If you haven't tried Peruvian food yet, you don't know what you are missing! With an unexpected blend of Incan and Cantonese Flavors, Peruvian food hits your tastebuds full force, and once you try it, you'll be hooked. The spices will wake you up, and the preparation methods are both startling and amazingly simple in most cases. Think you know how to stir-fry? Think again!I will take you step-by-step through more than 50 authentic recipes, from easy, everyday meals to elaborate dinners. Family Secrets is far more than a cookbook; it is a celebration of family mealtime. These meals are not only meant to be eaten together, but created together. Start your own amazing mealtime moments by taking your family and friends on a culinary journey to Peru!
Author and master chef Emilio Peschiera takes readers on a tour through the history and evolution of Peruvian cuisine, from its beginnings with the Incas through the latest international influences, including a review of some basic techniques for preparing recipes with the secrets of true Peruvian flavor. More than 100 delicious recipes—from appetizers, entrees, desserts, and cocktails—are included along with tips and suggestions on pairing food and wine.
An “immensely readable” journey through modern Chinese history told through the experiences of the author’s extended family (Christian Science Monitor). When journalist Scott Tong moved to Shanghai, his assignment was to start the first full-time China bureau for “Marketplace,” the daily business and economics program on public radio stations across the US. But for Tong the move became much more: an opportunity to reconnect with members of his extended family who’d remained there after his parents fled the communists six decades prior. Uncovering their stories gave him a new way to understand modern China’s defining moments and its long, interrupted quest to go global. A Village with My Name offers a unique perspective on China’s transitions through the eyes of regular people who witnessed such epochal events as the toppling of the Qing monarchy, Japan’s occupation during WWII, exile of political prisoners to forced labor camps, mass death and famine during the Great Leap Forward, market reforms under Deng Xiaoping, and the dawn of the One Child Policy. Tong focuses on five members of his family, who each offer a specific window on a changing country: a rare American-educated girl born in the closing days of the Qing Dynasty, a pioneer exchange student, a toddler abandoned in wartime who later rides the wave of China’s global export boom, a young professional climbing the ladder at a multinational company, and an orphan (the author’s daughter) adopted in the middle of a baby-selling scandal fueled by foreign money. Through their stories, Tong shows us China anew, visiting former prison labor camps on the Tibetan plateau and rural outposts along the Yangtze, exploring the Shanghai of the 1930s, and touring factories across the mainland—providing a compelling and deeply personal take on how China became what it is today. “Vivid and readable . . . The book’s focus on ordinary people makes it refreshingly accessible.” —Financial Times “Tong tells his story with humor, a little snark, [and] lots of love . . . Highly recommended, especially for those interested in Chinese history and family journeys.” —Library Journal (starred review)
Unwilling to see Asian American women silenced beneath the noisy discourses of feminists, cultural nationalists, and Eurocentric historians, Wendy Ho turns to specific spoken stories of mothers and daughters. Against reductive tendencies of scholarship, she places her own conversations with her China-born grandmother and her U.S.-born mother and her own readings of other Asian American women writers. She finds in the writings of Maxine Hong Kingston, Amy Tan, and Fae Myenne Ng not only complex mother-daughter relationships but many-faceted relationships to fathers, family, community, and culture. Always resisting the simplistic explanations, In Her Mother's House brings Asian American women's experience as mothers and daughters to the forefront of gender and ethnicity.
Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.
American diners began to flock to Chinese restaurants more than a century ago, making Chinese food the first mass-consumed cuisine in the United States. By 1980, it had become the country's most popular ethnic cuisine. Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption. Engineered by a politically disenfranchised, numerically small, and economically exploited group, Chinese food's tour de America is an epic story of global cultural encounter. It reflects not only changes in taste but also a growing appetite for a more leisurely lifestyle. Americans fell in love with Chinese food not because of its gastronomic excellence but because of its affordability and convenience, which is why they preferred the quick and simple dishes of China while shunning its haute cuisine. Epitomized by chop suey, American Chinese food was a forerunner of McDonald's, democratizing the once-exclusive dining-out experience for such groups as marginalized Anglos, African Americans, and Jews. The rise of Chinese food is also a classic American story of immigrant entrepreneurship and perseverance. Barred from many occupations, Chinese Americans successfully turned Chinese food from a despised cuisine into a dominant force in the restaurant market, creating a critical lifeline for their community. Chinese American restaurant workers developed the concept of the open kitchen and popularized the practice of home delivery. They streamlined certain Chinese dishes, such as chop suey and egg foo young, turning them into nationally recognized brand names.
While superfoods have entered the health food conversation in recent years, most people are unaware that many of the most powerful foods on the planet hail from the Andes region—and now, for the first time ever, they are now widely available in the United States. Not only are these foods teeming with healing effects, they are also packed with flavor, transforming ordinary, everyday healthy meals into something extraordinary. Peruvian Power Foods introduces the top superfoods and their myriad health benefits, with more than 75 recipes from the Andes to the Amazon, a growing gastronomical hotspot for chefs and gourmands the world over. With recipes for breakfasts and smoothies, on the fly snacks, plus sublime suppers and decadent desserts, anyone from the fitness-minded to foodies can easily incorporate these nutrient- and antioxidant-rich foods into their daily lives. Tempt your taste buds without ruining your waistline with: Weekend waffles with maca, an anti-inflammatory, antioxidant that can be likened to natural Viagra as it helps potency in men. Breakfast granola with lucuma, a tangy tropical fruit that helps balance high blood pressure. Savory white bean hummus made with sacha inchi, a powerful omega-3s for heart health and brain power. Muffins made with pichuberry, a glucose controller, sugar regulator, and accelerant for flushing fat around the middle. Sinful yet slimmed-down brownies with cacao, an amazing antioxidant and chocolate substitute in everything from smoothies to cakes. From Peru to your plate, this Amazon-inspired health makeover will allow you to enjoy optimal health and optimal flavor one meal at a time.
Whether you're a lifelong New Yorker or you're visiting for the first time, when you're in the Big Apple you're in food heaven - a nosher's paradise where you can find the freshest and most authentic foods of any cuisine in the world, from steaming soup dumplings to Persian Kebabs, Moroccan tagines, Chinese bubble tea, Senegalese ginger beer, Colombian cholados, kosher focaccia bread, the freshest Italian cheeses, Guyanese roti and more! In this thorough and user-friendly book, passionate New York food guide Myra Alperson takes readers on her popular tours around town. Organized by borough and divided into easy-to-follow walks -- each of which can be done in an afternoon -- she points readers to the best ethnic restaurants, cafes, bakeries, tea houses, take-out stores, specialty shops, produce stands, supermarkets, and other food hot spots. From generations-old favorites to vibrant newcomers, the delicious discoveries and include the best: - Indian, Greek, Brazilian, Cuban, Romanian, Irish, Chinese, Afghan and Thai spots in Queens - Italian, Kosher, Caribbean, Polish, Scandinavian, Russian and Moroccan delights in Brooklyn - Chinese, West African, Soul Food, Mexican, Dominican, Korean and Turkish finds in Manhattan - Sicilian, Albanian, Jamaican and Cambodian delights in the Bronx - And much more. You'll also discover: New York's last authentic beer garden * where to buy Chilean hot dogs and Brazilian pizza* the newest wave of Egyptian markets * the last Kosher market in Brighton Beach and the only Norwegian market in New York City * fun and delectable side trips * vegetarian and kid-friendly finds * cultural information for each neighborhood, along with info on the best parks, museums, gift shops, and bookstores. Complete with subway, bus, and car directions along with detailed maps of each neighborhood covered, Nosh New York turns an afternoon in the city into a delicious food adventure.
