PRINTCross-continental cuisine
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March 13, 2008 | 12:00 a.m. CST
Campground Cooking:
Campers can never go wrong with the classic taste of warm, gooey s’mores, but why not spice it up? Almost anything can be prepared by campfire with a little planning. Foil-wrapped dinners are a scrumptious way to let campfire meals marinade to perfection. Patricia Watson’s Campground Cooking suggests hundreds of easy recipes for cooking over campfires, in RVs, on grills or in your own home.
- Packing to please
- Off the map
- Rounding the bases
- A day of big eats on the bayou
- Lights, camera, travel
- Building the skyline of a city
- Far-out festivals
- Race to the coast
- White-water rush
- Rocking across North America
- Around the world in 80 minutes
- Walkin' the line in Tennesse
- Art Mecca of the West
- Stephens College Faculty Show
- Brooklyn, where New York starts
- Colombia’s walled city
- Literary Travel Writing
- Montreal rendez-vous
- Movie Travel Guide
- Social Networking
- Art break: Get out and walk around
- Couchsurfing
- Streetside Chatter
New Orleans:
A little sugar and a lot of spice keep that New Orleans’ food hot and nice. If you’re ready for a little flavor from Louisiana, learn one word: gumbo. “I would say gumbo says New Orleans more than any other dish,” says Kelly Hamilton, culinary historian from New Orleans. “As for gumbo recipes, this dish has evolved so much over the years to such an extent that you will not have the same dish twice.” Check out Crescent City Cooking: Unforgettable Recipes from Susan Spicer’s New Orleans for some tasty gumbo or andouille.
Cartagena:
Colombian food is a blend of European and native South American influences. In the Amazon regions, fresh, exotic fruits abound. Near the coast, fish dominates. In the farming regions, rice and potatoes are staples. Patricia McCausland-Gallo, a native Colombian, traveled throughout the country to gather recipes for her cookbook, Secrets of Colombian Cooking. Traditional recipes featured include Yuca cake and red pepper rice.
Montreal:
A premier chef in Canada, Martin Picard continues to please the palates of his French food fanatics. His new cookbook, Au Pied de Cochon-The Album, features 55 traditional recipes from his restaurant in Montreal, Au Pied de Cochon. Those who speak French will be treated to a 48-page comic book introduction. English-speakers will have to settle for an introduction by the star of Travel Channel’s No Reservations, Anthony Bourdain. Bon appétit.
