Down East 2013 ©
Far East Down East: Maine's Freshest Foods Spiced with Asia's Finest Flavors
Drawing on his experiences living and traveling in Asia and New England, Bruce DeMustchine has developed a spicy, flavorful selection of recipes that fuse the best of Maine’s (and New England’s) fresh seafoods -- as well as meat and poultry -- fruits, and vegetables with cooking techniques and seasonings from the Far East.
A chapter titled "Flavors of the Far East" shows and discusses many of the key ingredients used in this cuisine: curries and other spices, coconut milk, soy sauce, and chile peppers.
Overall, the emphasis is on simplicity of preparation. Bruce worked very closely with the photographer, making sure that the photographs represent what you will get if you follow the recipe instructions: There is no food styling in this book to make the photos look "better than life." It wasn’t needed; the color photos and the final dishes are beautiful.
"Recipes for adventurous tastes.... Maine seafood works wonderfully with Asian preparations and ingredients, and this nicely designed book might just have you checking your spice cabinet for curry paste and oyster sauce."-- Down East magazine
"Far East Down East contains a wonderful selection of simple, yet creative recipes along with enticing color photos at the turn of each page. The photos alone are enough to make you want to race to the kitchen and start cooking!" --Tastes of New England
"Mouth-watering morsels are offered with straightforward instructions and gorgeous color photographs by Glen Scot. Far East Down East is a glorious introduction to blending the culinary ingredients and styles of two different cultures." --The Midwest Book Review
"Bruce DeMustchine’s new cookbook brings both fun and flavor back into the kitchen, boldly blending Far East flavors with Down East foods."--Central Maine Newspapers
"Far East Down East... is an excellent primer on the key Asian ingredients used in intriguing recipes... " -- The Free Press
"!!!!! Must Read" --Today’s Books