2024 the best chinese food in the world review
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(as of Nov 16, 2024 07:52:09 UTC - Details)
The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students. The meat of the text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings, and beverages. Readers are taken on a fascinating journey of discovery, where the background story of mis-transmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. It answers the big questions, such as, why did the wok prevail in China, while the sautée pan and comal were used in Italy and Mexico, respectively? Why is bread baked in the Mediterranean but more often steamed in the Far East? How are certain ingredients used in completely different ways by different cultures and why? Why is corn transformed into tortillas and tamales in one place and into polenta in another? Why do we find tomato salsa in the Americas, long-cooked sauces in Italy, and tomatoes mixed with scrambled eggs in China? Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies. More than 150 of Albala’s recipes complete the instruction, inspiring readers to learn how to cook in a fundamental way.
Publisher : AltaMira Press (May 3, 2012)
Language : English
Hardcover : 392 pages
ISBN-10 : 0759121257
ISBN-13 : 978-0759121256
Reading age : 18 years and up
Item Weight : 1.95 pounds
Dimensions : 7.22 x 1.05 x 10.42 inches
Reviewer: Silent Witness
Rating: 5.0 out of 5 stars
Title: Great Cookbook and Cuisine History
Review: I ordered this as a gift for a friend who was interested in expanding her cooking to an "international" level. She was very happy with the book, both the recipes and the "history." Well written, and easy instructions.
Reviewer: Robert B. Miller
Rating: 4.0 out of 5 stars
Title: I HAVEN'T READ IT. IT'S A GIFT. PLEASE DON'T BUG ME ABOUT IT!
Review: I selected "okay" initially because I bought this book as a gift, I haven't read it or even opened the package, and I do not want a series of emails arriving demanding that I rate the book. It's a cookbook for my wife. I buy her gifts many months in advance (and sometimes forget where I have hidden them). The book was recommended by friends so I assume it must be good.
Reviewer: Kindle Customer
Rating: 3.0 out of 5 stars
Title: The book is great, the packaging was NOT.
Review: Came packed loosely in a box, with very little padding. It got dropped on the way, and the cover was severely damaged. Only keeping it because it is a great book, and hard to find.
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Five Stars
Review: Awesome quality.
Reviewer: anon
Rating: 5.0 out of 5 stars
Title: Three World Cuisines is the winner, Best of the World, Foreign World Cuisine Book, Gourmand Awards, 2013
Review: Three World Cuisines: Italian, Mexican, Chinese has just won the Best of the World, Foreign World Cuisine Book, Gourmand Awards, 2013.
Reviewer: retire
Rating: 4.0 out of 5 stars
Title: Interesting
Review: Great relaxing box. I only wish the receipes were in one spot and more of them . This book would be great for a book reading group.