The best International Cooking, Food & Wine books: Reddit reviews

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I used the recipe from America's Test Kitchen Mediterranean cookbook. Eggs got a little overcooked--yolks were soft but not runny. Otherwise, this is the best shakshuka I've ever had, much less made!

I did have to make one substitution; the recipe calls for piquillo peppers and since I wasn't able to find them, I used some roasted red peppers along with some calabrian peppers. I knew the calabrian would make it a little spicier than intended so I left out the cayenne pepper to offset. Still ended up with the perfect amount of kick--a little bit of a runny nose but lots of flavor behind the heat.

I was able to reduce my cholesterol significantly by doing the Mediterranean diet for 4 months. The link to the cookbook I used is below. Every dinner started with a salad (easy tub salad with oil & vinegar), soup (I made a big batch of soup from the Med cookbook at the beginning of the week), veggie course, protein/starch course (fish 4 days a week, meat 2 days a week, vegetarian 1 day a week smaller than average US standard because I was getting full), fruit course (simple sliced fruit). It took dedication only because it’s a lot of courses but it really worked.

The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (The Complete ATK Cookbook Series) https://www.amazon.com/dp/1940352649/ref=cm_sw_r_cp_api_glt_fabc_MQVH8RKY0XCPM4J63QYZ

Really the diet is mainly focused on vegetables and beans (black, white, navy, etc), so you should be fine.

From what I’ve learned myself, I’m not an expert here, chicken is fine like, twice a week or something. It’s just not meant to be eaten every single day ya know? So you’re good. I wouldn’t worry about the fish thing since you can look for vegetarian style recipes.

The nuts I see the most are like pine nuts and almonds, but again not completely necessary. I don’t really care for pine nuts so I just substitute it for almonds or omit it completely if I’m not feeling them.

Basically I think you should find protein sources you enjoy and look for Mediterranean recipes that include those. Again there’s soooo many vegetable, soup, pasta, rice etc recipes to work with. The Complete Mediterranean Cookbook has tons of ideas if you wanna check it out at the library or buy it.

“The Complete Mediterranean Cookbook” from America’s Test Kitchen has been an invaluable resource for me

The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day https://www.amazon.com/dp/1940352649/ref=cm_sw_r_cp_apip_lMQHJWdjXLFLn

The America's Test Kitchen Mediterranean cookbook is fantastic! I love it.

https://www.amazon.com/Complete-Mediterranean-Cookbook-Vibrant-Kitchen-Tested/dp/1940352649

I'm vegetarian. Food never need be boring or bland. Much of Indian cuisine is vegetarian and that food is super spicy (not hot-spicy but tasty spicy).

Two great resources:

• Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World: A Cookbook. Invest in this book. It has great info on how to cook beans and vegetable and a zillion recipes from around the world (African, Indonesian, Indian, Chinese). I'll post one of my faves below.
• 101 Cookbooks. This is a blog site with a lot of whole food veg recipes. Gorgeous photos. Fairly simple preps. One of my favorites is her Lemony Chickpea Stir-fry Recipe. *chef's kiss*

Easy recipes include:

• Pan roast a bunch of veggies (onions, eggplant) and make a sandwich with sliced hard boiled egg, fresh spinach, and some spicy mayo (add some cayenne and garlic salt to mayo. Add anything your heart desires, actually!)
• Beans and rice. Use canned black beans. Add a quarter onion, jalapeno, and a few cloves of garlic and let simmer. Beans over rice = full protein. Add some salsa or sour cream.
• Greek yogurt and fruit. Lots of protein. Or make a greek yogurt dip by adding spice blends then dip carrots, celery sticks in it.

Vegetarian eating gets a bad rap because people think they need to replace their usual hunk of meat with tofu or another meat substitute. If you look at cultures that eat vegetarian (India, Buddhist China), you see they eat stews and saucy stir-frys.

Good luck and have fun experimenting!

If you're a fan of the "recipes from home cooks" approach, you may like Mark Bittman's <em>The Best Recipes in the World</em> which is available on Amazon for $31. Pretty much the same concept but an enormous volume that covers many of the world's major cuisines and a few more regional ones.

Madhur Jaffrey's books are always good. How about her 'World Vegetarian' book?

there's a meditteranean cookbook, that's the name. I simplified a lot in the book and slowly realized it was a matter of cutting out certain things and using certain ingredients.

no salad dressing, just oil and vinegar and then mix it lemon/dijon etc..

Cut back on processed foods. simple snacks like hummus came naturally.

greek yogurt.

after i kinda saw what the staples of the diet were i made up things. Stuffed peppers with hummus and feta, my lentil soup. A lot of salads and things like tuna salad in pita.

https://www.amazon.com/Complete-Mediterranean-Cookbook-Vibrant-Kitchen-Tested/dp/1940352649

is the book i started with. I recommend finding things you know you'll make and like to eat, don't get focused on what's the healthiest. It'll come naturally. I can toss a salmon in the oven with tomatoes, onions, sweet peppers, drizzle wit olive oil and spices and be completely happy. You may not like that, find what you like.

i still eat red meat, chicken and what not but it's as a means to get those types of nutrients on occasion and when i do make a steak i add a ton of other healthy stuff to it.

The recipe is from the Dishoom restaurant's gorgeous cookbook.

Toast the following in a dry pan over a medium heat for a few minutes until fragrant, or alternatively in a very low oven for a few hours:

• 1 Black Cardamon
• 4 Cloves
• 5g Black Peppercorns
• 2 Large Cinnamon/Cassia sticks
• 10g Coriander Seeds
• 5g Cumin Seeds
• 4g Fennel Seeds (I always half the number of fennel seeds whenever I use them because they dominate but this is what the recipe says)
• 2g Star Anise (about 3 I found)
• 1 Bay Leaf (I put 2 in because bay is so subtle)
• 2g Mace Blades

Turn off the heat and add:

• 10g Poppy Seeds
• 2g Dried Rose Petals
• (optional) Big Pinch of Saffron and Grated Nutmeg

Leave to cool then grind to a fine powder.

Not sure about the entrees to causing that. Is he on other meds? Sometimes entresto combined with other heart related meds can cause side effects.

As for low sodium, low potassium, I recommend you pick up this cookbook to start:

https://www.amazon.com/Complete-Mediterranean-Cookbook-Vibrant-Kitchen-Tested/dp/1940352649/ref=nodl_

Roasting vegetables in coconut oil and herbs , baked chicken, 93% lean ground beef meatballs..

Lemon pepper seasoning is a great one to keep for flavor without salt. Eventually you won’t even miss salt because you notice how inflammatory it is.

Good luck!!!

You want how to cook or what to cook? Techniques and food science, or recipes? If it's recipes you want, international recipes, you want Bittman's The Best Recipes in the World.

I bought the book called Pizza Bible by Tony Gemignani. It has a recipe for a Neapolitan style dough without a starter. The book is fantastic has so much information.

The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More https://www.amazon.com/dp/1607746050/ref=cm_sw_r_cp_api_glt_i_PBVFT97VE2JRK7FYQHDJ

World Vegetarian by Madhur Jaffery has so much information in it, it is wonderful! I am no longer a vegetarian but still love that cookbook.

https://www.amazon.com/Madhur-Jaffreys-World-Vegetarian-Meatless/dp/0609809237

I’m no pro by any means but as far as meal prepping for my week on the ambulance I marinate a pound of chicken in lemon juice, extra virgin olive oil, garlic, parsley, and Mediterranean seasoning.

Cook it up, then make whole wheat pita wraps I put tzatziki & hummus Chicken Olives Cherry tomato’s cut in half/quarters Diced red onions Baby arugula Cucumbers diced small & feta cheese

TASTES AMAZING.

Now this is just one of the meals I love. I do one with scrambled eggs for breakfast that’s very similar in ingredients except I replace the arugula with sautéed baby spinach and add roasted red peppers.

Honestly like I said I’m no pro but the gist is colorful vegetables, EVOO, cheese, fish, whole grains, legumes and you know…some wine ;)

HIGHLY RECOMMEND THIS BOOK

https://www.amazon.com/Complete-Mediterranean-Cookbook-Vibrant-Kitchen-Tested/dp/1940352649/ref=mp_s_a_1_3?crid=25E2NT16AR4Z0&amp;keywords=mediterranean+cookbook&amp;qid=1640753989&amp;sprefix=Mediterranean+%2Caps%2C157&amp;sr=8-3

In addition to what people have already suggested, a good Mexican cookbook should have plenty of recipes that call for these chiles specifically. I have Diana Kennedy's The Essential Cuisines of Mexico and there are tons of different dishes that call for the chiles you've named in a variety of different contexts (stews/soups, egg dishes, vegetable preparations, you name it). If you prefer to look for a book from a Mexican author, I suspect that the same will be true. (I will note that, to Kennedy's credit, she generally cites her sources - she gives the impression of being a person who collected recipes rather than an expert or inventor, at least in this book.)

I was recommended this, by Diana Kennedy Essential Cuisines of Mexico: Revised and Updated Throughout, with More Than 30 New Recipes: A Cookbook https://www.amazon.co.uk/dp/030758772X/ref=cm_sw_r_apan_glt_fabc_0F0HXJCSDPQAD3C9WJ7J

There's no pictures, and some of the text is quite dense. I won't lie, many of the recipes are less than ideal and called for ingredients that I couldn't find, but I started knowing very little about Mexican food and now I know... Well, slightly more. It's undoubtedly comprehensive though.

I usually find recipes for Mediterranean dishes online (most of my cookbooks are old workhorses like How to Cook Everything). For Lebanese recipes I like Mama's Lebanese Kitchen

I also took a look around and I think this Complete Mediterranean Cookbook by America's Test Kitchen looks promising

I usually find recipes for Mediterranean dishes online (most of my cookbooks are old workhorses like How to Cook Everything). However, I took a look around and I think this Complete Mediterranean Cookbook by America's Test Kitchen looks promising.

Get on the Mediterranean diet here is a good cook book for it. My doctors like the diet and you can have nice variety of meals. In the back of the book is the neurologist information for each item you make. https://www.amazon.com/dp/1940352649?ref=ppx_pop_mob_ap_share

The key is diet plus exercise.

I found this cookbook is great. The Complete Mediterranean... https://www.amazon.com/dp/1940352649?ref=ppx_pop_mob_ap_share

I on a Mediterranean diet and prescription vitamin D 50,000 units every 6 days, daily multi vitamin and 500mg of B12 for MS.

I love most of it! I got started with this book. So much flavor. I can not pick a favorite, but I do make my own paneer (easy) which is a great alternative to meat. Madras curries, butter curries, cumin potatoes, dals with tempered oils, potato pea samosas, naan. It's been awhile since my last Indian food streak. Me thinks spinach panner is in the near future.

If I had to go vegetarian. . . this is the way! I have spoken.

Masala Chai

• 2 tbsp loose Assam or Darjeeling tea, or 3 English breakfast teabags
• 12 slices of fresh root ginger
• 1½ tsp black peppercorns
• 12 cardamom pods
• 2 cinnamon sticks
• 5 cloves
• 50g granulated white sugar
• 500ml whole milk

1. Put the tea, ginger and spices into a saucepan, pour on 1 litre boiling water and bring to the boil. Lower the heat and simmer until you can smell the spices, about 10 minutes.

2. Add the sugar and milk, turn up the heat and bring to the boil. Allow 10 minutes, stirring occasionally. (A skin will form, but this is strained off at the end.) Taste to see if the chai is to your liking; boil a little more if you wish for a stronger flavour. Patience will be rewarded!

3. Strain, discard the solids, and serve immediately.

Source

Realized I forgot to post recipe and stuff. Crust, pizza sauce and homemade sausage is all straight out of the Pizza Bible by Tony Gemignani

Diana Kennedy's Essential Cuisines of Mexico for regional Mexican.

For Tex-Mex, Lisa Fain's Homesick Texan

There's a book called Hot Sauce: Techniques for Making Signature Hot Sauces that's pretty nice, too. Kind of basic, but there are a lot of different sauces to try and it certainly helped me figure out flavors and approaches that I enjoy.

I love this one

https://www.amazon.com/Complete-Mediterranean-Cookbook-Vibrant-Kitchen-Tested/dp/1940352649/ref=mp_s_a_1_1_sspa?dchild=1&amp;keywords=mediterranean+diet+cookbook&amp;qid=1604186445&amp;sprefix=medit&amp;sr=8-1-spons&amp;psc=1&amp;spLa=ZW5jcnlwdGVk...

If you're a fan of the "recipes from home cooks" approach, you may like Mark Bittman's <em>The Best Recipes in the World</em> which is available on Amazon for $31. Pretty much the same concept but an enormous volume that covers much of the world.

Diana Kennedy's Essential Cuisines of Mexico

University of Texas @ San Antonio's Mexican Cookbook Collection

I love Suvir Saran's Indian Home Cooking. Simple recipes (once you have the ingredients) but delicious.