Red Pepper Blue
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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 | : Delia Smith |
Publisher | : Ebury Press |
Total Pages | : 0 |
Release | : 2009 |
Genre | : Christmas cooking |
ISBN | : 9780091933067 |
This cookbook will help you plan your Christmas festivities to the very last culinary detail, acting as an invaluable Christmas organiser from reminding you to make your Christmas pudding and chutneys in November to giving you a crucial countdown for the last 36 hours.
Author | : Marisa McClellan |
Publisher | : Running PressBook Pub |
Total Pages | : 242 |
Release | : 2012-05-22 |
Genre | : Cooking |
ISBN | : 0762441437 |
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author | : James C. Clark |
Publisher | : Florida Government and Politic |
Total Pages | : 0 |
Release | : 2011 |
Genre | : History |
ISBN | : 9780813037394 |
For nearly a century in Florida and throughout the South, election to the United States Senate virtually guaranteed a lifetime position, especially if you were a Democrat. Certainly no Republican candidate stood a chance in the general election, and it was nearly unthinkable to imagine a serious challenger emerging in the primary. Claude "Red" Pepper first ran for the U.S. Senate in 1934. Though unsuccessful, despite allegations of voter fraud, he won a special election two years later after both senators from Florida died in office. Reelected to full terms in 1938 and 1944 as a vigorous supporter of the New Deal, he had every reason to suspect the seat was his indefinitely--or at least until he decided it was time to seek higher office. Pepper saw himself as the national heir to Roosevelt's foreign policy; he encouraged cooperation with the Soviet Union, our World War II ally, and actively worked to defeat Truman's presidential nomination in 1948. After nearly fourteen years in office, Pepper had earned the enmity of the president, alienated most of his colleagues in the senate, and aligned himself with the ultra-left-wing politics of Henry Wallace. Still, in the entire history of the state, no sitting Florida Senator had ever been voted out of office. However, the political world was changing, and it was the right-leaning "Gorgeous" George Smathers, not Pepper, who recognized and took advantage of this fact. Smathers fought a vicious, bare-knuckled campaign, employing ferocious and divisive attacks against Pepper. He helped make "liberal" anathema to aspiring southern politics, and was the first of a new breed of conservative politicians--though not yet Republican--to rise to power. Eventually the era would be named for a junior senator from Wisconsin, but it was Smathers who first successfully employed the strategies of McCarthyism to unseat an incumbent. He was so successful, in fact, that before the general election Smathers had to reassure President Truman and other potential supporters that his loyalties did, in fact, lie with the Democractic Party. His resounding victory inspired others--including Richard Nixon and Barry Goldwater--to adopt similar tactics in their senatorial campaigns. It also helped set the stage for the complete reversal of the political power structure that had ruled the South since the end of Reconstruction. Red Pepper and Gorgeous George is a fascinating look at the campaign that changed everything in Florida--and the South. It is also a shocking, sobering reminder that, despite introducing the phrase "hanging chad" to the national lexicon, the 2000 presidential election was merely the second most important national election to take place in the state. James C. Clark is a journalist, magazine editor, and a member of the history faculty at the University of Central Florida. He is the author of four books, including Faded Glory: Presidents Out of Power.
Author | : Ball Home Canning Test Kitchen |
Publisher | : Time Inc. Books |
Total Pages | : 483 |
Release | : 2017-07-04 |
Genre | : Cooking |
ISBN | : 0848755820 |
Can it, pickle it, and store it with confidence. If you can boil water, you can make your own delectable jams and jellies, try your hand at fresh-pack pickling, and jar savory sauces. Ball Canning Back to Basics focuses on the building-block techniques and easy, classic recipes every canner should know. The book begins with in-depth information on water bath canning, the equipment you need, and food safety guidance. Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry. Packed with simple variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy guide delivers everything you need to successfully master home canning safely and deliciously.
Author | : Ori Menashe |
Publisher | : Ten Speed Press |
Total Pages | : 305 |
Release | : 2021-05-25 |
Genre | : Cooking |
ISBN | : 0399580921 |
From the acclaimed chefs behind award-winning Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than eighty recipes that celebrate the diversity of Middle Eastern cuisines. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT • “Ori and Genevieve manage to pull off a style of cooking that is both familiar (and therefore comforting) but also new (and therefore fresh and exciting). This is the sort of food I could live on.”—Yotam Ottolenghi When chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide. Bavel, the cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-baked flatbreads; fall-off-the-bone meats and tagines; buttery pastries and tarts; and so much more. Bavel—pronounced bah-VELLE, the Hebrew name for Babel—is a metaphor for the myriad cultural, spiritual, and political differences that divide us. The food of Bavel tells the many stories of the countries defined as “the Middle East.” These recipes are influenced by the flavors and techniques from all corners of the region, and many, such as Tomato with Smoked Harissa, Turmeric Chicken with Toum, and Date-Walnut Tart, are inspired by Menashe’s Israeli upbringing and Gergis’s Egyptian roots. Bavel celebrates the freedom to cook what we love without loyalty to any specific country, and represents a world before the region was divided into separate nations. This is cooking without borders.
Author | : Sami Tamimi |
Publisher | : Ten Speed Press |
Total Pages | : 571 |
Release | : 2020-06-16 |
Genre | : Cooking |
ISBN | : 039958174X |
A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine. JAMES BEARD AWARD NOMINEE • IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Forbes, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Food & Wine, The Guardian, National Geographic, Smithsonian Magazine, Publishers Weekly, Library Journal “Truly, one of the best cookbooks of the year so far.”—Bon Appétit The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: • Hassan’s Easy Eggs with Za’atar and Lemon • Fish Kofta with Yogurt, Sumac, and Chile • Pulled-Lamb Schwarma Sandwich • Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.
Author | : John W. Schaum |
Publisher | : |
Total Pages | : |
Release | : 1945 |
Genre | : |
ISBN | : |
Author | : Cook's Illustrated |
Publisher | : America's Test Kitchen |
Total Pages | : 193 |
Release | : 2016-09-20 |
Genre | : Cooking |
ISBN | : 1940352819 |
A perfect soup recipe is one you make forever--it is comforting, nourishing, the very essence of flavor. In this handsome, focused cookbook, the experts at Cooks Illustrated boil the world of soups down to the very best choices, each one a kitchen-tested keeper yielding flavors that exceed even what grandma cooked up. Here are the ideal broths, the heartiest rustic soups, most elegant purees, and the best examples from around the world. All-Time Best Soups turns soup-making into an everyday pleasure with recipes guaranteed to become cherished favorites.
Author | : Kansas. State Board of Agriculture |
Publisher | : |
Total Pages | : 946 |
Release | : 1926 |
Genre | : Agriculture |
ISBN | : |
Records significant developments and events in Kansas agriculture. Serves as an annual report to the governor and legislature.