Moorish Fusion Cuisine PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Moorish Fusion Cuisine PDF full book. Access full book title Moorish Fusion Cuisine by Zouhair Zairi. Download full books in PDF and EPUB format.
Author: Zouhair Zairi
Publisher: Greenleaf Book Group
ISBN: 1934572985
Category : Cooking
Languages : en
Pages : 199
Get Book Here
Book Description
Relying heavily upon memories of his mother's and grandmother's fare in his youth, Zouhair's ground-breaking culinary tour de force: Moorish Fusion Cuisine: Conquering the New World introduces a unique approach to a mouthwatering ancient gastronomy and represents a personal homage to the Moorish cuisine of his homeland. Few cookbooks on the cuisine of the Moors have been written. Chef Zouhair approaches traditional recipes with an eye for lighter ingredients, while never sacrificing Moorish authenticity.
Author: Zouhair Zairi
Publisher: Greenleaf Book Group
ISBN: 1934572985
Category : Cooking
Languages : en
Pages : 199
Get Book Here
Book Description
Relying heavily upon memories of his mother's and grandmother's fare in his youth, Zouhair's ground-breaking culinary tour de force: Moorish Fusion Cuisine: Conquering the New World introduces a unique approach to a mouthwatering ancient gastronomy and represents a personal homage to the Moorish cuisine of his homeland. Few cookbooks on the cuisine of the Moors have been written. Chef Zouhair approaches traditional recipes with an eye for lighter ingredients, while never sacrificing Moorish authenticity.
Author: Ben Tish
Publisher: Bloomsbury Publishing
ISBN: 147295808X
Category : Cooking
Languages : en
Pages : 306
Get Book Here
Book Description
'I've been submerged in the cuisines and food culture of Spain and Italy for well over a decade and explored the many regions of these magnificent countries with their markedly different styles and nuances. Throughout the years I've become more and more intrigued by the regions where the Moorish influence has left a pronounced mark and combined seamlessly with the local flavours and ingredients to produce an exotic, full flavoured and vibrant cuisine.' Within these pages, Ben Tish explores this further with over 100 mouth-watering recipes guaranteed to delight anyone who eats at your table. Spices, fruits and incredible flavours that the Moors introduced, such as cumin, cardamom, saffron, coriander, ginger, apricots, watermelons and pomegranates were absorbed into the cultures of Spain, Sicily and Portugal, creating big flavoured dishes with a sun-soaked, exotic taste of North Africa and the Arabic world combined with local heritage, all of which can be found in this book. With chapters such as breakfast, brunch and bread, grilling and smoking, fresh, and sweet and sour, Ben offers his own interpretations of these classic recipes, including shakshuka, red prawn crudo, spiced venison and quince pinchos, wood-baked Moorish chicken pine nut and raisin pie, slow cooked fish and shellfish stew with saffron and star anise and octopus and smoked paprika with black beans and rice. This food to share and enjoy, bringing a little extra flavour to your kitchen.
Author: José Luis Díaz de Villegas
Publisher: La Editorial, UPR
ISBN: 0847704157
Category : Cooking, Caribbean
Languages : en
Pages : 316
Get Book Here
Book Description
Author: Greg Malouf
Publisher: Hardie Grant Publishing
ISBN: 1761443267
Category : Cooking
Languages : en
Pages : 345
Get Book Here
Book Description
Greg and Lucy Malouf's classic cookbook Saraban is now available as a new edition. Following the success of their award-winning books Saha and Turquoise, Greg and Lucy Malouf explore one of the world's earliest and greatest empires. Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It's a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef.
Author: Mina Holland
Publisher: Canongate Books
ISBN: 085786856X
Category : Cooking
Languages : en
Pages : 428
Get Book Here
Book Description
'A delight to read' RACHEL KHOO Shortlisted for the 2015 Fortnum & Mason Food Book Award Winner of UK's Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015 'When we eat, we travel.' So begins The Edible Atlas. Mina Holland takes you on a journey around the globe, demystifying the flavours, ingredients and techniques at the heart of thirty-nine cuisines. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? What's the story behind the curries of India? Weaving anecdotes and history - from the role of a priest in the genesis of camembert to the Mayan origins of the word 'chocolate' - with recipes and tips from food experts such as Yotam Ottlolenghi, Jos Pizarro and Giorgio Locatelli, The Edible Atlas is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike.
Author: Mina Holland
Publisher: Penguin
ISBN: 0143127659
Category : Cooking
Languages : en
Pages : 386
Get Book Here
Book Description
"First published as The edible atlas in Great Britain by Canongate Books Ltd in 2014"--Title page verso.
Author: Susana Lewis
Publisher: Psy Press
ISBN: 1938318005
Category : Cooking
Languages : en
Pages : 185
Get Book Here
Book Description
A Taste of Paradise is a guide to the preparation of delicious, easy to prepare foods with rich and authentic Caribbean flavors. These traditional foods form a natural, healthful diet with meals that are highly flavored and satisfying. The book provides over 200 traditional recipes for great tasting foods, many prepared with coconut cream. This book is more than an encyclopedia of traditional Dominican dishes. It explains how to prepare dishes, the selection and storage of tropical fruit, how to prepare plantains and cassava for cooking and how to obtain the most health benefit from foods. For example, it gives secrets on how to cook beans that are smooth and creamy and which avoid the formation of excess intestinal gas. This book was co-authored by a medical doctor board certified in preventive medicine
Author: G. B. Korten
Publisher: Xlibris Corporation
ISBN: 1503545245
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
In my parents language (Ilocano), sagana means to prepare. In Tagalog or Filipino, it means bounty, overflowing, and prosperity. Sagana describes the intricate relationship of geography and people, demonstrating a commonality of food and its preparation all over the world. Sagana will demonstrate this universality of foods by way of Filipino dishes. Through the years, Filipino cooking has evolved into an amalgam of Malay, Chinese, Arab, Spanish, and American cuisinea perfect example of fusion cooking!
Author: Paul David Buell
Publisher: BRILL
ISBN: 9004432108
Category : History
Languages : en
Pages : 352
Get Book Here
Book Description
Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
Author: Ben Tish
Publisher: Hardie Grant Publishing
ISBN: 1849498156
Category : Cooking
Languages : en
Pages : 554
Get Book Here
Book Description
There's so much more to barbecues than sausages and burgers. At Ember Yard, chef director Ben Tish excels in creating stunning grilled, barbecued, smoked, charred and slow-roasted dishes that enhance the flavour of meat, fish and vegetables. You can make fantastic food on a barbecue, be it in a country garden, on a tiny urban balcony or on a campsite. All you need is the simplest barbecue with a lid and some charcoal, and you can make everything from pizzas to ribs, desserts and even Sunday roasts on a rainy winter's day; there's no need to wait for the summer to get the barbecue out. Try Chargrilled Duck Breast with Peas, Broad Beans and Hot Mint Sauce, Paella, Crispy Artichokes with Lemon and Sage, and amazing Smoky Bitter-Chocolate Puddings. The smoky, rich taste of food cooked over an open fire is one of life's true pleasures and these recipes will inspire you to use your barbecue for much, much more than just steak.
