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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:
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| Recipes Downloads & Web Sites |
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| | Whether you make Jamaican Food for pleasure, for your job, or just the occasional one-off for Christmas Day, The “Jamaica Cooking” book can help you with Jamaican Food ideas, recipes, suppliers, news, and more. |
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| Contains all the recipes that everyone needs for healthy and balanced eating. This unique 530-page cookbook contains:- 500+ low carb and low fat Chinese recipes in 15 categories
- 170+ colorful Chinese food photos
- A master chef's 40 years of cooking experience
- Master chef Nicholas Zhou's 4 years of research on healthy eating
- All the secret recipes in your favorite Chinese restaurants
- Hundreds of killer cooking tips and techniques used by professional Chinese chefs
- Insider secrets how 12,800 people worldwide improve their health by cooking healthy food
- Recipes and tips for healthy and balanced eating on a daily basis
- Quick and easy meal plans in 15 to 45 minutes
- Amazing party recipes in 40 minutes for over 10 people
...and this is just the tip of the iceberg!
The 530-page cookbook can be downloaded in 3 minutes! |
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| | Serve Chef Style Delicious Indian cuisine to your family and friends! Collection of more than 1,000 chosen Indian recipes. |
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| | Authentic Jewish Recipes From Bubbie's Kitchen Is Our Family's 45-100 Year Old Jewish Recipes: Discover the Secrets of Delicious Cooking Our Family's Authentic Jewish Recipes! |
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| Sales have been slowing at national restaurant chains like Red Lobster, TGI Fridays, and the Cheesecake Factory recently due to the increase in gas prices.
To make matters worse, more and more people are discovering that they can save money by making their favorite restaurant dishes at home following the step by step instructions of Master Chef Ron Douglas.
The so called "secret recipes" of these billion dollar restaurants have now been exposed and shared with the world in the cooking instructional guide "America's Restaurant Recipes.".
Douglas is facing major pressure to take down his site and discontinue all sales of his secret recipe cookbooks. But he continues to thumb his nose at the greedy restaurant executives in support of the budget constrained home cook.
Anyone looking to duplicate their favorite restaurant recipes should pick up "America's Restaurant Recipes" now before it's forced off the market.
Finally you can:
- Stop waiting on those long lines at restaurants to pay for dishes you can quickly make in your own kitchen!.
- Re-create your favorite restaurant dishes at home for a fraction of the cost by following these easy step-by-step instructions.
- Get kudos and praise from friends and family members when they find out you actually made these delicious dishes yourself!
- Uncover the cooking techniques used by world class chefs from famous restaurants.
Discover the secrets to making your favorite restaurant recipes at home. |
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| | An Easy To Follow 108 Over Superb Collection Of Japanese Food Recipes Cookbook To Enable You Cook Like A Gourmet Chef. Whip Up Delicious Japanese Food From The Comfort Of Your Own Home |
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| | Get Your Copy Of Making Your Own Sushi And Learn To Impress Your Friends And Family With This Fascinating Treat From The Far East. |
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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 Samin Nosrat
SIMON SCHUSTER
Released: 2017-04-25
Hardcover (480 pages)
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New York Times Bestseller
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan. |
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By Marcella Hazan
Alfred A Knopf
Released: 1992-10-27
Hardcover (704 pages)
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Click Here | - one volume Marcella Hazan's classic Italian cooking
Product Description:
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.Â
Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food. |
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By Domini Kemp
Chelsea Green Publishing
Paperback (464 pages)
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Cancer survivors Domini Kemp and Patricia Daly offer the first comprehensive ketogenic cookbook based on the most exciting new research on nutritional approaches to the prevention and management of cancer. For decades, the ketogenic diet―which shifts the body’s metabolism from burning glucose to burning fat, lowering blood sugar and insulin and resulting in a metabolic state known as ketosis―has been used to successfully manage pediatric epilepsy. More recently, it has been used by the Paleo community as a weight loss strategy. Now emerging research suggests that a ketogenic diet, in conjunction with conventional treatments, also offers new hope for those coping with cancer and other serious disease. With endorsements from leading researchers and oncologists such as Dr. Thomas Seyfried (Cancer as a Metabolic Disease), The Ketogenic Kitchen offers more than 250 recipes, as well as meal plans and comprehensive scientific information about the benefits of a ketogenic diet, with sensible advice to help readers through periods of illness, recovery, and treatment. This North American paperback edition has been updated to include U.S. customary units of measure appearing side-by-side with metric measures. |
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By Dennis Prescott
MORROW
Released: 2017-04-18
Hardcover (368 pages)
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Energetic, classic, adventurous and completely satisfying, Eat Delicious is packed with stunning photography and big bold recipes-- perfect for fans of Jamie Oliver, Smitten Kitchen and the hundreds of thousands of followers of Dennis the Prescott on Instagram. From the creator of the wildly popular Instagram account Dennis the Prescott, Eat Delicious features comfort food from around the globe that can be prepared by any home cook, no matter their skill level. Good food isn't processed or precious, Dennis insists. Good food is delicious, fun to make, exciting to eat and puts you in a good mood. Mirroring the inviting, energetic style of Dennis's Instagram account, Eat Delicious is packed with 125 of his most popular and original recipes for breakfast, lunch, and dinner as well as desserts, snacks, and sides that everyone will enjoy, including: * Brioche Doughnuts
* Fried Feta BLT
* Fried Shoestring Onion Cheeseburgers
* Super Spicy Dan Dan Noodles
* Garam Masala Beer Mussels
* Matcha Mint Chip Ice Cream
Skip the takeout and create Dennis's fabulous fare in your own kitchen with this dazzling cookbook that makes it easy to eat delicious!
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By Jacques PĂ©pin
HOUGHTON MIFFLIN HARCOURT
Released: 2011-10-18
Hardcover (704 pages)
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For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques PĂ©pin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential PĂ©pin. Â Â
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By Naomi Duguid
imusti
Hardcover (400 pages)
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Winner, James Beard Award for Best Book of the Year, International (2017)
Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017)
Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal
“A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times
Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah.
Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world. |
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By Mimi Sheraton
imusti
Paperback (1008 pages)
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Click Here | - Workman Publishing Company
Product Description:
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton―award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times.
1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)―the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord.
Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions―you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included. |
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By Patt Levine
Brand: Da Capo Press
Paperback (193 pages)
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Click Here | - Over 140 Delicious Low-Fat, High-Protein Recipes
- Foreword by William B. Inabnet, MD
Product Description:
In April 2003 Patt Levine underwent "Lap-Band" gastric surgery, one of the primary bariatric surgeries being widely practiced today. As a lifelong foodie, she was expecting the worst when her surgeon's nutritionist handed her dietary guidelines to follow post-surgery, and she was right. With her decades of cooking skills, she immediately set out to devise low-fat dishes that would be just as delicious pureed and chopped as they would be served whole. As an added problem, she wanted to cook for her husband at the same time. This first-ever cookbook for the hundreds of thousands who are lining up for bariatric bypass surgery is proof that it can be done. With collaborator Michele Bontempo-Saray, the author has created 125 recipes that contain no added sugar, are very low in fat, and get their carbohydrates almost exclusively from fruits and vegetables. Each recipe includes specific guidelines for preparation of the dish for every stage of the eating programs for Lap-Band, gastric bypass, and Biliopancreatric Diversion Duodenal Switch (BPD-DS) patients, as well as suggestions for sharing meals with those who have not gone through gastric surgery. Creative recipes cover every meal and food—breakfast and brunch, soups, vegetables, main courses, and sweet indulgences. |
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By Divya Alter
RIZZOLI
Released: 2017-04-04
Hardcover (256 pages)
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This indispensable kitchen companion brings the ancient art of delicious healthy cooking to the twenty-first century with flavors adapted for the contemporary Western palate.
Â
Drawing on her many years of vegetarian cooking, catering, and teaching, in this book Divya Alter explains how to create flavorful meals with seasonal ingredients by applying Ayurvedic principles. With food combinations, methods of preparation, and healing spices customized for individual needs, this is an inspirational guide to achieving optimal health through a personalized way of living and eating.
Â
This volume features 100 recipes for breakfasts, soups, salads, main dishes, one-pot meals, treats, and beverages in three seasonal-based chapters. It includes an ingredient guide along with recipes for staples such as cultured ghee, fresh cheese, yogurt, nondairy milk alternatives, dressings, chutneys, and spice blends.
Â
Alter offers practical ways to bridge the ancient wisdom of food with modern living beyond the bound- aries of India. Dishes such as Asian-style Stir-Fried Red and Black Rice, Italian-style Spinach Risotto, and French-style Braised Root Vegetables are accessible to all and carry the healing benefits of Ayurvedic cooking. |
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By Alan Jackson
St Martin s Press
Released: 2013-10-29
Hardcover (256 pages)
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The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern California lifestyle that have made the brand an instant hit and captures them in a fresh, beautifully-designed, full-color book. Like Los Angeles, Lemonade's cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot―for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the snappy salad of Chinese long beans, plums, and scallion vinaigrette. A comfortable place where locals and visitors enjoy a rotating daily spread of deliciousness, the recipes, more than 120 in all, stress simple cooking preparation with a global taste, and are a perfect fit for today's on-the-go lifestyles and perceptive palates. And, of course, it wouldn't be L.A. without the amazing desserts―from banana mascarpone layer cake to caramel fleur de sel macaroons to peanut butter milk chocolate cookies, there are recipes for treats galore, plus ten different recipes for delicious flavors of lemonade. The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria speaks to all cooks who want to make sophisticated highly-urban "comfort food" with ease. |
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