Guides: Hospitality: National Cuisines

International Cuisines

Lonely Planet Around the World in 80 Food Trucks "Hey, what would you like today?" Lonely Planet has taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most exciting chefs on four wheels. From sea bass ceviche and Lebanese msakhan to old-fashioned American peach cake, discover how to cook some of the world's most crowd-pleasing dishes, meet the chefs and hear the stories behind their passion projects. Run by passionate foodies, food trucks have nailed the delicate balance of merging the methods and flavours inspired by personal travels and experiences with family recipes, immigrant influences and local ingredients - all the while celebrating sustainable and seasonal local produce. Starting up and running a food truck is a vehicle for expression and experimentation, a way to serve food that's both personal to the cooks and popular with the crowd. After all, food trucks park where the people are - no booking or dress code required. Inside Around the World in 80 Food Trucks, you'll find out how to recreate chicken and waffles from Nashville; Indian sliders from Melbourne; paneer poutine from Berlin; spicy lamb samosas from Killary, mollete of roasted pork from Gijón; San Francisco langoustine rolls; and burgers, shrimp and breakfast sandwiches from Cape Town, Bogotá and beyond. Features food trucks from: Barcelona Seville London Montreal Tijuana Austin Los Angeles Vancouver Alexandria Nashville New York City Portland San Francisco The Gold Coast Melbourne Bogotá Lima About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more.
Fire With an insatiable appetite for travel, food and new experiences, Christine Manfield has traversed the globe in search of inspiration. Her quest has taken her from Tokyo to Istanbul, and from Hanoi to Marrakech. Now, in FIRE, she shares her world of flavour: her favourite places, the memorable dishes she has enjoyed along the way, and the recipes they have inspired her to create. Her verve and irrepressible enthusiasm make her an excellent travelling companion, and she leaves no stone unturned in her quest for new tastes. With more than 300 recipes imbued with fire, spice and a sense of adventure, this rich and evocative volume is full of ideas and inspiration for your next meal - or your next big trip.
Jamie Oliver's Food Escapes This new book of mine is all about fun, escapist recipes. It's an adventurous cookbook that embraces the big hitters from the incredible countries I've visited recently, as well as completely new things I've made up by taking cues from the influences around me. I've taken some of the most famous and exciting dishes from these beautiful places and tweaked them so you can recreate the paellas of Spain, the tagines of Morocco and the risottos of Italy easily, and authentically, in your own kitchen. Every now and then, being brave, escaping the daily routine and filling up on other cultures is a great thing to do. Just get out there and discover the fantastic flavors, people, and places that exist just a flight away. So, if you've been talking about going somewhere in particular but haven't gotten around to booking your ticket, I urge you to go for it. You'll come back feeling optimistic about life, with a head full of beautiful memories -- not to mention ideas for incredible dishes. In the meantime, let this book introduce you to some of the fantastic new recipes and flavors I've discovered, and maybe even reintroduce you to recipes you've loved and enjoyed on your own holidays, but just never knew how to make.

Europe

The food of Spain The Food of Spain gives you the real taste of a country that has an intense passion for its food, wine and time-honoured culinary traditions. Join our journey from the tapas bars of Madrid to the home kitchens of Granada, through to the markets of Barcelona, and the fine-cuisine restaurants of San Sebastin, and discover the food that defines today s Spanish cookin
The German Cookbook The only comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences. This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles. An introduction showcasing the culinary cultural history of the country introduces the origins of the classic recipes. These recipes have been tested for accuracy in a home kitchen, making them fully accessible to a wide range of cooking abilities. Icons indicate everything from vegetarian, gluten-, and dairy-free options to recipes with five ingredients or fewer and simple one-pot dishes. The German Cookbook is the latest in Phaidon's bestselling series of authoritative cookbooks on global cuisines.
Kachka With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine.
Publication Date: 2017
Le Livre Blanc Le Livre Blanc is a cookbook that reinvents cuisine. Anne-Sophie Pic has taken the long-established culinary traditions of her family and her country, and re-imagined them through a contemporary and exhilarating approach to texture, form and flavor. The book includes 50 recipes that, like those of another culinary inventor, Heston Blumenthal, both inspire and amaze. From foams and emulsions, to working with sous-vide and siphons, the recipes transform the everyday, and the not-so-everyday, into the extraordinary. Throughout the book Pic delivers insights into her creative process, including the interplay of imagination and memory in creating dishes, and the associations between flavours and textures that make her cooking unique.
Torta Della Nonna Torta della Nonna brings together the best Italian sweets recipes from Emiko Davies' books, Florentine, Acquacotta and Tortellini at Midnight, plus five brand new recipes. Across eight chapters, this stunning collection features classic well-known recipes, as well as family recipes passed through generations. Recipes include sweet Italian breakfasts (including Lemon and ricotta cake, Italian brioche croissants and Little custard and quince jam pies); classic treats from nonna's oven (Hazelnut cake, Chocolate and amaretti flan, Stuffed peaches); snacks (Rosemary and sultana buns, Sweet breadsticks, Strawberries and wine); biscuits (Red crown biscuits, Almond biscotti, Polenta biscuits); recipes for celebrations (Florentine cake; Honey and nut pastries; Chocolate-filled sponge roll); treats to eat with a spoon (Baked rice pudding; Coffee-laced ricotta; Zuppa Inglese); frozen treats (Milk gelato; Plum sorbet; Gianduia semifreddo); and five essentials any Italian cook needs up their sleeve. Alongside Emiko Davies' evocative storytelling and beautiful photographs, all shot in Tuscany, from Florence to the Silver Coast, Torta della Nonna will bring the sweet tastes and romance of Italy into your home.

Asia

Florence Tan's Timeless Peranakan Recipes Peranakan cuisine combines the best of Chinese and Malay influences to offer a unique fusion of exotic and aromatic food. From spicy sambals and piquant pickles to dishes that tantalise and entice... the undisputed doyenne of Peranakan cuisine Florence Tan whets your appetite in Florence Tan's Timeless Peranakan Recipes, a collection of her family's treasured recipes. Find traditional and classic Nyonya favourites like Ikan Kuah Lada, Udang Masak Lemak and Ayam Buah Keluak and special dishes like Hee Peow Soup, Nasi Ulam and Nyonya Yee Sang, which are prepared for festive and auspicious occasions. With Florence's help, anyone can cook up an authentic Nyonya meal (or feast) in no time!
India India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). India: The Cookbook is the only book on Indian food you'll ever need.
Korean Cookbook Chung has written this book to share with the world his unique story, Korean heritage and culture, individual style of cooking and passion for food. For Chung Jae Lee, born in the busy city of Seoul many moons ago, food has always been a huge factor in his life. Koreans love to eat and the food must always be delicious. Chung Jae shares his favorite and most popular Korean recipes, introducing the home cook to Korean food with traditional Korean eats and his versions of Korean favorites. With simple steps and easy to find ingredients, learn how to cook some of Korea's most-loved food, with a modern twist, including bulgogi, bimibap, Korean barbeque, Jaeyuk gui, seafood pancake, kimchi and twist donuts. Chung Jae shows how easy cooking Korean food can be from party food and mains, to sweets, sauces and sides, this is food you will love eating. Chapters include Korean History and Culture; Table Etiquette; Celebrations; and Tea Culture. Learn which basic and classic ingredients to have in your pantry and use in the many classic sweet and savory recipes in this beautiful book.
A little taste of...Japan Explore the traditions of Japanese food, a cuisine noted for the simplicity and harmony of its flavours and the beauty of its presentation - from the food itself to the dishes in which it is served.
Simple Chinese cooking
South East Asian Specialties n this culinary adventure, the authentic recipes of the region fuse into a compendium of stimulating and sensuous illustrations from everday life

Australian First Nations

Cooking with the Oldest Foods on Earth : Australian native foods recipes and sources Native produce business is booming and it’s about to enter a new phase — Australian native ingredients are beginning to turn up in growers’ markets and even local supermarkets.
Publication Date: 2019
First Nations food companion : how to buy, grow, cook and eat Indigenous Australian ingredients by Damien Coulthard "A groundbreaking celebration of the most accessible and popular Australian native ingredients and their uses in the everyday home kitchen." -- Publisher description.
Publication Date: 2022
Noongar bush tucker : bush food plants and fungi of the south-west of Western Australia by Vivienne Hansen This book is an attempt to preserve bush tucker knowledge for future generations of Aboriginal and non-Aboriginal people to ensure the information is not lost with the passing of Elders. The authors describe over 260 species of the edible plants and fungi that were regularly gathered by the Noongar people of the south-west of WA before and after colonisation. Many of these plants and fungi are difficult to find today because of land clearing for crops and the farming of sheep and cattle
Publication Date: 2009
Warndu Mai (Good Food) This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local.
Publication Date: 2020

Welcome to Country: An Introduction to Bush Foods If you haven’t explored Australian native Bush Food you are missing out on some incredible flavours, textures and nutritional benefits, it’s time to start exploring now. Australia is blessed with an abundance of wild herbs, vegetables, fruits, nuts and seeds.
Tuckerbush Tucker Bush is a range of Australian native plants with edible fruits, nuts, shoots, leaves and roots. These incredible bushfood species have sustained Aboriginal and Torres Strait Islander peoples for thousands of years. Native edibles are naturally adapted to the climate and soil of this land, meaning they need less water and less effort to maintain when grown in similar conditions.

The Americas

Peru The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country's most acclaimed and popular chef, Gastón Acurio. One of the world's most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar. Acurio guides cooks through the full range of Peru's vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world's most popular culinary destinations into their own kitchen.
The Caribbean, Central & South American cookbook From the mountains of Chile and the plains of Argentina to the tropical Caribbean islands, this book offers an overview of Caribbean, and Central and South American cuisine. Traditional recipes are brought to life alongside modern classics and a comprehensive reference section provides a fascinating insight into the history, culinary influences and traditions of the different regions. A detailed listing of key ingredients is also included, from staples such as corn, chillies and plantains to exotics such as chayotes and cassava. Over 150 recipes from street food and snacks to main courses, breads and drinks, include Jamaican Fish Curry, The Gaucho Barbecue, Rice and Peas, and Tapioca Pudding. Enjoy regional specialities such as Salt Fish and Ackee or Chilean Squid Casserole; try twists on dishes such as Rabbit in Coconut Milk or Colombian Chicken Hot-pot; and ring the changes with Cassava with a Citrus Salsa or Peruvian Salad. Over 700 photographs, with clear step-by-step instructions, help ensure perfect results, and there is nutritional information for every recipe.
The United States starstarstarhalf starempty starReviewed by 2 peopleWhat do you think?Write your own review American cooking in all of its artery clogging glory. Yee-haw! Review by Autodafestarstarstarempty starempty star (LibraryThing)

Africa

Braai: the South African barbecue book If anyone knows how to braai, or barbecue, it is Jan Braai, and he knows what people need to know about how to braai: how to make a good fire - with wood - and how to confidently cook a great meal over the coals.
Publication Date: 2017
Complete South African Cookbook This classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions. There is a wonderful selection of hors d'oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves.
Publication Date: 2018
Saka Saka vibrant and generous celebration of food, friendship and conviviality. In this book, photographer Aline Princet and Anto Cocagne, a young chef from Gabon, invite musicians, writers, artists and creatives from all over Africa, south of the Sahara, to share their recipes and bring the spotlight to focus on the rich diversity of African food.
Tastes of North Africa : recipes from Morocco to the Mediterranean
Publication Date: 2001