Cover image for The ethnic food lover's companion
The ethnic food lover's companion
Zibart, Eve.
Personal Author:
Publication Information:
Birmingham, Ala. : Menasha Ridge Press, [2001]

Physical Description:
xx, 444 pages : maps ; 21 cm
General Note:
Includes index.
Format :


Call Number
Material Type
Home Location
Item Holds
TX725.A1 Z46 2001 Adult Non-Fiction Central Closed Stacks
TX725.A1 Z46 2001 Adult Non-Fiction Central Closed Stacks

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Nowhere is America's rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it's Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat? The Ethnic Food Lover's Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of each ethnic cuisine, including key ingredients, spices and methods of preparation; cultural tips to put you at ease with the customs and etiquette of each cuisine; representative dishes of each cuisine defined and described; recommended complete meals from appetizer through dessert and easy recipes you can prepare at home.

Author Notes

Eve Zibart has published is a long-time contributor and restaurant columnist to the Washington Post an author of several books, including several of the best-selling Unofficial Guide series. Murial Stevens is food editor and columnist for the Las Vegas Sun and is a member of the International Gourmet Society and National Association of Food Journalists. This former gourmet radio talk-show host has been cooking since she was eight.



German food is a lot more familiar than many Americans expect; in fact, you might not even recognize it as "ethnic," because so many family-style American meals, from family diner blue-plate specials right down to the quintessential Fourth of July picnic, have German roots. Potato salad, deviled eggs, pickled beets, dill pickles, sugar cookies, meatloaf, mashed potatoes, pot roast, beef stew are all typical German fare. The whole meat-and-potatoes concept is primarily a German import, not to mention beer: Every year, 35 gallons per person of this quintessentially German brew is consumed in the United States. Hamburgers and frankfurters even get their names from German cities, and what could be more American than they? Excerpted from The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World by Eve Zibart, Muriel Stevens All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Prefacep. v
List of Illustrationsp. xi
Acknowledgmentsp. xii
Introductionp. xvi
Part I Europep. 1
France and Belgiump. 3
Italyp. 29
The Iberian Peninsula: Spain, Portugal, Catalonia, and the Basquep. 56
Germany and Austriap. 78
Scandinaviap. 92
Russia, Poland, and Eastern Europep. 105
Part II Africap. 121
North Africap. 123
Ethiopiap. 137
West Africap. 148
Part III The Middle East, Greece and Turkey, and Indiap. 159
Greece and Turkeyp. 162
The Middle Eastp. 173
Indiap. 191
Part IV Southeast Asia, Indonesia and Malaysia, and the Philippinesp. 211
Thailandp. 213
Vietnamp. 226
The Golden Triangle: Cambodia, Laos, and Burmap. 242
Indonesia, Malaysia, and Singaporep. 254
The Philippinesp. 266
Part V Asiap. 281
Chinap. 284
Japanp. 316
Koreap. 347
Part VI The Americasp. 361
Mexico, Central America, Puerto Rico, and Cubap. 364
The Caribbean Islandsp. 388
South America: Brazil, Peru, and Argentinap. 400
Appendix American Regional Cuisinep. 419
Indexp. 428