West African Perspective: Recipes Inspired by Gambian Cuisine with an International Blend

Xlibris Corporation
Free sample

Whether you plan to serve a simple meal or go extremely elaborate, there is something in this cookbook for you. The international flare that the recipes add to your cooking is what you really need to wow your guests and family. You can choose to go for the familiar dishes or a complete traditional dish that will leave them speechless. In this book, you will find recipe favorites that will bring elegance to your table. You have everything you need ranging from appetizers and soups to seafood and meat dishes which completes your collection of ideas to astound your guests. Since we are on the topic of creating a lasting impression, this would be a good time to mention the fun ideas that are included in the book to help you dress up your meals. You would want to browse the salad and side dish sections for a variety of ideas such as sweet, couscous or tropical salads, herbal potatoes, coconut or green rice, rice sticks and much more. Lastly, it is important to mention that creativity is a major factor for successful cooking and is greatly encouraged to ensure that we are transforming the perception of cooking from boring or intimidating to exciting and fun. There is an interesting selection of dishes like creamy shrimp, grilled pepper fish, peanut butter chicken, tasty mango chicken, spinach soup, goat melt, creamy lamb stew and mouth-watering grilled pork just to highlight a few. This book encourages the introduction of innovation in both the food preparation and presentation which will transform your simple home-cooked meals into unusual menus suitable for all occasions. Whether you are a novice or experienced cook or your taste is exclusive or simple, there is something in this book for everyone and for every season.
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About the author

Mrs. Margaret Ellis (formerly Badjan) was born and raised in The Gambia, West Africa. She is the daughter of a woman who has been renowned to be a creative cook. Her mother has been married now for almost 4 decades and has cooked three fresh meals daily for many years with the help of her children and sometimes, housemaids. She has learned from her mother that cooking is an art and that a good cook dispenses happiness to all with their delicious meals. Her mother taught her a value that is explained explicitly by Elsa Schiaparelli in her proverb: “Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is a great importance to the morale”. Margaret started cooking family meals at the age of 8. Her mother knew that even as a novice in the world of cooking, she had a desire to be creative. Her mother peaked her interest when she solicited her opinion or complimented her suggestions. She learned from her that cooking is about getting involved and being creative just as stated in the proverb: “Tell me and I'll forget, show me and I may remember, involve me and I'll understand” Chinese proverb. She learned to use the recipes that were provided to her as a theme and cooking the same meals each time with a little variation. Cooking for her is about being creative and discovering new dishes which brings her total satisfaction. She believes that there are many good cooks out there, but the most delicious meals are those that are cooked from the heart with passion, love and thoughtfulness.

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Additional Information

Publisher
Xlibris Corporation
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Published on
Aug 4, 2015
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Pages
104
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ISBN
9781503588257
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Language
English
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Genres
Cooking / Regional & Ethnic / International
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Content Protection
This content is DRM protected.
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Available on Android devices
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The author of How to Cook Everything takes you on the culinary trip of a lifetime, featuring more than a thousand international recipes.

Mark Bittman traveled the world to bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining. With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible, bringing his distinctive no-frills approach to dishes that were once considered esoteric. 

Bittman compellingly shows that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and more with easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte. Plus this book is the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. The rest of the world isn't forgotten either. There are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. 

Shop locally, cook globally–Mark Bittman makes it easy with:
• Hundreds of recipes that can be made ahead or prepared in under 30 minutes
• Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients
• An extensive International Pantry section and much more make this an essential addition to any cook’s shelf

The Best Recipes in the World will change the way you think about everyday food. It’s simply like no other cookbook in the world.
From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America


Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.

The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. 

The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

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