Suqar
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Author | : Greg Malouf |
Publisher | : Hardie Grant |
Total Pages | : 256 |
Release | : 2018-11-20 |
Genre | : Cooking |
ISBN | : 9781743794135 |
2019 James Beard Award Nominee SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors – ranging from puddings and pastries, to ice creams, cookies, cakes, confectionary, fruity desserts and drinks. The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays and special occasions. The repertoire of these dishes is vast and varied. In SUQAR, acclaimed chef Greg Malouf and writing partner Lucy Malouf share the best and most delectable sweet treats from the region (alongside some personal favorites and tried-and-tested creations from Greg's restaurant kitchens). The recipes merge the spices, flavors and scents of Greg's childhood with the influence of Greg's training in the West to create dishes in Greg's signature Modern Middle Eastern style. The book's ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks. Accompanied by beautiful photography and illustrations, SUQAR is a journey through the sweets of the Middle East.
Author | : Greg Malouf |
Publisher | : Hardie Grant Publishing |
Total Pages | : 616 |
Release | : 2010-11-01 |
Genre | : Cooking |
ISBN | : 1742735525 |
Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world’s earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It’s a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef.
Author | : John Hedgecoe |
Publisher | : Ithaca Press |
Total Pages | : 0 |
Release | : 1992 |
Genre | : Antiques & Collectibles |
ISBN | : 9781873938027 |
A photographic record of Moroccan ceramics, this book studies the achievements of this ancient craft, and investigates how "zillij" designs are used for other ceramics. The authors were given unprecedented access to museums and Morocco's finest buildings in order to produce this title.
Author | : H. A. Rey |
Publisher | : HarperCollins |
Total Pages | : 16 |
Release | : 2016-05-03 |
Genre | : Juvenile Fiction |
ISBN | : 0544866908 |
George celebrates Ramadan with his friend Kareem. “A groundbreaking new book that also tries to span the cultural chasm for a new generation.” —The New Yorker George helps Kareem with his first fast and joins in the evening celebration of tasting treats and enjoying a special meal. Then George helps make gift baskets to donate to the needy, and watches for the crescent moon with the man in the yellow hat. Finally, George joins in the Eid festivities to mark the end of his very first Ramadan. This playful book makes a great holiday gift for all fans of Curious George—those who celebrate Ramadan, and those who are learning about it for the first time. “To help overcome Islamophobia and foster mutual respect, acceptance and understanding, teachers, parents, community leaders and librarians can use books like these to educate children about Muslims while enhancing religious literacy.” —The Huffington Post “I hope [this book] makes it into the hands of Muslim children who need it and any child curious about Ramadan and Islam. Parents, this is how we teach love.” —Read It Real Good
Author | : Anissa Helou |
Publisher | : Chronicle Books |
Total Pages | : 172 |
Release | : 2015-11-03 |
Genre | : Cooking |
ISBN | : 1452130620 |
The award-winning author of Mediterranean Street Food introduces readers to the sweet side of Middle Eastern cuisine with these seventy classic desserts. The seductive flavors of the Middle East have won over food lovers around the world, but the sweets of the region have remained largely unknown to Western palates—until now. Sweet Middle East, by doyenne of Middle Eastern cooking Anissa Helou, presents seventy classic desserts fragrant with spices, honey, dates, and nuts, and steeped in tradition. From Egyptian Bread Pudding to Turkish Fritters and Crispy Algerian “Crepes,” this is a delectable tour of Middle Eastern treats you won’t want to miss.
Author | : University of Zaragoza |
Publisher | : BRILL |
Total Pages | : 296 |
Release | : 2012-09-29 |
Genre | : Religion |
ISBN | : 9004230270 |
Andalusi Arabic is a close-knit bundle of Neo-Arabic dialects resulting from interference by Ibero-Romance stock and interaction of some Arabic dialects. These dialects are mostly Northern but there are also some Southern and hybrid ones, brought along to the Iberian Peninsula in the eighth century A.D. by an invading army of some thousands of Arab tribesmen who, in the company of a much larger number of partially Arabicized Berbers, all of them fighting men alone, succeeded in establishing Islamic political rule and Arab cultural supremacy for a long while over these lands. The study of Andalusi Arabic is of enormous interest to the Arabic dialectologist, as well as a subject of paramount importance to those concerned with the medieval literatures and cultures of Western Europe.
Author | : Greg Malouf |
Publisher | : |
Total Pages | : 272 |
Release | : 2020-03 |
Genre | : |
ISBN | : 9781743795941 |
The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant tradition of home-style vegetarian cuisine, from their abundant salads, dips and breads to delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed to be mixed and matched for sharing. With its stunning photography, New Feast offers modern interpretations of Middle Eastern food with more than 130 recipes inspired by the spirit of generosity that characterises the region. While vegetables are the stars, the recipes have variety with a selection of grains, legumes, couscous and rice, plus breads, butters, dips and preserves, and even an enticing assortment of fruit-focused ice creams, puddings, pastries and cakes. Think Winter tabbouleh; Eggplant pilaf with yoghurt & zhoug; Charred corncobs with almond-saffron butter; Spicy red hummus and Orange baklava cigars. Now available in a compact hardback, New Feast - one of eight books in the Maloufs' series of highly acclaimed food and travel books - is a rich and diverse compendium of vegetarian recipes with a Middle Eastern touch.
Author | : Zoë François |
Publisher | : Ten Speed Press |
Total Pages | : 274 |
Release | : 2021-03-16 |
Genre | : Cooking |
ISBN | : 1984857371 |
IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Author | : I. Lambert |
Publisher | : Elsevier |
Total Pages | : 390 |
Release | : 2013-10-22 |
Genre | : Science |
ISBN | : 1483285588 |
This volume contains evaluated data on the solubility of beryllium hydroxide, magnesium hydroxide, calcium hydroxide, strontium hydroxide and barium hydroxide in water and in a number of electrolyte and nonelectrolyte solutions in water. The alkaline earth hydroxides can be divided into two groups depending on the hydration of the solid. First, the sparingly soluble anhydrous beryllium, magnesium and calcium hydroxides, whose freshly precipitated solids are poorly crystalline and show decreasing solubility with aging, and whose solubility in water decreases with increasing temperature. Second, the soluble strontium and barium hydroxide octahydrates that form crystalline precipitates which do not show changes in solubility on aging, and whose solubility in water increases with increasing temperature.
Author | : Lukas Volger |
Publisher | : HarperCollins |
Total Pages | : 545 |
Release | : 2020-02-18 |
Genre | : Cooking |
ISBN | : 0062883607 |
From veteran food writer, recipe developer, and creator of the James Beard Award-winning Jarry magazine comes an innovative approach to vegetarian cooking. What have I got to eat? It’s a question we ask every time we open up the refrigerator or pantry door. It might be eggs, some cheese, and half a loaf of bread, or a box of wilting greens, garlic, and some sweet potatoes. Though these ingredients may not seem like much to make a delicious meal, recipe developer and author Lukas Volger knows it’s all you need. In Start Simple he offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn’t think were possible. Magic can happen with just a few ingredients: sweet potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter squash, mushrooms, tofu, summer squash, and cauliflower. Volger advises readers to stock up on these eleven building blocks instead of shopping for a single recipe. A protein (tofu, beans, eggs) is a foundation. A crunchy garnish (cabbage, greens) is a finishing touch. Once these structural components of a meal are established, home chefs can throw in their own variations and favorite flavors—mixing, matching, and adding ingredients to customize their dishes. While Start Simple is a vegetarian cookbook—none of the recipes include meat—Volger’s approach transcends categories. His methods aren’t about subscribing to a specific dietary regimen; they are about simply recognizing and embracing the way people cook and eat today. Creating weekly meal plans based on intricate recipes sounds good, but it can be difficult to execute. Having a well-stocked pantry paired with a choose-you-own adventure guide to creating simple yet inventive meals is more practical for your average home cook.