Zing! By Gorji—New Mediterranean Cuisine: Bold, Balanced, Simple & Savory PDF Download
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Author: Chef Gorji Publisher: Tastewonders ISBN: 0988489708 Category : Cooking Languages : en Pages : 176
Book Description
Hardcover with inside spiral binding that lays flat. 75 recipes from Chef Gorji’s collection of headline-making signature dishes. New Mediterranean Cuisine Cookbook Sizzles with Surprising Flavors and Savory Secrets Chef Gorji shows us how to add boldness to our cooking with reader-friendly recipes and simple culinary tips; how to use ingredients such as pomegranates, barberries and sumac to infuse dishes with freshness and flavor. Cook Restaurant Quality Dishes At Home Gorji also provides his personal list of favorite ingredients that comprise his essential building blocks of flavor—that he cooks with, so we can recreate them for our table. An engineer-turned-chef, he passionately blends science and Old World “hot and cold” theories, creating unexpected ways to combine ingredients. Often going against the grain of traditional culinary practices, he uses pure olive oil, not extra virgin, likes shorter cooking times, uses few spices and very little or no sugar. Few batters, coatings, or rubs. No tahini in that hummus. Instead, an imaginative, personal, and highly memorable take on enhancing natural flavors. Creative Chef Recipes From His Award-Winning Restaurant Menu His New Mediterranean Cuisine, featured at his intimate 10-table Canary By Gorji Restauant, in Dallas, Texas has been garnering critical acclaim for over a decade, he even earned the coveted “Texas Steak Cook-Off Championship“ award twice for his take on steak with pomegranates. His recipes have been published in magazines, blogs and TV. His Gorji Gourmet Foods line was developed from his restaurant recipes and are featured in “Zing! By Gorji.” They won “Best Pasta Sauce and Best New Product” at Zesfest 2015. Nancy Nichols, D Magazine, Dining Editor says, “What a splendid insight into the culinary creations of one of Dallas’ most talented chefs!”
Author: Chef Gorji Publisher: Tastewonders ISBN: 0988489708 Category : Cooking Languages : en Pages : 176
Book Description
Hardcover with inside spiral binding that lays flat. 75 recipes from Chef Gorji’s collection of headline-making signature dishes. New Mediterranean Cuisine Cookbook Sizzles with Surprising Flavors and Savory Secrets Chef Gorji shows us how to add boldness to our cooking with reader-friendly recipes and simple culinary tips; how to use ingredients such as pomegranates, barberries and sumac to infuse dishes with freshness and flavor. Cook Restaurant Quality Dishes At Home Gorji also provides his personal list of favorite ingredients that comprise his essential building blocks of flavor—that he cooks with, so we can recreate them for our table. An engineer-turned-chef, he passionately blends science and Old World “hot and cold” theories, creating unexpected ways to combine ingredients. Often going against the grain of traditional culinary practices, he uses pure olive oil, not extra virgin, likes shorter cooking times, uses few spices and very little or no sugar. Few batters, coatings, or rubs. No tahini in that hummus. Instead, an imaginative, personal, and highly memorable take on enhancing natural flavors. Creative Chef Recipes From His Award-Winning Restaurant Menu His New Mediterranean Cuisine, featured at his intimate 10-table Canary By Gorji Restauant, in Dallas, Texas has been garnering critical acclaim for over a decade, he even earned the coveted “Texas Steak Cook-Off Championship“ award twice for his take on steak with pomegranates. His recipes have been published in magazines, blogs and TV. His Gorji Gourmet Foods line was developed from his restaurant recipes and are featured in “Zing! By Gorji.” They won “Best Pasta Sauce and Best New Product” at Zesfest 2015. Nancy Nichols, D Magazine, Dining Editor says, “What a splendid insight into the culinary creations of one of Dallas’ most talented chefs!”
Author: Terri Taylor Publisher: Sterling Publishing (NY) ISBN: 9781402785566 Category : COOKING Languages : en Pages : 0
Book Description
Whether it's piquant chili con carne or watermelon soup, there's nothing quite like Texas cuisine. Now, Edible Communities celebrates the Lone Star State's culinary traditions through a close-up look at Dallas and Fort Worth. Here are recipes and specialties straight from the region's best chefs, growers, and food purveyors--farm-to-table fare like indigenous herbs and chiles; down-home grits, collard greens, and fried green tomatoes; mesquite-grilled meats; and fruit cobblers."
Author: Jameel M. Al-Khayri Publisher: Springer Nature ISBN: 3030234002 Category : Technology & Engineering Languages : en Pages : 530
Book Description
This book examines the development of innovative modern methodologies towards augmenting conventional plant breeding, in individual crops, for the production of new crop varieties under the increasingly limiting environmental and cultivation factors to achieve sustainable agricultural production, enhanced food security, in addition to providing raw materials for innovative industrial products and pharmaceuticals. This is Vol 7, subtitled Legumes, focuses on advances in breeding strategies using both traditional and modern approaches for the improvement of individual legume crops. Included in this volume are Adzuki bean, Black gram, Chickpea Cluster bean, Common bean, Cowpea, Faba bean, Hyacinth bean, Lentil, Mung bean, Pigeonpea and Soybean. This volume is contributed by 57 internationally reputable scientists from 9 countries. Each chapter comprehensively reviews the modern literature on the subject and reflects the authors own experience.
Author: Dr. Josh Axe Publisher: Destiny Image Publishers ISBN: 0768457025 Category : Health & Fitness Languages : en Pages : 27
Book Description
Modern information for ancient remedies! In a time where conventional medical treatments comes with serious side effects it’s time to look towards a more natural approach with thousands of years of historical backing and current scientific review. Join Dr. Josh Axe, Jordan Rubin, and Ty Bollinger as they team up to show you...
Author: Bon appétit (Revue : Chicago, Ill.) Publisher: Clarkson Potter Publishers ISBN: 9780609609217 Category : Cooking Languages : en Pages : 216
Book Description
Continuing the magazine's respected series of topical books, Bon Appetit Every-Night Cooking offers recipes and ideas to help even the busiest cooks put together an appealing and imaginative dinner every night of the week. Bon Appetit Every-Night Cooking is for everyone who wants to serve dinners that make it look as if they were cooking all day, when nothing could be further from the truth. The editors of Bon Appetit start by providing tips on stocking the pantry, shopping, budgeting, storage, menu planning, and making dinner preparation as easy as possible to help save time. They present Dinner Plans--including Instant Stir-Fries, Main Course Salads, Quick Pastas, and Skillet Suppers--in a variety of styles, all with suggestions for variations and preparing ingredients ahead of time. Why not try Breakfast for Dinner, with ideas for omelets, pancakes, and French toast? Or a night of Big Sandwiches? Health Appreciation Night and Meatless Night offer plenty of flavor along with good nutrition. Got a crazy schedule? Maybe a Make-Ahead Casserole or Back-of-the-Stove Stew will fit right in. With so many options, preparing dinner after a long day will not only be less of a chore, it will be more delicious and fun.
Author: Jameel M. Al-Khayri Publisher: Springer ISBN: 3319225219 Category : Technology & Engineering Languages : en Pages : 656
Book Description
The basic concept of this book is to examine the use of innovative methods augmenting traditional plant breeding towards the development of new crop varieties under different environmental conditions to achieve sustainable food production. This book consists of two volumes: Volume 1 subtitled Breeding, Biotechnology and Molecular Tools and Volume 2 subtitled Agronomic, Abiotic and Biotic Stress Traits. This is Volume 1 which consists of 21 chapters covering domestication and germplasm utilization, conventional breeding techniques and the role of biotechnology. In addition to various biotechnological applications in plant breeding, it includes functional genomics, mutations and methods of detection, and molecular markers. In vitro techniques and their applications in plant breeding are discussed with an emphasis on embryo rescue, somatic cell hybridization and somaclonal variation. Other chapters cover haploid breeding, transgenics, cryogenics and bioinformatics.
Author: Ray Lampe Publisher: Macmillan + ORM ISBN: 1429906332 Category : Cooking Languages : en Pages : 320
Book Description
Delicious slow-smoked barbecue is a star-spangled American specialty, and there's nobody who knows how to put a barbecue smile on people's faces like Ray Lampe, the barbecue chef better known as Dr. BBQ. In Dr. BBQ's Big-Time Barbecue Cookbook, Ray shows every backyard chef how to bring the slow-smoked goodness of real barbecue to the table with a minimum of fuss and a maximum of finger-lickin' goodness. In chapters devoted to equipment, tools, and fuel, he shows readers how easy it is to prepare authentic barbecue with the best rubs, marinades, and mops this side of Arthur Bryant's. Dr. BBQ parts with some of his most treasured recipes so that your picnic table can groan with the likes of: Dr. BBQs Big-Time Competition Brisket Dirty Dick's Cajun Ribeye Roast Meat Loaf for Lisa Marie Kansas City--Style Pork Butt Backyard Championship Ribs Chicago-Style Rib Tips Cured and Pecan-Smoked King Salmon Dr. BBQ's Sweet and Spicy Pork Loin Paradise Ridge Stuffed Lobster Sherry Butter Turkey Pork Chops Rancheros In a book filled with great recipes, surefire techniques, and tall tales from the barbecue trail, Dr. BBQ brings the best of American barbecue to you and your family.
Author: Rick Browne Publisher: Andrews Mcmeel+ORM ISBN: 1449425992 Category : Cooking Languages : en Pages : 398
Book Description
From the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped). Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich. The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great. “Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel “It is Browne’s exploration of the history behind each place that I found most interesting...The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal “Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
Author: Clifford A. Wright Publisher: Harper Collins ISBN: 0688153054 Category : Cooking Languages : en Pages : 844
Book Description
A groundbreaking culinary work of extraordinary depth and scope that spans more than one thousand years of history, A Mediterranean Feast tells the sweeping story of the birth of the venerated and diverse cuisines of the Mediterranean. Author Clifford A. Wright weaves together historical and culinary strands from Moorish Spain to North Africa, from coastal France to the Balearic Islands, from Sicily and the kingdoms of Italy to Greece, the Balkan coast, Turkey, and the Near East. The evolution of these cuisines is not simply the story of farming, herding, and fishing; rather, the story encompasses wars and plagues, political intrigue and pirates, the Silk Road and the discovery of the New World, the rise of capitalism and the birth of city-states, the Crusades and the Spanish Inquisition, and the obsession with spices. The ebb and flow of empires, the movement of populations from country to city, and religion have all played a determining role in making each of these cuisines unique. In A Mediterranean Feast, Wright also shows how the cuisines of the Mediterranean have been indelibly stamped with the uncompromising geography and climate of the area and a past marked by both unrelenting poverty and outrageous wealth. The book's more than five hundred contemporary recipes (which have been adapted for today's kitchen) are the end point of centuries of evolution and show the full range of culinary ingenuity and indulgence, from the peasant kitchen to the merchant pantry. They also illustrate the migration of local culinary predilections, tastes for food and methods of preparation carried from home to new lands and back by conquerors, seafarers, soldiers, merchants, and religious pilgrims. A Mediterranean Feast includes fourteen original maps of the contemporary and historical Mediterranean, a guide to the Mediterranean pantry, food products resources, a complete bibliography, and a recipe and general index, in addition to a pronunciation key. An astonishing accomplishment of culinary and historical research and detective work in eight languages, A Mediterranean Feast is required--and intriguing--reading for any cook, armchair or otherwise.
Author: Chef Gorji
Author: Chef Gorji
Author: Terri Taylor
Author: Jameel M. Al-Khayri
Author: Dr. Josh Axe
Author: Bon appétit (Revue : Chicago, Ill.)
Author: Jameel M. Al-Khayri
Author: Ray Lampe
Author: Rick Browne
Author: 
Author: Clifford A. Wright