Description
Book SynopsisEver have food fantasies in a truly international veinan appetizer of feta cheese and roasted pepper spread, an entrée of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With
Cooking All Around the World All-in-One For Dummies, you'll be introduced to the cooking styles and recipes from eight of the world's most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries.
With a roster of cooking pros and all-star chefs, including Mary Sue Milliken, Susan Feniger and Martin Yan, Cooking All Around the World All-in-One For Dummies includes some of the most popular recipes from Mexican, Italian, French, Greek and M
Table of Contents
Introduction.
Book I: Mexican Cooking.
Chapter 1: Understanding Mexican Cooking.
Chapter 2: Ingredients for Mexican Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: Starters, Snacks, and Sides.
Chapter 5: The Main Event.
Chapter 6: Sweet Endings.
Book II: Italian Cooking.
Chapter 1: How to Think Like an Italian Chef.
Chapter 2: Ingredients for Italian Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: First Impressions.
Chapter 5: The Main Event.
Chapter 6: Sweet Endings.
Book III: French Cooking.
Chapter 1: Inside a French Kitchen: Leave Your Fears and Intimidation at the Door.
Chapter 2: Ingredients for French Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: First Impressions.
Chapter 5: The Main Event.
Chapter 6: Sweet Endings.
Book IV: Greek and Middle Eastern Cooking.
Chapter 1: Inside a Greek and Middle Eastern Kitchen.
Chapter 2: Ingredients for Greek and Middle Eastern Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: First Impressions.
Chapter 5: The Main Event.
Chapter 6: Sweet Endings.
Book V: Indian Cooking.
Chapter 1: Basics of Indian Cooking.
Chapter 2: Masala and Other Must-Have Ingredients.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: Starters, Snacks, and Sides.
Chapter 5: The Main Event.
Chapter 6: Sweet Endings.
Book VI: Chinese Cooking.
Chapter 1: How to Think Like a Chinese Chef.
Chapter 2: Ingredients for Chinese Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: Sauces and Dips.
Chapter 5: Rice and Noodles.
Chapter 6: First Impressions.
Chapter 7: The Main Event.
Chapter 8: Sweet Endings.
Book VII: Japanese Cooking.
Chapter 1: Choosing, Cooking, and Enjoying Japanese Food.
Chapter 2: Inside the Japanese Kitchen.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: Soups, Salads, and Pickles.
Chapter 5: Sushi and Sashimi: They’re Not Just Raw Fish.
Chapter 6: Rice and Noodles.
Chapter 7: The Main Event.
Chapter 8: Sweet Endings.
Book VIII: Thai Cooking.
Chapter 1: A Taste of Thailand.
Chapter 2: Ingredients for Thai Cooking.
Chapter 3: Mastering a Few Simple Techniques.
Chapter 4: First Impressions.
Chapter 5: Noodles.
Chapter 6: Curries.
Chapter 7: The Main Event.
Chapter 8: Sweet Beginnings and Endings.
Index.
