Author: Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 0
Book Description
Seasoned with Sun
Author: Seasoned with Sun
Author: JR League of El PasoPublisher: Wimmer Cookbooks
ISBN: 9780960797400
Category : Cooking
Languages : en
Pages : 0
Book Description
From the aroma of smoky cumin to the taste of zesty green chili. the recipes in the Original "Seasoned with Sun" Limited Edition captures the essence of the Southwest. The cookbook originally printed in 1974 and reprinted four times, combines the spice of Native American Indian life, the spirit of the pioneers, the chuck wagon chow of the Old West, the flavor of the Spaniards and the tang of the traditional Mexican dishes. In celebration of the Junior League of El Paso's 75th anniversary, the Original "Seasoned with Sun" has been reprinted in Limited Edition hardcover so the next generation can enjoy these truly American classics!
Seasoned with Sun
Author: Junior League of El PasoPublisher: Wimmer Cookbooks
ISBN: 9780960797417
Category : Cookery, American
Languages : en
Pages : 0
Book Description
Recipes feature festive menus, party ideas and helpful hints on how to capture the true yet distinctive flavor of the Southwest. Repackaged and updated with full-color photographs! Proceeds support the community projects of the Junior League of El Paso, Inc.
Mediterranean Grains and Greens
Author: Paula WolfertPublisher: Ecco
ISBN: 9780060172510
Category : Cooking
Languages : en
Pages : 400
Book Description
Paula Wolfert is passionate about the Mediterranean -- its landscape, its people, its culture, and above all, its rich culinary tradition. Her five earlier cookbooks celebrated the sensuous pleasures of the Mediterranean kitchen and introduced a previously uninitiated American audience to an exciting new way of cooking and eating. In her eagerly awaited Mediterranean Grains and Greens, Wolfert continues that tradition, focusing on the delectable grains and greens-based dishes she discovered as she spent five years traversing the Mediterranean region, from Spain in the west toIsrael, Lebanon, and Syria in the east, with stops in France, Italy, Turkey, and Greece. Here are bountiful breads (Mirsini's Spiced Barley Bread); mouthwatering pastries (Spicy Beef, Olives, and Capers in Semolina Pastry Turnovers); nourishing comfort soups (Garlic Soup with Leafy Greens); crisp salads of mixed greens, cooked green salads, and savory grain salads (Samira's Tabbouleh with Parsley, Bulgur, Cinnamon, and Cumin); unusual desserts (Tunisian Homemade Couscous with Golden Raisins); and accompanying sauces, condiments, and seasonings. Though Mediterranean Grains and Greens is not a vegetarian cookbook, meat, fish, and poultry, when they appear, are used primarily as condiments and flavor enhancers rather than the main focus of a meal. Throughout, Wolfert explains the historical and cultural significance of her dishes, sharing traditional preparation techniques as well as her adaptations for the American home kitchen. Ever conscious of the availability of ingredients in this country, she recommends readily available alternatives found in grocery stores and farmer's markets. Whether foraging for wild "apron greens" in the Turkish countryside, "listening" to risotto in Venice to tell if it's ready to eat, making homemade rustic pasta on the island of Crete, baking Sardinian flatbread the old-fashioned way, scrambling eggs with kofte along the Euphrates, or preparing the unusual "black paellas" of Valencia, Paula Wolfert shares her adventures in the engaging first-person stories that accompany each recipe. This comprehensive collection invites Paula Wolfert's loyal fans and followers to rediscover the joys of Mediterranean living, cooking, and eating right along with her. Like her earlier works, the enticing, wide-ranging Mediterranean Grains and Greens is destined to become a kitchen classic, a book that every serious cook, armchair traveler, and lover of good food will want to own.
Flavors of the Sun
Author: Christine Sahadi WhelanPublisher: Chronicle Books
ISBN: 1452184054
Category : Cooking
Languages : en
Pages : 355
Book Description
A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York. Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them. In FLAVORS OF THE SUN, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence. Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire. 120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies, FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites. Simple yet loaded with flavor, these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry. OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination. Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini, Aleppo pepper, and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails. EXPERT KNOWLEDGE: Family owned, Sahadi's has been a beloved resource since its founding by Abrahim Sahadi, an immigrant from Lebanon, more than 100 years ago. Now welcoming a fifth generation into the business, the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries. FOR FANS OF PLENTY: Much like PLENTY, this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah, berbere, ras el hanout, shawarma spices, and more. Each ingredient profile includes an informative buying guide so you can build your pantry like a pro. Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK, and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes
A Womans Story a Mixture of Eastern and Western Culture
Author: Mousumi Hensh DasPublisher: Educreation Publishing
ISBN:
Category : Fiction
Languages : en
Pages : 108
Book Description
This is my first book. It takes two years to complete the book. In this book I have juxtaposed two cultures – Eastern Culture and Western Culture side by side. As I am an Indian, I love Indian culture and Indian Sanskriti. But going through the books on American culture, American Literature my impression for U.S.A also increase. This is the reason for which I have written this book and I have presented two cultures side by side in my book. I have gone through E. M. Forster's A Passage to India.E.M. Forster says - "East is East and West is West, and never the twain shall meet." I don't want to neglect E.M. Forster’s view. But in my book, my heart and soul endeavour are to mingle east and west into one unit
A Moment in the Sun
Author: John SaylesPublisher: McSweeney's
ISBN: 1936365707
Category : Fiction
Languages : en
Pages : 1293
Book Description
It’s 1897. Gold has been discovered in the Yukon. New York is under the sway of Hearst and Pulitzer. And in a few months, an American battleship will explode in a Cuban harbor, plunging the U.S. into war. Spanning five years and half a dozen countries, this is the unforgettable story of that extraordinary moment: the turn of the twentieth century, as seen by one of the greatest storytellers of our time. Shot through with a lyrical intensity and stunning detail that recall Doctorow and Deadwood both, A Moment in the Sun takes the whole era in its sights—from the white-racist coup in Wilmington, North Carolina to the bloody dawn of U.S. interventionism in the Philippines. Beginning with Hod Brackenridge searching for his fortune in the North, and hurtling forward on the voices of a breathtaking range of men and women—Royal Scott, an African American infantryman whose life outside the military has been destroyed; Diosdado Concepcíon, a Filipino insurgent fighting against his country’s new colonizers; and more than a dozen others, Mark Twain and President McKinley’s assassin among them—this is a story as big as its subject: history rediscovered through the lives of the people who made it happen.
The A B C and X Y Z of Bee Culture
Author: Amos Ives RootGleanings in Bee Culture
Author: Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals
Author: Sari EdelsteinPublisher: Jones & Bartlett Learning
ISBN: 0763759651
Category : Cooking
Languages : en
Pages : 638
Book Description
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.