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Author: Peter Heine
Publisher: Gingko Library
ISBN: 190994226X
Category : Cooking
Languages : en
Pages : 339
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Book Description
The Fertile Crescent region—the swath of land comprising a vast portion of today’s Middle East—has long been regarded as pivotal to the rise of civilization. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance. In The Culinary Crescent: A History of Middle Eastern Cuisine, Peter Heine combines years of scholarship with a personal passion: his knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts is matched only by his love for the tastes and smells produced by the contemporary cooking of these areas today. In addition to offering a fascinating history, Heine presents more than one hundred recipes—from the modest to the extravagant—with dishes ranging from those created by the “celebrity chefs” of the bygone Mughal era, up to gastronomically complex presentations of modern times. Beautifully produced, designed for both reading and cooking, and lavishly illustrated in color throughout, The Culinary Crescent is sure to provide a delectable window in the history of food in the Middle East.
Author: Peter Heine
Publisher: Gingko Library
ISBN: 190994226X
Category : Cooking
Languages : en
Pages : 339
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Book Description
The Fertile Crescent region—the swath of land comprising a vast portion of today’s Middle East—has long been regarded as pivotal to the rise of civilization. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance. In The Culinary Crescent: A History of Middle Eastern Cuisine, Peter Heine combines years of scholarship with a personal passion: his knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts is matched only by his love for the tastes and smells produced by the contemporary cooking of these areas today. In addition to offering a fascinating history, Heine presents more than one hundred recipes—from the modest to the extravagant—with dishes ranging from those created by the “celebrity chefs” of the bygone Mughal era, up to gastronomically complex presentations of modern times. Beautifully produced, designed for both reading and cooking, and lavishly illustrated in color throughout, The Culinary Crescent is sure to provide a delectable window in the history of food in the Middle East.
Author: Susan Spicer
Publisher: Knopf
ISBN: 0307518272
Category : Cooking
Languages : en
Pages : 418
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Book Description
One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table. Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. Inside you’ll find : • More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted • Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes • Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.
Author: Crescent Dragonwagon
Publisher: Workman Publishing
ISBN: 9781563057113
Category : Cooking
Languages : en
Pages : 1124
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Book Description
Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pasta and pies. You'll spoon up soups and stews, and delight in desserts from simple to swoonworthy. Written by longtime vegetarian Crescent Dragonwagon, author of Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian employs innovative methods (try "Ri-sort-ofs," in which risotto technique is used to create splendid, richly flavored grain dishes built around not just rice but also barley, buckwheat, spelt, and even toasted oats with an array of seasonings) and introduces lesser-known ingredients (get to know and love not just tofu and tempeh but a whole new generation of soyfoods, as well as "Quick Fixes" like instant bean flakes). Opinionated, passionate, and deeply personal, Ms. Dragonwagon's tantalizing headnotes will have readers rushing to the kitchen to start cooking. (Can her over-the-top Garlic Spaghetti really be that good? It is.) Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving omnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant.
Author: Saladin Ahmed
Publisher: Hachette UK
ISBN: 0575132949
Category : Fiction
Languages : en
Pages : 290
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Book Description
Traditional swords & sorcery fantasy with an authentic middle-eastern spin. The Crescent Moon Kingdoms, land of djenn and ghuls, holy warriors and heretics, Khalifs and killers, is at boiling point. A power struggle between the iron-fisted Khalif and the mysterious master thief known as the Falcon Prince is reaching its climax. In the midst of this brewing rebellion, a series of brutal supernatural murders strikes at the heart of the Kingdoms. Only a handful of reluctant heroes can learn the truth, and stop the killing. Doctor Adoulla Makhslood just wants a quiet cup of tea. Three score and more years old, he has grown weary of hunting monsters and saving lives, and is more than ready to retire from his dangerous and demanding vocation. But when an old flame's family is murdered, Adoulla is drawn back to the hunter's path. Raseed bas Raseed, Adoulla's young assistant, a hidebound holy warrior whose prowess is matched only by his piety, is eager to deliver God's justice. Zamia Badawi has been gifted with the near-mythical power of the Lion-Shape, but shunned by her people for daring to take up a man's title. She lives only to avenge her father's death. Until she learns that Adoulla and his allies also hunt her father's killer. Until she meets Raseed. When they learn that the murders and the Falcon Prince's brewing revolution are connected, the companions must race against time to save the life of a vicious despot. In so doing they discover a plot for the Throne of the Crescent Moon that threatens to turn the city, and the world itself, into a blood-soaked ruin.
Author: Crescent Dragonwagon
Publisher: Workman Publishing
ISBN: 9780894807510
Category : Cooking
Languages : en
Pages : 420
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Book Description
Gathers recipes for soups that feature chicken, fish, vegetables, and fruits, and includes suggestions for breads, muffins, and salads
Author: Diana Abu-Jaber
Publisher: W. W. Norton & Company
ISBN: 0393325547
Category : Fiction
Languages : en
Pages : 399
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Book Description
When a handsome professor of Arabic literature and Iraqi exile enters her life, single, 39-year-old Sirine finds herself falling in love and, in the process, starts questioning her identity as an Arab-American.
Author: Henry de Toulouse-Lautrec
Publisher: Macmillan + ORM
ISBN: 1466892358
Category : Cooking
Languages : en
Pages : 200
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Book Description
Henri de-Toulouse-Lautrec brought to his art a zest for life as well as an impeccable style. It is an exciting discovery to find that Lautrec applies this same exuberance and meticulous technique to the art of cuisine--that he invented recipes and cooked new dishes as an artistic creation worthy of his serious attention. This volume is a collection of the recipes that Lautrec invented, or were garnered in his company from acquaintances of all classes of society. It has been illustrated with the menus that Lautrec himself designed and decorated, as well as with a rich abundance of other appropriate Lautrec paintings and drawings. The frontispiece is a portrait by Edouard Vuillard of lautrec preparing one of his masterful dishes. The recipes are given here in their original form, retaining their color of thought and language. The only modifications are culinary notes that have been added to facilitate the work of modern cooks. Lautrec took great pride in his culinary ability, and if he felt it would not be appreciated, he would say that some people "are not worth of ring dove with olives, they will never have any and they will never know what it is." Lautrec planned meals carefully, made beautifully decorated menus, and was inspired by the dinners to draw more sketches of the dinners, and of the food. He also brought to cuisine, as to the rest of his life, a marvelous wit. Who could forget the invitation to eat kangaroo, in honor of an animal that he had seen boxing at a circus (it was replaced at the last moment by an enormous sheep with an artificial pouch): or the housewarming of the apartment of his friend Natanson, where in a crazy atmosphere, he managed to intoxicate the artistic elite of Paris and launch the fashion of cocktail food. We owe the record of this cuisine (and also of a great body of the art collection itself) to Maurice Joyant. Joyant and Lautrec had been childhood friends, and their intimacy was renewed and deepened during the Montmartre years, when Lautrec's fame was growing and Joyant was director of the same art gallery in Paris that Theo Van Gogh had run before him. Lautrec was, throughout their relationship, the artist and innovator; Joyant, the steadying influence, the protector, and, after the painter's death, the executor. This book is a tribute to their friendship and to their daily intercourse in art and in cuisine. Thus, art, friendship, and food have come together in The Art of Cuisine as a joyful legacy of Henry de Toulouse-Lautrec and Maurice Joyant.
Author: Karri Allrich
Publisher: Llewellyn Worldwide
ISBN: 9781567180152
Category : Cooking
Languages : en
Pages : 244
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Book Description
Allrich promotes cooking with the intention of gravitating toward the nourishment the body needs most. The book includes lunar menus, 120 recipes, tips for using herbs magickally, and more.
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category : Cooking
Languages : en
Pages : 448
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Book Description
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Author: Crescent Dragonwagon
Publisher:
ISBN:
Category : Communal living
Languages : en
Pages : 196
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Book Description
