Cover image for Cooking around the world all-in-one for dummies
Title:
Cooking around the world all-in-one for dummies
Author:
Bishop, Jack, 1963-
Publication Information:
New York : Wiley, [2003]

©2003
Physical Description:
xxxii, 707 pages ; 24 cm.
General Note:
"8 books in 1 ; Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, Thai" -- p. 1 of cover.
Language:
English
Subject Term:
Added Author:
ISBN:
9780764555022
Format :
Book

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Summary

Summary

Ever have food fantasies in a truly international vein?an appetizer of feta cheese and roasted pepper spread, an entrée of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With Cooking All Around the World All-in-One For Dummies, you?ll be introduced to the cooking styles and recipes from eight of the world?s most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries.

With a roster of cooking pros and all-star chefs, including Mary Sue Milliken, Susan Feniger and Martin Yan, Cooking All Around the World All-in-One For Dummies includes some of the most popular recipes from Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines, revealing the cooking secrets that have made these recipes so winning and, in some cases, such a snap. Inside, you?ll find:

The essential ingredients and tools of the trade common to each cuisine The basic cooking techniques specific to each cuisine How to think like an Italian or Chinese chef What the inside of a French, Greek and Middle Eastern, and Japanese kitchen really looks like

And once you become familiar with the new world of spices and ingredients, you?ll be whipping up tasty, new exotic dishes in no time! Page after page will bring you quickly up to speed on how to make each part of the menu?from appetizers, entrées, to desserts?a sparkling success:

Starters, snacks, and sides?including Gazpacho, Tuscan Bread Salad, Leeks in Vinaigrette, Falafel, Spring Rolls, Miso Soup, Chicken Satays with Peanut Sauce The main event?including Chipotle Glazed Chicken, Lasagna, Cauliflower au Gratin, Lamb Kebabs, Grilled Tandoori Chicken, Braised Fish Hunan Style, Shrimp and Veggie Tempura Sweet endings?including Mexican Bread Pudding, Biscotti, Chocolate Souffle, Yogurt Cake, Mango Ice Cream, Green Tea Ice Cream, Coconut Custard with Glazed Bananas

With over 300 delicious recipes, a summary cheat sheet of need-to-know info, black-and-white how-to illustrations, and humorous cartoons, this down-to-earth guide will having you whipping up dishes from every part of the globe. Whether it?s using a wok or tandoori oven, with Cooking All Around the World All-in-One For Dummies every meal promises to be an adventure, spoken in the international language of good food.


Author Notes

Mexican Cooking
Mary Sue Milliken and Susan Feniger may be ?two gringas from the Midwest,? but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late ?70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including Mexican Cooking For Dummies, host the popular Television Food Network series, Too Hot Tamales, and are heard regularly on Southern California radio.

Helene Siegel is the co-author with Mary Sue and Susan of City Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales, and Mexican Cooking For Dummies. She also is the author of The Ethnic Kitchen series and 32 single subject cookbooks in the best-selling Totally Cookbook series. Her articles have appeared in the Los Angeles Times, the Times Syndicate, Fine Cooking, and on the Web at cuisinenet.com.

Italian Cooking
Cesare Casella was born in a small town outside Lucca, Italy. He grew up in and around his family?s restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of Diary of a Tuscan Chef and Italian Cooking For Dummies.

Jack Bishop is the author or coauthor of several books on Italian food, including The Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna, and Italian Cooking For Dummies. He is the senior writer for Cook?s Illustrated and writes for various national magazines and newspapers. He has studied cooking in Italy.

French Cooking and Greek and Middle Eastern Cooking
Tom Lacalamita (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of Slow Cookers For Dummies and Pressure Cookers For Dummies.

Indian Cooking
Heather Dismore began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.

Chinese Cooking
Martin Yan, celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including Martin Yan?s Feast: The Best of Yan Can Cook, Martin Yan?s Invitation to Chinese Cooking, and Chinese Cooking For Dummies. Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. Yan Can Cook has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.

Japanese Cooking
Dede Wilson, CCP (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to Bon Appétit magazine and a contributing editor to Pastry Art and Design magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including The Wedding Cake Book (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored Christmas Cooking For Dummies and Appetizers For Dummies.

Thai Cooking
Joan H. Moravek left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and ?eating her way? through the cuisines of many countries.

Kristin Eddy is the Food Writer for the Chicago Tribune and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the Washington Post, Atlanta Journal-Constitution and the Cleveland Plain Dealer, covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the Tribune, reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.


Table of Contents

Introductionp. 1
About This Bookp. 1
Conventions Used in This Bookp. 1
Foolish Assumptionsp. 2
How This Book Is Organizedp. 2
Icons Used in This Bookp. 4
Where to Go from Herep. 4
Book I Mexican Cookingp. 5
Chapter 1 Understanding Mexican Cookingp. 7
Dispelling Mexican-Cooking Mythsp. 7
Getting Started with Mexican Cookingp. 8
Chapter 2 Ingredients for Mexican Cookingp. 11
Fruits and Vegetablesp. 11
Revisiting Chiles 101p. 16
Herbs and Spicesp. 20
Nuts, Seeds, and Seasoning Pastesp. 23
Beans and Starchesp. 24
Dairy Productsp. 26
Chapter 3 Mastering a Few Simple Techniquesp. 29
Toasting and Seeding Vegetables and Seedsp. 29
Ready, Set, Pureep. 31
Cooking Perfect Beansp. 32
Popping Peppercornsp. 32
Chapter 4 Starters, Snacks, and Sidesp. 35
Salsas and Dipsp. 36
Quick Snacksp. 43
Stuffed Treatsp. 57
Soups and Saladsp. 64
Side Dishesp. 70
Chapter 5 The Main Eventp. 75
Fish and Seafood Dishesp. 75
Chicken and Turkey Dishesp. 79
Beef and Pork Dishesp. 84
Chapter 6 Sweet Endingsp. 89
Old-Fashioned Dessertsp. 89
New Border Sweetsp. 93
Book II Italian Cookingp. 97
Chapter 1 How to Think Like an Italian Chefp. 99
All Cooking Is Localp. 99
So Many Courses, So Little Timep. 100
The Three Tenets of Italian Cookingp. 103
Chapter 2 Ingredients for Italian Cookingp. 107
Pastap. 107
Meatsp. 109
Cheesesp. 109
Garlic and Onionsp. 112
Herbsp. 114
Anchovies, Capers, and Olivesp. 116
Olive Oilp. 117
Vinegarp. 118
Tomatoesp. 120
Chapter 3 Mastering a Few Simple Techniquesp. 121
Making Stockp. 121
Cooking Dried Pastap. 124
Making Pasta from Scratchp. 127
Making Your Own Pizza Doughp. 132
Chapter 4 First Impressionsp. 135
Antipastip. 135
Soupsp. 141
Saladsp. 145
Chapter 5 The Main Eventp. 149
Pizza, Pasta, and Beyondp. 150
Poultry, Meat, and Seafoodp. 171
Chapter 6 Sweet Endingsp. 181
Dessert on a Spoonp. 181
Chilly Dessertsp. 184
Biscottip. 185
Book III French Cookingp. 187
Chapter 1 Inside a French Kitchen: Leave Your Fears and Intimidation at the Doorp. 189
All Cooking Is Localp. 189
Considering Important Tenets of French Cookingp. 190
Assembling a Menup. 192
Chapter 2 Ingredients for French Cookingp. 195
Herbs and Spicesp. 195
Shallots and Leeks (Echalotes et Poireaux)p. 198
Salt and Pepper (Sel et Poivre)p. 199
Butter (Beurre)p. 200
Olive Oil (Huile d'Olives)p. 201
Other Oils and Fatsp. 201
Vinegar (Vinaigre)p. 202
Dijon Mustard (Moutarde de Dijon)p. 203
Cheese (Fromage)p. 203
Chapter 3 Mastering a Few Simple Techniquesp. 207
Rich, Smooth Saucesp. 207
Stirring Up Souffles as Light as Airp. 216
Cranking Out Crepes with a Flip of the Wristp. 219
Open-Faced Tarts: Savory and Sweetp. 222
Chapter 4 First Impressionsp. 227
Opening the Mealp. 228
Ladling It Out: Classic French Soupsp. 231
Getting Your Greens and Veggies: Saladsp. 235
Chapter 5 The Main Eventp. 243
Enjoying Eggs at Any Time of the Dayp. 243
Having a Tart-to-Tart Talkp. 246
Calling on Your Creativity: Casseroles and Gratinsp. 249
Grilling and Roasting Meat, Poultry, and Fishp. 253
Savoring the Flavor of Stewsp. 257
Chapter 6 Sweet Endingsp. 263
Book IV Greek and Middle Eastern Cookingp. 271
Chapter 1 Inside a Greek and Middle Eastern Kitchenp. 273
Cooking by the Season and the Regionp. 274
Getting Fresh: Buying the Best Ingredientsp. 274
Chapter 2 Ingredients for Greek and Middle Eastern Cookingp. 277
Herbs and Spicesp. 277
Salt and Pepperp. 285
Olive Oilp. 287
Butterp. 288
Cheesep. 288
Chapter 3 Mastering a Few Simple Techniquesp. 291
Getting the Feel of Phyllo Doughp. 292
Taming the Quincep. 296
Producing Greek-Style Yogurtp. 298
Cooking Dried Beans and Legumesp. 299
Chapter 4 First Impressionsp. 303
Meeting over Mezedes: Petite Portionsp. 303
Using Nature's Bounty for Salads and Soupsp. 312
Chapter 5 The Main Eventp. 319
Savory Pies and Baked Dishesp. 319
Braised and Grilled Meat, Poultry, and Fishp. 324
Chapter 6 Sweet Endingsp. 333
Book V Indian Cookingp. 339
Chapter 1 Basics of Indian Cookingp. 341
The Principles of Indian Cookingp. 341
Tools of the Tradep. 344
Chapter 2 Masala and Other Must-Have Ingredientsp. 349
Herbs and Spices Are Twice as Nice (And Necessary)p. 350
Masala: The Ingredients Behind the Ingredientp. 356
Chutneyp. 359
Picklesp. 361
Raitap. 364
Legumes and Ricep. 364
Chapter 3 Mastering a Few Simple Techniquesp. 367
Preparing Spicesp. 367
Cooking with Basmati, Paneer, and Ghee--Oh Gee!p. 370
Mastering Indian Cooking Techniquesp. 374
Chapter 4 Starters, Snacks, and Sidesp. 377
Breads and Wafersp. 377
Samosasp. 381
Pakorasp. 385
Veggies on the Sidep. 388
Chapter 5 The Main Eventp. 391
Classic Standardsp. 391
Curriesp. 398
Vegetarian Dishesp. 405
All Dal'd Up with No Place to Gop. 409
Chapter 6 Sweet Endingsp. 413
Book VI Chinese Cookingp. 419
Chapter 1 How to Think Like a Chinese Chefp. 421
The Three Tenets of Chinese Cookingp. 421
Tools of the Tradep. 423
Chapter 2 Ingredients for Chinese Cookingp. 429
Market Forces: Where to Find Essential Chinese Ingredientsp. 429
Getting Sauced: Classic Chinese Sauces and Condimentsp. 430
Spicing Up Your Life with Chinese Herbs and Spicesp. 436
Canned, Dried, and Otherwise Preserved: Long-Lasting Chinese Ingredientsp. 438
Chapter 3 Mastering a Few Simple Techniquesp. 443
Getting a Grip on Your Knifep. 443
Stir-Fryingp. 446
Steamingp. 447
Blanchingp. 448
Braisingp. 448
Deep-Fryingp. 449
Smokingp. 450
Chapter 4 Sauces and Dipsp. 451
Sauce Smartsp. 452
Taking a Dipp. 456
Chapter 5 Rice and Noodlesp. 459
Rice to the Occasionp. 459
Noodling Aroundp. 463
Chapter 6 First Impressionsp. 467
Scrumptious Startersp. 468
It's a Wrap!p. 469
Chinese Soup for the Soul and Bodyp. 475
Chapter 7 The Main Eventp. 481
Swimming with the Best of Them: Seafoodp. 481
Crying Fowl: Poultryp. 485
Moo-ve In and Pig Out: Beef and Porkp. 489
Healthy Tofup. 496
The Green Revolution: Cooking Vegetables the Chinese Wayp. 499
Chapter 8 Sweet Endingsp. 503
Eastern Traditionsp. 504
Western Influencesp. 506
Book VII Japanese Cookingp. 509
Chapter 1 Choosing, Cooking, and Enjoying Japanese Foodp. 511
Exploring Typical Japanese Mealsp. 511
Getting Started at Homep. 513
Making Presentation Countp. 514
Chapter 2 Inside the Japanese Kitchenp. 515
Introducing Japanese Ingredientsp. 515
Choosing Equipment for the Japanese Kitchenp. 528
Chapter 3 Mastering a Few Simple Techniquesp. 535
Working with Vegetablesp. 535
Steaming and Simmeringp. 536
One-Pot Cookingp. 537
Grilling, Broiling, and Pan-Fryingp. 537
Deep-Fryingp. 537
Chapter 4 Soups, Salads, and Picklesp. 539
Starting with Dashi: The First Step in Soup Makingp. 539
Adding Flavor and Nutrition with Misop. 542
Steaming Foods in Serving Cupsp. 543
Assembling Salads: Sunomono and Aemonop. 545
Pickling Vegetables: Tsukemonop. 550
Chapter 5 Sushi and Sashimi: They're Not Just Raw Fishp. 551
Fishing for the Details about Suship. 551
Following Etiquette When Eating Sushi and Sashimip. 552
Selecting Fish and Seafood for Sushi and Sashimip. 553
Preparing Fish for Sushi and Sashimip. 554
Getting the Rice Rightp. 556
Offering Dipping Ingredients for Suship. 558
Exploring the World of Nigirizuship. 559
Going Casual with Sushi: Chirashizuship. 563
Makizushi: Let's Get Rolling!p. 565
Getting the Raw Facts about Sashimip. 573
Chapter 6 Rice and Noodlesp. 577
Making the Perfect Pot of Ricep. 578
Cooking Noodles the Japanese Wayp. 581
Chapter 7 The Main Eventp. 589
Nimono: Simmered Dishesp. 589
Yakimono: Broiled and Pan-Fried Dishesp. 591
Agemono: Deep-Fried Dishesp. 594
Nabemono: One-Pot Dishesp. 599
Chapter 8 Sweet Endingsp. 603
Fruity Finishesp. 604
Mochi: Sweet Glutinous Ricep. 605
Sweet Red Bean Pastep. 605
Agar-agar and Kuzup. 607
Frozen Green Tea Sounds Good to Mep. 610
Book VIII Thai Cookingp. 613
Chapter 1 A Taste of Thailandp. 615
Earth, Sea, and Sky: A Bountiful Culinary Experiencep. 616
Eating on the Go or in Royal Thai Stylep. 617
Chapter 2 Ingredients for Thai Cookingp. 619
Fresh Herbs and Aromaticsp. 619
Fresh Fruits and Vegetablesp. 621
The Pantryp. 623
Chapter 3 Mastering a Few Simple Techniquesp. 629
Grinding with a Mortar and Pestlep. 629
Discovering How to Wokp. 630
Helpful Hints for Successful Stir-Frying and Deep-Fryingp. 631
Making Simple Garnishes for the Thai Platep. 633
Chapter 4 First Impressionsp. 637
Small Bitesp. 637
Saladsp. 641
Thai Soupsp. 643
Chapter 5 Noodlesp. 649
Dried and Fresh Noodlesp. 649
Chapter 6 Curriesp. 657
Looking at All the Pretty Colors of Curryp. 658
Choosing Your Chilesp. 659
Concocting Curry Pastesp. 659
Creating Curried Main Dishesp. 661
Chapter 7 The Main Eventp. 665
The Importance of Ricep. 665
Adding Protein: Poultry, Meat, and Seafoodp. 667
Chapter 8 Sweet Beginnings and Endingsp. 673
Saving the Best Bite for Lastp. 673
Coo-Coo for Condensed Milkp. 677
Indexp. 679