All Around the World Cookbook

1. Travel Ignites Culinary Imagination

During the next two years, I visited 33 countries, immersing myself in the food of the world.

A culinary odyssey. This book is born from a two-year, 33-country journey, sparked by a publisher's vision and fueled by childhood memories of Russian grandparents' food. The author sought out cuisines influencing American cooking, starting with Russia, then exploring Southeast Asia, North Africa, Japan, India, the Caribbean, Mexico, South America, and the British Isles. This extensive travel provided a rich tapestry of experiences and flavors to draw upon.

Markets as inspiration. Visiting vibrant marketplaces worldwide became a primary source of inspiration. From the dazzling colors of Marrakech souks to the bustling energy of Mexico's Mercado Central de Abastos and the Baltic bounty of Stockholm's Saluhall, the author found that the artistry of arranging fresh produce and the unique regional ingredients sparked countless recipe ideas. These markets were seen as the heart and soul of each place, offering a direct connection to the local food culture.

Adapting global palettes. Upon returning home, the author approached her kitchen as a blank canvas, developing flavor palettes based on the predominant aromas, colors, and tastes encountered in different countries. These palettes, ranging from hot and fiery in tropical regions to cool and reserved in colder climates, were then fused to create new, exciting recipes that reinterpret global cuisines rather than strictly adhering to tradition.

2. Breakfasts Around the World: A Luxurious Start

When I’m traveling, the early hours of the morning are my favorite time to get some work done and are thoroughly enhanced by the arrival of a beautiful breakfast served by handsome men...

The joy of hotel breakfasts. Traveling offers the simple luxury of a leisurely breakfast, often elevated by attentive service and local specialties. Whether enjoyed in a hotel dining room or delivered via room service, these morning meals provide a moment of peace and indulgence before the day's adventures begin. The author cherishes the details, from endless coffee pots to fine jams and perfectly ripe fruit.

Memorable morning meals. Specific breakfast experiences stand out, highlighting the diversity of global morning fare.

• Moroccan breakfast at the Mamounia Hotel featured harira soup and honey-combed pancakes.
• Budapest's Hotel Gellert offered smoked ham, gherkins, and cheese pastries.
• Havana's Inglaterra served boiled and scrambled eggs, black bread, and fruit.
• Oaxaca's Café Tacuba delighted with huevos rancheros and Mexican hot chocolate.
• Rio's Copacabana beach provided fresh fruit, ham, cheese, and strong coffee.
• Crete's Hotel Doma presented mizithra cheese, olives, honey, and yogurt with cherry compote.

Bringing global breakfasts home. The inspiration from these travels translates into recipes for special starts to the day. Examples include:

• Irish Porridge with brown sugar and cream.
• Banana Brunch Soup from Jamaica.
• Nani's Tortilla de Patatas, a Spanish potato omelet.
• Turkish Western Omelet with feta and pastrami.
• Swedish Pancakes served with berries.

3. The Global Ritual of Aperitifs and First Bites

Aperitifs around the world welcome the end of the work day, glasses brimming with conviviality and anticipation.

Welcoming the evening. The twilight hour across the globe is marked by a universal ritual: gathering for a drink and small bites to transition from the day's activities. This tradition, whether called meze in Greece and Turkey, tapas in Spain, or zakuski in Russia, is about relaxation, conversation, and anticipating the meal to come. These "first bites" are essential companions to the evening's libations.

Diverse small plates. The variety of these appetizers is vast and reflects regional flavors and ingredients.

• Russia offers robust zakuski like caviar eggs and wild mushroom blinchiki.
• Spain presents stunning tapas such as spiced olives and tortilla de patatas bites.
• Greece and Turkey feature garlicky meze like tsatsiki, baba ghanouj, and spiced olives.
• Southeast Asia contributes exotic spring rolls and spicy sweet shrimp.
• Brazil offers onion bites and other savory nibbles.

Perfect pairings. These small dishes are designed to complement specific drinks. Dry Fino sherry in Spain, iced vodka or brandy in Russia, raki or ouzo in Greece and Turkey, and tropical rum drinks in the Caribbean all find their ideal partners in these flavorful bites. The ritual emphasizes savoring the moment and the company.

4. Soups: Universal Comfort and Regional Flair

From teeming North African medinas in the soft light of dawn to spirited fiestas on summer evenings in Ixtapa, soup nourishes the body as well as invigorates the soul.

A global embrace. Soup is a comforting and invigorating dish found in diverse forms across the world. It serves as a reflection of local produce, culinary preferences, and cultural influences, often acting as a "melting pot" itself for regional ingredients and techniques. The author's journey revealed the profound role soup plays in nourishing both body and spirit.

Regional variations. Soups showcase the unique flavor palettes of different countries.

• Moroccan Harira is a spiced lamb and legume soup.
• Scottish Cock-a-Leekie features chicken, leeks, and barley.
• Indian Mulligatawny is a mild curry chicken soup.
• Indonesian Soto Banjar is a perfumed chicken noodle soup with cinnamon and cardamom.
• Italian Minestrone is a hearty vegetable soup, often thickened with beans or pasta.
• Portuguese Sopa Alentejana is a garlic and cilantro bread soup with a poached egg.
• Russian Borscht is a hearty beet soup, often with meat and vegetables.
• Mexican Gazpacho is a cool, vibrant vegetable soup.

Building flavorful broths. The foundation of many great soups is a rich, homemade broth. The book provides recipes for:

• Chicken Broth
• Rich Beef Broth
• Fresh Vegetable Broth
• Fish Stock
• Lamb Stock

These broths, infused with regional herbs, spices, and vegetables, provide the depth of flavor necessary for world-class soups.

5. Salads: A Canvas for Global Flavors

Tossed or composed, there are simply no limits when it comes to salads.

Beyond the basic. Salads have evolved from simple side dishes to complex, artistic creations that highlight fresh ingredients and regional tastes. The author sees salads as a creative outlet, combining diverse textures, colors, and flavors from around the world. The abundance of fresh greens and vegetables available today fuels this creativity.

Global salad inspirations. Travel revealed a wide array of salad styles and flavor combinations.

• Greek Salad updated with roasted peppers and olive purée.
• Spanish Sevilla Tapas Salad with tomatoes, onions, and capers.
• Chilean Avocado Salad with tomatoes, melon, and a yogurt dressing.
• Scandinavian Dilled Cucumber Salad, light and refreshing.
• French La Coupole Salad with beets, endive, mâche, and walnuts.
• Caribbean Mambo Fruit Salad with tropical fruits and lime-garlic vinaigrette.
• Russian Garden Salad with cucumbers, radishes, and a yogurt dressing.

Dressings that define. The vinaigrettes and creamy dressings used in these salads are as important as the ingredients themselves, adding a defining regional touch. Examples include:

• Roasted Red Pepper Vinaigrette
• Chinese Vinaigrette
• Walnut Oil Vinaigrette
• Lemon-Garlic Vinaigrette
• Lime-Garlic Vinaigrette
• Lemon-Mint Yogurt Dressing
• Apple Cider Vinaigrette

These dressings, often featuring fresh herbs, citrus, and regional oils, elevate simple greens and vegetables into memorable dishes.

6. The Grand Tour of Meats, Poultry, and Seafood

Although today we are unlikely to serve a meat dish to our guests, perhaps the times are changing again.

Reclaiming meat's place. The author notes a shift away from meat in recent years but suggests a return, inspired by the innovative and delicious meat preparations encountered globally. From Argentine barbecues to Moroccan tagines, meat dishes are presented as exciting and worthy centerpieces for meals.

Diverse meat preparations. Different cultures offer unique ways to prepare meat, often reflecting local ingredients and cooking methods.

• Argentine Asado (barbecue) focuses on the quality of the beef.
• Brazilian Feijoada is a hearty pork and bean stew.
• Jamaican Jerk Pork Ribs are marinated in a fiery, spiced sauce.
• Moroccan Lamb and Prune Tagine combines sweet and savory flavors.
• Hungarian Magyar Goulash is a robust beef stew with paprika.
• Spanish Andalusian Steak Rollos are filled with peppers, olives, and ham.

Poultry and game worldwide. Chicken, duck, and game birds are transformed by regional marinades and sauces.

• Scottish Roasted Pheasant with a honey and Drambuie sauce.
• Swedish Black Currant Duck Breasts with a tangy berry sauce.
• Hungarian Paprika Chicken with a creamy sour cream sauce.
• Japanese Tokyo Fried Chicken with a light cornstarch crust.
• Moroccan Baby Bisteeyas, flaky phyllo pies filled with spiced chicken.

Seafood from every shore. Fish and shellfish are prepared simply or elaborately, showcasing fresh flavors.

• Turkish Halibut Lemon Kebabs infused with citrus and herbs.
• Spanish Black Sea Bass baked in a salt crust.
• Jamaican Island Grilled Red Snapper with thyme.
• Thai Curried Pineapple and Prawns in a coconut milk sauce.
• Greek Hot Shrimp in a Pot with tomatoes and feta.

7. Breads and Cheeses: Cornerstones of World Cuisines

My most marvelous experience with Greek cheese was on the island of Crete when I first tasted a smooth, delicious, velvety piece of Manouri.

The world of bread. Bread is a fundamental food across cultures, with each region boasting unique varieties. From the dense whole-grain loaves of Scandinavia to the sweet festival breads of Portugal and the crispy flatbreads of the Middle East, bread serves as a comforting staple and a perfect accompaniment to countless dishes. Baking fresh bread at home, though sometimes perceived as difficult, is presented as a rewarding endeavor.

Notable global breads:

• Portuguese Pão-Doce, a sweet festival bread.
• Italian Rosemary-Olive Bread, fragrant and rustic.
• Scandinavian Wheat Berry Bread and Limpa, dense and flavorful.
• Middle Eastern Lavash, light and crispy.
• Irish Soda Bread, quick and easy to make.
• Scottish Oatcakes, simple and earthy.
• Alsatian Kugelhopf, an eggy, raisin-studded yeast bread.

A new cheese landscape. Beyond the familiar French and Italian varieties, a world of spectacular cheeses is becoming more accessible. These cheeses, often reflecting the local terrain, climate, and traditional production methods, offer diverse textures and flavors.

Exciting cheese discoveries:

• Spanish Manchego, Roncal, Mahón, Cabrales, and Cantabria.
• Portuguese Serra and Serpa, soft and runny or aged and tangy.
• Danish Samsoe, Danbo, Havarti, Esrom, Danablu, and Castello.
• Swedish Grevé, Herrgårdhost, Hushållsost, Kryddost, Mesost, Prästost, Sveciaost, and Västerbottenost.
• Greek Feta, Graviera, Kasseri, Manouri, Mizithra, Kopanisti, and Kefalotiri.

8. Condiments and Spices: The Jewelry Box of Flavor

Having a great condiment repertoire is like having a well-stocked jewelry box.

Adding sparkle to dishes. Condiments and spice blends are essential for adding bursts of flavor, texture, and excitement to meals. They provide balance through contrasts like sweet and sour, smooth and chunky, or hot and cool, ensuring that no dish is ever underdressed. Creating homemade versions allows for customization and freshness.

Global condiment highlights:

• Moroccan Preserved Lemons, essential for tagines.
• Thai Pickled Carrots and Cucumbers, delicately sweet and sour.
• North African Harissa, a fiery red chili paste.
• Indian Chutneys, ranging from sweet and fruity to sour and piquant (e.g., Tomato Apricot Chutney, Savory Mint and Coriander Chutney).
• Jamaican Pepper Sauce, a sweet and spicy blend for meats.
• Creole Sauce Chien, an exotic vinaigrette for grilled fish.
• Mexican Salsas, vibrant and fresh (e.g., Salsa Carnaval, Kiwi Salsa, Fiesta Corn Salsa).
• Indonesian Raitas, cooling yogurt condiments (e.g., Minted Banana-Coconut Raita, Apple-Pineapple Raita).

The art of spice blending. Masalas, the aromatic spice mixtures of India, are key to complex flavors. Creating custom blends allows for tailoring heat and aroma to specific dishes.

• Masala for Mildly Spiced Sauces (cardamom, cumin, cinnamon).
• Savory Masala for Meat (cumin, coriander, cardamom, ginger).
• Sweet Garam Masala (cardamom, cinnamon, cloves).
• Colombo Curry Powder (coriander, fenugreek, cinnamon, cumin).
• My Own Curry Powder (cumin, fenugreek, ginger, mace).

9. Desserts: Lush, Intoxicating Sweet Endings

Lush, intoxicating, gooey, totally satisfying—all the things great desserts should be.

The sweet finale. Desserts around the world offer a delightful conclusion to any meal, ranging from light and refreshing fruit preparations to rich, decadent cakes and pastries. The author's travels revealed a global appreciation for sweet endings, often tied to local ingredients and traditions.

A world of sweet treats:

• Turkish Banana Bliss with honey and chèvre.
• Jamaican Lime Baked Bananas, sweet and tangy.
• Greek Cherry Compote and Quince Spoon Sweet, fruit poached in syrup.
• French Peches au Bandol, peaches poached in wine.
• Russian Melon Coupe Sasha with Cognac and rum.
• English Scarlet Summer Pudding, a berry and bread confection.
• Mexican Christmas Bread Pudding and Coconut Rice Pudding, comforting classics.
• Australian Pavlova, a meringue and berry delight.
• Danish Copenhagen Butter Cookies, light and melt-in-your-mouth.
• French Profiteroles filled with pastry cream and chocolate sauce.
• Austrian Sachertorte, a classic chocolate and apricot cake.
• Greek Galatoboureko, a custard-filled phyllo pastry.

Regional cake and pastry specialties:

• Finnish Cardamom Tea Loaf, aromatic and spicy.
• Hungarian Cherry Tea Cake, simple and fruity.
• Moroccan Pumpkin Tea Loaf with dates and apricots.
• Turkish Fig Pastries, flaky phyllo filled with nuts and fruit.
• Scottish Shortbread, buttery and traditional.
• Jamaican Gingerbread, moist and spiced.
• Indonesian Ribbon Cake, layered and aromatic.

Last updated: June 18, 2025