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Author: Katerina Nitsou Publisher: Interlink Books ISBN: 9781623718794 Category : Cooking Languages : en Pages : 272
Book Description
Discover the flavors and traditions of North Macedonia Macedonian cuisine is a rich mosaic of influences from the Mediterranean and Middle East, and the neighboring countries in the Balkan Peninsula. It is known for its opulent family meals, and the regional dishes play important symbolic roles in local traditions and family celebrations. Macedonia: The Cookbook is a love letter to Macedonian culture, and a cuisine deeply rooted in its land and traditions. Through over 100 mouthwatering recipes for mezze dishes, salads, soups, fish, poultry, meat, vegetables, and delicious sweets and preserves, chef and food writer Katerina Nitsou shares the authentic flavors and wisdom brought along with her family, recreated and adapted in her North American kitchen. With beautiful photography of the food, people, and landscapes of North Macedonia, this cookbook captures the country’s essence and belongs on the kitchen shelf of every food lover.
Author: Katerina Nitsou Publisher: Interlink Books ISBN: 9781623718794 Category : Cooking Languages : en Pages : 272
Book Description
Discover the flavors and traditions of North Macedonia Macedonian cuisine is a rich mosaic of influences from the Mediterranean and Middle East, and the neighboring countries in the Balkan Peninsula. It is known for its opulent family meals, and the regional dishes play important symbolic roles in local traditions and family celebrations. Macedonia: The Cookbook is a love letter to Macedonian culture, and a cuisine deeply rooted in its land and traditions. Through over 100 mouthwatering recipes for mezze dishes, salads, soups, fish, poultry, meat, vegetables, and delicious sweets and preserves, chef and food writer Katerina Nitsou shares the authentic flavors and wisdom brought along with her family, recreated and adapted in her North American kitchen. With beautiful photography of the food, people, and landscapes of North Macedonia, this cookbook captures the country’s essence and belongs on the kitchen shelf of every food lover.
Author: Sarah Spencer Publisher: ISBN: Category : Languages : en Pages : 116
Book Description
Bring the flavors of Macedonia to your table with this collection of classic and authentic Macedonian recipes Macedonian cuisine shares characteristics of Balkan cuisines and has a strong influence from the Mediterranean and Middle Eastern cuisines, therefore its dishes are unique in both taste and preparation. This cookbook is written in a style to make it easier for everyone to follow. High-quality images are provided to give readers a glance at how a dish actually looks. This cookbook includes 50 traditional Macedonian recipes that are natural and delicious for everyday meals ranging from breakfast to dessert. This cookbook provides an exclusive collection of recipes traditionally cooked in Macedonia. Most of the common ingredients are tomatoes and red peppers. Explore a wide range of recipes, all suitable for beginner and seasoned cooks. Prepare delicious and traditional meals for your family and enjoy Macedonian cuisine.Inside the cookbook, you'll find: A short introduction to Macedonian recipes. Everything you need to know when cooking Macedonian dishes containing dairy and milk products, Macedonian key ingredients including tomatoes and red pepper, and tips to care for your Macedonian cookware. Traditional breakfast recipes like Mekitsi and Burek. Mouthwatering appetizers and side recipes like Red mashed potatoes appetizer, the Leek Dip, and the Roasted Peppers with Garlic. Wholesome chicken recipes like the Oven-Baked Rice with Chicken, the Chicken Stew, and the Crispy chicken breast with Mashed Potatoes. Delicious meat recipes such as the Meatballs in Tomato sauce, the Cabbage Casserole with smoked pork meat, and famous Tavche Gravche Baked beans with sausages. Satisfying vegetarian dishes like the Stuffed Banana peppers with cottage cheese, the Zucchini Fritters in Tomato Sauce, and the Vegetable Casserole. Easy-to-prepare preserves like the Ajvar, the Cherry Preserves, and the Tomato Sauce Luscious dessert recipes like the Rice pudding, the Baklava with Walnuts, and the Apple Cake. Recipes include images, a detailed list of ingredients, the prep and cooking times, the number of servings, step-by-step cooking directions, and the nutritional facts per serving.***Please note that this cookbook's images are in black and white. There is a full-color edition of this cookbook also available.*** Let's get started! Scroll back up and click the BUY NOW button on the top right side of this page and order your copy now!
Author: Irina Georgescu Publisher: White Lion Publishing ISBN: 0711241821 Category : Cooking Languages : en Pages : 227
Book Description
Romania is a true cultural melting pot, rooted in Greek and Turkish traditions in the south, Hungarian and Saxon in the north and Slavic in the east and west. Carapathia, the first book from food stylist and cooking enthusiast Irina Georgescu, aims to introduce readers to Romania's bold, inventive and delicious cuisine. Bringing the country to life with stunning photography and recipes, it will take the reader on a culinary journey to the very heart of the Balkans, exploring it's history and landscape through it's traditions and food. From fragrant pilafs, sour borsch and hearty stews, to intricate and moreish desserts, this book celebrates the dishes from a culture living at the crossroads of eastern and western traditions.
Author: KATARINA. NITSOU Publisher: ISBN: 9781916316560 Category : Languages : en Pages : 272
Book Description
Macedonia: The Cookbook is a love letter to Macedonian culture, and a cuisine deeply rooted in its land and traditions. Through over 100 mouthwatering recipes chef and food writer Katerina Nitsou shares the authentic flavours.
Author: Christina E. Kramer Publisher: University of Wisconsin Pres ISBN: 0299247635 Category : Foreign Language Study Languages : en Pages : 558
Book Description
Macedonian, the official language of the Republic of Macedonia, is spoken by two and a half million people in the Balkans, North America, Australia, and other émigré communities around the world. Christina E. Kramer’s award-winning textbook provides a basic introduction to the language. Students will learn to speak, read, write, and understand Macedonian while discussing family, work, recreation, music, food, health, housing, travel, and other topics. Intended to cover one year of intensive study, this third edition updates the vocabulary, adds material to help students appreciate the underlying structure of the language, and offers a wide variety of new, proficiency-based readings and exercises to boost knowledge of Macedonian history, culture, literature, folklore, and traditions. Winner, Best Contribution to Language Pedagogy, American Association of Teachers of Slavic and Eastern European Languages
Author: Gregory Evangelos Zotos Publisher: Publishamerica Incorporated ISBN: 9781424130221 Category : Cooking Languages : en Pages : 68
Book Description
If you loved Gregorys Pita Pocket Full of Simple Greek Recipes and Gregorys Greek Kitchen, my first two Greek recipe books, you will savor this new book I have prepared. Gregorys Mediterranean Cuisine offers you the opportunity to prepare and savor mouth-watering old recipes and some very new recipes that were made in the old towns in Albania, Macedonia, Croatia, Turkey, and Greece. I have put together a wonderful collection of recipes that I have made very simple and easy to make. The mouth-watering tastes of these exotic locales will lie ahead for buyers of this book. It is particularly difficult to locate an Albanian, Macedonian, Croatian, Turkish, and Greek cookbook that grabs hold of the old village recipes that have that exceptional ethnic taste one can get only from the groundwork in the old towns. I have secured this in my recipe book. I would like to tender others the chance to buy my exceptional book and be able to be subjected to simple, fun, Albanian, Macedonian, Croatian, Turkish, and Greek recipes.
Author: Jernej Mlekuz Publisher: Central European University Press ISBN: 963386089X Category : Cooking Languages : en Pages : 187
Book Description
?As simple as burek? is a popular phrase used by many young people in Slovenia. In this book Jernej Mleku? maintains that the truth is just the opposite. The burek is a pie made of pastry dough filled with various fillings that is well-known in the Balkans, and also in Turkey and the Near East by other names. Whether on the plate or as a cultural artifact, it is in fact, not that simple. After a brief stroll through its innocent history, Mleku? focuses on the present state of the burek, after parasitical ideologies had attached themselves to it and poisoned its discourses. In Slovenia, the burek has become a loaded metaphor for the Balkans and immigrants from the republics of the former Socialist Federal Republic of Yugoslavia. Without the burek it would be equally difficult to consider the jargon of Slovenian youth, the imagined world of Slovenian chauvinism and the rhetorical arsenal of advertising agents when promoting healthy foods. In this analysis, Mleku? refers to the burek as the ?metaburek.? All at the same time it is greasy, Balkan, Slovene, not-Slovene, Yugoslavian, familiar, foreign, the greatest, the worst, disturbingly unhealthy, plebeian, junk food, and finally, a cherub (burek spelled backwards is kerub, the Slovene word for cherub). And this metaburek, the protagonist of this book, is never a completely pure, innocent, unconditioned burek. It is much more. ÿ
Author: András Koerner Publisher: Central European University Press ISBN: 9633862744 Category : Social Science Languages : en Pages : 432
Book Description
Winner of the 2019 National Jewish Book Award in the category of Food Writing & Cookbooks. The author refuses to accept that the world of pre-Shoah Hungarian Jewry and its cuisine should disappear almost without a trace and feels compelled to reconstruct its culinary culture. His book―with a preface by Barbara Kirshenblatt-Gimblett―presents eating habits not as isolated acts, divorced from their social and religious contexts, but as an organic part of a way of life. According to Kirshenblatt-Gimblett: “While cookbooks abound, there is no other study that can compare with this book. It is simply the most comprehensive account of a Jewish food culture to date.” Indeed, no comparable study exists about the Jewish cuisine of any country, or―for that matter―about Hungarian cuisine. It describes the extraordinary diversity that characterized the world of Hungarian Jews, in which what could or could not be eaten was determined not only by absolute rules, but also by dietary traditions of particular religious movements or particular communities. Ten chapters cover the culinary culture and eating habits of Hungarian Jewry up to the 1940s, ranging from kashrut (the system of keeping the kitchen kosher) through the history of cookbooks, the food traditions of weekdays and holidays, the diversity of households, and descriptions of food and hospitality industries to the history of some typical dishes. Although this book is primarily a cultural history and not a cookbook, it includes 83 recipes, as well as nearly 200 fascinating pictures of daily life and documents.
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: Katerina Nitsou
Author: Katerina Nitsou
Author: Sarah Spencer
Author: Irina Georgescu
Author: KATARINA. NITSOU
Author: Christina E. Kramer
Author: Gregory Evangelos Zotos
Author: Jernej Mlekuz
Author: András Koerner
Author: Diane Kochilas
Author: Andrew Dalby