An enchanting cookbook of appetizers, canapes and finger foods. With thorough recipes and fun anecdotes, Foreplay is a must in any kitchen.
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About the Author
Eliza’s cuisine is classified as Modern Bistro Cuisine but it is an eclectic blend of flavors and styles. She has traveled extensively through Europe, the Caribbean, New Zealand, Australia, South America and the United States. Eliza has enjoyed the great seafood of Seattle, Boston, Nantucket and the Chesapeake Bay. She has devoured the Southern Cuisine of Virginia, South Carolina and Tennessee. On her 21st birthday she ate a camel burger for lunch, EMU pâté for tea and kangaroo steak for dinner. She has cooked with great chefs and learned from one hundred-year-old recipes. All of these influences comprise Eliza’s Cuisine. It is melange of seafood, game and poultry with accompaniments that range from Deep South to Calypso to Classical French to Californian Cuisine to Creole. It could be New American or Modern Bistro but at 221 we call it Eliza’s cooking.
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Inside This Book
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First Sentence:
l. Finely chop the butter into the flour and salt. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Mahi Mahi, Sea Bass New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
l. Finely chop the butter into the flour and salt. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Mahi Mahi, Sea Bass New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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