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How to Cook dishes from all around the world
There are so many culinary delights from every nation and region of the
Earth.
In this section of our web site, we'll introduce you to just a
few.
Please select a country, region or style of cooking from the following selection:
| Recipes Downloads & Web Sites |
Disclosure: Products details and descriptions provided by vendor and/or based on publicly available information. Our company may receive a payment if you purchase products after following a link from this website.
 | From ClickBank:
Click here for details | Get inside the hidden cookbooks of America's favorite restaurants. The secret recipes for over 100 all-time favorite dishes have now been revealed in this best-selling new cookbook.
Prepare dishes you know they'll love and save money by easily making them at home.
Get free sample recipes just for visiting the site. |
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 | From ClickBank:
Click here for details | | Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research. All the secret copy cat recipes in ONE cookbook. |
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 | From ClickBank:
Click here for details | | Enjoy This Mouthwatering Collection Of Delicious Jamaican Recipes Cookbook. |
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| | From ClickBank:
Click here for details | | Authentic Jewish Recipes From Bubbies Kitchen Is Our Family's 45 - 100 Year Old Jewish Recipes. |
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Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Julia Child & Louisette Bertholle
Knopf
Released: 1983-09-12
Paperback (1111 pages)
 | List Price: $30.00*
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Click Here | - ISBN13: 9780394721781
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings. |
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By Irma S. Rombauer & Ethan Becker
Cookbook
Hardcover (1152 pages)
 | List Price: $35.00*
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Click Here | - All new black & white illustrations
- New York Times Bestseller
Product Description:
When the last edition of the Joy of Cooking appeared in 1997, it was a chef-centric, rarified global ingredient kind of moment. And now, 1997 seems very far away. This country is in an economically wobbly, terror-filled time where Americans have kept close to home both literally and figuratively. The 75th Anniversary Edition of the Joy of Cooking -- as it has always done -- speaks to the time it is published into. This Joy has come full circle from 1997 with a huge emphasis on American home cooking. We are not chasing the authentic Oaxacan enchilada here -- we have cheese, chicken, and beef. We have returned the casserole; included slow cooker recipes; restored chapters on jams, jellies, pickles, ice cream, and drinks. There is an eye to economy with expanded discussions on how to get the best out of tougher cuts of meat; the art of leftovers; and keeping household stock. With 500 completely new recipes and hundreds of recipes long edited out of previous editions, this is a brand-new, best-loved Joy of Cooking that rejoices in the cooking of the country that made it the bestselling cookbook of all time -- America. BACK TO BASICS The perfect boiled egg*fluffy rice*pancakes light as air*choosing the perfect cut of meat* no fail cakes* knife skills* vegetables for every meal*cooking with fresh herbs*how to cook fish*roast chicken with crispy skin*fresh salads and homemade dressings*crisp fritters, fries, and onion rings* casserole cooking*finding the right sauce for the pasta*easy homemade pie dough*simple stock making*chewy and cakey cookies and brownies*quick pan sauces for meats BRAND NEW A return to the American classics from enchiladas and chop suey to velvet cake and mud pie* all new illustrations*rich new soups*more grilling recipes*homemade ice cream and sorbet*slow cooker recipes*complete new grains*food for a crowd*how to freeze ingredients, dishes and entire meals*beverages and party drinks for entertaining and family meals* making jellies, jams and preserves* how to can fruits and vegetables*quick suppers*brining meats and shellfish RETURN TO REFERENCE Cutting-edge nutritional information*Expanded Know Your Ingredients*More information about storing and keeping foods*more menu planning*new illustrations of techniques*new sections on high altitude baking and cooking*cooking with wine and spirits*stocking your pantry*buying the right equipment*expanded index*botanical information*ingredient substitutions*expanded information on fish and game*entertaining how-to from supper clubs to children's parties |
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By Patt Levine & Meredith Urban-Skuros
Da Capo Press
Paperback (193 pages)
 | List Price: $16.95*
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Click Here | - ISBN13: 9781569244531
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
A Whole New and Completely Delicious Way to Eat after Weight Loss Surgery After her weight loss surgery in 2003, Patt Levine knew she would have to stick to a very restrictive diet, but there had to be something better than the "totally tasteless mush" her post-op food guidelines recommended. Levine put her cooking skills to work and now, in Eating Well after Weight Loss Surgery, she and collaborator Michele Bontempo-Saray offer over 140 original, low-fat, high-protein recipes that taste just as delicious pureed and chopped as they do served whole, so you can enjoy flavorful, satisfying meals through every stage of your post-op eating program and cook for your family and friends—all at the same time. These mouth-watering dishes, which cover everything from breakfast to dessert, include: Crustless Spinach and Cheese Quiche * BBQ-Baked Chicken * Asian Turkey Dumplings * Cider-Glazed Pork Chops * London Broil with Horseradish Cream Moussaka * Salmon with Creamy Lime-Dill Sauce * Scallops Provencale * Orange-Ginger Tofu * Vegetable Frittata * Southwestern Tomato Soup * No-Noodle Zucchini Lasagna * Basic Cheesecake * Apricot and Strawberry Smoothie Complete with advice from a certified nutritionist, helpful tips for stocking your pantry and refrigerator, and nutritional analyses for each recipe, Eating Well after Weight Loss Surgery is guaranteed to make eating a true pleasure and help you maintain your weight loss for years to come. |
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By Marcella Hazan
Knopf
Released: 1992-10-27
Hardcover (704 pages)
 | List Price: $35.00*
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Click Here | - ISBN13: 9780394584041
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Provides an updated combination of two best-selling cookbooks--The Classic Italian Cookbook and More Classic Italian Cooking--with thirty-five new recipes, revised cooking instructions, and new menus. 40,000 first printing. |
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By Julia Child
Knopf
Released: 1983-09-12
Paperback (648 pages)
 | List Price: $32.50*
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Click Here | - ISBN13: 9780394721774
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Here is the sequel to the great cooking classic. Each of the new recipes is worked out step-by-step, with the clarity and precision that are the essence of the first volume. 5 times as many drawings as in Vol. I make the clear instructions even more so. |
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By Todd Wilbur
Plume
Paperback (336 pages)
 | List Price: $15.00*
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Click Here | - ISBN13: 9780452275874
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
With sixty-five illustrations and a host of restaurant facts, this colorful book provides recipes for more than one hundred dishes like those found in famous and well-known chains, such as Applebee's Quesadillas and T.G.I. Friday's Nine-Layer Dip. Original." |
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By Claudia Roden
Penguin Books Ltd
Paperback (560 pages)
 | List Price: $33.05*
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Click Here | Product Description:
Since the book first came out in 1968, Claudia Roden has continued to collect recipes and culinary wisdom from the Middle East. As a result of talking and writing to many people, tasting their food and watching them cook. |
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By Artie Bucco & Michele Scicolone
Hodder & Stoughton Ltd
Hardcover (208 pages)
 | List Price: $39.25*
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Eat like America's favourite crime family: fabulous Southern Italian recipes, photos, and lore from the hit series THE SOPRANOS. Not just a SOPRANOS fan book, not just your typical Italian cookbook, THE SOPRANOS FAMILY COOKBOOK makes it easy to cook ziti as good as Carmela's and satisfy your SOPRANOS cravings at the same time. THE SOPRANOS FAMILY COOKBOOK contains over one hundred recipes created with the character in mind, luscious pictures of the prepared dishes and photographs of Tony, his family, and all the wiseguys eating and cooking big, beautiful Italian meals. We've got Uncle Junior waxing nostalgic about Newark's Little Italy, Tony's grilling tips, Janice's stroll down dysfunctional memory lane, Artie's signature specialties a la Bucco, Livia's handwritten recipe for biscotti from 1967 and Carmela's favor-inducing ricotta pie with pineapple. Salted with SOPRANOS flavour, peppered with little known background and references, get behind the scenes - and into the kitchen - with these family dishes. The way to the heart of the SOPRANOS is through the stomach, and the way to create traditional Neapolitan feasts is with THE SOPRANOS FAMILY COOKBOOK. |
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Houghton Mifflin Harcourt
Hardcover (1024 pages)
 | List Price: $40.00*
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Click Here | Amazon.com Review:
Product Description
In no other period of our country's history has the food scene changed so rapidly. Exciting new ingredients are available everywhere, expanding our culinary horizons. Even casual meals have globe-trotting flavors. We want memorable dishes, and we want them to be healthy for our families and our planet. And with our busy schedules, we want them on the table faster than ever. A new culinary world calls for a new cookbook. Gourmet Today responds to our changing foodscape with more vegetarian recipes, more recipes for popular dishes from every corner of the world, more recipes for stunning meals ready in 30 minutes or less, more simple ways to prepare all the vegetables in the farmers' market, advice on choosing sustainable fish, chicken, and beef, tips on throwing an easy cocktail party, more recipes for flavorful techniques like grilling, and more recipes for the new ingredients flooding our market. Each of the over 1,000 recipes was selected by editor in chief Ruth Reichl, a best-selling author in her own right, who wrote the introductions to each chapter. Every recipe has been tested and cross-tested in the Gourmet test kitchen so every cook, whether a first-timer or a veteran, gets impeccable results. With menus for holidays and other seasonal occasions, an authoritative glossary of ingredients (plus mail-order sources), and hundreds of sidebars on ingredients and handy techniques from the test kitchen, Gourmet Today is the indispensable book for today's cook.
Amazon Exclusive: A Letter from Ruth Reichl Dear Amazon Reader, These days you hear a lot of gloom and doom about the state of American food. It's certainly true that if you want to focus on the negative, there's a lot to despair about. On the other hand, the opposite is also true. I wrote my first cookbook in 1971, and when I see the difference between what was available then and the food that now fills my supermarket, it makes me want to go dancing down the aisles. Back then things were so different that my editor insisted that I call for ground beef instead of lamb in a classic Greek moussaka; she said not many grocers actually sold lamb. She also worried about the recipe for handmade pasta (too esoteric) and a simple Chinese stir-fry of chicken (what on earth was a wok). She worried when I called for freshly grated Parmesan cheese (most people still used the stuff that came in the green can), fresh garlic (frowned upon in many places) and chiles (too hot, too hot, too hot). What a difference a few years make! The American supermarket has turned into an international bazaar, offering us all the best flavors of the world. Whether you want to cook the foods of Asia, the Americas, India or Europe, the ingredients are there. And that's only part of the good news; the other is that the era of mindless eating is over. Good cooks everywhere are now aware of the consequences of their choices, and when they walk through the aisles, they think about sustainability. It's a wonderful time for people who care about food. But it requires a new kind of cookbook, one that takes advantage of the great modern marketplace. Gourmet's twelve test cooks spent five years exploring all the new ingredients available in the supermarkets--from frozen pizza dough to Thai chili pastes and eggroll wrappers--figuring out the best ways to use them. They haunted farmers markets too, so we could offer advice on cooking everything from ramps to celery root. They spent time in fish markets, snapping up new offerings like Arctic char and tilapia. Then they cooked each dish again and again and again, taking out unnecessary steps and ensuring that each was absolutely foolproof. The result is more than a thousand recipes that are absolutely guaranteed to work. I couldn't live without this book. I love cooking from it. I hope you will too. Best wishes, Ruth Reichl (Photo © Brigitte Lacombe)
Recipe Excerpts from Gourmet Today • Raspberry Lime Rickey
• Grilled Ceasar Salad
• Grilled Cumin Chicken Breasts with Avocado Salsa
• Chocolate Chunk Oatmeal Coconut Cookies |
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By Rick Bayless
Headline Book Publishing
Hardcover (384 pages)
| Lowest Used Price: $28.85*
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Click Here |
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