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Author: Le Bab
Publisher: Random House
ISBN: 1473551641
Category : Cooking
Languages : en
Pages : 214
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Book Description
The ultimate late night takeaway dish gets a new lease of life in this fabulous cookbook from the chefs behind the Soho restaurant, Le Bab. With over 60 accessible recipes and stunning full colour photography, this is the perfect way to satisfy those late-night cravings with gourmet recipes for fresh, accessible and delicious kebabs! 'The kebabs are beautiful.' -- Time Out 'Cleverly crafted kebabs.' -- Evening Standard 'Brilliant book with a huge variety of recipes' -- ***** Reader review 'Phenomenal' -- ***** Reader review 'Makes Kebabs Great Again' -- ***** Reader review ******************************************************************************************************* Scrap the greasy kebab made from unknown and unexciting ingredients, and instead indulge in delicious, flavour-packed dishes made the right way and using the best ingredients. With over 60 accessible recipes including ideas for Mezze, Basics, Kebabs, Mains and Cocktails, these dishes can be made at home and paired together to create a feast for your family and friends and fit for any occasion. Taking inspiration from their culinary training and focusing on provenance, seasonality and technique, Le Bab have reinvented the classics as well as creating completely ingenious new combinations. From Cauliflower pastilla, Endive and pomegranate salad, and Merguez and chickpea ragu, to kebabs that include Grilled mackerel with dill, pickle and fennel, Spring chicken with sprouting broccoli and harissa mayo and Winter pork with beetroot relish, charred cabbage and crackling, there are recipes suitable for vegetarians and vegans, along with a wide variety of both meats and fish. Embrace the flexibility and flavours of the kebab!
Author: Le Bab
Publisher: Random House
ISBN: 1473551641
Category : Cooking
Languages : en
Pages : 214
Get Book Here
Book Description
The ultimate late night takeaway dish gets a new lease of life in this fabulous cookbook from the chefs behind the Soho restaurant, Le Bab. With over 60 accessible recipes and stunning full colour photography, this is the perfect way to satisfy those late-night cravings with gourmet recipes for fresh, accessible and delicious kebabs! 'The kebabs are beautiful.' -- Time Out 'Cleverly crafted kebabs.' -- Evening Standard 'Brilliant book with a huge variety of recipes' -- ***** Reader review 'Phenomenal' -- ***** Reader review 'Makes Kebabs Great Again' -- ***** Reader review ******************************************************************************************************* Scrap the greasy kebab made from unknown and unexciting ingredients, and instead indulge in delicious, flavour-packed dishes made the right way and using the best ingredients. With over 60 accessible recipes including ideas for Mezze, Basics, Kebabs, Mains and Cocktails, these dishes can be made at home and paired together to create a feast for your family and friends and fit for any occasion. Taking inspiration from their culinary training and focusing on provenance, seasonality and technique, Le Bab have reinvented the classics as well as creating completely ingenious new combinations. From Cauliflower pastilla, Endive and pomegranate salad, and Merguez and chickpea ragu, to kebabs that include Grilled mackerel with dill, pickle and fennel, Spring chicken with sprouting broccoli and harissa mayo and Winter pork with beetroot relish, charred cabbage and crackling, there are recipes suitable for vegetarians and vegans, along with a wide variety of both meats and fish. Embrace the flexibility and flavours of the kebab!
Author: Anny Gaul
Publisher: University of Texas Press
ISBN: 1477324593
Category : Social Science
Languages : en
Pages : 334
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Book Description
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Author: Sabrina Baksh
Publisher: Harvard Common Press
ISBN: 1558328971
Category : Cooking
Languages : en
Pages : 147
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Book Description
It's time to put a new spin on this classic backyard grilling staple with some advice from the experts in Kebabs. These grillers traveled the planet and found the best skewered meals it had to offer. Everyone loves grilling up kebabs, but it’s easy to fall into the mushroom, pepper, chicken/beef rut. In Kebabs, Derrick Riches and Sabrina Baksh take this quick and easy grilling method for a brand new spin. They traveled the backroads of the Barbecue Belt and studied street-food stalls where skewered, grilled foods are most famous, like Greece, Turkey and the Middle East, India, and even Japan (yakitori) and France (brochettes). There are ample recipes for beef, chicken, fish and seafood, vegetables, and even fruit, plus vegan substitutions are included for meat recipes. Kebabs includes plenty of technique guidance, too. Are metal or wood skewers better for grilling? Do you really need to soak wooden skewers before cooking? Not to mention a myriad of rubs, sauces, and mops that make kebabs optimally flavorful and moist, Kebabs makes backyard grilling more globally adventuresome, and flavorful, than it's been before -- all with minimal prep time and effort.
Author: Danielle Oron
Publisher: Page Street Publishing
ISBN: 1624141854
Category : Cooking
Languages : en
Pages : 437
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Book Description
An Incredible Food Culture at Its Best Danielle Oron is on a mission to make you hungry...very hungry. She offers recipes with an incredible array of flavors, some you may not be familiar with but will want to make and eat. Her cooking has been compared to Yotam Ottolenghi. It is a vibrant, passionate culinary exploration inspired by the ancient food traditions of the region with a modern take. Each dish is clean, fresh and in a way, new again or at least uniquely Danielle's. The result is simply inspiring food that will excite food lovers from all over.
Author: Samira Aghacy
Publisher: Edinburgh University Press
ISBN: 1474466788
Category : Literary Criticism
Languages : en
Pages : 196
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Book Description
No detailed description available for "Ageing in the Modern Arabic Novel".
Author: Albert Jack
Publisher: Penguin
ISBN: 1101551143
Category : Cooking
Languages : en
Pages : 254
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Book Description
Did you know... the term "hot dog" is believed to have been coined during a baseball game between the Yankees and the Giants in 1901? calzones get their name from their less-than-glamorous looks: calzone means "trouser leg" or "drooping sack" in Italian? the word "salary" comes from Roman soldiers being paid their wages in salt? shrimp cocktail became popular in the 1920s as a safe way of "having a cocktail" during Prohibition? the Cobb salad was invented by Robert H. Cobb-founder of the Brown Derby restaurant chains-who threw the salad together for Sidney Grauman-owner of the Chinese Theatre in Hollywood-as a midnight snack based on ingredients in his refrigerator? In What Caesar Did For My Salad, historian Albert Jack offers a fascinating look at the unexpected stories, creators, and bizarre origins behind the world's most beloved dishes. Who was Margherita, for instance, and why was the world's most famous pizza named after her? Why do we call our favorite kinds of coffee espresso or cappuccino? Did medieval Turkish soldiers really invent the kebab by threading bits of meat on to their swords and balancing them on top of their campfires? What exactly does horseradish sauce have to do with our equine friends? From your morning eggs to America's favorite pies, fries, and martinis, you'll never look at your kitchen pantry or refrigerator in the same light again.
Author: Durri Bhalla
Publisher: Diamond Pocket Books Pvt Ltd
ISBN: 9359646679
Category : Cooking
Languages : en
Pages : 187
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Book Description
Recreating traditional dishes from across the world in your own kitchen isn't just about following complicated recipes. It is about growing so comfortable with them that you can churn out global delicacies without breaking a sweat or burning a hole in your pocket. From British pub food such as the humble Shepherd's Pie to a lip-smacking curry from the streets of Southeast Asia, or the classic French Coq-Au-Vin - I have deconstructed each recipe in this book, so you can fearlessly approach even the ones which challenge the mightiest of chefs. The idea of this book (my third after Indian Bohra Cuisine and Inner Truthto Good Health and Weight Loss) is not to churn out just another heap of recipes, no matter how glossy and attractively packaged. No, I wanted to do something more meaningful with food and cooking, which have been lifelong passions, so a book about food is not something I can take lightly. In the end, I settled on bringing traditional world cuisines to the modern family. The funny thing about these traditional dishes is that many of us have heard of them, even tasted them in some cases, but they rarely come out of our home kitchens. Whether owing to a lack of knowledge about the proper ingredients, or a vague feeling that the methods may be too unfamiliar to handle, we usually give these dishes a pass when cooking. As the volume of recipes grew, I felt the need to bring them all under one umbrella, as it were, and a book was the best idea that occurred to me. I hope you will have as much fun going throu -gh it as I had putting it together.
Author:
Publisher: Rough Guides UK
ISBN: 140935959X
Category : Travel
Languages : en
Pages : 1163
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Book Description
The Rough Guide to Greece has been the definitive guidebook to the country for 30 years. This new full-colour edition has been completely revamped and updated, keeping all our best features like detailed background and a journalistic eye for detail, but with new user-friendly accommodation, eating reviews and crystal-clear maps. Get the lowdown on Greece's world class attractions from the Acropolis to Crete's Minoan Palaces. Rediscover Athens and find the perfect bars to kick off a night out. Read insider tips on the best beaches to escape the crowds, the choicest accommodation from boutique to backpacker plus information on how to hike the Samarian Gorge, windsurf off Corfu or hire a yacht in the Cyclades. As our readers put it: "a superb bit of kit - and as essential as a pair of shorts", "what really shines through is the writers love of the subject", "entertaining and a wealth of information". Make the most of your time, with The Rough Guide to Greece. Now available in ePub format.
Author: Colleen Taylor Sen
Publisher: Reaktion Books
ISBN: 1780233914
Category : Cooking
Languages : en
Pages : 351
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Book Description
From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
Author: Jordi Tejel
Publisher: World Scientific
ISBN: 9814390577
Category : History
Languages : en
Pages : 578
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Book Description
The modern history of Iraq is punctuated by a series of successive and radical ruptures (coups d''etat, changes of regime, military adventures and foreign invasions) whose chronological markers are relatively easy to identify. Although researchers cannot ignore these ruptures, they should also be encouraged to establish links between the moments when the breaks occur and the longue dur(r)e, in order to gain a better understanding of the period.Combining a variety of different disciplinary and methodological perspectives, this collection of essays seeks to establish some new markers which will open fresh perspectives on the history of Iraq in the twentieth and twenty-first centuries, and suggest a narrative that fits into new paradigms. The book covers the various different periods of the modern state (the British occupation and mandate, the monarchy, the first revolutions and the decades of Ba''thist rule) through the lens of significant groups in Iraq society, including artists, film-makers, political and opposition groups, members of ethnic and religious groups, and tribes."
