{"product_id":"cooking-around-the-world-all-in-one-for-dummies-paperback","title":"Cooking Around the World All-In-One for Dummies - Paperback","description":"\u003cp\u003eby \u003cb\u003eMary Sue Milliken\u003c\/b\u003e (Author), \u003cb\u003eSusan Feniger\u003c\/b\u003e (Author), \u003cb\u003eHelene Siegel\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eEver have food fantasies in a truly international vein--an appetizer of feta cheese and roasted pepper spread, an entr e of spinach ravioli and steaming coq au vin, with a side of bulghur wheat and parsley salad, topped, finally, with a dish of cool gelato di crema (vanilla ice cream) and chocolate souffle for dessert. Well, fulfilling food fantasies that read like the menu in the UN cafeteria is now entirely possible. With \u003ci\u003eCooking All Around the World All-in-One For Dummies, \u003c\/i\u003e you'll be introduced to the cooking styles and recipes from eight of the world's most respected cuisines, experiencing, in the comfort of your own kitchen, the fabulous variety of foods, flavors, and cultures that have made the world go round for centuries. \u003c\/p\u003e\u003cp\u003eWith a roster of cooking pros and all-star chefs, including Mary Sue Milliken, Susan Feniger and Martin Yan, \u003ci\u003eCooking All Around the World All-in-One For Dummies\u003c\/i\u003e includes some of the most popular recipes from Mexican, Italian, French, Greek and Middle Eastern, Indian, Chinese, Japanese, and Thai cuisines, revealing the cooking secrets that have made these recipes so winning and, in some cases, such a snap. Inside, you'll find: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eThe essential ingredients and tools of the trade common to each cuisine\u003c\/li\u003e \u003cli\u003eThe basic cooking techniques specific to each cuisine\u003c\/li\u003e \u003cli\u003eHow to think like an Italian or Chinese chef\u003c\/li\u003e \u003cli\u003eWhat the inside of a French, Greek and Middle Eastern, and Japanese kitchen really looks like\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eAnd once you become familiar with the new world of spices and ingredients, you'll be whipping up tasty, new exotic dishes in no time  Page after page will bring you quickly up to speed on how to make each part of the menu--from appetizers, entr es, to desserts--a sparkling success: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eStarters, snacks, and sides--including Gazpacho, Tuscan Bread Salad, Leeks in Vinaigrette, Falafel, Spring Rolls, Miso Soup, Chicken Satays with Peanut Sauce\u003c\/li\u003e \u003cli\u003eThe main event--including Chipotle Glazed Chicken, Lasagna, Cauliflower au Gratin, Lamb Kebabs, Grilled Tandoori Chicken, Braised Fish Hunan Style, Shrimp and Veggie Tempura\u003c\/li\u003e \u003cli\u003eSweet endings--including Mexican Bread Pudding, Biscotti, Chocolate Souffle, Yogurt Cake, Mango Ice Cream, Green Tea Ice Cream, Coconut Custard with Glazed Bananas\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWith over 300 delicious recipes, a summary cheat sheet of need-to-know info, black-and-white how-to illustrations, and humorous cartoons, this down-to-earth guide will having you whipping up dishes from every part of the globe. Whether it's using a wok or tandoori oven, with \u003ci\u003eCooking All Around the World All-in-One For Dummies\u003c\/i\u003e every meal promises to be an adventure, spoken in the international language of good food.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eGreat recipes from leading chefs and cooking experts! \u003c\/p\u003e\u003cp\u003eYour one-stop guide to making favorite dishes from around the world\u003c\/p\u003e \u003cp\u003eLooking to expand your cooking repertoire? This easy guide is a great place to start. Packed with tips and recipes from an impressive lineup of top chefs and cookbook authors - including Martin Yan, Susan Feniger, Mary Sue Milliken, Cesare Casella, Dede Wilson, and Tom Lacalamita - it gives you everything you need to make delicious appetizers, entrees, and desserts from some of the world's best-loved cuisines. Eight minibooks give you easy-to-follow details on the basic ingredients and techniques for each cooking style - the perfect way to bring a bit of international flavor to your kitchen.\u003c\/p\u003e \u003cp\u003eThe Dummies Way\u003c\/p\u003e \u003cul\u003e \u003cli\u003eCoverage of the essentials and beyond\u003c\/li\u003e \u003cli\u003eExplanations in plain English\u003c\/li\u003e \u003cli\u003eGet in, get out information\u003c\/li\u003e \u003cli\u003eThumb tabs and other navigation aids\u003c\/li\u003e \u003cli\u003eTear-out cheat sheet\u003c\/li\u003e \u003cli\u003eA dash of humor and fun\u003c\/li\u003e \u003c\/ul\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eGreat recipes from leading chefs and cooking experts! \u003c\/p\u003e\u003cp\u003eYour one-stop guide to making favorite dishes from around the world\u003c\/p\u003e \u003cp\u003eLooking to expand your cooking repertoire? This easy guide is a great place to start. Packed with tips and recipes from an impressive lineup of top chefs and cookbook authors - including Martin Yan, Susan Feniger, Mary Sue Milliken, Cesare Casella, Dede Wilson, and Tom Lacalamita - it gives you everything you need to make delicious appetizers, entrees, and desserts from some of the world's best-loved cuisines. Eight minibooks give you easy-to-follow details on the basic ingredients and techniques for each cooking style - the perfect way to bring a bit of international flavor to your kitchen.\u003c\/p\u003e \u003cp\u003eThe Dummies Way\u003c\/p\u003e \u003cul\u003e \u003cli\u003eCoverage of the essentials and beyond\u003c\/li\u003e \u003cli\u003eExplanations in plain English\u003c\/li\u003e \u003cli\u003e\"Get in, get out\" information\u003c\/li\u003e \u003cli\u003eThumb tabs and other navigation aids\u003c\/li\u003e \u003cli\u003eTear-out cheat sheet\u003c\/li\u003e \u003cli\u003eA dash of humor and fun\u003c\/li\u003e \u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eMexican Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eMary Sue Milliken\u003c\/b\u003e and \u003cb\u003eSusan Feniger\u003c\/b\u003e may be \"two gringas from the Midwest,\" but they fell deeply in love with Mexican food when first introduced to it more than 20 years ago. The two chefs became friends in the late '70s while working in the otherwise all-male kitchen of a prestigious French restaurant in Chicago called Le Perroquet. After honing their skills in fine restaurants in France and America, they opened their first restaurant, the highly celebrated City Café, in Los Angeles in 1981. These days, they divide their time between their three restaurants, Border Grills in Santa Monica and Las Vegas, and the upscale Ciudad in downtown Los Angeles. They also have authored five previous cookbooks, including \u003ci\u003eMexican Cooking For Dummies, \u003c\/i\u003e host the popular Television Food Network series, \u003ci\u003eToo Hot Tamales, \u003c\/i\u003e and are heard regularly on Southern California radio. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eHelene Siegel\u003c\/b\u003e is the co-author with Mary Sue and Susan of \u003ci\u003eCity Cuisine, Mesa Mexicana, Cooking with the Too Hot Tamales, \u003c\/i\u003e and \u003ci\u003eMexican Cooking For Dummies.\u003c\/i\u003e She also is the author of \u003ci\u003eThe Ethnic Kitchen\u003c\/i\u003e series and 32 single subject cookbooks in the best-selling \u003ci\u003eTotally Cookbook\u003c\/i\u003e series. Her articles have appeared in the \u003ci\u003eLos Angeles Times, \u003c\/i\u003e the \u003ci\u003eTimes Syndicate, Fine Cooking, \u003c\/i\u003e and on the Web at cuisinenet.com.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e\u003ci\u003eItalian Cooking\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eCesare Casella\u003c\/b\u003e was born in a small town outside Lucca, Italy. He grew up in and around his family's restaurant, called Il Vipore. As a young chef, he transformed Il Vipore into a world-class establishment, earning a well-deserved Michelin star. Since 1993, Casella has been working as a chef at several leading Italian restaurants in New York. He is the coauthor of \u003ci\u003eDiary of a Tuscan Chef\u003c\/i\u003e and \u003ci\u003eItalian Cooking For Dummies.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eJack Bishop\u003c\/b\u003e is the author or coauthor of several books on Italian food, including \u003ci\u003eThe Complete Italian Vegetarian Cookbook, Pasta e Verdura, Lasagna, \u003c\/i\u003e and \u003ci\u003eItalian Cooking For Dummies.\u003c\/i\u003e He is the senior writer for \u003ci\u003eCook's Illustrated\u003c\/i\u003e and writes for various national magazines and newspapers. He has studied cooking in Italy.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e\u003ci\u003eFrench Cooking and Greek and Middle Eastern Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eTom Lacalamita\u003c\/b\u003e (Long Island, New York) is a best-selling author of five appliance-related cookbooks. Nominated for a James Beard cookbook award, Tom is considered a national authority on housewares and has appeared on hundreds of television and radio shows across the country. With a passion for food, cooking, and all sorts of kitchen gadgets, Tom is a spokesperson for various food and housewares manufacturers. He is the author of \u003ci\u003eSlow Cookers For Dummies\u003c\/i\u003e and \u003ci\u003ePressure Cookers For Dummies.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e\u003ci\u003eIndian Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eHeather Dismore\u003c\/b\u003e began her career as a well-traveled, highly productive restaurant manager. She left the industry to devote time to her family and her love of writing. In a publishing career spanning over a decade, her work has impacted some 400 titles. Dismore resides in Naperville, Illinois, with her husband, who is a professional chef, and their two daughters. She is the owner of PageOne Publishing, a freelance Web content development company with a focus on the hospitality industry.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e\u003ci\u003eChinese Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eMartin Yan, \u003c\/b\u003e celebrated host of more than 1,500 cooking shows, highly respected food and restaurant consultant, and certified master chef, enjoys distinction as both teacher and author. His many talents are showcased in over two dozen best-selling cookbooks, including \u003ci\u003eMartin Yan's Feast: The Best of Yan Can Cook, Martin Yan's Invitation to Chinese Cooking, \u003c\/i\u003e and \u003ci\u003eChinese Cooking For Dummies.\u003c\/i\u003e Yan is the founder of the Yan Can International Cooking School in the San Francisco Bay Area. \u003ci\u003eYan Can Cook\u003c\/i\u003e has received national and international recognition, including a 1998 Daytime Emmy Award, a 1996 James Beard Award for Best TV Food Journalism, and a 1994 James Beard Award for Best TV Cooking Show.\u003c\/p\u003e \u003cp\u003e\u003cb\u003e\u003ci\u003eJapanese Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eDede Wilson, CCP\u003c\/b\u003e (Certified Culinary Professional), is a self-taught chef who loves making appetizers and organizing parties. She has worked professionally for more than 17 years as a restaurant chef, bakery owner, caterer, recipe developer, radio talk-show host, and frequent television guest. Dede is also a frequent contributor to \u003ci\u003eBon Appétit\u003c\/i\u003e magazine and a contributing editor to \u003ci\u003ePastry Art and Design\u003c\/i\u003e magazine and is the food and entertainment expert for CanDoWoman.com. Dede has written three other cookbooks, including \u003ci\u003eThe Wedding Cake Book\u003c\/i\u003e (Wiley, 1997), which was nominated for an IACP Julia Child Cookbook Award. She also authored \u003ci\u003eChristmas Cooking For Dummies\u003c\/i\u003e and \u003ci\u003eAppetizers For Dummies.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e\u003ci\u003eThai Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eJoan H. Moravek\u003c\/b\u003e left the Securities Industry in 1990 and decided to pursue a career in the food service industry. The last 12 years have led her to explore some of the many facets of the culinary profession. A lifelong resident of Chicago, Joan has traveled extensively and continues to educate herself by researching, cooking, and \"eating her way\" through the cuisines of many countries.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eKristin Eddy\u003c\/b\u003e is the Food Writer for the \u003ci\u003eChicago Tribune\u003c\/i\u003e and also covers Travel and Health stories for the paper. During 17 years as an award-winning writer, Eddy has worked for the \u003ci\u003eWashington Post, Atlanta Journal-Constitution\u003c\/i\u003e and the \u003ci\u003eCleveland Plain Dealer, \u003c\/i\u003e covering everything from news and health stories to restaurant reviews and the 1996 Olympic Games. As the daughter of a diplomat, Eddy was born in Beirut, Lebanon, and lived in Aleppo and Damascus, Syria; Istanbul, London, and Paris. She has traveled widely on assignment for the \u003ci\u003eTribune, \u003c\/i\u003e reporting food stories from around the U.S. as well as Istanbul, Thailand, Vietnam, Indonesia, India, and Jamaica. Eddy has had 14 years of experience in writing about food, developing, testing, and editing recipes for various newspapers.\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 752\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.56 x 9.37 x 7.51 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 14, 2003\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51761448190240,"sku":"9780764555022","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/727a520c8f944116e1576c83660642e8.webp?v=1780207798","url":"https:\/\/ebocreations.com\/products\/cooking-around-the-world-all-in-one-for-dummies-paperback","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}