The Foodspotting Field Guide by Foodspotting

By Foodspotting

This guided magazine from Foodspotting—the worldwide on-line group of leisure foodies—presents seventy five must-try dishes from six continents, inviting Foodspotters to hunt them out of their personal towns and travels. all of the seventy five entries features a picture, an outline of the dish's origins and constituents, a pronunciation consultant, and fill-in activates and infographics the place readers can checklist their encounters and style sensations. A compact, full-color, interactive package deal that includes a imperative sampling of the world's cuisine—from ceviche to Wiener Schnitzel to fowl and waffles—The Foodspotting box Guide redefines culinary tourism for a brand new new release of meals thrill seekers.

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Extra resources for The Foodspotting Field Guide

Sample text

Eaten as a main course, especially for children’s birthdays, pannenkoek can be made with a wide variety of savory or sweet ingredients. The French clafouti is a similar dish, Austrian versions are called kaiserschmarrn, and Finnish pancakes are pannukakku. SWEET SAVORY COLD HOT LIGHT HEAV Y ORIGIN : Brazil Pastry crust, assorted fillings TYPICAL INGREDIENTS : SPOTTED BY HUA LIN 48 / SNACK Pastel /PAHSCH-tell/ The Brazilian pastel is a portable snack of a rectangular or half-circle turnover freshly made and deep-fried.

Similar toasted sandwiches are called tosti in the Netherlands. SWEET SAVORY COLD HOT LIGHT HEAV Y ORIGIN : Japan Fried pork cutlet, curry sauce, rice TYPICAL INGREDIENTS : SPOTTED BY CHOOKY 30 / MEAL Katsu Curry /KAHT-sue CURR-ee/ This smooth, slightly sweet and spicy Japanese-style curry is widely loved in Japan and the world abroad. It is loosely based on Indian curry, which was introduced to Japan by the British. Katsu curry is specifically a breaded and fried pork cutlet served with curry sauce and rice.

SWEET SAVORY COLD HOT LIGHT HEAV Y ORIGIN : Laos TYPICAL INGREDIENTS : Ground meat, mint, onion, ground toasted rice SPOTTED BY NUTOEY 38 / SIDE Larb /LAR-buh/ The national dish of Laos, this salad is made with moo (ground pork), gai (chicken), or ped (duck). There are also basil, mint, and bright red chili flakes. Lime juice and fish sauce add spicy and sour flavors, while finely ground toasted rice is an essential addition to the dish. Eaters use cabbage leaves, lettuce, or cucumber slices to scoop up bites of salad.

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