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Author: Lesley Blanch Publisher: Grub Street Publishers ISBN: 1909808717 Category : Cooking Languages : en Pages : 177
Book Description
A grand tour for the taste buds—a delightful classic cookbook of the postwar era from a well-traveled woman. This charming little book was first published in 1956, when people in England were still enduring postwar restrictions on both traveling and eating. In the words of its author, Lesley Blanch, “benign fate whisked me elsewhere to follow less restricted ways, travelling widely and eating wildly.” Her gastronomic world tour includes eighty recipes, each prefaced by an account of where they were first tasted or with some amusing anecdote. You’ll find delicious dishes from her journeys around Europe and to the Middle East and Far East, Africa, the Pacific, Central and South America, and even a good old Baked Virginia Ham from the USA.
Author: Lesley Blanch Publisher: Grub Street Publishers ISBN: 1909808717 Category : Cooking Languages : en Pages : 177
Book Description
A grand tour for the taste buds—a delightful classic cookbook of the postwar era from a well-traveled woman. This charming little book was first published in 1956, when people in England were still enduring postwar restrictions on both traveling and eating. In the words of its author, Lesley Blanch, “benign fate whisked me elsewhere to follow less restricted ways, travelling widely and eating wildly.” Her gastronomic world tour includes eighty recipes, each prefaced by an account of where they were first tasted or with some amusing anecdote. You’ll find delicious dishes from her journeys around Europe and to the Middle East and Far East, Africa, the Pacific, Central and South America, and even a good old Baked Virginia Ham from the USA.
Author: David Loftus Publisher: Atlantic Books (UK) ISBN: 9781848875227 Category : Cooking Languages : en Pages : 0
Book Description
One of the world's leading food photographers brings together some of the world's greatest chefs--including Jamie Oliver, Heston Blumenthal, and Nigella Lawson--in a treasure-trove of treats from the four corners of the globe David Loftus is one of the world's leading food photographers: on the road 350 days of the year, camera in hand, shooting top chefs and their wonderful dishes from Battersea to New York to the Bahamas. Now he shares the most delicious cuisine he has come across on his travels with 80 recipes from the world's favorite chefs, in a collection following in the footsteps of Phileas Fogg and his famous Grand Tour, taking in Europe, the Middle East, Asia, and America. These mouthwatering recipes come from international chefs and writers including Jamie Oliver, Nigella Lawson, Gennaro Contaldo, Heston Blumenthal, and Atul Kochhar. Whether the recipes come from street-sellers or Michelin-starred restaurants, the dishes all evoke a taste of the places from which they hail, from Sybil's Sticky Orange, Kashmiri Chilli & Vodka Cake to Andaman Island Squid and Pineapple. Rich with the stories behind the recipes and impeccably stylish with arresting bellyband, ribbon, and illustrated endpapers, this is a dream anthology for committed cooks and amateurs alike. Recipes include dual measurements.
Author: Lonely Planet Food Publisher: Lonely Planet ISBN: 1788684966 Category : Cooking Languages : en Pages :
Book Description
We've taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most exciting chefs on four wheels. From sea bass ceviche and Lebanese msakhan to American peach cake, discover how to cook some of the world's most crowd-pleasing dishes, meet the chefs and hear the stories behind their passion projects.
Author: Robin Robertson Publisher: Rodale ISBN: 9781579549633 Category : Cooking Languages : en Pages : 192
Book Description
Citing the health-bolstering and economic qualities of peanut butter, a collection of dozens of international recipes that incorporate peanut butters and sauces includes such options as Spicy Peanut Burgers, Linguine with Peanut Butter Pesto, and Peanut Butter Tiramisu. Original. 20,000 first printing.
Author: Mandy Lee Publisher: HarperCollins ISBN: 0062940880 Category : Cooking Languages : en Pages : 851
Book Description
In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world. For Mandy Lee, moving from New York to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. Growing increasingly exasperated with China’s stifling political climate, its infuriating bureaucracy, and its choking pollution, she began “an unapologetically angry food blog,” LadyandPups.com, to keep herself from going mad. Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo. Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as: For Getting Out of Bed Poached Eggs with Miso-Browned Butter Hollandaise Crackling Pancake with Caramel-Clustered Blueberries and Balsamic Honey For Slurping Buffalo Fried Chicken Ramen Crab Bisque Tsukemen For a Crowd Cumin Lamb Rib Burger Italian Meatballs in Taiwanese Rouzao Sauce For Snacking Wontons with Shrimp and Chili Coconut Oil and Herbed Yogurt Spicy Chickpea Poppers For Sweets Mochi with Peanut Brown Sugar and Ice Cream Recycled Nuts and Caramel Apple Cake Every dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.
Author: Anya Von Bremzen Publisher: Workman Publishing ISBN: 9781563051722 Category : Cooking Languages : en Pages : 436
Book Description
Offering more than 260 recipes, a collection of Thai, Vietnamese, Australian, Malaysian, and Indonesian dishes includes tropical fruits, traditional meats, aromatic soups, and fragrant seafood in treats such as Gingered Salmon Parcels, Shrimp and Shittake Ravioli, and Jasmine Jazz Tiramisu.
Author: Alan Davidson Publisher: OUP Oxford ISBN: 0191018252 Category : Cooking Languages : en Pages : 936
Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Author: Lesley Blanch
Author: Lesley Blanch
Author: David Loftus
Author: Lonely Planet Food
Author: Robin Robertson
Author: Lesley Blanch
Author: Mandy Lee
Author: Anya Von Bremzen
Author: Jules Verne
Author: Sarah Ainley
Author: Alan Davidson