The recipes in this book are a collection of both â€“ aspirational restaurant recipes and easy to make ones, which capture the flavour of that country and its people.
The book is divided into international regions and countries based loosely on Karen Anand's travels and the cookery show she hosted for Star TV. There is gastronomical history of each cuisine and boxes on special features.
Mexican cuisine was born out of the Spanish invasions on an ancient Aztec Indian culture. Today Tex-Mex dishes are spread like wildfire and are the ultimate in tasty and quick party snacks.
English cuisine has very little to boast abut except the traditional; dishes like Roast Beef and Yorkshire Pudding. â€śWhere would England be on the culinary map if it wasnâ€™t for the great British breakfast, tea time treats, Fish and Chips and Christmas?â€ť
â€śMediterranean (Spanish, Italian, Lebanese) seems to be the buzzword the world over and pasta, now a global dish. Food of this region taste good and are healthy too.
Oriental is now fast becoming less Chinese and more pan-Asian. So, there are two sections, Thai and Japanese.
Thai food is today very hot on the global agenda.
Signature Dishes is the most wacky section in the book. We have Sanjeev Kapoor, Indian TV Chef, Shamaik Davar, famous dancer and choreographer etc. There are also some prize-winning creations from one of the best young chefs in the country. One ex-hunk model tunes curries using no oil whatsoever. These are dishes not really following any form or function, done by people with passion.