International Books

The Best International Recipe: A Home Cook's Guide to the Best Recipes in the World (Best Recipe Classics) (A Best Recipe Classic)

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Customer Reviews:
Total reviews: 13 Average rating: 4.0 of 5

Editorial Review:

Tired of complicated ethnic dishes with hard-to-find ingredients or recipes for classic European dishes that require a year of cooking school to master? We were. Here are more than 300 foolproof recipes that demystify the world's greatest dishes.

For the landmark classic The Best Recipe, America's Test Kitchen developed the best versions of homespun favorites like macaroni and cheese, pot roast, blueberry muffins, and more. In The Best International Recipe, the test kitchen travels father afield to bring you the best and most exciting cooking from around the world. The more than 300 recipes have been tested dozens of times to ensure success in the kitchen.

Throughout The Best International Recipe, you'll find features that make this collection especially home cook friendly: Pantry spotlights offer clear explanations of ingredients and what to look for, and in some cases, what you can substitute without compromising flavor. Specialty equipment (and substitutions) are highlighted as well, so you won't waste money on equipment you don't really need (hint: You don't need a paella pan to make paella). Core techniques highlighted throughout the book explain essential methods that you can apply to all of your cooking, such as getting the most from spices and a method for making buttery tart dough that won't leave you feeling frustrated.

Whether you want to make spicy pork tacos to rival those found on the tables of Mexico or learn how to make chicken as juicy as the French, The Best International Recipe is your essential guide to the best cooking from around the world.

Cooking

James Peterson

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Customer Reviews:
Total reviews: 14 Average rating: 5.0 of 5

Editorial Review:

Put simply, Cooking is a revelation. No other cookbook so deftly illustrates as broad a scope of classic culinary methods and flavors as you'll find here. As a veteran chef and award-winning cookbook author, James Peterson is uniquely qualified to take food lovers into the modern kitchen and turn them into passionate, precise, intuitive cooks. What's most impressive about a book of this breadth and size (540 pages and 600 recipes, brought to life with 1500 vivid color photographs) is how accessible and fun it is to read. Every recipe in Cooking sings with a deep knowledge of the ingredients at hand, encouraging cooks not just to follow the recipe but to really understand and relish in the process, and the result is a terrific turn-to reference for any cook seeking inspired instruction. --Anne Bartholomew

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Luscious Recipes from Cooking

Artichoke and Toasted Walnut Salad

Braised Short Ribs

Classic French Apple Tart

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Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited

Arthur Schwartz

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Subjects -> Cooking, Food & Wine -> Special Diet -> Kosher
Subjects -> Religion & Spirituality -> Judaism -> Kosher Foods

Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Brings back wonderful memories 5 out of 5 stars.
6 of 6 people found this review helpful.

From the moment I received this cookbook, it started to bring back memories of the 50's and 60's when families spent the holiday's together. All the recipes were from a different time, foods that you don't get today. A lot of the recipes were buried with my grandmother and aunts. I found them again in this book, same recipes, just modernized a little.
Looking at them I pictured the recipes being prepared by my grandmother, mother and aunts. I can smell the delicious aromas and almost taste the foods.
Anyone looking to bring back their memories of growing up should purchase this book.

Editorial Review:

Arthur Schwartz knows how Jewish food warms the heart and delights the soul, whether it's talking about it, shopping for it, cooking it, or, above all, eating it. JEWISH HOME COOKING presents authentic yet contemporary versions of traditional Ashkenazi foods--rugulach, matzoh brei, challah, brisket, and even challenging classics like kreplach (dumplings) and gefilte fish--that are approachable to make and revelatory to eat. Chapters on appetizers, soups, dairy (meatless) and meat entrees, Passover meals, breads, and desserts are filled with lore about individual dishes and the people who nurtured them in America. Light-filled food and location photographs of delis, butcher shops, and specialty grocery stores paint a vibrant picture of America's touchstone Jewish food culture.

Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings

Joyce Goldstein

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

A treasure trove of salad meals and mix-and-match dressings within reach of everyday cooking.

In the Mediterranean, salad means anything from tabbouleh to white beans and prawns in a lemony dressing to small plates of mezze, antipasti, and tapas. Joyce Goldstein shows you how to make 140 of these delicious, healthful, easy-to-prepare dishes for a sensuous and satisfying meal.

With thirty versatile dressings, you'll expand your salad horizons. Just by changing the dressing and garnish, you can make a chopped salad Moroccan, Spanish, or Turkish. Roasted peppers can be Italian with anchovies and olives or spicy with a Tunisian harissa dressing. Beets and greens can move to France with walnut vinaigrette or to the Middle East with tahini dressing. Even a carrot can become exotic with a Moroccan citrus-cinnamon dressing.

Joyce shows you the art of dressing a salad and how to use dressings as marinades, spreads, dips, and finishing sauces. Along the way you'll learn how to taste, balance flavors, and develop your palate. 34 color photographs.

Vegan Fire & Spice: 200 Sultry and Savory Global Recipes

Robin Robertson

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Subjects -> Cooking, Food & Wine -> Special Diet -> Low Cholesterol
Subjects -> Health, Mind & Body -> Diets & Weight Loss -> Diets -> Vegan

Customer Reviews:
Total reviews: 11 Average rating: 5.0 of 5

Editorial Review:

This book is your culinary passport to the world's spicy cuisines. It lets you take a trip around the world with delicious, mouth-watering, meatless, dairy-free, and egg-free recipes, ranging from mildly spiced to nearly incendiary. Explore the spicy cuisines of the U.S., South America, Mexico, the Caribbean, Europe, Africa, the Middle East, India, and Asia with: Red-Hot White Bean Chili, Tunisian Couscous, Vindaloo Vegetables, Vegetable Tagine wth Seitan, Szechuan Noodle Salad, Turkish Bulgur Pilaf, Jambalaya, Thai Coconut Soup, Penne Arrabbiata, Satays with Ginger Peanut Sauce, and many more.
Organized by global regions, this book gives you 200 inventive and delicious 100% vegan recipes for traditional international dishes, using readily available ingredients. Best of all, you can adjust the heat yourself and enjoy these recipes hot - or not. (Note: This is a 100% vegan, revised and updated version of Robin's 1998, out-of-print vegetarian book, Some Like It Hot, and contains new recipes and important new content.)

The River Cottage Cookbook

Hugh Fearnley-Whittingstall

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Subjects -> Cooking, Food & Wine -> Regional & International -> International
Subjects -> Cooking, Food & Wine -> Natural Foods

Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Why I Like THE RIVER COTTAGE COOKBOOK 5 out of 5 stars.
12 of 15 people found this review helpful.

Hugh manages to capture the natural enthusiasm he exudes for the subjects of food and self sustained living in his television show, in this book.

Nice pictures, a must have in any cookery book these days, are in abundance.

The book gives a good introduction to the worlds of animal husbandry and horticulture, which is exactly what he sets out to do, he doesn't get bogged down with detail and yet doesn't skip over things either.

The writing style is easy and informal, much like the tv show itself.

A must have for anyone who liked the show.

Editorial Review:

First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world. Now tailored for American cooks, this authoritative and animated ode to eating well is one part manifesto and one part guidebook for choosing and storing food grown in the garden, butchered from prize animals, or foraged or caught locally. Fearnley-Whittingstall writes with humor, wit, and clarity, bringing American readers what his legions of British fans have enthusiastically embraced: the best techniques and recipes for getting the most out of simple, superior food, while supporting the environment, vibrant local economies, and resourceful use of plants and animals.

The Best Recipes in the World

Mark Bittman

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Customer Reviews:
Total reviews: 30 Average rating: 4.5 of 5

Editorial Review:

When Mark Bittman is cooking--in every sense of the word--he gets results without fuss. Author of the almost subversively approachable How to Cook Everything, Bittman takes on big assignments and then delivers the goods. In The Best Recipes in the World, a collection of more than 1,000 international recipes, with winners like Chinese Black Bean and Garlic Spareribs; Pan-Seared Swordfish with Tomatoes, Olives, and Capers; and Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce, he's done it again. The selection, which covers cooking from Europe and Asia equally, is all can-do and instantly appealing--readers will want to "cook through" the whole chicken section, for example. But Bittman, a master distiller, also knows when more is more, with one caveat: "I don't mind spending a long time cooking a single dish as long as I don't have to pay too much attention to what's going on," he writes. Thus, even fuller-dress recipes like the Indian Red Fish Stew, Fast and Spicy, and Tea-Smoked Duck or Chicken can work for time-deprived cooks. A dessert section that includes the tempting likes of Orange Custard, Walnut Tart, and Caramelized Pars Poached in Red Wine, caps this incisive collection.

Included also are brief but enlightening notes on ingredients and techniques such as "On Pureeing Soups," which compares all approaches thoughtfully. Symbols indicate a recipe's potential to be made ahead or in less than 30 minutes (true of most), among other variables. With a beverage chapter and menu suggestions that are actually useful, the book will appeal to a wide audience, not only for its recipes but as a source of relaxed instruction. It's an exploration of culinary essentials from a true essentialist. --Arthur Boehm

No Reservations: Around the World on an Empty Stomach

Anthony Bourdain

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Subjects -> Travel -> Reference & Tips -> Essays & Travelogues

Customer Reviews:
Total reviews: 16 Average rating: 3.5 of 5

An Entertaining Photo Album of Bourdain's Latest Global Adventures 4 out of 5 stars.
2 of 2 people found this review helpful.

In this breezy book, there is an amusing photo of an In-n-Out Double-Double Burger with a pile of fries amid far more exotic dishes highlighted in the montage of images that constitute a chapter appropriately called "Food Porn". What I especially like about the photos is how real the dishes look since they have not been immaculately presented by a Williams-Sonoma food stylist. The food looks exactly how you would expect to see it if you were to order it at a street kiosk in Kolkata or a back-alley café in Hong Kong. This laissez-faire attitude accurately captures the spirit of this companion book to Anthony Bourdain's No Reservations TV series now in its fourth season on the Travel Channel.

Anyone who has read Bourdain's Kitchen Confidential: Adventures in the Culinary Underbelly or The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones, or seen his previous series, A Cook's Tour, on the Food Network, already knows his unique blend of streetwise sarcasm and culinary adventurousness. Fortunately, Bourdain doesn't alter his style one iota with his latest entry and immerses himself even more into the idiosyncratic cultures and customs that made his previous global travels so enjoyable. The book is, more or less, a photo album of stills taken from the show organized by geographic region. You see photos such as a warthog being pulled apart for cooking by Namibian tribesmen, a roast pig on glorious display in a Balinese street market, tireless workers in a duck processing plant in Montreal, and even what's left of the defunct Twinkie factory in Cleveland. In between, he inserts more personal photos of himself alongside the local inhabitants.

On top of it all, Bourdain contributes his characteristic blurbs albeit briefly - sometimes obnoxious but usually quite amusing in his acid-tongued belligerence. It wouldn't be Bourdain if he wasn't a snarky jerk, but he compensates with his audacious palette and his innate ability to bond with most everyone he meets no matter how trying the circumstance. You have to respect a man who will try anything once, whether it's fourteen courses of foie gras or a sizable hunk of raw seal. Ironically, the most interesting chapter has nothing to do with food as it involves his inopportune presence in Beirut when the Israel-Lebanon conflict broke out. He vividly recounts how he and his crew were evacuated by the U.S. Marines amid skirmishes with Hezbollah supporters. By all means, experience the show first for a more complete sensory experience (except for taste, of course), but the book is still a fine keepsake of Bourdain's cocksure culinary audacity.

Editorial Review:

An illustrated, behind-the-scenes travel journal of Anthony Bourdain’s global adventures.

More than just a companion to the hugely popular show, No Reservations is Bourdain’s fully illustrated journal of his far-flung travels. The book traces his trips from New Zealand to New Jersey and everywhere in between, mixing beautiful, never-before-seen photos and mementos with Bourdain’s outrageous commentary on what really happens when you give a bad-boy chef an open ticket to the world. Want to know where to get good fatty crab in Rangoon? How to order your reindeer medium rare? How to tell a Frenchman that his baguette is invading your personal space? This is your book. For any Bourdain fan, this is an indispensable opportunity to hit the road with the man himself.

Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

Andrea Quynhgiao Nguyen

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Subjects -> Cooking, Food & Wine -> Regional & International -> U.S. Regional -> South

Customer Reviews:
Total reviews: 18 Average rating: 5.0 of 5

One of the best! 5 out of 5 stars.
1 of 1 people found this review helpful.

After reading so many bad Vietnamese cook book- This is an extreme pleasure.

The book was well organized with separated chapter for sauce and ingredient glossary.

I try out some, they all have very intelligent twist that make the original food very flavor full.

Editorial Review:

When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavored yet delicate, sophisticated yet simple, the recipes include steamy pho noodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic bánh mì sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.

Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World

Madhur Jaffrey

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Subjects -> Cooking, Food & Wine -> Vegetables & Vegetarian

Customer Reviews:
Total reviews: 52 Average rating: 4.5 of 5

Editorial Review:

The author of seven previous cookbooks, including the classic Indian Cooking, Madhur Jaffrey is among today's most influential and authoritative food writers. Madhur Jaffrey's World Vegetarian, a meticulously researched collection of more than 750 meatless dishes from around the globe, presents its author in superlative form, culling the best vegetarian home-style dishes from virtually every culture and cooking tradition. Jaffrey's book, filled with delicious, approachable recipes, has universal appeal, and should be part of every cook's library.

Divided into sections on beans, grains, and vegetables, and including chapters on vegetables, soups, salads, and sauces, among other topics, the book brilliantly juxtaposes recipes grouped by ingredient to reveal, finally, the way that ingredient is approached globally to make food. Thus, for example, Jaffrey's section on rice offers Persian Pilaf with Lima Beans, Palestinian Rice with Lentils and Browned Onions, and Risotto with Fried Porcini Mushrooms, among other pitch-perfect dish choices in this and other chapters. Less familiar ingredients like spelt, millet, and soybeans are removed from the realm of dubious interest and presented in compelling recipes, such as Spicy Soybean Patties with Mint. Throughout, Jaffrey provides definitive notes on ingredients (her full investigation of couscous types is one of many examples) and techniques, as well as a truly comprehensive glossary. Jaffrey also offers a small but charming section on drinks; her Fresh Lime and Ginger Syrup from India, to be mixed with ice and soda water, is a simple but marvelous summertime treat, and one more example of Jaffrey at excitingly full throttle. A ten-page section of color photos rounds out this expert collection. --Arthur Boehm