Update your passport and join Chef Maneet Chauhan of Food Network's Chopped on a culinary journey as she creates the finest cuisine from 25 different countries. In her book Flavors of My World, Chef Maneet shares recollections and inspiration from her travels abroad--and she brings that inspiration home to put her own twist on dozens of recipes, using Indian flavors! Each country, from Argentina to Vietnam, features a food and a drink recipe. Highlights include Pa Doi Pots de Crème from France, Sarson Saag Paneer Spanakopita from Greece, Mint Cilantro Shrimp Pakora Sushi from Japan, and Corgi Coffee Atole from Mexico.
Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Takes children on a culinary journey around the world, teaching them about new cultures and landscapes through different foods. This illustrated non-fiction book explains facts with interesting references and stories that spark curiosity about the different history and cultures of the world. As children learn about foods, they also understand how the environment and cultural practice can shape the way we eat. By the end, they will have learned about different cuisines and cultures with a thought about how we all share these widely today.
Noted Pandaren chef Nomi is your guide through the culinary world of Azeroth in this follow-up to World of Warcraft: The Official Cookbook. Journey through Azeroth and prepare to feast on new culinary delights inspired by this officially-licensed World of Warcraft cookbook. In this cookbook, Pandaren chef Nomi has collected the best recipes gathered during his travels and will instruct you in everything you need to know as you feast your way through Azeroth. As a young boy in Pandaria, Nomi answered the beckoning call of the Cooking School Bell and quickly grew into a promising chef. Through the years, this intrepid cook has traveled across Azeroth, learning countless regional recipes and techniques from Pandaria, the Broken Isles, and even the mysterious Shadowlands. Each chapter features easy-to-follow dishes, as well as numerous tips on how to not burn your food. Let culinary expert Nomi be your guide in World of Warcraft: New Flavors of Azeroth.
From "Gourmet" to "Esquire" to the "Wall Street Journal," Bernstein has drawn widespread acclaim for her passionate reinterpretations of the Latin dishes of her childhood. In her first cookbook, she introduces this exciting food.
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.
Presents a collection of 450 recipes from around the world for appetizers, soups, salads, breads, pizzas, egg dishes, pasta and noodle dishes, main dishes, vegetables, rice and bean dishes, condiments, desserts, and beverages.
A history of the world's favorite scent and flavor looks at the diverse impact of vanilla on the worlds of medicine, psychology, politics, and food, tracing the history of vanilla through the centuries and offering a variety of insights, trivia, lore, and recipes.
