page 6
Learn about peasant cuisine

More insights (cont)


More insights   (continued from page 5)

Use quality ingredients

Buy and use top-quality ingredients and, when applicable, the freshest ones. Cooks who live in large cities should be able to buy nearly all of the ingredients called for in the recipes of this book. Some readers will not be as fortunate. For ingredients that might be hard to find locally, try the mail and internet order ethnic food companies.

Hot & spicy

Some of the dishes presented on my website are hot and spicy. That's natural. Many peasant cuisines use chili in abundance (I explain the reasons why in my New Kitchen Science book).

Be aware:

Developed tolerance

The more you eat chilies over a period of time, the more your body develops a tolerance to their fiery wallop.

Be kind to
non-chili-tolerant palates

If you've already built up a high tolerance level to chili, then perhaps you'll want to increase the quantity called for in the recipe - but remember to take into account the immunities of the other people who will be dining at your table.

Chilies differ

Hotness of chili varies by species, region, and season.

Wedding Dance by Pieter Bruegel the Younger


Famous peasant dishes

Arroz Con Pollo  Spain
Cassoulet  France
Cha Chiang Mein  China
Couscous  Morocco
Houskove Knedliky  Czech Republic
Huevos Rancheros  Mexico
Nasi Goreng  Indonesia
Osso Buco  Italy
Oyako Donburi  Japan
Roghan Josh  India
Tom Yam Kung  Thailand
Vatapa  Brazil
Yalanci Dolma  Turkey

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