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| Author | : Virginia T. Habeeb |
| Publisher | : Workman Publishing |
| Total Pages | : 180 |
| Release | : 1986-01-01 |
| Genre | : Cooking |
| ISBN | : 9780894800399 |
Tells how to make and serve pita bread and shares recipes for a variety of fillings featuring cheeses, purees, dips, meat, fish, vegetables, omelets, and fruit
| Author | : Salma Hage |
| Publisher | : Phaidon Press |
| Total Pages | : 0 |
| Release | : 2018-09-28 |
| Genre | : Cooking |
| ISBN | : 9780714876856 |
A vibrant collection of exciting, exotic, and sharing-plate recipes from across the Middle East More than 135 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients. From Roasted Cauliflower with Tahini and Smoked Paprika to Pistachio and Pomegranate Cakes, The Mezze Cookbook is packed with both traditional and modern takes on this age-old way to share food. This cookbook is filled with vegetarian, meat-based, and fish recipes for everyone to enjoy. From the author of the acclaimed The Lebanese Kitchen and the James Beard Award-winning The Middle Eastern Vegetarian Cookbook, also published by Phaidon.
| Author | : Koge-Donbo |
| Publisher | : TokyoPop |
| Total Pages | : 196 |
| Release | : 2004-01-13 |
| Genre | : Comics & Graphic Novels |
| ISBN | : 9781591826279 |
Misha has just moved in next door to Kotarou Higuchi and swears she will protect him at all costs. Unfortunately, she's not too familiar with the ordinary world, as she is an angel who has lived in Heaven until recently. She has no idea how things work on earth and ends up causing more trouble.
| Author | : David Yetman |
| Publisher | : University of Arizona Press |
| Total Pages | : 312 |
| Release | : 2008-01-31 |
| Genre | : Nature |
| ISBN | : 0816546371 |
Towering over deserts, arid scrublands, and dry tropical forests, giant cacti grow throughout the Americas, from the United States to Argentina—often in rough terrain and on barren, parched soils, places inhospitable to people. But as David Yetman shows, many of these tall plants have contributed significantly to human survival. Yetman has been fascinated by columnar cacti for most of his life and now brings years of study and reflection to a wide-ranging and handsomely illustrated book. Drawing on his close association with the Guarijíos, Mayos, and Seris of Mexico—peoples for whom such cacti have been indispensable to survival—he offers surprising evidence of the importance of these plants in human cultures. The Great Cacti reviews the more than one hundred species of columnar cacti, with detailed discussions of some 75 that have been the most beneficial to humans or are most spectacular. Focusing particularly on northwestern Mexico and the southwestern United States, Yetman examines the role of each species in human society, describing how cacti have provided food, shelter, medicine, even religiously significant hallucinogens. Taking readers to the exotic sites where these cacti are found—from sea-level deserts to frigid Andean heights—Yetman shows that the great cacti have facilitated the development of native culture in hostile environments, yielding their products with no tending necessary. Enhanced by over 300 superb color photos, The Great Cacti is both a personal and scientific overview of sahuesos, soberbios, and other towering flora that flourish where few other plants grow—and that foster human life in otherwise impossible places.
| Author | : Maureen Abood |
| Publisher | : Running Press Adult |
| Total Pages | : 257 |
| Release | : 2015-04-28 |
| Genre | : Cooking |
| ISBN | : 0762456043 |
Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
| Author | : Dan Richer |
| Publisher | : Hachette UK |
| Total Pages | : 288 |
| Release | : 2021-11-09 |
| Genre | : Cooking |
| ISBN | : 031646239X |
NEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such as: Jersey Margherita, a new classic improving on Neapolitan tradition Meatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballs Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella Santo, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions And many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven—so you’ll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.
