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How to Cook dishes from International fusion
On this page, you ll find a selection of International cookbooks.
These are cookbooks which instead of focusing on a particular country or region,
are often based around a particular theme, style of cooking, or type of ingredients.
Other cookbooks in this section may include travel-logs, and of course general guides
to cooking.
Related pages on this web site:
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 Dino Sarma Weierman
PM Press
Paperback (224 pages)
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Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouthwatering dishes include one-pot meals—such as South-Indian Uppama and Chipotle Garlic Risotto—along with Pakoras, Flautas, Bajji, Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes, this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through. |
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By Anthony Bourdain
Harper Perennial
Released: 2002-11-05
Paperback (288 pages)
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Click Here | - ISBN13: 9780060012786
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The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef. |
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LONELY PLANET
Paperback (288 pages)
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Click Here | - ISBN13: 9781742202297
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From bat on the island of Fais to chicken on a Russian train to barbecue in the American heartland, from mutton in Mongolia to couscous in Morocco to tacos in Tijuana - on the road, food nourishes us not only physically, but intellectually, emotionally, and spiritually too. It can be a gift that enables a traveler to survive, a doorway into the heart of a tribe, or a thread that weaves an indelible tie; it can be awful or ambrosial - and sometimes both at the same time. Celebrate the riches and revelations of food with this 38-course feast of true tales set around the world. |
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By Peter Menzel
Material World
Hardcover (288 pages)
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On the banks of Mali's Niger River, Soumana Natomo and his family gather for a communal dinner of millet porridge with tamarind juice. In the USA, the Ronayne-Caven family enjoys corndogs-on-a-stick with a tossed green salad. This age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform diets worldwide. In HUNGRY PLANET, the creative team behind the best-selling Material World, Women in the Material World, and MAN EATING BUGS presents a photographic study of families from around the world, revealing what people eat during the course of one week. Each family's profile includes a detailed description.
Awards
2006 James Beard Cookbook of the Year The Splendid Table Book of the Year
2005 Harry Chapin Media Award
finalist for the 2006 IACP Cookbook Award Reviews
"Arresting, beautiful, enlightening and infinitely human, this is a collection of full-page photos of families around the world surrounded by what they eat in a single week -- from Bhutan to San Antonio. Read the illuminating statistics and the essays. This is a book for the family and for the classroom. You won't see the same old "aren't we better than them" attitude, nor will you be shamed. This book reminds us that what we eat is the simplest, yet most profound, thread that ties us together."—Lynne Rossetto Kasper, Host of American Public Media's Public Radio Program, The Splendid Table“the politics of food at its most poignant and provocative. A coffee table book that will certainly make coffee interesting.”—Washington Post“While the photos are extraordinary--fine enough for a stand-alone volume--it's the questions these photos ask that make this volume so gripping. This is a beautiful, quietly provocative volume.”—Publishers Weekly, *Starred Review*“This book of portraits reveals a planet of joyful individuality, dispiriting sameness, and heart-breaking disparity. It's a perfect gift for the budding anti-globalists on your list”—Bon Appetit “[A] unique photographic study of global nutrition” —USA Today “Grabs your attention for the startlingly varied stories it tells about how people feed themselves around the world. Its contents are based on detailed research, beautifully photographed, presented with often disturbing clarity.” —Associated Press "The world's kitchens open to Peter Menzel and Faith D'Aluisio, the intrepid couple who created the series of books called Material World.... As always with this couple's terse, lively travelogues, politics and the world economy are never far from view." —New York Times Book Review “illuminating, thought-provoking, and gloriously colorful” —Saveur Magazine “Richly colored and quietly composed photographs....Hungry Planet is not a book about obesity or corporate villains; it's something much grander. Its premise is simple to the point of obvious and powerful to the point of art.” —Salon.com “A fascinating nutritional and gustatory tour.” —San Jose Mercury News
“A grand culinary voyage through our modern world...a lushly illustrated anthropological study.” —San Francisco Bay Guardian
“The talked-about book of the season...the stories are fascinating.” —Detroit Free Press
“Unique and engaging” —Delta Airlines Sky magazine |
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By James Oseland
Chronicle Books
Hardcover (256 pages)
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From the pages of Saveur magazine, one of the world's premier food publications, comes a celebration of the enormous range of regional American and international dishes that have shaped the classic comfort foods of today. A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwichthese are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, Saveur The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes. |
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By James Peterson
Ten Speed Press
Released: 2007-10-01
Hardcover (560 pages)
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In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. - Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook.
- 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie.
- 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire.
- James Peterson has more than 1 million cookbooks in print.
Reviews
James Beard Foundation Cookbook Awards General Category Winner!
"It's heavy enough-and good enough-to warrant a permanent place within easy reach...The text is clear and easy to read. Peterson's ancillary material at the end of some recipes earns special merit as the most varied and interesting factoids in any books we've seen this year."-Washington Post
"Peterson's masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. . . . [Cooking] will reward those keen to absorb Peterson's deep knowledge of food and well-honed explanations for how best to prepare it."-Publishers Weekly
"Some cookbooks help you get dinner on the table tonight. Others help you become a better cook for the rest of your life-every recipe teaches you something funadmental. James Peterson's 560-page Cooking is a great choice for anyone who wants to become a smarter cook."-O, the Oprah Magazine
ABC News Web Video: How To Make James Peterson's Perfect Roast Chicken, from Cooking
"Easier to use than other cooking-school-in-a-book volumes . . . The step-by-step photographs are superb."-Boston Globe"This 558-page book contains virtually all the culinary knowledge that the average person needs to know."-New York Newsday"Peterson aims to cram an entire culinary education between these hefty covers, and he comes close."-Charlotte Observer"Huge and encyclopedic . . . it would be a fine gift for any good cook who wants to become even better."-Epicurious.com"Peterson distills a lifetime of thinking about food in Cooking. The book's instructions include invaluable frame-by-frame photographs."-New York Times Book Review"Know someone who's beyond cooking basics and wants to learn more? Give him or her this tome and let your chef wannabe learn the same way Peterson did: by cooking through this incredible book."-Chicago Tribune"His template for a European peasant-style soup was a wonder."-Los Angeles Times"An extraordinarily comprehensive book . . . best for the cook-to-be who really wants to get down to business."-San Jose Mercury News"Sure to inspire beginner and skilled cook alike."-Seattle Times"This marvelous author has another winner . . . this cookbook answers virtually every kitchen question."-St. Louis Post Dispatch"Lush photos and sophisticated recipes."-Denver Post"Cooking is Peterson's return to the most basic techniques, written from the perspective of teacher to student . . . colorful, step-by-step, photos accompany many of the recipes."-San Francisco Chronicle"For those who want a thorough knowledge of cooking fundamentals."-ivillage.com"Instructive and authoritative . . . [Peterson's] unwavering focus on what a student really needs to know has produced a superior textbook."-Booklist"Whether you're a seasoned chef or just starting out, James Peterson's Cooking will teach you more than a trick or two."-Parade"An intensive course for home cooks in the classic techniques that underlie good cooking, this is recommended for all cookery collections."-Library Journal, Starred Review"Soup whisperer James Peterson tells cooks how to simmer up greatness"-Pittsburg Post Gazette
"...very informative (and fun to read)"-Orange County Register
"The best new cookbook of the year"-Ashbury Park Press
Read the full review in Library Journal
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By Yolanda Nagy Fintor
Hippocrene Books
Hardcover (230 pages)
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These Old World recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's faster-paced lifestyles. In many cases, the author presents a New World version of the recipe, in which low-fat and more readily available ingredients are substituted without compromising flavour. The new chapter on breads focuses on yeast breads, with a short section on quick breads. This is more than just a collection of 142 enticing Hungarian recipes. The author offers culinary tips, explains characteristics of the Hungarian language, and includes a glossary of terms used throughout the book. |
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By Gabriel Chirita
Released: 2011-12-26
Kindle Edition
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Learn step by step how you can cook romanian foods. There are over 100 Romanian traditional recipes accompanied by beautiful photos, many of them in step-by-step format.
The book contains easy-to-make Romanian dishes, with contributions from Romanian cooks and family recipes.
Book contains:
Soups:
01. Soup with semolina dumplings
02. Romanian sour soup
03. Romanian Cabbage soup with bacon
04. Romanian Borsh
05. Rabbit sour cream
06. Omelet soup
07. Nettles soup
08. Mushroom sour soup
09. Meatballs sour soup
10. Lettuce and omelet soup
11. Lamb Borsh
12. Fish balls soup
13. Caraway soup with dumplings
14. Beetroot soup
15. Bean soup
Salads
16. Turnip salad
18. Tuna with lettuce salad
20. Sweet corn, cheese salad
22. Mint, tomatoes salad
24. Green salad
25. Eggplants salad
26. Dandelion salad
27. Cheese and cumin salad
28. Celery, apples and mayonnaise salad
29. Celery knob salad
30. Celery and mayonnaise salad
31. Celery and apple salad
32. Cabbage salad with lemon and garlic
32. Beetroot salad
Appetizers
33. Zakuski
34. Turnip with sour cream
35. Tomatoes stuffed with eggplants
36. Tomatoes stuffed with cheese
37. Toba
38. Stuffed eggs
39. Smoked sausages
40. Romanian Pouched Eggs
41. Potato balls
42. Pancakes with soft cottage cheese and dill
43. Meatballs
44. Little meatballs
45. Jellied pork
46. Caltabosi
47. Bloody sausages
48. Beef salad - Salade de Boeuf
49. Baked bell peppers
Main Dishes
50. Zucchini stuffed with eggplants
52. White sauce with meat cubes
53. Stuffed pumpkin flowers
54. Spinach with polenta
55. Smashed potatoes with bacon
56. Sausages with polenta
57. Romanian onion stew
58. Roasted mutton leg
59. Rice with tomatoes salsa and bacon
60. Pork steak in the oven
62. Paprikash
63. Nettles with polenta
64. Mushroom pilaf
65. Moldavian stew
66. Minced meat balls with sour-cream sauce
67. Leek with olives
68. Gulash
69. Fish plachie
71. Filled pork stomach
72. False meatballs
74. Duck on a cabbage bed
75. Chicken with vegetables
77. Chicken with pressed-cheese and sour cream
79. Chicken pilaf
80. Carp in beer
81. Baked potatoes with eggs and cheese
Holiday recipes
82. The Easter Egg
83. Stuffed cabbage rolls
84. Pasca
85. Lamb in dough
86. Cozonac:
87. Branzoaice
Sweets
88. Turta Dulce
89. Turkish Delight Cake
91. Pumpkin strudel
92.Poale'n brau
93. Pie with sweet soft cheese and raisins
94. Boiled Dumplings
95. Pancakes with jam
97. National Pie
99. Little horns with Turkish delight or jam
100. Halva
101. Coltunasi
102. Caramel cake
103. Cake from Banat
104. Brownies, Romanian style
105. Apricot cake
106. Apple pie
107. Romanian Style Polenta
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By The Biggest Loser Experts and Cast & Melissa Roberson
Rodale Books
Released: 2011-03-15
Paperback (240 pages)
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Pizza. Huevos Rancheros. Pad Thai. Enchiladas. Some of America’s most-craved foods aren’t “American” in the traditional sense—they’re the international foods we love to order at restaurants or have delivered to our homes. But most renditions of these beloved ethnic dishes are full of fat and calories. How can dieters get the flavor they crave, without buying one of those reduced-calorie frozen meals that are full of salt and other preservatives? Now, with The Biggest Loser Flavors of the World Cookbook, they can have their lasagna and eat it too! With more than 75 recipes for favorite ethnic staples as well as legendary regional American cuisine created by Chef Devin Alexander and The Biggest Loser contestants, healthy eating has never been more exciting. Readers will discover how former contestants reinvented favorite dishes from their own cultures and regions to fit into their healthy new lifestyle, and will learn how to cut the calories and fat from America’s most-loved ethnic foods. And Chef Devin Alexander's reliably decadent creations save both money and calories, as any of these dishes can be made at home for a fraction of the cost of a restaurant or take-out meal. The book will include recipes for meals, snacks, dinners, and desserts, and will cover a wide range of cuisines, from the down-home Southern classics to delicious Asian dishes, Mexican favorites, hearty Italian meals, and many others. The book will also include cooking tips from Chef Devin, weight loss advice from the contestants and trainers, and an overview of the Biggest Loser food plan. The Biggest Loser Flavors of the World Cookbook will show readers how to expand their culinary horizons—without expanding their waistlines!
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By Alex Jackson
Released: 2012-01-14
Kindle Edition
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Interested or embarking on the paleolithic diet plan but don't want to sacrifice variety? Well look no further as the book "Eclectic Paleo Breakfast and Lunches" contains over 20 recipes of international favorites. The following are just some of the recipes included in this book:
* Breakfast
Spinach Quiche
Chorizo Con Huevos
Eggs with Avocado and Salsa
Vegetable Frittata
* Lunch
Bison Chili
Chicken Fajita Salad
Egg Drop Soup
Gazpacho
Grilled Chicken Kebabs with Garlic and Cumin
Indian Coleslaw
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