Flavors Of My World
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Author |
: Maneet Chauhan |
Publisher |
: Favorite Recipes Press |
Total Pages |
: 0 |
Release |
: 2013 |
ISBN-10 |
: 0871975793 |
ISBN-13 |
: 9780871975799 |
Rating |
: 4/5 (93 Downloads) |
Synopsis Flavors of My World by : Maneet Chauhan
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.
Author |
: Asha Gomez |
Publisher |
: Running Press Adult |
Total Pages |
: 340 |
Release |
: 2020-10-06 |
ISBN-10 |
: 9780762495573 |
ISBN-13 |
: 076249557X |
Rating |
: 4/5 (73 Downloads) |
Synopsis I Cook in Color by : Asha Gomez
Expand your recipe collection with dishes that focus on cross-cultural flavors, rainbows of vegetables, gem-toned desserts, and spice-forward twists from the author of the critically acclaimed cookbook My Two Souths. Best known for her easy mix of cooking traditions from the American South and her homeland of Kerala in Southern India, Chef Asha Gomez continues to evolve her unique cooking style. In this next vibrant cookbook, I Cook in Color, Asha embraces dishes from around the globe, celebrating international flavor profiles and the melding of culinary traditions that reflect both her cherished memories of her mother's Kerala kitchen, as well as her extraordinary travel experiences. Recipes include: Thai Green Papaya Salad with Dried Shrimp Catalonian Paella Passion Fruit, Lime & Grapefruit Grouper Ceviche Grilled Meyer Lemon Chili Corn Pomegranate & Date Molasses Chicken Mango Cardamom Cake
Author |
: Andreas Viestad |
Publisher |
: Chronicle Books |
Total Pages |
: 296 |
Release |
: 2007-09-06 |
ISBN-10 |
: 0811849651 |
ISBN-13 |
: 9780811849654 |
Rating |
: 4/5 (51 Downloads) |
Synopsis Where Flavor Was Born by : Andreas Viestad
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.
Author |
: Jennifer McLagan |
Publisher |
: Ten Speed Press |
Total Pages |
: 541 |
Release |
: 2014-09-16 |
ISBN-10 |
: 9781607745174 |
ISBN-13 |
: 1607745178 |
Rating |
: 4/5 (74 Downloads) |
Synopsis Bitter by : Jennifer McLagan
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.
Author |
: Sarah Lohman |
Publisher |
: Simon and Schuster |
Total Pages |
: 304 |
Release |
: 2016-12-06 |
ISBN-10 |
: 9781476753959 |
ISBN-13 |
: 1476753954 |
Rating |
: 4/5 (59 Downloads) |
Synopsis Eight Flavors by : Sarah Lohman
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.
Author |
: Vivek Singh |
Publisher |
: Dorling Kindersley Ltd |
Total Pages |
: 952 |
Release |
: 2020-10-01 |
ISBN-10 |
: 9780241502167 |
ISBN-13 |
: 0241502160 |
Rating |
: 4/5 (67 Downloads) |
Synopsis Curry by : Vivek Singh
Embark on a global curry adventure! Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you. Try Thai jungle curry, chicken adobo or South African bunny chow. All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine. Break out and explore new boundaries. Or rely on this authentic resource for old favourites. Observer Food Monthly described these as "the best ever curries". Red-hot results are guaranteed every time!
Author |
: Aliya LeeKong |
Publisher |
: Simon and Schuster |
Total Pages |
: 403 |
Release |
: 2013-10-04 |
ISBN-10 |
: 9781440550058 |
ISBN-13 |
: 1440550050 |
Rating |
: 4/5 (58 Downloads) |
Synopsis Exotic Table by : Aliya LeeKong
Extraordinary global creations from the chef of Michelin-starred Junoon! Aliya LeeKong, one of New York City's top culinary innovators, has traveled the world to fulfill her passion to translate global flavors into accessible, delicious meals for you to cook at home. In this book, she transports you to faraway lands with more than 100 recipes inspired by both familiar and traditional Western recipes and the cultures she's visited during her culinary journeys. You will also learn the fascinating stories behind many of these globally inspired dishes and her simple techniques for mouthwatering recipes like: Harissa and cheese-stuffed fried olives Israeli couscous salad with lemon, fennel, and basil Kenyan coconut-coriander chicken Honey-braised lamb shanks with butternut squash and apples Mexican chocolate loaf cake Whether you're a culinary adventurer or a weeknight cook looking to spice up you repertoire, Exotic Table will take you on an unforgettable tour around the world--without leaving your kitchen.
Author |
: Andrew Dornenburg |
Publisher |
: Little, Brown |
Total Pages |
: 938 |
Release |
: 2008-09-16 |
ISBN-10 |
: 9780316039840 |
ISBN-13 |
: 0316039845 |
Rating |
: 4/5 (40 Downloads) |
Synopsis The Flavor Bible by : Andrew Dornenburg
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.
Author |
: Chelsea Monroe-Cassel |
Publisher |
: Insight Editions |
Total Pages |
: 192 |
Release |
: 2021-06-01 |
ISBN-10 |
: 1647221412 |
ISBN-13 |
: 9781647221416 |
Rating |
: 4/5 (12 Downloads) |
Synopsis World of Warcraft: New Flavors of Azeroth by : Chelsea Monroe-Cassel
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.
Author |
: Nancie McDermott |
Publisher |
: Houghton Mifflin Harcourt |
Total Pages |
: 276 |
Release |
: 1999 |
ISBN-10 |
: 0618002022 |
ISBN-13 |
: 9780618002023 |
Rating |
: 4/5 (22 Downloads) |
Synopsis The Curry Book by : Nancie McDermott
Drawing inspiration from the rich curry traditions around the world, Nancie McDermott provides more than 100 intriguing recipes from Thailand, India, Malaysia, Jamaica, Africa, and the United States. Every recipe can be as easy or complexly flavored as you want, for each can be made with convenient store-bought curry powder or with authentic homemade herb and spice blends. Includes: Cheddar Curry Bites * Spicy Peanut Chicken Soup West African Style * Thai Grilled Chicken with Sweet and Spicy Garlic Sauce * Singapore Curry Noodles with Green Peppers and Shrimp * Green Pea Curry with Fresh Paneer Cheese * Indonesian-Style Rice Pilaf * Ginger Pear Chutney