International Books - Page 8

The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World

Nancie McDermott

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

Easy and authentic 5 out of 5 stars.
15 of 15 people found this review helpful.

This book should be subtitled "Authentic curries made easy as spaghetti and meatballs." I spent two years living and traveling in Asia, and am a longtime curry aficionado. Of all the homemade curry recipes I have tried, the ones in this book are the closest to the authentic dishes I had in Thailand, Malaysia, and Indonesia. And they're almost all quick and easy enough to serve as low-fuss weeknight dinners! The secret to the wonderful flavors is in the traditional ingredients. We have found that by simply adding a supply of curry paste, keffir lime leaves, and a few other formerly-esoteric ingredients to our list of staples, we can whip up a quick and delicious curry with ingredients we keep on hand and no extra trip to the store. The author tells you where to mail-order these items if they are not available locally. In addition, there is a great glossary of ingredients, and the recipes are easy to follow, with good tips from the author's own experience. I'm already looking forward to Volume Two!

Editorial Review:

Drawing inspiration from the rich curry traditions around the world, Nancie McDermott provides more than 100 intriguing recipes from Thailand, India, Malaysia, Jamaica, Africa, and the United States. Every recipe can be as easy or complexly flavored as you want, for each can be made with convenient store-bought curry powder or with authentic homemade herb and spice blends. Includes: Cheddar Curry Bites • Spicy Peanut Chicken Soup West African Style • Thai Grilled Chicken with Sweet and Spicy Garlic Sauce • Singapore Curry Noodles with Green Peppers and Shrimp • Green Pea Curry with Fresh Paneer Cheese • Indonesian-Style Rice Pilaf • Ginger Pear Chutney

Culinaria Southeast Asia: A Journey Through Singapore, Malaysia and Indonesia (Cooking) (Cooking)

Rosalind Mowe

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Editorial Review:

Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.

The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.


Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand.

The Paris Neighborhood Cookbook: Danyel Couet's Guide to the City's Ethnic Cuisines (Cookbooks)

Danyel Couet

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Editorial Review:

Chef Danyel Couet's life-long love affair with simple French food began in his paternal grandmother's Parisian kitchen. Here onions gave sweetness to the best of all onion soups, while lentils, asparagus and flavorful sausages were all treated equally lovingly. And the fries! There were no better fries than Grandma's! But of course the gastro polis of Paris offers much more than just the dishes cooked in Grandma's kitchen. After innumerable outings in Paris's many ethnic quarters, he has developed a love for couscous, strudel, and Peking duck that is just as strong as that for boeuf bourguignon and mousse au chocolat. Through eight neighborhoods and just as many kitchens, via markets, shops and restaurants--and approximately 90 recipes--Couet takes you with him to his Paris.

Lusciously photographed by David Loftus, The Paris Neighborhood Cookbook reveals the gastronomic secrets of the City of Light, a place where food and cultural diversity is at the center of Parisian life.

Cucina Di Calabria: Treasured Recipes and Family Traditions from Southern Italy (Cookbooks)

Mary Amabile Palmer

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Customer Reviews:
Total reviews: 12 Average rating: 5.0 of 5

Pleasing recipes but more modern Italian than Calabrian. 3 out of 5 stars.
4 of 4 people found this review helpful.

I enjoyed a number of the recipes, and for the most part they keep in the spirit of cucina povera, but I was looking for Calabrian dishes that are strictly from Calabria. For example, parmesan and Parma ham are both Northern creations and a description stating that the latter is a Southern creation seems ill-informed.
Overall I feel a bit guilty having to give this three stars but I felt a bit misled by the other reviews. By all means buy this book for good, authentic modern Italian, but for distinctly Calabrian recipes, I would look elsewhere.

Editorial Review:

For centuries, Calabrian food has remained relatively undiscovered because few recipes were divulged beyond tightly knit villages or even family circles, but Mary Amabile Palmer has gathered a comprehensive collection of exciting, robust recipes from the home of her ancestors. Cucina di Calabria is a celebration of the cuisine she knows intimately and loves, a cuisine that is more adventurous and creative than that of most other parts of Italy.

Nearly 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. They are interwoven with anecdotes about Calabrian culture and history, traditions, festivals, folklore, and of course, the primary role that food plays in all aspects of Italian life. Complete with b/w illustrations.

American Masala: 125 New Classics from My Home Kitchen

Suvir Saran, Raquel Pelzel

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Customer Reviews:
Total reviews: 12 Average rating: 4.0 of 5

Editorial Review:

In Indian Home Cooking, Suvir Saran introduced our taste buds, and our kitchens, to the wonders of cumin, coriander, cardamom, and curry leaves. American Masala takes the next step, marrying Indian flavors with American favorites to create dishes that are exotic, yet familiar; full of complex tastes, yet easy enough for weeknight suppers. Masala—the Hindi word for a blend of spices—is at the heart of Indian cooking. Whether toasted, ground, fried, infused in oil, or fresh, spices are used to layer flavors in simple but profound ways. Bring the same techniques to American classics such as meatloaf, macaroni and cheese, or roasted turkey, and the result is something truly special. Masala also refers to the excitement and vibrancy that come from a house full of friends and family. Simple recipes prepared with staples found in every supermarket mean less time laboring in the kitchen and more time spent enjoying the spice of life.

From snacks and starters and on to the evening meal, the Indian influence brightens the flavors in dishes like:

- Goat Cheese Pesto–Stuffed Chicken Breasts
- Tamarind-Glazed Turkey with Corn Bread–Jalapeño Stuffing
- Crab-and-Salmon Cakes with Spicy Cilantro Aïoli
- Crispy Okra Salad
- Bombay-Style Whole Snapper
- Honey-Glazed Double-Thick Pork Chops
- Pistachio-and-Cardamom Pound Cake with Lemon Icing
- Fried Eggs with Asparagus and Prosciutto

American Masala isn’t about traditional Indian food—it’s about adding new flavors to the great American melting pot, using spices to liven up the old standbys, and enjoying dishes that are as exciting and diverse as life in the big city, and yet as familiar and comforting as your mother’s cooking.

Three Guys from Miami Celebrate Cuban: 100 Great Recipes for Cuban Entertaining (Three Guys from Miami)

Glenn M. Lindgren, Jorge Castillo, Raul Musibay

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Customer Reviews:
Total reviews: 18 Average rating: 4.5 of 5

Editorial Review:

The Three Guys from Miami have done it again with 100 ALL-NEW delicious Cuban recipes that will definitely get you in a party mood!

These festive recipes are perfect for ALL occasions: The Three Guys know that when you eat Cuban food, EVERY meal is a celebration. That's why "Three Guys From Miami Celebrate Cuban" is NOT just a party book! Although this book is built around a Cuban party theme, the recipes are just as easily made for everyday eating. In fact, most of the recipes are simple and easy to prepare for some great lunches and dinners at home.

Even if you're not in a party mood, you can treat yourself and your family to a delicious meal. The recipes follow the spirit of their first book, "Three Guys From Miami Cook Cuban," with clear, easy-to-follow instructions that make creating spectacular dishes a snap.

When you do want to party, why not try a Cuban-style party? Cuban parties have always revolved around food and oh, the food! Huge platters of tender roasted pork, plates of crispy yellow tostones, bowls of black beans cooked to perfection in a thick aromatic stew, tall glasses of tropical drinks, trays of sweet desserts, the tang of citrus and garlic in the air... Are you hungry yet? We thought so. As the Three Guys say, "Party when you can, but always eat well!"

The Guys pair their amazing recipes with cultural anecdotes on all things Cuban and colorful photography that captures the food and soul of Miami.

Marcella Says...: Italian Cooking Wisdom from the Legendary Teacher's Master Classes, with 120 of Her Irresistible New Recipes

Marcella Hazan, Victor Hazan

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Customer Reviews:
Total reviews: 8 Average rating: 4.0 of 5

Some mistakes so. 4 out of 5 stars.
7 of 7 people found this review helpful.

I made the puree of fava beans with rapini. The recipe said simmer 1 lb rapini in 4c water. I think she meant 4 quarts. Same night, lamb shanks with savoy cabbage. "Cook the shanks about one hour or until meat falling off bones" and "serve immediately". (paraphrasing). The braising took over two hours, and tasted better the next day. When I make it again (and I will), I'll cook it a day ahead and reheat.

On the other hand, both were excellent and excellent together. I'm just going to trust my instincts about off-sounding details.

Editorial Review:

Marcella Hazan is acclaimed for her trailblazing cookbooks, but first and foremost she is a teacher. From cooking classes held in her small New York City apartment kitchen in the 1960s to the avidly sought after Master Classes she led in her beautiful Venice home, Marcella has been the authoritative guide to Italian cooking.

This much-anticipated follow-up to Marcella Cucina offers 100 new tantalizing recipes that bring Marcella's warm, conversational, and illuminating teachings into home kitchens everywhere. The legendary author and cooking teacher shares invaluable lessons in Italian cooking, including mastering traditional techniques, selecting and using ingredients, and planning and preparing complete Italian menus. Drawing on her unique ability to present each recipe as a narrative with subplots, characters, and rich history, Marcella demonstrates just how many delicious new stories she still has to tell.

Killer Chili: Savory Recipes from North America?s Favorite Chilli Restaurants: Savory Recipes from North America?s Favorite Chilli Restaurants

Stephanie Anderson

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

'Killer Chili' should be on America's Most Wanted List! 5 out of 5 stars.
2 of 2 people found this review helpful.

We entertain a lot, and there is nothing better than a dish that lets friends help themself whenever they like. The variety in this book is so wonderful ~ delicious gems that are unique and delicious. Directions are simple and comprehensive - call me when you have a pot ready and I'll be right over with the Sangria!

Great Book, but 1 question 4 out of 5 stars.
1 of 1 people found this review helpful.

I have made a few basic chilis and they're great. I'm looking forward to the seafood chilis. I do have one question. Has anyone noticed the recipe that calls for 11 pounds of beef and 12 cups of beans, but only 1 onion. This looks incorrect to me. Anyone have any thoughts?

Editorial Review:

Killer Chili serves up the hottest chili recipes from 50 renowned restaurants in the US and Canada. This latest mouthwatering volume of the Killer series follows on the heels of the popular Killer Ribs and Killer Pies, and presents the best bowl-filling fare in North America. Filled with savory secret formulas, including a beer-laden chorizo sausage chili, a tempting Cape Cod seafood variety, a meatless Southwestern vegetable chili, and a rosemary-flavored Tuscan version, this cookbook contains old favorites, exotic new twists, and everything in between to satisfy any craving for a steaming bowl of red.

Moroccan Modern

Hassan M'souli

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

A Hit at a Moroccan Dinner Party 5 out of 5 stars.
32 of 32 people found this review helpful.

My course was dessert at a recent dinner and I found the recipe for Moroccan chocolate cake in this book. It was an amazing hit at the dinner party and one of the best desserts we have ever had at our gourmet dinners.

I love the recipes in this book and the accompanying full-page photos of what each recipe is to look like. The recipes are varied, and the ingredients can be found in my market. The book is not only a book recipes one might try to taste the cusine of Morocco, but a book of recipes one would use every day.

Editorial Review:

The cuisine of Morocco is rated among the best in the world. In Moroccan Modern, Hassan M'Souli, executive chef and owner of Out of Africa restaurant on Sydney's northern beaches, shares over 100 of his favorite recipes.

Learn how to cook using traditional recipes, creating the fabulous flavors of Morocco. Feast on favorites such as fish or chicken tagine, learn the secret to making perfect couscous, experiment with new spice blends and mixes, create salads using ingredients such as dates, almonds, and oranges, and enjoy exotic Moroccan desserts and drinks.

The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors

Jennifer M. Aranas, Brian Briggs, Michael Lande

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Asian but with a lot of foreign influence 5 out of 5 stars.
18 of 21 people found this review helpful.

The dishes in this book fit the title: Filipino American. That is, they are based on the traditional foods of the Philippines but modified to allow the chef to take advantage of fresh local products, and of a minimum of specialty spices. The resulting foods are thus more suited to both the American taste and the American supermarket than highly traditional recipies.

Philippine food traditions are based on their particular variant on oriental cooking, but modified by years of invluence from incoming cultures. The Spanish took over the island in 1542 and left them with a deep impression of Spanish culinary heritage (paella for instance, but without saffron). The Spanish in turn brought with them some Mexican influence. And then there were the Americans, the Japanese, the Chinese.

Ms. Aranas has done an excellent job of fitting these into an American kitchen. You will be hard pressed to flip through this book without finding something that you want to try.

Editorial Review:

Containing over 100 traditional and modern adaptations of Filipino recipes, this cookbook is perfect for Americans with little to no experience with Filipino cuisine, and for Filipino-Americans interested in learning new adaptations of traditional dishes. A comprehensive guide, The Filipino-American Kitchen includes a brief culinary history of the Philippines, a list of Filipino ingredients used in the recipes, and a guide to navigating Asian grocery stores. There is also a resource section for ordering ingredients online or directly from stores, followed by 10 chapters of recipes organized by course, with main courses organized by food type. Anyone interested in Filipino cooking will find this book an invaluable resource.