Cooking Tips From Around the World, A Culinary Travel Adventure

Cooking Tips
From Around
The World
A Culinary Travel Adventure

!
Linda Naughton

Copyrights and Document Distribution
This document is protected by United States Copyright Laws and
International treaties. This document may not be reproduced, distributed, transmitted in
any form or by any means without the written consent of the author
ISBN 978-0-615-34082-1

Copyright © by Linda Naughton
all rights reserved

Contact Linda@CookingTipsTV.com

Cooking Tips From Around the World! Page2

About this E-book

Welcome to Cooking Tips #om Around the World, a Culinary Travel Adventure

Join me in experiencing international cuisine, culture, the products and people who are
passionate about their indigenous recipes, history and food.

This e-book is ﬁlled with great recipes, links to cooking videos with tips and photos taken
while I was on an international adventure.

When you see the video symbol , and you’re online, be sure to click on the link and view
the video showing regional tips and recipes. This is an easy way to watch how a dish is
prepared; you can then print the recipe from the e-book.

Thank you for purchasing this e-book. I hope you learn and enjoy the wonderful food that
makes each place special and delicious!

Easy Navigation Through the e-book with Bookmarks
You if use Adobe Acrobat Reader, on the left side of the screen there is a Bookmark’s Panel. You’ll
notice each country is bookmarked and if you expand the bookmark by hitting the plus sign next to
the bookmark on a PC or the triangle on MAC, chefs’ names will appear. When you expand the
chef ’s name, the recipes will be listed.


Introduction
My grandmother came to the USA from Ireland,
alone, when she was 16 to find a better life.
I grew up admiring her and realized I have the
same sense of adventure.

I’m also a Foodie. I’m the person who talks about
food anytime, any day.

So when I made some money in the computer
industry, I decided to take a hiatus. I lived in
Cabo San Lucas for a while and worked with
crews from television stations where they were
filming various sports and lifestyle programs. I
learned how to do on-location shoots and found
it fascinating. At the same time, I was watching
cooking shows and noticed that very few had
actual international chefs teaching their cuisine.
It was American chefs saying that they just
returned from a trip to Italy or Asia or wherever
and found an interesting recipe.
I was just getting divorced, didn’t have kids and
was ready to travel. I love to cook and wanted to
do something with a cooking adventure.

And then it hit me! What if a woman traveled
solo around the world and videoed cooking
schools and chefs teaching their indigenous
cuisine! It became my dream and mission.
I flew to Atlanta and stayed with friends and
started researching English speaking
International Cooking Schools.
I noticed that Julia Child was appearing at Macy’s
Linda Naughton with Julia Child and signing books and I thought: why not ask her
and Assistant Lenada Merrick what she thinks. After all, I’m spending a life
savings to travel solo around the world filming
cooking schools and chefs; I wanted some
feedback.

Her cooking demo was preparing: Chicken
Breast en Piperade, Braised in Peppers, Onions,


Tomatoes and Herbs. The sizzle and aroma was
amazing and her sense of humor enchanted the
audience.
I was on a mission and nervously waited till she
sat at the signing platform and started signing
books. It seemed like forever but finally it was my
turn in line. When an assistant, Lenada Merrick,
asked what I want signed in the book, I
requested: To Fellow Leo. When Julia heard this
she smirked and I realized it was my time to ask
her about my project.
As we know, Julia was 6ʹ′2 and bigger than life.
When I started telling her about my idea, she
listened. When I finished, she stood up and
threw her arms up and said: “This is the best idea
I’ve heard in a long time!” Standing on that 2 ft
high platform with her arms extended, I had a
religious experience. She liked my idea!
I contacted cooking schools, made a plan, sold
everything, bought a Canon still and a Sony video
camera and an around the world airline ticket.
I started in New Zealand. Why? Well, this is an
Linda in Thailand, and with Lorenza de adventure, and I wanted to do something
Medici in Siena, Italy at the Badia a Coltibuono different. After all, some of the world’s best
Cooking School
ingredients come from remote places like New
Zealand and there were cooking schools!
Julia went on and created her Master Chefs series
and I eventually fulfilled my dream and traveled
the world solo filming talented teachers and
chefs. I still feel lucky to have had her
affirmation.
This e-book is going to take you on this journey!
I hope you enjoy and learn about the unique
people, products and cuisine from around the
world.


Singapore
Because of its strategic position as a port in Southeast Asia,
Singapore is a spice trading capital and foodie heaven. With the
inﬂuence of Chinese, Indian and Malay ingredients, Singapore is a
melting pot of cultures and cuisines. It’s also a very safe place for
women traveling alone. Strict government rules prevent most crimes
– don’t even think about chewing gum - and the city is very clean.

I started my Singapore adventure at The Imperial Herbal Restaurant where Chinese
medicinal herbs are used to create healthy menu items. You’ll learn the Yin-Yang of
balancing ingredients and what to eat when your body is feeling chipper or sick.
Scorpions and ants, anyone? How about washing it down with some Deer Penis Wine with
Ginseng? There are fun videos to watch where I put the camera on auto-focus and Mrs.


Wang explains the science of keeping the body healthy
through the heat and coolness of ingredients and the
method of cooking.
Next stop was with renowned Singapore restaurant and
cooking school owner, Mrs. Devagi Shanmugam. Devagi
prepared traditional Indian recipes. In the extreme heat
and humidity – my cameras once again fogged up, but
eventually we captured great tips and recipes from her
vast knowledge of this culture.

Women in Traditional and Modern Outfits
Violet Oon, Singapore’s Food Ambassador prepared a Malay spice mixture, where in times
past, girls were judged to be good wife candidates by their spice pounding techniques. She
uses this mixture with Prawns and offers tips on preparing and knowing when spices are
cooked. She also prepared traditional Cantonese Chicken in a Clay Pot that’s healthy and
easy since it’s one pot cooking.

The extreme difference between the modern architecture and the
old town streets situated in close proximity housing curry shops
where barrels of spices are ready for you to choose a blend of your
own spice mixture, plus the prominence of cultures using spices and
herbs to create their unique cuisines, makes Singapore a hub for
foodies to explore and enjoy.

Ants and Scorpion meal
Curry Shop


The Imperial Herbal Restaurant in Singapore

The Imperial Herbal Restaurant, in Singapore, combines ancient Chinese herbs with usual
ingredients and creates a tasty healthy menu.
The Chinese believe that health comes from a balance of life forces within the body and in
harmony with the environment.
This is achieved by eating foods of various flavors, energies and organic actions. The five
energies of food are described as: cold, hot, warm, cool and neutral.These do not pertain to
the temperature, but to the capacity of each food in generating sensations in the body .hot
or cold, yang or yin.
Hot foods are usually red meats and fried ingredients. Spicy foods also tend to be yang.
Eggplant is yin and a cool food but when fried it becomes balanced and yang.

balancing-yin-yang-foods-for-better-health.

Here are some examples of Hot foods: Beef, hot peppers, chocolate, ginseng, mango, onion,
pepper, butter, curry, mustard, pork, sesame seeds and oil and cinnamon.
Warm foods: celery, chicken soup, ginger, cheese, coffee, ham, potato, pomegranate,
walnuts, rice, garlic, chicken liver, pumpkin, green onions, honey and wine.
Neutral foods are: Dried bean curd, chicken, papaya, peas, tea, rice, asparagus, carrots,
raisins, red beans, pears, soy sauce and wheat flour.
Cooling foods: almonds, banana, beer, grapes, mushrooms, pineapple, tomato, apples,
broccoli, corn, oranges, spinach, melon, fish, oysters, squid and yams.
Cold foods: radish, mussels, peppermint leaves, soy milk, bitter medicinal teas, bean sprouts,
clams, crab, mung beans, cucumber, salt and green tea.

Here are videos with interesting ingredients! Deer Penis Wine – the natural Aphrodisiac!
Scorpions and Ants!

deer-penis-wine-the-natural-aphrodisiac.

scorpions-and-ants-yum!.


Stir-Fried Diced Chicken with Bean Paste and
Ginkgo Nuts
Imperial Herbal Restaurant, Mrs. Wang-Lee Tee Eng,
Singapore
Ingredients:
• 250g (1cup) chicken
• 25g (1 oz) ginkgo nuts
Marinade:
• 1 tsp Chinese rice wine
• 1/2 egg white
• 1/3 tsp salt
• 1 tsp cornstarch
Stir Fry:# # # # # #
• 3 tsp sweet bean paste
• 1 tsp sugar
• 1/2 tsp soy sauce
• 1/2 tsp sesame oil
• 2 tsp water
• 1 slice old ginger, chopped With Chef Wang-Lee Tee eating Scorpions
• 1 oz spring onion, chopped
Method:
Dice chicken into 1” cube and marinade for 1/2 hour.
Boil ginkgo nuts in water for 10 minutes. Shell ginkgo nuts and remove membrane by
rubbing oﬀ the brown skin. Push a ﬁne toothpick through one end of the nut to remove the
bitter central core.
Put enough oil to cover pan until just warm (not hot). Put marinated chicken in the oil for 3
minutes to seal juices (80% cooked). Remove the chicken from oil and drain.
Heat 2 teaspoon oil, fry the chopped ginger and spring onion till fragrant. Add Stir—fry
ingredients over low heat for 10 seconds, until sauce thickens.Add Chicken and ginkgo nuts,
stir fry over high heat. Mix well. Dish out and serve immediately.

TIP: Ginkgo nuts are believed to be good for asthma, cough, gynecological problems, bladder ailments
and urinary disorders.


Caramelized Sweet Potatoes with Sugar
Strings
Singapore

Ingredients:
• 2 T sugar
• 1/2 T vegetable oil
• some plain water
• Sweet Potatoes 225gm (8 oz)

Method:
Skin Sweet Potato and cut into pieces. Heat oil in wok.
When sizzling hot, put in sweet potatoes to deep fry until golden brown. Drain and set
aside.

Heat 1/2 tablespoon of oil. Add some water and 2 tablespoons sugar. Bring to a boil over
high heat.
Let it boil till it turns to thick golden brown syrup.
Add fried sweet potatoes and quickly toss the sweet potatoes in the wok several times until
the sweet potatoes are well-coated with the syrup.
Serve immediately together with a bowl of ice water. To eat, take a piece of sweet potato
with a pair of chopsticks and dip it in the ice water. This will crystallize the sugar so that it
is crisp outside and soft inside.

TIP: The longer you can pu& the strand of sugar, the better your cooking ski&s!


Eggplant with Pine Nuts
Singapore
Ingredients:
• 325 g (12 oz) eggplant
• 37.5 g (1 ½ oz) pine nuts
• Cooking oil to cover pan
• 3 T corn starch
• 1 T plain ﬂour
• 1 slice old ginger, chopped
• 1 oz spring onions, chopped
• 1 tsp garlic
Sauce:
• 1/2 tsp chili sauce
• 1/2 tsp light soya sauce
• 1/2 tsp dark soya sauce
• 2 tsp sugar
• 1/3 cup chicken stock
• 1 tsp sesame oil
Method:
Fry pine nuts until cooked.
Remove skin of egg plant and cut into angular shapes.
Heat oil. Put eggplant in water and drain it.
Roll the eggplant with the cornstarch mixed with plain ﬂour.
Put the eggplant into oil over low heat, fry until golden brown.
Drain and place on plate.
Heat 1/2 T oil, fry the chopped onion, ginger, garlic and chilli sauce until fragrant. Then add
light and dark soya sauce, sugar and chicken stock. Mix well with cornstarch, Add sesame oil
and fried pine nuts to the sauce. Put the sauce in a separate bowl, or pour over the eggplant.
Serve immediately.
TIP: E'plant contains vitamin P which can prevent hardening of blood vessels and is useful in the
treatment of arteriosclerosis, a report #om China indicates. Pine nuts retard aging,

balancing-yin-yang-foods-for-better-health.


Sarki - Cold Cucumber soup
Devagi Shanmugam, Thompson Cooking Studio
Singapore

Ingredients:
• 200 g - 1 1/4 c mung dhal (beans),
washed and drained
• 10 cups water
• 1 tsps ground turmeric
• 2 tsps cumin, roasted
• 3 green chilies
• 1 level tsp ground black pepper
• 50 ml lemon juice + 1 cup water
• 3 pieces spring onions, sliced very ﬁne,
drop into cold water
• 2 cucumbers {must not be matured) diced
• 3 tomatoes, blanched and chopped
• 100 ml - 3/4 c yoghurt
Chef Devagi Shanmugam
• salt

Method:
Put dhal, water and turmeric into a pot and cook till dhal is soft.
Cool well.
Put the cooked dhal, roasted cumin, green chilies and the black pepper into a blender and
blend till smooth.
Add salt and lemon juice
Mix well and refrigerate.
When serving, place a little bit of the spring onion, tomatoes and the cucumber in a bowl.
Pour in the blended dhal and serve a dollop of yoghurt.
This recipe is from Gujarat. India

cucumber-soup-from-singapore.


Phalon Ka Raita
Devagi Shanmugam, Thompson Cooking Studio
Singapore

Ingredients:
• 500 ml (2 cups) plain yoghurt
• 1½ T salt
• 2 tsp cumin seeds, roasted and pounded coarsely

• a dash of pepper
• 2 T sugar
• juice of 1 lemon
• Mix Together
• 2 bananas, peeled and diced
• 1 Granny smith apple, cored and diced
• 100 gm (1/2 c) seedless grapes, halved
• 1 small cucumber, skinned and diced
• 1 orange, peeled and chopped
• 100 gm (1/2c) pineapple, diced

Method:
Put the fruits into a salad bawl.
Pour the prepared yoghurt mixture over it.
Serve chilled.

phalon-ka-raita-from-singapore


Cantonese Chicken in a Clay Pot
Violet Oon, Singapore
For the Spice mixture to deep fry:
• 2 c oil in wok, heated till shimmering and when a chop stick is inserted, it sizzles
• 10 shallots, peeled, cook until golden color
• 10 garlic cloves, peeled
• 5-6 ginger slices
Start with the shallots since they will take the longest time. Add each ingredient for 1-2
minutes, remove and drain. Pour out oil.
Chicken in Pot:
• 1 T cooked oil (oil used to cook the spice mixture)
• Add deep fried spice mixture
• 1 lb chicken cleaned and cut up
• ½ c stock
• 1 ½ tsp light soy sauce
• 1 ½ tsp dark soy sauce
• 1 ½ tsp Chinese rice wine
• 1 ½ tsp oyster sauce
• 3 pinches of pepper
• Bunch of Chinese greens or spinach
Chef Violet Oon

Heat clay pot till hot, add oil. Brown chicken using chop sticks to turn. Add rest of
ingredients. Bring to boil and simmer for 20-30 min. Chicken should be tender. Add Chinese
greens to steam on top of chicken, cover and steam for 2-3 minutes. Turn of heat since clay
pot is hot and will continue to cook.
Serve with steamed rice.

TIPS: Use a heat resistant casserole if clay pot is unavailable
Use chopsticks for ease
Cantonese food is pure and cooked ala minute

cantonese-chicken-in-a-clay-pot.


Malay Prawns with Pounded Chili Paste
Violet Oon, Singapore

For the Spice mixture:
• 5 candle nuts (similar to macadamia)
• 10 dried chilies – soak for 30 minutes for until soft
• 2 fresh chilies – sliced
• 1 tsp belachan (shrimp cheese)
• 3 ½ oz shallots, diced
• 1 c oil

Prawns:
• 1 lb prawns with shells on or peeled with tail left intact
• 1 T tamarind pulp soaked in ½ c water

Method:

Pound all the spice ingredients with a mortar and pestle starting with the nuts and add
ingredients with the spiciest last until it makes a paste. Stir fry the paste for 3-4 minutes on
high heat, add prawns and turn heat down. Add tamarind pulp mixed with the water.
Add:
2 T sugar
¾ tsp salt
Stirring until cooked. Squeeze lime juice over dish at end and off heat.

TIPS:When pounding spices, add oily nuts first to bind the mixture together.
When using a mortar and pestle, the pounding should be in rhythms of 1-2-3-4
Chili paste is cooked when you cough or sneeze.
Lime juice should not be cooked but added to dish off heat to enhance flavors.

malay-prawns-with-pounded-chilis
get-your-pounding-right-with-malay-spice-mixture-great-tips!


Table of Contents

About this E-book  # # # # # # # # Page 3

Introduction # # # # # # # # # Page 4-5

New Zealand Travel Log # # # # # Page 6-7

New Zealand Green Lipped Mussels
in a Cream Herb Sauce, Catherine Bell            ! ! ! Page 8
Grilled Red Snapper, Catherine Bell ! ! ! ! ! ! Page 9!
Oysters with Balsamic Butter, Catherine Bell     ! ! ! ! Page 10
Leg of Lamb Mahoenui, Ali Richardson ! ! ! ! ! ! Page 11
Curried Kumara Soup, Ali Richardson             ! ! Page 12
Mussel Sauce for Pasta, NZ Mussel Council                 ! Page 13
A Symphony of Shellﬁsh, NZ Fishing Council    ! ! ! ! Page 13
Healthy Rolled Loin of Lamb with Popovers,
NZ Lamb and Beef Council ! ! ! ! ! ! ! Page 14-15

Australia Travel Log # # # # # # # # Page 16-18
Jumbuck In A Tucker Bag, Fresh Australian
Range Lamb in Puﬀ Pastry, Elise Pascoe !! ! ! ! ! Page 19
Smoked Beef Cured with Native Australian
Pepper and Lemon Myrtle, Juniper Berries
and Toasted Coriander, Elise Pascoe ! ! ! ! ! ! Page 20
Passionfruit Pavlova Roulade with Sugar Bark,
Elise Pascoe ! ! ! ! ! ! ! ! ! Page 21-22
Avocado And Herb Damper, A traditional
Australian soda bread prepared by swagmen,
drovers and other travelers, Elise Pascoe ! ! ! ! ! ! Page 22
Caponata, Stephanie Alexander ! ! ! ! ! ! ! Page 23
Vegetable Curry Sauce, Stephanie Alexander    ! ! ! ! Page 24

Cooking Tips from Around the World Page132

Mary’s Rabbit Pie, Stephanie Alexander                    ! Page 25-26
Mandarin Custard, Stephanie Alexander  ! ! ! ! ! Page 27
Prawns with Fennel and Citrus Salad, Fennel Tips,
Belinda Jeﬀreys ! ! ! ! ! ! ! ! ! Page 28-29
Honey Baked Figs with Walnuts, Belinda Jeﬀreys          ! ! Page 30
Skate with Warrigal Greens, Jean Paul Bruneteau          ! ! Page 31
Tuna Carpaccio with Herbed Linguini Salad,
Serge Dansereau ! ! ! ! ! ! ! ! ! Page 32
Steamed Blue Eye Cod with a Wild Rice in
Ginger and Green Lemon Sauce, Serge Dansereau        ! ! Page 33
Guinea Fowl With Lemon, Garlic And
Prosciutto, Maggie Beer ! ! ! ! ! ! ! ! Page 34
Fine Tart of Quince and Prunes served with
Crème Fraiche, Maggie Beer ! ! ! ! ! ! ! Page 35-36
Reef Escape Vindaloo Curry Ron Smith  ! ! ! ! ! Page 37

Hong Kong Travel Log # # # # # # # Page 38-39
Shrimp and Pork Shui My – Dim Sum,
Cecilia Au-Yang ! ! ! ! ! ! ! ! ! Page 40-41
Sweet and Sour Won Tons - Dim Sum,
Cecilia Au-Yang ! ! ! ! ! ! ! ! ! Page 42-43
Cantonese Sweet Corn and Crab Meat
Chowder, Cecilia Au-Yang ! ! ! ! ! ! ! ! Page 44
Sautéed Pork with Melon, Cecilia Au-Yang               ! ! Page 45-46
Fire and Ice Squid Sambol, Dhallo Sambola,
Feticia Sorensen  ! ! ! ! ! ! ! ! ! Page 47
Isso Curry, Prawn Curry, Feticia Sorensen                    !Page 48
Kukulmas Curry - Sri Lankan Chicken Curry,
Feticia Sorensen ! ! ! ! ! ! ! ! ! Page 49
Bonchi Curry - French Bean Curry, Feticia Sorensen ! ! ! ! Page 50


Kaha Bath - Fragrant Yellow Rice, Feticia Sorensen    ! ! ! Page 51

Singapore Travel Log # # # # # # # # Page 52-53
Yin Yang Foods – Balancing for Health, Mrs. Wang,
Imperial Herbal Restaurant ! ! ! ! ! ! ! Page 54
Deer Penis Wine – a Natural Aphrodisiac, Mrs. Wang,
Imperial Herbal Restaurant

Stir-Fried Diced Chicken with Bean Paste and Ginkgo
Nuts, Mrs. Wang, Imperial Herbal Restaurant   ! ! ! ! Page55
Caramelized Sweet Potatoes with Sugar Strings,
Mrs. Wang, Imperial Herbal Restaurant                ! ! Page 56
Eggplant with Pine Nuts, Mrs. Wang,
Imperial Herbal Restaurant ! ! ! ! ! ! ! Page 57
Sarki - Cold Cucumber Soup, Devagi Shanmugam       ! ! ! Page 58
Phalon Ka Raita, Devagi Shanmugam               ! ! Page 59
Kashmiri Pilau, Devagi Shanmugam ! ! ! ! ! ! Page 60
Cantonese Chicken in a Clay Pot, Violet Oon   ! ! ! ! Page 61
Malay Prawns with Pounded Chili Paste, Pounding
Spice Tips, Violet Oon   !
! ! ! ! ! ! ! Page 62

Bali Travel Log # # # # # # # # # Page 63-64
Bumbu - Seafood Sate Sauce, Lother Arsana              ! ! Page 65

Gado Gado - Vegetable Salad with Peanut Sauce

Dressing, Lother Arsana ! ! ! ! ! ! ! ! Page 66

Nasi Goring - Fried Rice, Lother Arsana                 ! Page 67

Bumbu Satay - Peanut Sauce, Lother Arsana                ! Page 68

Sate Pusut Ayam - Chicken Satay,

Ketut Sukamara ! ! ! ! ! ! ! ! ! Page 69

Balinese Seafood Soup, Ketut Sukamara                   ! Page 70


Bangkok, Thailand Travel Log # # # Page 71-72
Naam Prig Pad - Chilli Jam,
The Thai Cooking School at the Oriental               ! ! Page 73
Mee Grob - Herbed Crispy Vermicelli,
The Thai Cooking School at the Oriental                  ! Page 74
Tom Klohng Goong Pow - Spiced soup of Grilled
Prawns, The Thai Cooking School at the Oriental          ! ! Page 75
Fug Thong Gaeng Buad - Stewed Pumpkin with
Coconut Milk, The Thai Cooking School at the Oriental ! ! ! Page 76
Moo Sarong - Rounds of Minced Pork in Golden Thread,
Guay Tiaw Paad Thai - Stirfried Noodles, Thai Style
Red Curry Paste
Ngob Goong - Grilled Curried Mousse with
Prawns, The Thai Cooking School at the Oriental          ! ! Page 80
Poo Nai Gardong - Herbed Stuﬀed Crab-shells,
A-Jaad - Cucumber Salad,

England Travel Log # # # # # # # # Page 83-84
Black Olive Polenta with Grilled Vegetable
and Wild Mushroom Salad, Leith’s School of Food ! ! ! ! Page 85-86
Walnut Bread, Leith’s School of Food & Wine ! ! ! ! ! Page 87
Apple and Walnut Marmalade, Leith’s             ! ! ! Page 88
Baked Dutch Cabbage “Bombe”, Leith’s                   ! Page 89
Carolin Holmes Herbs, Edible Flowers                  ! Page 90
Bar Woodall Sausages and Hams ! ! ! ! ! ! ! Page 91


Wilshire Tracklements, William Tullberg                  ! Page 92
Black Pudding, Anne Nicholls, Bonne Bouche   ! ! ! ! Page 93-95
Shepard’s Pie, Anne Nicholls, Bonne Bouche  ! ! ! ! ! Page 96-99
Almond Soup, Anne Nicholls, Bonne Bouche    ! ! ! ! Page 100
Kedgeree, Cookery at the Grange ! ! ! ! ! ! ! Page 101

Sicily Travel Log #
# # # # # # # # Page 102-103
Gelo Di Melone – Watermelon, Anna Tasca Lanza
Regaleali ! ! ! ! ! ! ! ! ! Page 104
Pasta Fritta, Anna Tasca Lanza, Regaleali                  ! Page 105

Italy Travel Log $$ $ $ $ $ $ $ $ Page 106-107
Peperoni Gialli con Olive Nere,
Yellow Peppers with Black Olives
Masha Innocenti, Italian Cuisine in Florence                  ! Page 108
Chicken Breasts with Lemon and Wild Porcini Mushrooms
Penne ai Peperoni - Peppers
Salsa di Pomodoro, Tomato Sauce, Gabriela Mari,
Scuola di Arte Culinaria “Cordon Bleu”                     !Page 111
Trenette Al Pesto, Gabriela Mari,
Scuola di Arte Culinaria “Cordon Bleu”                     !Page 112
Tiramisu, Gabriela Mari,
Scuola di Arte Culinaria “Cordon Bleu” ! ! ! ! ! ! Page 113
Chicken Marsala, Gino Rosi and Sandro Bosticco         ! ! Page 114
Strozzapreti Malfatti Gnocchi,
Hand Rolled Spinach Gnocchi,
Gino Rosi and Sandro Bosticco ! ! ! ! ! ! ! Page 115
Peperonata, Gino Rosi and Sandro Bosticco                 ! Page 116


Crostini recipe and Chianti Tips Video, Sandro Bosticco         ! Page 116
Fresh Pasta for Tagliatelle and Ravioli
Fulvia Sensani, Venetian Cooking in a Venetian Palace ! ! ! ! Page 117
Tomato Sauce for Tagliatelle
Pasta e Fagioli - Pasta and Bean Soup
Spinach Ravioli de Magro
Venetian Glass Bowl with Caramelized Fruit
Risotto al Limone - Lemon Risotto
Lorenza de Medici, Badia a Coltibuono                    ! Page 122
Rolle di Tacchino Al Balsamico - Turkey Roll
with Balsamic Sauce, Lorenza de Medici,
Badia a Coltibuono ! ! ! ! ! ! ! ! ! Page 123
Pasta con Melanzane e Basilica - Penne with
Eggplant and Basil, Lorenza de Medici
Gnocchi di Polenta al Gorgonzola
Polenta Dumplings with Gorgonzola Sauce,
Lorenza de Medici, Badia a Coltibuono                  ! Page 125
Tiramisu, Lorenza de Medici,
Badia a Coltibuono !
! ! ! ! ! ! ! ! Page 126
Ciambella al Salame e Formaggio - Salami and
Cheese Bread, Lorenza de Medici,
Brasato al Barolo - Braised Beef with Barolo
Pia Scavia, La Camilla ! ! ! ! ! ! ! ! Page 128
! ! ! ! ! ! ! !


Panna Cotta - Boiled Cream Pudding
Pia Scavia, La Camilla ! ! ! ! ! ! ! ! Page 129

Addendum $ $ $ $ $ $ $ $ $ Page 130

Acknowledgments + + + + + + + + Page 131

Table of Contents   + + + + + + + + Page 132-139













Cooking Tips From Around the World, A Culinary Travel Adventure

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