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Food of the world - travels through taste exotic fruits in an asian market

Travel round the world from your kitchen table with these mouth-watering recipes from these books available at Stanfords. Choose from local specialities to rare delicacies, and discover how easy dishes from different countries and cultures can be to cook at home.

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Sweden - Beef a la Lindström (biff Lindström)
The Scandinavian Cookbook: A Swedish classic with a Russian connection. Resembling a hamburger but with the sweet taste of beetroot and the saltiness of capers, introduced in Sweden in 1862 by Henrik Lindström, who had been born and raised by a Swedish family in St Petersburg.
Spain, Majorca - Dirty rice (arrós brut)
Majorca – Cooking and Gastronomy: A traditional Majorcan recipe, in which the ingredients used are those currently available. Literally translates as ‘dirty rice’, referring to the colour of the rice when darkened by the game.
Poland - Roast eel (wegorz pieczony)
The Polish Kitchen: This delicious and underestimated fish is considered a delicacy in Poland. It is eaten as a starter or as a main course and served in a variety of ways. This recipe shows eel at its best: the soft delicate flesh, so at odds with its muscular appearance, is delicious lightly roasted, and well complemented by the mild mustard sauce.
Morocco - Lamb shank and prune tagine
A Little Taste of Morocco: In most Moroccan villages, the midday meal is the main meal of the day, which usually begins with two or three salads, followed by a tagine.
Japan - Japanese-style pork cutlet with miso sauce (Tonkatsu)
Essentially Japanese - Cooking & Cuisine: Of the hundreds of pork dishes developed in Japan over the years, tonkatsu (crumbed pork cutlet) is probably one of the most popular.
France - Pear Tarte Tatin
At My French Table: This glazed upside-down pastry is traditionally made with apples, but the pears give the tart a lovely texture.
Indonesia - Steamed plantain with crisp-fried dried anchovies in coconut
Sri Owen’s Indonesian Food: In central Java, the plantain is steamed after each individual portion has been wrapped in banana leaf.
Spain - Chickpeas with chorizo (garbanzos con chorizo)
The Food of Spain: This combination of two emblematic ingredients of Spanish cooking provides a simple but satisfying tapas dish.
Hungary - Night owl soup (korhelyleves)
Culinaria Hungary: Hungarians try to ward off a hangover with night owl soup – eaten at dawn after an all-night party.
Spain - Don Quixote’s Friday lentils (lentejas para viernes)
Cooking from the Heart of Spain: On Fridays Don Quixote ate lentils. Or so Cervantes tells us in the first paragraph of the novel. Because it was Friday – a day of abstinence from meat in the Catholic Church – they were certainly lentils viudas (‘widowed’ – bereft of meat).