Books:
CookBooks:
Cooking Contest Recipes
New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
by Najmieh Batmanglij
List Price: $44.95
Available from Amazon
$29.67
On 7-22-2006
See Item's Page
About The Author
Introducing people to the pleasures of Persian cuisine has been a lifelong mission for Najmieh Batmanglij. Her New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was called "The definitive book of Persian cooking" by the Los Angeles Times, and her Silk Road Cooking: A Vegetarian Journey was selected as one of the Vegetarian cookbooks of 2004 by the New York Times. Her latest book, FROM PERSIA TO NAPA: WINE AT THE PERSIAN TABLE will be published in September 2006. She has spent the past 26 years traveling, teaching cooking, and adapting authentic Persian recipes to tastes and techniques in the West. She is a member of Les Dames d’Escoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she is teaching master classes in Persian cooking and is working on a new book for children to cook with the family.
Inside This Book
(learn more)
First Sentence:
Traditionally, Iranian meals are served on the sofreh, a cotton cover embroidered with prayers and poems, which is spread over a Persian carpet or a table. Read the first page
Statistically Improbable Phrases (SIPs):
(learn more)
teaspoon advieh, teaspoon ground saffron dissolved, drained rice into the pot, laminated pot, teaspoons advieh, angelica powder, gojeh sabz, siah daneh, gusht kubideh, teaspoon saffron dissolved, paper towel over the pot, pomegranate khoresh, remaining saffron water, steamed plain rice, tablespoons ground pistachios, cup liquid whey, barberry mixture, saffron steamed rice, pomegranate paste, slivered pistachios, tah dig, slivered orange peel, rice pyramid, sumac powder, deep ovenproof casserole
Capitalized Phrases (CAPs):
(learn more)
Nosh-e Jan, Mulla Nasruddin, Sohrab Sepehri, Baked Saffron Yogurt Rice, Nush-c Jan, Omar Khayyam, Grilled Fish, Lamb Shank Soup, Middle East, Niish-e Jan, Removing Bitterness, United States, Caspian Sea, Chelow Kabab, Iraj Mirza, King Jamshid, Nosh-c Jan, Saffron Steamed Plain Rice
New!
Books on Related Topics
|
Concordance
|
Text Stats
Browse Sample Pages:
Front Cover | Table of Contents | Excerpt | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 1
book:
1
book
cites this book:
Customers interested in this title may also be interested in:Sponsored Links: What is this?
Learn Farsi
Learn to Speak, Read and Understand
Farsi. 6-Mo Money-Back Guarantee
www.RosettaStone.com
Feedback
What do customers ultimately buy after viewing items like this?
|
Customers tagged this product with
|
|
Search Products Tagged with
|
|
|
Pressure Cooking for Everyone
by Rick Rodgers, Arlene Ward, and Kathryn Russell
List Price: $19.95
Available from Amazon
$12.97
On 7-22-2006
See Item's Page
From Publishers Weekly
While pressure cookers have been around for years, the new generation of quieter, safer and more efficient cookers is part of the inspiration for this collaborative cookbook. The book re-introduces this amazing appliance as a means of delivering a broad range of gourmet cuisine in a fraction of the time normally required, without sacrificing flavor or elegance. authors Rodgers and Ward also point out the energy efficiency of shorter cooking times and the many health benefits of this versatile tool, noting that vegetables in particular lose fewer vitamins, retain their color and typically require less salt. The recipes, which emphasize simple, wholesome ingredients, are often variations on traditional dishes: hearty standards like 15-minute Garlic Mashed Potatoes, lighter fare such as 11-minute Tomato Basil Pasta, and Lamb Chops Dijonaise. Ward especially promotes made-from-scratch preparations, with numerous recipes for soups and stocks that have a more intense flavor for being homemade. Some of the recipes are of a newer breed: surprisingly delicate desserts such as Apricot Cheesecake and Ginger Cr?me Br?l?e can be made perfectly in the steamy interior. Not promoting instant cooking, the authors rather reconceptualize a very practical kitchen appliance. (Jan. 1)
Copyright 2000 Reed business Information, Inc.
Book Description
The pressure's on! These days who isn't looking to get a great meal on the table without a lot of time in the kitchen? Fast, foolproof, and extremely versatile, Pressure Cooking for Everyone is the answer for every busy cook. Now that pressure cookers are safe and easier to use than ever before (gone are the days of spaghetti-sauce-on-the-ceiling fiascos), author and acclaimed cooking teacher Rick Rodgers is here to prove that nearly everything can be cooked better—and faster—under pressure. An enclosed system, pressure cooking locks in flavor and nutrients. From Hearty Lentil and Pasta Soup to Five-Spice Pork Roast, Butternut Squash Risotto, and even creamy Orange-Chocolate Marble Cheesecake (who knew?), Pressure Cooking for Everyone reveals the secrets behind dozens of succulent dishes. Chock-full of great information and lavishly illustrated with beautiful color photographs, Pressure Cooking for Everyone is the perfect companion to every pressure cooker.
|
Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian
by Ann Gentry and Anthony Head
List Price: $24.95
Available from Amazon
$16.47
On 7-22-2006
See Item's Page
From Publishers Weekly
When Gentry opened her first vegan restaurant, Real Food Daily (RFD) in Santa Monica, Calif., in 1993, naysayers said a meat-free, dairy-free restaurant with a focus on organic produce would never make it. But Gentry knew she could serve "real food"—satisfying, nutritious and delicious cuisine—without animal products. Three RFD restaurants later, she presents this cookbook, a reflection of what she has learned about seasonal, organic, macrobiotic and vegan cooking. Gentry doesn't break new ground—sandwiches made with tempeh instead of meat, and nut cheeses like cashew cheddar will be familiar to most vegans—but she provides clear and comprehensive directions on how to make them more interesting and flavorful. For example, she adds tofu ricotta cheese to her Reuben sandwich and enhances Lentil-Walnut Pâté with fresh basil and thyme. Gentry explains the basics without preaching or condescending to readers, and discusses nutritional benefits without unnecessary jargon. Beginning cooks and those new to veganism will find much to enjoy here. (Oct.)
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
From Booklist
This vegan cookbook springs from Gentry's experiences at her Southern California restaurant chain. Gentry has attracted a host of followers to her vegan lifestyle by cooking with carefully chosen and imaginatively seasoned fresh, organic ingredients. In making pasta salad, Gentry uses spelt pasta rather than the customary wheat version. With this salad's julienned peppers, broccoli, mushrooms, olives, and toasted pine nuts in balsamic vinaigrette, one needs no extraneous meat. Soymilk substitutes in many recipes for cow's milk, and tofu cheese makes up for the absence of dairy cheese. She transforms hackneyed green bean-canned mushroom soup casserole by steeping fresh green beans in vegan mushroom gravy and topping them with homemade fried onion rings. Tempeh substitutes for meat where necessary. Since many devoted vegans avoid refined sugar, desserts call for maple syrup and swap in vegetable oils for butter. Gentry advocates using only seasonally available fresh ingredients, preferring not to prepare any dish that calls for an item not immediately locally available. Mark Knoblauch
Copyright © American Library Association. All rights reserved
|
The Encyclopedia of Country Living: An Old Fashioned Recipe Book
by Carla Emery
List Price: $29.95
Available from Amazon
$18.87
On 7-22-2006
See Item's Page
Product Review
For twenty years people have relied on these hundreds of recipes, instructions, and morsels of invaluable practical advice on all aspects of growing and preparing food. This definitive classic on food, gardening, and self-sufficient living is a complete resource for living off the land with over 800 pages of collected wisdom from country maven, Carla Emery--how to cultivate a garden, buy land, bake bread, raise farm animals, make sausage, milk a goat, grow herbs, churn butter, catch a pig, make soap, work with bees and more. Encyclopedia of Country Living is so basic, so thorough, so reliable, it deserves a place in every home--whether in the country, the city, or somewhere in between.
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
The updated ninth edition of this compendium of food production information is the hefty result of over three decades of intelligence-gathering by Emery, whose initial encyclopedia project was designed to help newbies in the "back to the land" movement of the early 70s learn self-sufficiency. Tasks Emery covers run the gamut from the simple to the complex, and from the common to the strange, and include how to: bake bread, make seed milk, sew a cornhusk bed, dry flowers, prune kiwi vines, culture yogurt, plant beans, keep bees, build a fish pond, artificially inseminate a turkey and help a cow who's eaten nails. In chapters such as "Grasses, Grains & Canes," "Food Preservation" and "Goats, Cows & Home Dairying," Emery offers advice, recipes (including many that are vegan), folk wisdom and plenty of hard facts. Though it's definitely not aimed at them, urbanites will find the recipes and resources lists (of herb periodicals, nurseries, organizations dedicated to simple living, etc.) useful, the trivia interesting ("catsup" was originally a thick sauce made from any fruit or vegetable), and Emery's personal reflections ("Once upon a time, in the bad old ways when the Communists and the Western countries were poised on the brink of mutual nuclear annihilation") compelling. Even readers with no plans to raise sheep, sell homemade cheese or plant millet will find this a fascinating cultural document.
Copyright 2003 Reed business Information, Inc.
|
The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts
by Todd English and Sally Sampson
List Price: $27.00
Available from Amazon
$18.36
On 7-22-2006
See Item's Page
Product Review
Authors English and Sampson are aiming, with The Figs Table, at the 15 best pizza recipes out of Todd English's award-winning restaurant, Figs. But to get there--poor reader--you will have to pass through one impossibly flavorful ordeal after another, starting right up front with such basics as roasted garlic, balsamic onions, and fig jam. You will find the whimsical: Fennel, Watermelon, and Black Olive Salad with Feta Cheese, which comes of English musing about agro dolce and melon paired with prosciutto. You will find the sublime: Roasted Beets with Walnut Gorgonzola Dressing. And in between, you are sure to stop at some very basic treasures like White Bean Soup, Black Bean Chili, a lasagna to end them all, Sweet Potato Polenta, Roasted Fennel and Shrimp Risotto, and then on into those pizzas to die for. English uses the Mediterranean like a springboard for his flavor imagination. This cookbook is his dismount. Any judge would give him the highest points possible. --Schuyler Ingle
From Publishers Weekly
English, chef and owner of Figs, a trendy Boston restaurant, and Sampson (The Olives Table) have created an eclectic collection of Mediterranean-inspired salads, sauces, pizzas and desserts made easy for family meals and home entertaining. Readers might chose to skip the stilted introductory q&a discussion and go on to savor the unusual variations of Italian classics such as risotti (Asparagus Butter Risotto with Shrimp; Spring Risotto with Arugula Pesto and Pea Shoots) and pizzas (White Bean Humus and Asiago; Fig and Prosciutto) that are a snap to prepare. English provides the know-how to create specialty oils such as Mint Oil and a Fig Jam that is similar to a dried fruit preserve but made with vegetable oil, shallots, red wine and chicken and beef broths. The authors offer unusual vegetable combinations such as Fava Beans with Orange Segments and Toasted Walnuts or Roasted Carrot and Feta Salad with Za'atar, a tangy Mideastern spice. Desserts range from traditional favorites such as Chocolate Chip Cookies and Gingersnaps to the slightly exotic Cardamom Almond Biscotti and Ginger Peach Crumble. Helpful are two sections?The Figs Pantry and The Figs Kitchen?that list ingredients and tools needed for the recipes. Photos not seen by PW.
Copyright 1998 Reed business Information, Inc.
|
The Gluten-Free Gourmet Cooks Fast and Healthy: Wheat-Free and Gluten-Free with Less Fuss and Less Fat
by Bette Hagman
List Price: $18.00
Available from Amazon
$11.70
On 7-22-2006
See Item's Page
From Library Journal
Hagman, a pioneer in recipes made especially for celiacs and others allergic to wheat and gluten (see The Gluten-Free Gourmet, LJ 6/15/90, and More from the Gluten-Free Gourmet, LJ 6/15/93), has, in this book, added many new low-fat, quick-and-easy recipes. She lists the new bean flours (with sources for them) that can be used in her cake, pie, and cookie recipes and provides bread recipes for bread machines using these new wheat-free flours. Hagman also features recipes for every part of the meal, including stir-fry dinners and recipes for vegetarians; she does use a fair amount of cheese and eggs in these. Some of the recipes (such as mock apple pie filling with zucchini) would interest gourmets and cooks who like to experiment as well as those who find it necessary, healthwise, to adopt such a diet. Highly recommended for all health and cooking collections. (Index not seen.)?Loraine F. Sweetland, Information Problem Solvers, Laurel, Md.
Copyright 1996 Reed business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
From Booklist
Imagine a world where wheat and anything made of rye, oats, or barley were off-limits, then further imagine being deprived of favorite recipes from lasagna and pizza to crusty oven-fresh bread and apple pie. That's what faces people with an autoimmune system refusing to tolerate these food products. Hagman emphasizes speed of preparation and low-fat/low-cholesterol recipes. Her more than 175 dishes don't venture too far from the traditional fare; nor will her ingredient substitutes cause much consternation or surprise among home chefs. The only serious omission is the absence of nutritional analyses for any of the recipes. Barbara Jacobs
--This text refers to an out of print or unavailable edition of this title.
|
Vegan World Fusion Cuisine : Over 200 award-winning recipes, Dr. Jane Goodall Foreword, Third Edition
by Mark Reinfeld; Bo Rinaldi
List Price: $24.95
Available from Amazon
$19.49
On 7-22-2006
See Item's Page
Dr Jane Goodall, DBE, Founder Jane Goodall Institute, UN Messenger of Peace-from the foreword
"There is much here that will help you discover the sense of well-beingthat results from a vegetarian diet."
John Robbins, Founder EarthSave International
"Here we have beautifully presented recipes that are delicious, fun, easy to prepare and healthy."
|
Weber's Art of the Grill: Recipes for Outdoor Living
by Chronicle Books LLC Staff, Tim Turner, Mike Kempster, and Jamie Purviance
List Price: $35.00
Available from Amazon
$22.05
On 7-22-2006
See Item's Page
Product Review
Ever grill a banana? Want to grill a peach, but not sure what to do next? You need Weber's art of the Grill from those nice people at Weber who brought us the covered kettle charcoal grill and, now, a full array of gas-fired outdoor grills. It's not just about grilling hamburgers anymore, and this lush book is here to prove how wide a range of cooking opportunities exist under the cover of your grill. We start with the essentials, the differences between direct and indirect cooking, and move right into those basic sauces that give grilled foods the piquancy we so adore: Honey-Ginger Peach Sauce, Dijon Wine Sauce, Hot Pepper Vinegar Sauce, Weber's Tangy Barbecue Sauce. Then there's a menu planner. The Wine Country Lunch, for example, includes Grilled Tuna Niçoise, Butterflied Chicken Under Bricks, and Grilled Peaches with Fresh Cherry Sauce. business Casual includes Caponata Bruschetta, Smoky Lobster Tails and Corn on the Cob, and S'Mores All Grown Up. The chapters break out as Starters, Meats, Chicken and Poultry, Fish and Seafood, Vegetable Main Dishes, Sides and Salads, and Desserts--all of it based on grilled foods of one kind (the grilled bread of Bruschetta) or another (the grilled butternut squash of Grilled Butternut Squash and Ginger Soup with Spiced Peanuts). This is not a snooty, party-food book loaded with recipes you'll never want to try--not with the likes of Prime Rib with Texas Dry Rub or Moroccan Butterflied Leg of Lamb tucked between the book's covers. Author Jamie Purviance's central theme through all the recipes is to make it easy to get that terrific grilled flavor on the table. He knows that given just a little exposure to working with a grill--and admittedly, there is a little bit of a learning curve to get to the comfort zone--any cook who likes to eat great-tasting food will keep coming back. With Weber's art of the Grill in hand, you may find yourself outside in the middle of winter firing up the grill to bring those midsummer flavors on home. And who could blame you? --Schuyler Ingle
From Library Journal
This lavish book from the grill manufacturer includes full-page color photographs (of the extreme close-up, "big food" variety) of every recipe and a techniques section illustrated with attractive watercolors. The upscale, sophisticated recipes, ranging from Grilled Scallops with Fresh Pea Sauce to Fettuccine with Grilled Radicchio and Roquefort Cheese, are interspersed with a few spreads called "Settings" that portray the good life (e.g., "Wine Country Lunch"). Recommended for collections where grilling books are popular.
Copyright 1999 Reed business Information, Inc.
|
Additional Pages: 1 2 3
© Adapt, Inc. 1998-2006
|
Other Shops:
American States,
Atlases,
Art,
Art Techniques,
Audio Books,
Authors,
Biographies,
Business,
Celebrities,
Children's,
Cities,
Computers,
Cookbooks,
Countries,
Dictionaries,
En Español,
Encyclopedias,
History,
Horror,
Large Print,
Law,
Medical,
Mystery,
Photographers,
Photography Techniques,
Powell's Selections,
Presidents,
Research,
Romance,
Sci-Fi,
Study Guides,
Subjects,
Techical,
Teenagers,
Textbooks,
Travel
Books
Resources
Most Watched Book Auctions
Cooking Contest Recipes at Sduf
Book Review Directory
Reviewed Authors
Reviewed Titles
Review List
Site Map
|
based on 38 Reviews. (Write a Review.)
