Cypress (Hardcover) by Deihl, Craig
Hardcover; Published 3/8/2007; 248 Pages; ISBN 9780941711883
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From one of the nation's most talented young chefs comes a new book that fuses the traditional lowcountry cuisine of the South with an innovative combination of flavors from around the globe. As the executive chef at Cypress--A Lowcountry Grille, Craig Diehl masterfully marries local cuisine with the exotic. His acclaimed global fusion menu focuses on fresh, local ingredients combined with international cooking techniques to create distinctive combinations and flavors.
A sampling of recipes:
Asian Tuna Tartare with Cucumbers, Chile Glaze, Shiitake Mushrooms and Chinese Flatbread
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To 'julienne' a vegetable means to cut into very long, thin strips. This is useful for garnishing, salads, or for making french fried potatoes or sweet potatoes.