Author: Engin Yurt
Publisher: Fakülte Kitabevi Yayınları
ISBN: 6054324837
Category : Philosophy
Languages : en
Pages : 56
Book Description
Maybe this fulfilling-ness will be out of what Shelley had intended while he was writing this ode and so it (fulfilling-ness) will be so far away and irrelevant the very nature of the ode, but still I claim the reading will be much closer to its (the ode‘s) source. But how can this happen? How is it possible that an interpretation can be closer to the source of what it interprets while it (interpretation) is so far away the nature of what it interprets? Frankly speaking, these are hard questions. Ones maybe will never be answered rightly, maybe not even replied truly. But still, there‘s a claim in here so at least it must be tried to wrong in some sense. But before any attempt to wronging, one must see for sure what is the nature of this ode. So, it can after be shown that, when the claim arrives, the source and the nature of the ode are holding hand in hand, or they are not far away from each other but they dwell very near and nearing-ly. And for all this, one must enter the ode‘s path and read the ode from the beginning to the end, several times or as much as it is needed. So in here, there‘s not much to say that other interpreters didn‘t say. But the real relation that the other interpreters had missed is between the wind and these colors. In sixth line, the ode tells that wind carries them to their bed. In here, one must pay attention to the word ―bed‖. This word etymologically shelters the sub-meanings like ―to dig, to pierce‖. And these verbs are very powerful verbs. They have the same sense like the verbs ―to penetrate, to permeate‖. They are more powerful words. These words and verbs get their power from their tastes of intimacy. What is piercing or penetrating or permeating is what is inside, what gets inside, what enters within, what nears. That‘s the reason why, a bed is a special place for each person only. A bed is not just a sleeping and resting place or tool. A bed bears the expectation of being-most-welcoming. But still when a visitor or a guest comes to a house, he/she isn‘t welcomed or shown hospitality in bedroom. People use living room or guest room for that occasion. Because its (bed‘s) being-most-welcoming, particularly only needs, calls its owner. Its owner isn‘t the one who uses the bed regularly, or who bought it or who sits on it or who when the times come, sleeps on it. When two or three friends (mostly little girls) meets in a friend‘s house for a sleep over, they mostly spend the time not in living room or somewhere else in the house but in friend‘s room, usually on or near the bed. No matter if they talk about something or play a game or else, they do it on or around the bed. Because they don‘t just spend some time somewhere, but they share and create intimacy, while they are talking in each other and strengthening bonds of friendship, what they do actually is digging in their own soul and penetrating in others and let others penetrate in them. What they do actually is answering the call of the bed. And from another angle but with the very same reason, couples, lovers spend their night in the same bed together. Because a bed, as a most-welcoming, is where and what the digging to soul, or self happens most. When his/her little girl or boy falls asleep somewhere else, a father or a mother carries his/her child to his/her bed. This ―carrying little child to his/her bed‖ scene is one of the rare, obvious, stark images of the bed as a most-welcoming. Because when the mother or father puts the child into his/her bed, it embraces him/her. It is something essentially different from going to bed when it‟s sleeping or rest time. When someone goes to his/her bed to sleep or to rest or to watch a movie with his/her notebook and potato chips and coke, the bed is usually caught unprepared. (In here, I don‘t mean it‘s untidy, being-untidy merely means something just physical. I more mean, it is about to be used as it is just some unsacred, ordinary place or tool enough comfortable. The character that has been given to it, is just something so far away from its –bed‘s- own deepest meaning, essence.) There‘s no time for it to prepare to become most-welcoming and embraces the one who is about to sleep or to rest or to whatever to do in it. That‘s the reason why, it‘s (bed‘s) true owner is the one who inclines to it, to its call, to its essence‘s call. Beside those, when someone falls asleep somewhere else, one might wake him/her and tell to go to his/her bed. It is because as the most-welcoming, a bed is where a person belongs while sleeping. Not because it is most comfortable place for a sleeping one (everyone knows how comfy is falling-asleep and sleeping on a living-room couch in front of television) but because a person is truly with himself/herself only while sleeping in most-welcoming. There‘s no more actual ―around‖ for a sleeping one. There‘s no ―place‖ as a human being can and necessarily does be in it and also be it, like before in moments of being-awake. There‘s no more matter subject-object dualism. The time or the space can‘t behave as the same way that they behave to the awakened ones. This is the only time he/she can see, listen, hear, touch, connects with the sense of there‟s no within/inside or outside. There‘s no difference between these two. There are no sides. There‘s no ―there-is-ness‖ or ―being-there-ness‖. Of course there‘s also no conscious subject, or mind or a self to act these, but it doesn‘t matter, because firstly, consciousness or/and unconsciousness (or the other ones that has named just before) do not and can‘t hold the whole selfness in their hand, (because as it is said in philosophy histories before; a subject, a self is built on the sense/realization/creation of these sides) and secondly, the phenomenological and hermeneutic interpretation of sleep-in-most-welcoming is/includes so much more than what a word, language, thought, thinking is able to carry. Just to be clear, it has to be mentioned here that this is not the any kind of interpretation of sleeping itself. I‘m not interested in or talking about sleeping. This is about sleeping-in-most-welcoming. One can desire, need to sleep so profusely and then sleep in his/her most comfortable bed for hours and days and this can keep on for the rest of his/her life but might never sleep-in-most-welcoming. And in following these, now one can say that those ―touches, listening, hearings, connections‖ are actually a digging, a permeating. A kitchen is a kitchen because one cooks in it (the word ―kitchen‖ comes from the Latin word coquina, which comes from the Latin verb coquere, ―to cook‖). A lavatory is a lavatory because one can wash his/her hands, face etc. (the word ―lavatory‖ comes from the Latin verb lavare, ―to wash‖). And a bed is a bed because one can penetrate, permeate, pierce to himself / herself in it (or to the other owners‘ selves near or in it). The one who is, -/in/with/around/near the most-welcoming, is actually a digger, a piercer, a penetrator, ―a permeate-r‖. So, when Shelley tells that the west wind is what/who brings, carries them to their wintry beds, the poem doesn‘t mean to just the say/create/bear the motional image of ―as the wind blows, leaves moves around in the air and then land/fall in snowy ground, earth‖ but it also means to indicate the hidden meaning of bed, as the one who carries to bed, being near the bed. Of course he didn‘t think the things that have been being told in this article for the last three pages, but it doesn‘t matter, because the ode did think of these. It thought of these just to share the secret about west wind with the reader, interpreter and also with the very poet that write it. But I don‘t think Shelley heard his own ode‘s voice, call.
Mediterranean Summer
Author: David Shalleck
Publisher: Crown
ISBN: 0767930231
Category : Travel
Languages : en
Pages : 354
Book Description
An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France and Italy by a young American chef aboard an Italian billionaire couple’s spectacular sailing yacht. Having begun his cooking career in some of New York’s and San Francisco’s best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles upon a rare opportunity: to become the chef on board Serenity, the classic sailing yacht owned by one of Italy’s most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple’s uncompromising taste—all from the confines of the yacht’s small galley while at sea. Shalleck invites readers to experience both place and food on Serenity’s five-month journey. He prepares the simple classics of Provençal cooking in the French Riviera, forages for delicate frutti di mare in Liguria to make crudo, finds the freshest fish along the Tuscan coast for cacciucco, embraces the season of sun-drenched tomatoes for acqua pazza in the Amalfi Coast, and crosses the Bay of Naples to serve decadent dark chocolate-almond cake at the Isle of Capri. Shalleck captures the distinctive sights, sounds, and unique character of each port, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, Mediterranean Summer offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as well recipes and tips to re-create the delectable food.
Publisher: Crown
ISBN: 0767930231
Category : Travel
Languages : en
Pages : 354
Book Description
An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France and Italy by a young American chef aboard an Italian billionaire couple’s spectacular sailing yacht. Having begun his cooking career in some of New York’s and San Francisco’s best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles upon a rare opportunity: to become the chef on board Serenity, the classic sailing yacht owned by one of Italy’s most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple’s uncompromising taste—all from the confines of the yacht’s small galley while at sea. Shalleck invites readers to experience both place and food on Serenity’s five-month journey. He prepares the simple classics of Provençal cooking in the French Riviera, forages for delicate frutti di mare in Liguria to make crudo, finds the freshest fish along the Tuscan coast for cacciucco, embraces the season of sun-drenched tomatoes for acqua pazza in the Amalfi Coast, and crosses the Bay of Naples to serve decadent dark chocolate-almond cake at the Isle of Capri. Shalleck captures the distinctive sights, sounds, and unique character of each port, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, Mediterranean Summer offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as well recipes and tips to re-create the delectable food.
Modern Mediterranean
Author: Melia Marden
Publisher: ABRAMS
ISBN: 1613124678
Category : Cooking
Languages : en
Pages : 396
Book Description
“A new favorite of mine. Modern Mediterranean is one of those cookbooks that makes you lust after everything within it” (The New Yorker). Melia Marden grew up in New York and Greece, where she enjoyed great seasonal food and a family that loved to entertain. As executive chef at New York City’s hotspot, The Smile, she develops an ever-changing seasonal menu rooted in Mediterranean flavor that has been raved about by Frank Bruni and Padma Lakshmi and is loved by celebrities. Now, in Marden’s first book, she presents 125 easy Mediterranean-inspired recipes for the home cook. From Minted Snap Peas to Watermelon Salad to Summer Steak Sliced Over Corn to Almond Cream with Honey, these are recipes calling for fresh ingredients and bold flavor but requiring no special techniques or equipment. Including 100 photos, this is a gorgeous, unique package that will charm and inspire home cooks everywhere. “A stylish, no-nonsense guide to creating some rather choice staples.” —Interview “Melia Marden gives us perfect food, conceived with true brilliance, executed with true love.” —Joan Didion, author of The White Album
Publisher: ABRAMS
ISBN: 1613124678
Category : Cooking
Languages : en
Pages : 396
Book Description
“A new favorite of mine. Modern Mediterranean is one of those cookbooks that makes you lust after everything within it” (The New Yorker). Melia Marden grew up in New York and Greece, where she enjoyed great seasonal food and a family that loved to entertain. As executive chef at New York City’s hotspot, The Smile, she develops an ever-changing seasonal menu rooted in Mediterranean flavor that has been raved about by Frank Bruni and Padma Lakshmi and is loved by celebrities. Now, in Marden’s first book, she presents 125 easy Mediterranean-inspired recipes for the home cook. From Minted Snap Peas to Watermelon Salad to Summer Steak Sliced Over Corn to Almond Cream with Honey, these are recipes calling for fresh ingredients and bold flavor but requiring no special techniques or equipment. Including 100 photos, this is a gorgeous, unique package that will charm and inspire home cooks everywhere. “A stylish, no-nonsense guide to creating some rather choice staples.” —Interview “Melia Marden gives us perfect food, conceived with true brilliance, executed with true love.” —Joan Didion, author of The White Album
A Book of Mediterranean Food
Author: Elizabeth David
Publisher: Penguin UK
ISBN: 1405917369
Category : Cooking
Languages : en
Pages : 223
Book Description
Discover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth David's classic cookbook 'Britain's most inspirational food writer' INDEPENDENT _______ Having lived in France, Italy, the Greek islands and Egypt, Elizabeth David has perfected the art of Mediterranean cooking. In her classic cookbook she gives us hearty pasta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain. With delicious dishes including . . . - Tomato and Shellfish Soup - Greek Spinach Pie - Toulouse-Style Cassoulet - Valencian Paella - Turkish Salad Dressing - Syrian Fish Sauce . . . You will be taken on a tasting tour of the Mediterranean from your own kitchen. Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes in A Book of Mediterranean Food are imbued with all the delights of the sunny south. _______ 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian
Publisher: Penguin UK
ISBN: 1405917369
Category : Cooking
Languages : en
Pages : 223
Book Description
Discover the enticing and mouth-watering flavours of Mediterranean cooking with Elizabeth David's classic cookbook 'Britain's most inspirational food writer' INDEPENDENT _______ Having lived in France, Italy, the Greek islands and Egypt, Elizabeth David has perfected the art of Mediterranean cooking. In her classic cookbook she gives us hearty pasta dishes from Italy; aromatic and tangy salads from Turkey and Greece; and tasty seafood and saffron dishes from Spain. With delicious dishes including . . . - Tomato and Shellfish Soup - Greek Spinach Pie - Toulouse-Style Cassoulet - Valencian Paella - Turkish Salad Dressing - Syrian Fish Sauce . . . You will be taken on a tasting tour of the Mediterranean from your own kitchen. Whether it is the simplicity of hummus or the delicious blending of flavours found in plates of ratatouille or paella, Elizabeth David's wonderful recipes in A Book of Mediterranean Food are imbued with all the delights of the sunny south. _______ 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian
Rick Steves Mediterranean Cruise Ports
Author: Rick Steves
Publisher: Rick Steves
ISBN: 1631213822
Category : Travel
Languages : en
Pages : 1388
Book Description
Set sail and dive into Europe's magnificent port cities with Rick Steves Mediterranean Cruise Ports! Inside you'll find: Rick's expert advice on making the most of your time on a cruise and fully experiencing each city, with thorough coverage of 23 ports of call Practical travel strategies including how to choose and book your cruise, adjust to life on board on the ship, and save money Self-guided walks and tours of each port city so you can hit the best sights, sample authentic cuisine, and get to know the culture, even with a short amount of time Essential logistics including step-by-step instructions for arriving at each terminal, getting into town, and finding necessary services like ATMs and pharmacies Rick's reliable tips and candid advice on how to beat the crowds, skip lines, and avoid tourist traps Helpful reference photos throughout and full-color maps of each city Useful tools like mini-phrasebooks, detailed instructions for any visa requirements, hotel and airport recommendations for cruise access cities, and what to do if you miss your ship Full list of coverage: Provence, Marseille, Toulon and the Port of La Seyne-sur-Mer, Cassis, Aix-en-Provence, Nice, Villefrance-sur-Mer, Cap Ferrat, Monaco, Cannes, Antibes, Florence, Pisa, Lucca, the Port of Livorno, Rome, the Port of Civitaveccia, Naples, Sorrento, Capri, Pompeii, Herculaneum, the Amalfi Coast, Venice, Split, Dubrovnik, Athens, the Port of Piraeus, Mykonos, Santorini, Corfu, Olympia and the Port of Katakolo, Crete and the Port of Heraklion, Rhodes, Istanbul, Ephesus, and The Port of Kusadasi Maximize your time and savor every moment in port with Rick's practical tips, thoughtful advice, and reliable expertise. Heading north? Pick up Rick Steves Scandinavian & Northern European Cruise Ports.
Publisher: Rick Steves
ISBN: 1631213822
Category : Travel
Languages : en
Pages : 1388
Book Description
Set sail and dive into Europe's magnificent port cities with Rick Steves Mediterranean Cruise Ports! Inside you'll find: Rick's expert advice on making the most of your time on a cruise and fully experiencing each city, with thorough coverage of 23 ports of call Practical travel strategies including how to choose and book your cruise, adjust to life on board on the ship, and save money Self-guided walks and tours of each port city so you can hit the best sights, sample authentic cuisine, and get to know the culture, even with a short amount of time Essential logistics including step-by-step instructions for arriving at each terminal, getting into town, and finding necessary services like ATMs and pharmacies Rick's reliable tips and candid advice on how to beat the crowds, skip lines, and avoid tourist traps Helpful reference photos throughout and full-color maps of each city Useful tools like mini-phrasebooks, detailed instructions for any visa requirements, hotel and airport recommendations for cruise access cities, and what to do if you miss your ship Full list of coverage: Provence, Marseille, Toulon and the Port of La Seyne-sur-Mer, Cassis, Aix-en-Provence, Nice, Villefrance-sur-Mer, Cap Ferrat, Monaco, Cannes, Antibes, Florence, Pisa, Lucca, the Port of Livorno, Rome, the Port of Civitaveccia, Naples, Sorrento, Capri, Pompeii, Herculaneum, the Amalfi Coast, Venice, Split, Dubrovnik, Athens, the Port of Piraeus, Mykonos, Santorini, Corfu, Olympia and the Port of Katakolo, Crete and the Port of Heraklion, Rhodes, Istanbul, Ephesus, and The Port of Kusadasi Maximize your time and savor every moment in port with Rick's practical tips, thoughtful advice, and reliable expertise. Heading north? Pick up Rick Steves Scandinavian & Northern European Cruise Ports.
Frugal Mediterranean Cooking
Author: Melanie Lionello
Publisher: Page Street Publishing
ISBN: 1645672018
Category : Cooking
Languages : en
Pages : 319
Book Description
Fresh Mediterranean-Inspired Meals for Just 3 Dollars or Less Per Serving! Healthy eating doesn’t need to be expensive or complicated with Melanie Lionello’s nutritious and cost-effective Mediterranean-style recipes. Melanie’s wholesome recipes focus on staples of the Mediterranean diet such as fresh fruits and vegetables, plant-based proteins like legumes, grains and pulses in everyday meals, as well as plenty of good-for-you fats like olive oil, nuts and seeds. These amazingly simple meals are made up of only a few flavorful ingredients, so you’ll keep your grocery store visits and budget to a minimum. Up your weeknight meal game with tasty options like Gorgeous Green Pan Pizza, Ricotta Gnocchi and Lemon and Caper Fish Piccata. Add more bright, fresh vegetables to your diet in the tastiest way possible with Roasted Carrots with Honey and Za’tar and Baked Zucchini with Pangrattato. Indulge in Cozy Chicken Marbella or Turkish-Style Chicken Kebabs a few times a week, or savor Smoky Stuffed Peppers with Lamb Mince or Italian Pork Sausage and Sage Rigatoni for a special occasion. With these fresh and easy recipes, you can cook the Mediterranean way without breaking the bank or spending all night in the kitchen.
Publisher: Page Street Publishing
ISBN: 1645672018
Category : Cooking
Languages : en
Pages : 319
Book Description
Fresh Mediterranean-Inspired Meals for Just 3 Dollars or Less Per Serving! Healthy eating doesn’t need to be expensive or complicated with Melanie Lionello’s nutritious and cost-effective Mediterranean-style recipes. Melanie’s wholesome recipes focus on staples of the Mediterranean diet such as fresh fruits and vegetables, plant-based proteins like legumes, grains and pulses in everyday meals, as well as plenty of good-for-you fats like olive oil, nuts and seeds. These amazingly simple meals are made up of only a few flavorful ingredients, so you’ll keep your grocery store visits and budget to a minimum. Up your weeknight meal game with tasty options like Gorgeous Green Pan Pizza, Ricotta Gnocchi and Lemon and Caper Fish Piccata. Add more bright, fresh vegetables to your diet in the tastiest way possible with Roasted Carrots with Honey and Za’tar and Baked Zucchini with Pangrattato. Indulge in Cozy Chicken Marbella or Turkish-Style Chicken Kebabs a few times a week, or savor Smoky Stuffed Peppers with Lamb Mince or Italian Pork Sausage and Sage Rigatoni for a special occasion. With these fresh and easy recipes, you can cook the Mediterranean way without breaking the bank or spending all night in the kitchen.
Mediterranean Grains and Greens
Author: Paula Wolfert
Publisher: Ecco
ISBN: 9780060172510
Category : Cooking
Languages : en
Pages : 400
Book Description
Paula Wolfert is passionate about the Mediterranean -- its landscape, its people, its culture, and above all, its rich culinary tradition. Her five earlier cookbooks celebrated the sensuous pleasures of the Mediterranean kitchen and introduced a previously uninitiated American audience to an exciting new way of cooking and eating. In her eagerly awaited Mediterranean Grains and Greens, Wolfert continues that tradition, focusing on the delectable grains and greens-based dishes she discovered as she spent five years traversing the Mediterranean region, from Spain in the west toIsrael, Lebanon, and Syria in the east, with stops in France, Italy, Turkey, and Greece. Here are bountiful breads (Mirsini's Spiced Barley Bread); mouthwatering pastries (Spicy Beef, Olives, and Capers in Semolina Pastry Turnovers); nourishing comfort soups (Garlic Soup with Leafy Greens); crisp salads of mixed greens, cooked green salads, and savory grain salads (Samira's Tabbouleh with Parsley, Bulgur, Cinnamon, and Cumin); unusual desserts (Tunisian Homemade Couscous with Golden Raisins); and accompanying sauces, condiments, and seasonings. Though Mediterranean Grains and Greens is not a vegetarian cookbook, meat, fish, and poultry, when they appear, are used primarily as condiments and flavor enhancers rather than the main focus of a meal. Throughout, Wolfert explains the historical and cultural significance of her dishes, sharing traditional preparation techniques as well as her adaptations for the American home kitchen. Ever conscious of the availability of ingredients in this country, she recommends readily available alternatives found in grocery stores and farmer's markets. Whether foraging for wild "apron greens" in the Turkish countryside, "listening" to risotto in Venice to tell if it's ready to eat, making homemade rustic pasta on the island of Crete, baking Sardinian flatbread the old-fashioned way, scrambling eggs with kofte along the Euphrates, or preparing the unusual "black paellas" of Valencia, Paula Wolfert shares her adventures in the engaging first-person stories that accompany each recipe. This comprehensive collection invites Paula Wolfert's loyal fans and followers to rediscover the joys of Mediterranean living, cooking, and eating right along with her. Like her earlier works, the enticing, wide-ranging Mediterranean Grains and Greens is destined to become a kitchen classic, a book that every serious cook, armchair traveler, and lover of good food will want to own.
Publisher: Ecco
ISBN: 9780060172510
Category : Cooking
Languages : en
Pages : 400
Book Description
Paula Wolfert is passionate about the Mediterranean -- its landscape, its people, its culture, and above all, its rich culinary tradition. Her five earlier cookbooks celebrated the sensuous pleasures of the Mediterranean kitchen and introduced a previously uninitiated American audience to an exciting new way of cooking and eating. In her eagerly awaited Mediterranean Grains and Greens, Wolfert continues that tradition, focusing on the delectable grains and greens-based dishes she discovered as she spent five years traversing the Mediterranean region, from Spain in the west toIsrael, Lebanon, and Syria in the east, with stops in France, Italy, Turkey, and Greece. Here are bountiful breads (Mirsini's Spiced Barley Bread); mouthwatering pastries (Spicy Beef, Olives, and Capers in Semolina Pastry Turnovers); nourishing comfort soups (Garlic Soup with Leafy Greens); crisp salads of mixed greens, cooked green salads, and savory grain salads (Samira's Tabbouleh with Parsley, Bulgur, Cinnamon, and Cumin); unusual desserts (Tunisian Homemade Couscous with Golden Raisins); and accompanying sauces, condiments, and seasonings. Though Mediterranean Grains and Greens is not a vegetarian cookbook, meat, fish, and poultry, when they appear, are used primarily as condiments and flavor enhancers rather than the main focus of a meal. Throughout, Wolfert explains the historical and cultural significance of her dishes, sharing traditional preparation techniques as well as her adaptations for the American home kitchen. Ever conscious of the availability of ingredients in this country, she recommends readily available alternatives found in grocery stores and farmer's markets. Whether foraging for wild "apron greens" in the Turkish countryside, "listening" to risotto in Venice to tell if it's ready to eat, making homemade rustic pasta on the island of Crete, baking Sardinian flatbread the old-fashioned way, scrambling eggs with kofte along the Euphrates, or preparing the unusual "black paellas" of Valencia, Paula Wolfert shares her adventures in the engaging first-person stories that accompany each recipe. This comprehensive collection invites Paula Wolfert's loyal fans and followers to rediscover the joys of Mediterranean living, cooking, and eating right along with her. Like her earlier works, the enticing, wide-ranging Mediterranean Grains and Greens is destined to become a kitchen classic, a book that every serious cook, armchair traveler, and lover of good food will want to own.
Summer Cooking
Author: Elizabeth David
Publisher: Penguin UK
ISBN: 1405913983
Category : Cooking
Languages : en
Pages : 257
Book Description
Summer Cooking - first published in 1955 - is Elizabeth David's wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, Summer Cooking has chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Publisher: Penguin UK
ISBN: 1405913983
Category : Cooking
Languages : en
Pages : 257
Book Description
Summer Cooking - first published in 1955 - is Elizabeth David's wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, Summer Cooking has chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets that are full of ideas for fresh, cool food all summer long. 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday 'Britain's most inspirational food writer' Independent 'When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page' Guardian 'Not only did she transform the way we cooked but she is a delight to read' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David's Christmas and At Elizabeth David's Table.
Mediterranean Kitchen Garden
Author: Mariano Bueno
Publisher: White Lion Publishing
ISBN: 9780711230644
Category : Fruit-culture
Languages : en
Pages : 0
Book Description
Now that growing your own food is back in fashion — for health, financial, and environmental reasons — Mariano Bueno gives full practical details on how to grow vegetables alongside fruit trees and a variety of aromatic, medicinal and ornamental plants and herbs. He gives the individual requirements of common garden vegetables and popular fruit trees and provides a calendar that describes how to care for the kitchen garden through the gardening year. Explaining how to meet the particular challenges of growing edible plants in a hot, dry climate, with advice on matters such as irrigation, the book will be useful for those who live in a Mediterranean area or find themselves gardening in ever-hotter, dry climates. But it is also abundant in expertise on gardening in other climatic conditions, too, and is available here to an English-speaking audience for the first time.
Publisher: White Lion Publishing
ISBN: 9780711230644
Category : Fruit-culture
Languages : en
Pages : 0
Book Description
Now that growing your own food is back in fashion — for health, financial, and environmental reasons — Mariano Bueno gives full practical details on how to grow vegetables alongside fruit trees and a variety of aromatic, medicinal and ornamental plants and herbs. He gives the individual requirements of common garden vegetables and popular fruit trees and provides a calendar that describes how to care for the kitchen garden through the gardening year. Explaining how to meet the particular challenges of growing edible plants in a hot, dry climate, with advice on matters such as irrigation, the book will be useful for those who live in a Mediterranean area or find themselves gardening in ever-hotter, dry climates. But it is also abundant in expertise on gardening in other climatic conditions, too, and is available here to an English-speaking audience for the first time.
On the Essence of Wuthering
Author: Engin Yurt
Publisher: Fakülte Kitabevi Yayınları
ISBN: 6054324837
Category : Philosophy
Languages : en
Pages : 56
Book Description
Maybe this fulfilling-ness will be out of what Shelley had intended while he was writing this ode and so it (fulfilling-ness) will be so far away and irrelevant the very nature of the ode, but still I claim the reading will be much closer to its (the ode‘s) source. But how can this happen? How is it possible that an interpretation can be closer to the source of what it interprets while it (interpretation) is so far away the nature of what it interprets? Frankly speaking, these are hard questions. Ones maybe will never be answered rightly, maybe not even replied truly. But still, there‘s a claim in here so at least it must be tried to wrong in some sense. But before any attempt to wronging, one must see for sure what is the nature of this ode. So, it can after be shown that, when the claim arrives, the source and the nature of the ode are holding hand in hand, or they are not far away from each other but they dwell very near and nearing-ly. And for all this, one must enter the ode‘s path and read the ode from the beginning to the end, several times or as much as it is needed. So in here, there‘s not much to say that other interpreters didn‘t say. But the real relation that the other interpreters had missed is between the wind and these colors. In sixth line, the ode tells that wind carries them to their bed. In here, one must pay attention to the word ―bed‖. This word etymologically shelters the sub-meanings like ―to dig, to pierce‖. And these verbs are very powerful verbs. They have the same sense like the verbs ―to penetrate, to permeate‖. They are more powerful words. These words and verbs get their power from their tastes of intimacy. What is piercing or penetrating or permeating is what is inside, what gets inside, what enters within, what nears. That‘s the reason why, a bed is a special place for each person only. A bed is not just a sleeping and resting place or tool. A bed bears the expectation of being-most-welcoming. But still when a visitor or a guest comes to a house, he/she isn‘t welcomed or shown hospitality in bedroom. People use living room or guest room for that occasion. Because its (bed‘s) being-most-welcoming, particularly only needs, calls its owner. Its owner isn‘t the one who uses the bed regularly, or who bought it or who sits on it or who when the times come, sleeps on it. When two or three friends (mostly little girls) meets in a friend‘s house for a sleep over, they mostly spend the time not in living room or somewhere else in the house but in friend‘s room, usually on or near the bed. No matter if they talk about something or play a game or else, they do it on or around the bed. Because they don‘t just spend some time somewhere, but they share and create intimacy, while they are talking in each other and strengthening bonds of friendship, what they do actually is digging in their own soul and penetrating in others and let others penetrate in them. What they do actually is answering the call of the bed. And from another angle but with the very same reason, couples, lovers spend their night in the same bed together. Because a bed, as a most-welcoming, is where and what the digging to soul, or self happens most. When his/her little girl or boy falls asleep somewhere else, a father or a mother carries his/her child to his/her bed. This ―carrying little child to his/her bed‖ scene is one of the rare, obvious, stark images of the bed as a most-welcoming. Because when the mother or father puts the child into his/her bed, it embraces him/her. It is something essentially different from going to bed when it‟s sleeping or rest time. When someone goes to his/her bed to sleep or to rest or to watch a movie with his/her notebook and potato chips and coke, the bed is usually caught unprepared. (In here, I don‘t mean it‘s untidy, being-untidy merely means something just physical. I more mean, it is about to be used as it is just some unsacred, ordinary place or tool enough comfortable. The character that has been given to it, is just something so far away from its –bed‘s- own deepest meaning, essence.) There‘s no time for it to prepare to become most-welcoming and embraces the one who is about to sleep or to rest or to whatever to do in it. That‘s the reason why, it‘s (bed‘s) true owner is the one who inclines to it, to its call, to its essence‘s call. Beside those, when someone falls asleep somewhere else, one might wake him/her and tell to go to his/her bed. It is because as the most-welcoming, a bed is where a person belongs while sleeping. Not because it is most comfortable place for a sleeping one (everyone knows how comfy is falling-asleep and sleeping on a living-room couch in front of television) but because a person is truly with himself/herself only while sleeping in most-welcoming. There‘s no more actual ―around‖ for a sleeping one. There‘s no ―place‖ as a human being can and necessarily does be in it and also be it, like before in moments of being-awake. There‘s no more matter subject-object dualism. The time or the space can‘t behave as the same way that they behave to the awakened ones. This is the only time he/she can see, listen, hear, touch, connects with the sense of there‟s no within/inside or outside. There‘s no difference between these two. There are no sides. There‘s no ―there-is-ness‖ or ―being-there-ness‖. Of course there‘s also no conscious subject, or mind or a self to act these, but it doesn‘t matter, because firstly, consciousness or/and unconsciousness (or the other ones that has named just before) do not and can‘t hold the whole selfness in their hand, (because as it is said in philosophy histories before; a subject, a self is built on the sense/realization/creation of these sides) and secondly, the phenomenological and hermeneutic interpretation of sleep-in-most-welcoming is/includes so much more than what a word, language, thought, thinking is able to carry. Just to be clear, it has to be mentioned here that this is not the any kind of interpretation of sleeping itself. I‘m not interested in or talking about sleeping. This is about sleeping-in-most-welcoming. One can desire, need to sleep so profusely and then sleep in his/her most comfortable bed for hours and days and this can keep on for the rest of his/her life but might never sleep-in-most-welcoming. And in following these, now one can say that those ―touches, listening, hearings, connections‖ are actually a digging, a permeating. A kitchen is a kitchen because one cooks in it (the word ―kitchen‖ comes from the Latin word coquina, which comes from the Latin verb coquere, ―to cook‖). A lavatory is a lavatory because one can wash his/her hands, face etc. (the word ―lavatory‖ comes from the Latin verb lavare, ―to wash‖). And a bed is a bed because one can penetrate, permeate, pierce to himself / herself in it (or to the other owners‘ selves near or in it). The one who is, -/in/with/around/near the most-welcoming, is actually a digger, a piercer, a penetrator, ―a permeate-r‖. So, when Shelley tells that the west wind is what/who brings, carries them to their wintry beds, the poem doesn‘t mean to just the say/create/bear the motional image of ―as the wind blows, leaves moves around in the air and then land/fall in snowy ground, earth‖ but it also means to indicate the hidden meaning of bed, as the one who carries to bed, being near the bed. Of course he didn‘t think the things that have been being told in this article for the last three pages, but it doesn‘t matter, because the ode did think of these. It thought of these just to share the secret about west wind with the reader, interpreter and also with the very poet that write it. But I don‘t think Shelley heard his own ode‘s voice, call.
Publisher: Fakülte Kitabevi Yayınları
ISBN: 6054324837
Category : Philosophy
Languages : en
Pages : 56
Book Description
Maybe this fulfilling-ness will be out of what Shelley had intended while he was writing this ode and so it (fulfilling-ness) will be so far away and irrelevant the very nature of the ode, but still I claim the reading will be much closer to its (the ode‘s) source. But how can this happen? How is it possible that an interpretation can be closer to the source of what it interprets while it (interpretation) is so far away the nature of what it interprets? Frankly speaking, these are hard questions. Ones maybe will never be answered rightly, maybe not even replied truly. But still, there‘s a claim in here so at least it must be tried to wrong in some sense. But before any attempt to wronging, one must see for sure what is the nature of this ode. So, it can after be shown that, when the claim arrives, the source and the nature of the ode are holding hand in hand, or they are not far away from each other but they dwell very near and nearing-ly. And for all this, one must enter the ode‘s path and read the ode from the beginning to the end, several times or as much as it is needed. So in here, there‘s not much to say that other interpreters didn‘t say. But the real relation that the other interpreters had missed is between the wind and these colors. In sixth line, the ode tells that wind carries them to their bed. In here, one must pay attention to the word ―bed‖. This word etymologically shelters the sub-meanings like ―to dig, to pierce‖. And these verbs are very powerful verbs. They have the same sense like the verbs ―to penetrate, to permeate‖. They are more powerful words. These words and verbs get their power from their tastes of intimacy. What is piercing or penetrating or permeating is what is inside, what gets inside, what enters within, what nears. That‘s the reason why, a bed is a special place for each person only. A bed is not just a sleeping and resting place or tool. A bed bears the expectation of being-most-welcoming. But still when a visitor or a guest comes to a house, he/she isn‘t welcomed or shown hospitality in bedroom. People use living room or guest room for that occasion. Because its (bed‘s) being-most-welcoming, particularly only needs, calls its owner. Its owner isn‘t the one who uses the bed regularly, or who bought it or who sits on it or who when the times come, sleeps on it. When two or three friends (mostly little girls) meets in a friend‘s house for a sleep over, they mostly spend the time not in living room or somewhere else in the house but in friend‘s room, usually on or near the bed. No matter if they talk about something or play a game or else, they do it on or around the bed. Because they don‘t just spend some time somewhere, but they share and create intimacy, while they are talking in each other and strengthening bonds of friendship, what they do actually is digging in their own soul and penetrating in others and let others penetrate in them. What they do actually is answering the call of the bed. And from another angle but with the very same reason, couples, lovers spend their night in the same bed together. Because a bed, as a most-welcoming, is where and what the digging to soul, or self happens most. When his/her little girl or boy falls asleep somewhere else, a father or a mother carries his/her child to his/her bed. This ―carrying little child to his/her bed‖ scene is one of the rare, obvious, stark images of the bed as a most-welcoming. Because when the mother or father puts the child into his/her bed, it embraces him/her. It is something essentially different from going to bed when it‟s sleeping or rest time. When someone goes to his/her bed to sleep or to rest or to watch a movie with his/her notebook and potato chips and coke, the bed is usually caught unprepared. (In here, I don‘t mean it‘s untidy, being-untidy merely means something just physical. I more mean, it is about to be used as it is just some unsacred, ordinary place or tool enough comfortable. The character that has been given to it, is just something so far away from its –bed‘s- own deepest meaning, essence.) There‘s no time for it to prepare to become most-welcoming and embraces the one who is about to sleep or to rest or to whatever to do in it. That‘s the reason why, it‘s (bed‘s) true owner is the one who inclines to it, to its call, to its essence‘s call. Beside those, when someone falls asleep somewhere else, one might wake him/her and tell to go to his/her bed. It is because as the most-welcoming, a bed is where a person belongs while sleeping. Not because it is most comfortable place for a sleeping one (everyone knows how comfy is falling-asleep and sleeping on a living-room couch in front of television) but because a person is truly with himself/herself only while sleeping in most-welcoming. There‘s no more actual ―around‖ for a sleeping one. There‘s no ―place‖ as a human being can and necessarily does be in it and also be it, like before in moments of being-awake. There‘s no more matter subject-object dualism. The time or the space can‘t behave as the same way that they behave to the awakened ones. This is the only time he/she can see, listen, hear, touch, connects with the sense of there‟s no within/inside or outside. There‘s no difference between these two. There are no sides. There‘s no ―there-is-ness‖ or ―being-there-ness‖. Of course there‘s also no conscious subject, or mind or a self to act these, but it doesn‘t matter, because firstly, consciousness or/and unconsciousness (or the other ones that has named just before) do not and can‘t hold the whole selfness in their hand, (because as it is said in philosophy histories before; a subject, a self is built on the sense/realization/creation of these sides) and secondly, the phenomenological and hermeneutic interpretation of sleep-in-most-welcoming is/includes so much more than what a word, language, thought, thinking is able to carry. Just to be clear, it has to be mentioned here that this is not the any kind of interpretation of sleeping itself. I‘m not interested in or talking about sleeping. This is about sleeping-in-most-welcoming. One can desire, need to sleep so profusely and then sleep in his/her most comfortable bed for hours and days and this can keep on for the rest of his/her life but might never sleep-in-most-welcoming. And in following these, now one can say that those ―touches, listening, hearings, connections‖ are actually a digging, a permeating. A kitchen is a kitchen because one cooks in it (the word ―kitchen‖ comes from the Latin word coquina, which comes from the Latin verb coquere, ―to cook‖). A lavatory is a lavatory because one can wash his/her hands, face etc. (the word ―lavatory‖ comes from the Latin verb lavare, ―to wash‖). And a bed is a bed because one can penetrate, permeate, pierce to himself / herself in it (or to the other owners‘ selves near or in it). The one who is, -/in/with/around/near the most-welcoming, is actually a digger, a piercer, a penetrator, ―a permeate-r‖. So, when Shelley tells that the west wind is what/who brings, carries them to their wintry beds, the poem doesn‘t mean to just the say/create/bear the motional image of ―as the wind blows, leaves moves around in the air and then land/fall in snowy ground, earth‖ but it also means to indicate the hidden meaning of bed, as the one who carries to bed, being near the bed. Of course he didn‘t think the things that have been being told in this article for the last three pages, but it doesn‘t matter, because the ode did think of these. It thought of these just to share the secret about west wind with the reader, interpreter and also with the very poet that write it. But I don‘t think Shelley heard his own ode‘s voice, call.
Milk Street: Tuesday Nights Mediterranean
Author: Christopher Kimball
Publisher: Hachette UK
ISBN: 031670606X
Category : Cooking
Languages : en
Pages : 424
Book Description
Quick and simple weeknight recipes that bring the delicious flavors and health benefits of the Mediterranean diet into your home—from the James Beard award-winning team at Milk Street The Mediterranean diet is so much more than olive oil, grilled fish, and just-harvested vegetables—or its well-earned reputation for health. It is a diverse cuisine that encompasses the cultures and traditions of Southern Europe, North Africa, and the Middle East. The food is direct, simple, and honest, served without disguise or embellishment. Every Tuesday Nights recipe delivers big flavor, but the cooking is quick and easy. These 125 Mediterranean dinners are ready in under 45 minutes, with many taking just 20 minutes: Chicken alla Diavola with Broccoli Crispy Pasta with Chickpeas, Lemon and Parsley Fennel-Steamed Salmon with Warm Olive and Caper Vinaigrette Shrimp with Orzo, Tomatoes and Feta Panzanella with Fresh Mozzarella Green Shakshuka Flank Steak with Tomato-Eggplant Ragu Chapters are organized by how you cook, focused on time—Fast (45 minutes), Faster (35 minutes), and Fastest (under 25 minutes)—while others dive into themes such as Hearty Vegetable Mains, Supper Soups, and Flat and Folded—including pizza, flatbreads, pita sandwiches, and panini. Many of the recipes require only one piece of cookware, and they all are built from pantry staples. Dinner? Solved—every night of the week.
Publisher: Hachette UK
ISBN: 031670606X
Category : Cooking
Languages : en
Pages : 424
Book Description
Quick and simple weeknight recipes that bring the delicious flavors and health benefits of the Mediterranean diet into your home—from the James Beard award-winning team at Milk Street The Mediterranean diet is so much more than olive oil, grilled fish, and just-harvested vegetables—or its well-earned reputation for health. It is a diverse cuisine that encompasses the cultures and traditions of Southern Europe, North Africa, and the Middle East. The food is direct, simple, and honest, served without disguise or embellishment. Every Tuesday Nights recipe delivers big flavor, but the cooking is quick and easy. These 125 Mediterranean dinners are ready in under 45 minutes, with many taking just 20 minutes: Chicken alla Diavola with Broccoli Crispy Pasta with Chickpeas, Lemon and Parsley Fennel-Steamed Salmon with Warm Olive and Caper Vinaigrette Shrimp with Orzo, Tomatoes and Feta Panzanella with Fresh Mozzarella Green Shakshuka Flank Steak with Tomato-Eggplant Ragu Chapters are organized by how you cook, focused on time—Fast (45 minutes), Faster (35 minutes), and Fastest (under 25 minutes)—while others dive into themes such as Hearty Vegetable Mains, Supper Soups, and Flat and Folded—including pizza, flatbreads, pita sandwiches, and panini. Many of the recipes require only one piece of cookware, and they all are built from pantry staples. Dinner? Solved—every night of the week.