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The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America's Many Cultures

ISBN: 978-0-471-48335-9
192 pages
March 2005
The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America
COOK UP A HEAPING DISH OF CULTURE WITH TASTY RECIPES FROM AMERICAN IMMIGRANTS

Who knew culture could be so delicious? In THE COMING TO AMERICA COOKBOOK, you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine--Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, and many more--blends together an appetizing mix of kid-friendly recipes and fun food facts throughout each chapter.

Kids will have a great time learning about each culture's distinctive foods and traditions while they cook up easy and yummy recipes, including:
* NAAN, a bread made with yogurt, which is a staple of Indian cooking
* SAVORY SHRIMP OVER RICE, a recipe from Northern Italy passed down through generations
* BRATWURST WITH SAUERKRAUT, a favorite dish of Wisconsin, where many Germans settles in the nineteenth century
* BANANA STRAWBERRY BATIDOS, icy Cuban drinks that are as common as cola in cities with many Cuban residents, such as Miami
* DUTCH WINDMILL COOKIES, which are traditionally made in the Netherlands at Christmas time


THE COMING TO AMERICA COOKBOOK also includes information on cooking tools and skills, with important rules for kitchen safety and cleaning up.
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About This Book.

Discovering the Kitchen.

Tools of the Trade.

Cooking Skills.

Cutting.

Measuring.

Mixing.

Stovetop Cooking.

Cracking and Separating Eggs.

Safety Rules.

Around the Stove and Oven.

Using Any Appliance.

Using a Microwave Oven.

Using a Knife.

Cleaning Up.

Chapter 1. Brazil.

Churrasco.

Classic Corn Cakes.

Fried Bananas With Cinnamon.

Chapter 2. China.

Chicken Lo Mein.

Sichuan-Style Beef Stir-Fry With Rice.

Ginger Scented Fruits With Orange Sorbet.

Chapter 3. Cuba.

Cuban Sandwich.

Banana Strawberry Batidos.

Cuban Black Bean Soup.

Chapter 4. Ethiopia.

Ethiopian Injera.

Ethiopian Vegetable Bowl.

Chapter 5. Germany.

Bratwurst with Sauerkraut.

German Potato Salad.

Gingerbread People.

Chapter 6. India.

Naan.

Curried Chicken.

Basmati Rice.

Chapter 7. Ireland.

Mom's Irish Soda Bread.

Corned Beef and Cabbage Dinner.

Anytime Apple and Blackberry Pie.

Chapter 8. Italy.

Everyday Escarole, Bean, and Barley Soup.

Savory Shrimp Dinner Over Rice.

Filomena's Love Knot Cookies.

Chapter 9. Lebanon.

Hummus Bi-tahini.

Ree's Tabbouleh.

Chapter 10. Mexico.

Amazing Avocado Dip.

Oh-So-Hot Salsa.

Awesome Tex-Mex Spuds.

Mexican Bean Salad.

Chapter 11. Morocco.

Zuri's Orange Nut Couscous.

Banana Milkshake.

Moroccan Lemon Anise Bread.

Chapter 12. The Netherlands.

Dutch Stew.

Dutch Apple Cake.

Dutch Windmill Cookies.

Chapter 13. Nigeria.

Sausage Roll.

Mashed Yams.

Chapter 14. Norway.

Open-Faced Roast Beef Sandwich.

Norwegian Waffles.

Shilling Bun.

Chapter 15. Poland.

Mildred Goldberg's Amazing Stuffed Cabbage Rolls.

The Ultimate Pierogies.

Orange-Iced Babka.

Chapter 16. South Korea.

Korean-Style Short Ribs.

Korean Sweet Rice Cakes.

Amazing Asian Dumpling Soup.

Chapter 17. Thailand.

Thai Chicken Salad.

Sticky Rice With Fruit.

Chapter 18. Turkey.

Bob's Scrambled Eggs.

Overstuffed Zucchini.

The Best Baklava.

Glossary.

Index.

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JOAN D’AMICO is a cooking instructor at King’s Cookingstudio in New Jersey and an educational consultant.

KAREN EICH DRUMMOND is a registered dietitian and the author of several adult cookbooks.
The two also coauthored The Science Chef, The Science Chef Travels Around the World, The Math Chef, The Healthy Body Cookbook, The United States Cookbook and The U.S. History Cookbook, all from Wiley.
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