Inspired by cravings for ethnic foods-and frustration with being unable to find decent versions (or any version at all) in nonurban parts of the country-Deeds and Snyder (The Big Book of Appetizers) deliver 200 recipes for popular take-out dishes, from Mu Shu Pork to Chicken Tikka Masala and Fish Tacos. They organize the recipes by cuisine: Chinese, Eastern European, Greek, Middle Eastern, Thai and so on. And they cover the dishes most often ordered, such as Vegetable Biryani, Pizza Margherita, Spicy Tuna Rolls, Paella and Pad Thai. Fun head notes often describe the derivation of dishes-General Tso's Chicken, for example, "was born back in the seventies in a Chinese restaurant in New York" and named after "a successful Chinese statesman back in the mid-1800s." Recipes are approachable, if not strictly authentic, and include indications of total time and hands-on time, which is generally less than an hour. Home cooks without viable take-out options now have a reasonable alternative-though city-dwellers probably won't be getting rid of their take-out menus anytime soon. (Nov.)Copyright 2007 Reed Business Information
Take-Out Menu Cookbook: How to Cook the Foods in You Love to Eat Outby Meredith Deeds, Carla Snyder
You’ve got a serious hankerin’ for Kung Pao Chicken, but Wang’s House of Noodles is 35 minutes away, it’s overpriced, and well, it just plain stinks. Come to think of it, you haven’t found great, let alone decent, ethnic take-out for a while. What to do? How about cook it yourself? All you need is to open up The Take-Out Menu
You’ve got a serious hankerin’ for Kung Pao Chicken, but Wang’s House of Noodles is 35 minutes away, it’s overpriced, and well, it just plain stinks. Come to think of it, you haven’t found great, let alone decent, ethnic take-out for a while. What to do? How about cook it yourself? All you need is to open up The Take-Out Menu Cookbook and step confidently into the kitchen. . . .This first-of-its-kind cookbook features the top 200 take-out and carry-away dishes from the 12 most popular ethnic cuisines: French, Italian, Spanish, German, Chinese, Thai, Mexican, Middle Eastern/Moroccan, Indian, Eastern European/Jewish, Greek, and Japanese. Why buy a Chinese cookbook when all you want is authentic-tasting but healthier-than-take-out Kung Pao Shrimp, Spicy Potstickers, and Mu Shu Pork? By focusing on the most popular dishes from each cuisine, Meredith Deeds and Carla Snyder provide starving chefs with the tools at their disposal to create authentic, healthy, and delicious meals that will make staying home worthwhile! Even highly experienced cooks can be rattled by sushi or derailed by dim sum. But with the help of the authors, who have more than 20 years of experience as cooking instructors between them, there’s no need to worry! With their guidance, the unfamiliar territory of ethnic cuisine is easily maneuvered.
- Running Press Book Publishers
- Publication date:
- Product dimensions:
- 7.80(w) x 9.90(h) x 1.20(d)
Meet the Author
Meredith Deeds attended restaurant school and has lived, cooked, and taught all over the country. She teaches a range of classes from general cooking technique to ethnic cuisines including Mexican, Thai, and Italian. She is also a writer whose articles have appeared in Cooking Light, Fine Cooking, Chile Pepper Magazine, and Prevention. Meredith lives in Plano, Texas. Carla Snyder, chef de cuisine of the highly regarded Western Reserve School of Cooking, has taught culinary programs for the past 13 years. She is a former artisan baker and caterer who loves sharing her unique cooking approach and wisdom with students. Carla lives in Hudson, Ohio. Meredith and Carla have authored two previous cookbooks together: The Mixer Bible and The Big Book of Appetizers.
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