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Author: Silvena Rowe
Publisher: Interlink Books
ISBN: 9781566566704
Category : Cooking
Languages : en
Pages : 0
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Book Description
The fresh ingredients and unfamiliar flavor combinations of Central and Eastern Europe are capturing the imaginations of gourmet stores and restaurants in the West, as borders open up and Europe is extended. We’re enjoying dishes such as goulash, stroganoff, pierogi and borscht as we feast on a wealth of culinary traditions that stretches back for generations. Silvena Rowe turns to countries such as Hungary, the Czech Republic, Bulgaria, Poland, Georgia, Russia, and the Ukraine for her inspiration. She cooks game with sweet-and-sour stuffing, sauces and marinades; smoked fish; wild mushrooms; fruits such as quince, figs and pomegranates; and seeds and grains such as lentils, pearl barley and poppy seeds. She plunders the traditions of the poor and wealthy alike in her quest to bring us a taste of what is put upon the tables in these countries. The food is untamed and the flavors are strong. Alongside Silvena’s recipes are photographs of the food markets, farms, homes, grand cafés and restaurants of Eastern and Central Europe by renowned photographer Jonathan Lovekin. As the author describes is her book: “The soups vary from the hearty winter warmers of Hungary to light, delicate, chilled summer soups; the stews encompass goulash and the aromatic braised lamb recipes of Georgia; and there are legions of dumplings, including the classic pierogi, the delicate uszka, the savory leniwe and the hearty pyzy. Subtle, yet forceful, marinades; pickles and preserves; smoked fish, sausages, and meats—they all play a role in this rich and almost unknown treasure trove that can rival the culinary cultures of France and Italy in its depth and breadth.”
Author: Silvena Rowe
Publisher: Interlink Books
ISBN: 9781566566704
Category : Cooking
Languages : en
Pages : 0
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Book Description
The fresh ingredients and unfamiliar flavor combinations of Central and Eastern Europe are capturing the imaginations of gourmet stores and restaurants in the West, as borders open up and Europe is extended. We’re enjoying dishes such as goulash, stroganoff, pierogi and borscht as we feast on a wealth of culinary traditions that stretches back for generations. Silvena Rowe turns to countries such as Hungary, the Czech Republic, Bulgaria, Poland, Georgia, Russia, and the Ukraine for her inspiration. She cooks game with sweet-and-sour stuffing, sauces and marinades; smoked fish; wild mushrooms; fruits such as quince, figs and pomegranates; and seeds and grains such as lentils, pearl barley and poppy seeds. She plunders the traditions of the poor and wealthy alike in her quest to bring us a taste of what is put upon the tables in these countries. The food is untamed and the flavors are strong. Alongside Silvena’s recipes are photographs of the food markets, farms, homes, grand cafés and restaurants of Eastern and Central Europe by renowned photographer Jonathan Lovekin. As the author describes is her book: “The soups vary from the hearty winter warmers of Hungary to light, delicate, chilled summer soups; the stews encompass goulash and the aromatic braised lamb recipes of Georgia; and there are legions of dumplings, including the classic pierogi, the delicate uszka, the savory leniwe and the hearty pyzy. Subtle, yet forceful, marinades; pickles and preserves; smoked fish, sausages, and meats—they all play a role in this rich and almost unknown treasure trove that can rival the culinary cultures of France and Italy in its depth and breadth.”
Author: Kay Shaw Nelson
Publisher: Peter Smith Pub Incorporated
ISBN: 9780844656786
Category :
Languages : en
Pages :
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Book Description
Author: Kay Shaw Nelson
Publisher:
ISBN:
Category : Cooking, European
Languages : en
Pages : 0
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Book Description
Author: Catherine Atkinson
Publisher: Lorenz Books
ISBN: 9780754800712
Category : Cookery
Languages : en
Pages : 0
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Book Description
This truly comprehensive and fascinating collection of recipes includes all the culinary delights of the region that stretches from the Baltic Sea in the north to the Black Sea in the south.
Author: Jan Rybak
Publisher: Oxford University Press
ISBN: 0192651846
Category : History
Languages : en
Pages : 374
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Book Description
Everyday Zionism examines Zionist activism in East-Central Europe during the years of war, occupation, revolution, the collapse of empires, and the formation of nation states in the years 1914 to 1920. Against the backdrop of the Great War—its brutal aftermath and consequent violence—the day-to-day encounters between Zionist activists and the Jewish communities in the region gave the movement credibility, allowed it to win support and to establish itself as a leading force in Jewish political and social life for decades to come. Through activists' efforts, Zionism came to mean something new: Rather than being concerned with debates over Jewish nationhood and pioneering efforts in Palestine, it came to be about aiding starving populations, organizing soup-kitchens, establishing orphanages, schools, kindergartens, and hospitals, negotiating with the authorities, and leading self-defence against pogroms. Through this engagement Zionism evolved into a mass movement that attracted and inspired tens of thousands of Jews throughout the region. Everyday Zionism approaches the major European events of the period from the dual perspectives of Jewish communities and the Zionist activists on the ground, demonstrating how war, revolution, empire, and nation held very different meanings for people, depending on their local circumstances. Based on extensive archival research, the study shows how during the war and its aftermath East-Central Europe saw a large-scale nation-building project by Zionist activists who fought for and led their communities to shape for them a national future.
Author: Gabrielle Rossmer Gropman
Publisher: Brandeis University Press
ISBN: 1512601152
Category : Cooking
Languages : en
Pages : 294
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Book Description
This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.
Author: Constantin Gorea
Publisher: Publishamerica Incorporated
ISBN: 9781606101834
Category : Cooking
Languages : en
Pages : 228
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Book Description
Those who would like to enjoy everything at once choose a recipe from this book. You will be impressed with the taste of good food from East Europe. aSpoil yourself with some good food!a
Author: Tatyana Nesteruk
Publisher: Page Street Publishing
ISBN: 1624149618
Category : Cooking
Languages : en
Pages : 352
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Book Description
Authentic Recipes for the Hearty, Comforting Foods of Ukraine Bring the warming, fresh and savory flavors of Ukraine and Eastern Europe into your kitchen. This beautiful and personal collection was born from Tatyana Nesteruk's authentic Ukrainian family recipes passed down through generations. From growing up in a close-knit Slavic community that gathered daily to celebrate food, Tatyana learned the art of honoring tradition while also making the recipes accessible for the modern home cook. Her simple instructions and treasure chest of time-honored dishes will have you flawlessly re-creating the food you love—or have yet to discover! Capturing the classic tastes of Eastern Europe is easy, thanks to Tatyana’s nifty cooking hacks, such as rinsing cottage cheese to quickly transform it into the beloved tvorog (farmer’s cheese). Dive into timeless recipes like Beef and Cheese Piroshki (hand pies), Smoked Salmon and Caviar Blini and Classic Beef Borscht. Whip up epic main dishes like Shashliki (Shish Kebabs), Plov (Beef and Garlic Rice Pilaf) and Potato Latkes with Chicken, and pair them with delicious sides like Mushroom Buckwheat and Olivier Potato Salad for a truly unbeatable spread. With desserts like Sweet Cherry Pierogi and Poppy Seed Roll, you’ll be transported back to the old world with each delicious bite. If you grew up eating this incredible cuisine, visited this part of the world and can’t stop dreaming of the food, or are trying these authentic dishes for the first time, the unique, comforting and nostalgic flavors packed into Tatyana’s recipes will send your taste buds on an unforgettable journey.
Author: Lesley Chamberlain
Publisher:
ISBN: 9780754810919
Category : Cooking
Languages : en
Pages : 0
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Book Description
All the famous dishes are here from Russia, Eastern and Central Europe, borsch, goulash, black forest gateau and more than 185 others with over 800 step-by step color photos.
Author: Fodor's
Publisher: Fodor's
ISBN:
Category : Travel
Languages : en
Pages : 546
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Book Description
"Chicago-based architect Douglas Garofalo is one of the country's leaders in bringing digital pedagogy into the practice of architecture. This catalogue - comprising drawings, models, and digital media, and showcasing the vast range of his work from his early, theoretical Camouflage House to the newly completed Hyde Park Art Center - documents the first solo museum exhibition on the work of Douglas Garofalo."--BOOK JACKET.
