By Alya Leekong

Awesome worldwide creations from the chef of Michelin-starred Junoon!Aliya LeeKong, considered one of ny City's best culinary innovators, has traveled the realm to meet her ardour to translate international flavors into obtainable, scrumptious nutrition that you can cook dinner at domestic. during this e-book, she transports you to far flung lands with greater than a hundred recipes encouraged by means of either everyday and standard Western recipes and the cultures she's visited in the course of her culinary trips. additionally, you will research the interesting tales at the back of lots of those globally encouraged dishes and her easy suggestions for mouthwatering recipes like:

Harissa and cheese-stuffed fried olives
Israeli couscous salad with lemon, fennel, and basil
Kenyan coconut-coriander chicken
Honey-braised lamb shanks with butternut squash and apples
Mexican chocolate loaf cake
Whether you're a culinary adventurer or a weeknight prepare dinner trying to boost you repertoire, "Exotic Table" will take you on an unforgettable journey round the world--without leaving your kitchen

Show description

Read Online or Download Exotic Table PDF

Best food & drink books

50 Great Pasta Sauces

50 nice Pasta Sauces has all of the correct components to turn into a best-selling cookbook: daily Italian recipes that may be ready quick and cheaply, illustrated with attractive four-color photography.

Living on a farm in Tuscany, Pamela Sheldon Johns is aware greater than a bit approximately Italian cooking, and 50 nice Pasta Sauces showcases a few of her most sensible sauces gathered all through her wide culinary occupation. The recipes are divided into 4 mouthwatering categories--vegetable sauces, meat sauces, seafood sauces, and dairy sauces--each designed to be the center piece of an impossible to resist, unforgettable meal.

Readers can virtually flavor the flavorful pasta dishes pictured within the wealthy, four-color pictures that accompany the recipes. The aromatic sauces almost jump off the web page, begging to be savored. Who may possibly resist?

The recipes, starting from common, conventional standbys to inventive new favorites, include:

* Carbonara sauce 
* Browned butter and sage sauce
* Rosemary-lamb sauce
* Garlic shrimp and wine sauce
* Roasted tomato sauce
* Asparagus and butter sauce
* Creamy goat cheese sauce

50 nice Pasta Sauces offers readers and chefs a scrumptious, effortless, and cheap style of Italy, correct of their personal houses.

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

Michael Ruhlman's groundbreaking long island occasions bestseller takes us to the very "truth" of cooking: it's not approximately recipes yet fairly approximately simple ratios and basic suggestions that makes all nutrition come jointly, simply.

When you recognize a culinary ratio, it's unlike figuring out a unmarried recipe, it's immediately figuring out one thousand.

Why spend time sorting during the hundreds of thousands of cookie recipes on hand in books, magazines, and on the net? Isn't it more straightforward simply to bear in mind 1-2-3? That's the ratio of constituents that often make a simple, scrumptious cookie dough: 1 half sugar, 2 components fats, and three components flour. From there, upload something you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to call a number of favourite additions. change white sugar with brown for a darker, chewier cookie. upload baking powder and/or eggs for a lighter, airier texture.

Ratios are the start line from which 1000 diversifications commence.

Ratios are the straightforward proportions of 1 aspect to a different. Biscuit dough is 3:1:2—or three components flour, 1 half fats, and a couple of elements liquid. This ratio is the start of many diversifications, and as the biscuit takes candy and savory flavors with equivalent grace, you could best it with whipped cream and strawberries or sausage gravy. French dressing is 3:1, or three components oil to at least one half vinegar, and is likely one of the Most worthy sauces possible, giving every little thing from grilled meats and fish to steamed greens or lettuces excessive taste.

Cooking with ratios will unchain you from recipes and set you unfastened. With thirty-three ratios and proposals for engaging adaptations, Ratio is the reality of cooking: easy arrangements that educate us how the basic parts of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. switch the ratio and bread dough turns into pasta dough, muffins turn into brownies develop into popovers turn into crepes.

As the culinary global fills up with overly complex recipes and endless component lists, Michael Ruhlman blasts throughout the surplus of knowledge and offers this cutting edge, easy ebook that cuts to the middle of cooking. Ratio offers one of many maximum kitchen classes there is—and it makes the cooking more uncomplicated and extra pleasant than ever.

Professional Cooking (6th Edition)

Key positive aspects of this new 6th variation include:
* Over a hundred new, absolutely established recipes
* a new bankruptcy on vegetarian delicacies, that includes varieties of vegetarian diets
* elevated and up to date details, resembling a con-temporary examine offering and garnishing nutrients and a close background of contemporary nutrients service
* approximately 1,200 illustrations-including over a hundred new photographs-highlight elements, step by step strategies, and plated dishes in fabulous visible detail
* thoroughly revised, up-to-date, and increased vegetable chapters function extra product id and cooking thoughts, in addition to new recipes
* Revised and improved nutrients bankruptcy positive factors the recent USDA dietary guidelines
* beautiful new design-helpful sidebars and committed chapters on menus, recipes, and price administration; cooking with legumes, grains, and pastas; breakfast practise; dairy; and drinks

The Modern Dutch Oven Cookbook: Fresh Ideas for Braises, Stews, Pot Roasts, and Other One-Pot Meals

Your New ally for Fuss-Free One-Pot nutrition supplying a twenty-first century tackle America's so much ancient cooking procedure, the fashionable Dutch Oven Cookbook proves why the Dutch oven has earned its position because the such a lot flexible pot in today's kitchen. excellent for a wide-range of one-pot foodstuff large enough to feed the total relations, the Dutch oven is the proper cooking vessel for braises, stews, pot roasts, home made breads, and absolutely anything else you could contemplate.

Extra resources for Exotic Table

Example text

Indd 53 Text Submerge the meat strips into the marinade until both sides are completely covered. Cover the container and let it sit in your refrigerator for 8 to 10 hours, or overnight. 13/8/15 5:34 pm 13/8/15 5:30 pm (F39)_Job:08-61334 Title:MBI - The Complete Book of Jerky Dtp:221 Page: 53 54 ChapTeR 2 Dry Rub Cures Asian Marinade 1/4 cup sliced green onions 3 teaspoons soy sauce 2 teaspoons honey 1 teaspoon sesame oil 1 teaspoon molasses Combine the onions, soy sauce, honey, oil, and molasses in a small saucepan and stir well.

Add the brown sugar when partially cooked and continue to stir and cook until caramelized and completely soft. Do not burn. Remove from heat. In a nonmetallic container, thoroughly mix the teriyaki sauce, olive oil, garlic, salt, raw minced onion, and black pepper. Add to caramelized onion. Allow the flavors to blend for 15 minutes. Add the ground meat and mix thoroughly. Cover the container and marinate for 1 hour in the refrigerator, or leave overnight if more marinating time is desired. Remove from the marinade container and form into shapes as outlined on pages 40–44.

To begin, wet your hands or gloves in cold water before scooping a cup of the cured and seasoned meat and placing it on a clean surface. 3. Pick up a portion of the meat and roll it between your hands to form it into a cylindrical shape that is small enough to slide into the tube. Then add more small rolls until the tube is full. The meat will flow out more easily if it has been formed into thin rolls first rather than packing the tube full. Fashion the ground meat into small sticks by rolling a handful between your fingers or hands.

Download PDF sample

Rated 4.49 of 5 – based on 21 votes