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Author: Krishna Dutta
Publisher: Casemate Publishers
ISBN: 1910690600
Category : Cooking
Languages : en
Pages : 205
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Book Description
An award-winning collection of over 50 delicious Indian recipes featuring the popular staple. Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar—in fact, it is known as “poor man’s meat” in India—hence doctors now include this as an essential item in a diet for diabetics. Dal is a genuinely impressive dish of infinite variety—there are at least 50 recipes for this humble food. There are multiple ways of cooking it, wide-ranging seasonings are used and there are diverse supplements to serve with it. Over the centuries, Indian cooks became innovative and with locally available ingredients they dished out dal to satisfy a regional palate. In the process they also invented new dishes using dal lentils such as kedgeree (khichari – a risotto made with lentil), dosas (pancakes mixed with lentil flower), vadas (lentil cakes), dhokla (baked lentil cakes), papadam (dried lentil snack) and pakoras (fritters dipped in lentil batter). 2015 Gourmand Award Winner, Best Indian Cuisine Praise for The Dal Cookbook “A huge success with budget- and health-conscious cooks . . . . A collection of more than 50 exquisite dal dishes, made using a variety of different pulses, vegetables, fish, seafood, and meat. Even the biggest lentil-phobes will find a recipe to satisfy them in this book.” —Culture Trip
Author: Krishna Dutta
Publisher: Casemate Publishers
ISBN: 1910690600
Category : Cooking
Languages : en
Pages : 205
Get Book Here
Book Description
An award-winning collection of over 50 delicious Indian recipes featuring the popular staple. Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar—in fact, it is known as “poor man’s meat” in India—hence doctors now include this as an essential item in a diet for diabetics. Dal is a genuinely impressive dish of infinite variety—there are at least 50 recipes for this humble food. There are multiple ways of cooking it, wide-ranging seasonings are used and there are diverse supplements to serve with it. Over the centuries, Indian cooks became innovative and with locally available ingredients they dished out dal to satisfy a regional palate. In the process they also invented new dishes using dal lentils such as kedgeree (khichari – a risotto made with lentil), dosas (pancakes mixed with lentil flower), vadas (lentil cakes), dhokla (baked lentil cakes), papadam (dried lentil snack) and pakoras (fritters dipped in lentil batter). 2015 Gourmand Award Winner, Best Indian Cuisine Praise for The Dal Cookbook “A huge success with budget- and health-conscious cooks . . . . A collection of more than 50 exquisite dal dishes, made using a variety of different pulses, vegetables, fish, seafood, and meat. Even the biggest lentil-phobes will find a recipe to satisfy them in this book.” —Culture Trip
Author: Alberta Magzanian
Publisher: Lulu.com
ISBN: 0557016134
Category : Cooking
Languages : en
Pages : 200
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Book Description
The Armenians living in villages on the mountain of Musa Dagh, Syria had a cuisine that was distinct from the traditional cooking of Armenians throughout the rest of of the Middle East. This book preserves the recipes from that area, a small Armenian homeland that the residents evacuated in 1939 when it was transferred from Syria to Turkey. Three sisters have teamed up to produce this wonderful cookbook that provides the recipes as taught to them by their mother and tell the stories of the village where they lived as youngsters.
Author: Tom Grimm
Publisher: Simon and Schuster
ISBN: 1958862061
Category : Cooking
Languages : en
Pages : 144
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Book Description
Start your culinary journey through the Mushroom Kingdom with The Unofficial Super Mario Cookbook, filled with 50+ delicious recipes inspired by the iconic video game franchise! Power up with dishes such as Super Mushrooms, Stupendous Stew, the Mistake, and more with this all-ages cookbook that every Super Mario fan will love! The Unofficial Super Mario Cookbook will help you level up in the kitchen alongside Mario, Luigi, Princess Peach, and more friends! Mario fans of all ages will love this comprehensive cookbook filled with recipes inspired by all their favorite games, alongside full-color photos, helpful tips and tricks, and fun Super Mario facts! 50+ RECIPES: Filled with a delicious and clever range of appetizers, main dishes, snacks, and desserts that will make you say, “Mamma Mia!” BRING THE ICONIC VIDEO GAMES INTO YOUR KITCHEN: Fans will love dishes directly inspired by the video games, including Super Mushrooms, Magma Burgers, Stupendous Stew, and many more! STUNNING IMAGES: Beautiful, full-color photos of the finished recipes will help ensure success. FOR ALL SKILL LEVELS: Easy-to-follow recipes and everyday ingredients make this cookbook an ideal option for beginners, kids, families, and experienced chefs alike. PERFECT GIFT FOR SUPER MARIO FANS: Chock full of fun Super Mario facts and recipes pulled straight from the video games, this cookbook is the ideal culinary companion for fans of all ages.
Author: Matt Dinniman
Publisher: Penguin Group
ISBN: 0593820282
Category : Fiction
Languages : en
Pages : 545
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Book Description
Welcome to the Iron Tangle! Carl and his ex-girlfriend’s cat, Princess Donut, have to team up with other contestants not just to survive, but to solve a deadly puzzle in this third, mind-twisting novel in the addictive Dungeon Crawler Carl series by Matt Dinniman—now with bonus material exclusive to this print edition. Earth has been transformed into the set of the galaxy’s most watched game show: Dungeon Crawler World, a nightmarish, multilevel, video game–like dungeon filled with traps, monsters, and mind-bending puzzles. Carl and Donut have survived so far, but this fourth level is unlike anything they could imagine. The Iron Tangle: an impossibly complicated subway system tied together into a knot of trains of all kinds, from classic steam engines to sleek modern cars. Up is down. Down is up. Close is far. The cars are filled with monsters, the railway stations aren’t always what they seem, and the exit is perpetually just a few stops away. The top ten list is populated, and Carl and Donut have made it. But that popularity comes with a price. They each now have a bounty on their head. They must work with other crawlers to solve the puzzle of the floor, but how can they do that when they don’t know who to trust? The secret to unraveling it all may be hidden in the pages of a seemingly useless book. Welcome, Crawlers. Welcome to the fourth floor of the dungeon. Includes part three of the exclusive bonus story “Backstage at the Pineapple Cabaret.”
Author: Sean Wilson
Publisher: Hodder & Stoughton
ISBN: 1444761145
Category : Cooking
Languages : en
Pages : 357
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Book Description
"This journey has given me the exciting opportunity to bring my cooking life full circle, and to introduce you to the very best recipes from the North of England. I've been able to delve deep into the diverse cultures, histories and traditions of the North and, of course, Northern food. The results of my travels, my many tastings, meals and experiments, are presented here, in a book that revels in its Northernness!" SEAN WILSON Britain is a nation built on its food, and nowhere has a richer heritage than the North of England. In The Great Northern Cookbook, Sean Wilson - former Coronation Street actor now award-winning cheese-maker and chef - is our guide to the culinary highlights of the North. A proud Lancastrian, Sean serves up timeless recipes and reveals the history behind the foods you love. In The Great Northern Cookbook you'll find homely hotpots and pies, alongside beef stew with melting dumplings, and a recipe for the soft, warm oven-bottom muffins. With soups to feed an army, traditional sweet treats, delicious Northern curries, and of course timeless Yorkshire puddings with mushy peas and gravy, Sean serves up the greats from Lancashire, Yorkshire, Cumbria and Northumberland. Embrace the Northern passion for simple food, made with good, authentic ingredients. Tying in to a new TV series, The Great Northern Cookbook is packed with delicious and affordable recipes you'll want to eat and share
Author: Sarah Glover
Publisher: National Geographic Books
ISBN: 3791389440
Category : Cooking
Languages : en
Pages : 0
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Book Description
The James Beard-nominated author of the Wild Adventure Cookbook and Wild Child takes readers on a new adventure—a road trip across America that show how delicious, liberating, and cooking on the open road can be. In this greatly anticipated new cookbook, Sarah Glover shares her passion for America’s wide-open spaces and characterful cars. A feast for the eyes and the soul, the book is filled with recipes from across the country—from New England, New York, and Florida to California, New Mexico, and Utah. She even takes a detour for a spot of surfing in Baja California. Sarah completes her trip to each destination in a different vehicle. Readers will travel to the Texas and Arizona deserts for some barbecue in a Land Rover; explore Northern California’s Wine Country in a Dodge Freightliner; sample Maine seafood in a Volkswagen Campervan; dive into the Deep South in a Ford RV. Each of the sixty recipes— including vegan, vegetarian, and gluten- free options—can be cooked on a small stove or barbecue grill. There is even a bonus chapter on beverages. Cuisine and culture intertwined is a language on its own and throughout this book, Glover masters the native tongues of food’s connection to place and recounts the incredible tales behind the people and produce found wherever the road takes her.
Author: Sarah Leah Chase
Publisher: Workman Publishing
ISBN: 0894804650
Category : Cooking
Languages : en
Pages : 335
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Book Description
Sarah Leah Chase, co-author of The Silver Palate Good Times Cookbook, knows that summer means long, lazy days of fun and getting together, of throwing the doors open and inviting over everyone you know for the pleasures of good company and good food. Now, cooks everywhere can create more than 250 of the recipes that have drawn hungry visitors and residents to her popular gourmet shop, Que Sera Sarah on Nantucket Island. The author's eclectic combinations center on the freshest of seafood and produce, and induce hearty summer appetites to indulge in a unique chilled clam chowder, a fresh beachfront salad of Scallops with Orange and Chervil Vinaigrette, savory empanadas and turnovers, or a beautifully grilled bluefish redolent with lavender. Sumptuous meals must end with the proper desserts: an extravagantly rich Chocolate Bombe or a fruit tart glistening with a fortune of fresh raspberries and blueberries. Complete with just-baked muffins and breads for breakfasts best enjoyed in a huge wicker chair and cool summer drinks for whiling away long afternoons, Nantucket Open-House Cookbook is for anyone who wants to make the most of fair-weather dining all year round. Over 214,000 copies in print.
Author: Sarah Leah Chase
Publisher: Workman Publishing Company
ISBN: 0761184244
Category : Cooking
Languages : en
Pages : 401
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Book Description
“I’ve adored Sarah Chase’s cookbooks for decades! This is exactly what you want to cook at home—delicious, satisfying, earthy food your friends and family will love.” —Ina Garten, Barefoot Contessa Cookbooks and Television From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer whose books—including The Silver Palate Good Times Cookbook (as coauthor) and Nantucket Open-House Cookbook—have over 3.4 million copies in print. For New England Open-House Cookbook, she draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had. It reflects the bountiful ingredients and recipes of New England, served up in evocative prose, gorgeous full-color photographs, and 300 delicious recipes. All of New England’s classic dishes are represented, including a wealth of shellfish soups and stews and a full chapter celebrating lobster. From breakfast (Debbie’s Blue Ribbon Maine Muffins) to delightful appetizers and nibbles (Tiny Tumbled Tomatoes, Oysters “Clark Rockefeller”) to mains for every season and occasion: Baked Bluefish with New Potatoes and Summer Rib Eyes with Rosemary, Lemon, and Garlic. Plus: perfect picnic recipes, farmstand sides, and luscious desserts.
Author: Pat Conroy
Publisher: Nan A. Talese
ISBN: 0385532717
Category : Cooking
Languages : en
Pages : 306
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Book Description
The author shares a collection of culinary reminiscences -- about his travels and the fascinating people and great meals he encountered along the way -- accompanied by a selection of one hundred favorite recipes.
Author: Jack Bilello
Publisher: Veganfood
ISBN: 9781892509505
Category : Cooking
Languages : en
Pages : 360
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Book Description
Jesse is still tormented by the knowledge that out of seven hundred men aboard his ship, the USS Juneau, he is one of ten to have survived during that savage sea battle in November, 1942. Consequently, he has failed his only son, Donnie, himself hounded by the dark shadows of the Vietnam conflict ...
