A Desert Feast
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| Author | : Carolyn Niethammer |
| Publisher | : University of Arizona Press |
| Total Pages | : 233 |
| Release | : 2020-09-22 |
| Genre | : Cooking |
| ISBN | : 0816542023 |
Southwest Book of the Year Award Winner Pubwest Book Design Award Winner Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
| Author | : Carolyn Niethammer |
| Publisher | : University of Arizona Press |
| Total Pages | : 233 |
| Release | : 2020-09-22 |
| Genre | : Cooking |
| ISBN | : 0816538891 |
Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”
| Author | : Richard Stephen Felger |
| Publisher | : University of Arizona Press |
| Total Pages | : 455 |
| Release | : 2016-10-11 |
| Genre | : Science |
| ISBN | : 0816534756 |
"People of the Desert and Sea is one of those books that should not have to wait a generation or two to be considered a classic. A feast for the eye as well as the mind, this ethnobotany of the Seri Indians of Sonora represents the most detailed exploration of plant use by a hunting-and-gathering people to date. . . . Scholarship in the best sense of the term—precise without being pedantic, exhaustive without exhausting its readers."—Journal of Arizona History "To read and gaze through this elegantly illustrated book is to be exposed, as if through a work of science fiction, to an astonishing and unknown cultural world."—North Dakota Quarterly
| Author | : Carolyn J. Niethammer |
| Publisher | : |
| Total Pages | : 0 |
| Release | : 2011 |
| Genre | : Cooking |
| ISBN | : 9780816529193 |
Over the last few decades, interest in eating locally has grown quickly. From just-picked apples in Washington to fresh peaches in Georgia, local food movements and farmer’s markets have proliferated all over the country. Desert dwellers in the Southwest are taking a new look at prickly pear, mesquite, and other native plants. Many people’s idea of cooking with southwestern plants begins and ends with prickly pear jelly. With this update to the classic Tumbleweed Gourmet, master cook Carolyn Niethammer opens a window on the incredible bounty of the southwestern deserts and offers recipes to help you bring these plants to your table. Included here are sections featuring each of twenty-three different desert plants. The chapters include basic information, harvesting techniques, and general characteristics. But the real treat comes in the form of some 150 recipes collected or developed by the author herself. Ranging from every-day to gourmet, from simple to complex, these recipes offer something for cooks of all skill levels. Some of the recipes also include stories about their origin and readers are encouraged to tinker with the ingredients and enjoy desert foods as part of their regular diet. Featuring Paul Mirocha’s finely drawn illustrations of the various southwestern plants discussed, this volume will serve as an indispensible guide from harvest to table. Whether you’re looking for more ways to prepare local foods, ideas for sustainable harvesting, or just want to expand your palette to take in some out-of-the-ordinary flavors, Cooking the Wild Southwest is sure to delight.
| Author | : Erin Gleeson |
| Publisher | : ABRAMS |
| Total Pages | : 250 |
| Release | : 2014-04-15 |
| Genre | : Cooking |
| ISBN | : 1613126034 |
This beautifully illustrated vegetarian cookbook features 100 simple yet delicious recipes inspired by the author’s rustic California home. Erin Gleeson made her dream a reality when she left New York City and moved into a tiny cabin in a California forest. Inspired by the natural beauty of her surroundings and the abundance of local produce, she began writing her popular blog, The Forest Feast. This volume collects 100 of Erin’s best vegetarian recipes, most of which call for only three or four ingredients and require very few steps, resulting in dishes that are fresh, wholesome, delicious, and stunning. Among the delightful recipes are eggplant tacos with brie and cilantro, rosemary shortbread, and blackberry negroni. Vibrant photographs, complemented by Erin’s own fanciful watercolor illustrations and hand lettering, showcase the rustic simplicity of the dishes. Part cookbook, part art book, The Forest Feast will be as comfortable in the kitchen as on the coffee table.
| Author | : Margo True |
| Publisher | : Ten Speed Press |
| Total Pages | : 274 |
| Release | : 2011-03-22 |
| Genre | : Cooking |
| ISBN | : 1607740591 |
Based on the James Beard Award–winning blog The One-Block Diet, this all-in-one home gardening, do-it-yourself guide and cookbook shows you how to transform a backyard or garden into a self-sufficient locavore’s paradise. When Margo True and her fellow staffers at Northern California–based Sunset magazine walked around the grounds of their Menlo Park office, they saw more than just a lawn and some gardens. Instead, they saw a fresh, bountiful food source, the makings for intrepid edible projects, and a series of seasonal feasts—all just waiting to happen. The One-Block Feast is the story of how True and her team took an inspired idea and transformed it into an ambitious commitment: to create four feasts over the course of a year, using only what could be grown or raised in their backyard-sized plot. She candidly shares the group’s many successes and often humorous setbacks as they try their hands at chicken farming, cheese making, olive pressing, home brewing, bee keeping, winemaking, and more. Grouped into gardening, project, and recipe guides for each season, The One-Block Feast is a complete resource for planning an eco-friendly kitchen garden; making your own pantry staples for year-round cooking and gifts; raising bees, chickens, and even a cow; and creating made-from-scratch meals from ingredients you’ve grown yourself. Chapters are organized by season, each featuring a planting plan and crop-by-crop instructions, an account of how that season’s projects played out for the Sunset team, and a multicourse dinner menu composed of imaginative, appealing, and ultra-resourceful vegetarian recipes, such as: Butternut Squash Gnocchi with Chard and Sage Brown Butter • Egg and Gouda Crepes • Whole Wheat Pizzas with Roasted Vegetables and Homemade Cheeses • Fresh Corn Soup with Zucchini Blossoms • Braised Winter Greens with Preserved Lemons and Red Chile • Summer Lemongrass Custards • Honey Ice Cream Generously illustrated and easy to follow, this ultimate resource for today’s urban homesteader will inspire you to take “eating local” to a whole new level.
| Author | : David Yetman |
| Publisher | : University of Arizona Press |
| Total Pages | : 209 |
| Release | : 2020-02-25 |
| Genre | : Nature |
| ISBN | : 0816540047 |
The saguaro, with its great size and characteristic shape—its arms stretching heavenward, its silhouette often resembling a human—has become the emblem of the Sonoran Desert of southwestern Arizona and northwestern Mexico. The largest and tallest cactus in the United States, it is both familiar and an object of fascination and curiosity. This book offers a complete natural history of this enduring and iconic desert plant. Gathering everything from the saguaro’s role in Sonoran Desert ecology to its adaptations to the desert climate and its sacred place in Indigenous culture, this book shares precolonial through current scientific findings. The saguaro is charismatic and readily accessible but also decidedly different from other desert flora. The essays in this book bear witness to our ongoing fascination with the great cactus and the plant’s unusual characteristics, covering the saguaro’s: history of discovery, place in the cactus family, ecology, anatomy and physiology, genetics, and ethnobotany. The Saguaro Cactus offers testimony to the cactus’s prominence as a symbol, the perceptions it inspires, its role in human society, and its importance in desert ecology.
| Author | : Ibn Mubārak Shāh |
| Publisher | : Saqi Books |
| Total Pages | : 241 |
| Release | : 2020-11-16 |
| Genre | : Cooking |
| ISBN | : 0863561810 |
The Arabic culinary tradition burst onto the scene in the middle of the tenth century, when al-Warrāq compiled a culinary treatise titled al-Kitab al-Tabikh (The Book of Dishes) containing over 600 recipes. It would take another three and half centuries for cookery books to be produced in the European continent. Until then, gastronomic writing remained the sole preserve of the Arab-Muslim world, with cooking manuals and recipe books being written from Baghdad, Aleppo and Egypt in the East, to Muslim Spain, Morocco and Tunisia in the West. A total of nine complete cookery books have survived from this time, containing nearly three thousand recipes. First published in the fifteenth century, The Sultan's Feast by the Egyptian Ibn Mubārak Shāh features more than 330 recipes, from bread-making and savoury stews, to sweets, pickling and aromatics, as well as tips on a range of topics. This culinary treatise reveals the history of gastronomy in Arab culture. Available in English for the first time, this critical bilingual volume offers a unique insight into the world of medieval Arabic gastronomic writing.
| Author | : Sato Moughalian |
| Publisher | : Stanford University Press |
| Total Pages | : 557 |
| Release | : 2019-04-23 |
| Genre | : Biography & Autobiography |
| ISBN | : 1503609154 |
The compelling life story of Armenian ceramicist David Ohannessian, whose work changed the face of Jerusalem—and a granddaughter's search for his legacy. Along the cobbled streets and golden walls of Jerusalem, brilliantly glazed tiles catch the light and beckon the eye. These colorful wares—known as Armenian ceramics—are iconic features of the Holy City. Silently, these works of ceramic art—art that also graces homes and museums around the world—represent a riveting story of resilience and survival: In the final years of the Ottoman Empire, as hundreds of thousands of Armenians were forcibly marched to their deaths, one man carried the secrets of this age-old art with him into exile toward the Syrian desert. Feast of Ashes tells the story of David Ohannessian, the renowned ceramicist who in 1919 founded the art of Armenian pottery in Jerusalem, where his work and that of his followers is now celebrated as a local treasure. Ohannessian's life encompassed some of the most tumultuous upheavals of the modern Middle East. Born in an isolated Anatolian mountain village, he witnessed the rise of violent nationalism in the waning years of the Ottoman Empire, endured arrest and deportation in the Armenian Genocide, founded a new ceramics tradition in Jerusalem under the British Mandate, and spent his final years, uprooted, in Cairo and Beirut. Ohannessian's life story is revealed by his granddaughter Sato Moughalian, weaving together family narratives with newly unearthed archival findings. Witnessing her personal quest for the man she never met, we come to understand a universal story of migration, survival, and hope.
| Author | : Jay W. Richards |
| Publisher | : HarperCollins |
| Total Pages | : 330 |
| Release | : 2020-01-07 |
| Genre | : Religion |
| ISBN | : 0062905228 |
The New York Times bestselling author and senior fellow at the Discovery Institute blends science and religion in this thoughtful guide that teaches modern believers how to use the leading wellness trend today—intermittent fasting—as a means of spiritual awakening, adopting the traditions our Christians ancestors practiced for centuries into daily life. Wellness minded people today are increasingly turning to intermittent fasting to bolster their health. But we aren’t the first people to abstain from eating for a purpose. This routine was a common part of our spiritual ancestors’ lives for 1,500 years. Jay Richards argues that Christians should recover the fasting lifestyle, not only to improve our bodies, but to bolster our spiritual health as well. In Eat, Fast, Feast, he combines forgotten spiritual wisdom on fasting and feasting with the burgeoning literature on ketogenic diets and fasting for improved physical and mental health. Based on his popular series “Fasting, Body and Soul” in The Stream, Eat, Fast, Feast explores what it means to substitute our hunger for God for our hunger for food, and what both modern science and the ancient monastics can teach us about this practice. Richards argues that our modern diet—heavy in sugar and refined carbohydrates—locks us into a metabolic trap that makes fasting unfruitful and our feasts devoid of meaning. The good news, he reveals, is that we are beginning to resist the tyranny of processed foods, with millions of people pursuing low carb, ketogenic, paleo, and primal diets. This growing body of experts argue that eating natural fat and fasting is not only safe, but far better than how we eat today. Richards provides a 40-day plan which combines a long-term “nutritional ketosis” with spiritual disciplines. The plan can be used any time of the year or be adapted to a penitential season on the Christian calendar, such as Advent or Lent. Synthesizing recent science with ancient wisdom, Eat, Fast, Feast brings together the physical, mental, and spiritual benefits of intermittent fasting to help Christians improve their lives and their health, and bring them closer to God.
