Cover image for Homecooking around the world : a recipe collection
Title:
Homecooking around the world : a recipe collection
Author:
Ricketts, David.
Personal Author:
Publication Information:
New York : Stewart, Tabori & Chang, 2001.
Physical Description:
xvi, 208 pages : color illustrations ; 24 cm
Language:
English
Subject Term:
ISBN:
9781584790921
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX725.A1 R534 2001 Adult Non-Fiction Central Closed Stacks
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Lackawanna Library TX725.A1 R534 2001 Adult Non-Fiction Open Shelf
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Summary

Summary

In this intriguing collection of recipes, food journalist, David Ricketts offers an international riff on home cooking.


Author Notes

For more than twenty years, David Ricketts has written about food -- first as a staff editor for Food and Wine magazine and now as a contributing food editor to Family Circle, recipe editor for Rosie magazine, and freelance food writer. Through his culinary travels, Ricketts has explored cultures and home cooking from Vietnam to Peru and places in between, including Newfoundland, Yugoslavia, and Cabbage Key
Mark Thomas's photographs appear regularly in magazines such as Bon Appetit and Better Homes and Gardens.


Reviews 1

Publisher's Weekly Review

This compendium of international recipes emits a homey amateur air, and readers will find themselves longing to sample Ricketts's cooking. An editor and food writer, Ricketts has familiarized himself with many native cuisines and here offers simple, delicious recipes with flavors originating from locales as diverse as Albania, Ecuador and Bali. The book is organized in broad categories: Poultry, Seafood, Pork & Lamb (a combination which may estrange certain orthodox readers), etc. Each chapter contains a cheerful amalgam of world recipes Caribbean Sweet Potato Soup with Scallops appears alongside Bavarian Fish Stew with Vegetables and Vinegar. Ricketts, who seems fondest of Southeast Asian cuisines, practices a conscientious culinary affirmative action, dutifully including Irish Mashed Potatoes with Cabbage and a mostly-American Tuna Noodle Casserole, complete with cornflakes. With a few exceptions (pecans in the Chicken Pot Pie, star anise in the Czech Short Rib), he strives to reproduce authentic flavor combinations. The book is loaded with stews and braises, dishes that are both easy to embellish with complex ingredients and forgiving to struggling home cooks. Mark Thomas's gorgeous photography (even the redoubtable Tuna Noodle Casserole looks glamorous) partly compensates for the book's kitchen-unfriendly format. With a minuscule typeface and over-designed pages, the book doesn't have the trappings of a straightforward tribute to the soul food of many nations, though that's exactly what it is. Readers willing to brave the incongruous production values will be gratified to discover a fine down-home cookbook behind the gloss. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved


Table of Contents

Home cooking--where does it begin?p. viii
Notes on ingredientsp. xiii
Poultry
Vietnamese chicken noodle soup with fresh herbs (pho ga)p. 5
Chicken pot pie with pecan-sour cream pastryp. 8
Chicken with sausage and rice (arroz con pollo)p. 11
Chicken legs in basque red pepper--prosciutto saucep. 14
Thai green curry with chicken and green beans (kaeng khiaw-waan)p. 16
Peruvian chicken in walnut-and-pepper sauce (aji de pollo)p. 19
Brunswick stew with chickenp. 21
Skillet chicken with apples and cranberriesp. 24
Mediterranean chicken stew with prunes and almondsp. 26
Philippine sour soup with chicken (sinigang)p. 29
Peruvian chicken stew with sweet potatoes and peanutsp. 31
Beef
Braised beef with oregano and cardamomp. 37
Shredded flank steak with potatoes and chilesp. 39
Moroccan pot roast with apricots and hard-cooked eggsp. 41
French beef on a string with sour cream-horseradish saucep. 44
Flemish carbonnade with carrotsp. 46
Vietnamese spicy beef stew with carrots and star anise (bo kho)p. 48
Indonesian spicy beef in coconut saucep. 51
African beef-and-kale stew with pumpkin-seed saucep. 53
South american beef-and-potato stew with peachesp. 56
Pork and lamb
Pork and quinoa stew with chilesp. 61
Vietnamese braised pork in coconut (thit kho tau)p. 63
Short-rib stew with potatoes and carrots in rye bread--gingersnap gravyp. 65
Pork vindaloop. 68
Potato-and-celery-root gratin with prosciuttop. 71
Alsatian smoked pork chops with sauerkraut and applesp. 73
Baked knockwurst with barley and pearsp. 75
Ham-and-lima-bean pie with cornmeal crustp. 78
Portuguese chickpea soup with chorizo and kalep. 81
Southern-style sausage casserole with hominyp. 83
French-canadian sausage-and-apple pie with cheddarp. 85
Chinese braised lamb with chestnuts, mushrooms, and red datesp. 88
Shepherd's pie with garlic-horseradish-potato toppingp. 90
South african lamb-and-green-bean stewp. 92
South african curried lamb casserole with raisins and almondsp. 94
Seafood
Jansson's temptationp. 99
Catalan baked fish with potatoes and parsleyp. 101
Pan-seared sea bass with crispy ginger threadsp. 104
Balinese fried fish with sambal (ikan goreng)p. 107
Steamed lobster with thai hot saucep. 109
Maine lobster chowder with bacon and potatoesp. 111
Baked honey-glazed mackerelp. 114
Cape cod clam piep. 116
Codfish cakes, thai-stylep. 118
Indonesian tuna curryp. 120
Curried tuna-noodle casserole with mushrooms and peasp. 122
Caribbean sweet potato soup with scallopsp. 125
Balinese spicy shrimp packets (pais udang)p. 127
Bavarian fish stew with vegetables and vinegarp. 130
Vegetables
Indian vegetables stew with yogurt and coconut (aviyal)p. 135
Red-lentil-and-chile soup-stew with vegetablesp. 138
Peruvian potatoes in cheese sauce (papas a la huancaina)p. 141
Irish mashed potatoes with cabbage (colcannon)p. 143
Very rich baked fontina cheese grits with mushroomsp. 146
Indonesian green bean salad with coconut (urap)p. 149
Spicy corn and lima beans with tomato (colache)p. 151
Argentine squash stew with corn and cheese (locro)p. 153
Ecuadorian potato-cheese soup with avocadop. 156
Tomato-and-sweet-red-pepper soupp. 159
Zucchini garbure with rouillep. 161
Albanian cornmeal pie with scallions and feta cheesep. 164
Mac 'n' cheese with chipotlep. 167
Turkish eggplant stuffed with tomato, garlic, and parsleyp. 169
Cream of fennel soupp. 172
Two-bean vegetarian chili with zucchinip. 174
Desserts
Pumpkin cheesecake with persimmon glazep. 179
Double chocolate puddingp. 181
Roasted figs with candied ginger and creme fraichep. 183
Asian black rice puddingp. 186
Bread pudding with pineapple and coconut milkp. 188
Coffee granitap. 190
Peach-and-cranberry crumble with pecansp. 193
Fresh pear gratin with cranberries and maple creamp. 195
Banana semifreddo with macadamia nutsp. 197
Ingredient sourcesp. 199
Bibliographyp. 200
Acknowledgmentsp. 201
Conversion chartsp. 202
Indexp. 203

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