All 150 recipes begin with a difficulty grade of “easy,” “moderate” or “challenging.” Many are marked “easy” because they use home cooking techniques and rely on ingredients available at most urban supermarkets. Not new cuisine, but recipes with added (or “fused”) spices, different seasonings or herbs to create a new taste sensation. Each recipe includes a suggested menu, and a wealth of entertainment ideas are found throughout the book. A visual triumph, Fusion Food Cookbook was nominated for a James Beard Award in 1995.

Artisan Books, 1994, 232 pp, $35 hardcover

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