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Author: Jeanne Jacob
Publisher: Bloomsbury Publishing USA
ISBN: 1610694694
Category : Cooking
Languages : en
Pages : 1996
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Book Description
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
![The World Cookbook [4 volumes] PDF](https://books.google.com/books/content/images/frontcover/IuTNEAAAQBAJ?fife=w80-h100)
Author: Jeanne Jacob
Publisher: Bloomsbury Publishing USA
ISBN: 1610694694
Category : Cooking
Languages : en
Pages : 1996
Get Book Here
Book Description
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
Author:
Publisher:
ISBN: 9789831586242
Category : Cake
Languages : en
Pages : 128
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Book Description
Author: Helen Leach
Publisher:
ISBN: 9781877372575
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
Australians and New Zealanders have long debated which country invented the pavlova, a large meringue dessert cake said to emulate the lightness of the famous ballerina, Anna Pavlova. However, the real story of the ballerina's visit to the Antipodes and the emergence of three different pavlovas has been neglected. The contributions of a gelatine manufacturer, a Dunedin spinster, and numerous other New Zealand housewives are all revealed in this fascinating contribution to food history. The book shows the evolution of the three pavlova types, that their recipes have never been set in stone, and that creative and innovative cooks have played the most important roles in transforming a fashionable afternoon tea cake into an iconic dessert. The book includes 12 classic pavlova recipes.
Author: Norzailina Nordin
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 88
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Book Description
Step into the world of variety with this book. From bite-sized meat-topped cakes, to crispy fritters and coconut-filled snacks, this collection of 70 recipes promises to awaken your senses with every bite! Baked in various types of cake moulds, steamed in freshly-plucked banana leaves or simply moulded attractively by hand and boiled or deep-fried, these sweet and savoury Malay cakes make great tea-time snacks or a light but hearty meal. Sweet and Savoury Malay Kuih features a comprehensive glossary of ingredients and equipment to help you understand the key to making perfect Malay kuih every time!
Author: Jeanie Lau
Publisher:
ISBN: 9780645250381
Category :
Languages : en
Pages : 180
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Book Description
Makan at Mum's is a celebration of Jeanie's Malaysian - Chinese heritage and her love of cooking and baking - especially for bringing family and friends together. With her daughter, Katrina, they have captured more than 70 delightful recipes and photographs, so that they may share their passion for food, with you.
Author: John J. Segreto
Publisher: Touchstone
ISBN: 9780671504748
Category : Cooking
Languages : en
Pages : 212
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Book Description
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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Book Description
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Charles de Ledesma
Publisher: Penguin
ISBN: 1405385073
Category : Travel
Languages : en
Pages : 789
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Book Description
The Rough Guide to Malaysia, Singapore and Brunei is the ultimate travel guide to these three exciting Southeast Asian destinations. Discover this dynamic region; from the turquoise beaches of Thailand, spectacular Gunung Mulu National Park, Mount Kinabalu, historic temples and the Perhentian Islands, to amazing Singaporean cuisine and lively nightlife. Packed with detailed, practical advice, this guide provides up-to-date descriptions of the best hotels in Malaysia, Singapore and Brunei and recommended restaurants, shopping and festivals, for all budgets. Fully updated and expanded, coverage includes Taman Negara, Penang and Singapore, and magnificent Ulu Muda Forest Reserve. You’ll find expert background on Malaysian, Singaporean and Brunei history, with full colour features exploring Malay culture and Borneo’s longhouse architecture. Explore all corners of Malaysia, Singapore and Brunei with the clearest maps of any guide and practical language tips. Make the most of your holiday with The Rough Guide to Malaysia, Singapore and Brunei.
Author: Lonely Planet
Publisher: Lonely Planet
ISBN: 1787019764
Category : Travel
Languages : en
Pages : 1220
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Book Description
The world's top 500 food experiences - ranked! We asked the planet's top chefs, food writers and our food-obsessed authors to name their favourite, most authentic gastronomic encounters. The result is a journey to Mozambique for piri-piri chicken, Japan for bullet train bento boxes, San Sebastian pintxos bars, and a further 497 of the most exciting eateries anywhere on Earth. Ultimate Eatlist is the follow-up to our bestselling Ultimate Travelist and is a must-own bucket list for foodies and those who love to travel. You'll discover the planet's most thrilling and famous culinary experiences, the culture behind each one, what makes them so special, and why the experience is so much more than what's in the plate, bowl or glass in front of you. How many have you tried and what's your number one? With contributions from Monica Galetti, Curtis Stone, Mark Hix, Ben Shewry, Dan Hunter, Ping Coombes, Gail Simmons, Tony Singh, Elena Arzak, and many more. Entries include: Laksa, Malaysia Grilled octopus, Greece Smorrebrod, Denmark Ceviche, Peru Po boy, USA Steak tartare, France Bibimbap, Korea Dim Sum, Hong Kong Reindeer Stew, Finland Jerked chicken, Jamaica Asado, Argentina Shakshuka, Israel Pho, Vietnam Wildfoods Festival, New Zealand The Fat Duck restaurant, UK Tokyo sushi counters, Japan Bistecca alla Fiorentina, Italy Adelaide Central Market, Australia Grilled fish, Seychelles Irish stew New York Reuben delis, USA About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.
Author: Chef Wan
Publisher: Marshall Cavendish International Asia Pte Ltd
ISBN: 9814435023
Category : Cooking
Languages : en
Pages : 290
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Book Description
Malaysia’s Culinary Ambassador and Asia’s most notable chef Chef Wan shares 138 of his favourite Asian recipes in his latest book, The Best of Chef Wan. With a full range of recipes including curries, stir-fries, braises, soups, noodle and rice dishes as well as snacks and desserts, The Best of Chef Wan is set to be Chef Wan’s best cookbook yet.
