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The Foodspotting Field Guide

The Foodspotting Field Guide

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The Foodspotting Field Guide

Lunghezza:
133 pagine
36 minuti
Pubblicato:
Mar 18, 2014
ISBN:
9781452130088
Formato:
Libro

Descrizione

This guided journal from Foodspotting—the global online community of recreational foodies—presents 75 must-try dishes from six continents, inviting Foodspotters to seek them out in their own cities and travels. Each of the 75 entries includes a photograph, a description of the dish's origins and ingredients, a pronunciation guide, and fill-in prompts and infographics where readers can record their encounters and taste sensations. A compact, full-color, interactive package featuring a quintessential sampling of the world's cuisine—from ceviche to Wiener Schnitzel to chicken and waffles—The Foodspotting Field Guide redefines culinary tourism for a new generation of food thrill seekers.
Pubblicato:
Mar 18, 2014
ISBN:
9781452130088
Formato:
Libro

Informazioni sull'autore

Foodspotting is a website and app for finding and sharing great dishes.

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The Foodspotting Field Guide - Foodspotting

Form

1 / MEAL

Adobo

SPOTTED BY JOANNA CHOA

ORIGIN: Philippines

TYPICAL INGREDIENTS: Chicken, vinegar, garlic, soy sauce, bay leaves

/ah-DOH-boh/ Peanut butter and jelly, ketchup and fries, vinegar and garlic—some flavors just belong together. In this quintessential Filipino dish, vinegar and garlic make a marinade with bay leaves, pepper, and soy sauce. Meat, typically chicken or pork, slowly simmers in the marinade until it is fall-off-the-bone tender, and then it’s served over white rice. Vegetables can also be cooked this way. Adobo flakes feature leftover adobo meat that has been shredded and pan-fried. Spanish explorers encountered this dish in the Philippines a long time ago and applied their name for marinade to it. Adobo variants can also be found in Peru and Puerto

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