Search results for: the-food-and-cooking-of-eastern-europe

The Food and Cooking of Eastern Europe

Author : Lesley Chamberlain
File Size : 55.23 MB
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The Food and Cooking of Russia and Poland

Author : Elena Makhonko
File Size : 83.94 MB
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Explore the rich and varied cuisine of Eastern Europe in more than 150 classic step-by-step recipes illustrated with over 600 photographs

European Cuisine

Author : Booksumo Press
File Size : 21.44 MB
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Discover the Food of Europe. Get your copy of the best and most unique European recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on European food. European Cuisine is a complete set of simple but very unique European recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the European Recipes You Will Learn: Pink Apple Borscht Blushing Chicken Borscht Moscow Beef Kabobs Herbed Mushroom Salad Easy Wienerschnitzel Lentils from Germany Eastern European Style Lasagna Stovetop Egg Noodles London Roast English Fish Savory Pie of Salmon and Haddock British Mushroom and Beef Skirt Steak Proper Carrot Pudding Portuguesa House Stew Easy Portuguese Style Rice Frango e Coconuts (Coconut Chicken) Easiest Greek Chicken Parsley Pasta Salad Orzo Salad II Easy Biscotti Italian Tuscan Soup Chicken Marsala Classico Maggie's Easy Bruschetta Much, much more! Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Related Searches: European cookbook, European recipes, European cuisine, Europe, Europe cookbook, Europe recipes, Europe recipe book

Food and Cooking on Early Television in Europe

Author : Ana Tominc
File Size : 80.51 MB
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This collection critically examines the role of food programming on European early television and the impact this might have had on food habits and identities for the European audiences. It foregrounds various food programme genres, from travelog, cooking show and TV cooking competition, to more artistic forms. For the first time, it examines in one place eight European countries, from Portugal to Czechoslovakia and Britain to France and Yugoslavia, to explore ways in which television contributed to culinary change, demonstrating differences and similarities in which early food programme in Europe shaped and promoted progress, modernity, gender and national identities in both Eastern and Western Europe. Featuring a number of archival images that illustrate early food programme visually, this collection complements other research into postwar food history, adding a perspective of visual medium that is often neglected. As such, it should be interesting for food and media historians as well as those interested in European postwar history and culture.

The International Politics of East Central Europe

Author : Adrian G. V. Hyde-Price
File Size : 68.41 MB
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This book analyses the changing nature of international politics in the countries of East Central Europe - Hungary, Poland and the former Czechoslovakia - since 1989, and the influence on the region of history, national identity and geography.

Nutritional and Health Aspects of Food in Eastern Europe

Author : Tetiana Golikova
File Size : 81.22 MB
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Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to promote global availability of these foods. Analyzes nutritional and health claims relating to Eastern European foods Includes traditional and ethnic foods from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements and how to remedy non-compliance Reviews the influence of historical eating habits on today’s diets

Ethnic American Food Today

Author : Lucy M. Long
File Size : 40.47 MB
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Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.

Mouth Wide Open

Author : John Thorne
File Size : 56.78 MB
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Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth Wide Open, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.

The Everything Judaism Book

Author : Richard D Bank
File Size : 47.54 MB
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Judaism has survived for four millennia, and many of its customs, laws, and traditions have remained exactly the same today as in the days of Abraham, Isaac, and Jacob. The Everything Judaism Book explains the major precepts of this robust religion in language anyone can understand and appreciate. From High Holy Days, such as Passover and Yom Kippur, to symbols and objects, such as the Star of David and the tallis prayer shawl, Jews and non-Jews alike will gain new understanding and insights into the rich diversity and seemingly endless complexity of Jewish practices and culture. Authoritative and thought-provoking, The Everything Judaism Book has been exhaustively reviewed for accuracy by Orthodox Rabbi Jacob Rosenthal and Reform Rabbi Robert Leib. The Everything Judaism Book is a terrific introduction if you're learning the religion for the first time, a great way to brush up on facts you may have forgotten from Hebrew school, and the perfect mitzvah (good deed) gift for a friend or relative.

The Oxford Companion to Food

Author : Alan Davidson
File Size : 50.37 MB
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the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.