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Author: Manuela Darling-Gansser
Publisher: Hardie Grant
ISBN: 9781743795194
Category : Cooking
Languages : en
Pages : 0
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Book Description
Pardiz is a personal journey into Manuela Darling-Gansser's ""paradise past"". Having lived in Iran for the first nine years of her life, she returned as an adult to reconnect with the country she remembered so fondly. This book is a celebration of that time; a compilation of memories, stories and beautiful recipes that underline the depth and broad appeal of this great and enduring food culture. In Pardiz, what Darling-Gansser does is show how seamlessly Persian food fits with trends of today: flourishing food markets; the primacy of local ingredients; the health-giving aspects of vegetable-centric dishes; and the joys of a shared table. The latter is a theme in her book – and in her life. In her choice of recipes, she gives a sense of the diversity of Persian food – whether it is served in a restaurant, eaten at home, prepared for a picnic, or enjoyed on the street, the setting can determine what is served. Ultimately, she focuses on recipes that are not too complicated or time consuming – recognising the great virtue that is simplicity. And encouraging readers to embrace the sociability that goes with the food as much as the food itself.
Author: Manuela Darling-Gansser
Publisher: Hardie Grant
ISBN: 9781743795194
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Pardiz is a personal journey into Manuela Darling-Gansser's ""paradise past"". Having lived in Iran for the first nine years of her life, she returned as an adult to reconnect with the country she remembered so fondly. This book is a celebration of that time; a compilation of memories, stories and beautiful recipes that underline the depth and broad appeal of this great and enduring food culture. In Pardiz, what Darling-Gansser does is show how seamlessly Persian food fits with trends of today: flourishing food markets; the primacy of local ingredients; the health-giving aspects of vegetable-centric dishes; and the joys of a shared table. The latter is a theme in her book – and in her life. In her choice of recipes, she gives a sense of the diversity of Persian food – whether it is served in a restaurant, eaten at home, prepared for a picnic, or enjoyed on the street, the setting can determine what is served. Ultimately, she focuses on recipes that are not too complicated or time consuming – recognising the great virtue that is simplicity. And encouraging readers to embrace the sociability that goes with the food as much as the food itself.
Author: Najmieh Batmanglij
Publisher:
ISBN: 9781949445077
Category :
Languages : en
Pages : 728
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Book Description
"The Grande Dame of Iranian Cooking" Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons - Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC and Los Angeles. Consults with restaurants around the world. Member of Les Dames d'Escoffier.
Author: Cettina Vicenzino
Publisher: Penguin
ISBN: 0744024919
Category : Cooking
Languages : en
Pages : 527
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Book Description
Embark on the enchanting culinary journey and experience the culinary delights of the Sicilian diet. Join Sicilian cook, writer, and photographer Cettina Vicenzino as she shares more than 70 authentic and mouth-watering recipes from this unique Mediterranean island. While only a few miles from Italy, Sicily's heritage is proudly distinct from that of the mainland, favoring dishes packed with spices, citrus fruits, cheeses, olives, tomatoes, eggplants, and seafood. Featuring three strands of Sicilian cooking - Cucina Povera (peasant food), Cibo di Strada (street food), and Cucina dei Monsù (sophisticated food) - alongside profiles on local chefs and food producers, The Sicily Cookbook invites you to discover the island's culinary culture and let your summer cooking burst with Mediterranean sunshine.
Author: Stefan Bringezu
Publisher: Routledge
ISBN: 1351279262
Category : Business & Economics
Languages : en
Pages : 288
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Book Description
Looking at material flows, industrial and societal metabolism and their implications for the economy, this book provides radical perspectives on how the global economy should use natural resources in intelligent ways that maximise well-being without destroying life-supporting ecosystems.
Author: Naz Deravian
Publisher: Flatiron Books
ISBN: 1250190762
Category : Cooking
Languages : en
Pages : 623
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Book Description
Winner of the IACP 2019 First Book Award presented by The Julia Child Foundation "Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
Author: Manuela Darling-Gansser
Publisher: ManuelaFoodandTravel.com
ISBN: 174066308X
Category : Cooking, Italian
Languages : en
Pages : 254
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Book Description
Piemonte - literally the "foot of the mountains" is in the far north-west of Italy. To the west is France, to the north Switzerland and to the east the plains of Lombardy and the city of Milano. Some of the richest agricultural land in Italy is found here, where the Po Valley spreads out below the mountain ranges, and the result is some of the best produce on offer. 'Autumn in Piemonte' is a story of friends and family, of people and places, and of course of food & drink. Manuela Darling-Gansser, along with photographer Simon Griffiths, captures the heart and soul of this naturally beautiful and culturally fascinating part of the world. Their journey includes the hills, valleys and plains of Piemonte, as well as visiting the elegant and stylish capital of Torino (Turin), the Royal city. From Crissini con le Noci to Fritatta Gialla e Verde, and from tiny countryside trattorias to opulent Torino cafes, 'Autumn in Piemonte' is also a culinary delight. Manuela Darling-Gansser has cooking in her blood, her greatgrandfather founded a restaurant in Lugano 120 years ago and his son, her grandfather, made it famous. She is your perfect guide host, intimately translating the food and flavours of her heritage. 'Autumn in Piemonte', from the author of the bestselling 'Under the Olive Tree', is a visually stunning feast of Italian culture and lifestyle.
Author: Yasmin Khan
Publisher: Bloomsbury Publishing USA
ISBN: 1632867117
Category : Travel
Languages : en
Pages : 416
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Book Description
Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier New York Times Best Cookbooks of the Year Wall Street Journal Best Cookbooks of the Year BBC Food Programme Best Cookbooks of the Year A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes. "This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson "Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi "Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.
Author: Anna Aladjadjiyan
Publisher: BoD – Books on Demand
ISBN: 1789235723
Category : Technology & Engineering
Languages : en
Pages : 150
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Book Description
This book is dedicated to the reuse of waste and residues from the agricultural sector. Plant residues, as well as animal manure and residues from animal breeding, contain useful elements that can be processed for production of fertilizers, compost for soil recultivation, and biofuels. The emerging energy and resources crisis calls for development of sustainable reuse of waste and residues. This book contains eight chapters divided into four sections. The first section contains the introductory chapter from the editor. The second section is related to the preparation of fertilizers and compost for soil amelioration from agricultural residues and waste water. The third section considers the use of agricultural waste for solid biofuels and biogas. The fourth section discusses sustainability and risk assessment related to the use of agricultural waste and residues.
Author: Parviz Tanavoli
Publisher: Bloomsbury Publishing
ISBN: 1838608494
Category : History
Languages : en
Pages : 248
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Book Description
During the course of the 19th century, a relatively modern medium entered the private space of Iranian houses of the wealthy and became a popular feature of interior design in Persia. This was print media - lithographed images on paper and postcards - and their subject was European women. These idealised images adorned houses across the country throughout the Qajar period and this trend was particularly fashionable in Isfahan and mural decorations at the entrance gate of the Qaysarieh bazaar. The interest in images of Western women was an unusual bi-product of Iran's early political and cultural encounters with the West. In a world where women were rarely seen in public and, even then, were heavily veiled, the notion of European women dressed in - by Iranian standards - elegant and revealing clothing must have sparked much curiosity and some titillation among well-to-do merchants and aristocrats who felt the need to create some association, however remote, with these alien creatures. The introduction of such images began during the Safavid era in the 17th century with frescoes in royal palaces. This spread to other manifestations in the form of tile work and porcelain in the Qajar era, which became a testament to the popularity of this visual phenomenon among Iran's urban elite in the 19th and early 20th century. Parviz Tanavoli, the prominent Iranian artist and sculptor, here brings together the definitive collection of these unique images. European Women in Persian Houses will be essential for collectors and enthusiasts interested in Iranian art, culture and social history.
Author: Gabriel Miller
Publisher: Sourcebooks, Inc.
ISBN: 1646110439
Category : Cooking
Languages : en
Pages : 238
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Book Description
Create whole-food, plant-based dishes with ease—no experience required Eating a diet rich with whole-food, plant-based ingredients is one of the best decisions you can make to support your overall health—and now it's easier than ever! This beginner-friendly cookbook is packed with expert guidance and 75 nutritious recipes that make it enjoyable to eat a plant-based diet. What sets this book apart from other plant-based diet cookbooks: A GUIDE TO GETTING STARTED: Ease the transition to a healthier lifestyle with advice for stocking your kitchen, making smart decisions at the grocery store, sticking to a plant-based diet when dining out, and more. SIMPLE, HEALTHY INGREDIENTS: Discover recipes that avoid salt, oil, and sugar while emphasizing minimally processed ingredients that can easily be found at your local grocery store. Find a full shopping list for plant-based staples such as beans, brown rice, broths and more. FIND A RANGE OF RECIPES: Enjoy plant-based dishes for every meal with recipes like Southwest Sweet Potato Skillet, Mango-Ginger Chickpea Curry, and Oat Crunch Apple Crisp. Streamline plant-based eating without sacrificing nutrition—The Plant-Based Diet for Beginners shows you how.
