Ulteriori informazioni
Informationen zum Autor Jeanne Jacob is an agronomist and researcher on tropical agroecology, ethnobotany, and phytochemistry, with an interest in indigenous food culture and neglected food crops. Michael Ashkenazi , PhD, is a senior researcher at the Bonn International Center for Conversion. Klappentext This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same-and different-geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world. Inhaltsverzeichnis List of Countries and Regions List of Recipes by Region List of Sidebars by Country Preface Acknowledgments Introduction VOLUME 1 A-D AFGHANISTAN Potato and Meat Packets ( Boulanee )Chicken and Chickpea Stew with Rice ( Nakhod Chalau , also Chelo Nachodo )Eggplant with Yogurt Sauce ( Bouranee Baunjan , also Burani Bonjon )Rose-Water Custard ( Firnee )Fudge ( Sheer Payra )Milk-Rice Pudding ( Shir Berenj , also Sheer Birinj )Lemon and Rose-Water Syrup ( Sharbat E-Bomya ) ALBANIA Tirana Fergese with Peppers ( Fërgesë e Tiranës me Piperka )Bean Soup ( Jahni me Fasule )Chicken with Walnuts ( Pulë me Arra )Fried Meatballs ( Qofte të Fërguara )Cookies in Syrup ( Sheqerpare )Apple Cake with Nuts and Raisins ( Kek me Mollë , also Arra dhe Rrush të Thatë )Butter-Yogurt Cookies ( Kurabie ) ALGERIA Cucumber Salad ( Salatat Khiyar )Eggplant SpreadChickpea Soup with Cumin ( Hummus bi'l-Kammun )Algerian Couscous StewAlgerian Meatballs ( Kofte )Sweet Lamb for Ramadan ( El Hamlahlou )Cauliflower with Harissa SauceHot Chili Sauce ( Harissa )Algerian CharlotteAlmond Pastries ( Makrout El Louz )Butter Cookies ( Ghraiba ) ANDORRA Tomato Bread ( Pa amb Tomàquet )Codfish and Vegetable ( Esgueixada )Cabbage and Potatoes ( Trinxat )Cream Roll ( Braç de Gitano )Cheese and Hazelnut Biscuits ( Galetes de Formatge i Avellanes )Apple Fritters ( Bunyols de Poma ) ANGOLA Rice Soup ( Sopa do Arroz )Manioc Puree ( Pirão )Chicken Stew ( Muamba de Galinha )Fish with Vegetables ( Peixe Cocido com Verduras )Angolan Grilled Pork ( Costeleta de Porco à Angolana )Coconut Dessert ( Cocada Angolana )Coconut Custard ( Cocada Amarela ) ANTIGUA AND BARBUDA Pineapple Chicken SoupDumplinsPepper PotCornmeal Balls or Loaf ( Fungee )Curried Chicken SaladBaked BananasPapaya PieKey Lime Mousse ARGENTINA Gramajo OmeletGolf Sauce ( Salsa Golf )Stuffed Rolled Beef ( Matambre )Potato and Corn Pie ( Pastel de Papa con Elote )Crepe...
