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1 Local Warehouse Cooking and Food- International General

Jeffrey Saad's Global Kitchen: Recipes Without Borders

by

Jeffrey Saad's Global Kitchen: Recipes Without Borders Cover

 

Synopses & Reviews

Publisher Comments:

FLAVORS FROM AROUND THE WORLD. NO PASSPORT REQUIRED.

 

Cilantro and chili peppers are Mexican royalty. Oregano and basil have defined Italian foods for centuries. And nothing recalls the tastes of India more than cumin and coriander. Anything from a plain chicken breast to a fresh-from-the-ocean fillet can be transformed into dozens of different ethnic dishes, and chef Jeffrey Saad is just the person to show you how. 

In his cookbook debut, Saad—restaurateur and star of the Cooking Channel’s United Tastes of America—takes you on an international tour to celebrate and savor the flavors of the globe without ever leaving your kitchen.

Journeying through popular culinary hotspots from France, Italy, and Spain to India, Southeast Asia, and the Middle East, Saad breaks down the core spices that define each region’s cuisine and showcases scrumptious recipes inspired by these global palates. In addition to salads, soups, and sandwiches, Jeffrey Saad’s Global Kitchen includes

 

• tantalizing tapas, from Crustless Sweet Onion and Potato Spanish Tart to Crab Tostadas with Fire-Roasted Chiles and Wild Mushroom Bruschetta with Shaved Parmesan

• healthful—and delicious—vegetarian dishes, including Butternut Squash and Allspice Risotto, White Bean Soup with Rosemary Pesto, and Sweet and Spicy Chinese Long Beans

• a carnivore’s delight, including Smoked Paprika Buttermilk Fried Chicken, Beef Bourguignonne, Pork Chops with Carmelized Apples and Arugula, and Jeffrey’s signature Harissa Steak Sandwich (featured on The Next Food Network Star)

• fish lovers’ fare, from Lobster Pot Pie and Grilled Tilapia in Spicy Asian Broth to Five-Spice Shrimp Sliders and Turmeric-Grilled Scallop Pitas

• sinful desserts, including Almond-Orange-Chocolate Biscotti and Nutella Crepes

• Plus—sections on extremely delicious tacos and burritos, the bodacious beauty (and versatility) of the egg, and a multitude of pasta pleasures—with mouthwatering color photos throughout

 

Written with Saad’s showstopping passion for food and seasoned with helpful sidebars and cooking essentials, this easy-to-use recipe guide is a melting pot of culinary wisdom. Whether you like savory or sweet, keeping it mild or kicking up the heat, Jeffrey Saad’s Global Kitchen shows you how to eat globally and cook locally with gourmet-quality results.

Review:

"Saad, star of United Tastes of America and Spice Smuggler, draws on his travels and the influence of his Lebanese grandmother in compiling this collection of recipes a bit more daring than typical American fare. He delivers on his promise of easy recipes that evoke a global range of flavors using mostly familiar ingredients. Recipes range from pad thai and cassoulet (calling for duck breast instead of the traditional duck confit) to more unusual creations, such as Turmeric Grilled Scallop Pitas and Garam Masala Chicken Pot Pie. The spicing is disappointingly mild at times for experienced palates, but may feel appropriate to more cautious palates — Black Pepper Duck with Crispy Shreds and Spicy Cherry Chutney includes no hot pepper, and Red Chile and Coconut Milk Seafood Rice was quite delicious — so long as twice the hot pepper paste called for is added in. Saad can come across as a bit glib, covering a wide range of cuisines under the umbrella of 'Sweet and Sour Asia' and devoting an entire chapter to eggs (he's spokesperson for the National Egg Board). In the end, this is solid introduction to the world of flavor possibilities. Agent, Ellen Levine." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

Chef Jeffrey Saad is the star of Cooking Channel’s United Tastes of America, executive chef and partner of San Francisco’s Grove Restaurants, national spokesperson for the American Egg Board and Bush’s Best Beans, a recipe consultant, and a motivational speaker. Formally trained at the Culinary Institute of America and the California Culinary Academy, Saad opened the Sweet Heat Mexican restaurant chain in San Francisco and became a partner in California’s Pasta Pomodoro Italian Restaurants. In 2009, he was the runner-up on season five of The Next Food Network Star. A passionate family man, second-degree black belt in tae kwon do, surfer, and endless student, he lives in Los Angeles with his wife and two children.

Product Details

ISBN:
9780345528360
Author:
Saad, Jeffrey
Publisher:
Ballantine Books
Subject:
General Cooking
Subject:
International
Subject:
Cooking and Food-Sauces Salsa and Condiments
Subject:
Cooking and Food-International General
Edition Description:
Trade paper
Publication Date:
20120331
Binding:
TRADE PAPER
Language:
English
Illustrations:
58 4-COLOR PHOTOS THROUGHOUT
Pages:
256
Dimensions:
9.11 x 8.03 x 0.66 in 1.76 lb

Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Regional and Ethnic » International General
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine

Jeffrey Saad's Global Kitchen: Recipes Without Borders Used Trade Paper
0 stars - 0 reviews
$10.95 In Stock
Product details 256 pages Ballantine Books - English 9780345528360 Reviews:
"Publishers Weekly Review" by , "Saad, star of United Tastes of America and Spice Smuggler, draws on his travels and the influence of his Lebanese grandmother in compiling this collection of recipes a bit more daring than typical American fare. He delivers on his promise of easy recipes that evoke a global range of flavors using mostly familiar ingredients. Recipes range from pad thai and cassoulet (calling for duck breast instead of the traditional duck confit) to more unusual creations, such as Turmeric Grilled Scallop Pitas and Garam Masala Chicken Pot Pie. The spicing is disappointingly mild at times for experienced palates, but may feel appropriate to more cautious palates — Black Pepper Duck with Crispy Shreds and Spicy Cherry Chutney includes no hot pepper, and Red Chile and Coconut Milk Seafood Rice was quite delicious — so long as twice the hot pepper paste called for is added in. Saad can come across as a bit glib, covering a wide range of cuisines under the umbrella of 'Sweet and Sour Asia' and devoting an entire chapter to eggs (he's spokesperson for the National Egg Board). In the end, this is solid introduction to the world of flavor possibilities. Agent, Ellen Levine." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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