Around the World in 80 Dishes PDF Download

Author: David Loftus
Publisher: Atlantic Books (UK)
ISBN: 9781848875227
Category : Cooking
Languages : en
Pages : 0

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Book Description
One of the world's leading food photographers brings together some of the world's greatest chefs--including Jamie Oliver, Heston Blumenthal, and Nigella Lawson--in a treasure-trove of treats from the four corners of the globe David Loftus is one of the world's leading food photographers: on the road 350 days of the year, camera in hand, shooting top chefs and their wonderful dishes from Battersea to New York to the Bahamas. Now he shares the most delicious cuisine he has come across on his travels with 80 recipes from the world's favorite chefs, in a collection following in the footsteps of Phileas Fogg and his famous Grand Tour, taking in Europe, the Middle East, Asia, and America. These mouthwatering recipes come from international chefs and writers including Jamie Oliver, Nigella Lawson, Gennaro Contaldo, Heston Blumenthal, and Atul Kochhar. Whether the recipes come from street-sellers or Michelin-starred restaurants, the dishes all evoke a taste of the places from which they hail, from Sybil's Sticky Orange, Kashmiri Chilli & Vodka Cake to Andaman Island Squid and Pineapple. Rich with the stories behind the recipes and impeccably stylish with arresting bellyband, ribbon, and illustrated endpapers, this is a dream anthology for committed cooks and amateurs alike. Recipes include dual measurements.

Author: Mr. M.
Publisher: Lulu.com
ISBN: 1300889012
Category : Cooking
Languages : en
Pages : 108

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Book Description
Third Coast Daily restaurant and food reviewer, Mr. M., takes you on a culinary journey for two around the world featuring easy and culturally diverse recipes from the Americas & the Caribbean, Europe, Africa, the Middle East, India, many other parts of Asia and Japan, and "down under." Recipes include many vegetarian options and plenty of side dishes with gorgeous, full-color food and travel photos throughout, along with tips and general guidelines for scaling large-serving recipes down to servings for you and your #2. Includes a detailed index in the back for easy referencing. The perfect-bound spine is actually quite easy to work with in the kitchen. Note that the Lulu.com preview is customized and lets you have a glimpse of the first few pages of each section. The Lulu.com preview really doesn't do the book justice because the printed version has a beautiful, glossy cover with crisp, bright print and images!

Author: Lesley Blanch
Publisher: Grub Street Publishers
ISBN: 1909808717
Category : Cooking
Languages : en
Pages : 177

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Book Description
A grand tour for the taste buds—a delightful classic cookbook of the postwar era from a well-traveled woman. This charming little book was first published in 1956, when people in England were still enduring postwar restrictions on both traveling and eating. In the words of its author, Lesley Blanch, “benign fate whisked me elsewhere to follow less restricted ways, travelling widely and eating wildly.” Her gastronomic world tour includes eighty recipes, each prefaced by an account of where they were first tasted or with some amusing anecdote. You’ll find delicious dishes from her journeys around Europe and to the Middle East and Far East, Africa, the Pacific, Central and South America, and even a good old Baked Virginia Ham from the USA.

Author: Lonely Planet Food
Publisher: Lonely Planet
ISBN: 1788684966
Category : Cooking
Languages : en
Pages :

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Book Description
We've taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most exciting chefs on four wheels. From sea bass ceviche and Lebanese msakhan to American peach cake, discover how to cook some of the world's most crowd-pleasing dishes, meet the chefs and hear the stories behind their passion projects.

Author: Matthew Prescott
Publisher:
ISBN: 1250144450
Category : Cooking
Languages : en
Pages : 291

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Book Description
An Inconvenient Truth with recipes: a fresh, beautifully designed cookbook with valuable resources for environmentally friendly, healthy, plant-based dishes.

Author: Matt Armendariz
Publisher: Quirk Books
ISBN: 1594746990
Category : Cooking
Languages : en
Pages : 190

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Book Description
See for yourself why everything tastes better on a stick with these 80 recipes for skewered snacks, appetizers, and desserts that will be the hit of any party Why do the world’s most delicious foods taste even better served on a stick? Author and photographer Matt Armendariz answers the question with dozens of delightful recipes for party food, street-cart food, junk food, and more. From elegant hors d’oeuvres to humble everyday fare, it’s all here: • Deep-fried mac 'n' cheese • S'mores • Antipasti • Bacon-wrapped shrimp • Fudge puppies • Fish and chips • ...and more! On a Stick! also includes tricks for using sticks and skewers like cocktail picks, sugarcane, and fresh rosemary, ideas for entertaining, plus quick and easy recipes for delicious homemade marinades, dips, and sauces.

Author: Anya Von Bremzen
Publisher: William Morrow Cookbooks
ISBN: 9780060197315
Category : Cooking
Languages : en
Pages : 368

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Book Description
Anya von Bremzen has traveled far and wide in search of the world's greatest flavors. Along the way she has gathered a definitive collection of classic recipes and a lifetime's worth of stories. Here the award-winning, globe-trotting food writer presents eighty of the world's best-loved dishes, from more than twenty-eight countries, an all-hits international food tour for cooks and readers everywhere. No matter how far she travels or how many cookbooks she acquires, Anya observes that, like most cooks, she returns to the same recipes time and time again: pad thai, bouillabaisse, apple pie, couscous, gazpacho, risotto -- the classics that we all know and love. In this book she sets out to find the best, most authentic recipes for these iconic dishes by collecting and perfecting dozens of recipes from the stoves of cooks the world over. Over time, Anya tested, revised, and honed these eighty classic recipes, allowing home cooks to recreate, at last, their favorite foods -- with delicious results. With these clear, accessible recipes at your fingertips, you don't have to go to Spain to get the best paella or to Italy for the best pizza or pesto -- you don't even have to go to a lot of country-specific cookbooks. Accompanying the recipes are delightful, illuminating essays detailing the dishes' origins and how they are prepared and enjoyed today. Packed with historical information and portraits of the contemporary food culture of dozens of countries, the essays bring these eighty classics to life and are indispensable reading on their own. Whether you are a seasoned home cook, a world traveler, or an armchair adventurer,The Greatest Dishes! will provide you with unprecedented firsthand information about these emblematic foods, along with the legends, controversies, and passions they have inspired throughout history.

Author: Joanne Lee Molinaro
Publisher: Penguin
ISBN: 0593084276
Category : Cooking
Languages : en
Pages : 337

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Book Description
THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history. As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea. The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.

Author: Cynthia Chen McTernan
Publisher: Rodale Books
ISBN: 1635650038
Category : Cooking
Languages : en
Pages : 288

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Book Description
In A Common Table, Two Red Bowls blogger Cynthia Chen McTernan shares more than 80 Asian-inspired, modern recipes that marry food from her Chinese roots, Southern upbringing, and Korean mother-in-law’s table. The book chronicles Cynthia’s story alongside the recipes she and her family eat every day—beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family. As Cynthia’s life has changed, her cooking has become more diverse. She shares recipes that celebrate both the commonalities and the diversity of cultures: her mother-in-law’s spicy Korean-inspired take on Hawaiian poke, a sticky sesame peanut pie that combines Chinese peanut sesame brittle with the decadence of a Southern pecan pie, and a grilled cheese topped with a crisp fried egg and fiery kimchi. And of course, she shares the basics: how to make soft, pillowy steamed buns; savory pork dumplings; and a simple fried rice that can form the base of any meal. Asian food may have a reputation for having long ingredient lists and complicated instructions, but Cynthia makes it relatable, avoiding hard-to-find ingredients or equipment, and breaking down how to bring Asian flavors home into your own kitchen. Above all, Cynthia believes that food can bring us together around the same table, no matter where we are from. The message at the heart of A Common Table is that the food we make and eat is rarely the product of one culture or moment, but is richly interwoven—and though some dishes might seem new or different, they are often more alike than they appear.

Author: Taylor Riggs
Publisher: Page Street Publishing
ISBN: 1624143512
Category : Cooking
Languages : en
Pages : 389

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Book Description
Satisfying and Nutritious Meals without the Hassle Real Food, Real Simple makes preparing whole, nutrient-dense foods as easy as one, two, three, four, five with delicious recipes that are gluten-free, Paleo-friendly and exceptionally healthy. Taylor Riggs, Registered Dietitian Nutritionist and founder of Simply Taylor, shares 80 incredible recipes that encompass her healthy lifestyle manifesto in five steps or less. Her recipes showcase complex and intriguing flavors but are surprisingly easy to make. They include: • Asian Chicken Lettuce Wraps • Balsamic Date and Prosciutto Pizza with Goat Cheese and Arugula • Rich Chocolate Ramekin Cakes • Coconut Crêpes Two Ways • Hawaiian Beef Burgers with Pineapple and Avocado • Game Day Bison and Sweet Potato Chili With Mornings Over Easy, Effortless Entrées and everything in between, you’ll have delicious and creative dishes to fuel your body and entice your taste buds with little-to-no effort.