Travel around the world in one meal
{{#rendered}} {{/rendered}}Afraid or Asian food or squeamish when it comes to ordering something new? Give your taste buds a passport with tips with a new booked that helps you navigate menus of foreign cuisines. (iStock )
Joey Campanaro's pork summer rolls with a pineapple chili garlic sauce (Thailand). ( Lindsay Carlton)
Dan Kluger's appetizer of fresh line-caught tuna marinated in ginger and mint (Japan). (Lindsay Carlton)
The first course: Joey Campanaro’s Thai fried chicken salad with sesame asparagus and string beans (Lindsay Carlton)
The second course: Dan Kluger's steamed cod with kombu, cabbage and breadcrumbs. (Lindsay Carlton)
The third course: Floyd Cardoz's black pepper- braised lamb with oat pilaf (India). (Lindsay Carlton)
Dessert: Karen DeMasco’s maple budino with butternut sorbetto, roasted butternut and candied pecans (Italy). (Lindsay Carlton)
Broccoli rabe with red pepper bruschetta. (Lindsay Carlton)
Prosecco and wines sponsored by <a href="http://www.winespectator.com/">Wine Spectator</a>. (Lindsay Carlton)
Danyelle Freeman with [from left] Dan Kluger, Karen DeMasco and Floyd Cardoz. (Lindsay Carlton )
Danyelle Freeman's new book "Try This Traveling the Globe Without Leaving the Table." (Lindsay Carlton)