Oranges and Sardines PDF Download

Author: Gary Garrels
Publisher:
ISBN: 9780943739342
Category : Art--Abstract
Languages : en
Pages : 0

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Text by Gary Garrels.

Author: Peter Clark
Publisher: Banipal Publishing
ISBN:
Category : Fiction
Languages : en
Pages : 232

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Twenty-six hard-hitting, passionate, moving, funny and human stories from North Africa by 21 authors from Algeria, Egypt, Morocco, Sudan and Tunisia. Latifa Baqa, Ahmed Bouzfour, Rachida el-Charni, Mohamed Choukri, Mohammed Dib, Tarek Eltayeb, Mansoura Ez-Eldin, Gamal el-Ghitani, Said al-Kafrawi, Idriss el-Kouri, Ahmed el-Madini, Ali Mosbah, Hassouna Mosbahi, Muhammad Mustagab, Hassan Nasr, Rabia Raihane, Tayeb Salih, Habib Selmi, Izz al-Din Tazi and Mohammed Zefzaf. Many of these authors are major literary figures in their own countries, and the Arab world. They have broken with taboos and censorship, and established standards of innovation that have encouraged younger generations of authors. Pain, hardship, heartache, humour, identity, joy, loss and strategies for survival are universal themes and all are represented here, writes Peter Clark, who edited and introduces the stories, and is one of the thirteen translators of the volume.

Author: Bill Kim
Publisher: Ten Speed Press
ISBN: 0399580786
Category : Cooking
Languages : en
Pages : 242

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JAMES BEARD AWARD FINALIST • A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients. Born in Korea but raised in the American Midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible. This isn't a traditional Korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends. Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes. Starting with seven master sauces (and three spice rubs), you’ll soon be able to whip up a whole array of recipes, including Hoisin and Yuzu Edamame, Kimchi Potato Salad, Kori-Can Pork Chops, Seoul to Buffalo Shrimp, BBQ Spiced Chicken Thighs, and Honey Soy Flank Steak. From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill.

Author: Gary Garrels
Publisher:
ISBN:
Category : Painters
Languages : en
Pages : 128

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Author: Marie Asselin
Publisher: Gibbs Smith
ISBN: 1423651030
Category : Cooking
Languages : en
Pages : 225

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Learn the authentic recipes and techniques for the French tradition of L’apéro from the author of the award-winning blog Food Nouveau. L’apéro consists of before dinner drinks served with finger foods and small bites. This collection presents a rich variety of French appetizer recipes perfect for entertaining, cocktail hour, or giving a lunch box or picnic basket that “something extra-special.” Many recipes include simple formulas for endless variation, allowing your taste buds and creativity to go wild. Fresh, modern, and versatile these French-inspired appetizers and small servings—from basic tapenades and hummus, to savory cakes, quiches, tarts, mini sandwiches, soups, skewers, and sweet treats—are perfect as a prelude to dinner, or even in place of an evening meal.

Author: Shawna Lemay
Publisher: Palimpsest Press
ISBN: 9781989287842
Category : Fiction
Languages : en
Pages : 250

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Do you believe in angels? When Xaviere is tasked with transcribing taped interviews her deceased friend Daphne left to her in her will, she begins to piece together the story of the photographer Irene Guernsey, a moderately well known but elusive photographer Daphne was interviewing. Irene's mysterious images captivate Xaviere as they had Daphne. Irene had never given interviews or talked about her work publicly, but near the end of her life, she reveals the magic hidden in plain sight in her mysterious and ethereal photographs and her attempt to capture angel wings on film.?And once the angels appear, the reader is taken on a journey that spans decades and changes the lives of multiple women along the way. Everything Affects Everyone, /em> is a novel about listening, about how women speak to one another, and about the power of the question.

Author: Frank O'Hara
Publisher: Univ of California Press
ISBN: 9780520201668
Category : Literary Criticism
Languages : en
Pages : 626

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Available for the first time in paperback, The Collected Poems of Frank O'Hara reflects the poet's growth as an artist from the earliest dazzling, experimental verses that he began writing in the late 1940s to the years before his accidental death at forty, when his poems became increasingly individual and reflective.

Author: Rosetta Costantino
Publisher: W. W. Norton & Company
ISBN: 0393065162
Category : Cooking
Languages : en
Pages : 417

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The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.

Author: Rachel Roddy
Publisher: Headline Home
ISBN: 1472248422
Category : Cooking
Languages : en
Pages : 647

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'YOU'LL WANT TO COOK IT ALL' - Evening Standard 'Rachel Roddy's writing is as absorbing as any novel. Her prose is so elegant and her story-telling so compelling that I almost forgot I was reading a cookbook.' - Russell Norman, Polpo ------------------ From the award-winning weekly Guardian Cook columnist and winner of the André Simon and Guild of Food Writers' Awards comes an Italian food book of sumptuous recipes, flavours and stories from Sicily and Rome. For the last twelve years, food-writer, cook and photographer Rachel Roddy has immersed herself in the culture of Roman cooking, but it was the flavours of the south that she and her Sicilian partner, Vincenzo, often craved. Eventually the chance arose to spend more time at his old family house in south-east Sicily, where Rachel embraced the country's traditional recipes and the stories behind them. In Two Kitchens Rachel celebrates the food and flavours of Rome and Sicily and shares over 120 of these simple, everyday dishes from her two distant but connected kitchens. From tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble, honeyed peaches and almond and chocolate cake, they are the authentic Italian recipes that you will want to cook again and again until you've made them your own. 'This is a recipe book that reflects the way I cook and eat: uncomplicated, direct and adaptable Italian family food that reflects the season. The two kitchens of the title are my kitchens in Rome and Sicily. In a sense, though, we could have called the book "many kitchens" as I invite you to make these recipes your own.' Rachel Roddy Two Kitchens chapters: Vegetables and Herbs - Tomatoes; Aubergines; Peas; Broad Beans; Cauliflower; Potatoes; Onions; Herbs Fruit and Nuts - Lemons; Peaches; Oranges; Grapes and Figs; Almonds Meat, Fish and Dairy - Beef and pork; Chicken; White fish; Fresh anchovies and sardines; Eggs; Ricotta Storecupboard - Chickpeas; Lentils; Preserved anchovies; Flour; Bread Rachel's first book, Five Quarters: Recipes and Notes from a Kitchen in Rome, won the André Simon Food Book Award and the Guild of Food Writers' First Book Award in 2015.

Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 619

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NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)