Food Safari: Glorious Adventures Through A World Of Cuisines

Food Safari: Glorious Adventures Through A World Of Cuisines

Maeve O'Meara

Language: English

Pages: 284

ISBN: 1740667611

Format: PDF / Kindle (mobi) / ePub

Food Safari: Glorious Adventures Through A World Of Cuisines

Maeve O'Meara

Language: English

Pages: 284

ISBN: 1740667611

Format: PDF / Kindle (mobi) / ePub


Readers are taken on a culinary adventure into 34 diverse and fascinating cuisines with this book that explores the basic ingredients and makes the exotic familiar
 
Offering simple foolproof recipes that anyone can cook at home, this is a delicious journey into new worlds, making delicious discoveries. With 180 delicious recipes like spicy Gujarati Potatoes, Southern Fried Chicken, Pho, Empanadas, Haleem—king of curries, and Stone-Bowl Bibimbap, cooks are taken on a culinary globetrot. Desserts include Baklawa, Crepes Suzette, and Fig Loukoumades. Demystifying unfamiliar cuisines, this book offers stories and traditions related to each cuisine, helps readers shop for the key ingredients and cooking implements, and includes simple recipes from cultures as far flung as Africa, the Middle East, Europe, Asia, and South America. Soon readers will be experts at making Dolma from Turkey, Bulgogi from Korea, and Black Forest Cake from Germany.

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parsley finely diced tomato Grill the eggplants whole over a gas flame, turning with tongs until the skin is evenly blistered and the flesh is soft. Soak in cold water for 10 minutes to cool. Peel the eggplants and leave to drain for 15–20 minutes. Place the eggplants in a food processor with the tahini, lemon juice, garlic and salt and process until well combined and creamy. You may wish to add extra tahini, lemon juice or salt to taste. Scoop into a serving bowl and make a well in the

soaked for 24 hours in several changes of water before using – this reconstitutes the fish and removes excess salt. BAY LEAVES They can be bought as whole dried leaves or ground. Bay leaves are one of the few herbs that don’t lose their flavour when dried, rather the flavour becomes more intense. CHOURIÇO A smoked pork sausage that is flavoured with garlic and paprika, which gives it a rich, red colour. Chouriço can be bought fresh or dried. One traditional way of heating and serving it is in

the women go to church and the men stay home to make paella for the army of family and friends that arrive sometime after midday. There’s a lot of male pride bound up in getting the special calasparra or bomba rice cooked just right in olive oil and stock, and the added seafood, meat and vegetables also cooked to perfection. When they’re finished the aroma of saffron hangs in the air and the whole paella pan looks like the best edible artwork on earth. Most people are familiar with some of the

unfamiliar with its use as a leaf vegetable, purslane has long been valued by Lebanese and Syrians for its slightly sour and salty taste. SHANKLEESH A sharp-tasting cheese made from labneh that is formed into balls and rolled in oregano. It is often served broken up into a rough crumble with chopped tomato and onion and drizzled with extra-virgin olive oil. SUMAC Made from dried, powdered berries that grow around the Mediterranean, sumac gives a nice sour tang to dishes. It is sprinkled on

over medium heat. Simmer until reduced to a thick sauce consistency. Combine the dry ingredients for the ribs. Rub 2–3 tablespoons of the spice mixture into the ribs, coating them on both sides. (Store the remaining spices in a jar for next time.) Place the ribs in a large dish and pour over the beer. Marinate in the refrigerator for 1–2 hours. Bring the ribs to room temperature. Preheat the oven to 160°C. Place a large piece of foil over a large baking sheet and put the ribs on top, removing

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