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: 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: 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: 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: 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: Chef Tonye
Publisher:
ISBN: 9781700452719
Category :
Languages : en
Pages : 236
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Book Description
Nigerian Cooking Bible is an Ultimate Diary of Nigerian Foods, Nigerian Soups, Nigeria National Dishes, Nigerian Breakfast all Traditional Nigerian Recipes. Either you are a Nigerian, living in Nigeria who is almost (But not quite) Satisfied with your Cooking of Nigerian Food, and cant figure out what's missing or you are a Nigerian, who is based abroad and you need a sure system that can always guarantee you of Delicious Nigerian Food or African Dishes as a whole...then, this Nigeria Cookbook is exactly for you. Nigerian Cooking Bible contains over 100 Delicious and Carefully selected Traditional Nigerian Recipes that you can always be sure of. Over 12 Nigerian Nigerian Stew and Sauce Over 20 Nigerian Soups Recipe and Guideline ( Nigeria Okra Soup, Nigerian Red Stew, Lumpy Nigerian Egunsi Soup e.t.c) Different Nigerian Rice Recipes ( Nigerian Jollof Rice, Nigeria Fried Rice e.t.c) Nigerian Beans Recipes (Nigerian Moi-moi, Akara, Ewa Agonyi, e.t.c) Nigerian Yam Recipes ( Asaro, Ifokore, Yam & Garden Egg, e.t.c) Tasty Nigerian Breakfast Recipes ...and much more. The Nigerian Cooking Bible is full of detailed cooking knowledge that will transform your skill of cooking Foods and African Dishes and make you an expert in no time. So, what are you waiting for?
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: Robert C. Ackart
Publisher: Grosset & Dunlap
ISBN: 9780448116235
Category : Cooking
Languages : en
Pages : 324
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Book Description
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.
