Barnes & Noble International Cookbook 101: 101 Recipes from Our Home Kitchens, College Classrooms, and Around the World at Hamilton Place in Chattanooga, TN
Get an edible education and explore an exciting world of possibilities of cooking and eating through "International Cookbook 101". The book was written by three former classmates who met at Oklahoma State University's School of Journalism and Broadcasting (now School of Media and Strategic Communications) in Stillwater, Oklahoma. They went on to become professors who taught courses in international mass media and intercultural communication.The initial intent of the book was to simply share their collection of recipes that they learned to cook over the years for themselves, families, and friends and to keep in touch with each other on a fun (non-academic) project since graduating from OSU. The purpose of the book has evolved as a tool to teach cultural appreciation through food and to encourage constant learning about the world in which we all live. "International Cookbook 101" features 101 recipes from the authors' home kitchens, college classrooms, and around the world. They chose to include dishes in the book that they have made, tested, and eaten themselves—from foods they enjoyed during their childhood to recipes that they learned to cook from others and were influenced by their travels and exposure to different cultures as they grew older. Additionally, the authors list 101 wonderful ways to be a global gourmet and citizen. All 101 recipes have full-color photographs of their dishes.Specific sections include:IntroductionWelcome to Our World of Cultures and CuisinesFood for Thought: The Omnivore's Paradox101 Wonderful Ways to Be a Global Gourmet (and Citizen)Food Photo GalleryAll 101 recipes have full-color photographs of their dishes.RecipesStarters (Appetizers and Snacks) Soups, Stews, and Curries Salads and VegetableStarches and Side DishesBeef and PorkChickenSeafood DessertsAppendicesA) Conversion Tables (Dry Measures, Liquid Measures, and Cooking Temperatures - Fahrenheit to Celsius) B) Sources for Specialty Ingredients (Asian, European and Mediterranean, Middle Eastern and African, and Latin/Hispanic Aisles and Markets)C) Recommended Readings and ResourcesRecipes range from simple to sophisticated and there is bound to be something for everyone in the cookbook.
Get an edible education and explore an exciting world of possibilities of cooking and eating through "International Cookbook 101". The book was written by three former classmates who met at Oklahoma State University's School of Journalism and Broadcasting (now School of Media and Strategic Communications) in Stillwater, Oklahoma. They went on to become professors who taught courses in international mass media and intercultural communication.The initial intent of the book was to simply share their collection of recipes that they learned to cook over the years for themselves, families, and friends and to keep in touch with each other on a fun (non-academic) project since graduating from OSU. The purpose of the book has evolved as a tool to teach cultural appreciation through food and to encourage constant learning about the world in which we all live. "International Cookbook 101" features 101 recipes from the authors' home kitchens, college classrooms, and around the world. They chose to include dishes in the book that they have made, tested, and eaten themselves—from foods they enjoyed during their childhood to recipes that they learned to cook from others and were influenced by their travels and exposure to different cultures as they grew older. Additionally, the authors list 101 wonderful ways to be a global gourmet and citizen. All 101 recipes have full-color photographs of their dishes.Specific sections include:IntroductionWelcome to Our World of Cultures and CuisinesFood for Thought: The Omnivore's Paradox101 Wonderful Ways to Be a Global Gourmet (and Citizen)Food Photo GalleryAll 101 recipes have full-color photographs of their dishes.RecipesStarters (Appetizers and Snacks) Soups, Stews, and Curries Salads and VegetableStarches and Side DishesBeef and PorkChickenSeafood DessertsAppendicesA) Conversion Tables (Dry Measures, Liquid Measures, and Cooking Temperatures - Fahrenheit to Celsius) B) Sources for Specialty Ingredients (Asian, European and Mediterranean, Middle Eastern and African, and Latin/Hispanic Aisles and Markets)C) Recommended Readings and ResourcesRecipes range from simple to sophisticated and there is bound to be something for everyone in the cookbook.
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