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Author: Jess Carey
Publisher:
ISBN: 9781367078161
Category :
Languages : en
Pages :
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Book Description
This book is a collection of recipes inspired by meals I've enjoyed on my travels around the world, as well as some of the stories behind them and places I ate them; basically, part cook book, part journal, travel guide!
Author: Jess Carey
Publisher:
ISBN: 9781367078161
Category :
Languages : en
Pages :
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Book Description
This book is a collection of recipes inspired by meals I've enjoyed on my travels around the world, as well as some of the stories behind them and places I ate them; basically, part cook book, part journal, travel guide!
Author: Diane Simone Vezza
Publisher: Simon & Schuster Books for Young Readers
ISBN: 9781481488129
Category : Juvenile Nonfiction
Languages : en
Pages : 0
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Book Description
Easy recipes and whimsical illustrations share the beauty of food and culinary history from around the globe with young readers in this cookbook with dishes from Africa, China, Russia, and many other regions. Through easy-to-follow recipes and fascinating insight, Passport on a Plate is a cookbook that teaches children about food and food customs from around the globe. Twelve chapters, each focused on a country or region, introduce young readers to the culinary history of different lands and the eating habits of people from a range of cultures. With tips for serving food at parties, activities to do with friends or in the classroom, foreign language expressions for inviting others to eat, and “utensil ratings” to indicate recipe difficulties, this book is perfect for young, curious chefs.
Author: Alice Phillips
Publisher: Cedar Fort Publishing & Media
ISBN: 1462124275
Category : Cooking
Languages : en
Pages : 595
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Book Description
Great flavor knows no boundaries After years traveling the globe, popular food blogger Ally Phillips has tasted almost everything. Now she’s bringing you the best eats the world can offer in a one-of-a-kind cookbook that shares recipes, meal ideas, and entire cultures. Whether you’re in the mood for something tantalizingly unique, like Jerusalem Eggs with Forbidden Rice & Quinoa, or comfortingly familiar, like Picasso Belgian Waffles, this book lets you wander the world without ever leaving your kitchen Take your taste buds traveling through the exotic flavors and textures of Lemon & Almond Basbousa • Avocado Radicchio Wasabi Salsa Jamaican Jerk Caramelized Onion Burgers • Makai Paka With ingredients you can find anywhere and easy-to-follow instructions, these recipes will bring the world’s favorite foods to your dining table so you can impress all your friends and family. Fresh, vibrant, and full of life, this inspiring collection of global recipes is guaranteed to turn your ordinary meals into memorable masterpieces.
Author: Arseny Knaifel
Publisher: Penguin
ISBN: 0744066131
Category : Cooking
Languages : en
Pages : 526
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Book Description
Discover dishes from around the world—and the stories behind them Can you capture the flavor of Berlin-style doner kebab at home? What exactly is a dumpling? Is it possible to make homemade Fanta that tastes better than the original? Get the answers to these questions and more as you travel along with Andong, YouTube's favorite culinary adventurer, in an exploration of the origins, fusions, and evolutions of popular foods from around the globe. Andong brings his signature curiosity and enthusiasm to an eclectic range of dishes and offers personal insights, stories, and nuggets of trivia to accompany the recipes. Whether you want to replicate hand-pulled street noodles at home or uncover the secrets of the smoothest hummus, you can learn from Andong’s experiences and get started on your own culinary adventure. Includes: Over 85 recipes for dishes from around the globe, all with full-color photography Creative approaches to recreating popular dishes from all over the world Reflections and anecdotes about the joy of discovering new foods and learning about the world through a culinary lens.
Author: Andrea Lynn
Publisher: St. Martin's Griffin
ISBN: 1466857552
Category : Travel
Languages : en
Pages : 290
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Book Description
Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York's celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage—all without ever leaving Queens! Queens: A Culinary Passport welcomes visitors to the borough, serving as your guide to more than 40 hand-picked ethnic restaurants and food stands, complete with chef profiles and recipes for recreating signature dishes at home. Also included are highlights of not-to-be-missed hidden spots, like ethnic grocery stores stocked with multicultural essentials, fresh-from-the-sea fish markets, and delis that turn out freshly made mozzarella and sopressata. For Queens novices, the book includes easy-to-follow subway directions and even detailed neighborhood walking tours, ensuring that your next trip to Italy, India, Greece, Latin America, and China is only a borough away.
Author: Sasha Martin
Publisher: National Geographic Books
ISBN: 142621653X
Category : Biography & Autobiography
Languages : en
Pages : 356
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Book Description
"It was a culinary journey like no other: Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook--and eat--a meal from every country in the world. As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother, to a string of foster homes, to the house from which she launches her own cooking adventure, Marin's heartfelt, brutally honest memoir reveals the power of cooking to bond, to empower, and to heal--and celebrates the simple truth that happiness is created from within"--
Author: Marcus Samuelsson
Publisher: Voracious
ISBN: 0316480673
Category : Cooking
Languages : en
Pages : 613
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Book Description
An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.
Author: Betty Liu
Publisher: HarperCollins
ISBN: 0062854747
Category : Cooking
Languages : en
Pages : 698
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Book Description
One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.
Author: Tiffany Foo-Garcia
Publisher: Mascot Books
ISBN: 9781684013562
Category : Juvenile Fiction
Languages : en
Pages : 96
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Book Description
"Ruby Foo might seem like a normal middle schoolerƒƒ‚‚ƒ‚‚"ƒƒ‚‚ƒ‚‚€ƒƒ‚‚ƒ‚‚"until you get a taste of her amazing culinary creations! In the kitchen, Ruby transforms into a fearless superhero, the Fantastic Foo. It's a good thing too, because when a mysterious famous photograph leads her out of her own kitchen and into her grandfather's, she'll need skill and courage to uncover some deeply buried secrets. With her end-of-year history assignment looming, will she be able to solve the mystery in time? Follow Ruby as she dives into delicious culinary challenges (recipes included!) and discovers how history, big and small, has shaped her life."
Author: Kim Koeller
Publisher: R & R Publishing
ISBN: 9780976484509
Category : Cooking
Languages : en
Pages : 484
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Book Description
The first book dedicated to eating around the corner and around the world while managing ten food allergens including: corn, dairy, fish, gluten, peanuts, shellfish, soy, tree nuts, and wheat. This full-color book gives more than 300 million people in the western world impacted by specialized diets the freedom to eat what and where they want with confidence and ease. Original. 15,000 first printing.
