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Cooking Around the World All-In-One for Dummies
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Artikel-Nr:
9780764555022
Veröffentl:
2003
Erscheinungsdatum:
14.03.2003
Seiten:
752
Autor:
Mary Sue Milliken
Gewicht:
1370 g
Format:
235x191x40 mm
Sprache:
Englisch
Beschreibung:
Mexican Cooking
Mary Sue Milliken and Susan Feniger may be "two gringas from the Midwest," but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late '70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including Mexican Cooking For Dummies, host the popular Television Food Network series, Too Hot Tamales, and are heard regularly on Southern California radio.
Helene Siegel is the co-author with Mary Sue and Susan of City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales, and Mexican Cooking For Dummies. She also is the author of The Ethnic Kitchen series and 32 single subject cookbooks in the best-selling Totally Cookbook series. Her articles have appeared in the Los Angeles Times, the Times Syndicate, Fine Cooking, and on the Web at cuisinenet.com.
Italian Cooking
Cesare Casella was born in a small town outside Lucca, Italy. He grew up in and around his family's restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of Diary of a Tuscan Chef and Italian Cooking For Dummies.
Jack Bishop is the author or coauthor of several books on Italian food, including The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna, and Italian Cooking For Dummies. He is the senior writer for Cook's Illustrated and writes for various national magazines and newspapers. He has studied cooking in Italy.
French Cooking and Greek and Middle Eastern Cooking
Tom Lacalamita (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of Slow Cookers For Dummies and Pressure Cookers For Dummies.
Indian Cooking
Heather Dismore began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.
Chinese Cooking
Martin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including Martin Yan's Feast: The Best of Yan Can Cook, Martin Yan's Invitation to Chinese Cooking, and Chinese Cooking For Dummies. Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. Yan Can Cook has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.
Japanese Cooking
Dede Wilson, CCP (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has wo
Mary Sue Milliken and Susan Feniger may be "two gringas from the Midwest," but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late '70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including Mexican Cooking For Dummies, host the popular Television Food Network series, Too Hot Tamales, and are heard regularly on Southern California radio.
Helene Siegel is the co-author with Mary Sue and Susan of City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales, and Mexican Cooking For Dummies. She also is the author of The Ethnic Kitchen series and 32 single subject cookbooks in the best-selling Totally Cookbook series. Her articles have appeared in the Los Angeles Times, the Times Syndicate, Fine Cooking, and on the Web at cuisinenet.com.
Italian Cooking
Cesare Casella was born in a small town outside Lucca, Italy. He grew up in and around his family's restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of Diary of a Tuscan Chef and Italian Cooking For Dummies.
Jack Bishop is the author or coauthor of several books on Italian food, including The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna, and Italian Cooking For Dummies. He is the senior writer for Cook's Illustrated and writes for various national magazines and newspapers. He has studied cooking in Italy.
French Cooking and Greek and Middle Eastern Cooking
Tom Lacalamita (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of Slow Cookers For Dummies and Pressure Cookers For Dummies.
Indian Cooking
Heather Dismore began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.
Chinese Cooking
Martin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including Martin Yan's Feast: The Best of Yan Can Cook, Martin Yan's Invitation to Chinese Cooking, and Chinese Cooking For Dummies. Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. Yan Can Cook has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.
Japanese Cooking
Dede Wilson, CCP (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has wo
Easy-to-follow recipes for favorite foods from around the world
The majority of today's consumers are cuisine literate but not yet culinary literate. They know about a wide variety of foods and cuisines, but they don't know how to prepare these dishes at home. Cooking Around the World All-in-One For Dummies offers easy-to-follow recipes from the best of the world's cuisines, including dishes from Mexico, Italy, China, Japan, Thailand, France, India, Greece, and the Middle East. Perfect for home cooks who love world foods but don't want to invest in cookbooks for each cuisine, this fun and friendly guide will give readers the know-how they need to creatively expand their culinary repertoires.
Martin Yan, a certified master chef and host of TV's Yan Can Cook, has authored twenty-four bestselling cookbooks.
Cesare Casella transformed his family's restaurant in Lucca, Italy, Il Vipore, into a world-class establishment, earning a Michelin star. He is the coauthor of Diary of a Tuscan Chef.
Susan Feniger and Mary Sue Milliken opened the celebrated City Café in Los Angeles in 1981 and now divide their time between their restaurants in Las Vegas, Santa Monica, and L.A.
The majority of today's consumers are cuisine literate but not yet culinary literate. They know about a wide variety of foods and cuisines, but they don't know how to prepare these dishes at home. Cooking Around the World All-in-One For Dummies offers easy-to-follow recipes from the best of the world's cuisines, including dishes from Mexico, Italy, China, Japan, Thailand, France, India, Greece, and the Middle East. Perfect for home cooks who love world foods but don't want to invest in cookbooks for each cuisine, this fun and friendly guide will give readers the know-how they need to creatively expand their culinary repertoires.
Martin Yan, a certified master chef and host of TV's Yan Can Cook, has authored twenty-four bestselling cookbooks.
Cesare Casella transformed his family's restaurant in Lucca, Italy, Il Vipore, into a world-class establishment, earning a Michelin star. He is the coauthor of Diary of a Tuscan Chef.
Susan Feniger and Mary Sue Milliken opened the celebrated City Café in Los Angeles in 1981 and now divide their time between their restaurants in Las Vegas, Santa Monica, and L.A.
Ever have food fantasies in a truly international vein-an 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.
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.
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.
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