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Author: Dr. Ian Grierson
Publisher: AuthorHouse
ISBN: 1728374286
Category : Cooking
Languages : en
Pages : 176
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Book Description
If you have that travel bug thing in your system and that is combined with my being a compulsive foodie for most of my life then you have someone with an obsessive interest in International cuisines. I knew many of our dishes in these Islands have weird names but the more I travelled, each country I visited or neighbouring countries had a scattering of curiously or contradictory named dishes. It became almost a hobby of mine to hunt them out to study their recipes, their histories or at least explore how they got their strange names. We may have in England foods like “sweetbreads” but in Italy there is “Jump in the Mouth”, Iran has its “Water Meat”, China “Ants Climbing a Tree” or in the US you might enjoy “Poor Boy with Debris”. I have made a number of them at home, eaten many more in restaurants or as street food but some I have never had only read about. There are no recipes as such in my book only some words about strangely named foods from around the Globe I hope you find interesting.
Author: Dr. Ian Grierson
Publisher: AuthorHouse
ISBN: 1728374286
Category : Cooking
Languages : en
Pages : 176
Get Book
Book Description
If you have that travel bug thing in your system and that is combined with my being a compulsive foodie for most of my life then you have someone with an obsessive interest in International cuisines. I knew many of our dishes in these Islands have weird names but the more I travelled, each country I visited or neighbouring countries had a scattering of curiously or contradictory named dishes. It became almost a hobby of mine to hunt them out to study their recipes, their histories or at least explore how they got their strange names. We may have in England foods like “sweetbreads” but in Italy there is “Jump in the Mouth”, Iran has its “Water Meat”, China “Ants Climbing a Tree” or in the US you might enjoy “Poor Boy with Debris”. I have made a number of them at home, eaten many more in restaurants or as street food but some I have never had only read about. There are no recipes as such in my book only some words about strangely named foods from around the Globe I hope you find interesting.
Author: The Editors of Nolo The Editors of Nolo
Publisher: Nolo
ISBN: 1413330673
Category : Law
Languages : en
Pages : 561
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Book Description
The go-to guide for quick and reliable answers to everyday legal questions, from the nation's most respected publisher of self-help legal information.
Author: Ian Grierson
Publisher: Austin Macauley Publishers
ISBN: 1398403210
Category : Cooking
Languages : en
Pages : 756
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Book Description
British and Irish cuisine, rich in tradition and flavour, has faced challenges in adapting to the modern world. Renowned for its hearty ingredients and lengthy cooking times, this style of cooking often clashes with today’s fast-paced lifestyle, where time is precious and health consciousness prevails. Moreover, these cuisines are known for their quirky and sometimes whimsical dish names. This cookbook celebrates the unique and oddly named dishes of British and Irish fare, offering just under 200 recipes for culinary exploration. Each recipe is preceded by a story delving into the dish’s history and distinct features. While some dishes remain widely recognized and cherished classics, like ‘the full English,’ ‘colcannon,’ ‘toad in the hole,’ and ‘bubble and squeak,’ others are regional favourites, such as ‘scouse’ in Merseyside and ‘parmo’ in the North East. There are also lesser-known, rarely eaten delicacies like ‘apple hat’ and ‘collier's foot.’ For those intrigued by the misleading, such as ‘squab pie’ (made with lamb, not pigeon) or ‘Glamorgan sausages’ (meatless, cheese-based sausages), this book is a treasure trove of culinary surprises. And for the more adventurous, how about trying ‘toenail pudding’ or a slice of ‘fly cemetery’? This book promises to pique your curiosity and introduce you to the charming eccentricities of British and Irish cooking.
Author: Ben Brusey
Publisher: Macmillan
ISBN: 125003454X
Category : Humor
Languages : en
Pages : 130
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Book Description
For too long, restaurants have been judged on the quality of their food. Brusey has scoured the globe to find the world's most amazing, dreadful, and utterly bizarre restaurant names. Breathtaking discoveries have been made, and new standards of culinary excellence have been set.
Author: Dara Demoelt
Publisher: Rodale Books
ISBN: 1605295434
Category : Cooking
Languages : en
Pages : 753
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Book Description
Farmer's markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to spelt flour to agave nectar and shiitake mushrooms, natural whole foods like these have come into their own as the cornerstone of a healthy, varied diet. Packed with information for purchasing, storing, and serving the full spectrum of whole foods, The Rodale Whole Foods Cookbook by Dara Demoelt is a comprehensive kitchen resource for contemporary cooks. Based on the classic work, this exhaustively revised edition contains nearly 1,400 recipes—more than one-third of them brand new—and updated guidelines for making the most of fresh meats, produce, and pantry essentials, soup to nuts. Here's all you need to know to make spectacular soups, stews, salads, baked goods, and more, using whole foods. You'll find dozens of casseroles (many of which can be made ahead and frozen for no-fuss weeknight meals), quick-and-easy sautés, plenty of meatless main courses, and crowd-pleasing favorites for casual get togethers. Best of all, these recipes are naturally healthful, showcasing the versatility of wholesome whole grains, natural sweeteners, seasonal fruits and vegetables, and other fresh, unprocessed foods in all their delicious variety. Also included are valuable primers on such essential kitchen topics as making stock; putting up jams and preserves; baking yeast breads; choosing cookware; sprouting seeds; making yogurt; and canning vegetables with helpful charts and glossaries on herbs and spices, cheeses, sea vegetables, seasonal produce, roasting meat and fowl, freezing foods safely, and more. A trusted, timeless classic thoroughly updated for the way we cook today, The Rodale Whole Foods Cookbook is sure to become an indispensable resource for health-conscious cooks.
Author: Jerry Hopkins
Publisher: Tuttle Publishing
ISBN: 1462916767
Category : Travel
Languages : en
Pages : 253
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Book Description
This gastrological romp shares tales of gustatory tidbits from six continents. Weaving history and autobiography, author Jerry Hopkins regales with an array of startling facts about the world's eating habits. Strange Foods begins with rat tales from the Roman Empire and imperial China and continues on to stories form locales where rat remains a mouth-watering hors d'oeuvre or hearty entrée today. There are at least 40 serving suggestions for crocodile alone! And there are more than 250 photographs from acclaimed photographer Michael Freeman, whose aim is true and who eats what he shoots. This is gonzo food writing that's sure to change your mind, if not your palate.
Author: David J. Weber
Publisher: Yale University Press
ISBN: 0300156219
Category : History
Languages : en
Pages : 314
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Book Description
Winner of the 1993 Western Heritage Award given by the National Cowboy Hall of Fame, here is a definitive history of the Spanish colonial period in North America. Authoritative and colorful, the volume focuses on both the Spaniards' impact on Native Americans and the effect of North Americans on Spanish settlers. "Splendid".--New York Times Book Review.
Author: Gustav Krüger
Publisher:
ISBN:
Category : Vegetarianism
Languages : en
Pages : 168
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Book Description
Author: Paul W May
Publisher: World Scientific
ISBN: 1908978856
Category : Science
Languages : en
Pages : 188
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Book Description
This popular science book shows that chemists do have a sense of humor, and this book is a celebration of the quirky side of scientific nomenclature. Here, some molecules are shown that have unusual, rude, ridiculous or downright silly names. Written in an easy-to-read style, anyone — not just scientists — can appreciate the content. Each molecule is illustrated with a photograph and/or image that relates directly or indirectly to its name and molecular structure. Thus, the book is not only entertaining, but also educational. Contents:Molecules with Silly or Unusual NamesMinerals with Silly or Unusual NamesProteins and Enzymes with Silly or Unusual NamesGenes with Silly or Unusual NamesSilly Molecules Names — the Game Readership: General public, science students, academics, medics and industrial scientists. Keywords:Popular Science;Science Humor;Unusual Names;Molecule Names;Mineral Names;Gene Names;Protein NamesKey Features:No competing bookOne does not need to be a scientist to appreciate itLots of informative and humorous photos/imagesIdeal Xmas present or stocking filler-type book, e.g. for parents to buy for their children who are studying science at school/universityAs well as being funny, it is educational tooReviews:“… it would make an excellent present for a chemist, giving hours of enjoyment over the holiday period.”Chemistry World “This book contains even more information than is available online … it‧s certainly a fun volume to dip into.”Science in School
Author: Ian Grierson
Publisher: Austin Macauley
ISBN: 9781398403208
Category : Cooking
Languages : en
Pages : 0
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Book Description
British and Irish cuisine, rich in tradition and flavour, has faced challenges in adapting to the modern world. Renowned for its hearty ingredients and lengthy cooking times, this style of cooking often clashes with today's fast-paced lifestyle, where time is precious and health consciousness prevails. Moreover, these cuisines are known for their quirky and sometimes whimsical dish names. This cookbook celebrates the unique and oddly named dishes of British and Irish fare, offering just under 200 recipes for culinary exploration. Each recipe is preceded by a story delving into the dish's history and distinct features. While some dishes remain widely recognized and cherished classics, like 'the full English, ' 'colcannon, ' 'toad in the hole, ' and 'bubble and squeak, ' others are regional favourites, such as 'scouse' in Merseyside and 'parmo' in the North East. There are also lesser-known, rarely eaten delicacies like 'apple hat' and 'collier's foot.' For those intrigued by the misleading, such as 'squab pie' (made with lamb, not pigeon) or 'Glamorgan sausages' (meatless, cheese-based sausages), this book is a treasure trove of culinary surprises. And for the more adventurous, how about trying 'toenail pudding' or a slice of 'fly cemetery'? This book promises to pique your curiosity and introduce you to the charming eccentricities of British and Irish cook
