Asian Tapas and Wild Sushi

Lori A. Dunn is a teacher, instructional designer, and freelance writer
in New Westminster, British Columbia.

As its name suggests, fusion cooking involves combining foods from
different cultures in new and intriguing ways. In Asian Tapas and Wild
Sushi, Trevor Hooper shows us the creations he serves in Vancouver’s
Raku Restaurant. The tapas, or nibbling food, is based on a method of
Japanese and Korean cuisine that satisfies the appetite while the
nibblers are out drinking. It involves small orders of tasty dishes that
enable everyone at the table to sample a variety of different items.

In a truly adventurous style, Hooper also gives us the flavors of
Korean, Thai, and Vietnamese, as well as elements of European-based
cuisine. Dishes like Brazilian Pork-Stuffed Chilies, Chinese
Ratatouille, Mexican Shrimp and Avocado Salad, and Thai Curried Squash
appear side-by-side in a tantalizing parade. The recipes are grouped by
seasons, based on the availability of the ingredients and what Hooper
considers to be the mood of the dish; he also includes lists of dishes
that are suitable to be served together.

Asian Tapas and Wild Sushi is an accessible, readable book. Hooper’s
personal, chatty comments on the sources of his creations are
fascinating, and the directions are clear. There is a Zen-like
simplicity to the text; it is a fine trade paperback with simple
diagrams where necessary, and some lovely photographs.