Patricia Griffin is a world traveler whose cooking has been inspired by the countries she has visited, and hopes to visit, as well as the diverse cuisine she enjoys on a regular basis. In an international cookbook that includes helpful tips and anecdotes related to her travels, Griffin shares delectable recipes for both novice and experienced home cooks that introduce the different flavors of the world while guiding cooks to successfully navigate the often complex herb and spice realm. Her recipes include goat cheese toast with roasted red pepper spread (Morocco), insalata caprese (Italy), chimichurri (Argentina), boudin-stuffed acorn squash (United States), shawarma (Saudi Arabia/Kuwait), pancit (Thailand), herbed salmon filet in puff pastry (France), yellow gazpacho (Spain), spanakopita (Greece), baklava (Greece/Iran), and mulled spiced wine (Germany). My International Table shares tasty recipes, tips, tricks, shortcuts, and personal travel stories that encourage home cooks to visit the world through their kitchens and taste buds.
Patricia Griffin is a world traveler whose cooking has been inspired by the countries she has visited, and hopes to visit, as well as the diverse cuisine she enjoys on a regular basis. In an international cookbook that includes helpful tips and anecdotes related to her travels, Griffin shares delectable recipes for both novice and experienced home cooks that introduce the different flavors of the world while guiding cooks to successfully navigate the often complex herb and spice realm. Her recipes include goat cheese toast with roasted red pepper spread (Morocco), insalata caprese (Italy), chimichurri (Argentina), boudin-stuffed acorn squash (United States), shawarma (Saudi Arabia/Kuwait), pancit (Thailand), herbed salmon filet in puff pastry (France), yellow gazpacho (Spain), spanakopita (Greece), baklava (Greece/Iran), and mulled spiced wine (Germany). My International Table shares tasty recipes, tips, tricks, shortcuts, and personal travel stories that encourage home cooks to visit the world through their kitchens and taste buds.
