- Paperback: 288 pages
- Publisher: Penguin Books (April 1, 1992)
- Language: English
- ISBN-10: 0140469311
- ISBN-13: 978-0140469318
- Product Dimensions: 6 x 0.7 x 9.2 inches
- Shipping Weight: 1.1 pounds (View shipping rates and policies)
- Average Customer Review: 10 customer reviews
- Amazon Best Sellers Rank: #802,322 in Books (See Top 100 in Books)
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Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines Paperback – April 1, 1992
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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