Taking a detour from the bistros and brasseries of Paris, this cookbook explores another side of the city's cuisine: its Moroccan cafes, phô kitchens and sushi bars. Exploring the culinary heritage of decades of immigrants, London-based journalist Kiang-Snaije and Cordon Bleu chef Puckette have solicited recipes from their favorite restaurants, along with the family favorites of Parisians from North Africa, Asia and the Middle East. Each chapter focuses on a particular country, beginning with a history of the region as well as an overview of its cuisine. The dishes here are earthy, simple and relatively inexpensive to make, like a Moroccan lamb tagine with canned artichokes and frozen peas, and a Warm Laotian Beef Salad with crisp vegetable garnishes. For the most part these are authentic recipes, and the authors assist in locating obscure ingredients—Argan oil, for example, can be obtained from a company in Michigan. The layout can be confusing, as recipe directions sometimes precede the ingredients list, but the book charms with quirky illustrations, literary quotes and personal vignettes. With listings for restaurants (including the best place to get couscous) and sidebars describing Tunisian greengrocers, Puckette and Kiang-Snaije have assembled an informative book that broadens the discussion of Parisian food while offering the Francophile home chef some alternatives to the standard croques monsieur. (Apr.)Copyright 2007 Reed Business Information
The Ethnic Paris Cookbookby Charlotte Puckette
Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual
Pearson Education is proud to bring world-renowned Dorling Kindersley (DK) products to your classroom. Instantly recognized by their fascinating, full-color photographs and illustrations on every page, DK titles will add meaning to expository text and make learning accessible and, fun. Other DK hallmarks include cross-section views, 3D models, and text to visual call-outs to help readers comprehend and enjoy the wealth of information each book provides.
Parisian food isn't all French. Over the last 60 years, immigrants from French ex-colonies and protectorates have moved to France, bringing their cuisine and culture with them. Chef Puckette and journalist Kiang-Snaije have teamed up to create an ethnic culinary tour through the City of Light. Each chapter focuses on a region or country, including the North African countries of Morocco, Algeria, and Tunisia; the Southeast Asian countries of Vietnam, Cambodia, and Laos; and China, Japan, Africa, and Lebanon. In addition to over 100 recipes, the authors include overviews of their favorite ethnic restaurants, grocers, and chefs. Recipes are authentic, and the complexity of the dishes ranges from the extensive, such as Hanoi Beef Soup with homemade broth, to the easy, as evidenced in the recipe for Cold Summer Tofu. While most dishes can be made with common ingredients, a glossary of obscure ingredients with tips for how to purchase them and possible substitutions is included. Original hand-drawn color illustrations dot nearly every page and add to the charm of this unique title. For larger collections.
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