Apricots on the Nile PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Apricots on the Nile PDF full book. Access full book title Apricots on the Nile by Colette Rossant. Download full books in PDF and EPUB format.
Author: Colette Rossant
Publisher: Simon and Schuster
ISBN: 1416591273
Category : Biography & Autobiography
Languages : en
Pages : 169
Get Book Here
Book Description
Cairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other "outsiders" in her home away from home -- the cooks and servants in the kitchen. The chef, Ahmet, lets Colette taste the ful; she learns how to make sambusaks for her new friends; and she shops for semits and other treats in the Khan-al-Khalili market. Colette is beginning to understand how her family's culture is linked to the kitchen...and soon she will claim Egypt's food, landscape, and people as her own. Apricots on the Nile is a loving testament to Colette's adopted homeland. With dozens of original recipes and family photographs, Colette's coming-of-age memoir is a splendid exploration of old Cairo in all its flavor, variety, and wide-eyed wonder.
Author: Colette Rossant
Publisher: Simon and Schuster
ISBN: 1416591273
Category : Biography & Autobiography
Languages : en
Pages : 169
Get Book Here
Book Description
Cairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other "outsiders" in her home away from home -- the cooks and servants in the kitchen. The chef, Ahmet, lets Colette taste the ful; she learns how to make sambusaks for her new friends; and she shops for semits and other treats in the Khan-al-Khalili market. Colette is beginning to understand how her family's culture is linked to the kitchen...and soon she will claim Egypt's food, landscape, and people as her own. Apricots on the Nile is a loving testament to Colette's adopted homeland. With dozens of original recipes and family photographs, Colette's coming-of-age memoir is a splendid exploration of old Cairo in all its flavor, variety, and wide-eyed wonder.
Author: Colette Rossant
Publisher: Simon and Schuster
ISBN: 0743442814
Category : Biography & Autobiography
Languages : en
Pages : 260
Get Book Here
Book Description
Paris, 1947: Colette Rossant returns to Paris after waiting out World War II in Cairo among her father's Egyptian-Jewish relatives. Initially, the City of Light seems gray and forbidding to the teenage Colette, especially after her thrill-seeking mother leaves her in the care of her bitter, malaisé grandmother. Yet Paris will prove the place where Colette awakens to her senses. Taken under the wing of Mademoiselle Georgette, the family chef, she develops a taste and talent for French cooking. The streets of Paris soon become Colette's own as she navigates the outdoor markets and café menus and emerges into her new, gastronomical self. Return to Paris is an extraordinary coming-of-age story that charts the course of Colette's culinary adventures -- replete with expertly crafted recipes and family photographs. An exploration of passion in all its flavor and texture, Colette's memoir will live in the hearts and palates of readers for years to come.
Author: Colette Rossant
Publisher: Simon and Schuster
ISBN: 1416591273
Category : Biography & Autobiography
Languages : en
Pages : 164
Get Book Here
Book Description
Cairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other "outsiders" in her home away from home -- the cooks and servants in the kitchen. The chef, Ahmet, lets Colette taste the ful; she learns how to make sambusaks for her new friends; and she shops for semits and other treats in the Khan-al-Khalili market. Colette is beginning to understand how her family's culture is linked to the kitchen...and soon she will claim Egypt's food, landscape, and people as her own. Apricots on the Nile is a loving testament to Colette's adopted homeland. With dozens of original recipes and family photographs, Colette's coming-of-age memoir is a splendid exploration of old Cairo in all its flavor, variety, and wide-eyed wonder.
Author: Colette Rossant
Publisher: Crown
ISBN:
Category : Biography & Autobiography
Languages : en
Pages : 168
Get Book Here
Book Description
29 best-known placemat patterns taken from now rare instruction booklets published some thirty years ago include Modern Squares, Americana, Fisherman’s Lace, 26 others. All stitches used to make placemats explained in diagrams. Instructions. 47 illustrations.
Author: Bruce Weinstein
Publisher: Rodale Books
ISBN: 1609613074
Category : Cooking
Languages : en
Pages : 243
Get Book Here
Book Description
A long-overdue cookbook that takes whole grains from "good for you" side dish to sophisticated and satisfying main course. We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on the culinary sidelines. Bruce Weinstein and Mark Scarbrough bring these unheralded culinary superstars to the center of the plate, with more than 100 recipes showing that their range of textures and flavors is greater than any other food group, they're incredibly versatile, they're economical, and they can anchor a meal. Readers will be surprised at how easily and creatively whole grains can be used as the base for breakfast, dessert, and elegant entrees: Baked Barley Grits with Apples and Sausage will far outdo the standard cornmeal; and Millet Burgers with Olives, Sun-dried Tomatoes, and Pecorino won't leave anyone missing the meat. Tips on quick-cooking grains or precooking ahead of time make cooking with these hearty staples practical for weeknights, and many are appropriate (or can be modified) for vegetarian and vegan diets. Grain Mains is a modern manifesto for whole grains, with inventive and tantalizing recipes.
Author: Jane Heinrichs
Publisher: Orca Book Publishers
ISBN: 1459824326
Category : Juvenile Fiction
Languages : en
Pages : 159
Get Book Here
Book Description
One hot summer’s day nine-year-old Sarah goes to the grocery store...and comes home with an elephant. Sarah's new elephant is not without its challenges, he has trouble fitting through doorways, knocks over everything in sight, is allergic to the neighbor’s cat and cowers at the sight of a mouse. But he also has a knack for arranging flowers and keeping Sarah company. And it’s because of the elephant that Sarah meets her new next-door neighbor and makes her first real friend. It's because of the elephant that Sarah's mother starts spending more time with her. In fact, despite the destruction, just about everything good that happens is because of the elephant. It turns out that every home, and every nine-year-old girl, does need an elephant. A story about friendship, adventure, and never being afraid to be yourself, this hybrid graphic novel is the perfect introduction to chapter books for all the young animal-lovers in your life.
Author: Nicholas Blincoe
Publisher: Bold Type Books
ISBN: 1568585845
Category : History
Languages : en
Pages : 334
Get Book Here
Book Description
"[Bethlehem] brings within reach 11,000 years of history, centering on the beloved town's unique place in the world. Blincoe's love of Bethlehem is compelling, even as he does not shy away from the complexities of its chronicle." -- President Jimmy Carter Bethlehem is so suffused with history and myth that it feels like an unreal city even to those who call it home. For many, Bethlehem remains the little town at the edge of the desert described in Biblical accounts. Today, the city is hemmed in by a wall and surrounded by forty-one Israeli settlements and hostile settlers and soldiers. Nicholas Blincoe tells the town's history through the visceral experience of living there, taking readers through its stone streets and desert wadis, its monasteries, aqueducts, and orchards to show the city from every angle and era. His portrait of Bethlehem sheds light on one of the world's most intractable political problems, and he maintains that if the long thread winding back to the city's ancient past is severed, the chances of an end to the Palestine-Israel conflict will be lost with it.
Author: Anya Von Bremzen
Publisher: Workman Publishing
ISBN: 9780894807534
Category : Cooking
Languages : en
Pages : 692
Get Book Here
Book Description
More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan
Author: Nina Solomon
Publisher: Akashic Books
ISBN: 1617753173
Category : Fiction
Languages : en
Pages : 322
Get Book Here
Book Description
An anti-romantic comedy about the misadventures of four women who meet on a singles' bike trip.
Author: John Williams
Publisher: Mitchell Beazley
ISBN: 1784725692
Category : Cooking
Languages : en
Pages : 552
Get Book Here
Book Description
h3AS SEEN ON TVh3 h3As featured on ITV's 'Inside the Ritz' seriesh3 hr 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'As sumptuous as Williams's exquisite cooking, this is a magnificent volume. And a fitting tribute to one of the world's great restaurants. The recipes aren't simple but this is one of those books to immerse yourself in. Five-star brilliance.' - Tom Parker Bowles, Mail on Sunday 'Less a classic cookbook than a contemporary guide to gracious living... Subdividing its contents into four seasons, each is introed with a classic cocktail, and there are contributions from The Ritz's stellar staff. But really this is Williams's show, a masterclass in munificence...' - British GQ 'A real tour de force ... Definitely the stand-out recipe book of the year for me.' - The Caterer 'John Williams's food at the Piccadilly institution is revered. Now it has brought out the cookbook so you can recreate the magic at home.' - ES Magazine 'Part technical recipe book, part memoir. There are Williams's memories of growing up in South Shields, the son of a trawlerman, who accompanied his mother on shopping trips to the butcher and developed a precocious taste for tripe and Jersey Royals. As for the recipes, certain classics are within the range of the dinner-party cook (salt-baked celeriac, for instance, or venison Wellington).' - Telegraph 'A work of art, full of recipes exactly as they are made in the Ritz kitchen, beautifully photographed by John Carey. Marvel at the sheer amount of work and skill that goes into each dish, the processes and the perfectionism - and maybe start with the recipe for scones on page 112.' - hot-dinners.com '... As an exemplar of classic and timeless dishes, it is an invaluable book that lets the reader peer behind the screen of one of the capital's most enduring institutions. For Williams' anecdote on the eating habits of the late Margaret Thatcher, it is worth the cover price alone.' - Big Hospitality 'Distinctive cookbook... This upscale offering is wholly in keeping with its subject: elegant, carefully studied, and more aspirational than practical.' - Publishers Weekly The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.
