Cooking the Books: Sangria Prawns

book cover

From time to time, Bas Bleu’s editorial staff “samples” recipes from cookbooks and other culinary guides found in our catalog. Our efforts are amateur at best: If you’re looking for advanced epicurean know-how or glossy food photography, you’re about to be disappointed. We’re humble home cooks, you see, like (most of) you—pressed for time, with non-matching cookware and the tendency to scatter flour everywhere. But we know delicious when we taste it, and if you try your hand at these recipes we think you’ll agree!

If you’re like us, you are destined, most weeks of the year, to be an armchair traveler, exploring exotic locales and cultures in the pages of your favorite books. Cookbooks serve as particularly excellent literary “passports,” and Tori Haschka’s A Suitcase and a Spatulain which the Australian-born food and travel writer shares her favorite recipes from around the world—is no exception. Continue reading