Crossroads Cooking PDF Books

Download Crossroads Cooking PDF books. Access full book title Crossroads Cooking by Elisabeth Rozin, the book also available in format PDF, EPUB, and Mobi Format, to read online books or download Crossroads Cooking full books, Click Get Books for free access, and save it on your Kindle device, PC, phones or tablets.

Crossroads Cooking

Crossroads Cooking
Author: Elisabeth Rozin
Publisher: Viking Adult
ISBN:
Size: 76.27 MB
Format: PDF, ePub, Docs
View: 3592
Get Books

Examining the diverse ways in which separate ethnic cuisines blend to create new culinary traditions, an innovative cookbook presents two hundred unusual recipes that demonstrate the richness of hybrid cuisines from Asia, Europe, the Caribbean, and the Americas.
Crossroads Cooking
Language: en
Pages: 268
Authors: Elisabeth Rozin
Categories: Cooking
Type: BOOK - Published: 1999 - Publisher: Viking Adult
Examining the diverse ways in which separate ethnic cuisines blend to create new culinary traditions, an innovative cookbook presents two hundred unusual recipes that demonstrate the richness of hybrid cuisines from Asia, Europe, the Caribbean, and the Americas.
Crossroads of Cuisine
Language: en
Pages: 352
Authors: Paul David Buell, Eugene N. Anderson, Montserrat de Pablo Moya, Moldir Oskenbay
Categories: History
Type: BOOK - Published: 2020-06-15 - Publisher: BRILL
Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
Crossroads
Language: en
Pages: 304
Authors: Tal Ronnen
Categories: Cooking
Type: BOOK - Published: 2015-10-06 - Publisher: Artisan Books
“A new kind of flavor-first vegan cooking. . . . Stunning.” —Food & Wine “Best Food Books of 2015” —USA Today Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.
Food Culture in Sub-Saharan Africa
Language: en
Pages: 191
Authors: Fran Osseo-Asare
Categories: Social Science
Type: BOOK - Published: 2005 - Publisher: Greenwood Publishing Group
East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes,
The Foods of the Greek Islands
Language: en
Pages: 312
Authors: Aglaia Kremezi
Categories: Cooking
Type: BOOK - Published: 2000-11-14 - Publisher: HMH
This New York Times Notable Book is “a real working guide to preparing the traditional dishes found all over Greece” (Newsweek). Stretching from the shores of Turkey to the Ionian Sea east of Italy, the Greek islands have been the crossroads of the Mediterranean since the time of Homer. Over the centuries, Phoenicians, Athenians, Macedonians, Romans, Byzantines, Venetians, Ottoman Turks, and Italians have ruled the islands, putting their distinctive stamp on the food. Aglaia Kremezi, a frequent contributor to Gourmet and an international authority on Greek food, spent eight years collecting the fresh, uncomplicated recipes of the local women, fishermen, bakers, and farmers. Like all Mediterranean food, these dishes are light and healthful, simple but never plain, and make extensive use of seasonal produce, fresh herbs, and fish. Passed from generation to generation by word of mouth, most have never before been written down. All translate easily to the American home kitchen: Tomato Patties from Santorini; Spaghetti with Lobster from Kithira; Braised Lamb with Artichokes from Chios; Greens and Potato Stew from Crete; Spinach, Leek, and Fennel Pie from Skopelos; Rolled Baklava from Kos. Illustrated throughout with color photographs of the islanders preparing their specialties, and filled with stories of
The Cooking of Singapore
Language: en
Pages: 175
Authors: Chris Yeo, Joyce Jue
Categories: Cooking
Type: BOOK - Published: 1993 - Publisher:
Explores the unique cooking of Singapore and provides recipes for soups, vegetables, fish and shellfish, poultry, meat dishes, and noodle and rice dishes, and includes a section on special ingredients
Sicily
Language: en
Pages: 207
Authors: Giuseppe Coria
Categories: Cooking
Type: BOOK - Published: 2008 - Publisher: Oronzo Editions Llc
Coria has researched, unravelled, and brilliantly presented Sicily's past for us through the gaze of a gastronome, historian, folklorist, and cultural anthropologist. Summing up Sicily is not a simple affair. Thousands of years of foreign dominations, overlapping and intertwined, have produced a Sicilian culture, language, and gastronomy that is unique, rich, and complex. Coria's recipes invite us into the kitchens of medieval landowners and convents. He brings alive Sicilian peasant farmers, shepherds, and fishermen.While concentrating on the eastern half of Sicily, his 155 recipes and stories range across the entire island and show the interrelationships of the nine provinces. Read his recipes and stories for the pleasure they provide. Dig deeper and explore the etymology of Sicily's language and dialects, and the sources of Sicily's rich folk traditions. Most of all, enjoy the extraordinary flavors, colors, aromas, and textures of Sicily's robust regional cuisine.This is an Italian book written for Italians with the specific mission of documenting local, regional traditions, giving us an unfiltered window into Italian life. Translated for the first time into English.
Crossroads
Language: en
Pages:
Authors: Giuseppe Coria
Categories: Jewish law
Type: BOOK - Published: 1987 - Publisher:
Books about Crossroads
Barbecue Crossroads
Language: en
Pages: 288
Authors: Robb Walsh, O. Rufus Lovett
Categories: Cooking
Type: BOOK - Published: 2013-04-15 - Publisher: University of Texas Press
Presents stories, recipes, and photographs of barbecue cooking in the South, recording the pitmasters and legendary joints that make this food culture famous.
Burma Superstar
Language: en
Pages: 272
Authors: Desmond Tan, Kate Leahy
Categories: Cooking
Type: BOOK - Published: 2017-03-28 - Publisher: Ten Speed Press
From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish. Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a