Discover a collection of authentic and easy-to-follow Japanese recipes in this cookbook by award-winning author Elisabeth Lambert Ortiz and gourmet chef Mitsuko Endo. Perfect for anyone looking to bring traditional Japanese cuisine into their kitchen.
Includes more than 150 herb- and spice-based recipes - classic mixtures, as well as new and original ideas, together with detailed step-by-step preparation and cooking techniques. There are over 750 specially commissioned photographs of every source plant from around the world.
A unique fusion of native Indian tradition and European influence from the Spanish conquistadors, Mexican cuisine is taking the world by storm. This superb collection of recipes brings restaurant favorites, such as Refried Beans, Corn Tortillas, Seviche and Mole Poblano de Guajolote, to home kitchen. More unusual specialties include Zucchini Soup, Striped Bass in Sauce, and Beef with Cactus Pieces, while the range of mouthwatering desserts is a revelation for the sweet-toothed.
Delve into the rich tapestry of Latin American cuisine, featuring authentic recipes that reflect the region's diverse heritage. Explore dishes like drunken chicken from the Andes, avocado and codfish appetizers from the Caribbean, and red chicken with almonds from Mexico. Each recipe is accompanied by stories of their origins and the cooks who inspired the author. The book also enriches the culinary journey with poems, diaries, and excerpts from Latin American literature, offering a deeper understanding of the culture behind the food.
The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients.
Pěstování a využití bylin, koření, květů, aromatických rostlin, olejů a octů, ořechů, kávy a čajů, ovoce a zeleniny k oživení a vylepšení pokrmů.
