Couscous and Other Good Food from Morocco

Filename: couscous-and-other-good-food-from-morocco.pdf
ISBN: 9780062047984
Release Date: 2013-08-13
Number of pages: 368
Author: Paula Wolfert
Publisher: Harper Collins

Download and read online Couscous and Other Good Food from Morocco in PDF and EPUB Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.


The Food of Morocco

Filename: the-food-of-morocco.pdf
ISBN: 9780062042705
Release Date: 2011-12-20
Number of pages: 528
Author: Paula Wolfert
Publisher: Harper Collins

Download and read online The Food of Morocco in PDF and EPUB “A cookbook by Paula Wolfert is cause for celebration. Ms. Wolfert may be America’s most knowledgeable food person and her books are full of insight, passion and brilliance.” —Anthony Dias Blue, CBS Radio, NY “I think she’s one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.” —Craig Claiborne Paula Wolfert, the undisputed queen of Mediterranean cooking, provides food lovers with the definitive guide to The Food of Morocco. Lavishly photographed and packed with tantalizing recipes to please the modern palate, The Food of Morocco provides helpful preparation techniques for chefs, home cooks, and any serious student of the culinary arts and culture. This is the perfect companion to Wolfert’s classic, Couscous and Other Good Food from Morocco—a 2008 inductee into the James Beard Cookbook Hall of Fame—and fans of Claudia Roden, Elizabeth David, Martha Rose Schulman, and Poopa Dweck will be delighted by this extraordinary culinary journey across this colorful and exhilarating land.


The Great Book of Couscous

Filename: the-great-book-of-couscous.pdf
ISBN: UVA:X002603121
Release Date: 1994
Number of pages: 333
Author: Copeland Marks
Publisher: Dutton Adult

Download and read online The Great Book of Couscous in PDF and EPUB An introduction to North African cuisine focuses on dishes that feature couscous, a form of steamed cracked wheat


Paula Wolfert s world of food

Filename: paula-wolfert-s-world-of-food.pdf
ISBN: 0060159553
Release Date: 1988-10-26
Number of pages: 361
Author: Paula Wolfert
Publisher: HarperCollins Publishers

Download and read online Paula Wolfert s world of food in PDF and EPUB Two hundred recipes noted for their earthy flavor, richness without heaviness, and new cooking techniques includes such delicacies as chestnut salad with walnuts and pancetta


The slow Mediterranean kitchen

Filename: the-slow-mediterranean-kitchen.pdf
ISBN: UCSC:32106017520658
Release Date: 2003-09-19
Number of pages: 350
Author: Paula Wolfert
Publisher: John Wiley & Sons Inc

Download and read online The slow Mediterranean kitchen in PDF and EPUB The noted food writer presents a sumptuous treasury of more than 150 authentic recipes with a Mediterranean flair, featuring traditional dishes from North Africa, the Eastern Mediterranean, Italy, Spain, and the South of France that use a slow-cooked, flavorful approach to great food.


Ethnic American Food Today

Filename: ethnic-american-food-today.pdf
ISBN: 9781442227316
Release Date: 2015-07-17
Number of pages: 760
Author: Lucy M. Long
Publisher: Rowman & Littlefield

Download and read online Ethnic American Food Today in PDF and EPUB Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.


Dish

Filename: dish.pdf
ISBN: 1552856461
Release Date: 2005
Number of pages: 304
Author: Marion Kane
Publisher: Marion Kane food sleuth®

Download and read online Dish in PDF and EPUB A compilation of food writer Marion Kane's memories, newspaper columns, and 80 recipes. Kane has been a food editor and writer at major newspapers for almost twenty years.


Denen man vergibt

Filename: denen-man-vergibt.pdf
ISBN: 9783803142184
Release Date: 2017-02-03
Number of pages: 272
Author: Lawrence Osborne
Publisher: Verlag Klaus Wagenbach

Download and read online Denen man vergibt in PDF and EPUB Ein Roman wie ein schwarzer Panther, geschmeidig, schön, glänzend, der sich sanft anschleicht und brutal zupackt. Seine Szenen brennen sich ins optische Gedächtnis. In einer träumerischen Landschaft inmitten der Wüste Marokkos veranstalten Richard und Dally für ihre Freunde eine dreitägige extravagante Party im Gatsby-Stil, mit Kokain, Champagner, Pool und Feuerwerk. Auf dem Weg dorthin überfährt das britische Paar David und Jo, angetrunken und heillos zerstritten, einen Fossilienverkäufer am Straßenrand und möchte die Leiche am liebsten verschwinden lassen. Aber da taucht die Familie des Opfers auf und verlangt Davids Anwesenheit bei der Beerdigung in einem abgelegenen Dorf, während Jo sich weiter auf der ausgelassenen Party vergnügt. Die strebt ungebrochen ihrem Höhepunkt zu – unter den argwöhnischen Augen des Hausangestellten Hamid. Lawrence Osborne seziert seine Figuren gnadenlos, ihre Persönlichkeit und ihre Beziehungen, erfindet eindrückliche, filmische Szenen und schwankt in seiner feinen Schreibweise zwischen Zärtlichkeit und Zynismus.


Morocco Bound

Filename: morocco-bound.pdf
ISBN: 9780822387121
Release Date: 2005-10-07
Number of pages: 383
Author: Brian Edwards
Publisher: Duke University Press

Download and read online Morocco Bound in PDF and EPUB Until attention shifted to the Middle East in the early 1970s, Americans turned most often toward the Maghreb—Morocco, Algeria, Tunisia, and the Sahara—for their understanding of “the Arab.” In Morocco Bound, Brian T. Edwards examines American representations of the Maghreb during three pivotal decades—from 1942, when the United States entered the North African campaign of World War II, through 1973. He reveals how American film and literary, historical, journalistic, and anthropological accounts of the region imagined the role of the United States in a world it seemed to dominate at the same time that they displaced domestic social concerns—particularly about race relations—onto an “exotic” North Africa. Edwards reads a broad range of texts to recuperate the disorienting possibilities for rethinking American empire. Examining work by William Burroughs, Jane Bowles, Ernie Pyle, A. J. Liebling, Jane Kramer, Alfred Hitchcock, Clifford Geertz, James Michener, Ornette Coleman, General George S. Patton, and others, he puts American texts in conversation with an archive of Maghrebi responses. Whether considering Warner Brothers’ marketing of the movie Casablanca in 1942, journalistic representations of Tangier as a city of excess and queerness, Paul Bowles’s collaboration with the Moroccan artist Mohammed Mrabet, the hippie communities in and around Marrakech in the 1960s and early 1970s, or the writings of young American anthropologists working nearby at the same time, Edwards illuminates the circulation of American texts, their relationship to Maghrebi history, and the ways they might be read so as to reimagine the role of American culture in the world.


Jamies Superfood f r jeden Tag

Filename: jamies-superfood-f-r-jeden-tag.pdf
ISBN: 3831028931
Release Date: 2015-10-15
Number of pages: 3309
Author: Jamie Oliver
Publisher:

Download and read online Jamies Superfood f r jeden Tag in PDF and EPUB


Unforgettable

Filename: unforgettable.pdf
ISBN: 9781538729878
Release Date: 2017-10-17
Number of pages: 336
Author: Emily Kaiser Thelin
Publisher: Hachette UK

Download and read online Unforgettable in PDF and EPUB Unforgettable tells the story of culinary legend and author of nine award-winning cookbooks, Paula Wolfert, who was diagnosed with Alzheimer's in 2013. This biographical cookbook written by Emily Kaiser Thelin and photographed by Eric Wolfinger, shares more than fifty of her most iconic dishes and explores the relationship between food and memory. The gripping narrative traces the arc of Wolfert's career, from her Brooklyn childhood to her adventures in the farthest corners of the Mediterranean: from nights spent with Beat Generation icons like Allen Ginsberg, to working with the great James Beard; from living in Morocco at a time when it really was like a fourteenth century culture, to bringing international food to America's kitchens through magazines and cookbooks. Anecdotes and adventuresome stories come from Paula's extensive personal archive, interviews with Paula herself, and dozens of interviews with food writers and chefs whom she influenced and influenced her-including Alice Waters,Thomas Keller, Diana Kennedy, André Daguin, and Jacques Pepin. Wolfert's recipes are like no other: each is a new discovery, yielding incredible flavors, using unusual techniques and ingredients, often with an incredible backstory. And the recipes are organized into menus inspired by Wolfert's life and travels--such as James Beard's Easy Entertaining menu; a Moroccan Party; and a Slow and Easy Feast. Unforgettable also addresses Wolfert's acknowledgement of the challenges of living with Alzheimer's, a disease that often means she cannot remember the things she did yesterday, but can still recall in detail what she has cooked over the years. Not accepting defeat easily, Wolfert created a new brain-centric diet, emphasizing healthy meats and fresh vegetables, and her recipes are included here. Unforgettable is a delight for those who know and love Paula Wolfert's recipes, but will be a delicious discovery for those who love food, but have not yet heard of this influential cookbook writer and culinary legend.


Talking with My Mouth Full

Filename: talking-with-my-mouth-full.pdf
ISBN: 9781466859685
Release Date: 2013-12-10
Number of pages: 272
Author: Bonny Wolf
Publisher: St. Martin's Press

Download and read online Talking with My Mouth Full in PDF and EPUB What does America really eat? Which recipes do real home cooks turn to again and again? More often than not, they are dishes handed down from great aunts and painstakingly copied out of smudged recipe boxes rather than the creations of celebrity chefs. Bonny Wolf, food commentator for NPR's "Weekend Edition", writes about the great regional and family food traditions in this country—birthday cake and dinner party food, hearty American breakfasts and Fourth of July picnic dishes. In Talking with My Mouth Full, she writes stories about food, and also about the people who eat it. This book gives a snapshot of the American traditions that have contributed to what and how we eat. Food trends come and go, but many delightful national treasures—bundt cake, barbecue, roast chicken, fair food—are timeless. Each of Bonny Wolf's chapters, whether she's writing about true regional specialties like Minnesota's wild rice, Texas' Blue Bell ice cream or Maryland's famous crab cakes or about family favorites like noodle pudding or Irish raisin soda bread, ends with a perfectly chosen group of recipes, tantalizing and time-tested. In the tradition of Laurie Colwin's Home Cooking, Talking with My Mouth Full is a book you will turn to over and over for wonderful food writing and recipes for comfort food, a great nosh, or the ideal covered dish to take to a potluck supper.


The New Book of Middle Eastern Food

Filename: the-new-book-of-middle-eastern-food.pdf
ISBN: 0307558568
Release Date: 2008-12-24
Number of pages: 528
Author: Claudia Roden
Publisher: Knopf

Download and read online The New Book of Middle Eastern Food in PDF and EPUB In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.


The Edible Tao

Filename: the-edible-tao.pdf
ISBN: 9780595291373
Release Date: 2003-08
Number of pages: 160
Author: Ruth Pennington Paget
Publisher: iUniverse

Download and read online The Edible Tao in PDF and EPUB My sister worked as a waitress at the Ho-Ho Inn, a Chinese restaurant, on Cass Street in Detroit. She sat a plate of Egg Foo Yung in front of five-year-old me. I had a way with words and quickly renamed this Egg Foo "Yuck." Tears ran down my cheeks as I thought about eating this worm-like mess of food. The Chinese waiter called George came in and looked at me. They took the Egg Foo "Yuck" and threw it in the garbage, then he went to the freezer and got me one of those ice cream treats that Chinese restaurants serve; a coconut flavored outer shell of ice cream surrounding a mango core. My sister came in and glared at me. George said, "She ate everything, so I gave her an ice cream." I smiled sweetly at George. My love for the Chinese, if not their food, began at that instant. --"The Edible Tao"


The Intolerant Gourmet

Filename: the-intolerant-gourmet.pdf
ISBN: 9781579654931
Release Date: 2011-12-15
Number of pages: 256
Author: Barbara Kafka
Publisher: Artisan Books

Download and read online The Intolerant Gourmet in PDF and EPUB At last—a cookbook of pleasure, not compromise, for those with food intolerances It’s estimated that nearly 1 in 3 North Americans is lactose-intolerant and that 1 in 133 is gluten-intolerant, although many of these people remain undiagnosed. For those who do find out, the resulting dietary adjustments have traditionally been about restriction, denial, and deprivation. All these compromises drain the pleasure from eating. Now, legendary food maven Barbara Kafka comes to the rescue with a complete soup-to-nuts cookbook full of great food that you can enjoy every day. Barbara’s own intolerances, dormant since childhood, returned five years ago, and—as someone who was already intolerant of bad food, ersatz ingredients, and poor cooking—she rose to the challenge of being gluten- and lactose-intolerant with this collection of 300 recipes. They get you to crispy without resorting to breading or flour coatings, offer silkiness and richness without dairy, and feature luxurious textures in sauces and soups without flour or butter. Thanks to the creativity of Barbara Kafka, you can say good-bye to the blandest of diets and indulge in such delights as Chicken with Chervil Sauce, Roasted Salmon with Dill Sauce, Cannellini and Mushroom Soup, Corn Relish, and Asian Noodle Salad. The Intolerant Gourmet contains an enormous range of dishes that fit into many cherished culinary traditions (Asian, French, American, Italian, etc.). Each delicious recipe will satisfy anyone at the dinner table, whether intolerant or not. The book also features tools such as a guide to gluten-free pastas and a comprehensive section on starches—their assets and detriments, the basic methods for preparing them, and the best ways of serving them. All is presented with insight and irrepressible wit (of her Simple Rib Roast, for instance, Barbara writes ,“My roast is rare, but no Saxon pillage”). The result is an indispensable reference tool, ideal for lovers of good food in search of an all-inclusive approach to cooking.