Tongue Twisters: Sexy Food from Bin 941 and Bin 942

Steve Pitt is a Toronto-based freelance writer and an award-winning journalist. He has written many young adult and children's books, including Day of the Flying Fox: The True Story of World War II Pilot Charley Fox.

Chef Gord Martin likes to mix it up. He has been known to mix classic
French crиme brыlée with Irish liqueur and Mexican chocolate. Or he
will make Bannock from a Mediterranean grain and add poblano peppers and
pumpkin seeds. Martin’s eclectic dishes have earned him a reputation
as one of Canada’s best fusion-cuisine chefs, and this book features
many of the creations that have made him famous.

The recipes are aimed at intermediate cooks and up. Many of the dishes
may sound intimidating at first, because Martin loves making food sound
as sexy as it tastes. But when he says “Turkey Osso Buco with
Oven-Dried Cranberry Sauce with Maple-Roasted Yam Biscuits and Buckwheat
Honey-Glazed Brussels Sprouts and Cinnamon-Dusted Carrots,” he is
really talking turkey-leg stew with cranberry sauce and two side
vegetables. What makes this food sexy is Martin’s ability to tweak
easy-to-cook recipes with exciting new ingredient combinations.

The results are dishes like Three-Chile Marinated Sweet Potato-Wrapped
Prawns with Lip-Smacking Tomato and Sweet Chile Dipping Sauce, Scallop
and Tiger Prawn Tournedos with Bonito Butter Sauce and Leek Tempura and
Cucumber Salsa, Wild Sockeye Salmon in Cedar Sheath and Cedar Gelée
Glazed Baby Vegetables with Apricot Fig Riesling Nectar, and Pan-Seared
Wenzel Duck Breast with White Chocolate/Chile Johnny Cakes and Warm
Pancetta Frisée Salad.

A wine suggestion accompanies each major dish. Martin also provides
recipes and techniques for basic essentials like soup stocks and dipping
oils. If you really like to play with your food, this book offers a
whole new set of rules.