JUDY ROSENTHALHer passion for food has taken her around the world In search of exotic eating experiences: from fermented mare's milk in Mongolia; to fresh sea-urchins on the rocks of Sardinia; to live lemon ants in the rain forest of Ecuador, even to the fried Oreo cookies of American street fairs. Her own cooking, always seeking to blend unusual ingredients in innovative ways, has for over three decades made her New York kitchen a sought after destination for friends and family. Whether catering "pot luck" with friends or preparing a reception for 300, cooking has been an important expression of her delight in food.SUSAN YANKOWITZPlaywright, librettist and novelist, her work has been widely published, translated into eighteen languages, and produced throughout the world. This is the first time, however, that she has applied her talents to a cookbook. Given her appetite for extremes - the outrageous and the simple, the popular and the sublime - the recipes in this book really tickled her juices, to mix and stir a metaphor.