In Comfort Food Without Borders, Volume Two: The Main Course, chef Sia Ayrom delves deeply into the centerpiece of everyone's dining experience. The second of three volumes, it includes chapters on vegetarian and vegan meals; fish and seafood; chicken and other fowl; pork;game meats; veal and lamb; and beef. Home cooks will learn how to make hearty vegetarian dishes such as butternut squash vindaloo with homemade poppadums and barbeque tofu steaks, plus eclectic seafood dishes like saffron marinated sturgeon brochettes. In the chapter on chicken and other fowl, chef Ayrom describes a revolutionary method of preparing pan seared chicken as well as a delectable recipe for magret of duck with a wild mushroom risotto. In the chapter on pork, chef Ayrom explains the intricacies of the ways fat, or lack of fat can impact the taste of pork dishes such as Bossam and crispy pork belly. Game recipes includes a scrumptious recipe for rabbit done in two ways as well as a delectable ostrich fajita recipe. The chapter called, Reinventing veal and lamb, delves deeply into the resurgence of humanely raised veal and the ways in which different food cultures flavor lamb and mutton. In the final chapter of the book, chef Ayrom delves in painstaking detail in the art of cooking beef. Using every cut of beef available, the chef shares his secrets on the best cooking methods and techniques to bring out the best flavors from this ubiquitous source of protein. With each easy-to-follow recipe, chef Ayrom shares context from his thirty years of experience in the restaurant industry and from his personal life. His final offering, which he tongue in cheekily calls "The Orgasm" redefines the meaning of comfort food, and in the process, leaves his readers completely breathless. Sia Ayrom began cooking at a young age with his grandmother, who created a feast-like lunch for his large family every day. While studying to be a TV journalist at Florida State University, the home cook landed his first professional job in a kitchen. While in Washington, DC, in pursuit of a journalism career, Jean Louis Palladin hired Ayrom to help reopen Jean Louis at the Watergate Hotel. His time with the master introduced Ayrom to new French cuisine, and subsequent positions with chefs Michel Richard and Michael Gettier allowed him to further expand his expertise in international cuisines, both from front-of-the-house and kitchen positions. After a storied career spanning over twenty five years at some of the country's most prestigious up- scale eateries, Chef Sia Ayrom decided to pass the baton to the next generation. Upon his retirement from the kitchen, he decided to pen his collective wisdom, acquired throughout these years, in a series of three cookbooks. These cookbooks represent Chef Ayrom's philosophy of food as well as his commitment to elevating amateurs and home cooks to restaurant quality chefs. Chef Ayrom has also been busy heading Ayrom Hospitality Solutions, an award winning hospitality consulting firm, as well speaking at lectures, and hospitality seminars in Europe, and here at home. Comfort Food Without Borders Volume Two: The Main Course is the second offering in this cookbook series.