.

The island of capers, olives, tomatoes, anchovies and lemons—what’s not to love? I have always been drawn to the sun-drenched flavors of the Mediterranean. You can see the influence on the menu at my first restaurant, Tilth. I got the idea for my second restaurant, Golden Beetle, after traveling through Morocco, Greece, Beirut, Istanbul and Cairo. Now I want to explore Sicily for my third restaurant, Agrodolce, which translates to “sour and sweet” in Italian, and is one of the key flavors in Sicilian cooking.