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Author : Carla Capalbo,Jean-Andre Rouquet
Publisher : Unknown
Page : 0 pages
File Size : 48,5 Mb
Release : 2018-11
Category : Cooking
ISBN : 1843681706
From Capalbo's series of pocket cookbooks on Georgian cuisine and culture, this volume gives recipes for the country's most delicious regional khachapuri and filled breads.
Author : Carla Capalbo
Publisher : Interlink Books
Page : 464 pages
File Size : 40,6 Mb
Release : 2022-03-01
Category : Cooking
ISBN : 1623718422
"The best book ever written in English about Georgian food and wine" —Saveur Winner Guild of Food Writers Food and Travel Award 2018 Winner Best Food Book of 2017 Gourmand Cookbook Awards Shortlisted for the Art of Eating Book Award Shortlisted for the IACP Culinary Travel Book Award The Atlantic 9 Best Cookbooks of 2017 NPR Best Cookbooks 2017 Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the world's oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground. Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country. The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world's gastronomic map.
Author : Katie Quinn
Publisher : HarperCollins
Page : 775 pages
File Size : 42,7 Mb
Release : 2021-04-27
Category : Travel
ISBN : 9780062984548
“Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.” —Jenny Linford, author of The Missing Ingredient In this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites—cheese, wine, and bread—along with classic recipes. Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations. In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus. In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy. In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread. Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.
Author : Caryn E. Neumann,Lori L. Parks,Joel G. Parks
Publisher : Bloomsbury Publishing USA
Page : 480 pages
File Size : 53,8 Mb
Release : 2023-06-30
Category : Cooking
ISBN : 9798216171621
Through an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature. Food is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. Featuring more than 100 recipes and detailed discussions of dishes from across the globe, Global Dishes: Favorite Meals from around the World explores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.
Author : Darra Goldstein
Publisher : Univ of California Press
Page : 264 pages
File Size : 54,9 Mb
Release : 2013-12-24
Category : Cooking
ISBN : 9780520275911
"Every Georgian dish is a poem."—Alexander Pushkin According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes. The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.
Author : Madona Giorgadze
Publisher : Unknown
Page : 288 pages
File Size : 53,8 Mb
Release : 2021-04
Category : Electronic
ISBN : 0578838753
Around the Georgian Table, Georgian cookbook and memoir is the first-of-its-kind Georgian cookbook by a born and bred Georgian author. It is filled with first-hand accounts of life in post-Soviet Union Georgia and accompanied by 120 traditional Georgian recipes passed down through generations.
Author : Polina Chesnakova,Chronicle Books
Publisher : Chronicle Books
Page : 146 pages
File Size : 47,8 Mb
Release : 2020-09-01
Category : Cooking
ISBN : 9781452184098
Turn up the heat, it's time to get cheesy! The cookbook Hot Cheese celebrates the magical combination of heat and cheese in over 50 recipes. Whether melted between crusty bread, baked until browned and bubbly, or fried for the perfect crunch-to-ooze factor, there are limitless ways to enjoy the thrill of hot cheese. • Includes no-fuss snacks, hearty and healthy-ish meals, and party favorites • Features twists on beloved classics and inventive, cheesy combinations • Filled with bright and stylish photography to satisfy any cheese lover Melt over delectable recipes like Easy Poutine, Smoked Gouda Chicken Cordon Bleu, and The Best Nachos in the World. This cheesy cookbook also features handy guides to throwing your own fondue or raclette party. • Filled with plenty of guilty pleasures, kid-friendly recipes, and crowd-pleasers, this is the perfect book for anyone who loves cheese and comfort food. • Good for newbie chefs, parents who cook for picky kids, and hosts who want to serve something they know everyone will enjoy. • You'll love this book if you love books like The Mac + Cheese Cookbook: 50 Simple Recipes from Home by Allison Arevalo and Erin Wade, QUESO! Regional Recipes for the World's Favorite Chile-Cheese Dip by Lisa Fain, and World Cheese Book by Juliet Harbutt.
Author : Anya Von Bremzen,John Welchman
Publisher : Workman Publishing
Page : 692 pages
File Size : 55,9 Mb
Release : 1990-01-01
Category : Cooking
ISBN : 0894807536
More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan
Author : Elena Riddle
Publisher : Austin Macauley Publishers
Page : 228 pages
File Size : 48,7 Mb
Release : 2024-05-24
Category : Health & Fitness
ISBN : 9781035816293
While not everyone has the chance to voyage to far-off lands and indulge in native delicacies, it's often that these world cuisines find their way to us. Whether through a local restaurant, a takeaway order, or a homemade culinary adventure, we’ve become familiar with the flavours of Italy, China, or India. But what about venturing into the unexplored? How about diving into the culinary treasures of a small country, once the eastern frontier of the Roman Empire, boasting a wine-making legacy spanning millennia? Welcome to the rich cuisine of Georgia! Explore its unique recipes, crafted with easily attainable ingredients, which might just find a permanent spot in your culinary rotation. Ready to tantalize your taste buds? Why not go Georgian tonight?
Author : Irma S. Rombauer,Marion Rombauer Becker,Ethan Becker,John Becker,Megan Scott
Publisher : Scribner
Page : 1200 pages
File Size : 51,5 Mb
Release : 2019-11-12
Category : Cooking
ISBN : 9781501169717
“Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table “Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
Author : Gil Marks
Publisher : HMH
Page : 1939 pages
File Size : 53,5 Mb
Release : 2010-11-17
Category : Cooking
ISBN : 9780544186316
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
Author : Insight Guides
Publisher : Apa Publications (UK) Limited
Page : 567 pages
File Size : 53,7 Mb
Release : 2020-04-01
Category : Travel
ISBN : 9781839052378
Insight Guides Russia Travel made easy. Ask local experts. Comprehensive travel guide packed with inspirational photography and fascinating cultural insights. From deciding when to go, to choosing what to see when you arrive, this guide to Russia is all you need to plan your perfect trip, with insider information on must-see, top attractions like St Basil's, the Kremlin and Red Square, and cultural gems like wandering around Kizhi's magnificent churches, exploring the vast Lake Baikal and riding the epic Trans-Siberian Railway. Features of this travel guide to Russia: - Inspirational colour photography: discover the best destinations, sights and excursions, and be inspired by stunning imagery - Historical and cultural insights: immerse yourself in Russia's rich history and culture, and learn all about its people, art and traditions - Practical full-colour maps: with every major sight and listing highlighted, the full-colour maps make on-the-ground navigation easy - Editor's Choice: uncover the best of Russia with our pick of the region's top destinations - Key tips and essential information: packed full of important travel information, from transport and tipping to etiquette and hours of operation - Covers: Moscow; The Golden Ring; St Petersburg; The European North; Southwest of Moscow; Along the Volga; The Urals; The European South; Siberia; Russian Far East Looking for a specific guide to Moscow? Check out City Guide Moscow for a detailed and entertaining look at all the city has to offer. About Insight Guides: Insight Guides is a pioneer of full-colour guide books, with almost 50 years' experience of publishing high-quality, visual travel guides with user-friendly, modern design. We produce around 400 full-colour print guide books and maps, as well as phrase books, picture-packed eBooks and apps to meet different travellers' needs. Insight Guides' unique combination of beautiful travel photography and focus on history and culture create a unique visual reference and planning tool to inspire your next adventure.
Author : Naomi Duguid
Publisher : Artisan Books
Page : 401 pages
File Size : 45,8 Mb
Release : 2016-09-20
Category : Cooking
ISBN : 9781579655488
Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
Author : Linda West Eckhardt,Diana Collingwood Butts
Publisher : Echo Point Books & Media, LLC
Page : 470 pages
File Size : 43,9 Mb
Release : 2021-08-01
Category : Cooking
ISBN : 8210379456XXX
From the award-winning authors of Bread in Half the Time comes a complete guide to making nearly 100 European-style breads with the indispensable aid of your bread machine. Nothing smells quite as wonderful as bread baking in the oven. Nothing tastes quite as good as a thick slice of fresh, warm homemade bread. And nothing can be quite as intimidating or time-consuming as mixing, kneading, raising, and baking that bread—until now! With a bread machine to do all the hard work, and experts Linda West Eckhardt and Diana Collingwood Butts as guides, anyone can turn out a perfect sourdough, raisin pumpernickel, focaccia, or any other variety of classic European breads featured in this book. The trick is to use the machine for what it does best-mixing and kneading the dough that produces the loaves we all love so much. After letting the dough rise in the machine, you shape it by hand and bake it to perfection in the oven. With Rustic European Breads from Your Bread Machine in hand, every home cook can become a master baker. Eckhardt and Butts provide not only an encyclopedic knowledge of their subject and foolproof step-by-step recipes, but also limitless, contagious enthusiasm. Their clear and thorough explanations will turn every home kitchen into an aromatic, appetite-satisfying European bakery. Linda Eckhardt and Diana Collingwood Butts authored Bread in Half the Time, winner of the International Association of Culinary Professionals Award for Best Cookbook of the Year in 1991. Linda Eckhardt, author of over a dozen cookbooks, writes the monthly column "What's for Dinner" in Cooking Light Magazine and hosts a weekly program called Pie in the Sky on National Public Radio. Diana Collingwood Butts is the proprietor of Sugarbakers, a company that makes and sells designer cookies for special order.