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150 exotic and authentic dishes, shown step by step in more than 500 inspiring colour photographs
Book Synopsis The Illustrated Food and Cooking of the Caribbean, Central & South America by : Jenni Fleetwood
Download or read book The Illustrated Food and Cooking of the Caribbean, Central & South America written by Jenni Fleetwood and published by Lorenz Books. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 150 exotic and authentic dishes, shown step by step in more than 500 inspiring colour photographs
Vibrant recipes from an exotic cuisine - explore ingredients, techniques and sizzling dishes, with 500 photographs.
Book Synopsis The Food and Cooking of the Caribbean, Central and South America by : Jenni Fleetwood
Download or read book The Food and Cooking of the Caribbean, Central and South America written by Jenni Fleetwood and published by Lorenz Books. This book was released on 2016-02-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vibrant recipes from an exotic cuisine - explore ingredients, techniques and sizzling dishes, with 500 photographs.
The vibrant tastes of the Central and Southern Americas explored in flavour-packed recipes, photographed throughout.
Book Synopsis The Caribbean, Central and South American Cookbook by : Jenni Fleetwood
Download or read book The Caribbean, Central and South American Cookbook written by Jenni Fleetwood and published by Southwater. This book was released on 2019-01-02 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The vibrant tastes of the Central and Southern Americas explored in flavour-packed recipes, photographed throughout.
This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them. Food Culture in Central America illustrates the unique foodways of the region in depth—and in English—for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings—street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including Christmas, Semana Santa, and Quincineras. Author Michael R. McDonald emphasizes the living process of "metatezation," referring to the use of the traditional metate, a stone platform used to grind ingredients, resulting in the unique flavors and textures of the cuisines. The process echoes the concept of "mestizaje," the intense hybrid mixture of identities throughout Latin America, which is also explained.
Book Synopsis Food Culture in Central America by : Michael R. McDonald
Download or read book Food Culture in Central America written by Michael R. McDonald and published by Bloomsbury Publishing USA. This book was released on 2009-06-22 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This entry in the Food Culture around the World series helps those in the United States understand the new immigrants from Central America who have brought their food cultures with them. Food Culture in Central America illustrates the unique foodways of the region in depth—and in English—for the first time. Important foods and ingredients, techniques, and lore associated with food preparation are surveyed. Typical meals eaten at home are presented, with attention to the cultural context in which those meals take place, including regional or national differences. The book also examines various meal settings—street vendors, modest comedors, and fancy restaurants. The role of food in common festivals and life cycle rituals is explored as well, including Christmas, Semana Santa, and Quincineras. Author Michael R. McDonald emphasizes the living process of "metatezation," referring to the use of the traditional metate, a stone platform used to grind ingredients, resulting in the unique flavors and textures of the cuisines. The process echoes the concept of "mestizaje," the intense hybrid mixture of identities throughout Latin America, which is also explained.
Book Synopsis The Caribbean, Central & South American Cookbook by : Jenni Fleetwood
Download or read book The Caribbean, Central & South American Cookbook written by Jenni Fleetwood and published by . This book was released on 2007 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
The cream of South American and Latin American dishes, from the Rio Grande to Tierra del Fuego, make this book an introduction to zestful dining. Cora, Rose, and Bob Brown have spent years in Central and South America, Mexico, and the Caribbean learning the native cooking; they have absorbed lore about the strange roots and vegetables which flavor some of the dishes; and particularly they have learned how to substitute traditional garden vegetables for the exotic tropical fruits and vegetables not available in their home country. Cora Brown, her son Robert, and her daughter-in-law Rose authored and published eleven cookbooks.
Book Synopsis The South American Cook Book, Including Central America, Mexico, and the West Indies by : Cora Brown
Download or read book The South American Cook Book, Including Central America, Mexico, and the West Indies written by Cora Brown and published by . This book was released on 2014-09-15 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: The cream of South American and Latin American dishes, from the Rio Grande to Tierra del Fuego, make this book an introduction to zestful dining. Cora, Rose, and Bob Brown have spent years in Central and South America, Mexico, and the Caribbean learning the native cooking; they have absorbed lore about the strange roots and vegetables which flavor some of the dishes; and particularly they have learned how to substitute traditional garden vegetables for the exotic tropical fruits and vegetables not available in their home country. Cora Brown, her son Robert, and her daughter-in-law Rose authored and published eleven cookbooks.
Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of making do—using whatever is on hand or can be found—the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors. The Caribbean is known as the cradle of the Americas. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well. The parallels in the food-related evolution in the Americas include the early indigenous foods and agriculture; the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacies of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island food culture is an essential component in understanding the Caribbean past and present.
Book Synopsis Food Culture in the Caribbean by : Lynn M. Houston
Download or read book Food Culture in the Caribbean written by Lynn M. Houston and published by Bloomsbury Publishing USA. This book was released on 2005-06-30 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food in the Caribbean reflects both the best and worst of the Caribbean's history. On the positive side, Caribbean culture has been compared with a popular stew there called callaloo. The stew analogy comes from the many different ethic groups peacefully maintaining their traditions and customs while blending together, creating a distinct new flavor. On the negative side, many foods and cooking techniques derive from a history of violent European conquest, the importation of slaves from Africa, and the indentured servitude of immigrants in the plantation system. Within this context, students and other readers will understand the diverse island societies and ethnicities through their food cultures. Some highlights include the discussion of the Caribbean concept of making do—using whatever is on hand or can be found—the unique fruits and starches, the one-pot meal, the technique of jerking meat, and the preference for cooking outdoors. The Caribbean is known as the cradle of the Americas. The Columbian food exchange, which brought products from the Caribbean and the Americas to the rest of the world, transformed global food culture. Caribbean food culture has wider resonance to North, Central, and South America as well. The parallels in the food-related evolution in the Americas include the early indigenous foods and agriculture; the import and export of foods; the imported food culture of colonizers, settlers, and immigrants; the intricacies of defining an independent national food culture; the loss of the traditional agricultural system; the trade issues sparked by globalization; and the health crises prompted by the growing fast-food industry. This thorough overview of island food culture is an essential component in understanding the Caribbean past and present.
With easy-to-follow illustrated step-by-step instructions to ensure perfect results every time, this recipe book provides a collection of classic Mexican dishes using popular traditional ingredients.
Book Synopsis The Food and Cooking of Mexico, South America and the Caribbean by : Jane Milton
Download or read book The Food and Cooking of Mexico, South America and the Caribbean written by Jane Milton and published by Lorenz Books. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: With easy-to-follow illustrated step-by-step instructions to ensure perfect results every time, this recipe book provides a collection of classic Mexican dishes using popular traditional ingredients.
Are you looking to spice up your cooking with some new recipes? Are you searching for vegan dishes that are packed with flavor? If so, check out Healthful Living Cookbook: Caribbean Style by Carolle Walker, a dietitian/nutrition educator who enjoys teaching others how to make healthy food choices. This cookbook features vegan recipes that are full of the essence of her home country of Jamaica with its diverse cuisine and bold flavors. Try recipes such as Banana Fritters, Curried Gluten Bits, Jamaican-Style Rice and Red Beans, and Coconut Sauce with Zing.
Book Synopsis Healthful Living Cookbook by : Carolle Walker
Download or read book Healthful Living Cookbook written by Carolle Walker and published by TEACH Services, Inc.. This book was released on 2015-05-29 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are you looking to spice up your cooking with some new recipes? Are you searching for vegan dishes that are packed with flavor? If so, check out Healthful Living Cookbook: Caribbean Style by Carolle Walker, a dietitian/nutrition educator who enjoys teaching others how to make healthy food choices. This cookbook features vegan recipes that are full of the essence of her home country of Jamaica with its diverse cuisine and bold flavors. Try recipes such as Banana Fritters, Curried Gluten Bits, Jamaican-Style Rice and Red Beans, and Coconut Sauce with Zing.
In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette. Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation's award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor.
Book Synopsis New World Kitchen by : Norman Van Aken
Download or read book New World Kitchen written by Norman Van Aken and published by Harper Collins. This book was released on 2010-01-26 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette. Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation's award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor.
