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Author: Fearne Hill
Publisher: NineStar Press
ISBN: 1648902286
Category : Fiction
Languages : en
Pages : 279
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Book Description
Max Bergmann is Europe’s hottest drum and bass DJ. From the outside, his life is a whirl of glamorous vodka-fueled parties and casual hook-ups, whilst inside he craves the one thing he can’t have – his Greek childhood friend, Georgios Manolas. Following a disastrous PR stunt and one drunken hook-up too many, Max realises the time has come to reassess his life choices. Returning to his childhood home on the Greek island of Aegina, if he wants any chance of having Georgios permanently in his life, he has to delve into the mystery of the longstanding hatred of the Bergmann’s by Georgios’s family. Georgios is a chef and has spent his whole life on the tiny Greek island of Aegina. He has held the family restaurant together since he left school, with very little reward, and dreams of one day running a restaurant of his own on the island. Yet if he acknowledges his feelings for Max, he runs the risk of losing not just his traditional Greek family but also his livelihood. As Max slowly uncovers the secrets of the past, he is left wondering whether a little Greek girl’s heart-breaking wartime diary could not only hold the key to his family’s history, but could it also unlock his and Georgios’s future together? The Last of the Moussakas is a light-hearted, warm romance about two men’s quest for the truth about the past and unlocking a path to a future together.
Author: Fearne Hill
Publisher: NineStar Press
ISBN: 1648902286
Category : Fiction
Languages : en
Pages : 279
Get Book Here
Book Description
Max Bergmann is Europe’s hottest drum and bass DJ. From the outside, his life is a whirl of glamorous vodka-fueled parties and casual hook-ups, whilst inside he craves the one thing he can’t have – his Greek childhood friend, Georgios Manolas. Following a disastrous PR stunt and one drunken hook-up too many, Max realises the time has come to reassess his life choices. Returning to his childhood home on the Greek island of Aegina, if he wants any chance of having Georgios permanently in his life, he has to delve into the mystery of the longstanding hatred of the Bergmann’s by Georgios’s family. Georgios is a chef and has spent his whole life on the tiny Greek island of Aegina. He has held the family restaurant together since he left school, with very little reward, and dreams of one day running a restaurant of his own on the island. Yet if he acknowledges his feelings for Max, he runs the risk of losing not just his traditional Greek family but also his livelihood. As Max slowly uncovers the secrets of the past, he is left wondering whether a little Greek girl’s heart-breaking wartime diary could not only hold the key to his family’s history, but could it also unlock his and Georgios’s future together? The Last of the Moussakas is a light-hearted, warm romance about two men’s quest for the truth about the past and unlocking a path to a future together.
Author: Isa Chandra Moskowitz
Publisher: Da Capo Lifelong Books
ISBN: 0738212407
Category : Cooking
Languages : en
Pages : 321
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Book Description
Vegan powerhouses Isa Chandra Moskowitz and Terry Romero update their beloved cookbook with 25 new dishes, revisions throughout for more than 250 recipes, stunning color photos, and tips for making your kitchen a vegan paradise. Who knew vegetables could taste so good? Vegan powerhouses Isa Chandra Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.
Author: Tina Kashian
Publisher: Kensington
ISBN: 1496726073
Category : Fiction
Languages : en
Pages : 353
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Book Description
Not even her impending nuptials can keep Lucy Berberian, manager of her family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge. But her dive into the icy ocean is especially chilling when she finds a fellow swimmer doing the dead man’s float—for real . . . Who would kill a man in cold blood during Ocean Crest, New Jersey’s most popular winter event? When Lucy learns the victim is Deacon Spooner, the reception hall owner who turned up his nose—and his price—at her wedding plans, she can’t help wondering who wouldn’t kill the pompous caterer . . . Perhaps the culprit is the wedding cake baker whose career Deacon nearly destroyed? Or the angry bride whose reception he ruined? With her maid of honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get to the bottom of this cold-hearted business in time for Kebab Kitchen’s mouthwatering Christmas celebration—and before her hometown’s holiday spirit washes out to sea . . . Recipes included! “With a warm cast of characters and an ingenious main character, this is a series that will prove delightful for cozy fans.” —Parkersburg News & Sentinel on Stabbed in the Baklava “Clever and charming . . . A culinary delight that will have readers salivating over the food and hungry for literary answers.” —RT Book Reviews, 4 Stars, on Hummus and Homicide
Author: Sami Tamimi
Publisher: Ten Speed Press
ISBN: 039958174X
Category : Cooking
Languages : en
Pages : 571
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Book Description
A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine. JAMES BEARD AWARD NOMINEE • IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Forbes, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Food & Wine, The Guardian, National Geographic, Smithsonian Magazine, Publishers Weekly, Library Journal “Truly, one of the best cookbooks of the year so far.”—Bon Appétit The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: • Hassan’s Easy Eggs with Za’atar and Lemon • Fish Kofta with Yogurt, Sumac, and Chile • Pulled-Lamb Schwarma Sandwich • Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.
Author: john manuel
Publisher: Lulu.com
ISBN: 1409267326
Category : Travel
Languages : en
Pages : 352
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Book Description
John and his half-Greek wife Yvonne-Maria moved from the UK to Rhodes in 2005, the account of which was told in his first book, FETA COMPLI! MOUSSAKA takes up where FETA COMPLI! leaves off, with Yvonne and John settling into life on Rhodes and coming into contact with some great characters who live around them out there. Plus, there's another helping of reminiscences from past years and other parts of Greece and Europe in general; like the time when Yvonne was Miss August on a calendar that graced the walls of innumerable offices all across Germany after meeting a German businessman on a beach in Corfu. Then there's Manolis, the "Six Million Drachma Man," who climbs olive trees even though he only has one and a half legs! The "Lonely Goatherd" comes by, as does Kostas, the local who shows them which weeds are great to eat. Yvonne helps Greco-Turkish relations during an evening out on Samos and John reluctantly become the elephant man for a while.
Author: Moosewood Restaurant
Publisher:
ISBN: 9781580081481
Category : Cooking
Languages : en
Pages : 302
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Book Description
Includes recipes for vegetarian dishes developed at Moosewood Restaurant in Ithaca, N.Y.
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520960610
Category : Cooking
Languages : en
Pages : 468
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Book Description
For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United States, this has resulted primarily in an Ashkenazi table of matzo ball soup and knishes, brisket and gefilte fish. But Joyce Goldstein is now expanding that menu with this comprehensive collection of over four hundred recipes from the kitchens of three Mediterranean Jewish cultures: the Sephardic, the Maghrebi, and the Mizrahi. The New Mediterranean Jewish Table is an authoritative guide to Jewish home cooking from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. It is a treasury filled with vibrant, seasonal recipes—both classic and updated—that embrace fresh fruits and vegetables; grains and legumes; small portions of meat, poultry, and fish; and a healthy mix of herbs and spices. It is also the story of how Jewish cooks successfully brought the local ingredients, techniques, and traditions of their new homelands into their kitchens. With this varied and appealing selection of Mediterranean Jewish recipes, Joyce Goldstein promises to inspire new generations of Jewish and non-Jewish home cooks alike with dishes for everyday meals and holiday celebrations.
Author:
Publisher:
ISBN:
Category : Short stories, American
Languages : en
Pages : 500
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Book Description
Author: Yotam Ottolenghi
Publisher: Ten Speed Press
ISBN: 1607744198
Category : Cooking
Languages : en
Pages : 509
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Book Description
Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.
Author: Ross Petras
Publisher: Ten Speed Press
ISBN: 0399578080
Category : Language Arts & Disciplines
Languages : en
Pages : 194
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Book Description
For word nerds and grammar geeks, a witty guide to the most commonly mispronounced words, along with their correct pronunciations and pithy forays into their fascinating etymologies and histories of use and misuse. With wit and good humor, this handy little book not only saves us from sticky linguistic situations but also provides fascinating cocktail-party-ready anecdotes. Entries reveal how to pronounce boatswain like an old salt on the deck of a ship, trompe l'oeil like a bona fide art expert, and haricot vert like a foodie, while arming us with the knowledge of why certain words are correctly pronounced the "slangy" way (they came about before dictionaries), what stalks of grain have to do with pronunciation, and more. With bonus sidebars like "How to Sound like a Seasoned Traveler" and "How to Sound Cultured," readers will be able to speak about foreign foods and places, fashion, philosophy, and literature with authority.
