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International Night: A Father and Daughter Cook Their Way Around the World *Including More than 250 Recipes* Hardcover – August 19, 2014
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“Imagine a cookbook that is both a global anthropology adventure and cooking lesson all at once. International Night stimulates a sense of culinary wanderlust--with a playful, refreshing, and authoritative point of view, all of which makes you want to get in the kitchen and cook!” ―Danny Meyer, restaurateur and author of Setting the Table
“Mark Kurlansky, double your daughter's allowance. Talia has concocted a far-reaching, mouth-watering global culinary trip, and graciously allowed you to share billing and lick the spoons.” ―Lemony Snicket
“Both teens and adults will find the brief country profiles enlightening, and a bibliography of international cookbooks provides fine fodder for a family library.” ―Publishers Weekly
“A fun idea, an exciting read, and a lot of recipes you'd probably not try otherwise--what's not to like?” ―Library Journal
“This is an early favorite . . . because of its rating system for difficulty, its range and the way in which Talia's notes are spot-on. Everybody can learn, and everybody will eat.” ―Washington Post
“Packed with fascinating tidbits and mouthwatering recipes, International Night is a hands-on culinary treat for the whole family.” ―Shelf Awareness
“The Kurlanskys' cookbook engages the entire family in the kitchen . . . Everyone can actually win at dinnertime if given some power over what's on the table.” ―Edible Manhattan
“A lively guide to enjoying global cuisine at home.” ―Wall Street Journal
“The Kurlanskys' recipes vary in difficulty, and every night is accompanied by a Kurlanskyopedia entry, if you will, about the place. I don't think I'll ever make the soup called oyster zousui, but I liked reading about the Japanese distrust of that raw mollusk, and it was nice to find, between the same covers, good recipes for Afghan chickpea meatballs, sauerbraten and Mongolian hot pot.” ―The New York Times Book Review
About the Author
Mark Kurlansky is the New York Times bestselling author of Cod, Salt, The Basque History of the World, 1968, The Big Oyster, and The Eastern Stars, among many other books. He was awarded the 2011 National Parenting Publications Gold Award for World Without Fish, the 2007 Dayton Literary Peace Prize for Nonviolence, Bon Appetit's Food Writer of the Year in 2006, the 1999 James Beard Award for Food Writing and the 1999 Glenfiddich Award, both for Cod. The children's books, The Cod's Tale and The Story of Salt received the Orbis Pictus award from the National Council of Teachers of English and the ALA Notable Book Award, respectively. He lives in New York City. Visit his Web site at www.markkurlansky.com.
Talia Kurlansky, who often cooks and travels with her father, is in the eighth grade. This is her first book.
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Top Customer Reviews
Once a week in the Kurlansky home, Mark would spin a globe and wherever his daughter's finger landed became the theme of that Friday night's dinner. Their tradition of International Night afforded Mark an opportunity to share with his daughter, Talia--and now the readers of International Night--the recipes, stories, and insights he's collected over more than thirty years of traveling the world writing about food, culture, and history, and his charming pen-and-ink drawings, which appear throughout the book.
International Night is brimming with recipes for fifty-two special meals--appetizers, a main course, side dishes, and dessert for each--one for every week of the year. Some are old and familiar favorites - and others I've never heard of!
Morocco: Pastilla of Pigeon (I make mine with chicken instead of pigeon)
Provence: Grilled Lamb with Herbes de Provence
Brittany: Seafood Crepes
Cornwall: Cornish Pasties (similar to these little hand pies that I've blogged about in the past)
Tanzania: Coconut Soup & Mango Cashew Pudding
New Orleans: Fruit Beignet
Ireland: Beef in Guiness
Argentina: Dulce De Leche Crepes
This book is so full of awesome recipes! If you like ethnic food you will love it!
To make the main dish featured in the Provence section, you'll need a blend of spices called Herbes de Provence. I LOVE using it when I make homemade stews and soups, but it's just as good on beef, poultry, and fish. The lavender flowers might sound odd to you, but trust me... this blend is fantastic! - See more at: http://www.abeautifullittlelife.com/2014/08/international-night-book-review-herbes.html#more
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Author: Mark Kurlansky & Talia Kurlansky