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 The World Cookbook for Students

Shko poshtė 

Numri i postimeve : 18
Join date : 20/07/2009

MesazhTitulli: The World Cookbook for Students   Mon Jul 20, 2009 1:11 pm

Greenwood Press, | ISBN-10: 0–313–33454–4 | English | PDF | 1299 Pages | 6.90 MB

When told that we were writing a book about ‘‘all the world’s cuisines,’’ people were, inevitably, a bit doubtful. Given the large number of countries and the even larger numbers of recipes, cooking styles, and variations of dishes, trying to be inclusive has been a daunting task. As a result, much of this book was preceded by a cautious series of decisions of what not to include. Had we not done so, we would have found ourselves with a library, rather than a book. The objective of this book is to introduce readers, in particular U.S. students, to contemporary foodstuffs, ways of eating, and typical cookery in almost every country in the world.With a few exceptions, we have tried to provide some insight into all nation-states (and some nationalities without states) existing today: 198 in all. A brief introduction of each country’s history, geographic conditions, and ethnic or religious composition provides a rationale for the types of foodstuffs eaten and the ways of preparing and eating those items. Approximately five recipes are provided per country or group. The reader whose interest is piqued by one or another of the cuisines introduced here is urged to access other resources, some of which are noted in the Bibliography, to deepen and widen this initial acquaintanceship. Another objective is to allow a certain degree of comparison between different food cultures. Several variants of some common dishes, for example, flavored/fried rice, stuffed vegetables, pasta, filled dumplings, baklava pastry, are offered that can be found in more than one culture. This will allowyou to see howthe same dish has been modified to suit different conditions. Readers with an additional interest in languages and history will be able to see the commonality of certain dishes such as filled dumplings in Mongolia, Central Asia, and Eastern Europe. We have deliberately left out some of the more prominent and well-known ‘‘national dishes’’ in favor of less-well-known (in the United States at least) dishes that are nonetheless popular in their countries of origin. We were also advised to avoid recipes that (a) require special ingredients unavailable in the United States, (b) may not be suited to American taste, and (c) are too complicated. Of course, none of these principles can be strictly observed: the entire point of national cuisines is that they make use of local resources, and many of these are not, or cannot be, exported. Wherever possible, however, we have made suggestions for substitutions. These might offend the purist: they certainly will change the flavor of the dish concerned. However, it at least gives you an opportunity to try the cooking method indicated and to get a shadow of the real thing. Naturally, there are, in most cases, more than a few recipes that fit even our restrictive criteria. When choosing a recipe, we relied primarily on the criteria mentioned, but when faced with a multitude of recipes for the same dish, and even more, when we had to choose between different dishes that would all have fitted, we adopted a simple scientific principle: whether we ourselves liked the dish in question! And, on occasion, we have indulged ourselves: rather than choosing ‘‘the most representative’’ dish in any country, we selected one that we knew and had enjoyed ourselves. We hope you will enjoy them as well. We have also, where necessary, simplified recipes to make them accessible to the target audience, which can be at the cost of authenticity—we apologize in advance to purists.

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