Author: Ghillie Basan
Publisher: Ryland Peters & Small
Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine. Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist. In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon. Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint. For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron. Every recipe includes suggestions for accompaniments and side dishes. The perfect introduction to the distinctive tastes of Morocco.Ghillie Basan has worked in different parts of the world as a cookery writer, restaurant critic and journalist. She is Cordon Bleu trained and has a degree in Social Anthropology. She has written a number of highly acclaimed books on classic cuisines of the Middle East and South-east Asia, and her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday and BBC Good Food Magazine.
Author: Ghillie Başan
Author: Ghillie Basan
Publisher: Ryland Peters & Small
These hearty meals, flavored with spices and fruit, are served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan’s collection of aromatic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous lamb tagine with prunes, apricots, and almonds, and the tangy chicken tagine with green olives and lemon. Also included are less traditional but equally delicious recipes for beef and fish. Vegetarians, too, have a delightful and varied choice. Every recipe includes suggestions for accompaniments and side dishes.
The latest cookbook from French chef Stephane Reynaud tackles the barbecue and who better to fire up the grill than the man who is an expert on meat and the bestselling author of Pork & Sons, Ripailles and Rotis.
This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.
Author: Cinzia Trenchi
Publisher: White Star Editions
Once the “poor man's spice,” chili peppers are now an essential ingredient in cuisines around the world. This collection of more than 120 recipes showcases the versatile pepper in such mouthwatering dishes as Pasta Salad with Shrimp and Asian Sauce, Risotto with Orange Habanero Peppers, Spicy Pork Ribs, and more. You'll even find to-die-for desserts like Chocolate and Chili Pepper Cake! Featuring beautiful images by noted photographer Fabio Petroni, this sizzling selection is a feast for the eyes and the palate.
Cheese and Culture
Author: Paul Kindstedt
Publisher: Chelsea Green Publishing
Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.
1 Noodle, 50 Sauces
Author: Reinhardt Hess
Publisher: Silverback Books
Fifty fabulous sauces for any kind of noodle from fettucine to rigatoni -- simple and fast to prepare and yet unbelievably Italian. Includes product know-how on noodles and Italian cheeses and instructions on how to cook noodles perfectly "al dente, " and lists eight basic sauces and oils to have in the pantry.
Author: Cornelia Schinharl, Sebastian Dickhaut, Kelsey Lane
Publisher: Silverback Books
Finally--a cookbook series especially created to show young people how to prepare great meals while having lots of fun doing so. Loaded with color photographs, trendy design, and humorous text, these books transform chores into recreation. The Basic Series consists of a line of absolutely unpretentious cookbooks, which have already become favorites in an astounding number of modern kitchens. The absolutely unpretentious Basic series brings Basic Asian to the tables of the next generation's home chefs. With the newest Basic title, kitchen novices will be wrapping spring rolls, pickling ginger, making peanut satay sauce, and exploring Asian barbeque with ease. From the southern tip of India to the shores of Malaysia, Basic Asian takes the reader on a culinary exploration that all palates can appreciate. The first section of the book covers all of the basic ingredients and cookware necessary for preparing authentic Asian dishes. Demystifying fish sauce, explaining how to use a steamer, and reviewing the fine points of "wokking," Basic Asian makes even the most elementary chef feel like appro. The recipes in the second half of the book combine ingredients and technique into easily executed meals for parties of all sizes. Loaded with color photography, clean design, and humorous text, this book makes preparing Asian food basic.
Author: Alexis Gauthier
Publisher: Clarkson Potter
What is “vegetronic”? A world where vegetables (and fruits, too) are at the center of delicious meals—where crisp broccoli is the star of a dinner party and where the flavors and textures of bright, just-picked ingredients are a source of inspiration. As much for carnivores as it is for vegetarians, Vegetronic is a playful and provocative examination of the potential of fresh produce. In this debut cookbook, Michelin-starred chef Alexis Gauthier introduces favorite ingredients from his kitchen—from fragrant rose petals to artichokes, from ripe tomatoes to overripe strawberries—and explains how to highlight their flavors in visually arresting, vegetable-intensive (but not always vegetarian) preparations. As arresting in their presentation as they are boldly flavored, these dishes can be as simple as peeling an orange or dicing a cucumber. Gauthier offers suggestions for coaxing something delicious from early- or late-in-season ingredients, like unyieldingly hard peaches or end-of-season fava beans and peas. Gauthier shows you how to harness eggplant’s velvety texture for a sweet-and-sour bruschetta, or how to make a pan-fried head of broccoli dressed with whole-grain mustard into a worthy main course. Even when a dish gets an extra bump from bacon, chicken broth, or lamb jus, Gauthier’s emphasis is always on the essential flavor of the vegetable or fruit that centers the dish as a whole. These 120 diverse recipes focus on the potential of fresh fruits and vegetables—a salad of warm asparagus ribbons set over ricotta gnocchi and crunchy bacon; a scattering of crisp apples over shockingly pink beets; a chilled fava bean soup topped with a silky poached egg; a pumpkin risotto made even creamier with a dash of mascarpone. So whether you’re a committed vegetarian or just an enthusiastic omnivore, Vegetronic will make you rethink the way you shop, cook, and eat all year long.
The World Unseen
Author: Shamim Sarif
Publisher: Bywater Books
In 1950's South Africa, a free-spirited café owner falls for a young wife and mother. Their unexpected attraction pushes them to question the cruel rules of a world that divides white from black and women from men, but a world that might just allow an unexpected love to survive.
Colour of Maroc
Author: Rob Palmer, Sophia Palmer
Publisher: Allen & Unwin
Colour of Maroc is a collection of stories inspired by people, food, and travel experiences seen through the eyes of Rob, the Aussie photographer and Sophia, his French/Moroccan wife.
VEGETRONIC will change the way you think about and cook vegetables and fruit ... and it's so easy. Michelin-starred chef, MasterChef judge and Saturday Kitchen regular Alexis Gauthier is not a vegetarian, but he knows how to create fabulous recipes where vegetables are the star turn. When Alexis Gauthier started his cooking apprenticeship, he was told that he should know every classic dish that made up French gastronomy, and in the process became just another recipe follower. Then in 1993 he entered the three-Michelin-starred kitchen of Alain Ducasse in the south of France and slowly rediscovered the fundamentals of cooking, learning to trust his instincts and intuition and opening up his mind to the possibilities of individual ingredients and combinations that enhance the depth of flavour of both ... and that is what VEGETRONIC is all about. Gauthier lovingly introduces each ingredient, saying what he likes about it, its season, its best partners, how his Provencal grandmother prepared it in her kitchen, and considers its health benefits. Each recipe is graded according to ease of preparation and execution (most are easy or medium). And, where appropriate, he suggests what to do with early- or late-in-the-season ingredients that may be over- or under-ripe - those unforgivably hard peaches, woody strawberries, and end-of-season broad beans and peas. Just a little of Alexis's knowledge will change your approach to and enjoyment of vegetables.
Lonely Planet: The world's leading travel guide publisher Lonely Planet Vancouver is your passport to the most relevant, up-to-date advice on what to see and skip, and what hidden discoveries await you. Shop for vintage shoes in quirky Gastown, hit the powdered slopes of Grouse Mountain or sample an Indian Pale Ale in a hidden microbrewery; all with your trusted travel companion. Get to the heart of Vancouver and begin your journey now! Inside Lonely Planet Vancouver Travel Guide: Color maps and images throughout Highlights and itineraries help you tailor your trip to your personal needs and interests Insider tips to save time and money and get around like a local, avoiding crowds and trouble spots Essential info at your fingertips - hours of operation, phone numbers, websites, transit tips, prices Honest reviews for all budgets - eating, sleeping, sight-seeing, going out, shopping, hidden gems that most guidebooks miss Cultural insights give you a richer, more rewarding travel experience - Native culture, multicultural festivals, cuisine, history, wildlife, outdoor activities, arts, shopping Free, convenient pull-out Vancouver map (included in print version), plus over 40 maps Covers West End, Gastown, Chinatown, Granville Island, Whistler, Victoria, the Southern Gulf Islands and more eBook Features: (Best viewed on tablet devices and smartphones) Downloadable PDF and offline maps prevent roaming and data charges Effortlessly navigate and jump between maps and reviews Add notes to personalise your guidebook experience Seamlessly flip between pages Bookmarks and speedy search capabilities get you to key pages in a flash Embedded links to recommendations' websites Zoom-in maps and images Inbuilt dictionary for quick referencing The Perfect Choice: Lonely Planet Vancouver , our most comprehensive guide to Vancouver, is perfect for both exploring top sights and taking roads less traveled. Looking for just the highlights of Vancouver? Check out Pocket Vancouver, a handy-sized guide focused on the can't-miss sights for a quick trip. Looking for more extensive coverage? Check out Lonely Planet British Columbia & the Canadian Rockies guide for a comprehensive look at all the region has to offer. Authors: Written and researched by Lonely Planet. About Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every Vancouver, an award-winning website, mobile and digital travel products, and a dedicated traveler community. Lonely Planet covers must-see spots but also enables curious travelers to get off beaten paths to understand more of the culture of the places in which they find themselves.
Author: Carolyn Caldicott
Publisher: Frances Lincoln
A Spicy Paneer Cheese Toastie with Mango Chutney, some Chickpea Dokla (bite-sized snacks tempered with toasted coconut and mustard seeds), or perhaps some Carrot and Pistachi Halwa, a sweet and sticky afternoon pick-me-up, washed down with NimboboPani (a sweet and salty refreshing lime soda; the recipes in Bombay Lunchbox have exotic names with flavors to match.