Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines Paperback – April 1, 1992


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback
"Please retry"
$57.26 $2.44

Featured Asian Cookbooks
Enjoy the "Food of Taiwan" or other Asian recipes from these featured cookbooks.
NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Paperback: 288 pages
  • Publisher: Penguin Books (April 1, 1992)
  • Language: English
  • ISBN-10: 0140469311
  • ISBN-13: 978-0140469318
  • Product Dimensions: 6 x 0.8 x 9.2 inches
  • Shipping Weight: 1.1 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #535,979 in Books (See Top 100 in Books)

Customer Reviews

5.0 out of 5 stars
5 star
6
4 star
0
3 star
0
2 star
0
1 star
0
See all 6 customer reviews
Share your thoughts with other customers

Most Helpful Customer Reviews

18 of 19 people found the following review helpful By Kevin B. Cohen on February 18, 2003
Format: Paperback
This is the best cookbook I own. I've had it for over 11 years, and still use it regularly.
An unusual feature of this cookbook is that it explains the principles that give cuisines of different areas their distinctive flavors. The idea is that you can categorize cuisines in terms of (1) their primary ingredients, (2) the cooking techniques that are used, and (3) the types and combinations of flavorings that are added. (Somewhere along the line the author must have studied structural anthropology.) A later section of the book talks about how to combine these elements creatively.
One thing about this cookbook that must be mentioned is that the recipes work. I can't recall ever making something from this book that didn't turn out. The directions are very clear.
There's a lot of great stuff in here; I'll mention just a few stand-outs:
- mu shu whatever
- ful gobi (cauliflower curry)
- Provencal bean and sausage soup
- vegetables Provencal au gratin
- Spanish codfish soup
- Italian meatballs
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 12 people found the following review helpful By Rebecca Menes on April 1, 2002
Format: Paperback Verified Purchase
I love Elizabeth Rozin's cookbooks -- her recipes are as close to foolproof as one can get in an uncertain world. But this book is much more than the sum of its recipes. Rozin breaks out the "flavor principals" that make French cooking taste French and Vietnamese cooking taste Vietnamese. Her insights have helped me both as a cook and as a diner to cook better, to plan menus so that the dishes complement each other, and to enjoy restaurants more, too.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By Ann C. Stettner on February 8, 2013
Format: Paperback Verified Purchase
I love cooking ethnic cuisines. I have not used this book yet, but the recipes read really well and I think it will be a winner!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

More About the Author

Discover books, learn about writers, read author blogs, and more.

What Other Items Do Customers Buy After Viewing This Item?