From the light and crisp spring roll wrappers used in Asian cuisine to the traditional cornhusks used by the ancient Mexicans, edible and non-edible wrappers have long been a versatile and creative way to prepare and present food. There are all manner of edible and non-edible wrappers to choose from, and this collection of recipes provides suggestions for stylishly wrapped snacks and meals. Included are classic recipes such as Peking Duck in Pancakes and Stuffed Vine Leaves with Garlic and Yoghurt, as well as some newer combinations such as Red Snapper Burritos and Stuffed Thai Omelettes. Non-edible wrappers are also featured, such as Sticky Rice Parcels, which are wrapped in lotus leaves. There are step-by-step instructions on the techniques.
Publisher: Anness Publishing