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Home Cooking Around the World: A Recipe Collection [Hardcover]

By David Ricketts (Author) & Mark Thomas (Photographer)
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Item description for Home Cooking Around the World: A Recipe Collection by David Ricketts & Mark Thomas...

In this intriguing collection of recipes, food journalist David Ricketts offers an international riff on home cooking. Starting with basic recipes that are familiar to all American home cooks, he presents variations of these dishes as they are prepared in other cultures. Chicken noodle soup becomes Vietnamese Chicken Noodle Soup with Fresh Herbs; beef stew, African Beef and Kale Stew with Pumpkin Seed Sauce; and rice pudding, Asian Black Rice Pudding. The taste difference is all in the local herbs and spices, not in the basic ingredients or cooking techniques. The resulting dishes -- from Peru, Thailand, Greece, Scandinavia, and Morocco, among other countries -- are tantalizingly familiar, yet enticingly exotic, with new flavor combinations that make each recipe a delicious adventure into another cuisine.

Many of the wonderful comfort-food recipes in Home Cooking Around the World are ideally suited to our hectic pace of living. They are prepared in one pot or skillet and can often be left unattended while simmering. The cooking methods are simple and, for the few exotic ingredients, there is both a source listing and a glossary. Beginning cooks can use the book with ease, while experienced cooks will find new variations on familiar themes to expand their repertoires.

Citations And Professional Reviews
Home Cooking Around the World: A Recipe Collection by David Ricketts & Mark Thomas has been reviewed by professional book reviewers and journalists at the following establishments -

  • Publishers Weekly - 10/15/2001 page 64

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Item Specifications...

Studio: Stewart, Tabori and Chang
Pages   208
Est. Packaging Dimensions:   Length: 9.34" Width: 8.62" Height: 0.85"
Weight:   2.31 lbs.
Binding  Hardcover
Release Date   Sep 1, 2001
Publisher   Harry N. Abrams
Age  13-22
ISBN  158479092X  
ISBN13  9781584790921  

Availability  0 units.

More About David Ricketts & Mark Thomas

Register your artisan biography and upload your photo! Professor David Ricketts qualified at Guy's Hospital Dental School, now GKT Kings College, in 1986. Following an Oral Surgery House Officer post and two years in general practice he returned to Guy's Hospital to study for an MSc in conservative dentistry. During this period his main research interest in cariology and, in particular, its diagnosis and appropriate management began which led to the award of a PhD in 1995. David has since published widely in his research area and in other aspects of restorative dentistry and his research has led to collaboration with colleagues in numerous European countries and the USA. In 1999 David moved to Dundee and was promoted to Senior Lecturer / Honorary Consultant in Restorative Dentistry in 2003. In 2006 he became Leader of the Section of Operative Dentistry, Fixed Prosthodontics and Endodontology at Dundee Dental School and in 2008 he was awarded a personal Chair in Cariology and Conservative Dentistry.

David Ricketts has an academic affiliation as follows - Professor of Cariology and Conservative Dentistry/Honorary Consultant.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > International

Reviews - What do customers think about Home Cooking Around the World: A Recipe Collection?

so easy to use, no wonder i didn't burn the kitchen down  Jan 13, 2002
besides not finding a couple exotic ingredients at the local kroger- not a serious enough cook to order them- this book is absolutely, perfectly, marvelous! it's fun and easy to use and helps me to score when i invite a lady-friend over (or a guy friend). what else can you ask for out of a cookbook?
Making Your Kitchen Delightfully Global  Jan 3, 2002
This is a remarkably coherent and inviting book: it holds together as an actual workbook in the kitchen, as a compendium of user-friendly recipes to take us around the world, and as a concept. No surprises here. David Ricketts for years has been a food journalist and a cook, i.e. traveling, running test kitchens, and mastering the editorial arts of food writing and recipe preparation. These skills are everywhere at work in Home Cooking. For example, each recipe begins with "a basic recipe that is familiar to the American home cook," such as chicken noodle soup or bread pudding. Then the variations (Vietnamese Chicken Soup with Asian herbs and vegetables; bread baked with cream, eggs, coconut milk, and candied ginger). But Ricketts goes one step further. As he puts it, he's less interested in creating a "chemical reaction" and more concerned to explore how international "home cooking" is woven into the textures of people's everyday lives; his recipes are "a window" through which we "catch a glimpse of a culture, whether our own or another." Thus the method--to begin with a "known" or "familiar" dish and to go from there. (A helpful glossary and set of notes on ingredients is helpful here.)

As a compass for international culinary voyaging the book is sensibly formatted and arranged; you get to your destinations and eating adventures composed and happy. Chapters cover poulty, beef, pork and lamb, seafood, vegetables, and desserts. Methods of cooking tend to favor one pot dishes (lots of soups, stews, braisings, and baked items), but the simplicity and variety is astonishing (some of my favorites: chicken legs in basque red pepper-prosciutto sauce; "Jansson's temptation" [a Danish edition of scalloped potatoes with anchovies, Vidalia onions, cream, and fennel seeds]; spicy corn and lima beans with tomato; baked honey-glazed mackerel; whew!). As I've been known to say to friends and family when I'm serving something I know they're going to moan over, "Grab it and growl, yo!"

The Affinities in the World's Home Cooking  Oct 19, 2001
I tasted some recipes from this cookbook at a friend's dinner and found them delicious and comforting. Looking at the recipes, I was thrilled by the premise of the selected recipes that based on similar fundmentals, even ingredients, the results can turn out tasting entirely different from one culture to the next. Particualrly apropos in a multicultural United States, Mr. Ricketts enables an American raised on our Beef Stew to make with the slightest changes, cross oceans resulting in a Vietnamese Beef Stew with Carrots and Star Anise. This wonderful cookbook truly expresses the shared humanity of us all in a delicious way.

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