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About the Author
Joel is a former teacher at various international schools around the world. He currently teaches elementary students in a small rural school.
Sounded interesting and since it popped up free today, decided to give it a try. The 10 recipes/region of origin the author includes are: Kibbet Batata (Lebanon), Carne Asada (Mexico), Tom Yam Kung (Thailand), Rogan Josh (Northern India), Shanghai Filled Soup (China), Feijoada (Brazil), Okonomiyaki (Japan), Ribollita (Tuscany), Cataplana (Portugal), and Aji de gallina (Peru). I've tasted variations of several of these I think but I never knew what they were called. The 3 I've recognized for sure are the Carne Asada, Tom Yam Kung, and the Ribollita. A few of the recipes list no specific quantities of certain items, which didn't seem too crucial as many cooks can't help but adapt recipes to personal taste anyway. But as cooks vary, so may your mileage. Some ingredient quantities are listed in metrics, but I don't think it was too many. Plus, I keep my conversion chart close at hand. Looking forward to trying a few of these.
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