Street Foods 1st Edition by The Culinary Institute of America, Hinnerk von Bargen, Francesco Tonelli 0470928646 9780470928646

Street Foods 1st Edition by The Culinary Institute of America, Hinnerk von Bargen, Francesco Tonelli – Ebook PDF Instant Download/Delivery: 0470928646, 9780470928646

Full download Street Foods 1st Edition after payment

Product details:

ISBN 10: 0470928646

ISBN 13: 9780470928646

Author: The Culinary Institute of America, Hinnerk von Bargen, Francesco Tonelli 

Street Foods is the first definitive book to explore the medley of global cuisines, cultures, and cooking techniques that are propelling the demand for “world casual” flavors from diners in every foodservice segment. This guide teaches professional chefs and culinary students how to capitalize on the ingredients, flavors, cooking techniques, and service of cherished portable foods from around the world. This is one of the only comprehensive texts available that offers a new look at food served out of trucks, booths, or mobile vending stations and aims to re-codify established classics. Street Foods explores a medley of global cuisines, cultures, and cooking techniques, combining the history of quintessential local street foods from around the world with recipes for these transportable treats. Recipes provide inspiration through the wonderful world of casual street food dining.

Features tantalizing photos by Francesco Tonelli.

Street Foods 1st Table of contents:

Chapter 1: What Is Street Food?

What Is Street Food?

The History of Street Food

Preparing, Transporting, and Serving Street Food

Bowl Foods

Bread, Stuffed Foods, and Sandwiches

Sweets and Beverages

East and South Asia

Eastern Mediterranean and North Africa

Europe

The Americas

Central and South America

Chapter 2: Meat & Poultry

History of Meat Preparation and Consumption

Grilling

Frying

Roasting, Slow Roasting, Barbecue

Braising, Stewing

Poaching, Simmering, Boiling, Steaming

Currywurst

Red Hominy and Meat Stew

Red Cooked Pork Belly

Beef Cheeks and Tripe with Spanish Chorizo

Hainanese Chicken Rice

Spicy Kimchi Stew with Pork

Mixed Vegetables and Beef with Rice (BIBIMBAP)

Beef Cured with Lime and Onions

Potato Gnocchi with Duck Stew

Duck Leg Stew

Menudo

Beef Rendang

Curry Chicken

Chicken Thighs with Green Olives

Grilled Pork Skewers

Chicken Köfte Kebob

Malaysian Chicken Satay

Jerk Chicken Skewers

Chicken Yakitori

Schaschlik

Beef Skewers with Green Chili Sauce

Grilled Lamb Kebobs with Walnut-Herb Sauce

Turkish Shish Kebob

Chicken Tikka

Italian Sausage Dog

Braised Pork Knuckle Bun

Braised Pork Belly with Dried Mustard Greens and Lily Buds in Fermented Tofu Sauce

Jamaican Beef Patties

Ham and Cheese Stacked Quesadillas

Reuben Sandwich

Gyros

Chicken Flautas

Curry Goat with Green Papaya Slaw

Caribbean Roti Bread with Guyanese Filling

Corn Dog

Serrano Ham and Manchego Croquettes

Vietnamese Crispy Spring Rolls

Chinese Crispy Spring Rolls

Soy Dipping Sauce

Orange-Glazed Chicken Wings

Roti Prata (Flaky Bread)

Pita Bread

Tzatziki, or Caçik

Red Onion Relish

Walnut-Herb Sauce

Chapati Bread

Cilantro-Cashew Chutney

Sauerkraut for Reuben Sandwich

Green Papaya Slaw

Mexican Cream

Chapter 3: Fish & Seafood

Purchase and Storage

Successful Fish and Seafood Cookery

Bouillabaisse

Cioppino

Coconut Seafood Chowder

Thai Hot and Sour Soup

Steamed Mussels with Spanish Chorizo

Fried Fish Cakes with Cucumber Salad

Grilled Fish with Tapenade

Chili Crab

Stuffed Baked Squid

Fish and Chips

Fish in Mild Coconut Milk

Chilean Tuna Ceviche

Green Mexican Ceviche

Colombian Ceviche with Coconut Milk

Octopus “Fairground-Style”

Braised Swordfish Kebob in Sweet and Savory Sauce

Vietnamese Grilled Shrimp Cake on Sugarcane

Seafood Sausage Hot Dog

Tuna and Goat Cheese Empanadas

Grilled Fish Tacos

Salt Cod Fish Fritters

Brandade of Salt Cod

Shrimp Pancakes

Mussels with Olives

Spicy Fried Fish

Grilled Spiced Fish Paste

Squid in Black Ink Sauce

Grilled Swordfish Skewer with Roasted Potato Salad

Shrimp in Garlic

Aromatic Fish Escabeche

Fish Stock for Bouillabaisse

Spicy Thai Cucumber Salad

Beer Batter

Hoisin-Peanut Sauce

Vietnamese Dipping Sauce

Roasted Potato Salad

Creamed Savoy Cabbage for Seafood Hot Dog

Lime-Flavored Sour Cream

Aioli

Malaysian Shrimp Paste Sambal

 

Chapter 4: Vegetables

Storage

Preparation

Eggplant Parmesan

Tomato Sauce

Radish Salad with Pork Cracklings

Tomato-Braised Cauliflower

Samfaina

Romesco Sauce with Grilled Vegetables

Romesco Sauce

Vegetable Khorma

Spicy Stir-Fried Eggplant

Roasted Eggplant Purée with Yogurt and Walnuts

Spicy Tofu with Mushrooms

Grilled Sweet Potatoes

Vegetables in Spicy Coconut Milk

Rutabaga Stew

Eggs in Curry

Grilled Zucchini Kebob

Grilled Corn on the Cob

Caribbean Vegetable Kebob

Pakora Fried Vegetable Skewer

Pan-Fried Quesadillas

Huitlacoche Filling

Nopales Filling

Tacos with Poblano Peppers in Cream

Vegetable Sandwich with Manchego Cheese

Leek Quiche

Samosas

Portobello Sandwich with Madeira-Glazed Onions and Brie

Tomato and Lamb Breads

Onion Cake

Manioc Fries

Onion Fritters

Plantain Fritters

Deep-Fried Potato Balls

Spanish Potato Omelet

Grilled East Mediterranean Cheese with Tomatoes

Baked Phyllo Pocket with Spinach and Feta

Marinated Tomatoes

Southeast Asian Vegetable Pickles

Salsa Verde

Herbed Tapenade

Honey-Tomato-Almond Chutney

Potato, Garlic, and Olive Spread

Chapter 5: Grains, Legumes, Noodles, & Bread

Grains

Market Forms of Grains and Appropriate Cooking Methods

Grain Pilafs

Legumes

Cooking Legumes

Noodles

Cooking Noodles

Bread

Black Bean Soup

Salad of Bean Starch Sheets

Savory Pork Sauce with Noodles or Corn Pancakes

Spicy Chickpea Soup

Split Green Pea Stew

Plain Soy Milk

Curdled Soy Milk with Fried Crullers

Fried Chinese Crullers

Corn Tortillas

Spicy or Sweet Soft Tofu

Braised Lamb Ravioli in Yogurt Sauce

Turkish Water Börek

Mac and Cheese with Bacon

Chilaquiles with Mushrooms

BBQ Hominy Stew

Stir-Fried Shredded Flatbread

Malaysian Stir-Fried Rice Noodles

Curry Udon Noodles

Paella Valenciana

Stir-Fried Glass Noodles

Whole Wheat Pasta with Sharp Pesto

Bruschetta with Cauliflower and Prosciutto

Bruschetta with Roasted Tomatoes, Green Onions, and Pecorino Cheese

Bruschetta with Eggplant Relish and Ricotta Salata Cheese

Bruschetta with Mustard Greens and Parmesan Cheese

Potato Parathas

Chinese Mung Bean and Rice Crêpes

Pan-Steamed Cilantro and Pork Dumplings

Chickpea Stew with Kimchi in Pita Bread

Grilled Toast with Coconut Jam and Coddled Eggs

Chinese Chive Pockets

Tapioca Cheese Bread

Cilantro and Chickpea Fritters

Falafel

Peanut Butter–Stuffed Steamed Flower Rolls

Mung Bean and Scallion Pancakes

Hummus

Chickpea Flatbread

Harissa

Cooked Tomatillo Salsa

Mint Chutney

Tabbouleh

Chapter 6: Sweets & Beverages

New Sweets on the Block

Beverages

Grilled Pineapple with Green Peppercorns and Orange

Cardamom-Flavored Cream of Rice with Saffron

Crispy Chocolate Waffles with Mint Syrup and Whipped Cream

Shredded Caramelized Pancake

Red Berry Pudding with Vanilla Sauce

Sweet and Spicy Fruit Salad

Creamy Citrus Rice

Black Rice Pudding with Coconut Milk and Dried Mango

Funnel Cake Sandwich with Ice Cream and Maple Syrup

Sweet Tamales

Baklava

Baked Cherry Pancake

Roti Prata with Bananas and Honey

Buckwheat Crêpes

Rum Babas

Mint-Lime Ice Cream Sandwiches with Coconut Meringue

Churros

Fried Bananas in Manioc Crust

Beignets

Quark Fritters

Vanilla Sauce

Pistachio Ice Cream

Frozen Almond Ricotta

Mango Lassi

Melons in Basil-Lime Syrup

Caipirinha

Avocado-Apple Smoothie

Lime Agua Fresca with Chia Seeds

Purple Corn Drink

Carrot-Apple Smoothie with Ginger

Hot Chocolate with Masa

Salted Yogurt Drink

Hot Tea Punch

Southeast Asian Iced Bubble Tea

People also search for Street Foods 1st: 

first street food

o street food

u street food open

1st street food trucks

Tags:

The Culinary Institute of America,Hinnerk von Bargen,Francesco Tonelli,Foods