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Cookbook Corner - World Cusine - Part Two

Guest Author - Sandy Moyer



















World Cuisine


Recipes from Around the Globe - Part Two


(Click Here for World Cusine Part One)


Click on a book title or picture for more information.


Polish Cooking, Revised
For more than 20 years, Polish Cooking has given readers a taste of genuine Polish cuisine. Now, updated and revised with new information and twenty new recipes, including favorites such as Apple Pancakes, Mushroom Croquettes, and Lazy Noodles, it continues to provide a sampling of authentic Polish dishes. Polish-born Marianna Olszewska Heberle reveals a rich variety of over 200 authentic recipes with easy-to-follow instructions that make it simple to prepare Polish favorites such as Poppy Seed Pierogies, Stuffed Cabbage, Hunter's Stew, Warsaw Herring, and many more.


June Meyer's Authentic Hungarian Heirloom Recipes
This cookbook has 95 kitchen-tested family recipes. It's nicely organized with one recipe per page and each recipe is preceded by a short remembrance or historical fact. The cookbook is spiral bound so it will lay flat in the kitchen. It includes an Ingredients page, an Alphabetical and a Category Recipe Index with English and Hungarian names, and a chapter on Hungarian Christmas Cookies. The Recipe Categories include Relish & Pickles, Salads & Slaws, Soups and Dumplings, Main Course, Side Dishes, Sauces, Pastries, Hungarian Christmas Cookies, Fillings For Kipfels And Cookies, and Other Hungarian Goodies.


Taste of Romania: Its Cookery and Glimpses of Its History, Folklore, Art, Literature, and Poetry
Over 140 recipes, including the specialty dishes of Romania's top chefs, are intermingled with fables, poetry, illustrations, and photos. The authentic recipes are grouped into chapters for appetizers, salads, egg dishes, soups, polenta, fish dishes, meat dishes, poultry dishes, vegetable dishes, dumplings, sauces, desserts, wines, preserves, and Jewish dishes.


A Taste of Russia: A Cookbook of Russian Hospitality
This cookbook on Russian cuisine features well researched recipes with informative essays on the dishes rich historical and cultural context. With over 200 recipes on everything from borshch to blini, A Taste of Russia shows off the best that Russian cooking has to offer. It includes cultural notes, fascinating history and easy-to-follow instructions.


The Glorious Foods of Greece: Traditional Recipes from the Islands, Cities, and Villages
This cookbook is a complete culinary guide with more than four hundred authentic recipes along with generous servings of history and culture. It also explores regional cooking techniques and includes and preparation suggestions.


Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East
Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? The author of this cookbook loves street food. When she travels, she talks with local vendors and learns the recipes that tempt the crowds. Learn the secret ingredients to the Stuffed Mussels sold on the streets of Istanbul, Moroccan Bread in Marrakech and Semolina Cakes in Cairo... from simple salads to barbecues to dips and drinks. With more than eighty-five recipes, Mediterranean Street Food offers home cooks the chance to experience the tastes of distant lands without leaving the kitchen.


The Food of Israel: Authentic Recipes from the Land of Milk and Honey
The Food of Israel successfully combines the best of Israeli cuisine with a great destination guide. Find recipes from some of the best restaurants throughout Israel, including the many influences of the land: from the Middle East, Eastern Europe, and Asia. From piping hot pita bread with spicy za'atar seasoning, Israeli salads made with the finest olive oils to Arabic Malawach, stuffed sardines, and lamb with roasted eggplant, as well as the sweet Mutabeck, a pastry filled with salty sheep cheese and syrup. The modern Israeli palate is as vibrant and varied as its people.


Egyptian Cooking: A Practical Guide
Originally published in Egypt, this guide to Egyptian cooking has now been revised for a North American audience. Egyptian cuisine is a combination of several, Mediterranean culinary traditions, mainly Turkish, Palestinian, Lebanese, Greek and Syrian. Almost 400 recipes represent the best of authentic Egyptian family cooking. Some recipes included are 'Arnabit musa a'a (Moussaka cauliflower), Samak bi-l-tahina (Fish with tahina sauce), Kosa matbukha bi-l-zabadi (Zucchini stewed in yogurt), and Lahma mu'assaga (Savory Minced Beef). The chapters included are Mezze, Breakfast, Main Courses, Sweets and Desserts, Beverages, Kitchen Utensils, and Spices. It also includes a glossary of Arabic names for ingredients, translated into English, and useful tips on shopping and using traditional cooking utensils.


The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
This cookbook explores the continent's rich diversity of cultures and cuisines through recipes and stories. The author shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.


Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes
Acclaimed chef and cooking teacher Suvir Saran cuts out the shares casual, home-style Indian dishes that are perfect for everyday cooking. The recipes use ingredients found in most North American supermarkets. From slow-simmered curries to quickly sautéed dishes, these recipes explore the wide world of Indian cuisine. It includes snacks and appetizers, meat and seafood curries, a range of vegetable dishes, and easy chutneys and pickles. It's filled with gorgeous photos, fresh flavors, and practical advice.


The New Book of Middle Eastern Food
In this updated and greatly enlarged edition of the Book of Middle Eastern Food features more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin. The author has worked out simpler approaches to many of the traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. She draws on the region's major cooking styles... the cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts... Arab cooking from Syria, Lebanon, and Jordan, a good source for vegetable and bulgur wheat dishes... legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries... North African cooking, particularly the splendid fare of Morocco. Most essential ingredients are available in supermarkets.


Eating Korean: From Barbecue to Kimchi, Recipes from My Home
Eating Korean combines recipes, narrative, and photography in a book that will appeal both to fans of this cuisine and to the armchair reader of cookbooks. It contains more than 100 recipes that showcase the cuisine's varied flavors. It's laced with personal stories, historical backgrounds and regional secrets, plus many photos. The book covers fundamentals... ingredients, utensils, the anatomy of a Korean Meal, and basic techniques, then provides the recipes... rice and grains, kimchi, side dishes, flatcakes, soups and hot pots, noodles and dumplings, seafood, meats and poultry, desserts, teas, and finally a chapter on celebrations. There is also a chapter on special occasions, such as harvest festivals, birthdays, and weddings. A glossary, resources, and a guide to Korean language and pronunciation are also provided.


Quick & Easy Vietnamese: 75 Everyday Recipes
This cookbook features 75 simple to prepare Vietnamese recipes. Though it shares certain culinary traditions with its Asian neighbors, Vietnamese cuisine is entirely distinct, focusing on fresh fruits, vegetables, and herbs for bright flavors. Creamy chicken curry is paired with the zesty tang of lime juice and the heat from ground pepper and chilies. Crisp, fried fish is served with a puree of pineapple-chili sauce. Delicate, rice paper wrapped summer rolls merit a rich and savory soybean dipping sauce. From snacks and soups, to grilled meats and seafood, to the essential noodle dishes and desserts, Quick & Easy Vietnamese presents the full spectrum of Vietnamese cooking..


Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most PopularCooking Expert
Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time. These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written in English and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home. Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.


Filipino Homestyle Dishes: Delicious Meals in Minutes
Featuring classic recipes as they are prepared in Filipino homes, this book provides quick and easy instructions for delightful snacks, delectable seafood, and delicious rice and noodle dishes. Making these classic Filipino dishes is easy thanks to the book's step-by-step photographs and a glossary of readily available ingredients.



Simple Chinese Cooking
Simple Chinese Cooking demystifies the preparation of Chinese cuisine—with ingredients that are readily available in any grocery store, and recipes that are friendly and easy-to-follow. From soy sauce chicken and steamed fish fillets with ginger and spring onions, to prawn wonton soup, this book offers delicious everyday meals, as well as dishes that are perfect for entertaining. With color photographs throughout and step-by-step instructional pictures, Simple Chinese Cooking will guide anyone to create a delectable feast.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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