The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them PDF
Preview The World on a Plate: 40 Cuisines, 100 Recipes, and the Stories Behind Them
PENGUIN BOOKS An imprint of Penguin Random House LLC Penguin Group (USA) LLC 375 Hudson Street New York, New York 10014 First published in Great Britain under the title The Edible Atlas by Canongate Books Ltd 2014 This edition with an additional chapter published in Penguin Books 2015 Copyright © 2014, 2015 by Mina Holland Penguin supports copyright. Copyright fuels creativity, encourages diverse voices, promotes free speech, and creates a vibrant culture. Thank you for buying an authorized edition of this book and for complying with copyright laws by not reproducing, scanning, or distributing any part of it in any form without permission. You are supporting writers and allowing Penguin to continue to publish books for every reader. Map illustrations by Liane Payne Credits constitute an extension of this copyright page. LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Holland, Mina. The world on a plate : 40 cuisines, 100 recipes, and the stories behind them / Mina Holland. pages cm ISBN 978-0-69819406-9 1. International cooking. 2. Food—History. 3. Food habits. I. Title. TX725.A1H5674 2015 641.59—dc23 2014042524 Symbols by Peter Adlington The recipes contained in this book are to be followed exactly as written. The publisher is not responsible for your specific health or allergy needs that may require medical supervision. The publisher is not responsible for any adverse reactions to the recipes contained in this book. Cover design: Nick Misani Cover image: (Map) Library of Congress, Geography and Map Division Version_1 CONTENTS Title Page Copyright Dedication Introduction WHAT IS A CUISINE? HOW THIS BOOK WORKS Kitchen Essentials PART 1: EUROPE • The Grape Vine FRANCE NORMANDY BAKED CAMEMBERT APPLE TART NORMANDE LOIRE VALLEY SALMON AND BEURRE BLANC UPSIDE-DOWN PLUM CAKE RHÔNE-ALPES GREEN SALAD WITH VINAIGRETTE A NOT-QUITE-CASSOULET GRATIN SAVOYARD PROVENCE TAPENADE ANCHOÏADE BOEUF EN DAUBE SPAIN CATALONIA CATALAN FISH STEW HAZELNUT SOUP WITH HAZELNUT CROCANTI AND ICE CREAM NORTHERN SPAIN PADRÓN PEPPERS GARLIC PRAWNS AND ASPARAGUS CENTRAL SPAIN ZUCCHINI CREAM TORTILLA ANDALUCÍA GAZPACHO SALT COD FRITTERS WITH TARTARE SAUCE Fried Foundations PORTUGAL SALT COD BROTH ALMOND CAKE ITALY LAZIO PASTA AND CHICKPEA SOUP FRIED WHOLE ARTICHOKES THE ULTIMATE TOMATO SAUCE EMILIA-ROMAGNA EMILIA-ROMAGNA INSPIRED SALAD TAGLIATELLE BOLOGNESE CALABRIA SCALLOPS WITH N’DUJA SPICY CHICKEN CALABRESE SICILY GEMELLI WITH SARDINES, RAISINS AND PINE NUTS SWORDFISH MESSINA-STYLE PEACHES IN WHITE WINE VENETO RADICCHIO WITH BAGNA CAUDA PEA RISOTTO EASTERN EUROPE BORSCHT CHICKEN SOUP BÀBOVKA GERMANY SAVOY CABBAGE AND CARAWAY SEED BRAISED RED CABBAGE SAUERKRAUT BEERY BRATWURST WITH SAUERKRAUT SCANDINAVIA GRAVLAX PICKLED CUCUMBER SALAD DANISH DREAM CAKE UNITED KINGDOM COTTAGE PIE BUBBLE AND SQUEAK BREAD AND BUTTER PUDDING PART 2: MIDDLE EAST • Sugar and Spice and All Things Nice TURKEY DEEP-FRIED ANCHOVIES BEEF KOFTE THE LEVANT FATTOUSH TABBOULEH BABA GHANOUSH MUHAMMARA MANSAF ISRAEL HUMMUS SHAKSHUKA IRAN CHELOW RICE PART 3: ASIA • Shaking Up the Spice Route INDIA NORTH INDIA CUCUMBER AND MINT RAITA ROGAN JOSH SOUTH INDIA COCONUT FISH CURRY OVEN ROASTED CHICKEN TIKKA WITH MINT CHUTNEY BANANA PANCAKES WITH COCONUT AND JAGGERY THAILAND THAI VEGETABLE CURRY MUM’S THAI PORK MINCE VIETNAM GREEN PAPAYA SALAD BEEF PHO CHINA GUANGDONG (CANTON) CANTONESE STEAMED FISH STIR-FRIED BOK CHOY SICHUAN TWICE-COOKED PORK STIR-FRIED GREEN BEANS KOREA KIMCHI BEEF BULGOGI JAPAN BEGINNER’S UDON PAN-FRIED SALMON WITH MISO-MAYONNAISE DIPPING SAUCE SOUSED SPINACH SALAD PART 4: AFRICA • Hot Stuff ETHIOPIA CHICKPEA STEW GOMEN STEW WEST AFRICA IJE’S HOTPOT FUFU MOROCCO CHICKEN COUSCOUS PUMPKIN “TAGINE” PRESERVED LEMONS PART 5: THE AMERICAS • Melting Pots CALIFORNIA CALIFORNIA SALAD BBQ CORN ON THE COB WITH JALAPEÑO BUTTER LOUISIANA CHICKEN GUMBO BUTTERMILK CORN BREAD MEXICO GUACAMOLE TOMATO SALSA FRUITY ONE-CHILI MOLE CARIBBEAN (JAMAICA) JERK CHICKEN RICE AND PEAS PERU CEVICHE RICE PERUVIAN-STYLE SALSA CRIOLLA BRAZIL BLACK BEAN STEW SHRIMP STEW INTENSE CHOCOLATE MOUSSE WITH CACAO NIBS ARGENTINA GRILLED SKIRT STEAK WITH CHIMICHURRI, GARLIC AND TOMATOES DULCE DE LECHE Further Reading Credits Acknowledgments Index
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