Search results for: five-spices-fifty-dishes

5 Spices 50 Dishes

Author : Ruta Kahate
File Size : 83.44 MB
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The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spices—coriander, cumin, mustard, cayenne pepper, and turmeric—to create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy Tomato Sauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.

Of Tripod and Palate

Author : R. Sterckx
File Size : 80.63 MB
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Attitudes toward food and commensality constituted a central fiber in the social, religious, and political fabric of ancient Chinese society. The offering of sacrifices, the banqueting of guests, and the ritual preparation, prohibition or consumption of food and drink were central elements in each of China's three main religious traditions: the Classicist (Confucian) tradition, religious Daoism, and Buddhism. What links late Shang and Zhou bronze vessels to Buddhist dietary codes or Daoist recipes for immortality is a poignant testimony that culinary activity - fasting and feasting - governed not only human relationships but also fermented the communication between humans and the spirit world. In Of Tripod and Palate leading scholars examine the relationship between secular and religious food culture in ancient China from various perspectives.

Court Dishes of China

Author : Lucille Davis
File Size : 85.94 MB
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Hawaii on Fifty Dollars a Day 1990

Author : George McDonald
File Size : 77.37 MB
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Designed for persons that wish to travel to Hawaii economically. This guide focuses on controlling the cost of travel by listing accommodations where you can stay for as little as $10 double per night, and restaurants where you can dine for as little as $5 per person.

The Hundred Menu Chicken Cookbook

Author : Robert C. Ackart
File Size : 58.43 MB
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The Washingtonian

Author :
File Size : 71.76 MB
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Introducing Chinese Casserole Cookery

Author : Lilah Kan
File Size : 45.63 MB
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"Authentic recipes for family-style oriental stews, braised dishes, and combination pots culled from many culinary regions of China and kitchen-tested for standard casserole equipment." --Cover

Mangoes Curry Leaves

Author : Jeffrey Alford
File Size : 61.5 MB
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The award-winning authors take on Indian cuisine and more with “a breathtaking range of recipes . . . so fascinating it renders one virtually speechless” (Quill & Quire). For this companion volume to the award-winning Hot Sour Salty Sweet, Jeffrey Alford and Naomi Duguid travel west from Southeast Asia to that vast landmass the colonial British called the Indian Subcontinent. It includes not just India, but extends north to Pakistan, Bangladesh, and Nepal and as far south as Sri Lanka, the island nation so devastated by the recent tsunami. For people who love food and cooking, this vast region is a source of infinite variety and eye-opening flavors. Home cooks discover the Tibetan-influenced food of Nepal, the Southeast Asian tastes of Sri Lanka, the central Asian grilled meats and clay-oven breads of the northwest frontier, the vegetarian cooking of the Hindus of southern India and of the Jain people of Gujarat. It was just twenty years ago that cooks began to understand the relationships between the multifaceted cuisines of the Mediterranean; now we can begin to do the same with the foods of the Subcontinent. “Part travel essay, part recipe journal, and completely compelling.” —The Washington Post “This is a comprehensive book filled with compelling writing—a worthy addition to the couple’s impressive body of work.” —Publishers Weekly (starred review) “At the heart of Mangoes & Curry Leaves is the personal memoir of Alford and Duguid—their story of the Great Subcontinent, told through images and tastes, that is as colorful as it is moving.” —The FoodWine

The Occidental Tourist

Author : Stan Frankenthaler
File Size : 73.91 MB
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Presents a collection of recipes for dishes that combine American tastes and creativity with Asian flavors, including black tea-soaked roast chicken, honey and spice-scented pork ribs, East Indian chickpea smash, and green onion noodle cakes.

Step by step Fifty Great Party Snacks

Author : Elizabeth Wolf-Cohen
File Size : 60.62 MB
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The Culinarian

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File Size : 72.75 MB
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Hobbies

Author : Otto C. Lightner
File Size : 24.19 MB
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Food Arts

Author :
File Size : 55.64 MB
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Variation in Anthropology Essays in Honor of John C McGregor

Author : Donald Ward Lathrap
File Size : 25.93 MB
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The International Pantry Cookbook

Author : Heidi H. Cusick
File Size : 65.31 MB
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Offering a combination of basic "master" recipes with a series of seasonal variations, a guide to quick, savory meals showcases the tastes of the Middle East, Mediterranean, and Asia using commonly available ingredients. Original. IP.

Better by Microwave

Author : Lori Longbotham
File Size : 81.17 MB
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From flavorful, crisp vegetables to perfectly cooked seafood, here is a collection of excellent, multi-ethnic recipes that spotlights the convenience of microwave cooking without sacrificing good taste. Includes recipes for entrees, soups, side dishes, desserts, and more, plus tips and hints. Two-color throughout.

Fifty Years Being a Retrospective Collection of Novels Novellas Tales Drama Poetry and Reportage and Essays

Author : Clifton Fadiman
File Size : 82.24 MB
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Bon App tit

Author :
File Size : 23.67 MB
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Harper s Bazaar

Author :
File Size : 90.81 MB
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Frommer s Mexico 93 on Fifty Dollars a Day

Author : George McDonald
File Size : 31.18 MB
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