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Author: Talimanidis, Pam Publisher: Hardie Grant Publishing ISBN: 1742732461 Category : Cooking Languages : en Pages : 257
Book Description
Combined with a charming personal narrative and illustrated with spectacular photography, this fabulous cookbook will have you yearning for the Mediterranean and the incredible flavors of its cuisine The term "a la Grecque," meaning "in the Greek way," conveys perfectly the kind of food Pam and Kosta Talimanidis are famous for?stylish yet homely dishes that look to both sides of the Greek/Turkish divide for inspiration. Here, inspired by Kosta's Greek heritage and by the many years she spent in his home village of Polypetron learning about Greek food and cooking, Pam has gathered recipes that showcase the simplicity and incredible flavors of the cuisine. Clever and understated offerings include ribbons of silverbeet tossed in the pan with roasted walnuts and gorgonzola, and fillets of whiting simply dressed with olive oil, dill and lemon sauce, and a tangle of shaved fennel. There's proper taramasalata, salt cod croquettes and other mezze, plus delectable desserts like slow-roasted nectarines drizzled with mascarpone or rich chocolate tart. This is Greek food at its best.
Author: Talimanidis, Pam Publisher: Hardie Grant Publishing ISBN: 1742732461 Category : Cooking Languages : en Pages : 257
Book Description
Combined with a charming personal narrative and illustrated with spectacular photography, this fabulous cookbook will have you yearning for the Mediterranean and the incredible flavors of its cuisine The term "a la Grecque," meaning "in the Greek way," conveys perfectly the kind of food Pam and Kosta Talimanidis are famous for?stylish yet homely dishes that look to both sides of the Greek/Turkish divide for inspiration. Here, inspired by Kosta's Greek heritage and by the many years she spent in his home village of Polypetron learning about Greek food and cooking, Pam has gathered recipes that showcase the simplicity and incredible flavors of the cuisine. Clever and understated offerings include ribbons of silverbeet tossed in the pan with roasted walnuts and gorgonzola, and fillets of whiting simply dressed with olive oil, dill and lemon sauce, and a tangle of shaved fennel. There's proper taramasalata, salt cod croquettes and other mezze, plus delectable desserts like slow-roasted nectarines drizzled with mascarpone or rich chocolate tart. This is Greek food at its best.
Author: Martyna Angell Publisher: HarperCollins Australia ISBN: 1489251235 Category : Cooking Languages : en Pages : 612
Book Description
Real food to nourish you, no matter your age or stage in life. Have you noticed that as you moved from childhood through the teenage years and into adulthood your food tastes changed? How what used to work for you food–wise as a 30–something, no longer works for you as you near retirement? That you can't eat the same dishes as your friend and feel good? That your energy levels are lacking or your digestion is just not the same? Like the calendar year, the body has its seasons and no one understands this better than Martyna Angell, author of the bestselling book The Wholesome Cook and the popular and award–winning blog of the same name. In her new book The Wholesome Cook: Recipes for Life's Seasons, Martyna focuses on bio–individualism – the recognition that we are all a little different – and offers 180 endlessly flexible recipes that can be adapted to support your individual health and well–being, no matter your age or stage of life. All recipes emphasise seasonal wholefoods and the strong focus on fresh fruit and vegetables will inspire you to prepare them in new and exciting ways every meal time. All recipes are refined sugar–free and can easily be made gluten–free (perfect for coeliacs). Many cater to dairy–free, nut–free, egg–free, lactose–free, paleo, vegan and vegetarian diets. Every recipe is also tagged to show you the healthiest options for babies, children, teenagers, and men and women at various stages of life, so you know how to best nourish your body through the different seasons in life. These recipes offer delicious options that allow you to tune in to your body's needs quickly and effortlessly, making this book perfect for singles, families and people of older age, too. Twenty of Martyna's friends from the wellness world offer their favourite healthy recipes in this book as well. Recipes for Life's Seasons is not just a cookbook, it's a guide to a creative approach to food and offers you the healthy balanced nourishment and real enjoyment that sharing delicious food brings.
Author: Anne Willan Publisher: Chronicle Books ISBN: 0811846466 Category : Cooking Languages : en Pages : 395
Book Description
Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a brand-new classic. Sprinkled with more than 250 recipes and 270 enchanting photos, this cookbook is an irresistible celebration of French culinary culture.
Author: Tamar Adler Publisher: Scribner ISBN: 1982113995 Category : Cooking Languages : en Pages : 288
Book Description
The award-winning, bestselling author of An Everlasting Meal “revitalizes classics and long-forgotten dishes, bringing them into this century with verve and ease” (Bon Appetit) in this “lovely and literary” (Vogue.com) cookbook. Many dishes that once excited our palates—like oysters Rockefeller, steak Diane, cheese and walnut soufflés—have disappeared from our tables and, in some cases, from our memories. Creating a unique culinary history, Tamar Adler, a Vogue and New York Times writer and Chez Panisse alum, has collected more than a hundred recipes from old cookbooks and menus and enlivened, updated, and simplified them. Adler’s approach to these dishes involves ample use of acid and herbs, pared down techniques, and contemporary ways of serving. Seasonal menus, wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton add to this “personal, nostalgic journey…as much about the writing as it is about the cooking” (The New York Times Book Review). Adler has created a unique culinary history, filled with delicious recipes and smart, witty prose. It is destined to become a modern classic.
Author: Julia Child Publisher: Knopf ISBN: 0307958175 Category : Cooking Languages : en Pages : 857
Book Description
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Author: Diane Kochilas Publisher: St. Martin's Griffin ISBN: 1250166373 Category : Cooking Languages : en Pages : 403
Book Description
Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours. Inspired by her travels and family gatherings, the recipes and stories Diane Kochilas shares in My Greek Table celebrate the variety of food and the culture of Greece. Her Mediterranean meals, crafted from natural ingredients and prepared in the region’s traditional styles—as well as innovative updates to classic favorites—cover a diverse range of appetizers, main courses, and desserts to create raucously happy feasts, just like the ones Diane enjoys with her family when they sit down at her table. Perfect for home cooks, these recipes are easy-to-make so you can add Greece’s delicious dishes to your culinary repertoire. With simple-to-follow instructions for salads, meze, vegetables, soup, grains, savory pies, meat, fish, and sweets, you’ll soon be serving iconic fare and new twists on time-honored recipes on your own Greek table for family and friends, including: — Kale, Apple, and Feta Salad — Baklava Oatmeal — Avocado-Tahini Spread — Baked Chicken Keftedes — Retro Feta-Stuffed Grilled Calamari — Portobello Mushroom Gyro — Quinoa Spanakorizo — Quick Pastitsio Ravioli — Aegean Island Stuffed Lamb — My Big Fat Greek Mess—a dessert of meringues, Greek sweets, toasted almonds and tangy yogurt Illustrated throughout with color photographs featuring both the food and the country, My Greek Table is a cultural delicacy for cooks and foodies alike.
Author: Abbé Prévost Publisher: Penn State Press ISBN: 0271089350 Category : Fiction Languages : en Pages : 107
Book Description
With The Greek Girl’s Story, Alan Singerman presents the first reliable, stand-alone translation and critical edition of Abbé Prévost’s 1740 literary masterpiece Histoire d’une Grecque moderne. The text of this new English translation is based on Singerman’s 1990 French edition, which Jonathan Walsh called “arguably the most valuable critical edition” of Prévost’s novel to date. This new edition also includes a complete critical apparatus comprising a substantial introduction, notes, appendixes, and bibliography, all significantly updated from the 1990 French edition, taking into account recent scholarship on this work and providing some additional reflection on the question of Orientalism. Prévost’s roman à clef is based on a true story involving the French ambassador to the Ottoman Porte from 1699 to 1711. It is narrated from the ambassador’s viewpoint and is a model of subjective, unreliable narration (long before Henry James). It is remarkably modern in its presentation of an enigmatic, ambiguous character, as the truth about the heroine can never be established with certainty. It is the story of the tormented relationship between the diplomat and a beautiful young Greek concubine, Théophé, whom he frees from a pasha’s harem. While her benefactor becomes increasingly infatuated with her and bent on becoming her lover, the Greek girl becomes obsessed with the idea of becoming a virtuous and respected woman. Viewing the ambassador as a father figure, she condemns his quasi-incestuous passion and firmly rejects his repeated seduction attempts. Unable to possess the young woman or tolerate the thought that she might grant to someone else what she has refused him, the narrator subjects her behavior to minute scrutiny in an effort to catch her in an indiscretion. His investigations are fruitless, however, and Théophé, the victim of incessant persecution, simply dies, leaving all the questions about her behavior unanswered.
Author: Daniel Boulud Publisher: Simon and Schuster ISBN: 068486343X Category : Cooking Languages : en Pages : 442
Book Description
A collection of recipes from Daniel Boulud, the chef at Café Boulud in New York City, for a variety of French-American dishes, with explanation of basic and advanced cooking techniques.
Author: Fiona Beckett Publisher: Absolute Press ISBN: 9781906650537 Category : Cooking Languages : en Pages : 0
Book Description
The lost art of thrift is rediscovered in this cookbook through a wealth of fantastic recipes, from budget breakfasts--Spring Vegetable Frittata or French Toast with Polish Cherries--to easy midweek suppers, such as Thai Beef Salad or Linguine with Stilton and Onion. In a time where about a third of all the food purchased is thrown out, this book is ideal for anyone who is eager to cut out waste and make the most of everything they buy. With a full glossary of ingredients and ideas for how to use them up, as well as a myriad of thrifty tips that promise to transform even the most sorry leftover into an inventive and tasty meal, this is a kitchen manual that no home can afford to be without.
Author: Talimanidis, Pam
Author: Talimanidis, Pam
Author: Martyna Angell
Author: Anne Willan
Author: 
Author: Tamar Adler
Author: Julia Child
Author: Diane Kochilas
Author: Abbé Prévost
Author: Daniel Boulud
Author: Fiona Beckett