Nut Lover's Cookbook

Shirl Carder, Author Celestial Arts $6.95 (160p) ISBN 978-0-89087-405-9
The authors, founders of a Santa Cruz, Calif., restaurant named India Joze, come up with an abundance of ethnic dishes from around the world as well as what they call ""adaptations of non-calamari recipes.'' Thus we have Brazilian squid and shrimp salad, Burmese squid relish, stewed creole squid, squid (and egg) foo yung, stuffed Greek kalamarakia, Moroccan, West African, Mexican and French squid, plus fried squid burgers. Despite popular perception, squid is a delicateif not blandfood, and thus many of the dishes are heavily spiced or assertively sauced. The authors provide instructions for cleaning, scoring and cutting the flesh, and there are excellent drawings as well as squid-ink recipes. This is an extensively revised edition of a book that appeared six years ago. (October)
Reviewed on: 09/01/1984
Release date: 09/01/1984
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