Chicken with Plums

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Chicken with Plums

Chicken with Plums

  • Author: Marjane Satrapi
  • Publisher: Pantheon
  • ISBN: 0375714758
  • Category: Biography & Autobiography
  • Page: 84
  • View: 8844
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The author relates the story of her great-uncle, Nasser Ali Khan, one of Iran's most acclaimed musicians, who discovers that his beloved instrument has been irrevocably damaged and renounces the world, its pleasures, and life itself.

Dinner

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Dinner

Dinner

Changing the Game

  • Author: Melissa Clark
  • Publisher: Clarkson Potter
  • ISBN: 0553448242
  • Category: Cooking
  • Page: 400
  • View: 5296
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More than 200 all-new, never-before-published recipes for dishes that are “familiar but fresh, approachable but exciting.” (Yotam Ottolenghi) Each recipe in New York Times columnist Melissa Clark's Dinner is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—or be paired with a simple salad or fresh bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it—Dinner covers an astonishing breadth of recipes. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl. *** Praise for Melissa Clark's Dinner: "The recipes in Melissa Clark’s Dinner are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I’d want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious."—YOTAM OTTOLENGHI “Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks.” —PETER MEEHAN “Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave!” —MICHAEL SOLOMONOV

The New Book of Middle Eastern Food

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The New Book of Middle Eastern Food

The New Book of Middle Eastern Food

  • Author: Claudia Roden
  • Publisher: Knopf
  • ISBN: 9780307558565
  • Category: Cooking
  • Page: 528
  • View: 5522
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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.

ONLY CHICKEN THIGHS

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ONLY CHICKEN THIGHS

ONLY CHICKEN THIGHS

HOW DO CHICKENS CROSS THE ROAD?

  • Author: Quentin Erickson
  • Publisher: Entreé Press LLC
  • ISBN: 0991286871
  • Category: Cooking
  • Page: 184
  • View: 9985
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The ONLY CHICKEN THIGHS: HOW DO CHICKENS CROSS THE ROAD? “Play with Your Food!” interactive cookbook encourages you to find your personal cooking style, refine your palate, and have a lot more fun in the kitchen by: • embracing ingredient substitution and experimentation • developing flavor profiles that feature your preferences • building perfect plates that showcase your talent. The ONLY CHICKEN THIGHS cookbook takes you on a journey through ingredient substitution, palate development, cooking method tips and tricks, kitchen and grilling safety information, and includes mouth-watering recipes like Berries and Orange Crisp Chicken Thighs, Jerk Marinated Chicken Thighs, Banana and Black Bean Chicken Thighs, Raspberry and Ginger Chicken Thighs, and Chili and Honey Chicken Thighs. Be sure to check out the other Entrée Press interactive cookbook titles available through Book Hub.

A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat

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A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat

A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat

  • Author: Denise Clemons
  • Publisher: Arcadia Publishing
  • ISBN: 1467135461
  • Category: Cooking
  • Page: 160
  • View: 5926
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Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.

Food of Japan

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Food of Japan

Food of Japan

  • Author: Takayuki Kosaki,Walter Wagner
  • Publisher: Tuttle Publishing
  • ISBN: 1462905374
  • Category: Cooking
  • Page: 112
  • View: 4271
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The Food of Japan contains 96 easy and delicious recipes from the Land of the Rising Sun. This Japanese cookbook also includes a concise history of Japanese cuisine from ancient times up until present day and touches on ingredients, preparation, bento boxes, sushi and seasonal Japanese food. The beautiful photography and concise instructions allow readers to prepare some of Japan's finest food in the comfort of their own homes. Japanese recipes include: Soup Stocks Sauces and Batters Pickles Appetizers, Soups and Noodles Sushi and Sashimi Seafood Meat and Poultry Hotpots Desserts Also a measurements and conversion's table is included at the back of the book.

Barbecue

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Barbecue

Barbecue

Recipes, Techniques, Tools

  • Author: Chris Schlesinger,John Willoughby
  • Publisher: Dorling Kindersley Ltd
  • ISBN: 1405357320
  • Category: Cooking
  • Page: 336
  • View: 3268
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Fire up the barbecue, choose your tools and get sizzling with master grillers Chris Schlesinger and John Willoughby! Feel the heat, hear the sizzle and treat everyone's tastebuds to the best barbecued feast ever. You'll never cook in the kitchen again! Chris Schlesinger and John Willoughby, the finest grilling duo in the world, show the best way to build a fire, use the tools, mix a marinade, and grill to perfection. Find all the easy-to-follow illustrated recipes and advice you'll ever need on how to cook Cuban Smoked Ribs, Cowboy Steaks, Shrimp Tacos and much more - with no burnt offerings. Barbecue perfect chops, steaks, ribs, chicken and fish, and make up an awesome range of rubs, relishes, salsas and marinades. Take their advice. Get maximum results for minimum effort.

Chicken and Poultry

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Chicken and Poultry

Chicken and Poultry

  • Author: Better Homes and Gardens
  • Publisher: N.A
  • ISBN: 9780696023484
  • Category: Cooking
  • Page: 128
  • View: 4413
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Provides recipes for chicken and poultry cooked in the skillet, in a pot, in the oven, on the grill, and in the microwave

Complete chicken cooking

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Complete chicken cooking

Complete chicken cooking

  • Author: N.A
  • Publisher: N.A
  • ISBN: 9781840849578
  • Category: Cooking
  • Page: 382
  • View: 2725
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Light Ways with Poultry

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Light Ways with Poultry

Light Ways with Poultry

Savory, Satisfying Meals Made with Versatile, Low-fat Chicken, Turkey, and Game Hens

  • Author: Prevention Magazine Editors,Rodale Pr
  • Publisher: N.A
  • ISBN: 9780875962771
  • Category: Cooking
  • Page: 127
  • View: 4752
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Offers a selection of low-fat main dish, sandwich, soup, and salad recipes featuring chicken, turkey, and game hens