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Author: Nuruddin Farah
Publisher:
ISBN:
Category : Fiction
Languages : en
Pages : 248
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Book Description
The first novel in Farah's universally acclaimed Variations on the Theme of an African Dictatorship trilogy, Sweet and Sour Milk chronicles one man's search for the reasons behind his twin brother's violent death during the 1970s. The atmosphere of political tyranny and repression reduces our hero's quest to a passive and fatalistic level; his search for reasons and answers ultimately becomes a search for meaning. The often detective-story-like narrative of this novel thus moves on a primarily interior plane as "Farah takes us deep into territory he has charted and mapped and made uniquely his own" (Chinua Achebe).
Author: Nuruddin Farah
Publisher:
ISBN:
Category : Fiction
Languages : en
Pages : 248
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Book Description
The first novel in Farah's universally acclaimed Variations on the Theme of an African Dictatorship trilogy, Sweet and Sour Milk chronicles one man's search for the reasons behind his twin brother's violent death during the 1970s. The atmosphere of political tyranny and repression reduces our hero's quest to a passive and fatalistic level; his search for reasons and answers ultimately becomes a search for meaning. The often detective-story-like narrative of this novel thus moves on a primarily interior plane as "Farah takes us deep into territory he has charted and mapped and made uniquely his own" (Chinua Achebe).
Author: Nuruddin Farah
Publisher: Variations on the Theme of an
ISBN:
Category : Fiction
Languages : en
Pages : 260
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Book Description
"First published in 1979 by Allison and Busby Limited, and published in the African Writers Series 1980 by Heinemann Educational books Limited."--Title page verso.
Author: Nuruddin Farah
Publisher: Graywolf Press
ISBN: 9781555971625
Category : Fiction
Languages : en
Pages : 256
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Book Description
Farah's landmarkVariations on the Theme of an African Dictatorship trilogy is comprised by the novels Sweet and Sour Milk, Sardines, and Close Sesame. In this volume, the third and final book in the series, the characters are deeply entwined in the waking nightmare of a police state. An old man finds himself poised in mortal combat with an elusive and cunning enemy in an atmosphere where the distinction between public and private justice is always obscured. Close Sesame is a novel that offers "an eloquent indictment of the tyrannies committed both under Islamic law and in the name of Socialism" (The Observer).
Author: Christina Tosi
Publisher: Clarkson Potter
ISBN: 0770435106
Category : Cooking
Languages : en
Pages : 258
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Book Description
Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.
Author: Anne Mendelson
Publisher: Knopf
ISBN: 0385351216
Category : Cooking
Languages : en
Pages : 353
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Book Description
Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products. Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions. Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste. The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate. This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.
Author: Jeffrey Alford
Publisher: Artisan Books
ISBN: 1579651143
Category : Cooking
Languages : en
Pages : 353
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Book Description
Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.
Author:
Publisher:
ISBN:
Category : Cooking (Sardines)
Languages : en
Pages : 0
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Book Description
Author: Nuruddin Farah
Publisher: Penguin
ISBN: 0735214255
Category : Fiction
Languages : en
Pages : 386
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Book Description
A couple's tranquil life abroad is irrevocably transformed by the arrival of their son's widow and children, in the latest from Somalia's most celebrated novelist. For decades, Gacalo and Mugdi have lived in Oslo, where they've led a peaceful, largely assimilated life and raised two children. Their beloved son, Dhaqaneh, however, is driven by feelings of alienation to jihadism in Somalia, where he kills himself in a suicide attack. The couple reluctantly offers a haven to his family. But on arrival in Oslo, their daughter-in-law cloaks herself even more deeply in religion, while her children hunger for the freedoms of their new homeland, a rift that will have lifealtering consequences for the entire family. Set against the backdrop of real events, North of Dawn is a provocative, devastating story of love, loyalty, and national identity that asks whether it is ever possible to escape a legacy of violence—and if so, at what cost.
Author: Pam Williamson
Publisher: AuthorHouse
ISBN: 1463407254
Category :
Languages : en
Pages : 25
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Book Description
What happened to Wilbur's favorite cow? She used to give him the sweetest, silkiest milk. Now it has gone sour!
Author: Nuruddin Farah
Publisher: Heinemann Educational Publishers
ISBN:
Category : Fiction
Languages : en
Pages : 204
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Book Description
