Global meatballs

Name: Global meatballs
Author: Adeline Myers
ISBN: 9781592539543

by Adeline Myers (2015)

Read Free Sample Buy on Amazon Audible Free Trial

About this book

"It's easy to think of the meatball as three things: Italian, covered with red sauce and served with spaghetti. It's iconic. The reality, though, is that meatballs could be considered an international phenomenon, inspiring creative dishes around the globe! Swedes love their sweet and sour meatballs. French North Africans enjoy fragrant boulettes in their tagine. Chinese hot pots often feature fish balls. Vegans even have meat-less meatballs! The possibilities are endless. Global Meatballs highlights these possibilities by introducing traditional recipes and pairing them with lots of creative variants. You will be encouraged to experiment and learn the techniques you need to perfect your own meatball recipe! Whether interested in comfort cooking, ethnic cuisine, or simply meatballs, this book is sure to make you into a meatball expert!"--

Setting / LocationGlobal

Story EraModern Era

Protagonist / CoreGlobal meatballs Lead Character

Themes & Moods

Cookbooks & Food Cooking (Meat)Meatballs COOKING / Specific Ingredients / Meat Cooking (meat)Modern Era

Readers who enjoyed this also loved

Food processor greats

Jo Franks

Foodlovers turn to Food Processor Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Chili Shrimp with Basil, Chilied Mushroom And Cashew Pate, Chilies Rellenos Puffs, Chilled Chicken And Avocado Bisque, Chilled Grouper Salad, Chilled Tomato Soup with Basil Cream, Chinese Black Bean Vinaigrette, Chinese Egg Noodle Dough, The Ultimate Salad Dressing, Three Cheese Macaroni And Cheese, Toasted Shrimp Appetizers, Tropical Banana Freeze, Tuna Burgers With Ginger And Soy, Tunisian Spicy Chile Paste - {Harisa} ... and much much more! Food Processor Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Food Processor.

Home book of smoke-cooking meat, fish & game

[by] Jack Sleight & Raymond Hull

For enhancing flavor or preserving food, the old-new arts of smoke curing and smoke cookery--how to make or select, use, get the most from a smoke over, a-b-c's of brines and seasonings.and the step-by-step ways and recipes for plain and cured store-bought or caught meats, poultry, fish, wild game, sausages, delicacies.

Carne y aves

[traducción, Lorena Hidalgo Zebadúa

"No importa si eres novato o un experto cocinero, descubrirás que estas recetas son la combinación perfecta entre facilidad de preparación y sofisticación de sabores, disfrutarás el comerlas tanto como prepararlas."--Page 4 of cover.

More than moonshine

Sidney Saylor Farr

Sydney Saylor Farr is a woman who knows Appalachia well. Born on Stoney Fork in southeastern Kentucky, she has lived much of her life close to the mountains, among people whose roots are deep in the soil and who pass on to their children a love for the land, a strong sense of belonging and of place. Mountain food and how it is cooked is very much a part of this sense of place. Ask any displaced Appalachians what they miss most and they will probably talk about soup beans, country ham, and homemade buscuits. They may also remember the kitchens at home, the warmth from the wood-burning stove.