Review copy was received from Publisher. This does not affect my opinion of the book or the content of my review.
Famous Dishes from Around the World by Stephanie Maze
on May 13, 2019
Genres: Non Fiction
Amazon, Barnes & Noble
English/Spanish. With well-known ethnic recipes that are both tasty and healthy, this book seeks to pay homage to immigrants through their culinary contributions to the United States. Compiled by lovers of good ethnic food who have lived all around the world, it features 30 well-known dishes that are identified with specific countries worldwide, such as Colombian Sancocho, French Ratatouille, Indian Vegetable Korma, Mexican Fajitas, Moroccan Tagine with Chicken, Greek Moussaka (with Turkey), Polish Lentil Stew, Indonesian Satay with Peanut Sauce, and Spanish Paella.
The book includes background information about each dish, calorie and nutrition breakdowns of each recipe, and sections called “Cooking Tips and Tricks” and "Healthy Hints for the Home Cook." Famous Dishes is timely given our country’s current political state of affairs, and that it provides an engaging blend of both good food, ethnicity and health.
When I was asked to review, Famous Dishes I wasn’t sure what to expect. I love cooking and have owned over 600 cookbooks. I liked how it is written in both English and Spanish. The color photographs are gorgeous.
The 30 recipes are from various ethnic and cultural groups around the world. Each recipe is on a separate page with a color photograph. I appreciate the fact it doesn’t get broken up onto different pages. So on the left is the Spanish recipe and on the right is the English version of the same recipe. There are two boxes with one containing a description and history of sorts about the dish. The second box is all the nutritional statistics which I prefer to have.
The ingredients should be easy to find, not wildly exotic, and the techniques are straightforward. The recipes are not gluten-free but it would be easy enough for me to substitute as needed, since mostly fresh ingredients, which are already gluten-free, are used.
The table of contents and index are a nice organization. There are brief pages on Cooking Tips and Healthy Hints While these are uncomplicated, and mostly known to me, they are excellent information. At first glance, it appears simplistic because they are well-known dishes. And, the well-organized pages are uncluttered and lovely, which has an effortless look which is actually difficult to achieve.
I found a few recipes I wanted to try and did manage to try one before the review. We had the Uzbek Plov with Chicken. It is a prized national dish of Uzbekistan. Plov is pilaf. It is a layered rice dish with chicken, carrots, onions, garlic and raisins. I automatically double or triple the garlic in anything I am cooking. The other spices used were salt, pepper and cumin. They had a couple others we didn’t use. I chose to eyeball rather than measure but we felt I could have used more of them. Of course, the ones we left out would have bumped up the flavor. Salt and pepper we added to taste at the table. It was tasty and easy to make; most of the ingredients were things we normally have on hand.
There are other recipes I intend to try. The various international options are just a little different which is fun. I’m sure we will be trying more over the next few months.
*The links say Kindle and Nook, but currently this is offered only in a paperback version.
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Reading this book contributed to these challenges:
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