Seasonal European Dishes

Download or read book Seasonal European Dishes written by Elisabeth Luard and published by Grub Street Publishers. This book was released on 2013-06-19 with total page 527 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the award-winning food writer: “A fascinating collection of recipes and folklore that shows how the year used to be structured around feasts” (The Telegraph). From all over Europe—Scotland to the Mediterranean, Hungary to Cornwall—Elisabeth Luard has collected descriptions of traditional feasts and festivals, many of which she has experienced first hand, and hundreds of recipes for the dishes appropriate to them. As well as being a unique and wonderfully readable cookbook, Seasonal European Dishes (previously published as European Festival Food) is written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard’s food writing. The recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore. Starting with December, the book is organized according to the months of the year, and so it importantly also reminds us of the cycle of seasonality that is now once again regarded as the natural and much more enjoyable way to shop and eat.

Download or read book Food in Medieval Times written by Melitta Weiss Adamson and published by Greenwood. This book was released on 2004 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: New light is shed on everyday life in the middle ages in Great Britain and continental Europe through this unique survey of its food culture. Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative.

Download or read book Foodtrients written by Grace O and published by Foodtrients Publishing. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOODTRIENTS Cookbook FOODTRIENTS: Age-Defying Recipes for a Sustainable Life is a new cookbook (and website) dedicated to bringing the science of aging out of the lab and into your kitchen. Delicious foods and rejuvenating nutrients combine to create enticing and nourishing recipes that promote health and well-being. From specific foods to herbs and spices, the FOODTRIENTS brand of essential ingredients helps promote youth, prevent the diseases of aging, and increase energy and vitality. FOODTRIENTS beautifully illustrated recipes incorporate all the ingredients you need to look and feel younger. The benefits of Grace Os food combinations also include healthier, younger-looking skin, shinier hair, and the protection of cells and arteries. The most expensive creams and other beauty products will not do nearly as much to enhance your well-being and keep you young as will Grace Os delicious recipes. FOODTRIENTS is your recipe for a younger, healthier life.

Download or read book My Halal Kitchen written by Yvonne Maffei and published by Agate Publishing. This book was released on 2016-07-12 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yvonne Maffei is the founder of the hugely popular cooking blog and Islamic lifestyle website My Halal Kitchen. Her new book, My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration, celebrates halal cooking and shows readers how easy it can be to prepare halal meals. Her cookbook collects more than 100 recipes from a variety of culinary traditions, proving that halal meals can be full of diverse flavors. Home cooks will learn to make classic American favorites and comfort foods, as well as international dishes that previously may have seemed out of reach: Coq without the Vin, Shrimp Pad Thai, Chicken Tamales, and many more. The book also includes resources that break down the basics of halal cooking and outline common non-halal ingredients, their replacements, and how to purchase (or make) them. As Maffei often says to her million-plus social media followers, halal cooking elegantly dovetails with holistic living and using locally sourced, organic ingredients. In the halal tradition, every part of the farm-to-fork cycle has importance. This book is an ideal resource not only for Muslim home cooks, but also for any home cook looking to find delicious and healthy recipes from around the globe.

Download or read book The New Jewish Table written by Todd Gray and published by St. Martin's Press. This book was released on 2013-03-05 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: The New Jewish Table explores the melding of two different cooking cultures, seasonal American and Eastern-European Jewish, sharing the mouth-watering recipes that result from this flavorful union from authors, chef Todd Gray and his wife Ellen Kassoff Gray. More than a love story about what one can do with fresh ingredients, Todd and Ellen talk about the food they grew up with, their life together, and how rewarding the sharing of two people's traditions—and meals—can be. When Chef Todd married his wife, Ellen, who is Jewish, their union brought about his initiation into the world of Jewish cooking. In 1999, Todd combined his love for farm-to-table ingredients with his passion for Jewish cuisine, opening the acclaimed Equinox Restaurant in Washington, D.C. With more than 125 recipes including reinterpretations of traditional Jewish favorites made with fresh, seasonal ingredients, from Yukon Gold and Sweet Potato Latkes, Ellen's Falafel with Pickled Vegetables and Minted Lemon Yogurt, and Roasted Heirloom Beets with Capers and Pistachios, to Matzo-Stuffed Cornish Game Hens, Fig and Port Wine Blintzes, and Chocolate Hazelnut Rugelach, there are recipes for every occasion that the entire family will enjoy.

Download or read book Kachka written by Bonnie Frumkin Morales and published by Flatiron Books. This book was released on 2017-11-14 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients. “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!” —Alton Brown From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food. The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths. Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.

Download or read book The German-Jewish Cookbook written by Gabrielle Rossmer Gropman and published by Brandeis University Press. This book was released on 2017-09-05 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes.