The Ethnic Paris Cookbook or Month of Meals

The Ethnic Paris Cookbook

Author: Charlotte Puckett

Paris is a great food city. Its unrivalled reputation spans the globe. The city's exceptional and delicious culinary scene has been slowly evolving so that today, eating in Paris is no longer limited to traditional French cuisine. Mouth-watering ethnic cuisine cooked, more often than not, by immigrants from former French colonies, has turned Paris into a delight for Epicureans who not only relish a traditional French confit de canard, but who also savor the flavors of a Moroccan prune tagine or a delicate Vietnamese Phô. The first book on the market to focus on the ethnic influences on Paris's haute cuisine, the more than 100 recipes-including starters, main courses, and desserts-are selected and adapted from internationally renowned chefs such as Fatema Hal of the Mansouria restaurant and Hisayuki Takeuchi of Kaiseki-Sushi, as well as from food lovers transplanted from places as varied as Vietnam, Morocco or Cameroon who are now established Parisians but retain their culture through their cuisine. But complex flavors don't necessarily mean complicated recipes. These are easy-to-follow recipes with step-by-step instructions. The regions included in this book are the Maghreb: Morocco, Tunisia and Algeria; Southeast Asia and China: Vietnam, Cambodia, Laos and China; Japan; Lebanon and Syria, and a selection of countries from former French West Africa and islands in the Caribbean and the Indian Ocean: Cameroon, Senegal, Reunion, Mauritius and Guadeloupe. With the added bonus of addresses of top ethnic restaurants in Paris as well as corner shops and ethnic markets, and beautiful, original four-color drawings by Paris-based Lebanese illustrator, Dinah Diwan, TheEthnic Paris Cookbook enables cooks to travel via their palate-ethnic Parisian cuisine will come to your kitchen.

Publishers Weekly

Taking a detour from the bistros and brasseries of Paris, this cookbook explores another side of the city's cuisine: its Moroccan cafes, phô kitchens and sushi bars. Exploring the culinary heritage of decades of immigrants, London-based journalist Kiang-Snaije and Cordon Bleu chef Puckette have solicited recipes from their favorite restaurants, along with the family favorites of Parisians from North Africa, Asia and the Middle East. Each chapter focuses on a particular country, beginning with a history of the region as well as an overview of its cuisine. The dishes here are earthy, simple and relatively inexpensive to make, like a Moroccan lamb tagine with canned artichokes and frozen peas, and a Warm Laotian Beef Salad with crisp vegetable garnishes. For the most part these are authentic recipes, and the authors assist in locating obscure ingredients—Argan oil, for example, can be obtained from a company in Michigan. The layout can be confusing, as recipe directions sometimes precede the ingredients list, but the book charms with quirky illustrations, literary quotes and personal vignettes. With listings for restaurants (including the best place to get couscous) and sidebars describing Tunisian greengrocers, Puckette and Kiang-Snaije have assembled an informative book that broadens the discussion of Parisian food while offering the Francophile home chef some alternatives to the standard croques monsieur. (Apr.)

Copyright 2007 Reed Business Information

Pauline Baughman - Library Journal

Parisian food isn't all French. Over the last 60 years, immigrants from French ex-colonies and protectorates have moved to France, bringing their cuisine and culture with them. Chef Puckette and journalist Kiang-Snaije have teamed up to create an ethnic culinary tour through the City of Light. Each chapter focuses on a region or country, including the North African countries of Morocco, Algeria, and Tunisia; the Southeast Asian countries of Vietnam, Cambodia, and Laos; and China, Japan, Africa, and Lebanon. In addition to over 100 recipes, the authors include overviews of their favorite ethnic restaurants, grocers, and chefs. Recipes are authentic, and the complexity of the dishes ranges from the extensive, such as Hanoi Beef Soup with homemade broth, to the easy, as evidenced in the recipe for Cold Summer Tofu. While most dishes can be made with common ingredients, a glossary of obscure ingredients with tips for how to purchase them and possible substitutions is included. Original hand-drawn color illustrations dot nearly every page and add to the charm of this unique title. For larger collections.

Book review: The Ultimate Calorie Counter or Dangerous Doses

Month of Meals: Old-Time Favorites

Author: American Diabetes Association

Millions of ways to mix and match! Here's how it works:

Each menu planner has 28 days worth of new menu choices; pages are split into thirds and are interchangeable. There are 20,000 menu combinations in each book. No matter which combination the reader chooses, carb counts and nutrients are correct for the entire day­­automatically. Readers can mix and match among all of the menu planners if they want; millions of combinations are possible!

Updated third editions of the Month of Meals series feature:

• Complete nutrient analysis and carbohydrate count for every meal
• Every meal includes the same number of carbs, no matter which choice is picked­­45­60 grams for every breakfast, 60­75 grams for every lunch, and 70­85 grams for every dinner­­this helps keep blood sugar levels stable
• Covered spiral binding increases bookshelf visibility