Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy by David Joachim

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Notes about Recipes in this book

  • Lemongrass shrimp over rice vermicelli and vegetables

    • Aggie92 on February 15, 2018

      We loved this. Super quick to put together if you prep everything ahead. Follow the directions on your package of rice noodles and not the recipe's suggestion of soaking them for 20 minutes which would have made mush. The dressing is so flavorful and wonderful. Used a serrano chile instead of a red Thai chile. The fried shallots are so tasty but I overcooked mine just a tad. They go from golden brown to almost burnt in no time at all. Had to pan cook my shrimp since it was too windy to grill.

  • Vietnamese shrimp noodle bowl (Bun tom xao)

    • Aggie92 on April 01, 2017

      Yum! We really enjoyed this. Super quick too, was on the table in 30 minutes, so it is perfect for a week night meal. My only complaint is that the nuoc cham is too watered down and too sweet. So I added an extra tablespoon of rice vinegar and a couple more teaspoons of fish sauce. The nuoc cham from Cooking Light's "Sweet potato and shrimp cakes" is better balanced with a much nicer flavor. I substituted red Fresno chiles for the serranos. Also added some shredded carrots to the bowl for a little extra crunch and color.

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Reviews about this book

  • Simply Recipes

    The book is divided regionally, and I like that each section begins with a two-page spread about common ingredients, spices, herbs, and so forth...

    Full review
  • Boston Globe by T. Susan Chang eye-popping smorgasbord of streamlined global classics, most, by the way, engineered to come in under 500 calories. That’s a pretty good value for some fairly decadent concoctions.

    Full review
  • Star-Ledger

    I'm naturally suspicious of culinary greatest hits cookbooks, typically packed with shortcuts and substitutions that don't do justice to the originals, but there's a lot of value in this compendium.

    Full review

Reviews about Recipes in this Book

  • Chocolate baklava

    • Cookbooks for Dinner by T. Susan Chang

      I like baklava, but I’ve never been an addict. This recipe changed everything. The baklava looked perfectly OK when it went into the oven. But when it came out: Oh. My. God.

      Full review
  • ISBN 10 0848739981
  • ISBN 13 9780848739980
  • Published Mar 04 2014
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Oxmoor House, Incorporated
  • Imprint Oxmoor House, Incorporated

Publishers Text

"It is an exciting time to be in the kitchen with so many incredible, flavorful ingredients from around the globe in our local supermakets. We can thank globalization for stimulating our taste buds--and for making it easier to eat healthy." David Joachim, Author

Cooking Light Global Kitchen brings a world of flavor, texture, and enticing aromas to your everyday meals. In this book, the sometimes intimidating topic of preparing your favorite ethnic-inspired dishes is made easy, approachable, and, most importantly, doable for home cooks of any skill level, by using ethnic ingredients easy-to-find in your local grocery store!

New York Times Bestselling author David Joachim, shares fascinating stories behind the world's most loved dishes as well as tips and techniques from 15 notable chefs and experts such as Rick Bayless, Marc Vetri, Michael Solomonov, Lidia Bastianich, Marcus Samuelsson, Jose Garces, Mark Bittman, and many more.

We'll show you how to create Mexican chile rellenos, homemade pasta in the Italian tradition, Thai sticky rice, Egyptian koshari, and many other dishes without venturing further than the supermarket. You'll get a taste of the world without ever leaving home.

  • More than 150 recipes from around the world provide adventurous eaters with plenty of options to keep their palates pleased
  • Features melting pot recipes blending the flavors of multiple cuisines, appealing to America's love of fusion dishes
  • All the recipes are prepared with easy-to-find ingredients, making each deliciously doable
  • Full-color images of each recipe brings each dish to life
  • A complete nutrition analysis shows readers they can make once-in-awhile favorites into everyday options
  • Ingredients: Detailed information about the easy-to-find ingredients that are the basis of many of these international favorites, where to find them (mostly at the regular grocery store these days), and how to know you're picking the best.

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