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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 Robin Robertson
Vegan Heritage Press
Perfect Paperback (268 pages)
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Click Here | - ISBN13: 9780980013108
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This book is your culinary passport to the world's spicy cuisines. It lets you take a trip around the world with delicious, mouth-watering, meatless, dairy-free, and egg-free recipes, ranging from mildly spiced to nearly incendiary. Explore the spicy cuisines of the U.S., South America, Mexico, the Caribbean, Europe, Africa, the Middle East, India, and Asia with: Red-Hot White Bean Chili, Tunisian Couscous, Vindaloo Vegetables, Vegetable Tagine wth Seitan, Szechuan Noodle Salad, Turkish Bulgur Pilaf, Jambalaya, Thai Coconut Soup, Penne Arrabbiata, Satays with Ginger Peanut Sauce, and many more.
Organized by global regions, this book gives you 200 inventive and delicious 100% vegan recipes for traditional international dishes, using readily available ingredients. Best of all, you can adjust the heat yourself and enjoy these recipes hot - or not. (Note: This is a 100% vegan, revised and updated version of Robin's 1998, out-of-print vegetarian book, Some Like It Hot, and contains new recipes and important new content.) |
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By Nancy Harmon Jenkins
Bantam
Released: 2008-12-30
Hardcover (512 pages)
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Spanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table, whether you’re cooking for yourself, your family, or your friends.
Known for classic favorites like tabbouleh and ratatouille, flatbreads, pastas, zesty herbs, and flavorful oils pressed from succulent olives, the Mediterranean diet combines delicious taste with health-supportive ingredients as few other cuisines do. With an emphasis on fruits and vegetables, grains and legumes, fish, lean meats, and heavenly desserts, here are recipes for over 250 outstanding dishes created for today’s American kitchens. You’ll also find new cooking techniques and a simplified approach to cooking—because simplicity is what the Mediterranean way of eating is all about.
Experienced and novice cooks alike will be inspired by these delectable, seasonally inspired recipes ranging from sweet young Roman-style peas for spring to skewered shrimp for summer, robust North African Pumpkin Soup when autumn is in the air, and warming winter dishes like Lebanese Garlicky Roast Chicken and Cypriote Braised Pork with Wine, Cinnamon, and Coriander—plus a variety of fabulous pizzas and dinner pies, hearty salads like Tuscan panzanella, and satisfying small dishes known as tapas. Also included is a special selection of traditional dishes prepared for Islamic, Jewish, and Christian holidays that can be enjoyed year round.
Rich in flavor and healthy nutrients but low in saturated fats and cholesterol, here are recipes that will delight your palate, nourish body and soul—and can be prepared with ease in your home kitchen. |
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By Stan Hieronymus
Brewers Publications
Paperback (295 pages)
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Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these unique ales suited to commercial and amateur brewers. |
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By Colman Andrews
Chronicle Books
Hardcover (392 pages)
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In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food. |
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By Francis Mallmann
Artisan
Hardcover (278 pages)
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A trailblazing chef reinvents the art of cooking over fire.
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats.
The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
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By Marcela Valladolid
Clarkson Potter
Released: 2009-08-25
Paperback (240 pages)
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Amazon.com Review:
Book Description
Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. She also encountered some curious foods masquerading as authentic Mexican: cheddar cheese-stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal?
In her vivacious, fresh voice, Marcela aims to invigorate America’s taste for real Mexican food--dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine. Her food is much like her, Mexican but influenced by other cultures. You’ll find recipes for Tilapia Ceviche; Butternut Squash-Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake. Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.
From Fresh Mexico: Game Hens in Apricot, Tequila, and California Chile Sauce
This recipe is one of my favorites ever. It comes from my aunt Marcela, a chef who inspired me to enter the magical world of the culinary arts. We not only share the same name and the same career, we also agree that sweet and spicy is one of the best combinations when preparing Mexican food. Store-bought apricot preserves, used here, work well; just be sure to buy the best you can find. A kitchen syringe is a useful tool for injecting the hens with a flavorful mixture of broth, butter, and tequila. The result is a moist and succulent dish. --Marcela Valladolid
Ingredients  - 3 cups chicken broth, or more as needed
- 2 tablespoons unsalted butter, melted
- 4 tablespoons golden tequila
- Two 2-pound Cornish game hens, thawed if frozen
- 3 California chiles, stemmed and seeded
- 1/2 cup apricot preserves
- Salt and freshly ground black pepper
- Fresh apricot halves, for garnish
(Serves four) Directions Preheat the oven to 350 F. Mix 1/4 cup of the chicken broth, the melted butter, and 2 tablespoons of the tequila in a small glass bowl. Using a kitchen syringe, inject the mixture all over the hens, about 1/2 inch deep into the flesh. (If the butter in the mixture solidifies, warm it in a microwave.) Put the chiles and 2 cups of the broth in a small saucepan, and bring to a boil over high heat. Remove the pan from the heat. Let stand for 5 minutes to soften the chiles. Then transfer the mixture to a blender and puree until smooth. Strain the chile mixture into a small bowl, pressing on the sieve to extract as much liquid as possible. Discard whatever is left in the sieve. Mix 1/4 cup of the preserves and 1/4 cup of the chile mixture in a medium bowl. Season heavily with salt and pepper. Rub the mixture all over the hens, working some of it between the skin and the breast. Put the hens on a rack in a large roasting pan. Add the remaining ½ cup broth to the roasting pan. Roast, basting with the pan drippings every 20 minutes, for 1 hour, or until a thermometer inserted into a thigh registers 160 F. Add more broth if the juices begin to dry out. Transfer the hens to a platter. Strain the pan juices into a medium saucepan. Add the remaining 2 tablespoons tequila, 1/4 cup apricot preserves, and chile mixture. Bring to a boil over high heat. Reduce the heat and simmer for 5 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste. Pour the sauce over the hens, garnish the platter with fresh apricot halves, and serve.
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By Joie Staff
Japan Publications Trading
Paperback (80 pages)
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A bento box meal (single portions of different foods packed in one reusable container) is a Japanese tradition that lends itself well to today's busy lifestyle. Although bento boxes are available to take out from restaurants and food stands, they are most frequently prepared at home, very often by parents wishing to provide their children with delicious, healthy, fun--and environmentally responsible--lunch and snack-time alternatives.
Kawaii Bento Boxes offers dozens of recipes and menus. For each box, the authors include detailed instructions for cooking, seasoning, decorating and assembling the components as well as an icon indicating how long it will take to prepare. The meals are not just easy to make, they are tasty, nutritious and economical, with each portion carefully calculated so that there are no leftovers. There are also suggestions for the right container for each meal. Most of the ingredients used are familiar and available to American cooks. Here are whimsical creations like soccer balls and animal faces made from shaped rice, tulips cut from dyed hardboiled eggs, hearts and stars carved out of vegetables, and much more. Perfect for parents looking to liven up their children's school lunches or park snacks, or for busy people who want to fix a quick and cheerful meal to take to work, Kawaii Bento Boxes highlights the Japanese passion for making food a treat for the eyes as well as for the mouth.
CONTENTS:
ONIGIRI BENTO
(16 variations including faces, soccer ball, animals, triangles, spheres)
RICE BENTO
(11 variations including bear, rabbit, ship, seasoned rice, teriyaki chicken over rice, etc.)
SUSHI BENTO
(12 variations)
BREAD BENTO
(12 variations including mini-sandwiches, rolls, etc.)
NOODLE BENTO
(9 variations including spaghetti, yakisoba noodles, udon)
SUMMER AND WINTER BENTO
(12 variations including summer dishes that wont spoil in the heat and winter dishes that are better when eaten warm)
TRADITIONAL/POPULAR/FAVORITE BENTO
(11 variations including favorite dishes like hamburgers, fried shrimp, fried chicken)
TIPS ON HOW TO STUFF THE BENTO BOX
WHAT TO STUFF IN THE BENTO BOX (including calories, carbohydrates, protein, etc.)
CUTTING AND DECORATING
MENUS BASED ON COLOR
EASY DESSERT RECIPES
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By Daisy Martinez
Hyperion
Released: 2005-09-14
Hardcover (304 pages)
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Julia Child introduced us to French cooking. Lidia Bastianich introduced us to Italian cooking. Now Daisy Martinez will introduce all of America to Latin cooking-her way. In a country where salsa now outsells ketchup, Daisy Martinez is out on a mission to change the way we cook. In her new cookbook, a tie-in to her public television show, Daisy introduces us to the mouthwatering meals of her Latin ancestry-and not just to the pork, beans, rice, and burritos many people associate with Latino culture. Here are Stuffed Yucca Fritters, Peruvian Minestrone, and Braised Chicken with Figs, to name just a few. By combining the delicious flavor of Latino cultures with ingredients available in any kitchen, Daisy shows us how to -daisy-fy+ regular meals and turn them into something extraordinary.Divided into twelve chapters such as Turnovers and Tamales, Appetizers and Little Bites, Soups and One-Bowl Meals, and Chicken, Duck, and Turkey, and filled with more than 200 recipes and color photographs throughout, this is a cookbook that will introduce a new culinary star.Special features in the book include: l-Daisy+s Top Ten: palate-rocking staple dishes and condiments that will expand your repertoire.l-Daisy+s Corner: a series of essays about the intersection of food, family, and culture. |
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By Gabriel Cousens
North Atlantic Books
Released: 2003-08-22
Paperback (544 pages)
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Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease. Here holistic physician Gabriel Cousens provides a dietary regimen that may help reverse this process by introducing whole, natural, organic, and raw foods into the diet. These restorative "live" foods can reverse chronic disease and bring back health and vitality. This eclectic cookbook shares 250 delicious vegan recipes from chefs at the Tree of Life Cafe. Dishes include Avocado Salad with Rosemary, Green Dragon Broccoli, Raw-violis, Lavender Milk, and Carob Coconut Cream Eclairs. International entrees, juices, and aromatherapeutic remedies are also featured. |
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By Jennifer McCann
Da Capo Lifelong Books
Paperback (296 pages)
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Vegan Lunch Box Around the World offers a delicious array of meat-free, egg-free, and dairy-free lunches that will take you on an adventure across the globe. The book includes balanced international and regional American menus with 100 recipes from Ratatouille to Moroccan Tagine, New England Chowder to a Japanese Bento Box. With quick and easy recipes, fruit and veggie ideas for even the pickiest eaters, and an allergen-free index, Vegan Lunch Box Around the World is essential for every family raising healthy kids—and for anyone who packs a lunch. |
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