The author of How to Cook Everything takes you on the culinary trip of a lifetime.
Mark Bittman traveled the world to find and bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining.
With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible.
In this highly ambitious, accomplished, globe-spanning work, Bittman gathers the best recipes that people from dozens of countries around the world cook every day. And when he brings his distinctive no-frills approach to dishes that were once considered esoteric, America's home cooks will eagerly follow where they once feared to tread.
In more than a thousand recipes, Bittman compellingly demonstrates that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and other European destinations, giving us easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte.
Asian food now rivals European cuisine’s popularity, and this book reflects that: It’s the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. Nor is the rest of the world ignored: there are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. All will be hits with home cooks looking to add exciting new tastes and cosmopolitan flair to their everyday repertoire.
Shop locally, cook globally–Mark Bittman makes it so easy:• Hundreds of recipes that can be made ahead or prepared in under 30 minutes• Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients• Fifty-two international menus, an extensive International Pantry section, and much more make this an essential addition to any cook’s shelf
The Best Recipes in the World is destined to be a classic that will change the way Americans think about everyday food. It’s simply like no other cookbook in the world.
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|Title of History eBook: The Best Recipes in the World|
|Release Date: 02-25-2009|
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|Publisher: Broadway Books|
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The Best Recipes in the World
Chapter OneAppetizers and Snacks
Just because we call something an appetizer doesn't mean it must be served that way. In fact, the concept belongs more to restaurants, which have the staff and the time to serve meals in stages; at home we tend to put everything on the table at once.
The exceptions, of course, are dinner or cocktail parties, holidays, and other special occasions. For those, the dishes in this chapter become extremely important.
But if you think of them as light dishes, or those you can prepare in advance, or serve at lunch or late at night, or use as side dishes, everything in this chapter has value beyond the meal-starter. So it's a section well worth browsing.
Cold Appetizers Requiring No Cooking
This first group comprises cold, uncooked starters. Some-marinated olives, for example-are as simple as can be and are great for stand-up tidbits. But not all of them are little nibbles; some are quite elegant and actually require forethought. Some can be (or must be) made ahead and some are last-minute preparations. But they're all perfect for making on a hot day when you don't want to use the stove.
Spicy Cold Celery
China Makes 4 servings as a starter or side dish Time 10 minutes, plus 3 hours to marinate
Northern Chinese and Taiwanese meals-especially in restaurants-often begin with a little nibble, dishes of savory snacks that are set on the table with tea. They are generally items that you can pick up with your chopsticks and pop in your mouth in one motion. This cold celery dish is a perfect example, with just the right gentle crunch and bite to whet yo...