- Hardcover: 200 pages
- Publisher: Prestel (April 3 2017)
- Language: English
- ISBN-10: 3791382772
- ISBN-13: 978-3791382777
- Product Dimensions: 20 x 2.4 x 25.6 cm
- Shipping Weight: 912 g
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: #175,247 in Books (See Top 100 in Books)
Beyond the Plate: Top Food Blogs from Around the World Hardcover – Apr 3 2017
|New from||Used from|
Customers who viewed this item also viewed
Customers who bought this item also bought
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your mobile phone number.
"[Beyond the Plate] is an inspirational book for any aspiring food blogger or just someone who enjoys discovering new food voices with delicious recipes (and photos of course)."
-New York Journal of Books
"Beautiful, full-page food photos tantalize throughout, while recipes cover a vast range of trends and techniques...Altogether, much like an amuse-bouche, the book will leave readers hungry for more from this next generation of food voices."
"Showcasing the voices of today’s favorite food bloggers, the book gives readers access to the bloggers in a new way. The featured food voices offer tips, answer fun Q&A’s, and share two favorite recipes each. If you’re looking for an inside, beautiful look into your favorite bloggers’ worlds, this is for you."
"This gorgeous book brings 30 of the world's top food bloggers together in one place...Bloggers from Brooklyn to South Africa are featured and I am crushing on this book."
-Eat Your Books
About the Author
DANIELA GALARZA, a trained chef, is National News Editor for the site Eater.
From the Publisher
Features bloggers such as
Lady and Pups
Mandy Lee is angry. She has been angry, chiefly, about living in Beijing—though the lady and her pups have relocated to Hong Kong—about the politics and policies there, and about her sense of helplessness about the whole thing. But readers have been following along for six years and counting because the spirited blogger channels her anger into whipsmart writing and detailed recipes driven by a search to create something new that’s also grounded in memory and history.
The Food Gays
In just a handful of years Jeremy Inglett and Adrian Harris have racked up a bushel full of press clips and become regular contributors to Martha Stewart’s recipe archive and Web site. The pair, who met at a party where they didn’t know anyone else, are food obsessives based in Vancouver and partners in business as well as in life. Their blog is recipe-based, but incorporates several key lifestyle elements, such as product picks and reviews, travel diaries, gift guides, giveaways, and eventannouncements.
In general, food bloggers seem to live charmed lives, but few enjoy the life Saghar Setareh of Lab Noon has created for herself. After growing up in the Iranian capital of Tehran, she immigrated to Rome to study graphic design, and, like many before her, fell in love with the city, its culture, and its cuisine. Despite the affinity she felt for her newfound home, Setareh continued to miss Iran. The blog became a way for her to stay connected to her past while building a home in an entirely new place.
The Clever Carrot
Emilie Raffa, a trained chef and former private chef, has dedicated her life and blog to eating a balanced diet of home-cooked food. The married mother of two is deeply inspired by her Mediterranean background. Dishes are often accented with bright citrus, golden olive oil, and fresh herbs. Though she’s based in New York, Raffa makes the most of each season’s produce. Because she’s been cooking professionally for a decade, Raffa shares useful tips and tricks in many of her recipes.
Thai Red Curry Noodle Soup
by Anett Velsberg
In a medium pot, heat 2 tablespoons vegetable oil over medium-high heat. Add the garlic, shallot, ginger, lemongrass, coriander, and cumin and sauté for 3 minutes or until fragrant. Add the vegetable stock and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the coconut cream and curry paste, stir well, and simmer for another 5 to 10 minutes or until the broth is well infused with the flavors. Season to taste with lime juice, soy sauce, salt, and pepper.
While the broth is simmering, cook the vegetables: In a medium pan, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the shiitakes and sauté for 3 to 5 minutes or until golden, then stir in a tablespoon of water to soften and season to taste with lime juice and soy sauce. Transfer the shiitakes to a bowl and set aside. Place the pan back over medium heat, add the broccolini or broccoli, and sauté for 3 to 5 minutes or until tender but still a bit crunchy, adding a splash of water to speed up the process if you like. Season to taste with salt and pepper.
Place the rice noodles in a large bowl. Add enough boiling water to completely submerge the noodles. Let sit, stirring every few minutes, for 5 to 7 minutes or until the noodles are softened.
To serve, divide the rice noodles among bowls, add the shiitakes and broccolini or broccoli, and top with the broth. Garnish with fresh cilantro and sesame seeds and serve immediately.
- 4 tablespoons vegetable oil
- 2 large cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 inch piece fresh ginger, finely grated
- 1 stalk lemongrass, finely chopped
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 3¼ cups vegetable stock
- 1¾ cups coconut cream
- 4 tablespoons Thai red curry paste
- Juice of 1 lime
- Soy sauce
- Salt and ground pepper
- 3½ ounces shiitake mushrooms, thinly sliced (about 4 mushrooms)
- 7 ounces broccolini or broccoli, roughly chopped
- 1 package thin rice noodles
- 1 small handful fresh cilantro leaves
- Sesame seeds
No customer reviews
|5 star (0%)|
|4 star (0%)|
|3 star (0%)|
|2 star (0%)|
|1 star (0%)|
Review this product
Most helpful customer reviews on Amazon.com