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Classic Encyclopedia of World Recipes

Sample the Classics of World Cuisine in This Comprehensive Collection of Over 350 Best-loved Recipes from Every Continent



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The Classic Encyclopedia of World Recipes: Sample the Classics of World Cuisine in This Comprehensive Collection of Over 350 Best-loved Recipes from Every Continent
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The growing trend for holidays in far-flung places has increased our awareness and appreciation of a wide range of cuisines. Everyone enjoys variety and change in the food we cook and eat, and now that supermarkets and stores import a wide range of exotic ingredients, we can become even more adventurous in the kitchen. You don't need to journey to China to taste a classic Peking Duck or to the wilds of Mexico to enjoy a chilli and lime flavoured Seviche - both can be created easily at home. "The Around the World Cookbook" is a fabulous opportunity to sample the world's favourite dishes - to explore the cuisine of a dream destination or revisit a memorable holiday dish. This chapter-by-chapter tour of the world includes authentic and flavoursome recipes in all their fabulous diversity. From the sunny Mediterranean to hot and spicy India and the tropical Caribbean, all of the popular classics are here - Chinese Crispy Seaweed, Balti Chicken Curry, Middle Eastern Falafel, Spanish Seafood Paella, Creole Omelette, and Chimichangas from Mexico. New discoveries include Japanese Hamburgers, Balinese Spiced Duck, Spain's Butterfly Prawns in Chocolate Sauce and Caribbean Duckanoo. Over 450 authentic dishes with a foreign flavour are brought together in this wide-ranging collection, from soups and starters, meat, fish and seafood recipes to vegetarian dishes, bakes and desserts. With full-colour photographs of each dish and easy-to-follow step-by-step instructions throughout, perfect results are guaranteed every time. Here's how to travel the world and sample some of its most famous dishes, all without moving from the comfort of your own kitchen.

Author Biography

Editor Sarah Ainley, who compiled this volume with some of the best recipe developers and home economists working today, is a highly experienced writer, food consultant and culinary editor and expert.
Release date NZ
November 28th, 2006
Edited by Sarah Ainley
Country of Publication
United Kingdom
1750 & colour photos
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