Ethnic Cuisine How to Create the Authentic Flavors of Over 30 International Cuisines

Ethnic Cuisine How to Create the Authentic Flavors of Over 30 International Cuisines

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Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines
English | 1992 | ISBN: 0140469311 | 288 pages | PDF | 230 MB


The first volume of Elisabeth Rozin's acclaimed trilogy on world foods, Ethnic Cuisine is a unique and practical introduction to the exciting flavors of thirty international cultures. The distinct taste and appeal of many ethnic cuisines comes from the unique combinations of flavor principles--olive oil, lemon, and oregano equals Greek, for example. With this step-by-step guide you can master the preparation of mouth-watering foods from regions as diverse as the Yucatan, Indonesia, Northeast Africa, Central Asia, and Provence. Whether you are preparing traditional ethnic recipes or creating your own, Ethnic Cuisine will prove to be an indispensable guide.

"Perhaps the most interesting book about the different cuisines around the world." --Craig Claiborne, The New York Times

"A rhapsody of ethnic flavors. Use it as a cookbook, use it as a reference, or use it to come up with your own variations of ethnic dishes!" --Oakland Tribune


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