Barbecues: and Other Outdoor Feasts
Author: Hugo Arnold
Cold duck salad with coriander and mango salsa; grilled squid with chili oil, hummus, and arugula salad; marinated leg of lamb with grilled fennel; peaches with lime and ginger cream: award-winning author Hugo Arnold has gathered scores of marvelous recipes for Barbecues and Other Outdoor Feasts. Inspired by food from around the world—from the teriyaki of Japan and the street food of India to the lavish char-grilled spreads of America—Arnold presents a wealth of ideas for grilling vegetables, fish, and meat; an array of recipes for tasty soups, salads, and sandwiches; and a lucious selection of desserts. Brimming with color photos and helpful hints on planning and cooking, Barbecues and Other Outdoor Feasts will entice you to explore the delights—whatever the weather—of al fresco dining.
Book review: Führung "aus dem Kasten"
Food Culture in Japan
Author: Greenwood Press
Americans are familiarizing themselves with Japanese food, thanks especially sushi's wild popularity and ready availability. This timely book satisfies the new interest and taste for Japanese food, providing a host of knowledge on the foodstuffs, cooking styles, utensils, aesthetics, meals, etiquette, nutrition, and much more. Students and general readers are offered a holistic framing of the food in historical and cultural contexts. Recipes for both the novice and sophisticated cook complement the narrative.
Table of Contents:
| Preface | ||
| Acknowledgments | ||
| Timeline | ||
| 1 | Historical Overview | 1 |
| 2 | Major Foods and Ingredients | 29 |
| 3 | Cooking | 91 |
| 4 | Typical Meals | 117 |
| 5 | Eating Out | 127 |
| 6 | Special Occasions: Holiday, Celebrations, and Religious Rituals | 145 |
| 7 | Diet and Health | 169 |
| Glossary | 177 | |
| Resource Guide | 187 | |
| Bibliography | 193 | |
| Index | 197 |
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