Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Around the World With a Chilli PDF full book. Access full book title Around the World With a Chilli by Nayan Chanda. Download full books in PDF and EPUB format.
Author: Torie True Publisher: ISBN: 9781910863879 Category : Cooking (Hot peppers) Languages : en Pages : 0
Book Description
Chilli and Mint will be an instant favourite for anyone who is interested in food and spice (but not necessarily spicy food!) or the intricacies of Indian home cooking. Written by Torie True, an established food writer and cookery teacher, this beautiful cookbook contains over 100 recipes to bring a little more spice into your culinary repertoire. Chilli and Mint takes readers on an informative and intoxicating journey from breakfasts worth getting up for, comforting dals and punchy chutneys to sweet and savoury treats, staple Indian breads and spice blends. There are plenty of tips and tricks for creating successful dishes from scratch, alongside a wealth of information on Indian spices, suppliers, kitchen equipment, fresh ingredients and menu ideas. By following Torie's accessible step-by-step recipes, anyone can explore the everyday delights of India's wonderfully diverse cuisine at home.
Author: Heather Arndt Anderson Publisher: Reaktion Books ISBN: 1780236352 Category : Cooking Languages : en Pages : 152
Book Description
This book tells the story of the spicy berry's rise to prominence, showing that it was cultivated and venerated by the ancient people of Mesoamerica for millennia before Spanish explorers brought it back to Europe. It traces the chilli's spread along trading routes to every corner of the globe, and explores the many important spiritual and cultural links that we have formed with it, from its use as an aphrodisiac to, in more modern times, an especially masochistic kind of eating competition. Ultimately, the author uses the chili to tell a larger story of global trade, showing how the spread of spicy cuisine can tell us much about the global exchange--and sometimes domination--of culture.
Author: Gary Paul Nabhan Publisher: Chelsea Green Publishing ISBN: 1603583750 Category : Cooking Languages : en Pages : 234
Book Description
Chasing Chiles looks at both the future of place-based foods and the effects of climate change on agriculture through the lens of the chile pepper-from the farmers who cultivate this iconic crop to the cuisines and cultural traditions in which peppers play a huge role. Why chile peppers? Both a spice and a vegetable, chile peppers have captivated imaginations and taste buds for thousands of years. Native to Mesoamerica and the New World, chiles are currently grown on every continent, since their relatively recent introduction to Europe (in the early 1500s via Christopher Columbus). Chiles are delicious, dynamic, and very diverse-they have been rapidly adopted, adapted, and assimilated into numerous world cuisines, and while malleable to a degree, certain heirloom varieties are deeply tied to place and culture-but now accelerating climate change may be scrambling their terroir. Over a year-long journey, three pepper-loving gastronauts-an agroecologist, a chef, and an ethnobotanist-set out to find the real stories of America's rarest heirloom chile varieties, and learn about the changing climate from farmers and other people who live by the pepper, and who, lately, have been adapting to shifting growing conditions and weather patterns. They put a face on an issue that has been made far too abstract for our own good. Chasing Chiles is not your archetypal book about climate change, with facts and computer models delivered by a distant narrator. On the contrary, these three dedicated chileheads look and listen, sit down to eat, and get stories and recipes from on the ground-in farmers' fields, local cafes, and the desert-scrub hillsides across North America. From the Sonoran Desert to Santa Fe and St. Augustine (the two oldest cities in the U.S.), from the marshes of Avery Island in Cajun Louisiana to the thin limestone soils of the Yucatan, this book looks at how and why climate change will continue to affect our palates and our producers, and how it already has.
Author: Jean Andrews Publisher: ISBN: 9781574410709 Category : Cooking Languages : en Pages : 261
Book Description
Andrews, who has been called “the first lady of Chile peppers,” “the godmother of the chile world,” as well as her own registered trademark “The Pepper Lady,” follows the spice trade and early movements of capsicums along the spice roads, through much of Turkey and the Middle East, Africa and Monsoon Asia (India, Nepal, Bhutan, Sri Lanka, Thailand, and Indonesia) plus the Szechuan and Hunan provinces in China and the Silk Route. This latest offering includes previously undiscovered facts, including the etymology of the word “cayenne.” The first spice to be used by man, peppers are currently hot in Mexico, Guatemala, much of the Caribbean, most of Africa, parts of south America, India, Bhutan, Malaysia, Thailand, Indonesia, southwestern China, the Balkans, the United States–Louisiana, Texas, and the Southwest–plus Korea. A chapter on what makes a pepper a pepper includes detailed descriptions and illustrations of twenty-seven separate varieties of the Capsicum, as well as miscellaneous cultivars and detailed directions on working with fresh and dried peppers, including how to choose and use them, and how to care for them. The recipes include those of such nationally known chefs as Mark Miller, Reed Clemons, Miguel Ravago, Stephen Pyles, Jon Jividen, Paula Lambert (Mozzarella Company), Robert del Grande, Pat Teepatiganond, Cecilia Chiang, Elmar E. Prambs, Jerry di Vecchio, Paul Prudhomme, Dean Fearing, Amal Naj, Justin Wilson, and John Ash, among many others.
Author: Matthew Schneider-Mayerson Publisher: Ethos Books ISBN: 9811441367 Category : Nature Languages : en Pages : 278
Book Description
In this era of climate crisis, in which our very futures are at stake, sustainability is a global imperative. Yet we tend to associate sustainability, nature, and the environment with distant places, science, and policy. The truth is that everything is environmental, from transportation to taxes, work to love, cities to cuisine. This book is the first to examine contemporary Singapore from an ecocultural lens, looking at the ways that Singaporean life and culture is deeply entangled with the nonhuman lives that flourish all around us. The authors represent a new generation of cultural critics and environmental thinkers, who will inherit the future we are creating today. From chilli crab to Tiger Beer, Changi Airport to Pulau Semakau, O-levels to orang minyak films, these essays offer fresh perspectives on familiar subjects, prompting us to recognise the incredible urgency of climate change and the need to transform our ways of thinking, acting, learning, living, and governing so as to maintain a stable planet and a decent future.
Author: Dave DeWitt Publisher: University of New Mexico Press ISBN: 0826361811 Category : Cooking Languages : en Pages : 369
Book Description
For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.
Author: Sandra Dallas Publisher: St. Martin's Press ISBN: 1429903392 Category : Fiction Languages : en Pages : 308
Book Description
Life may have been hard on Addie French, but when she meets friendless Emma Roby on a train, all her protective instincts emerge. Emma's brother is seeing her off to Nalgitas to marry a man she has never met. And Emma seems like a lost soul to Addie-someone who needs Addie's savvy and wary eye. It isn't often that Addie is drawn to anyone as a friend, but Emma seems different somehow. When Emma's prospective fails to show up at the train depot, Addie breaks all her principles to shelter the girl at her brothel, The Chili Queen. But once Emma enters Addie's life, the secrets that unfold and schemes that are hatched cause both women to question everything they thought they knew. With Sandra Dallas's trademark humor, charm, and pathos, The Chili Queen will satisfy anyone who has ever longed for happiness. The Chili Queen is the winner of the 2003 Spur Award for Best Western Novel.
Author: Roseanne Greenfield Thong Publisher: Chronicle Books ISBN: 1452136068 Category : Juvenile Fiction Languages : en Pages : 39
Book Description
Pura Belpré Award, Illustrator Honor Latino Book Award, Winner Green is a chile pepper, spicy and hot. Green is cilantro inside our pot. In this lively picture book, children discover a world of colors all around them: red is spices and swirling skirts, yellow is masa, tortillas, and sweet corn cake. Many of the featured objects are Latino in origin, and all are universal in appeal. With rich, boisterous illustrations, a fun-to-read rhyming text, and an informative glossary, this playful concept book will reinforce the colors found in every child's day! Plus, this is the fixed format version, which will look almost identical to the print version. Additionally for devices that support audio, this ebook includes a read-along setting.
Author: Nayan Chanda
Author: Nayan Chanda
Author: Torie True
Author: Heather Arndt Anderson
Author: Gary Paul Nabhan
Author: Jean Andrews
Author: Matthew Schneider-Mayerson
Author: Dave DeWitt
Author: Sandra Dallas
Author: Roseanne Greenfield Thong
Author: David Mills