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It’s a Wrap! Great Meals in Small Packages By Martha Hollis
Construction engineering is most important in enveloping foods so that will hold together while eating. Diane Phillips in It’s A Wrap, Great Meals in Small Packages explains how to make purse, triangle, round, pinwheel, flap, and rectangular egg roll folds using bread doughs, vegetables, phyllo, pits, puff pastry, pasta, crepes and pancakes, oriental wrappers, tortillas, and lavosh. Over 100 wrapped recipes are included, many with surprising combinations of exteriors with interiors.
If a food is a suitable wrapper, Phillips has probably tried it. Her experience as a recipe development consultant and as a culinary instructor in San Diego is evident in the quality of the book’s presentation as well as content. Line drawings help clarify wrapping and filling methods. For “Wrappetizers” she has uncomplicated recipes for Basil-Wrapped Scallop Seviche, Curried Mushroom Rolls, Pea Pod Wraps with Gorgonzola Pecan filling, and even Peanut Butter and Jelly in Tortillas with raisins, bananas, marshmallows, coconut, and apples. For “Meals Under Wraps” try the Mango Snapper in corn tortillas, Pilgrim Dinner (leftover Thanksgiving dinner ingredients) in lavosh, or Seafood Lasagna Wraps. Salads, Chicken Caesar or Tuna Asparagus, are tidily encased in the “Garden Patch Wraps.” Desserts are “Sweet Wraps” with Caramel Apples in crepes, Peach Praline Purses in phyllo, or Chocolate Cannoli. Click here to order It's a Wrap Back to TravelLady Magazine |
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