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Tourism and Hospitality Development Between China and EU
by Guojun ZengTourism and hospitality industry is facing a substantial amount of opportunities and challenges due to the globalization. The Third International Conference on Tourism and Hospitality between China and Spain (ICTCHS) provides a unique global forum for academics, thought leaders and key industry practitioners from diverse backgrounds and interests to meet, discuss and debate critical issues that will affect the future direction of tourism and hospitality research and practice.
The Self-Health Revolution
by J. Michael ZennNewly revised and updated, this electrifying guide has been praised by doctors, health experts, and readers who have taken their own self-health challenge. Describing himself as “an ordinary guy who discovered an extraordinary secret,” which he now feels compelled to share with everyone, J. Michael Zenn completely changed his own life when he began a quest to get healthy. With some simple but profound improvements to his diet and everyday habits, Zenn lost fifty pounds and six inches off his waist and—within just a few months—felt and looked younger than he had in two decades. So he quit his job and spent a year reading 200 books and interviewing experts in order to write about the powerful message he calls “the self-health revolution.” In this inspiring book, Zenn reveals: • The hidden ingredient in our food that makes us fat • The Tsunami of Diabesity (obesity + diabetes) that threatens our health, our health-care system, and our economy • Three simple things you can do to get fit and stay thin • A forgotten remedy that can get rid of your aches and pains • One thing you can do now to help extend your life • The little-known reason most people feel tired and run down • How unhappiness and stress can take years off your life • The Number 3 killer that nobody wants to talk about • A cure that your doctor may not know about or can’t tell youNow you can join the revolution of self-health throughout America. Take the 10-day challenge. You’ll lose weight, keep it off, feel better, and have more energy than you thought possible.
Under the Shade of Olive Trees: Recipes from Jerusalem to Marrakech and Beyond
by Nadia Zerouali Merijn TolDutch writers and cooks Nadia Zerouali and Merijn Tol are in love with the culture and foods of the Mediterranean-Arabian world. They set out on a journey that took them across Morocco and Tunisia, Syria and Lebanon, Sicily and Spain, to experience the rich, exotic flavors of the Middle East. Here, they unpack the secrets to the region’s healthful and intensely flavorful food. They teach the reader about the ingredients—from orange blossom and honey to coriander and argan oil—and how to use them to maximize taste. The region’s food is alive with color, as illustrated by the luscious photographs that accompany the more than 100 recipes. But it is the taste and texture of the foods that will win readers’ hearts: creamy labne, sweet pomegranate, flaky filo pastry, silky hummus. There are whole grains, such as simple summer bulgur salads and vegetable couscous, and tricks for preparing meat to be as flavorful as possible. Easy enough for cooking novices, Under the Shade of Olive Trees will transport readers to a magical, delicious region of the world.
How to Repair Food
by Tanya Zeryck John Bear Marina BearTHE BEST-LAID PLANS OFTEN GO AWRY ... especially in the kitchen. When you're faced with one of those inevitable cooking calamities--be it a sinking souffle, salty soup, or stuck-together pasta--How to Repair Food has the answers and advice you need to get your meal back on track. First published in 1970 and now with more than 100,000 copies in print, this kitchen classic has been completely revised and updated to serve a new generation of home cooks. NEW TO THE THIRD EDITION: " Hints on lowering fat and sodium. " Ways to integrate wholesome and organic ingredients. " Tips for reducing kitchen waste. " Ideas for coping with holiday and other special-occasion dinner debacles. Filled with witty, accessible, and often ingenious solutions to mishaps that befall even the best of cooks, the alphabetical listings (from Abalone to Zucchini) are designed to rescue any dish from the brink of disaster.
The Dumpling Sisters Cookbook: Over 100 Favourite Recipes From A Chinese Family Kitchen
by Amy Zhang The Dumpling Sisters Julie Zhang'The Dumpling Sisters are super cute, they know how to cook, they've got good flavours goin' on!' JAMIE OLIVER Amy and Julie Zhang have been entertaining and educating their thousands of followers on YouTube with their recipes for deliciously easy homemade Chinese food. Destined to be adored by every Chinese food lover, THE DUMPLING SISTERS COOKBOOK is full of Chinese-food favourites, impressive sharing dishes and even sweet treats. Beginning with the simple; Best Ever Fried Rice, and working up to the more elaborate Cracking Five-Spice Roast Pork Belly, the recipes are interspersed with the insider tips and tricks that the girls' YouTube fans adore. With insight into Chinese culture and eating etiquette (for perfecting those chopstick skills), including sharing menu planners and a guide to shopping at Chinese supermarkets, Amy and Julie take us on a journey to discover real Chinese cooking.d eating etiquette (for perfecting those chopstick skills), including sharing menu planners and a guide to shopping at Chinese supermarkets. Amy and Julie write with wit and gusto - they are the perfect cooks to take any food lover on a journey to discover real Chinese cooking.
Amy Wu and the Perfect Bao (Amy Wu Ser.)
by Kat ZhangAmy is determined to make a perfect dumpling like her parents and grandmother do, but hers are always too empty, too full, or not pinched together properly.
Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications (Food Preservation Technology)
by Q. Howard Zhang Gustavo V. Barbosa-CanovasPulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wi
Winnie Zeng Shatters the Universe (Winnie Zeng #3)
by Katie ZhaoIn the third book of this epic fantasy series, kids from around the world are summoned to compete at the magical Shaman Youth Tournament! But with all the young shamans away, who will defend the human realm from evil spirits?"A hilarious tussle between homework, family, and heroism." —Kwame Mbalia, #1 New York Times bestselling authorIf awards were given for multitasking, then Winnie Zeng would come in first place. Between juggling evil spirits and middle school—boy, does she have her hands full. Ordinarily, winter break would be her chance to catch up on anime, but this year marks the return of the Shaman Youth Tournament, where shamans around the world duel for the title of champion!To prepare, Winnie and her archnemesis, David, train for their toughest battles yet. But when some of their competitors start acting a little stranger—and a lot stronger—than normal, they realize they might be in over their heads.Soon, it becomes clear that the spirit attacks in Winnie&’s hometown were only the beginning of something more sinister than any one shaman can tackle. Now, it&’s up to all shamans to take on this task and protect the human world. It just may be the last mission they ever receive. . . .
Winnie Zeng Unleashes a Legend (Winnie Zeng #1)
by Katie ZhaoAn epic new fantasy series inspired by Chinese mythology that #1 New York Times bestselling author Kwame Mbalia calls "a hilarious tussle between homework, family, and heroism." When a girl awakens the stuff of legends from an old family recipe, she must embrace her extraordinary heritage to save the world.Winnie Zeng has two goals: survive her first year of middle school and outdo her stuck-up archnemesis, David Zuo. It won&’t be easy, since, according to her older sister, middle school is the pits. Luckily, Winnie studied middle school survival tactics in comic books and anime, and nothing will stop her from being the very best student. But none of Winnie&’s research has prepared her to face the mother of all hurdles: evil spirits. When she makes mooncakes for a class bake sale, she awakens the stuff of legends from her grandmother&’s old cookbook, spilling otherworldly chaos into her sleepy town. Suddenly Winnie finds herself in a race against time, vanquishing demons instead of group projects. Armed with a magic cookbook and a talking white rabbit, she must embrace her new powers and legacy of her ancestors. Because if she doesn&’t, her town—and rest of the world—may fall to chaos forever.
Winnie Zeng Vanquishes a King (Winnie Zeng #2)
by Katie ZhaoWith chaos on the rise, one girl stands in the face of all evil . . . and we're not talking about homework! The action-packed sequel to the epic fantasy series inspired by Chinese mythology."A hilarious tussle between homework, family, and heroism." —Kwame Mbalia, #1 New York Times bestselling authorAs shamans, Winnie Zeng and her archnemesis, David Zuo, have accepted their roles in guarding the world from evil spirits. But with Halloween around the corner, the balance between realms grows fragile—and so yet another shaman is assigned to help Winnie and David protect the town of Groton, Michigan.The catch? The new shaman is just the worst. Not only is she way too perfect—she also has an ego to match, and thinks she&’s the best thing that&’s happened to Groton since Winnie&’s red bean brownies. Plus, she's confident she can save the world all on her own.With evil spirits growing in number, Winnie and David find themselves in quite a pickle. While the newest shaman isn&’t convinced there&’s a storm brewing, this town is going to need all three of them on the same team . . . or there might not be a town left to defend.
Food Studies: A Hands-on Guide
by Willa ZhenTraditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom – without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. A fantastic resource for supporting student engagement and learning, the book features: - practical activities, such as grinding grains to learn about the importance of food technology; working with restaurant menus to understand changes in food trends, tastes, and ingredients; writing food poetry; and many more - pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary - a companion website offering lesson plans, worksheets, and links to additional resources. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.
Modern Dietary Fat Intakes in Disease Promotion
by Sherma Zibadi Fabien De Meester Ronald Ross WatsonThe industrial and agricultural revolutions have dramatically changed our lifestyles including where we get foods and what we eat. Modern diets have moved away from a close association with historically beneficial foods and diets towards foods and diets with increased fats and contaminants and with much lower intakes of fruits and vegetables. Modern Dietary Fat Intakes in Disease Promotion focuses on the scientific evidence that define such risks in modern diets with the consequences of increased illness, cancer and disease. There is also an emphasis on methods to reverse negative components of modern diets for health improvement. The volume is divided into six sections. The first section focuses on the behavioral aspects of eating and is followed by sections on fats, obesity and cardiovascular disease and fats and cholesterol. The fourth section contains novel chapters on the potential for contaminants in fats and oils to increase risk of illnesses. The fifth section examines fat induced disease and ill-health. The sixth section looks at dietary and pharmaceutical approaches to modify fat-induced disease and ill-health. Each section contains chapters that address treatment options as well as prevention strategies. Modern Dietary Fat Intakes in Disease Promotion provides practical, data-driven resources based upon the totality of the evidence to help the reader understand both the basics as well as treatments and preventive strategies that are involved in balancing the fats in one's diet as well as within one's body.
Magnesium in Human Health and Disease
by Sherma Zibadi Victor R. Preedy Ronald Ross WatsonMagnesium is an essential mineral which is required for growth and survival of humans. Since magnesium is a mineral and not synthesizable it must be obtained through dietary foods and/or supplements. Magnesium in Human Health and Disease reviews the benefits of magnesium supplementation to reach recommended intakes as well as provides new research that suggests how reaching levels above the recommended intakes can promote health and treat various diseases. Magnesium deficiency can cause low serum potassium and calcium levels, retention of sodium, and low circulating levels of regulatory hormones. These changes in nutrients cause neurological and muscular symptoms such as tremor and muscle spasms. Further magnesium deficiency causes loss of appetite, nausea, vomiting, personality changes and death from heart failure. Causes of magnesium deficiency include alcohol abuse, poorly controlled diabetes, excessive or chronic vomiting and/or diarrhea. Thus the effects of inadequate and deficient intakes or levels of magnesium is critical to health and are reviewed by the expert clinicians in this book. Magnesium in Human Health and Disease provides the most current research to support the potential benefits or lack thereof for normal and high supplementation with magnesium. Animal model research and early human trials are reviewed to document other disease states such as hypertension, cholesterol level, type 2 diabetes and cardiovascular disease that would benefit from increased magnesium.
Nutrition in Infancy: Volume 1
by Sherma Zibadi Ronald Ross Watson Victor R. Preedy George GrimbleNutrition in Infancy: Volume 1 is a very useful resource for all clinicians treating and preventing nutritional problems in infants. This volume covers a wide range of topics that support wellness in infants through the prevention and treatment of infectious diseases, malnutrition, and developmental and genetic abnormalities. A variety of chapters deal with nutrients for infants with disabilities, surgery, and other special needs. <P><P> Special emphasis is provided for clinicians treating the millions of children in developing countries whose death is promoted by undernutrition or malnutrition. The next sections discuss the health benefits of supplementation and breast feeding and methods to improve use of berast feeding and it's duration. In Nutrition in Infancy: Volume 1, all of these facets of nutrition and nutritional therapy are covered in a precise and practical way. The latest developments in diagnostic procedures and nutritional support are also included. Written by a group of international experts, this volume is an indispensable new reference for clinicians with an interest in the nutrition and health of pregnant mothers and their infants.
The Ethnic Food Lover's Companion
by Eve ZibartNowhere is America's rich ethnic and cultural diversity more apparent than in its restaurants. Every city and region of the United States has a unique cultural heritage - whether it's Cuban, Thai, Spanish, Italian, Indian, French or German - reflected in its dining choices. So what do you order in an ethnic restaurant, and how do you eat? The Ethnic Food Lover's Companion provides all the information you need to make every ethnic dining experience a pleasant and memorable one. In this book you will find information about what to expect in any type of ethnic restaurant; detail profiles of each ethnic cuisine, including key ingredients, spices and methods of preparation; cultural tips to put you at ease with the customs and etiquette of each cuisine; representative dishes of each cuisine defined and described; recommended complete meals from appetizer through dessert and easy recipes you can prepare at home.
The Joy of Jams, Jellies, & Other Sweet Preserves
by Linda Ziedrich225 classic and contemporary recipes showcasing the fabulous flavors of fresh fruits.
The Joy of Pickling: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
by Linda ZiedrichDiscover the tools and techniques you need for pickling success, with 300 recipes from kimchi to sauerkraut and even a peck of pickled peppers!Putting up pickles is a time-honored technique for preserving the harvest and getting the most out of fresh produce, whether you grow it yourself or purchase it at your local market. But pickling isn’t just about preserving: It’s a way to create mouthwatering condiments and side dishes that add endless variety and vibrant flavors to the table.Making these salty, sour, sweet, and tangy treats isn’t hard, as long as you have this authoritative and user-friendly volume to guide you. This new edition includes 50 brand-new recipes, many focused on the latest trend in pickling: fermentation. It also includes:An international range of pickles from American favorites to adventuresome ideas from Asia, the Middle East, and EuropeRecipes for canned and put-up pickles as well as quick pickles for the fridge or freezerNew techniques for preventing yeast and mold growths on fermented picklesRecipes for using pickled produce in chutneys, salsas, relishes, and moreExpert safety guidance and tipsFrom Lower East Side Full-Sour Dills to Cabbage and Radish Kimchi, Pickled Whole Watermelons to Quick Pickled Baby Corn, the 300 recipes in The Joy of Pickling make the harvest last, deliciously and freshly, all year round.
A Square Meal: A Culinary History of the Great Depression
by Jane Ziegelman Andrew CoeJames Beard Foundation Book Award WinnerFrom the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture.The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder.In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature.Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans.At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today.A Square Meal features 25 black-and-white photographs.
Betting on Famine: Why the World Still Goes Hungry
by Jean ZieglerFew know that world hunger was very nearly eradicated in our lifetimes. In the past five years, however, widespread starvation has suddenly reappeared, and chronic hunger is a major issue on every continent. In an extensive investigation of this disturbing shift, Jean Ziegler--one of the world's leading food experts--lays out in clear and accessible terms the complex global causes of the new hunger crisis. Ziegler's wide-ranging and fascinating examination focuses on how the new sustainable revolution in energy production has diverted millions of acres of corn, soy, wheat, and other grain crops from food to fuel. The results, he shows, have been sudden and startling, with declining food reserves sending prices to record highs and a new global commodities market in ethanol and other biofuels gobbling up arable lands in nearly every continent on earth.Like Raj Patel's pathbreaking Stuffed and Starved, Betting on Famine will enlighten the millions of Americans concerned about the politics of food at home--and about the forces that prevent us from feeding the world's children.
The Essential Oils Diet: Lose Weight and Transform Your Health with the Power of Essential Oils and Bioactive Foods
by Eric Zielinski Sabrina Ann ZielinskiThe first diet program that harnesses essential oils and bioactive foods for weight loss and disease prevention, from the nation’s trusted authority in essential oils and natural remedies. The runaway success of The Healing Power of Essential Oils showed that there is a growing interest in using essential oils to heal the body. Now, in The Essential Oils Diet, Dr. Eric Zielinski teams up with Sabrina Ann Zielinski (“Mama Z”) to teach readers how bioactive plant compounds--those found in essential oils and in foods like matcha green tea, chia seeds, almonds, and avocados--can aid in weight loss, boost energy levels, and trigger the body's natural immune defenses to fight chronic diseases like type 2 diabetes and autoimmunity. The Essential Oils Diet features a sensible, evidence-based, two-phase program—first, the 30-day essential fast track, which helps you banish excess pounds quickly, followed by the essential lifestyle, a gentle, practical maintenance program you can follow for life. Featuring delicious, easy recipes, meal plans, and strategies to keep you on track, you’ll learn how to harness essential oils and bioactive foods to help your body reach the homeostasis necessary to help you achieve and maintain a healthy weight and abundant health.
Sam the Cooking Guy: Recipes With Intentional Leftovers
by Sam Zien20 master recipes, more than 100 dishes—weeknight cooking has never been so exciting or so easy! Say goodbye to fourth-night-in-a-row meat loaf and identical containers of tragically “meal-prepped” chicken thighs. YouTube cooking sensation and restauranteur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you’ve already done, Sam ensures that you’ll never be bored in the kitchen again! Sam’s recipes are simple and quick, but never tired. Your Mexican Meat Loaf from Sunday can shapeshift into Tuesday night’s Tacos or Thursday’s Sloppy Joes. Monday’s Roast Chicken becomes Wednesday’s Thai Chicken Curry or Friday’s Baked Taquitos. “Aw man, Beer-Braised Short Ribs again?” “Nah: Short Rib Egg Rolls!” Sam’s genuine and engaging personality, along with vibrant color photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about.
Sam the Cooking Guy: Burgers, Sandwiches, Tacos, Burritos, Hot Dogs And More
by Sam ZienSam Zien celebrates the best way to eat food. What turns chili and cheese into a burger? The bun. Carne asada into a taco? The tortilla. Grilled PB&J into a sandwich . . . well, you get it. It seems that every civilization on Earth has figured out that the best way to eat food is with your hands, using some form of bread as the vehicle from plate to mouth. In Sam Zien’s hands, every burger, taco, tortilla, and sandwich is as cheesy, toasty, dripping-with-good-stuff as possible. Between the Buns is an ode to the handheld in every iteration from a man who knows how to stuff a perfect burrito. Zien has made cooking accessible to the masses—with 3 million subscribers and growing—through his YouTube show, Sam the Cooking Guy. Now that same charm has been translated to the page, complete with stunning photographs and 100 unapologetically carb-laden recipes that promise to satisfy. There's something for everyone in this book. Beef, seafood, vegetables, hot dogs (yes, they get their own category), and so much more. You’d have to hate food not to love these recipes, from Korean Short Rib Tacos to Chipotle Sloppy Joes, Chorizo & Guacamole Torta to a Juicy Lucy Burger, Corn Brats to a Surf and Turf Burrito. Topped with homemade Bacon Onion Jam or Garlic Aioli, served with one of a dozen side dishes, including Buffalo Chicken Fries and Elote Corn Salad, this is what it’s all about.
Sam the Cooking Guy and The Holy Grill: Easy & Delicious Recipes for Outdoor Grilling & Smoking
by Sam ZienMaster the fire and discover the flavor of grilling—meat, fish, veggies, and more—with YouTube star Sam Zien. Your quest is over—the holy grail of outdoor cooking is here. Unique, charismatic, and a damn fine cook, Sam the Cooking Guy has made perfecting backyard barbecuing his worthy mission. From keeping a chicken breast tender to smoking a turkey, from “dino ribs” to artichokes, these recipes will take your grill game to the next level. Gas versus charcoal? Why is mayo magical? What if a vegetarian is coming for dinner? These questions and more are answered in this indispensable guide to cooking with fire and smoke. Perfect for beginners and seasoned grill aficionados alike, these 100+ recipes include appetizers, vegetables, chicken (and one duck!), seafood, kebabs, side dishes, and desserts. Start with the Caveman Steak and work up to the Whole Grilled Fish with Cilantro, Chile, and Lime. Make it a full-course meal with the Chopped Grilled Caesar and Angel Food Cake with Grandma Ruth’s Chocolate Sauce and Grilled Pineapple.
Receitas rápidas, simples e deliciosas de sucos para emagrecimento
by Karen ZiesmerUma dieta nutritiva e saudável é essencial para qualquer um, principalmente para aqueles que lutam contra doenças crônicas relacionadas ao metabolismo, como a diabetes. Mesmo alguns alimentos considerados saudáveis podem ser contra indicados para diabéticos. Você quer viver sem temer uma morte por doença? Você quer voltar a caber naquele jeans? Quer voltar a ter saúde para exercitar-se? Terá tudo isso depois de ler este livro, pois, seguindo as receitas dele poderá inspirar-se e criar seus próprios. Perca peso, crie músculos, fique sarado. Quer mudar, mas, não sabe por onde começar? Um bom começo para quem não sabe o que fazer é mudar sua alimentação, você pode começar pelas receitas aqui presentes.
We Are La Cocina: Recipes in Pursuit of the American Dream
by Caleb Zigas Leticia LandaFinalist for the 2020 IACP Award for Best Cookbook, Food Issues & MattersRecipes and stories from more than 50 successful La Cocina entrepreneursWith 100+ recipes that span the globe from the United States, Mexico, Japan, Brazil, Senegal, Vietnam, and many more: Powerful stories. Beautifully evocative visuals. More than 100 recipes for all occasions, from many cultures. Here, in La Cocina's first cookbook, more than 50 successful La Cocina entrepreneurs share their inspiring narratives—and their delicious recipes!2020 IACP Awards Finalist – Food Issues & Matters.This is the book for cooks who love great global recipes and support organizations that make a big difference.More than 150 photographs from award-winning photographer Eric Wolfinger capture the spirit of the people, the mouthwatering food, and the diversity of the immigrant experience.La Cocina is an incubator kitchen that provides affordable commercial kitchen space, industry-specific technical assistance, and access to market opportunities to women of color and immigrant communities."La Cocina is food at its finest: inspiring, instructional, political, and delicious. This book brings the vitality of La Cocina and its mujeres through wonderful recipes—and even better stories."—Gustavo ArellanoThis cookbook reflects the flavors and foods of the city where La Cocina was founded. It will help you find inspiration in your own kitchen, in the kitchens that you pass on your way to work, and in the neighborhoods you've been meaning to visit. Delicious recipes will make your kitchen smell like you've traveled around the worldMouthwatering global recipes include Golveda Ko Achar (Tomato Cilantro Sauce), Mafé (Peanut Stew), Kuy Teav Phnom Penh (Cambodian Noodle Soup), and many more.