Macedonian Cookbook
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| Author | : Katerina Nitsou |
| Publisher | : Interlink Books |
| Total Pages | : 272 |
| Release | : 2021-09-21 |
| Genre | : Cooking |
| ISBN | : 9781623718794 |
Discover the flavors and traditions of North Macedonia Macedonian cuisine is a rich mosaic of influences from the Mediterranean and Middle East, and the neighboring countries in the Balkan Peninsula. It is known for its opulent family meals, and the regional dishes play important symbolic roles in local traditions and family celebrations. Macedonia: The Cookbook is a love letter to Macedonian culture, and a cuisine deeply rooted in its land and traditions. Through over 100 mouthwatering recipes for mezze dishes, salads, soups, fish, poultry, meat, vegetables, and delicious sweets and preserves, chef and food writer Katerina Nitsou shares the authentic flavors and wisdom brought along with her family, recreated and adapted in her North American kitchen. With beautiful photography of the food, people, and landscapes of North Macedonia, this cookbook captures the country’s essence and belongs on the kitchen shelf of every food lover.
| Author | : Gregory Evangelos Zotos |
| Publisher | : Publishamerica Incorporated |
| Total Pages | : 68 |
| Release | : 2006 |
| Genre | : Cooking |
| ISBN | : 9781424130221 |
If you loved Gregorys Pita Pocket Full of Simple Greek Recipes and Gregorys Greek Kitchen, my first two Greek recipe books, you will savor this new book I have prepared. Gregorys Mediterranean Cuisine offers you the opportunity to prepare and savor mouth-watering old recipes and some very new recipes that were made in the old towns in Albania, Macedonia, Croatia, Turkey, and Greece. I have put together a wonderful collection of recipes that I have made very simple and easy to make. The mouth-watering tastes of these exotic locales will lie ahead for buyers of this book. It is particularly difficult to locate an Albanian, Macedonian, Croatian, Turkish, and Greek cookbook that grabs hold of the old village recipes that have that exceptional ethnic taste one can get only from the groundwork in the old towns. I have secured this in my recipe book. I would like to tender others the chance to buy my exceptional book and be able to be subjected to simple, fun, Albanian, Macedonian, Croatian, Turkish, and Greek recipes.
| Author | : KATARINA. NITSOU |
| Publisher | : |
| Total Pages | : 272 |
| Release | : 2021-08-17 |
| Genre | : |
| ISBN | : 9781916316560 |
Macedonia: The Cookbook is a love letter to Macedonian culture, and a cuisine deeply rooted in its land and traditions. Through over 100 mouthwatering recipes chef and food writer Katerina Nitsou shares the authentic flavours.
| Author | : Irina Georgescu |
| Publisher | : White Lion Publishing |
| Total Pages | : 227 |
| Release | : 2020-03-17 |
| Genre | : Cooking |
| ISBN | : 0711241821 |
Romania is a true cultural melting pot, rooted in Greek and Turkish traditions in the south, Hungarian and Saxon in the north and Slavic in the east and west. Carapathia, the first book from food stylist and cooking enthusiast Irina Georgescu, aims to introduce readers to Romania's bold, inventive and delicious cuisine. Bringing the country to life with stunning photography and recipes, it will take the reader on a culinary journey to the very heart of the Balkans, exploring it's history and landscape through it's traditions and food. From fragrant pilafs, sour borsch and hearty stews, to intricate and moreish desserts, this book celebrates the dishes from a culture living at the crossroads of eastern and western traditions.
| Author | : Jernej Mlekuz |
| Publisher | : Central European University Press |
| Total Pages | : 187 |
| Release | : 2015-09-01 |
| Genre | : Cooking |
| ISBN | : 963386089X |
?As simple as burek? is a popular phrase used by many young people in Slovenia. In this book Jernej Mleku? maintains that the truth is just the opposite. The burek is a pie made of pastry dough filled with various fillings that is well-known in the Balkans, and also in Turkey and the Near East by other names. Whether on the plate or as a cultural artifact, it is in fact, not that simple. After a brief stroll through its innocent history, Mleku? focuses on the present state of the burek, after parasitical ideologies had attached themselves to it and poisoned its discourses. In Slovenia, the burek has become a loaded metaphor for the Balkans and immigrants from the republics of the former Socialist Federal Republic of Yugoslavia. Without the burek it would be equally difficult to consider the jargon of Slovenian youth, the imagined world of Slovenian chauvinism and the rhetorical arsenal of advertising agents when promoting healthy foods. In this analysis, Mleku? refers to the burek as the ?metaburek.? All at the same time it is greasy, Balkan, Slovene, not-Slovene, Yugoslavian, familiar, foreign, the greatest, the worst, disturbingly unhealthy, plebeian, junk food, and finally, a cherub (burek spelled backwards is kerub, the Slovene word for cherub). And this metaburek, the protagonist of this book, is never a completely pure, innocent, unconditioned burek. It is much more. ÿ
| Author | : Andrew Dalby |
| Publisher | : Getty Publications |
| Total Pages | : 148 |
| Release | : 1996 |
| Genre | : Art |
| ISBN | : 9780892363940 |
Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
| Author | : Mark H. Zanger |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 345 |
| Release | : 2001-01-30 |
| Genre | : Social Science |
| ISBN | : 0313091501 |
The first cookbook to present the dishes of more than 120 ethnic groups now in America, The American Ethinic Cookbook for Students illustrates how those dishes have changed throughout the years. This cookbook contains more than 300 recies plus references to ethnography, food history, culture, and the history of American immigration. A bibliography at the end of each ethnic group section is included. Covering the cooking of Native American tribes, old-stock settlers, old immigrants from 1840-1920, and the new immigrants, no other cookbook describes so many different ethnic groups or focuses on the American ethnic experience. Arranged alphabetically by ethnic group, each chapter consists of a brief introduction to the ethnic group, its food history and ethnogaphy, followed by recipes, with step-by-step instructions, techniques hints, and equipment information. Among the 120 ethnic groups included are: Amish-Mennonites, Arcadians, Cugans, Dutch, Cajuns, Eskimos, Hopi, Hungarians, Jamaicans, Jews, Palestinians, Serbs, Sioux, Turks, and Vietnamese.
| Author | : |
| Publisher | : BRILL |
| Total Pages | : 561 |
| Release | : 2018-06-05 |
| Genre | : History |
| ISBN | : 9004367543 |
Earthly Delights brings together a number of substantial and original scholarly studies by international scholars currently working on the history of food in the Ottoman Empire and East-Central Europe. It offers new empirical research, as well as surveys of the state of scholarship in this discipline, with special emphasis on influences, continuities and discontinuities in the culinary cultures of the Ottoman Porte, the Balkans and East-Central Europe between the 17th and 19th centuries. Some contributions address economic aspects of food provision, the development and trans-national circulation of individual dishes, and the role of merchants, diplomats and travellers in the transmission of culinary trends. Others examine the role of food in the construction of national and regional identities in contact zones where local traditions merged or clashed with imperial (Ottoman, Habsburg) and West-European influences.
| Author | : Jeanne Jacob |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 2236 |
| Release | : 2014-01-15 |
| Genre | : Cooking |
| ISBN | : |
This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.
| Author | : Alfred John Church |
| Publisher | : Good Press |
| Total Pages | : 209 |
| Release | : 2019-11-20 |
| Genre | : Fiction |
| ISBN | : |
This is a historical fiction novel and it follows the story of a young Macedonian named Charidemus, who joins the army of Alexander the Great. The story is set during the reign of Alexander the Great and covers his conquests of various cities, battles, and encounters with different people. The story begins with Charidemus winning a foot race in the games of Olympia and follows his journey as he becomes a soldier and fights for Alexander the Great.
