Popina Book of Baking PDF Download

Author: Isidora Popovic
Publisher: Ryland Peters & Small
ISBN: 9781845979652
Category : Cooking
Languages : en
Pages : 0

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Book Description
Popina makes award-winning organic cakes, cookies, and tarts, which are sold everywhere from farmers’ markets to Harrods Food Hall Popina thrives on producing handmade, organic, additive-free sweet and savory bakes using the finest seasonal ingredients. A small team of chefs, including a former pastry chef from Le Caprice, bake their products from scratch every day. The Popina Book of Baking is a unique opportunity to make their best-loved treats in your own home. Chapters include Cookies, Biscotti & Bites, Sweet Tarts & Pies, Cakes & Muffins, Savory Straws & Bites, and Savory Tarts. There are easy, no-fuss recipes for the novice baker and seasoned cook alike, from Ginger and caramelized chile cookies and Carrot cake, to Fennel and zucchini tart and Parmesan and seed crackers.

Author: Laura Amos
Publisher: Legend Press Ltd
ISBN: 1909039039
Category : Cooking
Languages : en
Pages : 195

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Book Description
Indulge in elegant premium desserts with this collection of recipes from the beloved British company. The Dessert Deli is a gorgeous, mouth-watering collection of recipes, bringing luxurious desserts to the comfort of your own home. Pastry chef Laura Amos brings beautiful desserts to their rightful place: the forefront of any meal. Going beyond cupcakes, this cookbook covers the full spectrum of tasty treats: from indulgent Belgian Chocolate Mousse with Honeycomb, zingy Orange and Passion Fruit Trifle, and silky smooth Honey Crème Brûlée, to decadent Amaretto Chocolate Truffles. Learn how to adapt recipes to your liking and the importance of always using the best quality ingredients. For more than a decade, The Dessert Deli has been a highlight of the London food scene—now you too can discover the delicious experience.

Author: Marie Rayner
Publisher:
ISBN: 9781334999093
Category : Cooking
Languages : en
Pages : 724

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Book Description
"Award winning blogger & former personal chef Marie Rayner shares 510 recipes to cover every meal from the famous 'Full English' breakfast to late night treats of cake & biscuits. Every meal that could cross a traditional English plate is on offer, with modern favourites from around the British Isles & abroad making an appearance too." --

Author: Felipe Furentes Cruz
Publisher: Ryland Peters & Small
ISBN: 1849753989
Category : Cooking
Languages : en
Pages : 228

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Book Description
Benito's Hat aims to deliver everything that is exciting and fresh about Mexican food to the people of Britain, banishing old perceptions of heavy, greasy Tex Mex. From the beaches of Baja and Cancun to the mountains of the Sierra Madre, Mexico has an incredible variety of vibrant flavours to offer. All of this rich culinary culture has inspired Benito's Hat's delicious burritos, tacos, soups and salads. Benito's Hat founder, Ben Fordham, and his Mexican chef Felipe Fuentes Cruz have created a cookbook show-casing their favourite dishes from the restaurant, plus many more from Felipe's collection of authentic recipes. In this fabulous cookbook, you'll find Snacks &Starters; Soups & Salads; Main Courses; Side Dishes; Salsas; Desserts; and Drinks. Mouth-watering recipes include guacamole with homemade corn tortilla chips, Benito's Hat burritos with beef birria, pico de gallo and salsa brava, tacos with sautéed prawns, garlic and paprika, refried beans with chorizo, Mexican flan and plenty of margaritas and fruit juices. Felipe Fuentes Cruz was born in Puebla, Mexico and has worked in the US, Spain and now London. While working in a Mexican restaurant in 2006, he met Ben Fordham , who had fallen in love with real Mexican food when he lived in Texas. They had the same dream of bringing great Mexican food to London and in 2008, Benito's Hat was born.

Author: Chris McDade
Publisher: Artisan Books
ISBN: 1579659373
Category : Cooking
Languages : en
Pages : 209

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Book Description
Whether mixed with mayonnaise to make a salad or infused in a tomato sauce and served over pasta, tinned fish are an economical and flavorful addition to most anything you cook. Tinning fish is an old-world preservation method that gives us modern convenience. These fish--anchovies, mackerel, sardines, octopus, and squid, among others--are packed at their peak of freshness, meaning you get all the flavor at a fraction of the cost of buying fish fresh. The 75 recipes range from the simplest snack (try sardines on a Wasa cracker with mustard and lemon) to dishes for holiday entertaining (like a lamb roast studded with anchovies and served with rosemary roasted potatoes). Also included are weeknight pastas, such as Spaghetti with Smoked Oysters and Egg Yolks, and even a meat lover's favorite Steak with Anchovy Butter. Tinned fish are a natural part of an outdoor picnic spread--anchovy, bread, and butter make the perfect sandwich--but they can also be served at a party, especially a warm Cod Brandade on toasts. Tinned fish are perfectly on trend and for good reason: they're sustainable, economical, full of variety, and a great choice to keep stocked in your pantry.

Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023111155X
Category : Cooking
Languages : en
Pages : 642

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Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.

Author: Massimiliano S. Pinarello
Publisher: Oxbow Books
ISBN: 1785700464
Category : History
Languages : en
Pages : 317

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Book Description
Presents the latest research in Egyptology on the theme of Ancient Egypt in a Global World This selection of 23 papers from the 15th annual Current Research in Egyptology symposium addreses the interregional and interdisciplinary theme of ïAncient Egypt in a Global WorldÍ. This theme works on a number of levels highlighting the current global nature of Egyptological research and it places ancient Egypt in the wider ancient world. The first section presents the results of recent excavations, including in the western Valley of the Kings and analysis of the structures, construction techniques, food production and consumption remains at Tell Timai (Thmuis) in the Delta. Part II focuses on the cross-cultural theme with papers including discussions on the presence in India of terracotta figurines from Roman Egypt; the ancient Egyptian influence of Aegean lion-headed divinities; Libyan influence in New Kingdom and Third Intermediate Period Egyptian administration and the identifcation of ancient Egyptian finds from the British countryside reported to the Portable Antiquities Scheme. The third part of the book includes current research undertaken across the world of Egyptology, including analysis of late Roman crocodile mummies though non-invasive radiographic imaging techniques and the study of infant jar-burials in ancient Egypt and Sudan to identify differences in regional socio-economic contexts and the interaction between people and local resources. The editors of this volume are all PhD candidates at University College and KingÍs College London

Author: Apicius
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 282

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Book Description
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.

Author: Robert AINSWORTH
Publisher:
ISBN:
Category :
Languages : en
Pages : 1072

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Book Description

Author: Thomas McGinn
Publisher: University of Michigan Press
ISBN: 0472025821
Category : History
Languages : en
Pages : 377

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Book Description
In recent years, a number of classical scholars have turned their attention to prostitution in the ancient world. Close examination of the social and legal position of Roman meretrices and Greek hetairai have enriched our understanding of ancient sexual relationships and the status of women in these societies. These studies have focused, however, almost exclusively on the legal and literary evidence. McGinn approaches the issues from a new direction, by studying the physical venues that existed for the sale of sex, in the context of the Roman economy. Combining textual and material evidence, he provides a detailed study of Roman brothels and other venues of venal sex (from imperial palaces and privates houses to taverns, circuses, and back alleys) focusing on their forms, functions, and urban locations. The book covers the central period of Roman history, roughly from 200 B.C. to A.D. 250. It will especially interest social and legal historians of the ancient world, and students of gender, sexuality, and the family. Thomas A. J. McGinn is Associate Professor of Classical Studies at Vanderbilt University.