Cooking Tips From Around the World, A Culinary Travel Adventure


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"Cooking Tips From Around the World, A Culinary Travel Adventure," is an enhanced e-cookbook filled with recipes, tips, photos, video links and travel tales from a solo trip around the world filming culinary professionals.

Learn from some of the best chefs in the world how to prepare their indigenous recipes using ingredients available everywhere.

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Cooking Tips From Around the World, A Culinary Travel Adventure

  1. 1. Cooking Tips From Around The World A Culinary Travel Adventure ! Linda Naughton
  2. 2. Copyrights and Document Distribution This document is protected by United States Copyright Laws and International treaties. This document may not be reproduced, distributed, transmitted in any form or by any means without the written consent of the author ISBN 978-0-615-34082-1 Copyright © by Linda Naughton all rights reserved Contact Cooking Tips From Around the World! Page2
  3. 3. About this E-book Welcome to Cooking Tips #om Around the World, a Culinary Travel Adventure Join me in experiencing international cuisine, culture, the products and people who are passionate about their indigenous recipes, history and food. This e-book is filled with great recipes, links to cooking videos with tips and photos taken while I was on an international adventure. When you see the video symbol , and you’re online, be sure to click on the link and view the video showing regional tips and recipes. This is an easy way to watch how a dish is prepared; you can then print the recipe from the e-book. Thank you for purchasing this e-book. I hope you learn and enjoy the wonderful food that makes each place special and delicious! Easy Navigation Through the e-book with Bookmarks You if use Adobe Acrobat Reader, on the left side of the screen there is a Bookmark’s Panel. You’ll notice each country is bookmarked and if you expand the bookmark by hitting the plus sign next to the bookmark on a PC or the triangle on MAC, chefs’ names will appear. When you expand the chef ’s name, the recipes will be listed. Cooking Tips From Around the World! Page3
  4. 4. Introduction My grandmother came to the USA from Ireland, alone, when she was 16 to find a better life. I grew up admiring her and realized I have the same sense of adventure. I’m also a Foodie. I’m the person who talks about food anytime, any day. So when I made some money in the computer industry, I decided to take a hiatus. I lived in Cabo San Lucas for a while and worked with crews from television stations where they were filming various sports and lifestyle programs. I learned how to do on-location shoots and found it fascinating. At the same time, I was watching cooking shows and noticed that very few had actual international chefs teaching their cuisine. It was American chefs saying that they just returned from a trip to Italy or Asia or wherever and found an interesting recipe. I was just getting divorced, didn’t have kids and was ready to travel. I love to cook and wanted to do something with a cooking adventure. And then it hit me! What if a woman traveled solo around the world and videoed cooking schools and chefs teaching their indigenous cuisine! It became my dream and mission. I flew to Atlanta and stayed with friends and started researching English speaking International Cooking Schools. I noticed that Julia Child was appearing at Macy’s Linda Naughton with Julia Child and signing books and I thought: why not ask her and Assistant Lenada Merrick what she thinks. After all, I’m spending a life savings to travel solo around the world filming cooking schools and chefs; I wanted some feedback. Her cooking demo was preparing: Chicken Breast en Piperade, Braised in Peppers, Onions, Cooking Tips From Around the World! Page5
  5. 5. Tomatoes and Herbs. The sizzle and aroma was amazing and her sense of humor enchanted the audience. I was on a mission and nervously waited till she sat at the signing platform and started signing books. It seemed like forever but finally it was my turn in line. When an assistant, Lenada Merrick, asked what I want signed in the book, I requested: To Fellow Leo. When Julia heard this she smirked and I realized it was my time to ask her about my project. As we know, Julia was 6ʹ′2 and bigger than life. When I started telling her about my idea, she listened. When I finished, she stood up and threw her arms up and said: “This is the best idea I’ve heard in a long time!” Standing on that 2 ft high platform with her arms extended, I had a religious experience. She liked my idea! I contacted cooking schools, made a plan, sold everything, bought a Canon still and a Sony video camera and an around the world airline ticket. I started in New Zealand. Why? Well, this is an Linda in Thailand, and with Lorenza de adventure, and I wanted to do something Medici in Siena, Italy at the Badia a Coltibuono different. After all, some of the world’s best Cooking School ingredients come from remote places like New Zealand and there were cooking schools! Julia went on and created her Master Chefs series and I eventually fulfilled my dream and traveled the world solo filming talented teachers and chefs. I still feel lucky to have had her affirmation. This e-book is going to take you on this journey! I hope you enjoy and learn about the unique people, products and cuisine from around the world. Cooking Tips From Around the World! Page5
  6. 6. Singapore Because of its strategic position as a port in Southeast Asia, Singapore is a spice trading capital and foodie heaven. With the influence of Chinese, Indian and Malay ingredients, Singapore is a melting pot of cultures and cuisines. It’s also a very safe place for women traveling alone. Strict government rules prevent most crimes – don’t even think about chewing gum - and the city is very clean. I started my Singapore adventure at The Imperial Herbal Restaurant where Chinese medicinal herbs are used to create healthy menu items. You’ll learn the Yin-Yang of balancing ingredients and what to eat when your body is feeling chipper or sick. Scorpions and ants, anyone? How about washing it down with some Deer Penis Wine with Ginseng? There are fun videos to watch where I put the camera on auto-focus and Mrs. Cooking Tips From Around the World! Page52
  7. 7. Wang explains the science of keeping the body healthy through the heat and coolness of ingredients and the method of cooking. Next stop was with renowned Singapore restaurant and cooking school owner, Mrs. Devagi Shanmugam. Devagi prepared traditional Indian recipes. In the extreme heat and humidity – my cameras once again fogged up, but eventually we captured great tips and recipes from her vast knowledge of this culture. Women in Traditional and Modern Outfits Violet Oon, Singapore’s Food Ambassador prepared a Malay spice mixture, where in times past, girls were judged to be good wife candidates by their spice pounding techniques. She uses this mixture with Prawns and offers tips on preparing and knowing when spices are cooked. She also prepared traditional Cantonese Chicken in a Clay Pot that’s healthy and easy since it’s one pot cooking. The extreme difference between the modern architecture and the old town streets situated in close proximity housing curry shops where barrels of spices are ready for you to choose a blend of your own spice mixture, plus the prominence of cultures using spices and herbs to create their unique cuisines, makes Singapore a hub for foodies to explore and enjoy. Ants and Scorpion meal Curry Shop Cooking Tips From Around the World! Page53
  8. 8. The Imperial Herbal Restaurant in Singapore The Imperial Herbal Restaurant, in Singapore, combines ancient Chinese herbs with usual ingredients and creates a tasty healthy menu. The Chinese believe that health comes from a balance of life forces within the body and in harmony with the environment. This is achieved by eating foods of various flavors, energies and organic actions. The five energies of food are described as: cold, hot, warm, cool and neutral.These do not pertain to the temperature, but to the capacity of each food in generating sensations in the body .hot or cold, yang or yin. Hot foods are usually red meats and fried ingredients. Spicy foods also tend to be yang. Eggplant is yin and a cool food but when fried it becomes balanced and yang. balancing-yin-yang-foods-for-better-health. Here are some examples of Hot foods: Beef, hot peppers, chocolate, ginseng, mango, onion, pepper, butter, curry, mustard, pork, sesame seeds and oil and cinnamon. Warm foods: celery, chicken soup, ginger, cheese, coffee, ham, potato, pomegranate, walnuts, rice, garlic, chicken liver, pumpkin, green onions, honey and wine. Neutral foods are: Dried bean curd, chicken, papaya, peas, tea, rice, asparagus, carrots, raisins, red beans, pears, soy sauce and wheat flour. Cooling foods: almonds, banana, beer, grapes, mushrooms, pineapple, tomato, apples, broccoli, corn, oranges, spinach, melon, fish, oysters, squid and yams. Cold foods: radish, mussels, peppermint leaves, soy milk, bitter medicinal teas, bean sprouts, clams, crab, mung beans, cucumber, salt and green tea. Here are videos with interesting ingredients! Deer Penis Wine – the natural Aphrodisiac! Scorpions and Ants! deer-penis-wine-the-natural-aphrodisiac.  scorpions-and-ants-yum!. Cooking Tips From Around the World! Page54
  9. 9. Stir-Fried Diced Chicken with Bean Paste and Ginkgo Nuts Imperial Herbal Restaurant, Mrs. Wang-Lee Tee Eng, Singapore Ingredients: • 250g (1cup) chicken • 25g (1 oz) ginkgo nuts Marinade: • 1 tsp Chinese rice wine • 1/2 egg white • 1/3 tsp salt  • 1 tsp cornstarch Stir Fry:# # # # # # • 3 tsp sweet bean paste • 1 tsp sugar • 1/2 tsp soy sauce • 1/2 tsp sesame oil       • 2 tsp water • 1 slice old ginger, chopped With Chef Wang-Lee Tee eating Scorpions • 1 oz spring onion, chopped Method: Dice chicken into 1” cube and marinade for 1/2 hour. Boil ginkgo nuts in water for 10 minutes. Shell ginkgo nuts and remove membrane by rubbing off the brown skin. Push a fine toothpick through one end of the nut to remove the bitter central core. Put enough oil to cover pan until just warm (not hot). Put marinated chicken in the oil for 3 minutes to seal juices (80% cooked). Remove the chicken from oil and drain. Heat 2 teaspoon oil, fry the chopped ginger and spring onion till fragrant. Add Stir—fry ingredients over low heat for 10 seconds, until sauce thickens.Add Chicken and ginkgo nuts, stir fry over high heat. Mix well. Dish out and serve immediately.  TIP: Ginkgo nuts are believed to be good for asthma, cough, gynecological problems, bladder ailments and urinary disorders. Cooking Tips From Around the World! Page55
  10. 10. Caramelized Sweet Potatoes with Sugar Strings Imperial Herbal Restaurant, Mrs. Wang-Lee Tee Eng, Singapore Ingredients: • 2 T sugar • 1/2 T vegetable oil • some plain water • Sweet Potatoes 225gm (8 oz) Method: Skin Sweet Potato and cut into pieces. Heat oil in wok. When sizzling hot, put in sweet potatoes to deep fry until golden brown. Drain and set aside.   Heat 1/2 tablespoon of oil. Add some water and 2 tablespoons sugar. Bring to a boil over high heat. Let it boil till it turns to thick golden brown syrup. Add fried sweet potatoes and quickly toss the sweet potatoes in the wok several times until the sweet potatoes are well-coated with the syrup. Serve immediately together with a bowl of ice water. To eat, take a piece of sweet potato with a pair of chopsticks and dip it in the ice water. This will crystallize the sugar so that it is crisp outside and soft inside. TIP: The longer you can pu& the strand of sugar, the better your cooking ski&s! Cooking Tips From Around the World! Page56
  11. 11. Eggplant with Pine Nuts Imperial Herbal Restaurant, Mrs. Wang-Lee Tee Eng, Singapore Ingredients: • 325 g (12 oz) eggplant • 37.5 g (1 ½ oz) pine nuts • Cooking oil to cover pan • 3 T corn starch • 1 T plain flour • 1 slice old ginger, chopped • 1 oz spring onions, chopped • 1 tsp garlic Sauce: • 1/2 tsp chili sauce • 1/2 tsp light soya sauce • 1/2 tsp dark soya sauce • 2 tsp sugar • 1/3 cup chicken stock • 1 tsp sesame oil Method: Fry pine nuts until cooked. Remove skin of egg plant and cut into angular shapes. Heat oil. Put eggplant in water and drain it. Roll the eggplant with the cornstarch mixed with plain flour. Put the eggplant into oil over low heat, fry until golden brown. Drain and place on plate. Heat 1/2 T oil, fry the chopped onion, ginger, garlic and chilli sauce until fragrant. Then add light and dark soya sauce, sugar and chicken stock. Mix well with cornstarch, Add sesame oil and fried pine nuts to the sauce. Put the sauce in a separate bowl, or pour over the eggplant. Serve immediately. TIP: E'plant contains vitamin P which can prevent hardening of blood vessels and is useful in the treatment of arteriosclerosis, a report #om China indicates. Pine nuts retard aging, balancing-yin-yang-foods-for-better-health. Cooking Tips From Around the World! Page57
  12. 12. Sarki - Cold Cucumber soup Devagi Shanmugam, Thompson Cooking Studio Singapore Ingredients: • 200 g - 1 1/4 c mung dhal (beans), washed and drained • 10 cups water • 1 tsps ground turmeric • 2 tsps cumin, roasted • 3 green chilies • 1 level tsp ground black pepper • 50 ml lemon juice + 1 cup water • 3 pieces spring onions, sliced very fine, drop into cold water • 2 cucumbers {must not be matured) diced • 3 tomatoes, blanched and chopped • 100 ml - 3/4 c yoghurt Chef Devagi Shanmugam • salt Method: Put dhal, water and turmeric into a pot and cook till dhal is soft. Cool well. Put the cooked dhal, roasted cumin, green chilies and the black pepper into a blender and blend till smooth. Add salt and lemon juice Mix well and refrigerate. When serving, place a little bit of the spring onion, tomatoes and the cucumber in a bowl. Pour in the blended dhal and serve a dollop of yoghurt. This recipe is from Gujarat. India cucumber-soup-from-singapore. Cooking Tips From Around the World! Page58
  13. 13. Phalon Ka Raita Devagi Shanmugam, Thompson Cooking Studio Singapore Ingredients: • 500 ml (2 cups) plain yoghurt • 1½ T salt • 2 tsp cumin seeds, roasted and pounded coarsely                          • a dash of pepper • 2 T sugar • juice of 1 lemon • Mix Together • 2 bananas, peeled and diced • 1 Granny smith apple, cored and diced • 100 gm (1/2 c) seedless grapes, halved • 1 small cucumber, skinned and diced • 1 orange, peeled and chopped • 100 gm (1/2c) pineapple, diced Method: Put the fruits into a salad bawl. Pour the prepared yoghurt mixture over it. Serve chilled. phalon-ka-raita-from-singapore Cooking Tips From Around the World! Page59
  14. 14. Cantonese Chicken in a Clay Pot Violet Oon, Singapore For the Spice mixture to deep fry: • 2 c oil in wok, heated till shimmering and when a chop stick is inserted, it sizzles • 10 shallots, peeled, cook until golden color • 10 garlic cloves, peeled • 5-6 ginger slices Start with the shallots since they will take the longest time. Add each ingredient for 1-2 minutes, remove and drain. Pour out oil. Chicken in Pot: • 1 T cooked oil (oil used to cook the spice mixture) • Add deep fried spice mixture • 1 lb chicken cleaned and cut up • ½ c stock • 1 ½ tsp light soy sauce • 1 ½ tsp dark soy sauce • 1 ½ tsp Chinese rice wine • 1 ½ tsp oyster sauce • 3 pinches of pepper • Bunch of Chinese greens or spinach Chef Violet Oon Heat clay pot till hot, add oil. Brown chicken using chop sticks to turn. Add rest of ingredients. Bring to boil and simmer for 20-30 min. Chicken should be tender. Add Chinese greens to steam on top of chicken, cover and steam for 2-3 minutes. Turn of heat since clay pot is hot and will continue to cook. Serve with steamed rice. TIPS: Use a heat resistant casserole if clay pot is unavailable Use chopsticks for ease Cantonese food is pure and cooked ala minute cantonese-chicken-in-a-clay-pot. Cooking Tips From Around the World! Page61
  15. 15. Malay Prawns with Pounded Chili Paste Violet Oon, Singapore For the Spice mixture: • 5 candle nuts (similar to macadamia) • 10 dried chilies – soak for 30 minutes for until soft • 2 fresh chilies – sliced • 1 tsp belachan (shrimp cheese) • 3 ½ oz shallots, diced • 1 c oil Prawns: • 1 lb prawns with shells on or peeled with tail left intact • 1 T tamarind pulp soaked in ½ c water Method: Pound all the spice ingredients with a mortar and pestle starting with the nuts and add ingredients with the spiciest last until it makes a paste. Stir fry the paste for 3-4 minutes on high heat, add prawns and turn heat down. Add tamarind pulp mixed with the water. Add: 2 T sugar ¾ tsp salt Stirring until cooked. Squeeze lime juice over dish at end and off heat. TIPS:When pounding spices, add oily nuts first to bind the mixture together. When using a mortar and pestle, the pounding should be in rhythms of 1-2-3-4 Chili paste is cooked when you cough or sneeze. Lime juice should not be cooked but added to dish off heat to enhance flavors. malay-prawns-with-pounded-chilis get-your-pounding-right-with-malay-spice-mixture-great-tips! Cooking Tips From Around the World! Page62
  16. 16. Table of Contents About this E-book  # # # # # # # # Page 3 Introduction # # # # # # # # # Page 4-5 New Zealand Travel Log  # # # # # Page 6-7 New Zealand Green Lipped Mussels in a Cream Herb Sauce, Catherine Bell             ! ! ! Page 8  Grilled Red Snapper, Catherine Bell ! ! ! ! ! ! Page 9!              Oysters with Balsamic Butter, Catherine Bell     ! ! ! ! Page 10 Leg of Lamb Mahoenui, Ali Richardson ! ! ! ! ! ! Page 11             Curried Kumara Soup, Ali Richardson              ! ! Page 12 Mussel Sauce for Pasta, NZ Mussel Council                 ! Page 13 A Symphony of Shellfish, NZ Fishing Council    ! ! ! ! Page 13 Healthy Rolled Loin of Lamb with Popovers, NZ Lamb and Beef Council ! ! ! ! ! ! ! Page 14-15 Australia Travel Log # # # # # # # # Page 16-18 Jumbuck In A Tucker Bag, Fresh Australian Range Lamb in Puff Pastry, Elise Pascoe !! ! ! ! ! Page 19             Smoked Beef Cured with Native Australian Pepper and Lemon Myrtle, Juniper Berries and Toasted Coriander, Elise Pascoe ! ! ! ! ! ! Page 20            Passionfruit Pavlova Roulade with Sugar Bark,  Elise Pascoe ! ! ! ! ! ! ! ! ! Page 21-22           Avocado And Herb Damper, A traditional Australian soda bread prepared by swagmen, drovers and other travelers, Elise Pascoe ! ! ! ! ! ! Page 22 Caponata, Stephanie Alexander ! ! ! ! ! ! ! Page 23             Vegetable Curry Sauce, Stephanie Alexander    ! ! ! ! Page 24 Cooking Tips from Around the World Page132
  17. 17. Mary’s Rabbit Pie, Stephanie Alexander                    ! Page 25-26 Mandarin Custard, Stephanie Alexander  ! ! ! ! ! Page 27 Prawns with Fennel and Citrus Salad, Fennel Tips, Belinda Jeffreys ! ! ! ! ! ! ! ! ! Page 28-29           Honey Baked Figs with Walnuts, Belinda Jeffreys          ! ! Page 30 Skate with Warrigal Greens, Jean Paul Bruneteau          ! ! Page 31 Tuna Carpaccio with Herbed Linguini Salad, Serge Dansereau ! ! ! ! ! ! ! ! ! Page 32             Steamed Blue Eye Cod with a Wild Rice in Ginger and Green Lemon Sauce, Serge Dansereau        ! ! Page 33 Guinea Fowl With Lemon, Garlic And Prosciutto, Maggie Beer ! ! ! ! ! ! ! ! Page 34             Fine Tart of Quince and Prunes served with Crème Fraiche, Maggie Beer ! ! ! ! ! ! ! Page 35-36           Reef Escape Vindaloo Curry Ron Smith  ! ! ! ! ! Page 37   Hong Kong Travel Log # # # # # # # Page 38-39 Shrimp and Pork Shui My – Dim Sum, Cecilia Au-Yang ! ! ! ! ! ! ! ! ! Page 40-41           Sweet and Sour Won Tons - Dim Sum, Cecilia Au-Yang ! ! ! ! ! ! ! ! ! Page 42-43           Cantonese Sweet Corn and Crab Meat Chowder, Cecilia Au-Yang ! ! ! ! ! ! ! ! Page 44            Sautéed Pork with Melon, Cecilia Au-Yang               ! ! Page 45-46 Fire and Ice Squid Sambol, Dhallo Sambola, Feticia Sorensen  ! ! ! ! ! ! ! ! ! Page 47            Isso Curry, Prawn Curry, Feticia Sorensen                    !Page 48 Kukulmas Curry - Sri Lankan Chicken Curry, Feticia Sorensen ! ! ! ! ! ! ! ! ! Page 49            Bonchi Curry - French Bean Curry, Feticia Sorensen ! ! ! ! Page 50 Cooking Tips From Around the World! Page133
  18. 18. Kaha Bath - Fragrant Yellow Rice, Feticia Sorensen    ! ! ! Page 51 Singapore Travel Log # # # # # # # # Page 52-53 Yin Yang Foods – Balancing for Health, Mrs. Wang, Imperial Herbal Restaurant ! ! ! ! ! ! ! Page 54             Deer Penis Wine – a Natural Aphrodisiac, Mrs. Wang, Imperial Herbal Restaurant                                      Stir-Fried Diced Chicken with Bean Paste and Ginkgo Nuts, Mrs. Wang, Imperial Herbal Restaurant   ! ! ! ! Page55 Caramelized Sweet Potatoes with Sugar Strings, Mrs. Wang, Imperial Herbal Restaurant                ! ! Page 56 Eggplant with Pine Nuts, Mrs. Wang, Imperial Herbal Restaurant ! ! ! ! ! ! ! Page 57             Sarki - Cold Cucumber Soup, Devagi Shanmugam       ! ! ! Page 58 Phalon Ka Raita, Devagi Shanmugam               ! ! Page 59 Kashmiri Pilau, Devagi Shanmugam ! ! ! ! ! ! Page 60            Cantonese Chicken in a Clay Pot, Violet Oon   ! ! ! ! Page 61 Malay Prawns with Pounded Chili Paste, Pounding Spice Tips, Violet Oon   ! ! ! ! ! ! ! ! Page 62 Bali Travel Log # # # # # # # # # Page 63-64 Bumbu - Seafood Sate Sauce, Lother Arsana              ! ! Page 65 Gado Gado - Vegetable Salad with Peanut Sauce Dressing, Lother Arsana ! ! ! ! ! ! ! ! Page 66            Nasi Goring - Fried Rice, Lother Arsana                 ! Page 67 Bumbu Satay - Peanut Sauce, Lother Arsana                ! Page 68 Sate Pusut Ayam - Chicken Satay, Ketut Sukamara ! ! ! ! ! ! ! ! ! Page 69            Balinese Seafood Soup, Ketut Sukamara                   ! Page 70 Cooking Tips From Around the World! Page134
  19. 19.  Bangkok, Thailand Travel Log  # # # Page 71-72 Naam Prig Pad - Chilli Jam, The Thai Cooking School at the Oriental               ! ! Page 73 Mee Grob - Herbed Crispy Vermicelli, The Thai Cooking School at the Oriental                  ! Page 74 Tom Klohng Goong Pow - Spiced soup of Grilled Prawns, The Thai Cooking School at the Oriental          ! ! Page 75 Fug Thong Gaeng Buad - Stewed Pumpkin with Coconut Milk, The Thai Cooking School at the Oriental ! ! ! Page 76 Moo Sarong - Rounds of Minced Pork in Golden Thread, The Thai Cooking School at the Oriental                ! Page 77 Guay Tiaw Paad Thai - Stirfried Noodles, Thai Style The Thai Cooking School at the Oriental                ! Page 78 Red Curry Paste The Thai Cooking School at the Oriental                  ! Page 79 Ngob Goong - Grilled Curried Mousse with Prawns, The Thai Cooking School at the Oriental          ! ! Page 80 Poo Nai Gardong - Herbed Stuffed Crab-shells, The Thai Cooking School at the Oriental                  ! Page 81 A-Jaad - Cucumber Salad, The Thai Cooking School at the Oriental                  ! Page 82 England Travel Log # # # # # # # # Page 83-84 Black Olive Polenta with Grilled Vegetable and Wild Mushroom Salad, Leith’s School of Food  ! ! ! ! Page 85-86 Walnut Bread, Leith’s School of Food & Wine ! ! ! ! ! Page 87 Apple and Walnut Marmalade, Leith’s             ! ! ! Page 88 Baked Dutch Cabbage “Bombe”, Leith’s                   ! Page 89 Carolin Holmes Herbs, Edible Flowers                  ! Page 90 Bar Woodall Sausages and Hams ! ! ! ! ! ! ! Page 91             Cooking Tips From Around the World! Page135
  20. 20. Wilshire Tracklements, William Tullberg                  ! Page 92 Black Pudding, Anne Nicholls, Bonne Bouche   ! ! ! ! Page 93-95 Shepard’s Pie, Anne Nicholls, Bonne Bouche  ! ! ! ! ! Page 96-99 Almond Soup, Anne Nicholls, Bonne Bouche    ! ! ! ! Page 100 Kedgeree, Cookery at the Grange ! ! ! ! ! ! ! Page 101 Sicily Travel Log # # # # # # # # # Page 102-103 Gelo Di Melone – Watermelon, Anna Tasca Lanza       Regaleali ! ! ! ! ! ! ! ! ! Page 104            Pasta Fritta, Anna Tasca Lanza, Regaleali                  ! Page 105   Italy Travel Log $$ $ $ $ $ $ $ $ Page 106-107 Peperoni Gialli con Olive Nere, Yellow Peppers with Black Olives Masha Innocenti, Italian Cuisine in Florence                  ! Page 108 Chicken Breasts with Lemon and Wild Porcini Mushrooms Masha Innocenti, Italian Cuisine in Florence                  ! Page 109 Penne ai Peperoni - Peppers Masha Innocenti, Italian Cuisine in Florence                  ! Page 110 Salsa di Pomodoro, Tomato Sauce, Gabriela Mari, Scuola di Arte Culinaria “Cordon Bleu”                     !Page 111 Trenette Al Pesto, Gabriela Mari, Scuola di Arte Culinaria “Cordon Bleu”                     !Page 112 Tiramisu, Gabriela Mari, Scuola di Arte Culinaria “Cordon Bleu” ! ! ! ! ! ! Page 113 Chicken Marsala, Gino Rosi and Sandro Bosticco         ! ! Page 114 Strozzapreti Malfatti Gnocchi, Hand Rolled Spinach Gnocchi, Gino Rosi and Sandro Bosticco ! ! ! ! ! ! ! Page 115            Peperonata, Gino Rosi and Sandro Bosticco                 ! Page 116 Cooking Tips From Around the World! Page136
  21. 21. Crostini recipe and Chianti Tips Video, Sandro Bosticco         ! Page 116 Fresh Pasta for Tagliatelle and Ravioli Fulvia Sensani, Venetian Cooking in a Venetian Palace ! ! ! ! Page 117 Tomato Sauce for Tagliatelle Fulvia Sensani, Venetian Cooking in a Venetian Palace ! ! ! ! Page 118 Pasta e Fagioli - Pasta and Bean Soup Fulvia Sensani, Venetian Cooking in a Venetian Palace ! ! ! ! Page 119 Spinach Ravioli de Magro Fulvia Sensani, Venetian Cooking in a Venetian Palace ! ! ! ! Page 120 Venetian Glass Bowl with Caramelized Fruit Fulvia Sensani, Venetian Cooking in a Venetian Palace ! ! ! ! Page 121 Risotto al Limone - Lemon Risotto Lorenza de Medici, Badia a Coltibuono                    ! Page 122 Rolle di Tacchino Al Balsamico - Turkey Roll with Balsamic Sauce, Lorenza de Medici, Badia a Coltibuono ! ! ! ! ! ! ! ! ! Page 123            Pasta con Melanzane e Basilica - Penne with Eggplant and Basil, Lorenza de Medici Badia a Coltibuono ! ! ! ! ! ! ! ! ! Page 124            Gnocchi di Polenta al Gorgonzola Polenta Dumplings with Gorgonzola Sauce, Lorenza de Medici, Badia a Coltibuono                  ! Page 125 Tiramisu, Lorenza de Medici, Badia a Coltibuono ! ! ! ! ! ! ! ! ! Page 126            Ciambella al Salame e Formaggio - Salami and Cheese Bread, Lorenza de Medici, Badia a Coltibuono ! ! ! ! ! ! ! ! ! Page 127            Brasato al Barolo - Braised Beef with Barolo Pia Scavia, La Camilla ! ! ! ! ! ! ! ! Page 128  ! ! ! ! ! ! ! !                         Cooking Tips From Around the World! Page137
  22. 22. Panna Cotta - Boiled Cream Pudding Pia Scavia, La Camilla ! ! ! ! ! ! ! ! Page 129 Addendum $ $ $ $ $ $ $ $ $ Page 130         Acknowledgments + + + + + + + + Page 131          Table of Contents   + + + + + + + + Page 132-139                                                                                                                                                                                                                                                                                      Cooking Tips From Around the World! Page138