Free PDF Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy, by David Joachim, The Editors of Cooking Light Magazine
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Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy, by David Joachim, The Editors of Cooking Light Magazine
Free PDF Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy, by David Joachim, The Editors of Cooking Light Magazine
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"It is an exciting time to be in the kitchen with so many incredible, flavorful ingredients from around the globe in our local supermakets. We can thank globalization for stimulating our taste buds--and for making it easier to eat healthy." David Joachim, Author Cooking Light Global Kitchen brings a world of flavor, texture, and enticing aromas to your everyday meals. In this book, the sometimes intimidating topic of preparing your favorite ethnic-inspired dishes is made easy, approachable, and, most importantly, doable for home cooks of any skill level, by using ethnic ingredients easy-to-find in your local grocery store!
New York Times Bestselling author David Joachim, shares fascinating stories behind the world's most loved dishes as well as tips and techniques from 15 notable chefs and experts such as Rick Bayless, Marc Vetri, Michael Solomonov, Lidia Bastianich, Marcus Samuelsson, Jose Garces, Mark Bittman, and many more.
We'll show you how to create Mexican chile rellenos, homemade
pasta in the Italian tradition, Thai sticky rice, Egyptian koshari, and
many other dishes without venturing further than the supermarket.
You'll get a taste of the world without ever leaving home.
- More than 150 recipes from around the world provide adventurous eaters with plenty of options to keep their palates pleased
- Features melting pot recipes blending the flavors of multiple cuisines, appealing to America's love of fusion dishes
- All the recipes are prepared with easy-to-find ingredients, making each deliciously doable
- Full-color images of each recipe brings each dish to life
- A complete nutrition analysis shows readers they can makeonce-in-awhile favorites into everyday options
- Ingredients: Detailed information about the easy-to-find ingredients that are the basis of many of these international favorites, where to find them (mostly at the regular grocery store these days), and how to know you're picking the best.
- Sales Rank: #103091 in Books
- Published on: 2014-03-04
- Released on: 2014-03-04
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x 1.25" w x 8.50" l, 2.52 pounds
- Binding: Hardcover
- 320 pages
About the Author
David Joachim has authored, edited or collaborated on more than 35 cookbooks. He holds a master's degree in English language and literature from Binghamton University, where he taught writing classes for three years. He is the author of The Tailgater's Cookbook, The Spaghetti Sauce Gourmet, and the IACP Award-winning reference books, The Food Substitutions Bible and The Science of Good Food, which was also a James Beard Award finalist and a nominee for Best Food Book in the World Food Media Awards. He wrote A Man, A Can, A Plan, which has more than 500, 000 copies in print, and A Man, A Can, A Grill, a New York Times bestseller. Joachim's "A Man, A Can..." series of books has sold more than 1 million copies. Joachim is former food editor at Vegetarian Gourmet magazine, and his writing and tips have appeared in numerous national magazines such as Cook's Illustrated, Cooking Light, Fine Cooking, Cooking Pleasures, Relish, Prevention, Fitness, Self, Men's Health, and Bicycling. As an author and spokesperson, Joachim has made numerous national media appearances on television and radio, including "Emeril Live!" on The Food Network, "The Early Show" on CBS, "The View" on ABC, "FOX and Friends" on FOX, "Recipe for Health" on the Food Network, "Home Matters" on the Discovery Channel, "Cooking with Bob" on QVC, and "Talk of the Nation" and "A Chef's Table" on National Public Radio, among others.
At 25 years, Cooking Light is the nation's leading epicurean brand with the largest audience, most epicurean editorial, and the most recipes. Cooking Light is the only epicurean brand positioned at the intersection of great-tasting food and healthfulness, serving an important and growing consumer need. The brand delivers innovative recipes, nutrition advice, and resources to live a healthful lifestyle via its magazine, website, and portfolio of cookbooks; across all tablets; through the highly-acclaimed Cooking Light Quick and Healthy Menu Maker app; and on social media platforms including, Facebook (Facebook.com/CookingLight), Twitter (@Cooking_Light) and Pinterest (Pinterest.com/CookingLight). Cooking Light is published by the Time Inc. Lifestyle Group, a division of Time Inc., the largest magazine media company in the U.S.
Most helpful customer reviews
27 of 27 people found the following review helpful.
The World's Best Dishes, in Your Kitchen
By Carrie Havranek O'Keefe
I was fortunate enough to receive an early copy of this book, so I've already cooked two things from it and have mentally dog-earred a whole bunch more. I started with the Beef and Guinness Stew because, well, St. Patty's Day is coming and it was Sunday when I was cooking. While I was at it, I did the Brown Soda bread, which has a couple of nice nutritional twists to it and was hands down the best brown soda bread I've made, ever--and I've made easily a hundred of them. Unsurprisingly, as Joachim is a total pro, these recipes work; I actually halved the stew recipe with no problem and it was hearty and satisfying. The layout and design are fresh, inviting and colorful, and the tone is laid-back, friendly, and generous. It's a compendium of the world's best, signature dishes, rendered in a creative way with some twists and turns, from the Cooking Light magazine archives, plus quite a few brand new recipes along with tips from the world's top chefs, restaurateurs, and cookbook authors.
12 of 13 people found the following review helpful.
Foolproof
By PAC
This book is amazing - huge variety of recipes, including a nice percentage of vegetarian options, all incredibly flavorful and close to the traditional cooking of each region. So far I have made the steamed pork buns (with portobello and water chestnuts instead of pork), steamed gyoza, shrimp stir fry, and the Ethiopian recipe for pasta with potatoes and arugula (can't remember the name). There are a lot of spices involved, so be prepared to stock up the pantry, but the result is incredible food (and leftovers). The book itself is really well-made: full-color detailed photographs of very dish, solid binding, and thick glossy pages. One of the rare cooking books where I just might make every recipe.
8 of 8 people found the following review helpful.
Delicious
By Anjali
So far I have only made one recipe from this book, Dak Bokkeum. It was delicious. I used a little less sesame oil, since it has such a distinctive flavor, and the meal came out just right. I have a couple of Korean friends and they say that the recipe sounds legit. I will definitely be trying more recipes as I find time.
See all 30 customer reviews...
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