Three Generations of Chilean Cuisine
Three Generations of Chilean Cuisine

Author: Mirtha Umaña-Murray

Publisher: McGraw-Hill/Contemporary

Published: 1996

Total Pages: 312

ISBN-13:

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The uniqueness of Chile's geography, stretching along the Pacific Ocean through so many latitudes, has yielded a remarkable array of seafoods and agricultural produce. To these native products has been added a diverse lot of immigrant cooking techniques reflecting many backgrounds. The result is a cuisine unlike any other in the world. Umana-Murray has written an easy-to-follow cookbook that aims to attract North Americans to typical Chilean home cooking. The book offers reproductions of everyday Chilean dishes that don't rely on ingredients unavailable off the South American continent. Recipes here have an unassuming air typical of all good home cooking. Currently a U.S. resident, Umana-Murray recognizes the limitations of North American kitchens, so she suggests practical substitutions that echo Chilean foods rather than rigorously reproducing originals. Useful for public library international cookery collections. - Mark Knoblauch-

Chile
Chile

Author: Tim Burford

Publisher: Bradt Travel Guides

Published: 2005

Total Pages: 700

ISBN-13: 9781841620763

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This guide to Chile refreshingly focuses on the country's natural history and culture. It encompasses every aspect of this geographically diverse country, from the immense deserts and peaks in the north, via the fertile central valleys, to the dense rainforests and glaciers of the south. There is opportunity to discover the culture of Chile, including mummies from the 5th century BC found in the Atacama Desert and Inca ruins. Travellers can hike the Andes, savour fine and affordable wine, and venture off shore to sail and kayak. This guide details every aspect of travel, from accommodation and eating out to national parks and sailing, in this most easy of Latin American countries for independent travellers.

Food Cultures of the World Encyclopedia [4 volumes]
Food Cultures of the World Encyclopedia [4 volumes]

Author: Ken Albala

Publisher: Bloomsbury Publishing USA

Published: 2011-05-25

Total Pages: 1566

ISBN-13: 0313376271

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This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.

Herbs & Spices
Herbs & Spices

Author: Jill Norman

Publisher: Penguin

Published: 2015-05-05

Total Pages: 338

ISBN-13: 1465443304

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Herbs & Spices is the essential cook's companion, now redesigned and updated with all new recipes. A classic reference, the best-selling Herbs & Spices is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes, marinades, pastas, pickles, and sauces. Part spice cookbook, part kitchen encyclopedia, Herbs & Spices offers handy seasoning how-tos: How to identify and choose the best herbs, spices, and other flavorings. How to prepare and cook with them to ensure you are making the most of their flavors. How to make your own blends, spice rubs, sauces, and more - then customize them for your family's palate. Herbs & Spices is perfect for beginning cooks just setting up a kitchen, foodies exploring the deliciously exotic mash-ups of today's modern cooking, and experts looking for ways to experiment with new flavor combinations. This practical illustrated reference book gives you all the guidance you need to become a master of seasonings and to make tantalizing food from around the world.

Street Food around the World
Street Food around the World

Author: Bruce Kraig

Publisher: Bloomsbury Publishing USA

Published: 2013-09-09

Total Pages: 883

ISBN-13:

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In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. Street foods run deep throughout human history and show the movements of peoples and their foods across the globe. For example, mandoo, manti, momo, and baozi: all of these types of dumplings originated in Central Asia and spread across the Old World beginning in the 12th century. This encyclopedia surveys common street foods in about 100 countries and regions of the world, clearly depicting how "fast foods of the common people" fit into a country or a region's environments, cultural history, and economy. The entries provide engaging information about specific foods as well as coverage of vendor and food stall culture and issues. An appendix of recipes allows for hands-on learning and provides opportunities for readers to taste international street foods at home.

Wild Game Recipes and Laughs
Wild Game Recipes and Laughs

Author: Robert Foote

Publisher: Wheatmark, Inc.

Published: 2010-04

Total Pages: 133

ISBN-13: 1604943629

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As a true conservationist hunter, you're driven by the same primal urge that has always inspired humans to hunt: the urge to provide sustenance. You eat what you kill. Naturally, you also want what you eat to taste great. "Wild Game--Recipes and Laughs" combines the author's lifelong love of hunting with his zest for cooking, travel, and learning about other cultures. With recipes for dishes like Camp Curry, Deer Chops with Chipotle Sauce, Elk Korean Barbecue, and Rabbit Stew with Vegetables and Port Sauce, you'll find a delicious way to prepare just about any meal you bring home. If a disappointing hunt has left you without a few necessary ingredients, there are also cartoons throughout to cheer you up until the next outing. About the Authors Matthew Foote has had an interest in cartoons since high school. He and collaborator Kristen Blaze have worked together in the Tucson and Southern California art scene for several years.

Ethnic American Food Today
Ethnic American Food Today

Author: Lucy M. Long

Publisher: Rowman & Littlefield

Published: 2015-07-17

Total Pages: 741

ISBN-13: 1442227311

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Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.

The New Cooks ̓catalogue
The New Cooks ̓catalogue

Author: Burton Wolf

Publisher: Knopf

Published: 2000

Total Pages: 538

ISBN-13:

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Updated, expanded, thoroughly revised, and now in full color--the definitive guide to cooking equipment and utensils This book offers detailed evaluations of more than a thousand items of kitchen equipment--from paring knives to grill pans to espresso machines--providing you with practical information about brands, models, size, function, and performance. Each entry is accompanied by a color photograph and includes features and tips on care and usage. Also included are sections on what to look for when purchasing, as well as recipes and sidebars by more than a hundred culinary celebrities. Whether you are setting up a kitchen for the first time or adding to a long-standing collection, you will findThe New Cooks' Cataloguean invaluable and entertaining guide to making the right selections. Contributors include: Bruce Aidells Lidia Matticchio Bastianich Mario Batali Michael & Ariane Batterberry Rick Bayless Daniel Boulud Terrance Brennan Giuliano Bugialli David Burke Penelope Casas Helen Chen Julia Child Bernard Clayton Shirley Corriher Marion Cunningham Ariane Daguin Rocco DiSpirito Alain Ducasse Florence Fabricant Susanna Foo Larry Forgione Edward Giobbi Dorie Greenspan Jessica B. Harris Marcella Hazan Maida Heatter Pierre Hermé Ken Hom Dr. Ernesto Illy Steven Jenkins Thomas Keller Gray Kunz Daniel Leader Sarabeth Levine Michael Lomonaco Nobu Matsuhisa Michael McCarty Danny Meyer Joan Nathan François Payard Jacques Pépin James Peterson Alfred Portale Paul Prudhomme Eric Ripert Claudia Roden Douglas Rodriguez Michael Romano Julie Sahni Marcus Samuelsson Nancy Silverton Raymond Sokolov André Soltner Jane & Michael Stern Christopher Styler Jacques Torres Barbara Tropp Margaret Visser Jean-Georges Vongerichten Alice Waters Nach Waxman Jasper White Paula Wolfert Kevin Zraly