Fusion Cooking Recipes (*NEW* E-Book with Resale Rights) Over 150 pages of Fusion Recipes What is Fusion Cooking? Fusion cooking is the art of mixing ingredients and preparation styles from different countries and cultures into a unique dish. Fusion cuisine is when you combine particular ethnic cuisines and fuse them into one.  Almost everyone today enjoys eating a varied diet of food from around the world.  Now you to can cook "Fusion Style" meals using the recipes in this E-book. Want to eat something different tonight for your dinner or just make a really tasty snack with a difference?  ****************************** Then this Recipe book is the one for you. ***************************  This E-Book is a collection of Fusion recipes from all over the world. But why stop there!  Using the recipes from this E-Book will give you some of your own great ideas.  Fusion is your own food looking how you want it to look, It might be a snack, a sweet, party food or a full blown diner. But it’s yours and you like it. If you are entertaining guests they too will enjoy what you have created.  ******************************************************  Here’s and example to get your mind thinking about what you can do.  How about taking a traditional German dish and adding the flavours of India or take a typical Italian dish and create flavours of the Orient.  Remember..........  Fusion cooking is a culinary method that integrates various regional cooking styles in order to create innovative new tastes. Also........  Because Fusion Cooking takes the locally available ingredients and adjusts it to your ethnic taste it is easy to cook a delicious meal no matter where in the world you live.  *********************************** Thinking about having fish for diner tonight? Here's a suggestion to make that fish taste really great. **********  Recipe Example from the book  Halibut in Thai Curry Sauce over Fresh Corn Polenta  Ingredients:  Fresh Corn Polenta 4 cups water 3/4 tsp salt 1 cup polenta 2 ears corn, kernels removed (2 TB reserved for curry below) 2 TB butter  Coconut Red Curry Sauce: 1 to 3 tsp red curry paste, or to taste 1 can (15 oz) coconut milk 1/4 cup fresh basil, chopped 3 tbsp fish sauce 2 tbsp brown sugar 2/3 cup chicken or vegetable stock 2 TB fresh lime juice 2 medium zucchini, chopped 2 medium red bell pepper, chopped 8 oz cremini mushrooms 2 TB corn kernels, (reserved from above) 11/4 lb halibut, skinned and cut into 4 pieces  Preparation:  In a heavy medium saucepan, bring four cups salted water to a boil. Slowly add polenta and whisk continuously for one minute. Reduce heat to low, cover and simmer 20 minutes, stirring periodically. Add corn kernels to polenta and cook 5 more minutes. Remove from heat, add butter, and mix well. While polenta cooks, combine curry paste with coconut milk in a large heavy skillet and simmer on medium low heat for 5 minutes. Add basil, fish sauce, brown sugar, stock, lime juice, reserved corn kernels and chopped vegetables. Simmer for 4 more minutes. Add halibut and simmer, covered, for 10 more minutes or until halibut is opaque and cooked through, flipping once. Set aside and keep warm. Serve halibut over polenta with curry sauce. All the recipes in this E-Book are easy to follow in step by step guides.

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