Download or read book Braise written by Daniel Boulud and published by Harper Collins. This book was released on 2006-10-31 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.

Download or read book Three World Cuisines written by Ken Albala and published by Rowman Altamira. This book was released on 2012 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: This "living" text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.

Download or read book Best of International Cooking written by Christian Teubner and published by HP Trade. This book was released on 1984 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gathers a variety of recipes from more than sixty countries for chicken, beef, lamb, rice, soups, bread, desserts, and other foods.

Download or read book The International Cookbook for Kids written by Matthew Locricchio and published by Marshall Cavendish. This book was released on 2004 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: The International Cookbook for Kids is packed with features that make cooking a snap: 6 classic recipes from Italy, France, China, and Mexico; More than 1 full-color photographs and illustrations; Hardcover with concealed spiral binding that lies flat when open; Easy-to-follow recipe format; Kid-tested recipes; Chef's tips discussing ingredients, nutrition, and technique; Safety section discussing basic kitchen precautions; Cooking terms and definitions; Special taco-party section; Includes dishes of every kind: Appetizers, Salads, Soups, Main Dishes, Vegetables and Sides, and Desserts

Download or read book Ethnic Cuisine written by Elisabeth Rozin and published by . This book was released on 1983 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cuisines of the Axis of Evil and Other Irritating States written by Chris Fair and published by Rowman & Littlefield. This book was released on 2008-08-03 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chris Fair has dined with soldiers in the Khyber Pass and with prostitutes in Delhi, rummaged for fish in Jaffna, and sipped Taliban tea in Peshawar. Cuisines of the Axis of Evil is a sophisticated, fun, and provocative cookbook with easy-to-follow recipes from both America’s traditional enemies in foreign policy—including Iran, Iraq, and North Korea—and friends of the U.S. who are nonetheless irritating by any measure. In addition, each country section includes all the smart, acerbic geopolitical nuggetry you need to talk the talk with the best of them. Recipes include Iranian chicken in a walnut pomegranate stew, Iraqi kibbe, and North Korean spicy cucumber, as well as special teas, mango salads, beverage suggestions, and much more.

Download or read book Medieval Cuisine of the Islamic World written by Lilia Zaouali and published by Univ of California Press. This book was released on 2009-09-14 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

Download or read book Discovering Global Cuisines written by Nancy Krcek Allen and published by Prentice Hall. This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in International Cuisines and valuable as a reference volume With an emphasis on technique, Discovering Global Cuisines is designed to give students a more authentic look at international cuisines. Capturing the culture of each region, this experienced chef-educator explores the history, geography, and foods of the world. Author-tested recipes fill each chapter as the reader is invited to discover the tastes, flavor foundations, signature techniques and signature recipes for a given country. Offering accuracy, authenticity, and adaptability, this full color book provides a rich look at international cuisine and it's most popular and intriguing styles.

Download or read book International Cuisine written by The International Culinary Schools at The Art Institutes and published by John Wiley & Sons. This book was released on 2008-07-15 with total page 884 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents more than four hundred authentic recipes from countries around the world along with information on land, history, food, and cooking techniques for each region.

Download or read book International Cuisine and Food Production Management written by Parvinder S Bali and published by OUP India. This book was released on 2012-06-07 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.

Download or read book International Cooking written by Patricia A. Heyman and published by Pearson. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in International Cookery, Continental Cookery, Cuisines of the World, World Cookery. Streamlined in this edition, this text looks at the world's cuisines and how they developed and evolved. Organised by continent, each country and cuisine is explored in terms of its history, topography, cooking methods, common foods, flavorings, and general characteristics. Over 340 recipes appear in this edition and represent a variety of foods and dishes from all segments of the menu. This edition features 90 brand new recipes, three new countries and ideas for modernising classic recipes. With an emphasis on flavour components and traditional and contemporary cookery, this edition reflects the evolving nature of world cuisine.

Download or read book World Food Paris written by James Oseland and published by Ten Speed Press. This book was released on 2021-11-16 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: “This book embodies the culinary soul of Paris. It describes the incredible diversity of France’s capital’s food scene and markets and provides quintessential French recipes, as well as stories from passionate home cooks and bistros alike. Accompanied by superb photos of the city, dishes, and ingredients, from cheeses to wines to bread, World Food: Paris is useful and fun to read and cook from.”—Jacques Pépin A definitive user’s guide that unlocks the secrets to real Parisian cooking, while the beautiful photography tells the tale of the world’s most dazzling food city. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY MINNEAPOLIS STAR TRIBUNE Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city’s leading home cooks and chefs, World Food: Paris—part of the World Food series from award-winning author and food expert James Oseland—intimately captures the Parisian way with food as never before. Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian apéro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as crème brûlée and Grand Marnier soufflé, a dish as luscious as it is makeable. Paris has long been synonymous with the best in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition.

Download or read book Ethnic Cuisine written by Elisabeth Rozin and published by Penguin Mass Market. This book was released on 1992 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes utilizing the "flavor principles" of thirty international cultures and subcultures from such diverse regions as Yucatan, Indonesia, central Asia, Northeast Africa and Provence.

Download or read book The Food Traveler s Handbook written by Jodi Ettenberg and published by Jodi Ettenberg. This book was released on 2012-09 with total page 131 pages. Available in PDF, EPUB and Kindle. Book excerpt: Part of the Traveler's Handbook series, The Food Traveler's Handbook provides a compelling argument for why it is important to use food as a lens through which you see the world. Using this handbook as a guide, you will learn how to eat safely in developing countries, source cheap but delicious streetside meals and discover how to make food a tool for understanding a new place and connecting to its local culture.

Download or read book COOKING LIGHT Global Kitchen written by David Joachim and published by Time Inc. Books. This book was released on 2016-06-01 with total page 947 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is an exciting time to be in the kitchen with so many incredible, flavorful ingredients from around the globe in our local supermakets. We can thank globalization for stimulating our taste buds--and for making it easier to eat healthy. David Joachim, Author

Cooking Light Global Kitchen brings a world of flavor, texture, and enticing aromas to your everyday meals. In this book, the sometimes intimidating topic of preparing your favorite ethnic-inspired dishes is made easy, approachable, and, most importantly, doable for home cooks of any skill level, by using ethnic ingredients easy-to-find in your local grocery store!

New York Times Bestselling author David Joachim, shares fascinating stories behind the world's most loved dishes as well as tips and techniques from 15 notable chefs and experts such as Rick Bayless, Marc Vetri, Michael Solomonov, Lidia Bastianich, Marcus Samuelsson, Jose Garces, Mark Bittman, and many more.

We'll show you how to create Mexican chile rellenos, homemade
pasta in the Italian tradition, Thai sticky rice, Egyptian koshari, and
many other dishes without venturing further than the supermarket.
You'll get a taste of the world without ever leaving home.

• More than 150 recipes from around the world provide adventurous eaters with plenty of options to keep their palates pleased
• Features melting pot recipes blending the flavors of multiple cuisines, appealing to America's love of fusion dishes
• All the recipes are prepared with easy-to-find ingredients, making each deliciously doable
• Full-color images of each recipe brings each dish to life
• A complete nutrition analysis shows readers they can makeonce-in-awhile favorites into everyday options
• Ingredients: Detailed information about the easy-to-find ingredients that are the basis of many of these international favorites, where to find them (mostly at the regular grocery store these days), and how to know you're picking the best.
  
  

Download or read book Cuisine and Empire written by Rachel Laudan and published by Univ of California Press. This book was released on 2015-04-03 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Download or read book Feast written by Anissa Helou and published by HarperCollins. This book was released on 2018-05-29 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: This award-winning cookbook “dives deep into Islamic food culture and history” with colorful stories and a wide array of timeless recipes (Food & Wine). Renowned chef Anissa Helou is an authority on the cooking of North Africa, the Mediterranean, and the Middle East. She has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. In Feast, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples. “[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way.” —Yotam Ottolenghi WINNER OF THE JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD