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Flavors of My World

Author: Maneet Chauhan

Publisher: Favorite Recipes Press

Published: 2013

Total Pages: 0

ISBN-13: 9780871975799

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.

Where Flavor Was Born

Author: Andreas Viestad

Publisher: Chronicle Books

Published: 2007-09-06

Total Pages: 296

ISBN-13: 9780811849654

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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.

Carla's Comfort Foods

Author: Carla Hall

Publisher: Simon and Schuster

Published: 2014-04

Total Pages: 248

ISBN-13: 145166222X

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"Featuring 130 recipes with new variations on soulful favorites, this cookbook covers the globe to capture the international flavors of comfort"--

A Taste of the World

Author: Little Little Gestalten

Publisher: Little Gestalten

Published: 2019-04-30

Total Pages: 80

ISBN-13: 9783899558180

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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.

World of Warcraft: New Flavors of Azeroth

Author: Chelsea Monroe-Cassel

Publisher: Insight Editions

Published: 2021-06-01

Total Pages: 192

ISBN-13: 9781647221416

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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.

Bold & Healthy Flavors

Author: Steven Raichlen

Publisher: Black Dog & Leventhal

Published: 2017-01-31

Total Pages: 400

ISBN-13: 0316509663

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Now in paperback, Steven Raichlen?s collection of classic, full-flavor recipes?from Japanese Steak House-Style Chicken to Chipotle Chili-Marinated Pork Loin?that use healthy, low-fat ingredients to create memorable meals Bestselling and award-winning cookbook author, Steven Raichlen, has also spent more than a decade pioneering and perfecting healthy cooking. In Bold & Healthy Flavors Raichlen offers 450 easy-to-make dishes from Salmon with Yogurt-Tahini Sauce to Rack of Lamb with Indian Spices and from Chicken in Puebla-Style Mole to Polenta with Calabrian Sausage Sauce. Along the way he imparts low-fat cooking techniques like "bake-frying" and using herbs, spices, heart-healthy oils, citrus zests, stocks, and marinades to bring out the best in your food. The recipes represent all types of international cuisine including Mediterranean, Southwestern, Middle Eastern, Latin American, Indian, Asian, Greek, and more. Not a dull diet book, these recipes are delicious and full of fiery flavor, yet healthy enough to eat every day.

Eight Flavors

Author: Sarah Lohman

Publisher: Simon and Schuster

Published: 2016-12-06

Total Pages: 304

ISBN-13: 1476753954

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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.

The Flavor Bible

Author: Andrew Dornenburg

Publisher: Little, Brown

Published: 2008-09-16

Total Pages: 938

ISBN-13: 0316039845

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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.

Tea

Author: Lydia Gautier

Publisher: Chronicle Books

Published: 2006-10-26

Total Pages: 204

ISBN-13: 0811856828

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Prepare for a richly exotic voyage across continents and centuries in this in-depth exploration of the world of tea. Like wine, tea has its own prestigious growing regions and plantations where are produced refined, noble, and modern varieties as distinctive as the terroir on which they are grown. This impressive volume follows the trade routes of the familiar yet mysterious tea leaf, from the origins of cultivation in China to Japan's legendary tea ceremony to the ritual of afternoon tea in the U.K. Practical advice describes the benefits of tea in the diet, the optimum brewing temperature, and precise measurements for steeping the perfect cup. Profiles of the Grand Crus of tea (32 worldwide varieties) plus recipes that pair well with tea or have tea as an ingredient are also featured. Rich and sumptuous photographs lead us through this ancient but still contemporary pursuit that reaches from remote Asian villages to exotic islands to today's modern cities. Tea is a book to be savored with all the senses.

Food Adventures

Author: Frances Boswell

Publisher: Kyle Books

Published: 2006-09-07

Total Pages: 0

ISBN-13: 9781904920458

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In most societies around the world even quite small babies join the grown-ups at table, perched on a parent's or grandparent's knee, eating what the adults eat - healthy, nutritious home-cooking in a child-friendly form. Babies and small children are naturally adventurous. They will try anything once, and once is all you need. In 100 recipes from all over the globe, Food Adventures takes us from first spoonfuls to first schooldays. Starting with simple apple sauce and sweet potato mash, it progresses to the artichoke with lemon that Greek parents feed to toddlers and on through Italian rice balls to the school lunch of meatballs and tomato sauce inspired by a Lebanese classmate. The authors the food director of Real Simple and a prize-winning British cookery writer are also daughter-in-law and mother-in-law. Food Adventures is thus a collaboration between a working mom and a traveling granny. It provides recipes that can be prepared by busy parents everywhere, using readily available ingredients and no great culinary skills. Dishes are chosen not only because they look good and taste good, but because they are the food children actually like to eat. Elisabeth and Frances also come up with ideas to keep children interested, transforming mealtime from that old familiar battlefield into a playground where everyone can join the fun. Baby food is, after all, not just for the early years it's the first step towards a lifetime of enjoyable food.