Colette's Japanese Cuisine: Have It? Cook from It?
I have a strong premonition that my question is going to go unanswered here. This book dates back to 1985 and I pulled it out tonight and became more determined than ever to cook a number of her intriguing 'fusion before there was fusion' Japanese based recipes.
I am so intrigued by so many of her ideas. How about roasting a pork loin w/ thyme and soy sauce and garlic, surrounded by lotus root and kumquats, and ultimately serving it with a sauce of blanched chopped okra, grated mountain yam, garlic, soy and lemon?! And scallops on a bed of cooked marinated wakame ( seaweed)? So many cool ideas, straightforward/pretty simple, and very healthy.
Anyone know if Colette Rossant is still alive? A real firecracker!
I am so intrigued by so many of her ideas. How about roasting a pork loin w/ thyme and soy sauce and garlic, surrounded by lotus root and kumquats, and ultimately serving it with a sauce of blanched chopped okra, grated mountain yam, garlic, soy and lemon?! And scallops on a bed of cooked marinated wakame ( seaweed)? So many cool ideas, straightforward/pretty simple, and very healthy.
Anyone know if Colette Rossant is still alive? A real firecracker!
Andrea is a cooking teacher, food writer, contributing editor at Rodale's Organic Life, and a cookbook author; her latest book is The Banh Mi Handbook.
Though I never got a copy of Colette Roussant's book, I did recognize her byline in Saveur years ago. Here's the bio from her website: http://www.coletterossant.com/bio.html
