Classic Palestinian Cuisine


Author: Christiane Dabdoub Nasser
Publisher: Saqi
ISBN: 0863568793
Category: Cooking
Page: 202
View: 2102

Continue Reading →

Classic Palestinian Cuisine is a collection of over one hundred mouh-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean. Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.

Classic Palestinian Cookery


Author: Christiane Dabdoub Nasser
Publisher: Al Saqi
ISBN: 9780863565489
Category: Cooking
Page: 224
View: 4098

Continue Reading →

This cookbook features a rich variety of dishes characteristic of the eastern regions of the Mediterranean and their culinary cultures. It is a collection of over 100 recipes - salads, soups, one-dish meals, stews and desserts - which represent traditional Palestinian cooking but also expose possibilities for a wider and more eclectic cuisine.

Jews and Their Foodways


Author: Anat Helman
Publisher: Oxford University Press
ISBN: 0190493593
Category: Religion
Page: 336
View: 3089

Continue Reading →

Food is not just a physical necessity but also a composite commodity. It is part of a communication system, a nonverbal medium for expression, and a marker of special events. Bringing together contributions from fourteen historians, anthropologists, sociologists, and literary critics, Volume XXVIII of Studies in Contemporary Jewry presents various viewpoints on the subtle and intricate relations between Jews and their foodways. The ancient Jewish community ritualized and codified the sphere of food; by regulating specific and detailed culinary laws, Judaism extended and accentuated food's cultural meanings. Modern Jewry is no longer defined exclusively in religious terms, yet a decrease in the role of religion, including kashrut observance, does not necessarily entail any diminishment of the role of food. On the contrary, as shown by the essays in this volume, choices of food take on special importance when Jewish individuals and communities face the challenges of modernity. Following an introduction by Sidney Mintz and concluding with an overview by Richard Wilk, the symposium essays lead the reader from the 20th century to the 21st, across Europe, the Middle East, Africa, and North America. Through periods of war and peace, voluntary immigrations and forced deportations, want and abundance, contemporary Jews use food both for demarcating new borders in rapidly changing circumstances and for remembering a diverse heritage. Despite a tendency in traditional Jewish studies to focus on "high" culture and to marginalize "low" culture, Jews and Their Foodways demonstrates how an examination of people's eating habits helps to explain human life and its diversity through no less than the study of great events, the deeds of famous people, and the writings of distinguished rabbis.

Food Cultures of the World Encyclopedia


Author: Ken Albala
Publisher: ABC-CLIO
ISBN: 0313376263
Category: Social Science
Page: 1400
View: 9899

Continue Reading →

This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. * Entries covering over 150 countries and cultures from around the world * More than 100 expert contributors * Vignettes * An index that facilitates cross-cultural comparison

Banipal

Magazine of Modern Arab Literature
Author: N.A
Publisher: N.A
ISBN: N.A
Category: Arabic literature
Page: N.A
View: 3589

Continue Reading →

Library Journal


Author: Melvil Dewey,Karl Brown,Frederick Leypoldt,Bertine Emma Weston,Helen E Wessells
Publisher: N.A
ISBN: N.A
Category: Libraries
Page: N.A
View: 4540

Continue Reading →

Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Juniorlibraries, 1954-May 1961). Issued also separately.

Zaitoun

Recipes and Stories from the Palestinian Kitchen
Author: Yasmin Khan
Publisher: Bloomsbury Publishing
ISBN: 1408898306
Category: Cooking
Page: 256
View: 1598

Continue Reading →

A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain 'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi 'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool – the plump Palestinian couscous – in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.

Index Islamicus


Author: Heather Bleaney
Publisher: Brill Academic Publishers
ISBN: N.A
Category: Architecture
Page: 648
View: 508

Continue Reading →

A bibliography of books, articles and reviews on Islam and the Muslim world which were published in the year 2001 with additions from 1993-2000. This annual volume is published as part of the 2002 subscription. It supersedes the advance issues published in 2001, as well as containing much data not previously published in Index Islamicus.

Salz. Fett. Säure. Hitze

Die vier Elemente guten Kochens.
Author: Samin Nosrat
Publisher: Antje Kunstmann
ISBN: 3956142829
Category: Cooking
Page: 472
View: 3222

Continue Reading →

Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.

A Modern Way to Cook

Über 150 schnelle vegetarische und vegane Rezepte für jeden Tag
Author: Anna Jones
Publisher: Mosaik Verlag
ISBN: 3641199107
Category: Cooking
Page: 352
View: 916

Continue Reading →

Vegetarisch kochen muss nicht kompliziert sein! Anna Jones, der Shootingstar der vegetarischen Küche, stellt 150 schnelle Rezepte vor, die im Handumdrehen zubereitet sind und einfach köstlich schmecken. Ihre raffinierten Gerichte für jeden Tag sind in nur 15, 20, 30 oder 40 Minuten auf dem Tisch. Dazu gibt es jede Menge schnelle Frühstücksideen, Desserts und Rezepte für die Vorratsküche. Unkomplizierte Zubereitung, unglaublicher Geschmack – so kocht man heute!

Deliciously Ella

Genial gesundes Essen für ein glückliches Leben
Author: Ella Mills (Woodward)
Publisher: eBook Berlin Verlag
ISBN: 382707858X
Category: Cooking
Page: 256
View: 3811

Continue Reading →

Ella Woodward sagt von sich, sie sei ein Zuckermonster gewesen, das nicht kochen konnte. Doch dann befiel sie die Nervenkrankheit POTS, und niemand konnte ihr helfen. Erst als sie ihre Ernährung umstellte, kam sie langsam wieder auf die Beine. Seither ernährt sie sich ausschließlich vegan und glutenfrei, aber das so köstlich und rundum wohltuend, dass ihr Millionen Menschen auf der ganzen Welt nacheifern. Denn ob sie mit einem Mango-Cashew-Smoothie Energie tankt, ob sie Paranuss-Pasta mit Rucola-Pesto kocht und zum Nachtisch Bananeneis serviert, nicht zu reden von ihren legendären Süßkartoffel-Brownies - stets laden ihre fantasievollen, einfachen Rezepte zum Nachmachen ein. »Bei Deliciously Ella geht es nicht darum, zu hungern oder sich zu kasteien. Es geht darum, den Körper mit vollwertigem Essen zu versorgen, damit man sich dauerhaft rundum lebendig fühlt und das Leben voll und ganz genießen kann. Denn kommt es nicht einzig und allein darauf an?«

Jerusalem

Das Kochbuch
Author: Yotam Ottolenghi,Sami Tamimi
Publisher: N.A
ISBN: 9783831023332
Category:
Page: 318
View: 2689

Continue Reading →