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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