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James Beard Award Winning Cookbooks for 2020 to Add to Your Library. Copyright 2020 Rob Palmer. Used with permission from the publisher.

James Beard Award Winning Cookbooks You Need to Add to Your Library

The James Beard award winning cookbooks you need to add to your library include everything from the Book of the Year, The Whole Fish Cookbook by Australian chef Josh Niland to American Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin and The Whole Okra by Chris Smith, a perfect companion book.

The James Beard award winning cookbooks we recommend you add to your library range from the groundbreaking The Whole Fish Cookbook by Australian chef Josh Niland, pictured above, to two very timely books, American Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, which has been called “a celebration of African American cuisine right now” and The Whole Okra: A Seed to Stem Celebration by Chris Smith, which includes recipes from some of the American South’s most influential chefs and scholars.

If you’re not familiar with the James Beard Foundation’s media awards, which include cookbooks, food articles, podcasts, and videos, they’re the USA’s most prestigious awards for food media and this year they are celebrating their 30th anniversary. The awards were announced on 27 May, 2020, just two days after the murder of African American George Floyd in the US, and the eruption of protests around the country, so we delayed this post as it was inappropriate to share anything celebratory at the time.

The list of James Beard award winning cookbooks includes two books that provide great introductions to the centuries of African American cooking in the American South, which is essentially what we know as American cooking, so if you purchase these you’re supporting African American writers, culinary historians, chefs, communities, and culture. Now seems like a good time to cook the delicious dishes of the USA’s African American community and celebrate its important culinary contributions to US food culture.

James Beard Award Winning Cookbooks to Add to Your Library

The Whole Fish Cookbook: New Ways to Cook, Eat and Think by Josh Niland, Hardi Grant Books

If you only buy one of the James Beard award winning cookbooks for your kitchen library make it the top prize-winner, the Book of the Year, The Whole Fish Cookbook: New Ways to Cook, Eat and Think by trail-blazing Australian chef Josh Niland, pictured above. Niland is the owner-chef of critically-acclaimed Sydney restaurant, Saint Peter and Fish Butchery, Australia’s first sustainable fishmonger, where he sells dry-aged, cured and smoked fish and offal to the general public, as well as some of Sydney’s best restaurants. In The Whole Fish Cookbook, Niland inspires readers to think about fish in entirely new ways, challenging everything we thought we knew about it, and inviting us to give fish the same kind of nose-to-tail reverence we might give to meat. Called “a revelation” by chef Rick Stein, “a game changer” by chef Nathan Outlaw, and “equal parts comprehensive technical manual and a giant porthole into creativity” by chef Grant Achatz, The Whole Fish Cookbook covers everything from sourcing and butchering to dry aging and curing, with over 60 recipes making use of everything from fish eyeballs to bladders of dozens of different species, such as Cod Liver Pate on Toast, Roast Fish Bone Marrow and the Perfect Fish and Chips.

American Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin, Clarkson Potter

If you can buy two James Beard award winning cookbooks then American Jubilee: Recipes from Two Centuries of African American Cooking by Toni Tipton-Martin should be the second. Called “a celebration of African American cuisine right now, in all of its abundance and variety” by food critic Tejal Rao of US newspaper The New York Times, American Jubilee introduces readers to the long history, depth and breadth of African American cuisine, which isn’t only Southern Cooking and Soul Food, but is essentially American cuisine. Toni Tipton-Martin, a culinary writer, community activist and founder of the Southern Foodways Alliance, drew upon her collection of some 400 African American cookbooks, the oldest dating to 1827, to share the recipes and stories of often-forgotten pioneering figures in American food, from enslaved African-American cooks to food writers and entrepreneurs who contributed to creating the country’s national cuisine. Some of the 100 recipes include American classics such as Seafood Gumbo, Buttermilk Fried Chicken and Pecan Pie with Bourbon.

 

The Whole Okra: A Seed to Stem Celebration by Chris Smith, Chelsea Green Publishing

This rich guide to the history of okra and its importance to the food of the American South makes a fantastic companion to American Jubilee. The Whole Okra: A Seed to Stem Celebration by Chris Smith is on the list of James Beard award winning cookbooks for its scholarship, although you’ll find plenty of recipes inside from some of the South’s most influential chefs and scholars. There’s Limpin’ Susan by African-American chef BJ Dennis, historian, farmer and ambassador for the Gullah Geechee community, descendants of enslaved West Africans who re-created dishes from home in plantation kitchens. There’s Okra Soup by African-American culinary historian Michael Twitty, author of The Cooking Gene, which explores how his captive ancestors enriched the Southern diet with ingredients that travelled with them on slave ships (rice, peanuts, cowpeas, and okra), creating an “edible jazz” of jambalaya, fried chicken, barbecue, spicy peanut stews, and crispy okra. And there’s Bhindi Masala by Indian chef, restaurateur and storyteller Meherwan Irani, who, among other things, started a dinner series called ‘Brown in the South’ that aimed to bridge the American South with South Asia. British writer Smith has grown 75 varieties of okra and began experimenting with ways of cooking with okra after an encounter with slimy okra at a greasy spoon. His book includes history, growing advice, craft projects, and recipes. Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation, who believes the much-maligned vegetable is much underrated, said “If you are an okra lover, this book is an affirmation, filled with interesting stories and great ideas for using pods, flowers, and more. If you are not yet an okra lover, Chris Smith’s enthusiasm may well convert you.”

Pasta Grannies, The Official Cookbook – The Secrets of Italy’s Best Home Cooks by Vicky Bennison, Hardie Grant Books

Who doesn’t want to learn to cook Italian recipes perfected over time by Italian nonnas. If you’re a fan of the popular YouTube channel Pasta Grannies then Pasta Grannies, The Official Cookbook – The Secrets of Italy’s Best Home Cooks by Vicky Bennison, this is another of the James Beard award winning cookbooks you need in your library. A collection of more than 80 recipes from all over Italy, Pasta Grannies takes you into the welcoming kitchens of Italian grandmothers to learn to make everything from quick and easy pici, a hand-rolled spaghetti, to the more time-consuming, lumachelle della duchessa, small cinnamon-scented, ridged tubes. Author Vicky Bennison, who co-wrote Seasonal Spanish Food with chef José Pizarro, also shares the stories of these women who have spent a lifetime cooking for love – although as one pasta granny, 85-year-old Lucia, says “When you have good ingredients, you don’t have to worry about cooking. They do the work for you.”

American Sfoglino: A Master Class in Handmade Pasta by Evan Funke and Eric Wolfinger, Chronicle Books

Sfoglia (pronounced ‘sfol-EE-a’) is a sheet of fresh pasta rolled by hand and a sfoglino or a sfoglina (‘sfol-YEE-no’/‘sfol-YEE-na’) is a maker of fresh pasta, a position of honour in Italy’s gastronomic capital, Bologna, where pasta-making is deeply rooted in the city’s long rich culinary history. Sfoglini, as Bolognese pasta masters are called, have rolled out dough and shaped pasta by hand in workshops all over the city for hundreds of years. They’re the very foundation of a cuisine boasting centuries-old pastas, such as lasagna and tagliatelle. The sfoglino in this case is Evan Funke, author of American Sfoglino: A Master Class in Handmade Pasta, and owner of Felix Trattoria in Venice, California, USA. However, this beautiful tome is on this list of James Beard award winning cookbooks for Photography and Eric Wolfinger’s rich imagery that captures the art of a master at work. Funke’s comprehensive guide to the classic techniques he gained in Emilia Romagna, demonstrate how, with just flour, eggs and a rolling pin, you can craft traditional pastas, and what the right sauces are that they should be match with. Starting with four foundational doughs, Funke and Wolfinger take us step by step through recipes for a variety of specialties including the essential broth, Brodo di Carne (meat broth), Passata di Pomodoro (tomato sauce) and Lasagna Verde alla Bolognese (green Bolognese lasagna).

Whole Food Cooking Every Day – Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy and Refined Sugar by Amy Chaplin, Artisan Books

Australian-born New York-based chef, recipe developer, educator and writer Amy Chaplin’s book Whole Food Cooking Every Day won its James Beard award for Vegetable-Focused Cooking and of all the James Beard award winning cookbooks this is the one for vegetarians and vegans to buy. It’s the follow up to her first book, At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well. The former chef of Angelica Kitchen, a now-shuttered beloved East Village vegan restaurant, and private chef to the likes of Nathalie Portman and Liv Tyler, Chaplin has succeeded where many other books of this genre have failed, in making vegetarian and vegan food look elegant and enticing. Chaplin, who grew up in Northern New South Wales, has said she’s inspired by nature and its healing benefits, the healthy food that she grew up eating in the countryside, and her experience as a globetrotting chef. Whole Food Cooking Every Day – which has a fan club that calls it WFCED – isn’t just pretty to look at, its cleverly structured, with each chapter featuring one to six base recipes that are followed by variations of toppings, add-ins and substitutions that offer up endless possibilities. There are also recipes for nut and seed milks and drinks, gluten-free breads, simple healing soups, and sauces and dressings.

Living Bread – Tradition and Innovation in Artisan Bread Making by Daniel Leader and Lauren Chattman, Avery

If you’ve been baking sourdough or undertaking any kind of baking projects while you’ve been staying at home and self-isolating in recent months, then of all the James Beard award winning cookbooks this ground-breaking guide to making great bread is your must-buy. Living Bread – Tradition and Innovation in Artisan Bread Making by Daniel Leader and Lauren Chattman, is the latest book by the author of Bread Alone, Daniel Leader, considered a pioneer of American artisan bread baking. Leader, who says he fell in love with baking at age twenty-two, after first wandering by a boulangerie in Paris where he fell in love with the alluring aromas of baking bread, went on to open iconic bakery, Bread Alone, in the Catskills in New York State in the USA. In his latest book, Leader draws inspiration from millers, farmers, scientists, and bakers, to provide a comprehensive, compelling and insightful exploration into how contemporary artisanal bread baking evolved to where it is today, from wheat farming methods to milling practices, from making sourdough starters to mixing dough. Recipes include classics with twists, such as Curry Tomato Ciabatta and Chocolate Sourdough Babka.

We’d love to hear from you if you’ve been cooking from any of these James Beard award winning cookbooks and find out what you think of them. And if you’re a cookbook lover or interested in culinary history please check out the epic Cambodian cookbook and culinary history research project we’ve been working on for the last seven years. The cookbook documents recipes by Cambodian cooks from around the country and shares their stories, portraits and kitchens, while the culinary history will tell the long rich story of Cambodian food for the first time. We’re always looking for patrons to help us complete this important work and you can support our research and the project for as little as US$2 or US$5 a month on Patreon. There are perks too!

Support our Cambodia Cookbook & Culinary History Book with a donation or monthly pledge on Patreon.

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About Lara Dunston

A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

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Lara and Terence are an Australian-born, Southeast Asia-based travel and food writers and photographers who have authored scores of guidebooks, produced countless travel and food stories, are currently developing cookbooks and guidebooks, and host culinary tours and writing and photography retreats in Southeast Asia.
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Still looking for Christmas cooking inspo? Check o Still looking for Christmas cooking inspo? Check out our seafood recipe collection, especially if you celebrate Christmas on Christmas Eve with a fish focused meal in the Southern Italian tradition, transformed by Italian-Americans into the Feast of the Seven Fishes, or like Australians, who celebrate Christmas in the sweltering summer, feast on seafood for Christmas Day lunch, we’ve got lots of easy seafood recipes for you.

Our recipes include a classic prawn cocktail, blini with smoked salmon, a ceviche-style appetiser, and devilled eggs with caviar. We’ve also got recipes for fish soup, seafood pies and pastas, salmon tray bake, and crispy salmon with creamy mashed potatoes.

You’ll find the recipes here: https://grantourismotravels.com/seafood-recipes-for-christmas-eve-and-christmas-day-menus/
(Link in bio if you’re seeing this on IG)

Merry Christmas if you’re celebrating!! 

#christmas #christmasfood #seafood #fish #recipes #christmasrecipes #foodstagram #foodblogger #food #foodlover #igfood #picoftheday #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #grantourismo #grantourismotravels #xmas #merrychristmas #happychristmas
If you’re still looking for food inspo for Chris If you’re still looking for food inspo for Christmas Eve or Christmas Day meals, my smoked salmon ‘carpaccio’ recipe is one of dozens of recipes in this compilation of our best Christmas recipes (link below). 

The Christmas recipe compilation includes collections of our best Christmas breakfast recipes, best Christmas brunch recipes, best Christmas starter recipes, best Christmas cocktails, best Christmas dessert recipes, and homemade edible Christmas gifts and more.

My smoked salmon carpaccio recipe makes an easy elegant appetiser that’s made in minutes. If you’re having guests over, you can make the dish ahead by assembling the salmon, capers and pickled onions, and refrigerate it, then pour on the dressing just before serving. 

Provide toasted baguette slices and bowls of additional capers, pickles and dressing, so guests can customise their carpaccio. And open the bubbly!

You’ll find that recipe and many more Christmas recipes here: https://grantourismotravels.com/best-christmas-recipes/ (link in bio if you’re seeing this on IG)

Merry Christmas!! X

#christmas #christmasfood #recipes #christmasrecipes #foodstagram #salmon #smokedsalmon #foodblogger #food #foodlover #igfood #picoftheday #igfoodie #cooking #foodblog #food #foodstagram #instafood #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels 
#xmas #merrychristmas #happychristmas
If you haven’t visited our site in a while, I sh If you haven’t visited our site in a while, I shared a collection of recipes for homemade edible Christmas gifts — for condiments, hot sauces, chilli oils, a whole array of pickles, spice blends, chilli salt, furakake seasoning, and spicy snacks, such as our Cambodian and Vietnamese roasted peanuts. 

I love giving homemade edibles as gifts as much as I love receiving them. Who wouldn’t appreciate jars filled with their favourite chilli oils, hot sauces, piquant pickles, and spicy peanuts that loved-ones have taken the time to make? 

Aside from the gesture and affordability of gifting homemade edibles, you’re minimising waste. You can use recycled jars or if buying new mason jars or clip-top Kilner jars, you know they’ll get repurposed.

No need for wrapping, just attach some Christmas baubles or tinsel to the lid. I used squares of Cambodian kramas (cotton scarves), which can be repurposed as napkins or drink coasters, and tied a ribbon or two around the lids, and attached last year’s Christmas tree decorations to some.

You’ll find the recipes here: https://grantourismotravels.com/homemade-edible-christmas-gifts/ (link in bio if you’re seeing this on IG)

Yes, that’s Pepper... every time there’s a camera around... 

#christmasgiftideas #ediblegifts ##christmasfoodgifts #foodgifts #giftideas #homemadegifts #christmasfood #ediblegiftideas #hotsauce #chillisauce #sriracha #pickles #homemadepickles #recipes #foodstagram #foodblogger #food #foodlover #igfood 
#blackcat #blackcatsofinstagram #picoftheday 
#christmas #christmastree #xmas #merrychristmas #happychristmas #cambodia #siemreap
This crab omelette is a decadent eggs dish that’ This crab omelette is a decadent eggs dish that’s perfect if you’re just back from the fish markets armed with luxurious fresh crab meat. It’s a little sweet, a little spicy, and very, very moreish.

Our crab omelette recipe was one of our 22 most popular egg recipes of 2022 on our website Grantourismo and it’s no surprise. It’s appeared more times than any other egg recipes on our annual round-ups of most popular recipes since Terence launched Weekend Eggs when we launched Grantourismo in 2010.

If you’re an eggs lover, do check out the recipe collection. It includes egg recipes from right around the world, from recipes for classic kopitiam eggs from Singapore and Malaysia and egg curries from India and Myanmar to all kinds of egg recipes from Thailand, Japan, Korea, China, Mexico, USA, Australia, UK, and Ireland.

And do browse our Weekend Eggs archives for further eggspiration (sorry). We have hundreds of egg recipes from the 13 year-old series of recipes for quintessential egg dishes from around the world, which we started on our 2010 year-long global grand tour focused on slow, local and experiential travel. 

We’re hoping 2023 will be the year we can finally publish the Weekend Eggs cookbook we’ve talked about for years based on that series. After we can find a publisher for the Cambodia cookbook of course... :( 

Recipe collection here (and proper link to Grantourismo in our bio):
https://grantourismotravels.com/22-most-popular-egg-recipes-of-2022-from-weekend-eggs/

If you cook the recipe and enjoy it please let us know — we love to hear from you — either in the comments at the end of the recipe or share a pic with us here.

#recipe #recipes #eggs #eggslover #breakfasteggs #WeekendEggs #egg #breakfast #brunch #igfood #igfoodie #cooking #foodblog #food #foodstagram #instafood  #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #lookingforapublisher #writingacookbook  #grantourismo #grantourismotravels
I’m late to share this, but a few days ago Angko I’m late to share this, but a few days ago Angkor Archaeological Park, home to stupendous Angkor Wat, pictured, celebrated 30 years of its UNESCO World Heritage listing. 

That’s as good an excuse as any to put this magnificent, sprawling archaeological site on your travel list this year.

While riverside Siem Reap, your base for exploring Angkor is bustling once more, there are still nowhere near the visitors of the last busy high season months of December-January 2018-2019 when there were 290,000 visitors. 

Last month there were just 55,000 visitors and December feels a little quieter. A tour guide friend said there were about 150 people at Angkor Wat for sunrise a few days ago.

If you’re looking for tips to visiting Angkor, Siem Reap and Cambodia, just ask us a question in the comments below or check Grantourismo as we’ve got loads of info on our site. Click through to the link in the bio and explore our Cambodia guide or search for ‘Angkor’. 

And please do let us know if you’re coming to Siem Reap. We’d love to see you here x

#siemreap #cambodia #asia #travel #instatravel #traveldeeper #slowtravel #localtravel #experientialtravel #exploremore #neverstopexploring #goexplore #igtravel #angkorwat #angkor #temple #temples #angkorwithoutcrowds #unesco #unescoworldheritagesite #unescoworldheritage #archaeology #archaeologicalsite #traveladdict #beautifuldestinations #beautifulplaces #travelgram #wanderlust #picoftheday📷 #grantourismotravels.
Our soy ginger chicken recipe will make you sticky Our soy ginger chicken recipe will make you sticky, flavourful and succulent chicken thighs that are fantastic with steamed rice, Chinese greens or a salad, such as a Southeast Asian slaw. 

The chicken can be marinated for up to 24 hours before cooking, which ensures it’s packed with flavour, then it can be cooked on a barbecue or in a pan.

Terence’s soy ginger chicken recipe is one of our favourite recipes for a quick and easy meal. I love the sound of the sizzling thighs in the pan, and the warming aromas wafting through the apartment. 

It’s amazing how such flavourful juicy chicken thighs come from such a quick and easy recipe.

Recipe here (and proper link to Grantourismo in our bio): https://grantourismotravels.com/soy-ginger-chicken-recipe/

If you cook it and enjoy it please let us know — we love to hear from you — either here or in the comments at the end of the recipe on the site or share a pic with us x 

#recipe #recipes #chicken #soygingerchicken #asianfood #southeastasianfood #igfood #igfoodie #cooking #cookingtime #recipe #recipes #comfortfood #foodblog #food #foodstagram #healthyfood #instafood #healthy #instafoodie #foodie #foodies #foodlover #foodpics #foodporn #foodphotography #foodwriter #foodblogger #recipedeveloper #writingacookbook #grantourismo #grantourismotravels
Who can guess the ingredients and what we’re mak Who can guess the ingredients and what we’re making with my market haul from Psar Samaki in Siem Reap — all for a whopping 10,000 riel (US$2.50)?! 

Birds-eye chillies thrown in for free! They were on my list but the seller I spent most at (5,000 riel!) scooped up a handful and slipped them into my bag. She was my last stop and knew what I was making.

My Khmer is poor, even after all our years in Cambodia, as I don’t learn languages with the ease I did in my 20s, plus I’m mentally exhausted after researching and writing all day. I have a better vocabulary of Old and Middle Khmer than modern Khmer from studying the ancient inscriptions for the Cambodian culinary history component of our cookbook I’m writing.

So when one seller totalled my purchases I thought she said 5,000 riel but she handed back 4,500 riel! The sum total of two huge bunches of herbs and kaffir lime leaves was 500 riel.

Tip: if visiting Siem Reap, use Khmer riel for local shopping. We’ve mainly used riel since the pandemic started— rarely use US$ now as market sellers quote prices in riels, as do local shops and bakeries, and I tip tuk tuk drivers in riels. I find prices quoted in riels are lower.

Psar Samaki is cheaper than Psar Leu, which is cheaper than Psar Chas, as it’s a wholesale market, which means the produce is fresher. I see veggies arriving, piled high in the back of vehicles, with dirt still on them — as I did on this trip. 

The scent of a mountain of incredibly aromatic pineapples offloaded from the back of a dusty ute was so heady they smelt like they’d just been cut. More exotic European style veggies arrive by big trucks in boxes labelled in Vietnamese (from Dalat) and Mandarin (from China), such as beautiful snow-white cauliflower I spotted.

Note: the freshest produce is sold on the dirt road at the back of the market.

#cambodia #siemreap #foodwriter #foodblogger #foodphotography #igfood #foodstagram #instafood #instafoodie #foodie #instadaily #picoftheday #market #siemreapmarket #psarsamaki #marketfresh #vegetables #healthyfood #marketshopping #traveltips #foodtravel #culinarytravel #localtravel #cooking #cookingtime #curry #homemade #currypaste #grantourismotravels
My Vietnamese-ish meatballs and rice noodles recip My Vietnamese-ish meatballs and rice noodles recipe makes tender meatballs doused in a delightfully tangy-sweet sauce, sprinkled with crispy fried shallots, with carrot-daikon, crunchy cucumber and fragrant herbs. 

The dish is inspired by bún chả, a Hanoi specialty, but it’s not bún chả. No matter what Google or food bloggers tell you. Names are important, especially when cooking and writing about cuisines not our own.

This is an authentic bún chả recipe:  https://grantourismotravels.com/vietnamese-bun-cha-recipe/ You’ll need to get the outdoor BBQ/grill going to do proper smoky bún chả meat patties (not meatballs).

My meatball noodle bowl is perhaps more closely related to dishes such as a Central Vietnam cousin bún thịt nướng (pork skewers on rice noodles in a bowl) and a Southern relation bún bò Nam Bộ (beef atop rice noodles, sprinkled with fried shallots (Nam Bộ=Southern Vietnam) though neither include meatballs. 

Xíu mại= meatballs although they’re different in flavour to mine, which taste more like bún chả patties. Xíu mại remind me of Southern Italian meatballs in tomato sauce.

In Vietnam’s Mekong Delta, home to millions of Khmer, there’s bánh tằm xíu mại. Bánh tằm=silk worm noodles. They’re topped with meatballs, cucumber, daikon, carrot, fresh herbs, crispy fried onions. Difference: cold noodles doused in a sauce of coconut cream and fish sauce. 

Remove the meatballs, add chopped fried spring rolls and it’s Cambodia’s banh sung, which is a rice noodle salad similar to Vietnam’s bún chả giò :) 

Recipe here: (link in bio) https://grantourismotravels.com/vietnamese-meatballs-and-rice-noodles-recipe/

For more on these culinary connections you’ll have to wait for our Cambodian cookbook and culinary history. In a hurry to know? Come support the project on Patreon. (link in bio)

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It is pure coincidence that Pepper’s eye colour It is pure coincidence that Pepper’s eye colour matches the furnishings of our rented apartment. So, no, I did not colour-coordinate the interiors to match our cat’s eyes. 

I keep getting DMs from pet clothing brands wanting to “partner” with Pepper and send her free cat clothes and cat accessories. Although she did wear a kerchief for a few years in her more adventurous fashion-forward teenage years, I cannot see this cat in clothes now, can you? 

#pepper #blackcat #blackcats #blackcatsofinstagram #blackcatsrule #blackcatsmatter #cat #cats #catsofinstagram #catstagram #catlover #catlovers #catlove #catoftheday #catphoto #catpic #catpics #cambodiancat #cambodiancatsofinstagram #catlife #catloversclub #catoftheday #catgram #catstagram #cats_of_instagram #catphotography #catsofig #catsoftheworld #catsofinsta #cats🐱 #siemreap #cambodia

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