Jeffrey Saad's Global Kitchen

March 19, 2012
Saad, star of United Tastes of America and Spice Smuggler, draws on his travels and the influence of his Lebanese grandmother in compiling this collection of recipes a bit more daring than typical American fare. He delivers on his promise of easy recipes that evoke a global range of flavors using mostly familiar ingredients. Recipes range from pad thai and cassoulet (calling for duck breast instead of the traditional duck confit) to more unusual creations, such as Turmeric Grilled Scallop Pitas and Garam Masala Chicken Pot Pie. The spicing is disappointingly mild at times for experienced palates, but may feel appropriate to more cautious palates—Black Pepper Duck with Crispy Shreds and Spicy Cherry Chutney includes no hot pepper, and Red Chile and Coconut Milk Seafood Rice was quite delicious— so long as twice the hot pepper paste called for is added in. Saad can come across as a bit glib, covering a wide range of cuisines under the umbrella of “Sweet and Sour Asia” and devoting an entire chapter to eggs (he’s spokesperson for the National Egg Board). In the end, this is solid introduction to the world of flavor possibilities. Agent, Ellen Levine.