The Native Foods Restaurant Cookbook.THE NATIVE FOODS RESTAURANT COOKBOOK By Tanya Petrovna I have had the pleasure of dining at Native Foods in Palm Springs and was excited to learn that the co-owner and head chef had written a cookbook. Now, anyone can enjoy the delicious food served at the four Native Foods restaurants located in Southern California. All the recipes in this cookbook are vegan. Some of the creative dishes featured within its pages include Cranberry Orange Relish, Tempeh tem·peh n. A high-protein food of Indonesian origin made from partially cooked, fermented soybeans. [Indonesian tempe, from Javanese, soybean cakes.] Pate, Butternut Squash and Lemon Grass lem·on·grass also lemon grass n. A tropical grass (Cymbopogon citratus) native to southern India and Sri Lanka, yielding an aromatic oil used as flavoring and in perfumery and medicine. Noun 1. Bisque bisque 1 n. 1. a. A rich, creamy soup made from meat, fish, or shellfish. b. A thick cream soup made of puréed vegetables. 2. Ice cream mixed with crushed macaroons or nuts. , Perestroika (Russian Salad), Thai Slaw, Korean Tacos, Puff Pastry Pot Pies, Carrot Cake with Dream Cheese Frosting, Key Lime Parfait, Pineapple Upside Down Cake, and Palm Desert Date Shake. Please note that nutritional analyses are not provided. The Native Foods Restaurant Cookbook (ISBN ISBN abbr. International Standard Book Number ISBN International Standard Book Number ISBN n abbr (= International Standard Book Number) → ISBN m 1-59030-076-9) is published by Shambhala. This book retails for $16.95. It can be found in bookstores or ordered on-line. Reviewed by Debra Wasserman. |
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