Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines

I used this book to supplement my textbook. It gave me more information and some recipes from different countries.

no pictures and that doesn't bother me this book reminds me of Lorna Sasser's vegetarian cookbook the recipes are the author's interpretations and are collected according to region and then by ingredient

This is the best cookbook I own. I've had it for over 11 years, and still use it regularly.An unusual feature of this cookbook is that it explains the principles that give cuisines of different areas their distinctive flavors. The idea is that you can categorize cuisines in terms of (1) their primary ingredients, (2) the cooking techniques that are used, and (3) the types and combinations of flavorings that are added. (Somewhere along the line the author must have studied structural anthropology.) A later section of the book talks about how to combine these elements creatively.One thing about this cookbook that must be mentioned is that the recipes work. I can't recall ever making something from this book that didn't turn out. The directions are very clear.There's a lot of great stuff in here; I'll mention just a few stand-outs:- mu shu whatever- ful gobi (cauliflower curry)- Provencal bean and sausage soup- vegetables Provencal au gratin- Spanish codfish soup- Italian meatballs

I love Elizabeth Rozin's cookbooks -- her recipes are as close to foolproof as one can get in an uncertain world. But this book is much more than the sum of its recipes. Rozin breaks out the "flavor principals" that make French cooking taste French and Vietnamese cooking taste Vietnamese. Her insights have helped me both as a cook and as a diner to cook better, to plan menus so that the dishes complement each other, and to enjoy restaurants more, too.

For years I had a tattered copy of a page out of this book, and finally found the book and bought it. It provides a nice discipline for making good food. I often experiment in the kitchen with what I have around, and used to end up with ginger-peanut-garlic-pepper-soysauce asianish food. This book showed me how to make things simpler and better. With the flavor principles, I can look at what I have in the fridge, decide on a cuisine and make something good. Cole slaw in a greek style, morrocan hash. It's a good cookbook.It is a nice basic international cookbook.