The recipes in this book are a collection of both – aspirational restaurant recipes and easy to make ones, both of which capture the flavor of that country and its people. The book is divided into international regions and countries based loosely on her travels and the cookery show she hosted for Star TV. There is gastronomical history of each cuisine and boxes on special features. Mexican cuisine was born out of the Spanish invasions on an ancient Aztec Indian culture.
In the words of the author: "Recipes in this book draw from my experiences from Barcelona to Bali, the food I ate and sometimes cooked, the people I met and the wonderful dishes I sampled along the way."
About the author
Gourmet specialist Karen Anand is a woman of many attributes. She's a food consultant, writer, and businesswoman, all rolled into one. She trained briefly in Alain Sanderen's three star Michelin restaurant, Lucas Carton, in Paris. In 1991, she ran a restaurant at the Piano Bar specializing in salads known as the Salad Bar, the first of its kind in Bombay. She left to start her own business, launching the city's first European style cheese shop and delicatessen, The Grand Cheese Bazaar, and her own label, Karen's, specializing in fruit preserves, marmalades, salad dressings and specialty sauces.