School project: international cook book?!
do you think this is a good idea?
if yes, what are some recipies i should include in each theme?
if no, do you have any other cool ideas i could use?
thanks!
Answers: i am making a cook book for foods class. we get to choose a theme and i was thinking about doing an "international" cookbook. we have to have atleast four chapters with five recipies each (or five chapters with four recipes). i would do italian, french, mexican and chineese.
do you think this is a good idea?
if yes, what are some recipies i should include in each theme?
if no, do you have any other cool ideas i could use?
thanks!
ok. i would like to you to narrow down your choices. for example, dessert, dish, meals, celebrations, etc. if not you will end up with not one cook book but 2 or 3 books and you will get mess up. trust me. coz last time for my degree project, i was asked to create my own title name. i ended up a mess and no path at all. then my supervisor asked to narrow down and i am happy with it. you too.
i'm not sure which type of recipes you want but here i'm giving you the list of sites. hope can ease you.
fast, easy and delicious = homecook chef nigella lawson
pastry and dessert = chef anna olson
italian = giada de laurentiis
cooking, baking, dessert = chef donna dooher
:) i saw them on tv that why i know
others
http://www.foodnetwork.com
} professional chefs
http://www.foodtv.ca
http://www.rachelraymag.com/recipes
http://www.taste.com.au - autralia magazines
http://www.myrecipes.com
http://www.bettycrocker.com
http://www.recipezaar.com
http://www.joyofbaking.com
I had to do a project similar to this one in fifth grade (I am in eigth now). For italy, make wedding cookies. I personally did korea, and my mom's korean friend made us stir-fry dumplings. Just do something tasty that you don't need to heat up, and that is easy to make. You can find most of the recipes on the internet.
I would stick with one region or culture if I were you. For example if you are going to do French and Italian, why not add Spanish and Polish (keep it European). If you are going to do Chinese keep it Asian with Korean, Thai, and Vietnamese. I would skip Mexican all together and do South American or Carribean (the flavors are similar). As a teacher I can say a more cohesive cookbook will make it easier for you to write your forward.
If you decide to do mexican then check out the discovery food website...they have a gazillion tasty mexican recipes starters, mains, desserts and snacks!
French i think is done to death but the rest sound good, maybe try Spanish instead of French or Thai....you could maybe swap your Chinese for Oriental and that would give you a bigger range of receipes instead of just chinese takeway style dishes.
If you go the the bbc food website then you can look at a whole host of different "international" receipes.
Good Luck!
I like the idea, but it's really broad. You could narrow it by making it international *something*, but for a certain type of dish. Like international soups, international breakfast, desserts, vegetables, appetizers, holiday celebration traditions, etc (choose only one topic, then have 4 recipes from each culture) That way the recipes all share some common thread.
I agree with Tata C. I, too, would stick with one region or culture.
Good luck!
Japanese would be a cool idea especially given the "trendy" nature of their food.
Here are a few ideas:
Sunomono (Cucumber salad) - Nice & light I make it all the time & its one of my own
1 English cucumber peeled and sliced thin
1 tsp salt
2 tbl rice wine vinegar
1 tbl sugar
1 drop soy
8 very, very thin lemon slices (optional)
Use a paper towel to squeeze out the extra moisture from the cucumber. Sprinkle the salt on top and let them sit a few mins. Mix the other ingrediants well. Put the cucumber slices into 4 bowls and pour over the vinegar mixture. Put 2 lemon slices on top of each bowl.
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Sushi Rice Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Wake Up Little Sushi
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
My tip: you fold the mixture into the rice so that you avoid releasing too many starches from the rice.
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California Roll Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Wake Up Little Sushi
Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice, recipe follows
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving
Squeeze the lemon juice over the avocado to prevent browning.
Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.
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Chimney Tuna Loin, Recipe courtesy Alton Brown
Show: Good Eats
Episode: Tuna: The Other Red Meat
1/2 cup dark soy sauce
1/2 cup honey
1/4 cup dry wasabi powder
2 pounds tuna loin, cut into 2 pieces
1/2 cup sesame seeds
2 tablespoons peanut oil
In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.
On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.