About the Book
Swedes love their sweet and sour meatballs. French North Africans enjoy fragrant boulettes in tagine. Chinese hot pots often feature fish balls. Vegans even have meat-less meatballs! The possibilities are endless.
GLOBAL MEATBALLS, the debut book from French formal cooking expert Adeline Myers [Quarry Books, January 2015, $24.99 US/$27.99 CAN], highlights these possibilities by introducing traditional recipes and pairing them with lots of creative variants. You will be encouraged to experiment and learn the techniques you need to perfect your own meatballrecipe! Whether interested in comfort cooking, ethnic cuisine, or simple meatballs, this book is sure to make you into a meatball expert! Recipes include:
- Turkey and Stuffing “Thanksgiving”Meatballs
- Marquez Meatballs (with tomato, eggs and parsley oil)
- Ruby Beet Balls from Georgia
- New England Codfish Balls with Tartar Sauce
- Pistachio Lamb Meatballs in Sweet and Sour Pomegranate Glaze
- Lentil Balls with Lemon Pesto and Tahini Sauce
- Bacon and Onion Meatball Sliders
With over 100 recipes from all over the globe, readers can banish forever the Italian meatball, covered with sauce and served with spaghetti.GLOBAL MEATBALLS includes recipes for vegetarians, parents trying to cook for picky eaters and gourmet chefs looking for something creative and new to whip up for a dinner party.
My Take on the Book
Reading Adeline Meyers' meatball cookbook made me realize my perception of 'meatballs" was very narrow. Her table of contents divided the book into meatballs, poultry balls, fish balls and veggie balls. Under each heading were entries for snacks/appetizers/ soups/stews, sandwiches, and main entrees.
Each page is laid out beautifully with a list of the ingredients listed in metric and U.S. measurements, step by step easy to follow directions, and often a full color photograph of the finished food item. The author included tips and notes for most recipes too.
Take the time to read the introduction. There is valuable information for the reader. The author provides the origin of each recipe near the recipe's name. It was interesting to see the different countries she gathered "ball" recipes for this cookbook.
Most of the ingredients can easily be located at the grocery store. Other ingredients like sumac powder may be more difficult to find.
A few of the interesting recipes were: venison meatballs with a wild berry sauce, orange duck meatballs with celery root puree, steamed spicy mussel balls, and Italian Arancini (rice balls).
So broaden your perceptions of meatballs and try some of the tasty recipes included in Adeline's book.
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