Intertwining history, geography and diet, the award-winning EAT SMART culinary travel guidebook series published by Ginkgo Press takes travelers to the heart of a culture, through an understanding and appreciation of its cuisine. The guides have two extensive dictionaries (one for menus and one for markets), authentic recipes from chefs to be savored as a preview or reminiscence of one's visit to foreign destinations, as well as the low down on regional specialties, useful phrases, and travel and shopping trips. Don't leave home without these compact but very complete guides to what's on the menu, what's in the market, what's on your plate and what you can ask for as you travel.
Eat Smart in Turkey September 8 to 16, 2014 Come with us on a culinary odyssey through ancient, Ottoman, and modern Turkey, and get to the heart of the culture through an exploration of its scrumptious cuisine and wine. Sample the infinite variety of regional Turkish specialties in their natural setting. Delve into the secrets of Turkish dishes by participating in a cooking class. Visit bustling markets to learn about the herbs, spices and condiments prevalent in Turkish cookery. You’ll come away with a knowledge of the culinary traditions of Turkey and a deep appreciation of the magnitude of history and culture that this ancient land possesses.
But it’s not all about food and wine. We’ll see the major tourist sights in Istanbul, in the Mediterranean, and in magical Cappadocia, where we can take a sunrise balloon ride and gently soar above its surreal lunar landscape before landing for a champagne toast. And, we’ll still have time to shop and relax along the way.
Current News & Events
Holiday Sale! All our Eat Smart guidebooks in paperback are 30% off with FREE SHIPPING (Domestic US) until December 31, 2013! They make the perfect gift for the traveler, arm chair traveler or food enthusiast!
Thursday, December 12, 6-7:30 pm. A Cheesehead Convergence, National Mustard Museum, 7477 Hubbard Ave., Middleton. A very special cheese (and mustard!) event with cheese and mustard pairings for sampling, a discussion about the Master Cheesemakers of Wisconsin by Joan Peterson, a cheese fondue demo by Terese Allen, and book signing with the authors of Wisconsin Local Foods Journal: Cheese Edition. Stop in before dinner for some cheese nibbles or come after your meal to top off the evening.
Eat Smart in Morocco October 10 to 18, 2014 Join us in getting to the heart of Moroccan culture through an exploration of her tantalizing cuisine. We will discover the secrets of Moroccan dishes by watching renowned chefs as well as home cooks prepare classic creations such as stew-like tagines; hearty, well-spiced soups; salads of ,raw or cooked vegetables in flavorful olive oil dressings; savory and sweet pastry delights; and signature dishes such as bestila, which is made with almost translucent pastry sheets, and the classic Berber couscous.
Also included will be talks on culinary topics and visits to bustling markets to learn about the herbs, spices and condiments that are prevalent in Moroccan cookery. We will also see the major tourist sights, yet still have time to shop and relax along the way.