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Recreate the world's most exciting snacks Have you ever visited a bustling market abroad, discovered a freshly cooked, local delicacy, and thought 'I'd love to make that at home'? Tom Kime's world tour of fantastic food shows how to bring exotic flavours into your kitchen. Take your tastebuds on a global adventure and cook up 90 easy-to-follow recipes, from Chilean seafood empanadas to Moroccan hira bean soup. Pick up local cooking tips and techniques, and follow inspirational ideas for mixing a variety of dishes including fritters, mezze, tapas and kebabs, so you can serve up a truly global street food experience. Evocative, exotic and above all delicious, street food stirs, sizzles and surprises. Tom Kime develops a taste for street food on his own doorrstep - on the streets of Southall's Indian community. He then travels around the world to countries renowned for their street food - Mexico, Lebanon, Malta, Vietnam. Back home he writes up the recipes to recreate the authentic tastes of his travels, using ingredients readily available here. Evocative narrative alongside each recipe recalls Tom's travels and where he tried each dish. He leaves you yearning - either to follow in his footsteps, or to start creating and eating his exotic offerings here - in your own kitchen.
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About the Author:
Tom Kime cut his catering teeth with Rick Stein, and worked at the River Cafe with Jamie Oliver (he cooked at Jamie's wedding). Now a private chef and food consultant, Tom has opened Food at The Muse in Notting Hill, and writes for BBC's Good Food Magazine, Olive, and Waitrose Food Illustrated. His first book, Exploring Taste and Flavour, was published in 2005.
Review:
Tom Kime s Street Food introduces us to the unpretentious, unpredictable and always delightful nibbles found at food stalls on streets the world over, like savory Indonesian beef saté skewers, grilled sardines, Lebanese lamb pizza, stuffed fish balls, sweet fried ravioli, salt cod croquettes, Mexican pumpkin flower soup, hummus with cinnamon lamb and so many more. The names of the dishes themselves awaken the senses and are slightly poetic. If you have a good sense of flavor imagination, this book is enough to drive you mad. --deependdining.com
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- PublisherDK
- Publication date1627
- ISBN 10 0241200261
- ISBN 13 9780241200261
- BindingPaperback
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Dorling Kindersley
(2015)
ISBN 10: 0241200261
ISBN 13: 9780241200261
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