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Maximum Flavor
I first saw this young lady on "The Montel Williams Show" and when I heard she'd put out a cookbook, I had to get it. Having grown up with food traditions in her family, Ms. Calvo went to Johnson and Wales University, after winning numerous food awards and winning more while at university. Apart from this book, she also has a restaurant, Terra Dolci. This is not your typical cookbook in that it's not arranged in the usual order. For example, she offers a few recipes for Marinades, some Salsa recipes, some Ice Pop ideas, and then some recipes such as Zesty Garlic Shrimp Satay; Grilled Teriyaki Pork Chops with Pineapple Mango Relish (doesn't this sound wonderful?), and Oxtail Stew. It's rare that you find oxtail in cookbooks, and although hideously overpriced, it's one of my favorite meals of all time. She professes that you use the freshest ingredients and that you find the flavor. Some of the "flavors" in her recipes are rum, honey, ancho chile powder, guava paste or jelly (I love guavas and miss them terribly as we had a guava tree). I loved the large print as some cookbooks' print causes you to have to zoom in close and squint before you can read the ingredients.
by Adrianne Calvo
Xlibris
ISBN 1-4134-9244-4
Published August 2005 - Softcover - 80 pages - $35.99
No nutritional guides. Illustrated, but not in the usual way. Visit Adrianne at her website for more information.
Conclusion - Very interesting. Get yourself a bottle of rum as it goes into many of her recipes.
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