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Lädt ... Susan Feniger's Street Foodvon Susan Feniger
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On her globe-trotting adventures, with cooking and eating as the only shared language, Susan has forged friendships with rice farmers in Vietnam, women baking flatbread in Turkey, and nomadic cheesemakers in Mongolia. She's become an expert on combining spices and ingredients to re-create authentic mind-blowing flavors back home. One bite of Artichokes with Lemon Za'atar Dipping Sauce confirms that they should never be eaten another way, and dinner should always be as enticing as crunchy and refreshing Saigon Chicken Salad, delicious Thai Drunken Shrimp with Rice Noodles, or sweet-savory Korean Glazed Short Ribs with Sesame and Asian Pear. Drinks, condiments, and sweets--such as indulgent and alluring Turkish Doughnuts with Rose Hip Jam--round out the recipe collection. Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)641.59Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cookingKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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Bit overwhelmed by beverage quantities -- how many purchasers are really going to make a gallon of mango lhassi at a time?
NOTE: I have now made several of the smaller items from this book (enjoying a variant of the spiced millet puffs right now -- had to use Kashi 7-grain puffs because I couldn't find millet), and all but one have been terrific. That being said, I live in a medium-sized city in the Southern US, one with a fair number of ethnic grocers, and I still find myself making do because I can't easily get all the ingredients in the book.
The one recipe that was only ok was the licorice and cherry biscotti, but I used the licorice and dried cherries I had on hand, which were not as potent as those called for in the recipe. While I thought the flavors could have been more pronounced, I put that down to my ingredients; for me, the real issue was that these were short/softish/crumbly biscotti, where I like the hard ones.
Conclusion: This is a smart and sharp book, even if the yields are sometimes restaurant size and some of the ingredients are difficult to find. It's not hard to tweak the recipes to your taste and the ingredients you can find, and you will definitely be rewarded with delicious and interesting food. ( )