Ghee and kiwi? Pacific salmon and red chile paste? Though seemingly outr{?}e at first, combinations like these are part of almost every one of Kirchner s more than 180 recipes. For if America is truly a melting pot of nationalities, then why can t U.S. kitchens blend the best of East and West? Many of the ingredients are exotic ones, yet the tastes are not so far from the styles of pioneering California and New York City chefs. She advocates, for example, a papaya porridge or a slice of date-nut squash bread for breakfast, greens ratatouille as an accompaniment, quinoa-bedded clams or date-and-nut-filled meatballs for main courses, and finishes either with a royal bread pudding or Shah Jahani flan, among many other choices. Accented by personal reminiscences of world food travels, this Bengal-born, Seattle-settled chef provides intriguing food for thought . . . and for American tables. Suggested menus appended. Barbara Jacobs
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