By Claire Clark
6 continents, fifty two international locations, eighty tarts. Cake, in all its multifarious incarnations, is loved internationally. best pastry chef Claire Clark explores six continents of cake tradition during this treasury of adventurous baked delights. realize the truffles so much enjoyed world wide and make the easiest models of them on your own residence. those favourites are finessed to perfection and every given the inimitable Claire Clark twist. An inspiring and numerous variety of indulgent truffles for each domestic baker to enjoy!Photography by way of Jean Cazals.
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Extra info for 80 Cakes From Around the World
The rest of the banchan are meant to be shared. They can vary from a variety of kimchi to namool (vegetables) with sometimes a star attraction (like a meat or fish dish) or a steaming hot pot. Because of centuries-old superstition, Koreans set out dishes in odd numbers. So it’s better to have five or seven small banchan than four or six. For royal meals, it wasn’t unusual to have twenty-one different small dishes laid out on the table. Unless you’re serving royalty, there’s no need to go overboard.
Add the sesame seeds and process until the mixture becomes a chunky paste, adding more water if needed. 1 cup short-grain rice Put the black rice mixture in a medium pan and stir in about 3 cups water. Let simmer over medium heat for about 20 minutes, stirring occasionally and breaking up any lumps as needed. Reduce the heat and let simmer an additional 10 to 15 minutes, stirring more frequently as the porridge thickens. It should be the consistency of oatmeal. Salt for serving Divide the porridge among 4 individual bowls and sprinkle with pine nuts.
Flip the pancake and cook on the other side for 3 to 4 minutes. Place the cooked pancake on a cutting board. 2 cups cold water, plus more as needed Repeat until all of the batter is used, stacking the pancakes on top of each other. Carefully cut the pancakes into wedges or other manageable pieces and serve immediately with Seasoned Soy Sauce for dipping. APPETIZERS AND SNACKS 35 1½ cups all-purpose flour 1 large egg 2 bundles Korean leeks, cut into 2-inch lengths ½ red bell pepper, julienned 1 teaspoon salt ¼ teaspoon freshly ground white pepper Vegetable oil for frying Seasoned Soy Sauce (page 155) QUICK & EASY KOREAN COOKING 36 kimchi pancakes (gimchi buchingae) This is a great dish to make when your leftover baechu (napa cabbage) kimchi is past its prime.
80 Cakes From Around the World by Claire Clark