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the art of food 1


Table of Contents

Italy 4 Middle East


Spain 12 Italy 16 Thailand 20 France 24 USA 28 Japan 32 Mexico 36 Peru 40 China 44 India 48 Great Britain


Caribbean 56 Turkey 60


Bucatini all' This dish is named for the town of Amatrice, about an hour east of Rome, considered by many Italians to be birthplace of the best cooks on the peninsula. Many dishes at the heart of Roman cooking may indeed have actually started in the region to the east of Lazio, Abruzzo.

total time 30 min servings 4


1/2 pound thinly sliced pancetta, coarsely chopped 1 red onion, thinly sliced 3 garlic cloves, thinly sliced 1 1/2 teaspoons crushed red pepper 12 ounces prepared tomato sauce Kosher salt 1 pound bucatini 1/2 cup flat-leaf parsley leaves Grated Pecorino Romano cheese, for serving

In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 6 minutes. Return the pancetta to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes.

Amatrice, Italy


' Amatriciana Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes. Serve the pasta in bowls, passing the cheese at the table.


Amatrice, Italy


Amatrice is especially famous for a pasta sauce, sugo all’amatriciana, usually served with a long pasta such as bucatini, spaghetti, or vermicelli. According to popular tradition, numerous cooks of the Popes down the centuries came from Amatrice.



Overview Amatrice is a town and comune in the province of Rieti, in northern Lazio (central Italy), and the center of the food agricultural area of Gran Sasso e Monti della Laga National Park.

1,046 people


Lamb These spicy Middle Eastern meatballs make a great midweek supper either with a crisp green salad, or stuffed inside a warmed pitta bread with salad.

total time 30 min servings 4


Olive oil 1 onion, peeled and finely diced 2 garlic cloves, peeled and crushed 2 tsp cumin seeds, toasted and ground Chilli flakes, to taste

Place a small frying pan over a medium heat and add a dash of oil. When hot, sauté the onion and garlic until tender. Add the cumin seeds and chilli flakes and cook, stirring, for about 2 minutes. Set aside to cool slightly.

Middle East


Koftas Put the lamb into a mixing bowl, add the onion mixture and chopped herbs along with a drizzle of olive oil and a pinch of salt and pepper. Mix well with your hands.

500g minced lamb 2 tbsp chopped parsley leaves 2 tbsp chopped mint leaves Sea salt and freshly ground black pepper Small bunch of mint, leaves only ½ tsp toasted cumin seeds 2–3 tbsp natural yoghurt

Roll the lamb mixture into pieces the size of golf balls and flatten them into patties about 1 cm thick. Place on a plate drizzled with a little oil, and drizzle the tops of the patties with more oil, ready for cooking. Cover and chill for about 10 minutes to firm up. Meanwhile, make the dressing. Put the mint into a mortar and bash it with the pestle to bruise it. Add the remaining ingredients and mix well. Taste and adjust the seasoning as necessary, then transfer to a serving bowl.

Freshly ground black pepper

Place a griddle pan over a medium high heat. When hot, griddle the koftas for 5–6 minutes, turning halfway through so that both sides are well browned.

1 tbsp lemon juice

Serve the koftas warm with the dressing on the side.



Middle East

Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. It includes Arab cuisine, Iranian cuisine, Israeli cuisine, Kurdish cuisine and Turkish cuisine. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley. Some popular dishes include Kebabs, Dolma, and Doner Kebab.



Overview The Middle East is a region centered on Western Asia and Egypt. Arabs, Azeris, Kurds, Persians, Egyptians and Turks constitute the largest ethnic groups in the region by population, while Armenians, Assyrians, Circassians, Coptic Christians, Druze, Greeks, Jews, Maronites, Somalis, and other ethnic and ethno-religious groups form significant minorities. The Middle East generally has a hot, arid climate, with several major rivers providing irrigation to support agriculture in limited areas such as the Nile Delta in Egypt, the Tigris and Euphrates watersheds of Mesopotamia, and most of what is known as the Fertile Crescent. Countries include Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Palestine, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, Yemen



Smoky total time 30 min servings 4


Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-19th century near Albufera lagoon on the east coast of Spain adjacent to the city of Valencia

1/4 cup extra-virgin olive oil 1 pound large shrimp, shelled and deveined Salt and freshly ground pepper 1 cup arborio or Valencia rice 1 tablespoon tomato paste 1 teaspoon hot smoked paprika 1 large garlic clove, minced 1 small pinch of saffron, crumbled 2 cups clam broth

In a large, deep skillet, heat the oil until shimmering. Season the shrimp with salt and pepper and add to the skillet. Cook over high heat until lightly browned on one side, 2 minutes. Transfer the shrimp to a plate. Add the rice to the skillet and cook, stirring, until opaque, about 2 minutes. Stir in the tomato paste, paprika, garlic and saffron and cook, stirring, until the rice is toasted and sizzling, about 1 minute. Add the clam broth and water and bring to a boil over high heat. Boil until the rice is still a bit crunchy and about half of the broth is absorbed, 10 minutes. Lower the heat and simmer until the rice is nearly tender and the liquid is soupy but slightly reduced, about 8 minutes. Stir in the squid, then lay the shrimp on top, cooked side up. Cover and simmer until the squid and shrimp are cooked through and the rice is tender, about 2 minutes longer.

Valencia, Spain


Paella 2 cups water 1/2 pound baby squid, bodies cut into 1/4-inch rings



Valencia, Spain

Valencia is famous for its gastronomic culture. Typical dishes include paella, a simmered rice dish with seafood or meat, fartons, bunyols, the Spanish omelette, pinchos, rosquilletes and squid (calamars). Valencia is the birthplace of the cold xufa beverage known as orxata, popular in many parts of the world including the Americas.



Overview Valencia is the capital of the autonomous community of Valencia and the third largest city in Spain after Madrid and Barcelona. Valencia was founded as a Roman colony by the consul Decimus Junius Brutus Callaicus in 138 BC, and called Valentia Edetanoru.m.



total time 30 min servings 4


U'Ova All'

Heat olive oil in a large cast-iron skillet over medium heat. Add onion and chiles and cook, stirring, until just wilted, about 1 minute. Add tomato sauce and bring to a boil; reduce heat to a simmer.



2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 red onion, thinly sliced 2 serrano chiles, thinly sliced 3 cups Mario's Basic Tomato Sauce 6 large eggs Coarse sea salt and freshly ground black pepper

Carefully crack eggs into the pan, keeping them whole and separate. Cook until whites have set but yolks are still runny, 4 to 5 minutes. Season with salt and pepper. Serve eggs immediately and directly from skillet, garnished with olives, basil leaves, and cheese and drizzled with olive oil.

1/2 cup Gaeta olives, pitted but left whole 3 to 4 basil leaves 1/4 cup freshly grated Cacio di Roma cheese





Modern Italian cuisine has developed through centuries of social and political changes. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, and Jewish. Significant changes occurred with the discovery of the New World with the introduction of items such as potatoes, tomatoes, bell peppers and maize, now central to the cuisine. Italian cuisine is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, wielding strong influence abroad. A key factor in the success of Italian cuisine is its heavy reliance on traditional products; Italy has the most traditional specialities protected under EU law. Cheese, cold cuts and wine are a major part of Italian cuisine.



Overview Italy, officially the Italian Republic, is a unitary parliamentary republic in Europe. Located in the heart of the Mediterranean Sea, Italy shares open land borders with France, Switzerland, Austria, Slovenia, San Marino and Vatican City. Italy covers an area of 301,338 km2 (116,347 sq mi) and has a largely temperate seasonal climate or Mediterranean climate; due to its shape, it is often referred to in Italy as lo Stivale (the Boot). With 61 million inhabitants, it is the third most populous EU member state.



2 beef sirloin steaks, 200–250g each Olive oil, for frying 2 carrots, trimmed and peeled 6 radishes, trimmed and finely sliced 200g cherry tomatoes, sliced in half Bunch of mint, leaves only, shredded 1 small banana shallot, finely sliced 3 spring onions, trimmed and shredded ½ large cucumber, deseeded and sliced 2 baby gem lettuces, shredded Sea salt and freshly ground black pepper 4 tbsp skinned peanuts, to garnish 1 garlic clove, roughly chopped 1 red chilli, deseeded and chopped 2 tsp grated palm sugar 2–3 tbsp fish sauce, or to taste Juice of 1–2 lime


Season the steaks generously on both sides, pushing the seasoning into the meat. Add a dash of oil to a hot pan and fry the steaks over a high heat on either side for 2-3 minutes (medium rare). Hold the fat side of the steaks against the pan to render the fat. When cooked to your liking, remove the steaks from the heat and leave to rest, pouring any cooking juices on top. To make the dressing, put the garlic and chilli in a mortar with a pinch of salt and grind to a paste. Add the sugar, fish sauce and lime juice and stir with a spoon. Taste, add a little more lime juice if needed,and set aside. Meanwhile, using a vegetable peeler, cut the carrots into ribbons. Place in a bowl with the radishes, tomatoes, mint, shallot, spring onions, cucumber and lettuce. Add about 4-6 tablespoons of the dressing and mix well to combine. Thickly slice the steak at an angle. Toast the peanuts with a pinch of salt for a few minutes in a clean dry pan and roughly chop. Place the steak on top of the salad and scatter over the chopped peanuts. Drizzle over the remaining dressing and serve immediately.



Spicy Beef


These spicy Middle Eastern meatballs make a great midweek supper either with a crisp green salad, or stuffed inside a warmed pitta bread with salad.

total time 30 min servings 4



Thai cuisine blends five fundamental tastes: sweet, spicy, sour, bitter, and salty. Common ingredients used in Thai cuisine include garlic, chillies, lime juice, lemon grass, coriander, galangal, palm sugar, and fish sauce. The staple food in Thailand is rice, particularly jasmine variety rice which forms a part of almost every meal.



Overview Thailand is a country at the centre of the Indochinese peninsula in Southeast Asia. With a total area of approximately 513,000 km2 (198,000 sq mi), Thailand is the world’s 51st-largest country. It is the 20th-most-populous country in the world, with around 66 million people. The capital and largest city is Bangkok. The Thai economy is the world’s 20th largest by nominal GDP and the 27th largest by GDP at PPP. It became a newly industrialised country and a major exporter in the 1990s. Manufacturing, agriculture, and tourism are leading sectors of the economy.It is considered a middle power in the region and around the world.



Moules total time 30 min servings 4 to 6


4 pounds well cleaned mussels 4 shallots 4 garlic cloves 1 fennel 4 bay leaves 8 branches thyme 4 tablespoons butter 1/2 bunch flat parsley chopped

Peal the garlic and shallots slice them very thin (make sure you remove the green stem from the garlic cloves before slicing). Dice the fennel. In a large saucepan, bring the butter to sizzle but with no coloration. Add the shallots, fennel, bay leaves( make an incision) and thyme. Deglaze with the white wine and add the mussels. Make sure to cover all the mussels with the white wine. Add more wine if necessary. Cover the saucepan to strongly steam the mussels. Cook the mussels until they are all open.

Normandy, France


à la Crème Add the crème fraîche to make a “liaison” (sauce), then chili flakes, parsley, white pepper and salt if necessary.

4 cups dry white wine 2 cups crème fraîche 2 pinches chili flakes White pepper (to taste) Salt (to taste)



Normandy, France

With its extensive coastline, seafood is one of Normandy’s specialities, from shellfish, to lobster, clams, whelks, scallops, mussels and oysters from the



Overview Normandy is a region of northern France. Its varied coastline includes white-chalk cliffs and WWII beachheads, including Omaha Beach, site of the famous D-Day landing. Just off the coast, the rocky island of Mont-Saint-Michel is topped by a soaring Gothic abbey. The city of Rouen, dominated by CathĂŠdrale Notre-Dame de Rouen, is where military leader and Catholic saint Joan of Arc was executed in 1431.


Manche and Calvados.


Apple Pie An apple pie is a fruit pie, in which the principal filling ingredient is apple. It is, on occasion, served with whipped cream or ice cream on top, or alongside cheddar cheese. The pastry is generally used top-and-bottom, making it a double-crust pie; the upper crust may be a circular or a pastry lattice woven of crosswise strips. Exceptions are deep-dish apple pie, with a top crust only, and open-face Tarte Tatin.

total time 70 min servings 8


1/2 cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples 1 tablespoon lemon juice

In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.



1/2 cup sugar

Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Pastry for double-crust pie (9 inches) 1 tablespoon butter 1 large egg white Additional sugar





Overview The United States of America, commonly referred to as the United States or America, is a country composed of 50 states, a federal district, five major self-governing territories, and various possessions. It is one of the world’s most ethnically diverse and multicultural nations, the product of large-scale immigration from many other countries.The country’s capital is Washington, D.C. and its largest city is New York City; other major metropolitan areas include Los Angeles, Chicago, Dallas, San Francisco, Boston, Philadelphia, Houston, Atlanta, and Miami. The geography, climate and wildlife of the country are extremely diverse.

Mainstream American cuisine is 324,720,797 similar to that in other Western countries. Wheat is the primary grain with about three-quarters of grain products made of wheat flour. Many dishes use indigenous ingredients, such as turkey, potatoes, sweet potatoes, corn, and maple syrup which were consumed by Native Americans. Characteristic dishes such as apple pie, fried chicken, pizza, hamburgers, and hot dogs derive from the recipes of various immigrants.



Ramen Noodle Ramen is a Japanese soup dish. It consists of Chinese-style wheat noodles served in a meat- or (occasionally) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, menma, and green onions. Nearly every region in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso ramen of Hokkaido.

total time 30 min servings 4


3 cups of chicken stock 2 cups water 3 garlic cloves 4 tbsp soy sauce 1 tsp worsterchire sauce 1/2 tsp chinese five spice dash of chilli powder 1 tsp white sugar 2 slices of ginger 375g ramen noodles 400g sliced cooked pork or chicken breast (marinate in soy sauce and garlic) 100g baby english spinach leaves 4tbsp corn kernels

Slice and fry the pork or chicken in a frypan with 1 clove of chopped garlic, soy sauce and sesame oil. Put into a bowl and reserve. In the pot of boiling water, cook the ramen noodles for 5min then strain.

Tokyo, Japan


Soup In a stockpot or large saucepan, place the chicken stock, 4 pieces of halved garlic cloves, soy sauce, worsterchire, ginger, five spice and chilli powder together and bring to boil. Reduce to simmer for 5 min. Taste the stock and adjust to your liking. If it is too salty add some sugar, add more soy if you prefer it saltier. Divide the noodles into 4 soup bowls. Arrange the pork on top of the noodles, along with the spinach, half egg, and 1tbsp corn kernels each. Bring the stock to boil once again, then take it off and divide the stock in the soup bowls. Sprinkly the nori shavings (1/4 sheet each), spring onions and sesame on top of each soup bowl. Allow the spinach to slightly wilt before serving.

2 hard-boiled eggs, peeled and halved 1 sheet of sliced nori seaweed paper (5cm by 1/2cm each) sprinkle of sesame seeds sliced green spring onions (shallots)



Tokyo, Japan

As Japan’s political center for over four centuries, Tokyo has naturally exerted great influence on the Japanese cuisine. Consequently, some Tokyo specialties have become so popular that they are now known as the standard version of the dish rather than a local specialty. Local creations from Tokyo (formerly called Edo) are often referred to as “Edo-mae”, literally meaning “in front of Edo”, in reference to Edo Bay (now Tokyo Bay) which provided the city with its local seafood. The following are some popular Tokyo specialties: Nigiri-zushi, Tempura, Soba, Chankonabe, Monjayaki, Tsukudani, and Tokyo Sweets.



Overview Tokyo is one of the 47 prefectures of Japan and is both the capital and most populous city of Japan. The Greater Tokyo Area is the most populous metropolitan area in the world. It is the seat of the Emperor of Japan and the Japanese government. Tokyo is often referred to as a city, but is officially known and governed as a “metropolitan prefecture”, which differs from and combines elements of a city and a prefecture, a characteristic unique to Tokyo. The Tokyo metropolitan government administers the 23 Special Wards of Tokyo (each governed as an individual city), which cover the area that was the City of Tokyo before it merged and became the metropolitan prefecture in 1943. The metropolitan government also administers 39 municipalities in the western part of the prefecture and the two outlying island chains.



1 tablespoon smoked paprika 1 tablespoon vegetable oil 250 g mature cheddar cheese 4 large flour tortillas 400 g black beans 4 tablespoons pickled jalapeños , plus extra to serve 2 tablespoons coriander , plus extra to serve sour cream and salsa , to serve

In a small bowl, toss the prawns with the smoked paprika and some salt and pepper. Heat a small frying pan with 1 teaspoon of the oil. Sear the prawns for 1 minute each side. Remove, let cool and halve lengthways. Set aside. Spread half of the cheese over two tortillas. Drain the beans and roughly chop the jalapeños, then sprinkle over, along with the prawns. Finely chop the coriander, then divide between the tortillas, cover with the remaining cheese and top with the other tortillas. Divide the rest of the oil between two frying pans and place them over a low–medium heat. Brown the tortillas on one side for 3 to 4 minutes, until the cheese is melted and golden, taking care not to let them burn. Turn them over and cook for 3 minutes. If the pan is looking a little dry, add another tiny drizzle of vegetable oil. Once the cheese has melted, remove the quesadillas from the pan and cut each one into six triangles. Serve straight away, topped with a dollop of sour cream and salsa, the pickled jalapeños and coriander leaves




200 g large raw prawns






Mexican cuisine is known for its intense and varied flavors, colorful decoration, and variety of spices. Most of today’s Mexican food is based on pre-Columbian traditions, including Aztec and Maya, combined with culinary trends introduced by Spanish colonists.The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native pre-Columbian food, including maize, tomato, vanilla, avocado, guava, papaya, pineapple, chili pepper, beans, squash, sweet potato, peanut, and turkey. Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees.



Overview Mexico is a federal republic in the southern half of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatemala, Belize, and the Caribbean Sea; and to the east by the Gulf of Mexico. Covering almost two million square kilometers (over 760,000 sq mi), Mexico is the sixth largest country in the Americas by total area and the 13th largest independent nation in the world. With an estimated population of over 120 million, it is the eleventh most populous country and the most populous Spanish-speaking country in the world while being the second most populous country in Latin America.




total time 20 min servings 4


400 g sea bass, lemon sole or snapper , pinboned, skinned and filleted 1 red or yellow pepper , deseeded and finely chopped 2 spring onions , trimmed and finely sliced juice of 3 lemons 1 teaspoon sea salt 1-2 fresh red chillies , deseeded and finely chopped 8 sprigs of fresh mint 8 sprigs of fresh coriander 1 punnet of mustard cress a few fennel tops extra virgin olive oil freshly ground black pepper

Cut your fish fillets into 1cm cubes. Put these into a bowl with your chopped peppers and spring onions, then cover and place in the fridge until you need them. In a separate bowl or a jam jar, mix together the lemon juice, salt and chilli, then pop the lid on and place in the fridge to chill too. This may seem like a lot of salt but most of it gets drained off.



Ceviche Finally, wash and dry your herbs and cress and put them into the fridge as well. You can assemble the ceviche just before your guests are ready to eat. It’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates. Throw most of your herb mixture into the bowl with the fish and very quickly toss it together. Divide the ceviche between your 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the rest of the herbs. Drizzle over some good-quality extra virgin olive oil from a height, sprinkle with some freshly ground black pepper, and enjoy.



Peruvian cuisine reflects local practices and ingredients— including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes and legumes. Staples brought by the Spanish include rice, wheat and meats. Chef Gaston Acurio has become well known for raising awareness of local ingredients. The US food critic Eric Asimov has described it as one of the world’s most important cuisines and as an exemplar of fusion cuisine, due to its long multicultural history.



Overview Peru, officially the Republic of Peru, is a country in western South America. It is bordered in the north by Ecuador and Colombia, in the east by Brazil, in the southeast by Bolivia, in the south by Chile, and in the west by the Pacific Ocean. Peru is an extremely biodiverse country with habitats ranging from the arid plains of the Pacific coastal region in the west to the peaks of the Andes mountains vertically extending from the north to the southeast of the country to the tropical Amazon Basin rainforest in the east with the Amazon river.




450g boneless, skinless chicken breasts, cut into large chunks 1 egg white 1 tsp sesame oil 2 tsp cornflour 300ml groundnut oil or water, plus 2 tsp groundnut oil 100g cashew nuts 1 tbsp Shaoxing rice wine or dry Sherry 1 tbsp light soy sauce 1 shredded spring onion, to garnish


Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins. If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water. If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately.





Cashew chicken is a simple Chinese-American dish that combines chicken, (usually stir-fried but occasionally deep-fried, depending on the variation), with cashews, and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce.

total time 20 min servings 4




Chinese cuisine is highly diverse, drawing on several millennia of culinary history and geographical variety, in which the most influential are known as the “Eight Major Cuisines”, including Sichuan, Cantonese, Jiangsu, Shandong, Fujian, Hunan, Anhui, and Zhejiang cuisines. All of them are featured by the precise skills of shaping, heating, colorway and flavoring. Chinese cuisine is also known for its width of cooking methods and ingredients, as well as food therapy that is emphasized by traditional Chinese medicine. Generally, China’s staple food is rice in the south, wheat based breads and noodles in the north. The diet of the common people in pre-modern times was largely grain and simple vegetables, with meat reserved for special occasions. And the bean products, such as tofu and soy milk, remain as a popular source of protein.Pork is now the most popular meat in China, accounting for about three-fourths of the country’s total meat consumption.



Overview China, officially the People’s Republic of China (PRC), is a unitary sovereign state in East Asia. With a population of over 1.381 billion, it is the world’s most populous country.The state is governed by the Communist Party of China based in the capital of Beijing. It exercises jurisdiction over 22 provinces, five autonomous regions, four direct-controlled municipalities (Beijing, Tianjin, Shanghai, and Chongqing), and two mostly self-governing special administrative regions (Hong Kong and Macau), and claims sovereignty over Taiwan. The country’s major urban areas include Shanghai, Guangzhou, Beijing, Chongqing, Shenzhen, Tianjin and Hong Kong. China is a great power and a major regional power within Asia, and has been characterized as a potential superpower.



Spiced For something a bit more exotic than your average cup of tea, this spiced chai is sweet and delicious.


total time 15 min servings 4

4 English breakfast tea bags 2 cinnamon sticks

Place the tea bags, cinnamon, cloves, ginger and milk into a small pan, grate in two-thirds of the nutmeg and add 350ml of water.

4 cloves

Give it a stir and place over a medium-high heat.

1 teaspoon ground ginger

Gently bring to the boil, then reduce the heat and simmer for 12 to 15 minutes to allow the flavours to infuse.

600 ml milk 1 whole nutmeg , for grating OPTIONAL:



Chai Tea Strain into a teapot or straight into cute little heatproof glasses. Serve with a drizzle of honey, agave or maple syrup to sweeten, if you like.

honey , or maple or agave syrup sprinkle of sesame seeds




Overview India, officially the Republic of India, is a country in South Asia. It is the seventh largest country by area, the second most populous country (with over 1.2 billion people), and the most populous democracy in the world. It is bounded by the Indian Ocean on the south, the Arabian Sea on the southwest, and the Bay of Bengal on the southeast. In 2015, the Indian economy was the world’s seventh largest by nominal gross domestic product (GDP) and third largest by purchasing power parity. Following market-based economic reforms in 1991, India became one of the fastest-growing major economies and is considered a newly industrialised country. However, it continues to face the challenges of poverty, corruption, malnutrition, and inadequate public healthcare.

Indian cuisine encompasses 1,293,057,000 a wide variety of regional and traditional cuisines, often depending on a particular state. Staple foods of Indian cuisine include pearl millet, rice, whole-wheat flour, and a variety of lentils. Masala chai literally means “mixed-spice tea”; Urdu is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in India, the beverage has gained worldwide popularity. Although traditionally prepared by a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. In some places the term “chai” alone can refer to the beverage.




Watermelon total time 10 min servings 4-6


1 small red onion 180 g feta cheese 1 bunch of fresh mint extra virgin olive oil

Scoop out and chop the watermelon flesh into chunks, discarding the peel. Peel and finely slice the onion, crumble the feta, then pick the mint leaves, tearing any larger ones.

Great Britian


700 g watermelon

Place it all into a bowl and combine. Drizzle over a little oil and season with black pepper.

& Feta Salad 53


Great Britain

British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as “unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it.� However, British cuisine has absorbed the cultural influence of those who have settled in Britain, producing many hybrid dishes, such as the Anglo-Indian chicken tikka masala.



Overview A single Kingdom of Great Britain resulted from the Union of Scotland and England (which already comprised the present-day countries of England and Wales) in 1707. More than a hundred years before, in 1603, King James VI, King of Scots, had inherited the throne of England, but it was not until 1707 that the Parliaments of the two countries agreed to form a political union. In 1801, Great Britain united with the neighbouring Kingdom of Ireland, forming the United Kingdom of Great Britain and Ireland, which was renamed the United Kingdom of Great Britain and Northern Ireland after the Irish Free State seceded in 1922.




total time 5 min servings 2


175ml freshly squeezed orange juice 75ml freshly squeezed lime juice 150ml good-quality golden rum 50ml sugar syrup

Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr. Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.



Punch dash of grenadine syrup dash of Angostura bitters generous pinch of freshly grated nutmeg 2 thick slices orange, to garnish maraschino cherries, to garnish



Caribbean cuisine is a fusion of African,Creole, Cajun, Amerindian, European, Portuguese, Spanish/Latin American, East Indian/South Asian, Arab, Chinese, Jewish, and Javanese/ Indonesian cuisine. These traditions were brought from many different countries when they came to the Caribbean. In addition, the population has created styles that are unique to the region. Ingredients that are common in most islands’ dishes are rice, plantains, beans, cassava, cilantro (coriander), bell peppers, chickpeas, tomatoes, sweet potatoes, coconut, and any of various meats that are locally available like beef, poultry, pork or fish.



Overview The Caribbean is a region that consists of the Caribbean Sea, its islands (some surrounded by the Caribbean Sea and some bordering both the Caribbean Sea and the North Atlantic Ocean) and the surrounding coasts. The region is southeast of the Gulf of Mexico and the North American mainland, east of Central America, and north of South America.





Nut & Honey

100 g almonds 100 g pistachios 2 tsp ground cinnamon 1/2 tsp ground cloves 200 g butter , melted 2 X 270g packets (12 sheets) of filo pastry 300 g sugar 100 ml Greek honey 1 cinnamon stick 2 strips of orange zest

Preheat the oven to 180C/gas 4. Place all the syrup ingredients in a medium saucepan with 300ml of water and bring to a gentle simmer. Let it bubble away, stirring occasionally, for 15 minutes or until the liquid has reduced by a third. Leave to cool. (The syrup must be cool when it is poured over the pastry otherwise the pastry will go soggy.)



100 g walnuts

Blitz the nuts in a food processor until coarse, then tip into a bowl and stir through the cinnamon and cloves. Lightly grease a 40 x 25cm shallow tin with the melted butter (using a pastry brush if you have one). Gently unfold the filo and cover with a damp tea towel to stop it cracking. Layer sheets of filo in the tin and brush each layer with melted butter. After 4 layers, scatter over half the nut mixture; repeat with 4 layers of filo, then the rest of the nuts. Top with the last 4 layers of filo, then generously butter the top. Cut into diamonds with a sharp knife – ensure the blade goes right to the bottom. Bake on the middle shelf of the oven on a hot baking sheet for 30–35 minutes, or until golden brown and crisp, reducing the temperature to 170C/gas 3 if the baklava looks as though it is browning too quickly. Remove the baklava from the oven and spoon half the cooled syrup over the top. Leave for 5 minutes, then spoon over the remaining syrup. Allow the baklava to cool before removing the individual pieces from the dish with a palette knife.


total time 80 min servings 24




Turkish cuisine is regarded as one of the most prominent in the world, its popularity is largely owed to the cultural influences of the Ottoman Empire and partly because of its major tourism industry. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Caucasian, Middle Eastern, Mediterranean and Balkan cuisines.



Overview Turkey, officially the Republic of Turkey, is a transcontinental country in the Middle East, mainly on the Anatolian peninsula in Western Asia, with a smaller portion on the Balkan peninsula in Southeast Europe Turkey is a secular, unitary, parliamentary republic with a diverse cultural heritage.



ariel shoykhetbrod 64

T2 16 tib high ariel shoykhetbrod  
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