Adventurous Foodie
700 Foods You Should Try From Around the World
Seiten
2023
Rizzoli International Publications (Verlag)
978-0-7893-4401-4 (ISBN)
Rizzoli International Publications (Verlag)
978-0-7893-4401-4 (ISBN)
This eminently browsable, dip-in/dip-out book is an indispensable guide to the most interesting, iconic, and unique foods from 155 different countries.
Alexandre Stern has compiled a veritable 'bucket list' of foods to try at least once in life. Bringing together gastronomy, discovery, and travel, this geographically organized journey highlights more than 700 culinary specialties spanning five continents. There is much food trivia and history to ponder: the common carrot originated in Afghanistan, while fish sperm is prized in Japan. Baba au rhum--famed as a refined masterpiece of upscale French patisserie--was invented in Poland as a humble, rumless cake. Closer to home, we learn that New England lobster, now a luxury, was once considered fit only for the poor. Organized alphabetically by continent and country, this is an engaging tour of the world's pantry from soup to nuts, including fruits, vegetables, spices, breads and baked goods, seafood, meats, dairy, drinks, and much more. Highly browsable, this is an inspirational guide to new tastes and culinary adventures.
Alexandre Stern has compiled a veritable 'bucket list' of foods to try at least once in life. Bringing together gastronomy, discovery, and travel, this geographically organized journey highlights more than 700 culinary specialties spanning five continents. There is much food trivia and history to ponder: the common carrot originated in Afghanistan, while fish sperm is prized in Japan. Baba au rhum--famed as a refined masterpiece of upscale French patisserie--was invented in Poland as a humble, rumless cake. Closer to home, we learn that New England lobster, now a luxury, was once considered fit only for the poor. Organized alphabetically by continent and country, this is an engaging tour of the world's pantry from soup to nuts, including fruits, vegetables, spices, breads and baked goods, seafood, meats, dairy, drinks, and much more. Highly browsable, this is an inspirational guide to new tastes and culinary adventures.
Alexandre Stern is a member of the prestigious College Culinaire de France, an association of France's top culinary professionals. Alain Ducasse, the celebrated French chef, has published Bistro: Classic French Comfort Food, Nature: Simple, Healthy, and Good, Cooking for Kids, Cooking School, and Simple Nature.
| Erscheinungsdatum | 22.03.2023 |
|---|---|
| Zusatzinfo | 170 Colour Photographs |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 152 x 216 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-7893-4401-7 / 0789344017 |
| ISBN-13 | 978-0-7893-4401-4 / 9780789344014 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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