by Kate Heyhoe
(Don't miss the Global Gourmet's Holiday Headquarters—your complete holiday planner)
"We bring you the world on a plate"—this is the Global Gourmet's motto and mission. In glancing back through our 2000 archives, I have to say we've had a jolly good year.
In Kate's Global Kitchen, we've tasted Cozy Toasted Yellow Dal and Honored the Kitchen God. We've featured award-winning chefs like Thomas Keller, rode the open range with chuckwagon meals, and even dabbled with a bit of Olympic fare. Our trusty columnists have served up dozens of recipes for pasta and risotto, courtesy Nancy Caivano, and for chocolate from cacao maniac Stephanie Zonis—accompanied by an occasional rant from John Ryan and an elucidating look at food by Culinary Sleuth Lynn Kerrigan.
In this year's Cookbook Profiles, we've spotlighted some 45 cookbooks, each with several sample recipes for you to try at home. Cookbook authors are passionate people who work long and hard to bring you mouth-watering meals. Ours is not a deep-pocketed profession, not like being an oil mogul or Donald Trump, but we enjoy an artistic livelihood filled with the same care and giving that comes from a good home-cooked meal. If you like the sample recipes found in each Cookbook Profile, I strongly encourage you to support your favorite cookbook authors by buying their books. Just click on the "Buy the Book" links at the bottom of each profile or recipe.
So as we bid the year 2000 adieu, here are my picks for a world-food sampler—the best recipes from the year's cookbooks. Thank you all for reading the Global Gourmet, and I look forward to joining you again here for another twelve tasty months.
Happy New Year!
PS—Coming Soon: "Recipe for a Remodel"—where I give you blow-by-blow details of the Global Gourmet's Kitchen Remodel (aka: This Old Money Pit). This is a remodel from a cook's perspective, packed with functional design ideas and product information on the top materials, cookware and appliances to make yours into a true dream kitchen. Appearing here in January, February and March 2001.
|January:||Southwestern fare, simple and fancy...|
|Book:||Red Sage, by Mark Miler|
|Recipe:||Cowboy Coffee Crème Brûée|
|Book:||Authentic Vietnamese Cooking, by Corinne Trang|
|Recipe:||Peanut Dipping Sauce|
|March:||Modern Irish fare...|
|Book:||Gourmet Ireland, by Paul and Jeanne Rankin|
|Recipe:||Mussels with Potato and Garlic|
|April:||Indian—with a spin...|
|Book:||Raji Cuisine, by Raji Jallepalli|
|Recipe:||Roasted Leg of Lamb with Mint Chutney and Mint-Flavored Potatoes|
|May:||Mexico's hot tamales and more...|
|Book:||Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken|
|Book:||Simple French Desserts, by Jill O'Connor|
|Recipe:||Coeur à la Crème|
|July:||American cuisine picked by the queen...|
|Book:||An American Feast, with Julia Child and others|
|Recipe:||Fish Tacos from Baja California|
|August:||Italian homestyle favorites...|
|Book:||David Ruggerio's Italian Kitchen, by David Ruggerio|
|September:||Chinese made easy, by a master chef...|
|Book:||Martin Yan's Invitation to Chinese Cooking, by Martin Yan|
|Recipe:||Chicken in a Packet|
|October:||Mixing it up 'Down-Under'...|
|Book:||Fusions: A Look at New Australian Cooking, by Martin Webb & Richard Whittington|
|Recipe:||Slow-Cooked Chicken with Coconut and Whole Spices|
|November:||From mezzes to fezzes in the Middle East...|
|Book:||The New Book of Middle Eastern Food, by Claudia Rodin|
|Recipe:||Tomatoes Stuffed with Ground Meat, Currants, and Pine Nuts|
|December:||North Africa, where cuisines collide...|
|Book:||The Vegetarian Table: North Africa, by Kitty Morse|
|Recipe:||Garlic and Cheese Betzels|
Copyright © 2000, Kate Heyhoe. All rights reserved.
This page created 2000 and modified November 2006.
Anatolia: Turkish Recipes
The Beer Bible
Beetlebung Farm Cookbook
Bird in Hand (Chicken)
Bob's Joke Burgers
Dinner at Home
Fast Food (Andrew Weil)
Food 52 Genius
The Food Lab
Heritage Southern Recipes
Jemima Code African Recipes
Near & Far World Recipes
NOPI Restaurant Cookbook
Oxford Companion to Wine
Phoenix Claws: Chinese
The Third Plate
V Is for Vegetables
What Katie Ate
The Whole 30
Whole Food Kitchen
Zahav Israeli Cooking
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