Eat Smart in Denmark How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure by Carol L. Schroeder and Katrina A. Schroeder
Within this guide you’ll find tips on how and what to order in Denmark as well as a culinary history of the country and an introduction to its quickly growing local foods trend. read more....
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.
"I use your Eat Smart in Indonesia guide all the time!…while your Eat Smart in Morocco guide wasn't available in the 80's when I was there I use it now when I visit. They are just wonderful culinary guides." —Graeme Steel, owner Authentic Java Tours, Surabaya (East Java)
"Eat Smart in Sicily by Joan Peterson and Marcella Croce (Ginkgo Press, 2008) [is] the best portable guidebook to Sicilian food, with a summary of Sicilian culinary history and a very good menu translator. You'll definitely want to take this little book with you when you travel to Sicily." —Sharon Hudgins, food editor of European Traveler,http://www.europeantraveler.net.
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.
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.