Extreme Cuisine
The Weird & Wonderful Foods that People Eat
Seiten
2004
Periplus Editions (Verlag)
978-0-7946-0255-0 (ISBN)
Periplus Editions (Verlag)
978-0-7946-0255-0 (ISBN)
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A user's guide to the wild and wonderful things people cheerfully put in their mouths in various places around the world. Hopkins takes us on a virtual S-bend, culinary journey - complete with photos - throughout the world. Fried tarantula, anyone?
"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy […] Eat. Eat adventurously. Miss nothing. It's all here in these pages." —From the Introduction by Anthony Bourdain
Sit down for a meal with the locals on six continents and what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another!
"I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue and "five penis wine" in China, the boiled blood of a variety of animals in Vietnam, and pate made from my son's placenta when I lived (and he was born) in the UK. This list goes on, and I share some of these experiences in the chapters following, along with many recipes. After all, no matter what humans eat, by choice or circumstance, the one thing all the dishes have in common is that they must be prepared properly." —From the introduction by Jerry Hopkins
Chapters include:
Mammals
Reptiles & Water Creatures
Birds
Insects, Spiders & Scorpions
Plants
Leftovers
"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy […] Eat. Eat adventurously. Miss nothing. It's all here in these pages." —From the Introduction by Anthony Bourdain
Sit down for a meal with the locals on six continents and what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another!
"I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue and "five penis wine" in China, the boiled blood of a variety of animals in Vietnam, and pate made from my son's placenta when I lived (and he was born) in the UK. This list goes on, and I share some of these experiences in the chapters following, along with many recipes. After all, no matter what humans eat, by choice or circumstance, the one thing all the dishes have in common is that they must be prepared properly." —From the introduction by Jerry Hopkins
Chapters include:
Mammals
Reptiles & Water Creatures
Birds
Insects, Spiders & Scorpions
Plants
Leftovers
Jerry Hopkins has published more than 1,000 magazine articles and 26 books, including three international best sellers, No One Here Gets Out Alive, The Lizard King: The Essential Jim Morrison, and Jimi Hendrix Experience. A correspondent and contributing editor to Rolling Stone magazine for nearly twenty years, Hopkins now resides in Bangkok, where he has developed a strong reputation as a travel writer, and writes regularly for publications such as The New York Times and Conde Nast Traveler. Michael Freeman has published 23 books on photography. His work has appeared internationally in such magazines as National Geographic, GQ, and Life.
| Erscheint lt. Verlag | 15.5.2004 |
|---|---|
| Illustrationen | Michael Freeman |
| Vorwort | Anthony Bourdain |
| Zusatzinfo | more than 50 recipes; 50 color photos |
| Verlagsort | Boston |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 680 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| ISBN-10 | 0-7946-0255-X / 079460255X |
| ISBN-13 | 978-0-7946-0255-0 / 9780794602550 |
| Zustand | Neuware |
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