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The World's Best Street Food: Where to Find it & How to Make it par [Lonely Planet]
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The World's Best Street Food: Where to Find it & How to Make it Format Kindle

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Descriptions du produit

Présentation de l'éditeur

Live to eat? Travel to eat? Here you'll find a collection of the most memorable street food experiences possible, complete with recipes to make sure if you can't go to eat, you can at least get a taste at home! From classic hotdogs to exotic pastries, this gastronomic tour of the world will leave all your sense satisfied.
Inside World's Greatest Street Food:

  • 100 authentic recipes from all around the world
  • Brilliant images throughout
  • In-depth background of each dish, how it came about and what it's like to eat
  • Savoury and Sweet sections
  • Up-to-date recommended points-of-interest - covering eating, sleeping, going out, shopping, activities and attractions

Special eBook enhancements

  • Interlinking enables you to seamlessly flip between pages
  • Search - go straight to what you are looking for with the inbuilt search capability
  • Bookmark - use bookmarks to quickly return to a page
  • Dictionary - look up the meaning of any word
  • Pinch and zoom images and text

Written and researched by Lonely Planet

Biographie de l'auteur

Tom Parker Bowles is a food writer with an ever-expanding gut. He has a weekly column in The Mail on Sunday, as well as being Food Editor of Esquire. He is also a Contributing Editor to Departures magazine. His first book, E is for Eating : An Alphabet of Greed (2004) was an opinionated romp through the world of food. His next, The Year of Eating Dangerously (2006) explored the more weird and exotic delicacies of the world. And his third, Full English : A Journey Through the British and Their Food was published in 2009 and won the Guild of Food Writers 2010 award for best work on British food. The forthcoming Let's Eat (2012), is a collection of his favourite recipes, gathered from around the world and recreated in his own kitchen. Tom is also known for co-presenting Market Kitchen on Good Food Channel from 2007 to 2010. To counteract all that eating, he once joined a gym, but sadly, it disagreed with his delicate constitution.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 35607 KB
  • Nombre de pages de l'édition imprimée : 225 pages
  • Pagination - ISBN de l'édition imprimée de référence : 1742205933
  • Editeur : Lonely Planet; Édition : 1 (1 août 2012)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ISBN-10: 1742205933
  • ISBN-13: 978-1742205939
  • ASIN: B0099ZB164
  • Synthèse vocale : Non activée
  • X-Ray :
  • Word Wise: Non activé
  • Composition améliorée: Non activé
  • Moyenne des commentaires client : 4.0 étoiles sur 5 1 commentaire client
  • Classement des meilleures ventes d'Amazon: n°131.923 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Format: Broché Achat vérifié
J'ai pris ce livre à titre professionnel et personnel et j'en suis ravie.
Je recherchais un livre qui parlait de cuisine du monde et je vous avoue que celui-ci est répond très bien.
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Commentaires client les plus utiles sur (beta) HASH(0x897290e4) étoiles sur 5 131 commentaires
49 internautes sur 52 ont trouvé ce commentaire utile 
HASH(0x8958093c) étoiles sur 5 Very colorful and informative - here are some details you should know 16 mai 2012
Par PhotoGraphics - Publié sur
Format: Broché Commentaire d‘un membre du Club des Testeurs ( De quoi s'agit-il? )
I eagerly anticipated receiving this book. I enjoy watching the type of TV travel show that involves discovering authentic, local life that tourists usually don't see. It's especially enjoyable when that involves indigenous foods. Rachael Ray and Guy Fieri are two hosts who have done similar shows.

First off, the book is beautiful. The quality of the printing is a cut above and the layout is fun and informative. Each location has a two-page spread - one page describing the street food, with history, local custom and in many cases, where to get a good example of that food. The opposite page gives a detailed recipe how to actually make that food yourself, usually accompanied by a photo of what it looks like.

Having read through from cover-to-cover in a couple of hours, I noted a lot of inconsistencies in how the material was presented to the reader.

A few things you should know, some of which may affect how valuable this book is to you.

1. I assumed the author was well-known British food writer Tom Parker Bowles and that he personally visited each place where each food was served. Mr. Bowles is the son of Camilla Parker Bowles (wife of Prince Charles) so he certainly has the financial means and food experience to take on such an endeavor. But no, Mr. Bowles is only the author of the book's introduction. Each food report is actually written by one of 31 contributing authors. The book does not make clear which, if any, actually ate the foods at the place illustrated.

2. One might assume that the photos of the foods were taken by the person writing about them. Again, not a good assumption. The credits at the end of the book list dozens of photos obtained from stock photo sources like Getty Images.

3. The book appears to be partially put together by British and Australians (and printed in China). If you are an American you may be a bit puzzled by some of the terms used for some of the food items.

4. Some countries have numerous items (India has 9) but curiously some countries aren't even represented. This can be a dilemma for some readers. If one is from Australia or England, a taco may be considered an exotic food, but for most of the Western Hemisphere there are very likely more interesting street foods. France is a gastronomic paradise, but is represented by only one food item ... a crepe. Africa and South America are almost ignored (I would have loved to learn what kinds of street foods can be found in some of the more remote places in Africa). The U.S. is represented by a hot dog, a knish, lobster roll, a pretzel (?) and most curiously ... a New Mexico breakfast burrito. Ireland, Scotland, New Zealand and many other places are missing entirely.

5. Not only do the publishers seem to over-emphasize certain countries, but I believe the editors could have done a better job with showing a more diverse range of foods. There are a few items that, despite the fact they represent different countries, are extremely similar to each other. Everyone knows that virtually every culture in the world has its own version of pelmeni / ravioli / dumpling/ jiaozi / pierogi / gundi / pasty / maultaschen or other pocket filled with almost anything the cook wants to put in it.

6. Speaking of pasties, I had a good chuckle when one of the authors went to great lengths to point out that the Cornish Pasty absolutely MUST be crimped on the side, NEVER the top ... but the accompanying stock photo showed it crimped on the top.

Going back to my original thought about TV travel/food shows, on the day I read the book there coincidentally was a show on The Travel Channel named "Street Foods International". While they only covered 7 cities, a few of them were of the same types of foods. To me, seeing real people actually eat the foods is more interesting than seeing stock photos in a book. A great example was the "stinky tofu" ... there is no way seeing a picture of it can compare with seeing the faces of the people on TV trying to eat it. Really, the video and the book complimented each other well and I could see a value in the concept of a book/DVD combo.

This review may sound quite critical, but the net result after reading the book is that it is educational and entertaining and it has motivated me to try my hand at actually preparing some of the recipes in my own home and taking notes with me if I travel to try as many of these street foods as I can.

For the information contained and the quality of presentation I recommend it with 4 stars.
18 internautes sur 20 ont trouvé ce commentaire utile 
HASH(0x898889b4) étoiles sur 5 For armchair cooks only 2 mai 2012
Par I Do The Speed Limit - Publié sur
Format: Broché Commentaire d‘un membre du Club des Testeurs ( De quoi s'agit-il? )
The wonderful introduction got me excited and I eagerly paged through this book. But I soon realized the recipes aren't good enough to make this a great cook book, and the pictures aren't good enough and the written information too general to make this a great travel book. (And there's nothing about this book that would qualify it as a "coffee table book".)

Understand that there is no author for this publication. So, an editor came up with the idea to put together a book on street food from around the world. Sounds like a great idea. Then the editor went to work looking for opinions on what street food is the "best" and what street food is "authentic" to a particular region. With those opinions in hand, the editor went looking for pictures and recipes of the so-called "best" street food and paired them together. But a problem arises when there is no one expert or creator that will take responsibility for the validity of the opinions of "best" and the authenticity of the recipes and make sure you can create the recipes in your home and have it look even close to what you see in the pictures.

Street food is not synonymous with simple and easy food--okay, yes, maybe easy to eat, but not easy to make. And, for the most part, these recipes are not suitable for the average-experienced home cook. Most of these recipes sound like they'll taste great, but in most cases, there is a long list of ingredients, some unusual and hard to locate (some impossible to find) ingredients, and a great amount of prep work that will make these recipes major projects.

I live an hour away from (and work very close to) a vast variety of ethnic food sources and I'm always willing and eager to head out on a "field trip" to find special ingredients. Plus, I'm an experienced home cook and I own more than my fair share of pots, pans, utensils and small appliances. And I mention this to you because it makes the following statement a bit alarming: These recipes seem--to me--daunting. There are a few that I'll try, but not enough to warrant sparing precious space for this book on one of my cook book shelves. When I want to create any one of these dishes, I can find an adequate recipe on the internet.

I also want to mention that there are several recipe titles in this collection that I am very familiar with (pierogi and tamales to name two) and I question the authenticity of the versions of the recipes presented here.

As for the pictures, they are on the small side; some show people eating, some show people making the dish and some show finished dishes--nothing special.
12 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x89798f90) étoiles sur 5 Yum! Yum Yum Yum Yum! 3 mai 2012
Par Amazon Customer - Publié sur
Format: Broché Commentaire d‘un membre du Club des Testeurs ( De quoi s'agit-il? )
Why do I do this?

I choose travel books for review, yet I'm stuck in a wheelchair, and the farthest I've been in the last five years is less than 50 miles. And when I get the travel books, I usually end up in the early hours of the morning, reading and re-reading the sections on food.

And I was the same with this book. It is the worst combination - a book on food that you can find from street vendors around the world, with instructions on how to make it yourself. Within an hour of eating a substantial dinner I was wondering why no-one in the U.S. has made a chain of take-outs and restaurants dedicated to these recipes. And I was only halfway through the "B" recipes, with 100 choices laid out in alphabetical order. A small chain, perhaps, with no more locations than McDonalds, say, and definitely country-wide.

Street Food is a great and cheap way to get tasty things into your hand. It's usually prepared in front of you by the proprietor from fresh ingredients, and because it's made-to-order few or none of the components have been lying around to pick up germs. Over the years, recipes have evolved, but the simplicity needed makes for easily replicated dishes, and that's why this book is great for cooks who want to reproduce the food in their own home.

Of the 100 recipes, around a dozen are rated "complicated," which usually relates to needing a long time to prepare some of the ingredients - these are the ones where you can't just say, "Let's have [this recipe]," and have it ready in minutes. But the other 90 choices are divided pretty much equally into "moderate" and "easy." Basically moderate applies to anything that requires a bit of cooking, and easy, in many cases, just involves putting the ingredients together.

"Around the World" covers both the home of street food - South-East Asia and India - but there are plenty of recipes from other places that are not meant just for hot climates. They even cover some Western European and American recipes that, thanks to local food hygiene laws, are not sold on the streets but in fast-food places.

I must have sampled about a dozen of these dishes over the years, and all are my favorites. But it looks like plenty more could become my choices. The book shows mouthwatering pictures of the finished and preparation stages of the dish. There are recommendations on where to find good examples in their native country, and judging by the prices there, you'd pay less than the local equivalent of a dollar for most of them. Each dish has a short history of how it came about (sometimes over hundreds of years) and what it's like to eat them.

American dishes include Canadian staples like Poutine (fries with cheese and gravy) and Beaver Tails (proprietary sweet folded bread). The U.S. is represented by Maine Lobster Rolls, Breakfast Burritos, and well-known dishes like Hot Dogs and Pretzels. And Mexico and the Caribbean have sections on Tacos and Jerk Pork. Wherever you live, I'm sure some of the dishes will appear commonplace, but I think Lonely Planet intended the book to be sold around the world.

Even places like Britain and Australia (neither of which were highly regarded for their cuisine up to recently) have entries. The British entry is the wonderful Cornish Pastie, and the Australian is the Aussie favorite - the Meat Pie. I once bought one of these in Melbourne, and made the mistake of asking what kind of pie it was - meaning the filling. The server looked confused, and eventually said "Well, it's a Four and Twenties," referring the brand, as though it needed no further explanation (it's a beef pie).

If you're looking to cook these dishes, note that special ingredients are not necessary for around half of them, and specialized cooking implements for only a few. Around a third of the recipes are for sweet dishes, and the rest are for savory dishes, including the wonderful Chivito Al Pan from Uruguay, which appears to be as much meat as you can get into a Sandwich and have it all hold together.

Well, I'm getting hungry now. After all, it's been nearly two hours since breakfast, and you can't go too long without thinking about food. I have another five hours to wait till dinner, and looking at this book I can't wait until then. So I'll just have to suffer through today.

And so will you, if you read this book too far from mealtimes. It's a travel book (though you'll need a country guide if you plan to visit the places), a coffee-table book (though I hope for your sake you'll make it a street-food table), and a cookbook.

And it will give you ideas. Maybe that chain of restaurants could be a bit smaller, like only as many as Burger King. I suppose they wouldn't have to offer all 100 recipes, maybe sixty all the time and forty on a revolving basis, and it would be cheap, and . . .
3 internautes sur 3 ont trouvé ce commentaire utile 
HASH(0x897261d4) étoiles sur 5 Not thorough, but a good intro to street food around the world. 17 novembre 2012
Par C - Publié sur
Format: Broché Commentaire d‘un membre du Club des Testeurs ( De quoi s'agit-il? )
One of the best things about traveling is trying all the different foods. Sometimes it's the starred Michelin restaurants but most of the time it's the street food. When I requested this book, I was hoping to relive some of my favourite travel memories through recreating some of the memorable foods I had had.

This book is packed with recipes (though not all completely authentic due to sourcing, equipment and skill requirements) and photographs that remind me of my travels. However as others have mentioned, there seems to be an inordinate focus on Asian street food and less on European street food. Perhaps this is because the contributors find Asia more exotic than Europe? (Most of the contributors seem to be British)

In addition, several of the foods featured are in actuality "fair foods" rather than street foods. For example, Beaver Tails is the memorable Canadian version of fried dough dusted with cinnamon sugar common in fairs of all sorts across Canada, but is not available from the common street vendor.

Overall a nice library addition for the armchair traveler and foodie. Despite its drawbacks, I still recommend this book as a gift for those just recently returned from vagabonding or those getting ready for their sabbatical year.
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x89a2463c) étoiles sur 5 Fantastic: Makes You Want to Get on a Plane and Go There 3 mai 2012
Par Robert J. Newell - Publié sur
Format: Broché Commentaire d‘un membre du Club des Testeurs ( De quoi s'agit-il? )
This is a beautifully done book which is as accurate as it is attractive. The book features about one hundred different examples of "street food" --- the kind of food sold on the street from carts, stands, and trucks --- from all around the world. The color photos are sharp and appealing, and after reading just a few of the descriptions and recipes, you'll want to get on a plane and go experience these treats first-hand.

But you don't need to do that; there's a recipe given for each item, and the recipes are easy to follow and largely accurate. (I measure accuracy based on the sample of four Vietnamese recipes; my wife is Vietnamese and an expert cook, and she calls the recipes "99% correct" and has only very minor issues with a few of the details.) The only issue is that the recipes do call for some unusual ingredients, but substitutes are suggested and some study of local markets (if you're in a metro area) and mail-order sources will fill most of the needs.

The choice of food items, divided more or less into snacks and entrees, is wide and varied, and again quite representative. For instance, the United States is represented by hot dogs, breakfast burritos, etc. Having once lived in the Southwest, I can certainly say that the breakfast burrito recipe and description is very accurate and very typical of the American Southwest.

Nice histories and sources are given for each item, as well as a tip on where to go (if you're really getting on that plane) to get the original. The prices listed seem a little on the low side, but if you can afford the trip, you can certainly afford the food.

This is a great book and highly recommended, not just for so-called "foodies" but for anyone who enjoys eating and experiencing the food of the "regular" gals and guys from around the world.
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