Tom's Cookbook Library: Mushroom fritters, Hungarian style
Napa Valley chef-restauranteur Cindy Pawlcyn combines her love of travel and cooking in her new book, Cindy’s Supper Club: Meals from Around the World to Share with Family and Friends (Ten Speed).
The book is an outgrowth of a weekly informal supper club Pawlcyn begin in 2008 at Cindy’s Backstreet Kitchen. It offers 25 season-driven appetizer-to-dessert menus from around the world, recipes for dishes that have found their way to the table at Cindy’s Supper Club.
Pawlcyn has drawn inspiration from such major food destinations as Hawaii (pork katsu), Mexico (Yucatan-inspired tiramisu), Norway (pepperkaker cookies), France (grilled quail salad), Greece (lamb stew), Italy (chestnut and green olive pork stew), South Africa (green corn soup), Japan (sake-simmered salmon) and Turkey (eggplant, tomato and chile salad) – and many more.
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