A Gastronomical World Tour

Keith Famie, one of the finalists in "Survivor: The Australian Outback," has a new cookbook, "You Really Haven't Been There Until You've Eaten The Food." It features 130 recipes from around the world.

If you want to recreate some of the delicious foods he's tried on his globe-trotting adventure, you can now. Famie, who can be seen on his Food Network show, "Keith Famie's Adventures," visits The Early Show to share a few of his favorite recipes.

Famie collected recipes for this book while he was shooting segments for his Food Network series, "Keith Famie's Adventures." He chronicled his travel around the world with pictures, stories, and recipes. In the preface, he writes that he quickly learned food is a great, quick way to learn about a place but also sometimes the "only way to get a true feel for a community's sensory history." Hence the title of his cookbook.

It features recipes from Africa, Australia, Canada, Florida, South Pacific, Jamaica, Memphis, Mexico, Michigan, and Seattle. It does seem odd initially that he features recipes from less-exotic areas such as Michigan, but did you know that Michigan is the home to more than 2,000 species of fungi? Famie weaves in stories about mushroom hunting with recipes.

The following are his recipes:

KACHUMOARI

Chef Josh Omore explained to me that this was a simple but delicious slaw. Its flavor develops because the natural juices of the vegetables are extracted by the salt. I have found out that it is ideal to serve with Durban Spiced Shrimp.

Serves 4

1/4 Head Green Cabbage, Shredded
2 Carrots, Grated
2 Tablespoons Chopped Fresh Cilantro
1 Red Chile, seeded and chopped
1 White Onion, thinly sliced
3 plum tomatoes, sliced into half-moons
Salt to taste

In a large mixing bowl, combine all the ingredients and season well with salt. Cover the bowl with plastic wrap.

Refrigerate for 20 minutes before serving to let the salt draw the moisture from the vegetables to create its own sauce. Serve as you would a salad or slaw

DURBAN SPICED SHRIMP, CAPE MALAY MASHED POTATOES, AND CHIVE OIL

The spice markets of South Africa inspired this recipe. Durban is on the east coast, and it has been one of the chief ports for spices being brought in from India, Madagascar, and the Philippines.

Serves 6
Makes 3 cups of spice

Durban Spice Mix

1/2 cup Hungarian paprika
1/2 cup annatto seeds
1/2 cup sea salt
3/4 cup whole coriander
1/4 cup ground turmeric
1/4 cup cumin seeds
1 tablespoon plus 1 teaspoon whole zanzibar cloves
1 tablespoon plus 1 teaspoon ground nutmeg
1 tablespoon plus 1 teaspoon ground cinnamon
1 1/2 teaspoons whole black peppercorns
3/4 tablespoon melegueta pepper (also called grains of paradise or guinea pepper; black pepper can be substituted)

Mashed Potatoes

1 teaspoon cumin seeds
1 1/2 teaspoons olive oil
3 garlic cloves, peeled
1 cup water
2 pounds russet potatoes
3/4 cup heavy cream
2 small red chiles, seeded and chopped
1 small green chile, seeded and chopped
1/4 pound (1 stick) unsalted butter, melted
Salt and black pepper to taste

Chive Oil
1/4 pound fresh chives
1 cup extra-virgin olive oil

Shrimp
30 large shrimp, peeled and deveined, tail left on
1/2 cup olive oil
Whole chives for garnish

FOR THE SPICE MIX: In a large mixing bowl, combine all the spices. Grind in a coffee or spice grinder, sift, and set aside. Unused spice mix will last for approximately 6 months if stored in a cool, dark place.

FOR THE MASHED POTATOES: Preheat the oven to 350 degrees fahrenheit. Toast the cumin seeds on a baking sheet in the oven for 4 to 5 minutes. Grind the toasted cumin seeds and set aside.

Heat the olive oil in a small saute pan over medium heat. Add the garlic and saute until golden brown. Add the water and simmer until the garlic is tender. Remove the garlic and puree. Discard the liquid in the pan.

Boil the potatoes in a pot of water until tender. Drain and place in a mixing bowl.

Scald the heavy cream in a saucepan.

Add the red and green chiles, ground cumin, melted butter, pureed garlic, and scalded heavy cream to the mixing bowl with the potatoes. Use the paddle attachment on the mixer to combine until smooth. Season with salt and pepper. Set aside in a warm place.

FOR THE CHIVE OIL: Blanch the chives in a pot of boiling water for 10 to 15 seconds. Plunge the blanched chives in ice water; this preserves the intense green color. In a blender, puree the chives while drizzling in the olive oil. Push the chive oil through a strainer and set aside.

FOR THE SHRIMP: Dredge the shrimp in the Durban spice mix, enough to coat each shrimp. Heat the olive oil in a saute pan over medium heat. Sear the shrimp in batches until dark brown, 2 to 4 minutes. Do not overcrowd the pan. Turn the shrimp over and repeat. Remove the shrimp from the pan and place on paper towels to drain.

TO ASSEMBLE: Place a spoonful of mashed potatoes in the middle of a plate. Stand 5 shrimp up and around the mashed potatoes. Drizzle chive oil around the plate and garnish with 2 chives. Repeat with the 5 remaining plates.

APPLE BBQ SAUCE

The recipe works really well in the fall when you are able to get fresh apple cider.

Makes 3 1/2 cups

2 cups apple cider
1 cup cider vinegar
1 cup apple butter
1 cup applesauce
1/2 cup (unpacked) light brown sugar
1 whole cinnamon stick
1/4 cup worcestershire sauce
1 tablespoon onion powder
1 1/2 teaspoons garlic powder
1 teaspoons ground coriander
Juice of 1 lemon
Salt and black pepper to taste

In a 1-gallon stockpot over medium heat, combine all the ingredients. Simmer the sauce for 30 minutes.

Remove the cinnamon stick.

Strain the sauce through a fine sieve and then place it back in the pot. Place the pot in a container or a sink filled with ice water. Stir to dissipate the heat.

When the sauce is cool, place it in a plastic container with a lid and refrigerate.

This sauce will last up to 2 weeks when refrigerated.

BANANA BLAZE

It was a pleasure to cook with Isaac Hayes at his restaurant, Isaac Hayes music, food, passion. He explained to me that when you make this dessert for your significant other, not only will the bananas be blazing, but she will be, too! You can tell that Isaac is a real ladies' man.

Serves 4

2 tablespoons unsalted butter
2 bananas, split lengthwise and cut in half
1/2 cup maple syrup
1 cup raisins
1 1/2 teaspoons ground nutmeg
1 tablespoon ground cinnamon
1 cup cognac
4 scoops vanilla ice cream
1 cup chopped toasted pecans
1 cup shredded coconut
Whipped cream for garnish

Coat a saute pan with cooking spray and heat over medium heat. Add the butter to the pan, and when it is hot, add the bananas. Sear then on both sides.

Add the maple syrup and reduce by one-half. Add the raisins, nutmeg, and cinnamon. Cook for 1 minute. Add the cognac and carefully flame off the alcohol.

Spoon the blazed bananas into 4 serving bowls. Place a scoop of ice cream on each serving.

Sprinkle the pecans and shredded coconut over each scoop of ice cream. Spoon the remaining sauce on top. Place a spoonful of whipped cream on top of everything and enjoy!

CEDAR-SMOKED SALMON WITH HONEY-MUSTARD GLAZE

Cooking the salmon on cedar planks is the method I use to infuse the great flavor of the cedar into the salmon. The wood needs to be soaked in water overnight to prevent it from catching fire. The cedar will smolder to create a smokehouse with your grill. Make sure the wood is not Wolmanized or treated.

Serves 4

1 cup honey
1/2 cup balsamic vinegar
1 cup dijon mustard
4 pieces cedar planks, 5 x 8 inches, soaked in water overnight
Four 8-ounce salmon fillets
Salt and black pepper to taste

Prepare an outdoor grill.

In a medium mixing bowl, whisk together the honey, vinegar, and mustard.

Place the soaked cedar planks on the grill grates.

Place the salmon fillets on the cedar planks. Brush with the honey-mustard glaze. Season with salt and pepper. Close the lid on the grill.

Watch the planks carefully to make sure they do not catch on fire.

Be careful when you lift the lid not to breathe in the smoke.

Rotate the planks if necessary.

Glaze the fillets 3 or 4 times before they are completely cooked, which should take 8-10 minutes.

Use a spatula to remove the salmon from the cedar planks. If not burned too badly, the cedar may be reused.

Cedar-smoked salmon is best served with grilled vegetables.