The Complete Book of National Dishes PDF Download
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Author: Henderson Daniel
Publisher:
ISBN: 9781733191401
Category :
Languages : en
Pages : 234
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Book Description
The Complete Book of National Dishes is a culinary journey (Cookbook), featuring recipes from every nation in the world. The book (Cook book) highlights the history and origin; with full-colored images, of over 200 recipes. For dinner tonight you can decide to dine in Asia, the Middle East, Africa, Arabia, Europe, the Americas, the Caribbean, Australia or Oceania, the choices are unlimited. Salt, fat, acid, heat, bizarre and strange, they are all there. This book is an invitation to everyone who wants to travel the world from the comfort of their own kitchen. There is a recipe for every food lover, from country A to Z. Full-color photo for every recipe Recipe from every sovereign country in the world Over 200 plus recipes With a historical background of every recipe A section for notes at the end of each recipe Recipes are divided into seven regions of the world Colored edges allow you to easily locate the different regions An easy to follow INDEX table A Calorie & Nutritional Comparison table
Author: Henderson Daniel
Publisher:
ISBN: 9781733191401
Category :
Languages : en
Pages : 234
Get Book Here
Book Description
The Complete Book of National Dishes is a culinary journey (Cookbook), featuring recipes from every nation in the world. The book (Cook book) highlights the history and origin; with full-colored images, of over 200 recipes. For dinner tonight you can decide to dine in Asia, the Middle East, Africa, Arabia, Europe, the Americas, the Caribbean, Australia or Oceania, the choices are unlimited. Salt, fat, acid, heat, bizarre and strange, they are all there. This book is an invitation to everyone who wants to travel the world from the comfort of their own kitchen. There is a recipe for every food lover, from country A to Z. Full-color photo for every recipe Recipe from every sovereign country in the world Over 200 plus recipes With a historical background of every recipe A section for notes at the end of each recipe Recipes are divided into seven regions of the world Colored edges allow you to easily locate the different regions An easy to follow INDEX table A Calorie & Nutritional Comparison table
Author: Vesta Lall
Publisher: Brooklands New Media
ISBN: 1789441358
Category : Cooking
Languages : en
Pages : 122
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Book Description
The book is designed to be an ideal present for family and friends who would appreciate the unique selection of recipes from different countries and continents from across the world. Each dish consists of spices and ingredients that the public can find in any independent and national supermarkets across the USA. This quick and easy recipe book is ideal for anyone who likes to experiment and try different dishes from across the globe.
Author: Ralph Nader
Publisher: Akashic Books
ISBN: 1617758280
Category : Cooking
Languages : en
Pages : 161
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Book Description
Ralph Nader and his family share recipes inspired by his parents’ commitment to the healthy diet of their homeland of Lebanon. “More than just a collection of recipes, though, this is a window on a culture and a family. Nader’s description of his mother convincing 8-year-old Ralph to eat radishes speaks volumes about this persuasive matriarch and the tireless activist she raised.” —Washington Post Book Club Ralph Nader is best-known for his social critiques and his efforts to increase government and corporate accountability, but what some might not know about him is his lifelong commitment to healthy eating. Born in Connecticut to Lebanese parents, Nader’s appreciation of food began at an early age, when his parents, Rose and Nathra, owned an eatery, bakery, and delicatessen called the Highland Arms Restaurant. The family eschewed processed foods and ate only a moderate amount of lean red meat. Nowadays, the Mediterranean diet is considered one of the healthiest on the planet, but in the 1930s and ’40s of Nader’s youth it was considered by many Americans as simply strange. Luckily for Nader and his siblings, this didn’t prevent their mother, Rose, from serving the family homemade, healthy meals—dishes from her homeland of Lebanon. Rose didn’t simply encourage her children to eat well, she took time to discuss and explain her approach to food; she used the family meals to connect all of her children to the traditions of their ancestors. The Ralph Nader and Family Cookbook shares the cuisine of Nader’s upbringing, presenting Lebanese dishes inspired by Rose’s recipes that will be both known to many, including hummus and baba ghanoush, as well as others that may be lesser known, such as kibbe, the extremely versatile national dish of Lebanon, and sheikh al-mahshi—”the ‘king’ of stuffed foods.” The cookbook includes an introduction by Nader and anecdotes throughout. The Ralph Nader and Family Cookbook will entice one’s taste buds, while sharing a side of Ralph Nader that may not be commonly known, though will not surprise anyone familiar with his decades of activism and involvement in consumer protection advocacy.
Author: Eric Kim
Publisher: Clarkson Potter
ISBN: 0593233506
Category : Cooking
Languages : en
Pages : 289
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Book Description
NEW YORK TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. IACP AWARD FINALIST • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly “This is such an important book. I savored every word and want to cook every recipe!”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note. In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story.
Author: Fernando Divina
Publisher: Random House Digital, Inc.
ISBN: 1580081193
Category : Cooking
Languages : en
Pages : 242
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Book Description
This book celebrates the amazing diversity of the original foods of North, Central, and South America. Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Includes 140 modern recipes representing tribes and communities from all regions of the Americas.
Author: Andrea Nguyen
Publisher: Ten Speed Press
ISBN: 1607749580
Category : Cooking
Languages : en
Pages : 169
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Book Description
JAMES BEARD AWARD WINNER • With this comprehensive cookbook, Vietnam’s most beloved, aromatic comfort food—the broth and noodle soup known as pho—is now within your reach. Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States. Here Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table. With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.
Author: Sarah Edington
Publisher: National Trust
ISBN: 9781905400423
Category : Cooking
Languages : en
Pages : 0
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Book Description
A collection of the best traditional British recipes from the National Trust. The recipes range from starters to puddings and provide a source of the tastiest food that has stood the test of time in British cooking, from medieval braised rabbit through shepherd's pie and toad in the hole to 'tum-tickling puds' such as apple hat and college pudding and delicate desserts damson snow and marbled rose cream. Though the emphasis is on the practical, the book includes the historical background for some of the key dishes within the book, from the first creamy macaroni cheese (first made in England in the 14th century but then not again until the 18th century when it returned from Italy) to 19th-century Mulligatawny soup (derived from a Southern Indian dish). The National Trust have researched the archives to find an authentic but delicious taste of history.
Author: Chef Pierre
Publisher:
ISBN:
Category :
Languages : en
Pages : 98
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Book Description
The ultimate Poutine Cookbook - 87 amazing and unique recipes for the National Dish of CanadaBONJOUR MES AMIS!!! J'AIME LA POUTINE!!! The creation of Poutine is disputed almost as much as what is the perfect gravy or the best way to make French Fries. Poutine was invented in a small town in the beautiful Province of Quebec over 60 years ago or was it invented seven years later in Drummondville - forever disputed but all Canadians can agree on one thing - we are proud of our Poutine. Today Poutine has exploded Internationally with people from around the world loving the National Dish of Canada.This Poutine Recipes Cookbook is the ultimate collection of variations from all over the world. From the traditional French Fries, Poutine Gravy Sauce, and Cheese Curds to International favourites like Sicilian Poutine or Chicken Shawarma Poutine, this cookbook has every poutine recipe you can think of. From being made by celebrity chefs Chuck Hughes and Bobby Flay to being on the menu at a summit between Justin Trudeau and Barack Obama - Poutine is one of the special gifts that Canada gets to share with the world.
Author: Marcella DiLonardo
Publisher: Penguin
ISBN: 0735235201
Category : Cooking
Languages : en
Pages : 378
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Book Description
Rediscover the simple pleasures of baking with a collection of comforting sweet and savoury recipes that celebrates seasonal flavours. Inspired by the abundance of the farms, orchards, and gardens of her childhood, Marcella DiLonardo has always loved baking throughout the year with the wide range of fruits and vegetables that accompany the changing seasons. With a few quality pantry essentials, Marcella focuses on simplicity in Bake the Seasons, sharing over 100 sweet and savoury recipes. These homey favourites are often modern twists on familiar classics and will quickly become tried and true dishes you return to again and again. Whether it's an indulgent Smoked Gorgonzola and Winter Pear Pizza to prepare for friends, a Jalapeno Cheddar Cornbread to bring to a summer picnic, or beautiful holiday cakes, these comfort foods will impress your nearest and dearest. Not only can these delicious indulgences be enjoyed throughout the year at special occasions, Marcella serves up options for any time of day, for breakfast, lunch, and dinner, not to mention buttery treats, like Lemon Lavender Shortbread, to accompany a cup of afternoon tea. Showcasing Marcella's beautiful photography, Bake the Seasons is filled with mouthwatering treats and pastries, and takes us through the vibrant produce and enticing flavours of the spring, summer, fall and winter. You'll be delighted with classics like Strawberry Rhubarb Pie, as well as Marcella's personal spin on traditional baking, including Zucchini Cheddar Bread and Salted Honey Challah, and inspiring combinations, like Garlic Scape Brie Biscuits and a Lemon Thyme Tart. So whether you need a simple, comforting dinner idea or a lazy weekend breakfast for two, this collection of delicious, rustic recipes will suit your every day and every season.
Author: Amelia Simmons
Publisher: Andrews McMeel Publishing
ISBN: 1449423981
Category : Cooking
Languages : en
Pages : 73
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Book Description
This eighteenth century kitchen reference is the first cookbook published in the U.S. with recipes using local ingredients for American cooks. Named by the Library of Congress as one of the eighty-eight “Books That Shaped America,” American Cookery was the first cookbook by an American author published in the United States. Until its publication, cookbooks used by American colonists were British. As author Amelia Simmons states, the recipes here were “adapted to this country,” reflecting the fact that American cooks had learned to prepare meals using ingredients found in North America. This cookbook reveals the rich variety of food colonial Americans used, their tastes, cooking and eating habits, and even their rich, down-to-earth language. Bringing together English cooking methods with truly American products, American Cookery contains the first known printed recipes substituting American maize for English oats; the recipe for Johnny Cake is the first printed version using cornmeal; and there is also the first known recipe for turkey. Another innovation was Simmons’s use of pearlash—a staple in colonial households as a leavening agent in dough, which eventually led to the development of modern baking powders. A culinary classic, American Cookery is a landmark in the history of American cooking. “Thus, twenty years after the political upheaval of the American Revolution of 1776, a second revolution—a culinary revolution—occurred with the publication of a cookbook by an American for Americans.” —Jan Longone, curator of American Culinary History, University of Michigan This facsimile edition of Amelia Simmons's American Cookery was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
