Since the beginning of time, food is what brought us all together. But as the human race evolved over time, our desire for unique culinary experiences grew to an insatiable intrigue to be transported to exotic places and enjoy a rich tapestry of taste. A taste sparked by the leaders of the culinary renaissance of their times, a taste that has been maintained through history, a taste that emerged into a tradition and was perfected from generation to generation. That is exactly why, beyond any stars and culinary degrees, it's always the most passionate cook who will make the tastiest meal.
Terrapetti's World Flavors publication is your passport for the tastiest homemade meals around the globe. A map guiding you into the history, the context and the recipes for the most typical dishes of each country. Foods have crossed borders into other countries and regions, they've conquered frontiers faster than wars and are the inspiration and roots of new emerging tastes and culinary techniques, all of which you will be able to experience through this book.
©2016 Terrapetti Publishing (P)2016 Terrapetti Publishing
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Customer Reviews

Most Helpful
4 out of 5 stars
By Kindle Customer on 27-03-18

A little price of some far away place at home.

This book is a clever idea which almost works. Part recipe book, Homemade Food seeks to showcase our passion as people everywhere for food which, more than a simple sustainer of our physical well-being, is part of our national identities. The book takes the reader around the world, sailing recipes from Africa to Japan, through Europe and Asia, to the Americas, Canada and Australia. Dividing the world into general regional areas, each is then subsided to showcase a single dish from different countries to offer a representative taste of each. The meal is the given a brief history before it's preparation is described sufficiently for the reader to try making it for themselves.

Whilst it might seem easier to follow a recipe if it is written out for the cook to see and check as ingredients are gathered and and worked together, in fact this audible presentation actually works well as it is not a book of cooking perfection but more one of enjoyment of experimentation and discovery: perfect for the cook who is not tied to precise measurements. After all, this is about home cooking and so each meal will have it's own differences from home to home.

Fascinating little facts abound in the introduction to each dish, such as Bolivia is the only South American country where MacDonalds went bust. Perfect for readers who enjoy collecting trivia bits and pieces.

This cannot have been an easy book to narrate given that there is no story as such, no conversation to give added texture and it is littered with a multitude of unusual and often difficult to pronounce foreign names or phrases. Denise Kahn is a perfect choice, her pleasant to hear voice is very easy on the ears, she reads with good intonation and understanding and an ability to tackle all of the different food titles with aplumb. She sustained this reader's interest despite the quick changing areas being presented, and the formal structure of the book.

My grateful thanks to the rights holder of Homemade Food, who gifted me a complimentary copy, at my request through FAFY. I enjoy cooking and experimenting with food and this book should appeal to those who, like me, rarely bother with precise measurements and are actively excited by improvisation. It is a great source of ideas. Additionally, even for non cooks, this fast world-wide trip of local tastes and brief histories, should prove fascinating. It is just a shame that scents cannot somehow be incorporated.

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Customer Reviews

Most Helpful
4 out of 5 stars
By Cyn on 17-03-17

More than just a cookbook

Any additional comments?

I found this to be very interesting listen filled with lots of useful information. You don’t get the recipes so much as the how to but you should be able to find them online. This is more about the different cultural from different areas of the world how the history of the food got started, how they mixed and blended until they became the best with unique recipes that really tempt your taste buds. I really enjoyed learning about the different cultural and how they make the best recipes you might find others on line but these are the best of the best.

You are given three authors that take you around the world from different times in our history going into depth and really making it interesting. I really liked knowing how the recipes differ from way back when until now. How things had a different name but it was changed. How each area uses their culture and what they could find on hand to make these delicious recipes. The author really gives you wonderful details that really bring the recipes to life. They tell you how to make it just now how much to put into it. I would have liked to have known just how much along with all the other details they give you. Again you can find this out if one of the recipes really tempts you like they did me.

The author give you recipes that you can make at home not ones you can really go out and order in a restaurant. What fun would that be, I am always amazed when someone goes out to eat and they order food they make at home. If I am going to order you can bet it will be something that takes too long or too complicated to make. These recipes are down to earth some are comfort food with a twist.

I loved Ms. Kahn performance she really brings this to life with her different accents that really pull you in. There is a little of an echo or something that doesn’t really take away from the audio at first but you become use to it. Beside that it was wonderful audio that the narrator really gets into bringing her own life to it. There are no background noise but for the echo or something, no repeat of words. She really gets into character with her different accents and tones. I just loved that part, lord when I tried to say those words it was a mess. You really have to listen to it to really get the true feel of what this narrator brings to it. I really want to listen to more of her work in more of a normal book to see how she does character voices I bet she does a great job.

As I said it was a very interesting audio that really gives lots of useful information on wonderful dishes you can make in your own home. The recipes are in detail with a little history about how each dish got its start and how it may have changed.

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2 of 2 people found this review helpful

5 out of 5 stars
By DabOfDarkness on 31-07-17

Quite the eclectic collection of recipes!

Connecting traditional recipes with culture and history is what this book is about. This book contains nearly 70 recipes from 13 different regions around the world. This book was written by 3 different people who live in different cities around the world, though the book never names who these three people are.

I’ve listened to other cookbooks as audiobooks but this one was more of a conversation about food that happened to have recipes tossed in. I was amused to see the book starts off with poutine as I find that such a heavy meal suited for cold weather and ice fishing. However this North American section talks about the great melting pot that the continent is and what that means for typical, tasty meals in that location.

The book does a great job of providing this context for all the regions discussed: North America, Central America & the Caribbean, South America, Northern Europe, Eastern Europe, Western Europe, Southern Europe, Northern Africa, Western Africa, Middle East along with South & Central Asia, East Asia & Japan, Southeast Asia, Australia & New Zealand. With the lens of traditional food, the world gets divided up a little differently than in the world of politics.

Each meal starts with an introduction, Meal Presentation, about how that meal came about, what significance it has in the local culture and the very basics of what make it. Then we get the How to Cook This Meal which is a very basic recipe without measurements. It’s more of a conversation about how to make this dish. I really liked this approach because I often view recipes as suggestions of how to make a meal rather than strict guidelines.

There were plenty of meals that I didn’t have a clue how to pronounce and had not heard of before but sound really interesting. Mofongo. Charquican Stew. Kjotsupa. Tochitura. Chorba Frik. MaPo Doufu. Kiwi Hangi. I could go on, but I expect this gives you an idea of the diversity of recipes in this book. All together, it was a delightful and enlightening book on food from around the world.

I received a free copy of this book.

The Narration: Denise Kahn did an OK job. Her recording sounded tinny most of the time. I really don’t know if she pronounced everything correctly but the Spanish and Germanic words sounded correct to my novice ears. For some reason she read out the entire table of contents. Now this might have been a requirement of the publisher. It was really boring and didn’t really give me anything.

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