The Culinary Crescent

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The Culinary Crescent

Peter Heine
The Culinary Crescent Book PDF

Author : Peter Heine
Publisher : Gingko Library
Page : 232 pages
File Size : 54,7 Mb
Release : 2018-11-15
Category : Cooking
ISBN : 9781909942264

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The Culinary Crescent by Peter Heine Pdf

The Fertile Crescent region—the swath of land comprising a vast portion of today’s Middle East—has long been regarded as pivotal to the rise of civilization. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance. In The Culinary Crescent: A History of Middle Eastern Cuisine, Peter Heine combines years of scholarship with a personal passion: his knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts is matched only by his love for the tastes and smells produced by the contemporary cooking of these areas today. In addition to offering a fascinating history, Heine presents more than one hundred recipes—from the modest to the extravagant—with dishes ranging from those created by the “celebrity chefs” of the bygone Mughal era, up to gastronomically complex presentations of modern times. Beautifully produced, designed for both reading and cooking, and lavishly illustrated in color throughout, The Culinary Crescent is sure to provide a delectable window in the history of food in the Middle East.

Crescent City Cooking

Susan Spicer,Paula Disbrowe
Crescent City Cooking Book PDF

Author : Susan Spicer,Paula Disbrowe
Publisher : Knopf
Page : 418 pages
File Size : 48,6 Mb
Release : 2009-06-03
Category : Cooking
ISBN : 9780307518279

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Crescent City Cooking by Susan Spicer,Paula Disbrowe Pdf

One of New Orleans’s brightest culinary stars, Susan Spicer has been indulging Crescent City diners at her highly acclaimed restaurants, Bayona and Herbsaint, for years. Now, in her long-awaited cookbook, Spicer—an expert at knocking cuisine off its pedestal with a healthy dash of hot sauce, and at elevating comfort food to the level of the sublime—brings her signature dishes to the home cook’s table. Crescent City Cooking includes all the recipes that have made Susan Spicer, and her restaurants, famous. Spicer marries traditional Southern cooking with culinary influences from around the world, and the result is New Orleans cooking with gusto and flair. Each of her familiar yet unique recipes is easy to make and wonderfully memorable. Inside you’ll find : • More than 170 recipes, ranging from traditional New Orleans dishes (Cornmeal-Crusted Crayfish Pies and Cajun-Spiced Pecans) to Susan’s very own twists on down-home cuisine (Smoked Duck Hash in Puff Pastry with Apple Cider Sauce; Grilled Shrimp with Black Bean Cakes and Coriander Sauce) and, of course, a recipe for the best gumbo you’ve ever tasted • Over 90 photographs by Times-Picayune photographer Chris Granger, which display the vibrant city of New Orleans as much as Spicer’s wonderfully offbeat yet classy way of presenting her dishes • Instructions that make Spicer’s down-to-earth but extraordinarily creative recipes easy to prepare. Spicer, who cooks for two picky preteens and packs lunch every day for her husband, knows how precious time can be and understands just how much is enough There is something else of New Orleans—its spirit—that imbues this book’s every useful tip and anecdote. The strong culinary traditions of New Orleans are revived in Crescent City Cooking, with recipes that are guaranteed to comfort and surprise. This is some of the best food you’ll ever taste, in what is certain to become the essential New Orleans cookbook.

Crescent

Diana Abu-Jaber
Crescent Book PDF

Author : Diana Abu-Jaber
Publisher : W. W. Norton & Company
Page : 399 pages
File Size : 44,7 Mb
Release : 2004-04-27
Category : Fiction
ISBN : 9780393325546

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Crescent by Diana Abu-Jaber Pdf

When a handsome professor of Arabic literature and Iraqi exile enters her life, single, 39-year-old Sirine finds herself falling in love and, in the process, starts questioning her identity as an Arab-American.

Dairy Hollow House Soup & Bread

Crescent Dragonwagon
Dairy Hollow House Soup Bread Book PDF

Author : Crescent Dragonwagon
Publisher : Workman Publishing
Page : 420 pages
File Size : 43,7 Mb
Release : 1992-01-01
Category : Cooking
ISBN : 089480751X

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Dairy Hollow House Soup & Bread by Crescent Dragonwagon Pdf

Gathers recipes for soups that feature chicken, fish, vegetables, and fruits, and includes suggestions for breads, muffins, and salads

Hot Dogs & Croissants

Natasha Saulnier,Victorine Saulnier
Hot Dogs Croissants Book PDF

Author : Natasha Saulnier,Victorine Saulnier
Publisher : Skyhorse
Page : 224 pages
File Size : 42,9 Mb
Release : 2015-02-03
Category : Biography & Autobiography
ISBN : 162914536X

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Hot Dogs & Croissants by Natasha Saulnier,Victorine Saulnier Pdf

When the Saulnier sisters suffer one disappointment too many in their native France, they decide to pack up and try their luck in America. As journalists they have the run of the country, following stories that take them to places where most Americans have never been—from the back roads of Appalachia to an underground village of homeless people in the New York City subway system. And along the way they dine on: • Nathan’s Famous hot dogs at the annual hot dog–eating contest in Coney Island • Snapping turtle soup as prepared by the Native American elders of the Alabama-Coushatta tribe • Cheesy grits from the Armadillo Diner in Texas • And burgers, burgers, burgers everywhere! As the Saulnier sisters adopt the American way of eating, their relationship to food shortly changes. They gain weight—and lose their self-esteem. This new diet is especially hard on Victorine, who temporarily abandons her vegetarianism. It’s not until they meet a couple running an organic farm in upstate New York that they realize how far they’ve strayed from their native food values—and learn that you can eat well in America, too.

The Art of Cuisine

Henry de Toulouse-Lautrec,Maurice Joyant
The Art of Cuisine Book PDF

Author : Henry de Toulouse-Lautrec,Maurice Joyant
Publisher : Macmillan + ORM
Page : 200 pages
File Size : 55,7 Mb
Release : 2015-03-17
Category : Cooking
ISBN : 9781466892354

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The Art of Cuisine by Henry de Toulouse-Lautrec,Maurice Joyant Pdf

Henri de-Toulouse-Lautrec brought to his art a zest for life as well as an impeccable style. It is an exciting discovery to find that Lautrec applies this same exuberance and meticulous technique to the art of cuisine--that he invented recipes and cooked new dishes as an artistic creation worthy of his serious attention. This volume is a collection of the recipes that Lautrec invented, or were garnered in his company from acquaintances of all classes of society. It has been illustrated with the menus that Lautrec himself designed and decorated, as well as with a rich abundance of other appropriate Lautrec paintings and drawings. The frontispiece is a portrait by Edouard Vuillard of lautrec preparing one of his masterful dishes. The recipes are given here in their original form, retaining their color of thought and language. The only modifications are culinary notes that have been added to facilitate the work of modern cooks. Lautrec took great pride in his culinary ability, and if he felt it would not be appreciated, he would say that some people "are not worth of ring dove with olives, they will never have any and they will never know what it is." Lautrec planned meals carefully, made beautifully decorated menus, and was inspired by the dinners to draw more sketches of the dinners, and of the food. He also brought to cuisine, as to the rest of his life, a marvelous wit. Who could forget the invitation to eat kangaroo, in honor of an animal that he had seen boxing at a circus (it was replaced at the last moment by an enormous sheep with an artificial pouch): or the housewarming of the apartment of his friend Natanson, where in a crazy atmosphere, he managed to intoxicate the artistic elite of Paris and launch the fashion of cocktail food. We owe the record of this cuisine (and also of a great body of the art collection itself) to Maurice Joyant. Joyant and Lautrec had been childhood friends, and their intimacy was renewed and deepened during the Montmartre years, when Lautrec's fame was growing and Joyant was director of the same art gallery in Paris that Theo Van Gogh had run before him. Lautrec was, throughout their relationship, the artist and innovator; Joyant, the steadying influence, the protector, and, after the painter's death, the executor. This book is a tribute to their friendship and to their daily intercourse in art and in cuisine. Thus, art, friendship, and food have come together in The Art of Cuisine as a joyful legacy of Henry de Toulouse-Lautrec and Maurice Joyant.

Food in Time and Place

Paul Freedman,Joyce E. Chaplin,Ken Albala
Food in Time and Place Book PDF

Author : Paul Freedman,Joyce E. Chaplin,Ken Albala
Publisher : Univ of California Press
Page : 420 pages
File Size : 43,7 Mb
Release : 2014-10-31
Category : Cooking
ISBN : 9780520277458

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Food in Time and Place by Paul Freedman,Joyce E. Chaplin,Ken Albala Pdf

Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.

Cognitive Cooking with Chef Watson

IBM,Watson (Chef.),Institute of Culinary Education
Cognitive Cooking with Chef Watson Book PDF

Author : IBM,Watson (Chef.),Institute of Culinary Education
Publisher : Sourcebooks
Page : 0 pages
File Size : 42,5 Mb
Release : 2015
Category : Artificial intelligence
ISBN : 149262571X

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Cognitive Cooking with Chef Watson by IBM,Watson (Chef.),Institute of Culinary Education Pdf

Inspiring innovation & culinary exploration. Outside the box. Creative. Whether in the fields of medicine, engineering or cooking, the ability to break the mold and imagine new concepts has long been considered a purely human ability. Until now. With Watson and the poer of cognitive computing, professionals and creators no longer need to rely on experience, intuition and elisive inspiration to make new discoveries. Chef Wtson is the result of purposeful innovation, a collaboration between the Institute of Culinary Education and IBM Watson, thty his produced a groundbreaking cookbook unlike any you've ever seen before.

Bountiful Empire

Priscilla Mary Isin
Bountiful Empire Book PDF

Author : Priscilla Mary Isin
Publisher : Reaktion Books
Page : 280 pages
File Size : 48,9 Mb
Release : 2018-05-15
Category : Cooking
ISBN : 9781780239392

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Bountiful Empire by Priscilla Mary Isin Pdf

The Ottoman Empire was one of the largest and longest-lasting empires in history—and one of the most culinarily inclined. In this powerful and complex concoction of politics, culture, and cuisine, the production and consumption of food reflected the lives of the empire’s citizens from sultans to soldiers. Food bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political, and military spheres. In Bountiful Empire, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire’s foodways as they evolved over more than five centuries. Işın begins with the essential ingredients of this fascinating history, examining the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks, and Byzantines. She goes on to explore the diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws, and food trade. Drawing on everything from archival documents to poetry and featuring more than one hundred delectable illustrations, this meticulously researched, beautiful volume offers fresh and lively insight into an empire and cuisine that until recent decades have been too narrowly viewed through orientalist spectacles.

Milk Bar Life

Christina Tosi
Milk Bar Life Book PDF

Author : Christina Tosi
Publisher : Clarkson Potter
Page : 258 pages
File Size : 42,6 Mb
Release : 2015-04-07
Category : Cooking
ISBN : 9780770435103

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Milk Bar Life by Christina Tosi Pdf

Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.

The Food and Cooking of Lebanon, Jordan and Syria

Ghillie Basan
The Food and Cooking of Lebanon Jordan and Syria Book PDF

Author : Ghillie Basan
Publisher : Lorenz Books
Page : 256 pages
File Size : 49,9 Mb
Release : 2011
Category : Cooking
ISBN : 0754823512

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The Food and Cooking of Lebanon, Jordan and Syria by Ghillie Basan Pdf

The three countries that make up the Fertile Crescent, Lebanon, Syria and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. Once all part of the Ottoman Empire, the countries are bound by a common language and ancient cultural heritage, but they also have distinct regional dishes influenced by the vibrant tapestry of ethnic groups and the amazing array of local ingredients, spices and flavourings. Located in the eastern Mediterranean, this region has benefited from the wonderful natural resources of land and sea. The culture is ancient, absorbing many influences throughout its history of invasion and foreign rule, all of which have contributed to a cuisine rich in variety and taste. This beautiful book presents a mouth-watering selection of classic regional recipes. The world-renowned favourites are all present, with tempting mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes to discover such as Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with dates, and Braised Rabbit with Aubergines. A meal from these countries is often completed with little sweets, and here you can learn how to prepare Stuffed Red Date Preserve, Sweet Pancakes with Scented Syrup, Little Walnut Cakes and Lebanese Coffee with Cardamom. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the foods and how these influences have created such different dishes across the region. With more than 600 sumptuous specially commissioned photographs, this inspiring book captures the essence of Lebanese, Syrian and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine in your own kitchen.

New Orleans Cuisine

Thomas A Stumph
New Orleans Cuisine Book PDF

Author : Thomas A Stumph
Publisher : Feeding Frenzy
Page : 183 pages
File Size : 40,7 Mb
Release : 2001-03-21
Category : Cooking
ISBN : 0967580528

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New Orleans Cuisine by Thomas A Stumph Pdf

This is an annual restaurant book which features menus, recipes, photos and information on 75 of the New Orleans area top restaurants. The book is in its second edition. The book is released in a new version each September.

Passionate Vegetarian

Crescent Dragonwagon
Passionate Vegetarian Book PDF

Author : Crescent Dragonwagon
Publisher : Workman Publishing
Page : 1124 pages
File Size : 48,7 Mb
Release : 2002-10-14
Category : Cooking
ISBN : 1563057115

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Passionate Vegetarian by Crescent Dragonwagon Pdf

Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pasta and pies. You'll spoon up soups and stews, and delight in desserts from simple to swoonworthy. Written by longtime vegetarian Crescent Dragonwagon, author of Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian employs innovative methods (try "Ri-sort-ofs," in which risotto technique is used to create splendid, richly flavored grain dishes built around not just rice but also barley, buckwheat, spelt, and even toasted oats with an array of seasonings) and introduces lesser-known ingredients (get to know and love not just tofu and tempeh but a whole new generation of soyfoods, as well as "Quick Fixes" like instant bean flakes). Opinionated, passionate, and deeply personal, Ms. Dragonwagon's tantalizing headnotes will have readers rushing to the kitchen to start cooking. (Can her over-the-top Garlic Spaghetti really be that good? It is.) Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving omnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant.

Cuisine and Culture

Linda Civitello
Cuisine and Culture Book PDF

Author : Linda Civitello
Publisher : John Wiley & Sons
Page : 448 pages
File Size : 41,9 Mb
Release : 2011-03-29
Category : Cooking
ISBN : 9780470403716

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Cuisine and Culture by Linda Civitello Pdf

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

A History of Cooks and Cooking

Michael Symons
A History of Cooks and Cooking Book PDF

Author : Michael Symons
Publisher : University of Illinois Press
Page : 404 pages
File Size : 40,6 Mb
Release : 2003-10-15
Category : Cooking
ISBN : 0252071921

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A History of Cooks and Cooking by Michael Symons Pdf

Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to modern fast-food eateries.Symons samples conceptions and perceptions of cooks and cooking, from Plato and Descartes to Marx and Virginia Woolf, asking why cooks, despite their vital and central role in sustaining life, have remained in the shadows, unheralded, unregarded, and underappreciated. "People think of meals as occasions where you share food," he notes. "They rarely think of cooks as sharers of food."Considering such notions as the physical and political consequences of sauce, connections between food and love, and cooking as a regulator of clock and calendar, Symons provides a spirited and diverting defense of a cook-centered view of the world.Michael Symons is the author of One Continuous Picnic: A History of Eating in Australia and The Shared Table.