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November
2007 features
books and links about
Ethnic Cooking |
The
multicultural cookbook for students
by Carole Lisa Albyn and Lois Sinaiko Webb
641.59 Alb
Take an appetizing tour of the world with this book. Arranged by
region and then by country, each group of recipes is preceded by a
brief description of the geography, history, and culinary traditions
of the country. Recipes list the number of people served per dish, the
ingredients--with appropriate substitutions for more exotic items--the
equipment needed, and easy-to-follow directions for the preparation of
dishes. A glossary is also included. Recommended for grades 4-12.
Rose's
melting pot: a cooking tour of America's ethnic celebrations
by Rose Levy Beranbaum
641.59 Ber
Over the past three hundred years,
America's table has been enhanced by countless immigrant cultures as
well as by regional cooking. The author adapts many of these
dishes for the American kitchen and explains in clear and simple
language how to make the most delectable and delightful foods with
ease.
The
Frugal Gourmet on our immigrant ancestors : recipes you should have
gotten from your grandmother
by Jeff Smith
641.59 Smi
Traveling from one end of America to the other, the
author feasted at the tables spread by thirty-five ethnic
traditions. He returned to his kitchen to prepare an array of
dishes that entice us on every page.
Soul
food: recipes and reflections from African-American churches
by Joyce White
641.59296 Whi
In this warm and joyful collection, White offers more than 150 recipes
for the foods that worshipers look forward to after services, and she
captures the spirit of these sociable meals with warm, conversational
and occasionally poignant reflections from African-American
churchgoers around the United States. From delicious renditions
of classics such as Sugar-Crusted Biscuits to updated favorites such
as Black Beans with Sun-Dried Tomatoes, as well as special fare for
entertaining and Kwaanza, the pages are alive with the spirit and love
of African-American churches -- and the terrific food to be found
there.
The
Irish isle : new Irish cuisine, traditional Irish music
by Sharon O'Connor
641.59417 O Co
No longer is Ireland seen as a blank spot on the food map. With
the help of gifted young chefs, Ireland has been the center of a gourmet
revolution in the last decade and today's superb cooking has created a
new Irish cuisine. This book combines authentic recipes adapted
for the home chef with a music CD of beautiful traditional Irish
music.
German
cooking
by Ruth Malinowski
641.5943 Mal
Although this cookbook may have the most unappetizing cover of any
book in the library, the recipes are great. Proven favorites of
generations, the recipes have been adapted for the American kitchen
and are surprising easy to prepare.
The
Paprikás Weiss Hungarian cookbook
by Edward Weiss, with Ruth Buchan
641.59436 Wei
This is a very personal cookbook of the author's own
collection of Hungarian recipes for the home cooking of his
childhood. It includes plain, basic, and festive dishes chosen
to be as useful in modern cooking and at the same time remain uniquely
Hungarian.
The
food of southern Italy
by Carlo Middione
641.59457 Car
The author reveals that America's enthusiasm for Italian food
is for only a tiny minority of the endlessly rich dishes served by the
people of Italy and then brings the reader dishes from previously
unexplored regions. The author is a frequent traveler throughout
the regions of southern Italy, going from door-to-door in his search
for new recipes. The author provides a reliable cookbook that
preserves the history of one of the most and important culinary
regions of the world.
Portuguese
cooking
by Hilaire Walden
641.59469 Wal
With over 100 recipes, the book explores the extent to which
Portuguese cooking varies, not only as a result of historical
influences but also according to region, climate and terrain.
Russian regional recipes
by Susan Ward
641.5947 War
A fascinating collection of recipes which include the classics offered
in ethnic Russian restaurants, such as borsch and beef stroganoff,
lesser known regional dished and modern interpretations of historical
recipes from the Russian empire. From hearty peasant soup to the
sophisticated consommés of the grand salons of Moscow and St.
Petersburg, from the Scandinavian influenced food of the Baltic states
to the Turkish-style recipes of Armenia, there will be something to
interest and tempt everyone.
Scandinavian
cooking
by Beatrice Ojakangas
641.5948 Oja
The author brings to life the cuisines and customs of Norway, Sweden,
Finland, and Denmark, countries that share borders and bounty. Danes
lead with smørrebrød (an open-faced sandwich), which may be topped
with cheese, green pepper, and sliced fresh strawberries. Finns
specialize in earthy, chewy whole grain bread. Norwegians have
wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord!
Ojakangas offers us true Scandinavian home cooking that features the
best of what is in season.
Greek
cuisine the new classics
by Peter Conistis
641.59495
In this superbly illustrated collection, chef Peter Conistis presents
the best and most delicious of Greek regional cuisine - all with a
contemporary twist. Here you'll find the early marrying of flavor and
aroma, the crisp tang of traditional seasonings, and the freshest
ingredients drawn from the land and sea. The book features many
familiar favorites and delicious new dishes inspired by the cooking
found in small villages and towns throughout Greece.
Betty
Crocker's new Chinese cookbook : recipes
by Leeann Chin
641.5951
Betty Crocker takes all the mystery out of making
Chinese food. The book includes Chinese cooking basics, a
complete glossary of ingredients, secrets of cutting and slicing,
menus for lunch, dinner and special occasions, the way to wok, and a
guide to basic utensils.
Korean
cooking
by Hilaire Walden
641.59519
The Korean diet is simple, traditional, and largely determined by
topography and climate. From the highlands come the vast
selection of wild vegetables, mushrooms, herbs, and roots, while the
lowlands and plains provide the rice and grain supplies that form a
staple of the diet. Practically surrounded by sea, fish and
seafood are in abundance, as are sea vegetables. Rich in
influences from China and Japan, the importance of spices and
flavorings is of great importance, and regular ingredients include
garlic, ginger, chili, sesame, and soy sauce. All this is
reflected in the book which provides a balanced selection of Korea's
most popular and well-known dishes.
A
taste of Africa: traditional and modern African cooking
by Dorinda Hafner
641.596
Ghanaian bon vivant and storyteller Hafner introduces some of the most
exciting food in the world. Like the countries of the African
continent, the recipes are filled with rich tradition and culture, by
turns bold and subtle. From Ghana to Egypt, Nigeria to Morocco,
and across the Atlantic to Brazil, Cuba, and on up to Louisiana,
amazing recipes showcase the wholesome and tantalizing delicious
tastes of Africa.
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