Fusion Food Cookbook

Glossy good looks aren't everything, but the color photography in this latest collaboration between husband/chef Carpenter and wife/photographer Sandison demonstrates the allure and appeal of fusion food. Colors and textures of a finished dish are so skillfully caught, one can almost smell the cilantro wafting up from their dumplings. Fusion food, so-called because it melds culinary techniques, ingredients and presentations from several cultures or countries in a single dish, is one of the few food trends of the '80s that is gathering momentum still. Some consumers may settle for comfort food-but get a glimpse of the Caribbean soup with grilled prawns, and they may steer clear of plain chicken noodle. Carpenter is an authority on Asian-Pacific Rim cuisine, and knows just how to add a dash of star anise or Chinese garlic chile paste to a scallop tostada to elevate its flavor and appeal. Recipes are detailed, with unusual or ethnic ingredients defined for beginners. Novices will also be reassured by the levels of difficulty indicated and complementary menu suggestions. The book could be cross-merchandised to armchair travelers as a culinary destination point that is both exotic and accessible. (Oct.)