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Home Cooking Around the World: A Recipe Collection

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In this intriguing collection of recipes, food journalist David Ricketts offers an international riff on home cooking. Starting with basic recipes that are familiar to all American home cooks, he presents variations of these dishes as they are prepared in other cultures. Chicken noodle soup becomes Vietnam-ese Chicken Noodle Soup with Fresh Herbs; beef stew, African Beef and Kale Stew with Pumpkin Seed Sauce; and rice pudding, Asian Black Rice Pudding. The taste difference is all in the local herbs and spices, ...
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People around the world wax rhapsodic about home cooking. But one would think the definition of home cooking would vary greatly from country to country. To the contrary, in Home ... Cooking Around the World David Ricketts shows that home-style favorites from far-flung places have more in common than you might expect. Ricketts has traveled the world during his long career as a food journalist--most notably as a staff editor of Food & Wine magazine--and discovered that the basic ingredients and techniques of home cooking remain much the same no matter how far you travel. The striking differences in cuisines lie not in such mundane factors as the type of meat you choose or what method you use to cook it, but rather in the herbs, spices, and other seasonings that differ from place to place.<P><B> In Ricketts's clever, international take on comfort food, Pot Roast gets a Middle-Eastern zing from ginger, cinnamon, turmeric, and apricots. New England Clam Chowder becomes Caribbean Sweet Potato Soup with Scallops, spicy with cloves, cardamom, and ground red pepper and rich with coconut milk. Even that Thursday night special, Tuna Noodle Casserole, gets a fanciful twist with the addition of curry powder--and the traditional canned soup is replaced with a luxurious mushroom and cream mixture made from scratch. Ricketts's desserts are equally deft at balancing the fine line between familiar and exotic: in Asian Black Rice Pudding, buttery-tasting palm sugar and smooth, rich coconut milk balance the toothiness of the Thai black sticky rice; a simple dish of roasted figs is brought to life by the sweet heat of candied ginger and the creamy richness of cr&#xE8;me fra&#xEE;che. Charming stories of the author's extensive travels and the culinary discoveries they led to, along with Mark Thomas's gorgeous photographs, make the book feel like postcards from an old friend sending prized memories home for you to share. Most of the recipes are simple to prepare--many requiring just one pot and a long stovetop simmer--and a handy glossary Read more Show Less

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Overview

In this intriguing collection of recipes, food journalist David Ricketts offers an international riff on home cooking. Starting with basic recipes that are familiar to all American home cooks, he presents variations of these dishes as they are prepared in other cultures. Chicken noodle soup becomes Vietnam-ese Chicken Noodle Soup with Fresh Herbs; beef stew, African Beef and Kale Stew with Pumpkin Seed Sauce; and rice pudding, Asian Black Rice Pudding. The taste difference is all in the local herbs and spices, not in the basic ingredients or cooking techniques. The resulting dishes-from Peru, Thailand, Greece, Scandinavia, and Morocco, among other countries-are tantalizingly familiar, yet enticingly exotic, with new flavor combinations that make each recipe a delicious adventure into another cuisine.

The cooking methods are simple and, for the few exotic ingredients, there is both a source listing and a glossary. Beginning cooks can use the book with ease, while experienced cooks will find new variations on familiar themes to expand their repertoires.

Author Biography: David Ricketts has written about food for more than twenty years-first as a staff editor for Food & Wine magazine and now as a contributing food editor to Family Circle, recipe editor for McCall's, and freelance food writer.

Mark Thomas's photographs appear regularly in magazines such as Bon App├ętit and Better Homes & Gardens.

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Editorial Reviews

Publishers Weekly
This compendium of international recipes emits a homey amateur air, and readers will find themselves longing to sample Ricketts's cooking. An editor and food writer, Ricketts has familiarized himself with many native cuisines and here offers simple, delicious recipes with flavors originating from locales as diverse as Albania, Ecuador and Bali. The book is organized in broad categories: Poultry, Seafood, Pork & Lamb (a combination which may estrange certain orthodox readers), etc. Each chapter contains a cheerful amalgam of world recipes Caribbean Sweet Potato Soup with Scallops appears alongside Bavarian Fish Stew with Vegetables and Vinegar. Ricketts, who seems fondest of Southeast Asian cuisines, practices a conscientious culinary affirmative action, dutifully including Irish Mashed Potatoes with Cabbage and a mostly-American Tuna Noodle Casserole, complete with cornflakes. With a few exceptions (pecans in the Chicken Pot Pie, star anise in the Czech Short Rib), he strives to reproduce authentic flavor combinations. The book is loaded with stews and braises, dishes that are both easy to embellish with complex ingredients and forgiving to struggling home cooks. Mark Thomas's gorgeous photography (even the redoubtable Tuna Noodle Casserole looks glamorous) partly compensates for the book's kitchen-unfriendly format. With a minuscule typeface and over-designed pages, the book doesn't have the trappings of a straightforward tribute to the soul food of many nations, though that's exactly what it is. Readers willing to brave the incongruous production values will be gratified to discover a fine down-home cookbook behind the gloss. (Nov.) Copyright 2001 Cahners Business Information.
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Product Details

  • ISBN-13: 9781584790921
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 9/1/2001
  • Pages: 208
  • Product dimensions: 8.50 (w) x 9.25 (h) x 0.75 (d)

Table of Contents

Home cooking--where does it begin? viii
Notes on ingredients xiii
Poultry
Vietnamese chicken noodle soup with fresh herbs (pho ga) 5
Chicken pot pie with pecan-sour cream pastry 8
Chicken with sausage and rice (arroz con pollo) 11
Chicken legs in basque red pepper--prosciutto sauce 14
Thai green curry with chicken and green beans (kaeng khiaw-waan) 16
Peruvian chicken in walnut-and-pepper sauce (aji de pollo) 19
Brunswick stew with chicken 21
Skillet chicken with apples and cranberries 24
Mediterranean chicken stew with prunes and almonds 26
Philippine sour soup with chicken (sinigang) 29
Peruvian chicken stew with sweet potatoes and peanuts 31
Beef
Braised beef with oregano and cardamom 37
Shredded flank steak with potatoes and chiles 39
Moroccan pot roast with apricots and hard-cooked eggs 41
French beef on a string with sour cream-horseradish sauce 44
Flemish carbonnade with carrots 46
Vietnamese spicy beef stew with carrots and star anise (bo kho) 48
Indonesian spicy beef in coconut sauce 51
African beef-and-kale stew with pumpkin-seed sauce 53
South american beef-and-potato stew with peaches 56
Pork & lamb
Pork and quinoa stew with chiles 61
Vietnamese braised pork in coconut (thit kho tau) 63
Short-rib stew with potatoes and carrots in rye bread--gingersnap gravy 65
Pork vindaloo 68
Potato-and-celery-root gratin with prosciutto 71
Alsatian smoked pork chops with sauerkraut and apples 73
Baked knockwurst with barley and pears 75
Ham-and-lima-bean pie with cornmeal crust 78
Portuguese chickpea soup with chorizo and kale 81
Southern-style sausage casserole with hominy 83
French-canadian sausage-and-apple pie with cheddar 85
Chinese braised lamb with chestnuts, mushrooms, and red dates 88
Shepherd's pie with garlic-horseradish-potato topping 90
South african lamb-and-green-bean stew 92
South african curried lamb casserole with raisins and almonds 94
Seafood
Jansson's temptation 99
Catalan baked fish with potatoes and parsley 101
Pan-seared sea bass with crispy ginger threads 104
Balinese fried fish with sambal (ikan goreng) 107
Steamed lobster with thai hot sauce 109
Maine lobster chowder with bacon and potatoes 111
Baked honey-glazed mackerel 114
Cape cod clam pie 116
Codfish cakes, thai-style 118
Indonesian tuna curry 120
Curried tuna-noodle casserole with mushrooms and peas 122
Caribbean sweet potato soup with scallops 125
Balinese spicy shrimp packets (pais udang) 127
Bavarian fish stew with vegetables and vinegar 130
Vegetables
Indian vegetables stew with yogurt and coconut (aviyal) 135
Red-lentil-and-chile soup-stew with vegetables 138
Peruvian potatoes in cheese sauce (papas a la huancaina) 141
Irish mashed potatoes with cabbage (colcannon) 143
Very rich baked fontina cheese grits with mushrooms 146
Indonesian green bean salad with coconut (urap) 149
Spicy corn and lima beans with tomato (colache) 151
Argentine squash stew with corn and cheese (locro) 153
Ecuadorian potato-cheese soup with avocado 156
Tomato-and-sweet-red-pepper soup 159
Zucchini garbure with rouille 161
Albanian cornmeal pie with scallions and feta cheese 164
Mac 'n' cheese with chipotle 167
Turkish eggplant stuffed with tomato, garlic, and parsley 169
Cream of fennel soup 172
Two-bean vegetarian chili with zucchini 174
Desserts
Pumpkin cheesecake with persimmon glaze 179
Double chocolate pudding 181
Roasted figs with candied ginger and creme fraiche 183
Asian black rice pudding 186
Bread pudding with pineapple and coconut milk 188
Coffee granita 190
Peach-and-cranberry crumble with pecans 193
Fresh pear gratin with cranberries and maple cream 195
Banana semifreddo with macadamia nuts 197
Ingredient sources 199
Bibliography 200
Acknowledgments 201
Conversion charts 202
Index 203
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