If there's one cuisine that lately has made dramatic inroads in influencing the way America cooks and eats, it is Asian cooking. From savory umami notes to sushi platters, from pickling and pork to satays and soy, Asian influences have broadened our menu creativity and presentation ideas. This month's recipe section demonstrates the phenomenon with interpretations from numerous chefs around the country. We've included ideas such as Tamarind Braised Pork Belly with Peanut Pancakes from Chefs ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.