Cooking of the Gulf

Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates
Author: Tess Mallos
Publisher: N.A
ISBN: 9781898259060
Category: Cooking
Page: 64
View: 9965

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Even the most serious and well travelled of cooks would be amazed at the vast array of spices and fresh ingredients available in the markets of the Gulf States. The arid landscape of the region contrasts remarkably with the abundance of food and flavours. Cooking of the Gulf enables you to bring these unique flavours into your kitchen. With easy-to-prepare recipes, you will be able to delight family and friends with the aromatic flavours of Arabic cooking.

Arabian Nights Cookbook

From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking
Author: Habeeb Salloum
Publisher: Tuttle Publishing
ISBN: 1462905242
Category: Cooking
Page: 160
View: 5952

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**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award** Prepare delicious and healthy meals with this award-winning Arabian cookbook For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world. The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas. Authentic Arabian recipes include: Classic Hummus Chickpea Puree Spicy Eggplant Salad Hearty Meat and Bulghur Soup Tandoori Chicken, Omani-Style Golden Meat Turnovers Fish Fillets in an Aromatic Red Sauce Spicy Falafel Patties Delicious Stuffed Zucchini Cardamom Fritters with Walnuts in Orange-Blossom Syrup Real Arab Coffee Made Just Right And many more…

Gumbo Love

Recipes for Gulf Coast Cooking, Entertaining, and Savoring the Good Life
Author: Lucy Buffett
Publisher: Hachette UK
ISBN: 1455566462
Category: Cooking
Page: 288
View: 6186

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A delicious love letter to the Gulf Coast's vibrant food culture. Since she was a young girl, Lucy Buffett has believed in the power of gumbo-the stirring, the transformation of the roux, the simple ingredients cooking up into something much better than just the sum of its parts. It's only fitting that she signs her name with "Gumbo Love" and that she makes a living feeding people the most delicious, soul-satisfying food. Her new cookbook, GUMBO LOVE, is a labor of love and includes recipes from all over the Gulf Coast. The dishes incorporate Caribbean, Cajun, Cuban, Mexican, Old Florida, and Creole influences. Lucy proves through her collection of recipes that the Gulf Coast has its own distinct flavors and traditions that make it a coastal destination year after year. And with some of the best seafood and produce the country has to offer, the Gulf Coast-beyond just New Orleans-has a vibrant cuisine and culture, making it a treasured culinary destination in its own right.Lucy combines over one hundred new recipes with old favorites. She lives by her mother's philosophy: "Life is short-eat dessert first," so the very first chapter is filled with delectable sweets like Classic Southern Pound Cake with Strawberries, Buttermilk Orange Chess Pie, and Salted Butterscotch Blondies. Since you can't live on dessert alone, you'll find Gulf Coast favorites from Tailgate Shrimp and Crab Dip to Lucy's Signature Summer Seafood Gumbo, and Crab and Corn Fritters, along with dozens of other seafood appetizers and main dishes. And if you tire of seafood, Lucy shares her family favorites like Daddy's Fried Chicken, Beer-Braised Beef Brisket, Southern Fried Creamed Corn, and Greens and Grits.Incorporating stories from Lucy's childhood growing up in Mobile, Alabama, adventures traveling the seas as a cook, time spent working as a chef in New Orleans, and her philosophy of relaxation, gratitude, and seizing the day, this cookbook entertains and inspires as it serves up recipe after recipe, each tastier than the last.

Gulfshore delights

a collection of recipes from the Florida Gulfshore
Author: Junior League of Fort Myers
Publisher: Favorite Recipes Pr
ISBN: 9780961331405
Category: Cooking
Page: 286
View: 6614

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Even though the Gulf dominates the life of this region, this is not just another seafood cookbook. Cattle, citrus and other tropical fruits, and many vegetable abound in this area. Many of the original recipes use quality ingredients all readily available.

LuLu's Kitchen

A Taste of the Gulf Coast Good Life
Author: Lucy Buffett
Publisher: Hachette UK
ISBN: 1455566470
Category: Cooking
Page: 304
View: 8636

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Updated with a new introduction and amazing photography, the bestselling cookbook by Lucy Buffett (chef sister of Jimmy Buffett) includes authentic family recipes from her Alabama and Florida destination restaurants, Lulu's. LULU'S KITCHEN is Lucy Buffett's culinary guide to classic Southern coastal cuisine and is packed with more than 120 signature recipes from her famous Gulf Coast restaurant, LuLu's, and LULU'S KITCHEN is the next best thing to being there. Tucked inside are humorous stories and plenty of wit and wisdom from Lucy's own kitchen. The book features party menus, Buffett family favorites, and lots of telling it like it is. Recipes include soul-satisfying delights like West Indies Salad, Heavenly Fried Crab Claws, Garlic Cheese Grits, and Silver Queen Succotash-not to mention a whole chapter of specialty cocktails that will have you daydreaming of cold margaritas and warm sand between your toes.

The New Encyclopedia of Southern Culture

Volume 7: Foodways
Author: John T. Edge
Publisher: UNC Press Books
ISBN: 1469616521
Category: Reference
Page: 336
View: 8913

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When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.

The Gift of Southern Cooking

Recipes and Revelations from Two Great American Cooks
Author: Edna Lewis,Scott Peacock
Publisher: Knopf
ISBN: 0307962717
Category: Cooking
Page: 352
View: 1958

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Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis’s Virginia country cooking and Scott Peacock’s inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own. Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular. Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure- tasting, genuinely American recipes. Above all, the Southern table stands for hospitality, and the authors demonstrate that the way everything is put together--with the condiments and relishes and preserves and wealth of vegetables all spread out on the table--is what makes the meal uniquely Southern. Every occasion is celebrated, and at the back of the book there are twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table. Here, then, is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.

Soul Food

The Surprising Story of an American Cuisine, One Plate at a Time
Author: Adrian Miller
Publisher: UNC Press Books
ISBN: 1469607638
Category: Cooking
Page: 352
View: 1171

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2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.

A Taste of the Gulf Coast

The Art and Soul of Southern Cooking
Author: Jessie Tirsch
Publisher: Macmillan General Reference
ISBN: 9780028603568
Category: Cooking
Page: 258
View: 802

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Offers two hundred recipes for dishes from the coastal regions of Florida, Alabama, Mississippi, Louisiana, and Texas

Cooking for the Common Good

The Birth of a Natural Foods Soup Kitchen
Author: Larry Stettner,Bill Morrison,Sarah Hinckley
Publisher: North Atlantic Books
ISBN: 1556439571
Category: Biography & Autobiography
Page: 190
View: 4125

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"A history of The Common Good Soup Kitchen, a volunteer-run community cafâe and free soup program on Mount Desert Island, Maine"--Provided by publisher.

Mastering the Art of Southern Cooking

Author: Nathalie Dupree
Publisher: Gibbs Smith
ISBN: 1423623169
Category: Cooking
Page: 150
View: 3123

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Through more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.

Essentials of Southern Cooking

Techniques and Flavors of a Classic American Cuisine
Author: Damon Fowler
Publisher: Rowman & Littlefield
ISBN: 149300400X
Category: Cooking
Page: 432
View: 5464

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An authentic collection of recipes celebrating Southern traditions. Southern cooking as most people think of it doesn’t exist. After all, there are as many ways to make real corn bread, gumbo or fried chicken as there are cooks. Instead of dwelling on conventional notions of authenticity, Essentials of Southern Cooking honors the spirit, the history, the people, and the taste of the classic Southern table by focusing on the essence of great Southern food and combining traditional ingredients in fresh ways. In this tempting collection of over 200 recipes, author Damon Lee Fowler balances the enduring appeal of rural Southern flavors with the modern sensibilities of today’s cook. It’s an engaging and informative look at the heritage of Southern cuisine. Sampling of recipes: Creamy Chicken Pot Pies Sweet Potato Cobbler Scalloped Oysters Lowcountry Crab au Gratin Baked Vidalia Sweet Onions with Ham Bourbon-Grilled Flank Steak Shrimp Étouffée Pecan-Crusted Cat Fish Butter-Bean and Okra Ragout Old-Fashioned Southern Shortcake

Remembering Bill Neal

Favorite Recipes from a Life in Cooking
Author: Moreton Neal
Publisher: Univ of North Carolina Press
ISBN: 0807889601
Category: Cooking
Page: 256
View: 1334

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A gifted chef, restaurateur, and writer working at a time when Americans were beginning to take a new interest in their culinary heritage, Bill Neal (1950-1991) helped raise Southern food to national prominence. Having rescued spattered and faded recipe cards from the Chapel Hill restaurant they founded together, Bill's former wife and business partner, Moreton Neal, has compiled a book that embodies the diversity and range of his cooking and illustrates the aesthetic that he applied to making meals. Remembering Bill Neal features more than 150 recipes--most of them never published before--from all stages of Bill's career: classic French dishes from La Residence, Southern traditional cooking from Crook's Corner, and fast and easy recipes from home. Moreton's introductory passages and headnotes introduce Bill to readers and put his recipes in the context of his career and his legacy as a chef. Part cookbook, part memoir, this volume both instructs and entertains, showing the lasting importance of Bill Neal's influence in the American regional cooking movement as well as being a muse and a mentor to a generation of Southern home and professional cooks.

The Border Cookbook

Authentic Home Cooking of the American Southwest and Northern Mexico
Author: Cheryl Alters Jamison,Bill Jamison
Publisher: Harvard Common Press
ISBN: 9781558321038
Category: Cooking
Page: 500
View: 5844

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Authentic home cooking of the American Southwest and Northern Mexico.

Classic Vegetarian Cooking from the Middle East and North Africa

Author: Habeeb Salloum
Publisher: Interlink Publishing
ISBN: 162371012X
Category: Cooking
Page: 288
View: 8590

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The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.

Under Construction: Logics of Urbanism in the Gulf Region

Author: Ms Leila Vignal
Publisher: Ashgate Publishing, Ltd.
ISBN: 1472412907
Category: Political Science
Page: 336
View: 1685

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Interdisciplinary in approach, this volume explores and deciphers the symbolic value and iconicity of the built environment in the Arab Gulf Region, its aesthetics, language and performative characteristics. Bringing together a range of studies by artists, curators and scholars, it demonstrates how Dubai appeared - at least until the financial crisis - to be leading the construction race and has already completed a large number of its landmark architecture and strategic facilities. In contrast, cities like the Qatari capital Doha still appear to be heavily ‘under construction’ and in countries like the Sultanate of Oman, ultra-luxury tourism projects were started only recently. While the construction of artificial islands, theme parks and prestige sport facilities has attracted considerable attention, much less is known about the region’s widespread implementation of innovative infrastructure such as global container ports, free zones, inter-island causeways and metro lines. This volume argues that these endeavours are not simply part of a strategy to prepare for the post-oil era for future economic survival and prosperity in the Lower Gulf region, but that they are also aiming to strengthen identitarian patterns and specific national brands. In doing so, they exhibit similar, yet remarkably diverse modes of engaging with certain global trends and present - questionably - distinct ideas for putting themselves on the global map. Each country aims to grab attention with regard to the world-wide flow of goods and capital and thus provide its own citizens with a socially acceptable trajectory for the future. By doing that, the countries in the Gulf are articulating a new semiotic and paradigm of urban development. For the first time, this volume maps these trends in their relation to architecture and infrastructure, in particular by treating them as semiotics in their own right. It suggests that recent developments in this region of the world not only represent a showcase of extraordinary initiatives by which these desert states have transformed, but also that the commodification of local ‘traditions’ acts as an essential element in the countries’ effort to design an Arab version of (hyper-)modernity and to position themselves as a regional and global archetype, which has frequently been adopted elsewhere.

Cooking with St. Clair

Author: Fredric Declouet
Publisher: AuthorHouse
ISBN: 0759683689
Category: Cooking
Page: 213
View: 5257

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Jay must find the saboteur before someone else dies... Code Blue! Kirkwood Medical Center electronic technician Jay Barlow knows about Life-and-death emergencies--he just never imagined that he'd be in that situation himself. While checking a defibrillator used to shock human hearts into action, Jay receives a jolt that starts a sinister, dangerous and ultimately fatal series of events. While Jay is recovering and being cared for tenderly by ER nurse, Debbie Farrell, Jay and his boss, Dan Harris, watch as the Biomedical Department is shocked by a series of mysterious and potentially lethal equipment malfunctions. As Jay's romance with the delectable Debbie grows, he and Dan begin to suspect deliberate sabotage. But why would anyone booby-trap machines designed to save lives? Jay himself becomes a suspect and then watches in horror as a fellow Technician dies in an accident caused by a faulty machine. When the breakdowns are used as an excuse to close down the entire department, Jay decides he must track down the killer before more innocent people are sacrificed. He suspects everyone, including his best friend, before uncovering the ruthless killer. Finally he recruits the entire department in a bizarre, fitting and very satisfying plot of revenge.

Favre Family Cookbook

Three Generations of Cajun and Creole Cooking from the Gulf Coast
Author: Favre Family
Publisher: Taylor Pub
ISBN: 9781886110755
Category: Cooking
Page: 223
View: 364

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The family of Greenbay quarterback Brett Favre share recipes for appetizers, salads, gumbos, soups, seafood, fish, poultry, meat, game, vegetables, breads, and desserts

Gulf Coast Cooking

Seafood from the Florida Keys to the Yucatán Peninsula
Author: Virginia T. Elverson
Publisher: Shearer Pub
ISBN: 9780940672567
Category: Cooking
Page: 215
View: 2551

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In one book, 300 mouth-watering recipes for the bounty of the Gulf Coast region, from amberjack to yellowtail snapper, shrimp to oysters. Pick up this book every time you want to make something special from fresh seafood, vegetables, and sweets.