Around the World in 350+ Recipes
“Holidays in far flung places have increased our awareness of different foods, and restaurants on every street corner now offer dishes that no so long ago would have been unfamiliar,” the editors of this volume say in their introduction. And indeed: This is nothing less than a lavishly illustrated and marvelously edited culinary trip around the whole world, with stops in North and Sub-Saharan Africa, China, Japan, Indonesia, Thailand, India, the Middle East, Italy, Spain, France, North America, the Caribbean and Mexico.
All recipes are broken down into small, easy to follow steps, demonstrated in numerous photos. Ingredients are listed with quantities given both in the American and the metric measuring system, thus making the recipes easily accessible wherever you live. Numerous cook’s tips add to the cooking experience and ensure its success. Most of the ingredients are easy to come by, although some may require a trip to a specialty food market. You’ll find plenty of now well-known favorites from the regions represented here, as well as rare and new creations you might not have thought of yourself.
All in all, the book includes more than 350 recipes. If you’re interested in one regional cuisine in particular, you may want to get specialized cookbooks from that particular country or region in addition. But as an introduction and a primer, this volume is very hard to beat.
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Highlights
Regional and International Classics
- Avgolemono/Aarshe Saak (Greece and several Middle Eastern countries)
- Baklava (Iran)
- Boreks (Turkey)
- Boston Baked Beans (U.S.)
- Chateaubriand with Sauce Béarnaise (France)
- Chicken and Prawn Jambalaya (Cajun)
- Chicken Tikka Masala (India)
- Chilaquiles (Mexico)
- Chimichangas (Mexico)
- Chocolate Profiteroles (France)
- Chorizo in Red Wine (Spain)
- Coleslaw (U.S.)
- Couscous (Morocco; several recipes)
- Crème Caramel (France)
- Crêpes Suzette (France)
- Curries (several recipes from Indonesia, Thailand, Burma and India)
- Deep-Fried Bananas (Indonesia)
- Falafel (Egypt)
- Fried Plantains (Caribbean)
- Frijoles Refritos (Mexico)
- Hot and Sour Soup (China)
- Houmus (Middle East; several countries)
- Kebabs (recipes from several Middle Eastern countries)
- Khoresh (Iran; several recipes)
- Lamb Korma (India)
- Lamb Pelau (Caribbean)
- Louisiana Seafood Gumbo (Cajun)
- Marinated Olives (Spain)
- Marinated Vegetable Antipasto (Italy)
- Mole Poblano (Mexico)
- Mulligatawny (India)
- New England Clam Chowder (U.S.)
- Onigiri (Japanese rice balls)
- Onion Soup (France)
- Oysters Rockefeller (U.S.)
- Paella (Spain)
- Pasta all’ Arrabbiata (Italy)
- Pecan Pie (Cajun)
- Peking Duck (China)
- Penne alla Carbonara (Italy)
- Pineapple Fried Rice (Thailand)
- Pizza (various recipes – Italy, of course …)
- Potatoes Dauphinois (France)
- Potato Tortilla (Spain)
- Quesadillas (Mexico)
- Ratatouille (France)
- Satés (several recipes from Indonesia and Thailand)
- Stir-Fries (several recipes from China, Indonesia and Thailand)
- Sweet and Sour dishes (several recipes from China, Indonesia and Thailand)
- Szechuan Chicken (China)
- Tabbouleh (Lebanon)
- Tacos (Mexico)
- Tagines (recipes from several North African countries)
- Tandoori Chicken (India)
- Tarka Dhal (India)
- Tiramisu (Italy)
- Tom Ka Gai (Thailand)
- Tostadas (Mexico)
- Wonton Soup (China)
- Zabaglione (Italy)
Some Unique Recipes
- Artichoke Rice Cakes with Melting Manchego (Spain)
- Asparagus with Orange Sauce (France)
- Baked Fish in Banana Leaves (Thailand)
- Baked Fish with Nuts (Egypt)
- Chicken and Pistachio Paté (France)
- Chicken with Tomatoes and Honey (Morocco)
- Crab with Green Rice (Mexico)
- Glazed Garlic Prawns (India)
- Monkfish Parcels (Spain)
- Nigerian Meat Stew
- Salmon in Mango and Ginger Sauce (Caribbean)
- Sesame Seed Prawn Toasts (China)
- Stuffed Peaches with Amaretto (Italy)
- Tanzanian Fish Curry
- Thyme and Lime Chicken (Caribbean)
- Tomato and Onion Chutney (India)
- Veal in Nut Sauce (Mexico)
