Top notch, intermediate level recipes from ALL around the globe. Color pictures on each page demonstrating specific techniques from the recipe as well as a finished dish. Each recipe includes a brief statement of the dish's purpose, occasion to be served, or helpful hint to make the dish work. One of my ABSOLUTE FAVES!! Recommended with 2 thumbs up. (

)

CutestLilBookworm | Sep 9, 2008 |

▾Published reviews

no reviews | add a review

view history

▾Common Knowledge

You must log in to edit Common Knowledge data.

For more help see the Common Knowledge help page.

Series (with order)

Canonical Title

Original publication date

1998, 2005

People/Characters

Important places

Important events

Related movies

Awards and honors

Epigraph

Dedication

First words

How often have you wished you could recreate in your own kitchen a favourite take-away dish or one once enjoyed while traveling abroad?

Quotations

Last words

(Click to show. Warning: May contain spoilers.)

Disambiguation notice

Publisher's editors

Sarah Ainley

Blurbers

▾References

References to this work on external resources.

Wikipedia in English

None

▾LibraryThing members' description

Book description

Travel the globe and sample the classics of every cuisine with this comprehensive cooking collection.

Over 350 best-loved recipes from all around the world, with authentic dishes from Mexico to Japan.

Recipes include traditional favorites such as Chinese Dim Sum, Indian Tandoori Chicken and French Chocolate Profiteroles, plus tempting discoveries such as African Beef in Eggplant Sauce, Indonesian Chili Crabs, Marrakesh Pizza and Italian Chocolate Bread

Ring the changes in your cooking--from aromatic Far Eastern stir fries to Italian regional casseroles and spicy Cajun gumbos--and make the rest of the world's awe-inspiring range of ingredients and flavors

Over 1500 color photographs, with recipe techniques shown step-by-step

▾Book descriptions

No descriptions found.

▾Open Shelves Classification

The first test round has been closed. Visit the Open Shelves Classification group for details.