Cooking Around the World All-In-One for Dummies
Cooking Around the World All-In-One for Dummies  -     By: Jack Bishop, Heather Dismore, Cesare Casella
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Cooking Around the World All-In-One for Dummies

For Dummies / 2003 / Paperback

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Stock No: WW555022


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Product Information

Format: Paperback
Number of Pages: 744
Vendor: For Dummies
Publication Date: 2003
Dimensions: 9.37 X 7.51 X 1.56 (inches)
ISBN: 0764555022
ISBN-13: 9780764555022
Series: For Dummies

Publisher's Description

Ever have food fantasies in a truly international vein—anappetizer of feta cheese and roasted pepper spread, an entréeof spinach ravioli and steaming coq au vin, with a side of bulghurwheat and parsley salad, topped, finally, with a dish of coolgelato di crema (vanilla ice cream) and chocolate souffle fordessert. Well, fulfilling food fantasies that read like the menu inthe UN cafeteria is now entirely possible. With Cooking AllAround the World All-in-One For Dummies, you’ll beintroduced to the cooking styles and recipes from eight of theworld’s most respected cuisines, experiencing, in the comfortof your own kitchen, the fabulous variety of foods, flavors, andcultures that have made the world go round for centuries.

With a roster of cooking pros and all-star chefs, including MarySue Milliken, Susan Feniger and Martin Yan, Cooking All Aroundthe World All-in-One For Dummies includes some of the mostpopular recipes from Mexican, Italian, French, Greek and MiddleEastern, Indian, Chinese, Japanese, and Thai cuisines, revealingthe cooking secrets that have made these recipes so winning and, insome cases, such a snap. Inside, you’ll find:

  • The essential ingredients and tools of the trade common to eachcuisine
  • 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, andJapanese kitchen really looks like

And once you become familiar with the new world of spices andingredients, you’ll be whipping up tasty, new exotic dishesin no time! Page after page will bring you quickly up to speed onhow to make each part of the menu—from appetizers,entrées, to desserts—a sparkling success:

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

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

Author Bio

Mexican Cooking
Mary Sue Milliken and Susan Feniger may be “twogringas from the Midwest,” but they fell deeply in love withMexican food when first introduced to it more than 20 years ago.The two chefs became friends in the late ’70s while workingin the otherwise all-male kitchen of a prestigious Frenchrestaurant in Chicago called Le Perroquet. After honing theirskills in fine restaurants in France and America, they opened theirfirst restaurant, the highly celebrated City Café, in LosAngeles in 1981. These days, they divide their time between theirthree restaurants, Border Grills in Santa Monica and Las Vegas, andthe upscale Ciudad in downtown Los Angeles. They also have authoredfive previous cookbooks, including Mexican Cooking ForDummies, host the popular Television Food Network series,Too Hot Tamales, and are heard regularly on SouthernCalifornia radio.

Helene Siegel is the co-author with Mary Sue and Susan ofCity Cuisine, Mesa Mexicana, Cooking with the Too HotTamales, and Mexican Cooking For Dummies. She also isthe author of The Ethnic Kitchen series and 32 singlesubject cookbooks in the best-selling Totally Cookbookseries. Her articles have appeared in the Los Angeles Times,the Times Syndicate, Fine Cooking, and on the Web atcuisinenet.com.

Italian CookingCesare Casella was born in a small town outsideLucca, Italy. He grew up in and around his family’srestaurant, called Il Vipore. As a young chef, he transformed IlVipore into a world-class establishment, earning a well-deservedMichelin star. Since 1993, Casella has been working as a chef atseveral leading Italian restaurants in New York. He is the coauthorof Diary of a Tuscan Chef and Italian Cooking ForDummies.

Jack Bishop is the author or coauthor of several books onItalian food, including The Complete Italian VegetarianCookbook, Pasta e Verdura, Lasagna, and Italian Cooking ForDummies. He is the senior writer for Cook’sIllustrated and writes for various national magazines andnewspapers. He has studied cooking in Italy.

French Cooking and Greek and Middle EasternCooking
Tom Lacalamita (Long Island, New York) is a best-sellingauthor of five appliance-related cookbooks. Nominated for a JamesBeard cookbook award, Tom is considered a national authority onhousewares and has appeared on hundreds of television and radioshows across the country. With a passion for food, cooking, and allsorts of kitchen gadgets, Tom is a spokesperson for various foodand housewares manufacturers. He is the author of Slow CookersFor Dummies and Pressure Cookers For Dummies.

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

Chinese Cooking
Martin Yan, celebrated host of more than 1,500 cookingshows, highly respected food and restaurant consultant, andcertified master chef, enjoys distinction as both teacher andauthor. His many talents are showcased in over two dozenbest-selling cookbooks, including Martin Yan’s Feast: TheBest of Yan Can Cook, Martin Yan’s Invitation to ChineseCooking, and Chinese Cooking For Dummies. Yan is thefounder of the Yan Can International Cooking School in the SanFrancisco Bay Area. Yan Can Cook has received national andinternational recognition, including a 1998 Daytime Emmy Award, a1996 James Beard Award for Best TV Food Journalism, and a 1994James Beard Award for Best TV Cooking Show.

Japanese Cooking
Dede Wilson, CCP (Certified Culinary Professional), is aself-taught chef who loves making appetizers and organizingparties. She has worked professionally for more than 17 years as arestaurant chef, bakery owner, caterer, recipe developer, radiotalk-show host, and frequent television guest. Dede is also afrequent contributor to Bon Appétit magazine and acontributing editor to Pastry Art and Design magazine and isthe food and entertainment expert for CanDoWoman.com. Dede haswritten three other cookbooks, including The Wedding CakeBook (Wiley, 1997), which was nominated for an IACP Julia ChildCookbook Award. She also authored Christmas Cooking ForDummies and Appetizers For Dummies.

Thai Cooking
Joan H. Moravek left the Securities Industry in 1990 anddecided to pursue a career in the food service industry. The last12 years have led her to explore some of the many facets of theculinary profession. A lifelong resident of Chicago, Joan hastraveled extensively and continues to educate herself byresearching, cooking, and “eating her way” through thecuisines of many countries.

Kristin Eddy is the Food Writer for the ChicagoTribune and also covers Travel and Health stories for thepaper. During 17 years as an award-winning writer, Eddy has workedfor the Washington Post, Atlanta Journal-Constitution andthe Cleveland Plain Dealer, covering everything from newsand health stories to restaurant reviews and the 1996 OlympicGames. 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 theTribune, reporting food stories from around the U.S. as wellas Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddyhas had 14 years of experience in writing about food, developing,testing, and editing recipes for various newspapers.

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