Extreme Cuisine: The Weird & Wonderful Foods that People Eat

Extreme Cuisine: The Weird & Wonderful Foods that People Eat

Michael Freeman

Language: English

Pages: 352

ISBN: 079460255X

Format: PDF / Kindle (mobi) / ePub

Extreme Cuisine: The Weird & Wonderful Foods that People Eat

Michael Freeman

Language: English

Pages: 352

ISBN: 079460255X

Format: PDF / Kindle (mobi) / ePub


"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy […] Eat. Eat adventurously. Miss nothing. It's all here in these pages." —From the Introduction by Anthony Bourdain

Sit down for a meal with the locals on six continents and what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another!

"I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue and "five penis wine" in China, the boiled blood of a variety of animals in Vietnam, and pate made from my son's placenta when I lived (and he was born) in the UK. This list goes on, and I share some of these experiences in the chapters following, along with many recipes. After all, no matter what humans eat, by choice or circumstance, the one thing all the dishes have in common is that they must be prepared properly." —From the introduction by Jerry Hopkins

Chapters include:

  • Mammals
  • Reptiles & Water Creatures
  • Birds
  • Insects, Spiders & Scorpions
  • Plants
  • Leftovers

Fast Food Maniac: From Arby's to White Castle, One Man's Supersized Obsession with America's Favorite Food

Made in Quebec: A Culinary Journey

The New Cast Iron Skillet Cookbook: 150 Fresh Ideas for America's Favorite Pan

Food of Myanmar: Authentic Recipes from the Land of the Golden Pagodas

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

found a 60,000-year-old skull from an early human ancestor in Ethiopia, noticing that the skull had a series of fine, deep cut marks on the cheekbone and eye socket where the flesh appeared to have been stripped away with a knife. The marks were judged to show the "signature of cannibalism," which differed from damage done by war, normal injury, burial practices, and scav- MAMMALS 107 enging animals. Dr. White compared that skull to the bones of twentynine individuals from the Anasazi pueblos

one's mettle far more admirably than singing in a karaoke bar. Even some foreigners are willing to put their lives on the line. And for a rapidly expanding tourist population in search of thrills, it requires far less effort than mountain climbing or whitewater rafting. In the Haedomari Market in Shimonoseki, where most of the country's catch is sold, the fish are auctioned in a peculiar manner. As the auctioneer describes the catch, buyers approach him and slip a hand into a long black sleeve

there are dozens of sources where you can get up to a thousand large ones for only US$25, while snack-sized "cups" of twenty-five go for about a dollar. So far, the worm has not made many inroads as a food. In time, a dish called Souffle Ver de Terre-ver de terre is French for earthwormmay show up on a restaurant menu, but for now, at least in the developed world, only a few are championing the wriggler's edibility. In Butler, Pennsylvania, in 1998, for instance, students in an eleventh grade

WATER CREATURES 161 Sea Hedgehog? The food encyclopedia l.Arousse Gastronomique offers five recipes for what is called, in France, a "sea chestnut" or a "sea hedgehog." In all, urchin eggs are the key ingredient, added for its rich taste-the champion flavor in a hearty soup with green crabs and rockfish, in an omelet, in a sauce with butter and eggs for fish, in a puree with holandaise sauce that is used to fill puff pastries, and in a mixture of diced tomato, chopped shallots, peeled

like the song birds of post-war Hanoi, in the survival category. In London in 1996, there was a small scandal when more than a thousand pigeons disappeared from beneath Admiral Lord Nelson's imperious nose atop his statue in Trafalgar Square. The birds, which perched in and around Nelson's towering column, were as much a part of London's life as the ravens at the Tower of London. Well, it turned out that two birdsnatchers were scooping up the tourists' feathered friends in batches of thirty or

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