Extreme Cuisine

Extreme Cuisine

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qI could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy [a€b] Eat. Eat adventurously. Miss nothing. It's all here in these pages.qa€”From the Introduction by Anthony Bourdain Sit down for a meal with the locals on six continents and what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill for one culture is restaurant fare for another! qI've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodilea€b This list goes on, and I share some of these experiences in the chapters following, along with many recipes. After all, no matter what humans eat, by choice or circumstance, the one thing all the dishes have in common is that they must be prepared properly.qa€”From the introduction by Jerry Hopkins Chapters include: Mammals Reptiles a Water Creatures Birds Insects, Spiders a Scorpions Plants Leftoverssize and shape, but generally it is as big as an American football a€” making it one of the largest fruits in the world a€” and its hard ... Cathay Pacific flies at least a hundred tons of durian from Bangkok to Hong Kong during the high season, daily ! ... on the streets in many Asian cities and villages, after it has been whacked open with a cleaver a€” or consumed with rice and sweetened with sugar and cream.

Title:Extreme Cuisine
Author:Jerry Hopkins
Publisher:Tuttle Publishing - 2004-05-15


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