Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy

Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy
"It is an exciting time to be in the kitchen with so many incredible, flavorful ingredients from around the globe in our local supermakets. We can thank globalization for stimulating our taste buds--and for making it easier to eat healthy." David Joachim, Author

Cooking Light Global Kitchen brings a world of flavor, texture, and enticing aromas to your everyday meals. In this book, the sometimes intimidating topic of preparing your favorite ethnic-inspired dishes is made easy, approachable, and, most importantly, doable for home cooks of any skill level, by using ethnic ingredients easy-to-find in your local grocery store!

New York Times Bestselling author David Joachim, shares fascinating stories behind the world's most loved dishes as well as tips and techniques from 15 notable chefs and experts such as Rick Bayless, Marc Vetri, Michael Solomonov, Lidia Bastianich, Marcus Samuelsson, Jose Garces, Mark Bittman, and many more.

We'll show you how to create Mexican chile rellenos, homemade
pasta in the Italian tradition, Thai sticky rice, Egyptian koshari, and
many other dishes without venturing further than the supermarket.
You'll get a taste of the world without ever leaving home.

  • More than 150 recipes from around the world provide adventurous eaters with plenty of options to keep their palates pleased
  • Features melting pot recipes blending the flavors of multiple cuisines, appealing to America's love of fusion dishes
  • All the recipes are prepared with easy-to-find ingredients, making each deliciously doable
  • Full-color images of each recipe brings each dish to life
  • A complete nutrition analysis shows readers they can makeonce-in-awhile favorites into everyday options
  • Ingredients: Detailed information about the easy-to-find ingredients that are the basis of many of these international favorites, where to find them (mostly at the regular grocery store these days), and how to know you're picking the best.

Details Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy

Title Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy
AuthorDavid Joachim
Release Date4th Mar 2014
PublisherOxmoor House
Pages320 pages

6 reviews on “Cooking Light Global Kitchen: The World’s Most Delicious Food Made Easy

  1. Carrie Havranek O'Keefe

    I was fortunate enough to receive an early copy of this book, so I’ve already cooked two things from it and have mentally dog-earred a whole bunch more. I started with the Beef and Guinness Stew because, well, St. Patty’s Day is coming and it was Sunday when I was cooking. While I was at it, I did the Brown Soda bread, which has a couple of nice nutritional twists to it and was hands down the best brown soda bread I’ve made, ever–and I’ve made easily a hundred of them. Unsurprisingly, as Joachim is a total pro, these recipes work; I actually halved the stew recipe with no problem and it was hearty and satisfying. The layout and design are fresh, inviting and colorful, and the tone is laid-back, friendly, and generous. It’s a compendium of the world’s best, signature dishes, rendered in a creative way with some twists and turns, from the Cooking Light magazine archives, plus quite a few brand new recipes along with tips from the world’s top chefs, restaurateurs, and cookbook authors….

  2. Steve Proctor

    Just when I think that I can get all the recipes I need on Pinterest, a captivating recipe book like this one draws me back to print. I love exotic cuisine, but it can be overwhelming to make. Joachim does a great job at bringing these flavors to you with ease – no airplane or expensive restaurant required. I like the organization of the recipes, which is by region – with detailed photographs of key ingredients. Since only recently acquiring the books, I have a handful of Asian dishes to make, like pork buns and a super amazing chicken tikka marsala. I did find the Eastern European section to be a bit lacking, but I have the Treasured Polish Recipes for Americans to help there!…

  3. PAC

    This book is amazing – huge variety of recipes, including a nice percentage of vegetarian options, all incredibly flavorful and close to the traditional cooking of each region. So far I have made the steamed pork buns (with portobello and water chestnuts instead of pork), steamed gyoza, shrimp stir fry, and the Ethiopian recipe for pasta with potatoes and arugula (can’t remember the name). There are a lot of spices involved, so be prepared to stock up the pantry, but the result is incredible food (and leftovers). The book itself is really well-made: full-color detailed photographs of very dish, solid binding, and thick glossy pages. One of the rare cooking books where I just might make every recipe….

  4. Anjali

    So far I have only made one recipe from this book, Dak Bokkeum. It was delicious. I used a little less sesame oil, since it has such a distinctive flavor, and the meal came out just right. I have a couple of Korean friends and they say that the recipe sounds legit. I will definitely be trying more recipes as I find time….

  5. Assegai

    This book arrived a few days ago and I have cooked two recipes already and carefully reviewed many others. This book will get a lot of use here. The design and pictures are stunning and the meals look wonderful. The recipes are clear and concise. Many “ethnic” meals are included yet the ingredients are fairly common if not in your pantry already. This is great way to get “off the beaten track” of day-to-day meals without all the pomp and ceremony! I am increasingly impressed with Cooking Light. Being more of a traditional cook I was concerned that I would be disappointed with low calorie meals. The recipes in Global Kitchen are full flavored without being high calorie. Of the dozens of good cook books I own this one can only be described as “Outstanding!”…

  6. Rala

    The organization is all over the place. The recipes are very long and require a LOT of ingredients. I get that in a book focused on one cuisine, but this isn’t really the place for that. And the difference between what the food looks like in the book vs. what you get by following the recipe is pretty significant. (See my attempt at Korean stewed chicken in the photo–I usually can pull off a very pretty dish with a good recipe, but this was watery porridge compared to the dish portrayed in the photo, and the only difference is that I threw in regular spinach at the end instead of baby spinach)….

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