1026 recetas de cocina internacional (Spanish Edition)

The world-renowned Cordon Bleu cooking school is famous for its signature cookbooks featuring detailed instructions with accompanying photographs. This comprehensive recipe collection goes a step further and dedicates an entire section to selecting the right cooking utensils, eating sensibly, and avoiding bacterial contamination while cooking. Each of the 16 recipe sections covers a different meal category and opens with basic tips and techniques on everything from selecting and cleaning shellfish to getting the right liquid/dry ratio when cooking different varieties of rice. As for the recipes, the editors present a kaleidoscopic array of truly global cuisine. The grains and legumes section alone features recipes for Spanish paella, Italian risottos, New Orleans Jambalaya, and North African couscous, among other international dishes. Although some recipes are suited for novice cooks, most require at least some mastery of cooking basics. Conspicuously absent is a metric/U.S. conversion chart, which presents a challenge considering that the metric system is used in measuring all ingredients, and oven temperatures are listed in Celsius or on the ¼-to-ten-point gas-oven scale commonly used in Europe. The abundance of conversion tables from other sources, however, minimizes the issue. Recommended for bookstores and public libraries.—Pamela Corante, Los Angeles