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The Basque Book

Author: Alexandra Raij
Publisher:
ISBN: 1607747618
Size: 48.67 MB
Format: PDF
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"Few cuisines have captured more diners' imaginations, or inspired more chefs and restaurants around the world than that of Spain. And within the Spanish culinary pantheon, Basque cooking from the north is considered one of the country's most fascinating and essential traditions. In Basque, star chefs Alex Raij and Eder Montero take readers on a tour of the Basque countryside, in the process revealing the iconic ingredients, cooking techniques, and traditional dishes that define Basque cooking. They also share dishes from their award-winning New York restaurants, all inspired by the Basque kitchen but featuring elegant preparations and delightfully unexpected flavor combinations. The result is a complete primer on Basque cooking, with a wide array of recipes, ranging from a simple pil pil or refrito to showstopping pintxos and mains."

Life And Food In The Basque Country

Author: Maria Jose Sevilla
Publisher: New Amsterdam Books
ISBN: 1461733138
Size: 49.47 MB
Format: PDF, Docs
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Ask any Spaniard where you will find the best food in the country and the answer is invariably the Basque provinces. In this beautifully written book, Marìa José Sevilla describes the region through the eyes of men and women whose lives embrace every aspect of its cooking and culinary traditions, and records the recipes she has learned from them. The author takes us from market to caserìo, or farmstead, and shows how the strength of Basque cuisine comes from the quality and range of local produce: superb fish from the Cantabrian coast, cheeses and wild mushrooms from the mountains, and vegetables and fruit—including apples for cider-making—from the caserìos of the valleys. Through her portraits of a fisherman, a craftsman of wooden cheese-making utensils, a wine producer, and a young city housewife, the author shows the historical influences and fierce regional pride behind this distinctive culinary repertoire. Finally, three professional chefs take us into their kitchens, and show us how their superb cooking is based on rich popular traditions. More than eighty authentic recipes punctuate evocative descriptions of cultural and culinary traditions, making this an ideal book for the inquisitive traveler who enjoys good food.

Mastering The Art Of Soviet Cooking

Author: Anya Von Bremzen
Publisher: Crown
ISBN: 0307886816
Size: 67.89 MB
Format: PDF, Mobi
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Evokes a mid-20th-century Soviet experience, as the author traces her upbringing by an anti-Soviet mother, her witness to the political events surrounding the empire's collapse, and her parallel food universes that included both simple and sumptuous fare.

The New Mediterranean Jewish Table

Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520284992
Size: 66.70 MB
Format: PDF, ePub, Mobi
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"For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.

The Basque Table

Author: Teresa Barrenechea
Publisher: ReadHowYouWant.com
ISBN: 1458757587
Size: 80.89 MB
Format: PDF, ePub, Mobi
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In the Basque region of Spain, food and eating are the center of everyday life and the focus of endless conversation. This award-winning, internationally acclaimed cookbook presents 130 recipes for casual, elegant fare from this food-centric region's increasingly popular cuisine. With an emphasis on high-quality fresh ingredients, simply prepared, the Basque style of cooking fits right in with today's back-to-basics focus on whole foods. For starters, there are plates full of pinchos, the Basque version of tapas, including Eggs Stuffed with Anchovies and Tuna, and Smoked Salmon and Asparagus Pinchos. Among main courses, there is a wealth of light and healthy fish and shellfish fare including Cod-Stuffed Piquillo Peppers with Biscayne Sauce and Red Snapper Guernica-Style, and rustic and hearty meat and chicken dishes such as Top Loin of Pork Cooked with Milk, Chicken Breasts with Garlic and Parsley, and Venison with Red Currant Sauce. Soups, stews, salads, and sides round out the feast.

Basque

Author: José Pizarro
Publisher: Hardie Grant Publishing
ISBN: 1743583834
Size: 13.64 MB
Format: PDF
View: 2005
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In Basque, José Pizarro shows readers how to create some of the best-loved dishes from the Basque Country at home. He will dispel the myth that creating tapas and traditional Spanish fare is scary and show you how to take the great experience of being in the little bars of San Sebastián into your own kitchen. The food of this region is wonderful to share with your family and friends – but it’s also about fun, informality and not being a slave to your stove! Set to the backdrop of the stunning views of San Sebastian and the rest of Basque Country, you’ll really feel like you’re on a magical holiday in Spain. José has also put together some menus and drinks suggestions to help you plan, shop, cook and, most importantly, enjoy this wonderful way of eating and socialising.

Romeo And Juliet In Palestine

Author: Tom Sperlinger
Publisher: John Hunt Publishing
ISBN: 1782796363
Size: 62.71 MB
Format: PDF, Mobi
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Is 'Romeo and Juliet' really a love story, or is it a play about young people living in dangerous circumstances? How might life under occupation produce a new reading of 'Julius Caesar'? What choices must a group of Palestinian students make, when putting on a play which has Jewish protagonists? And why might a young Palestinian student refuse to read? For five months at the start of 2013, Tom Sperlinger taught English literature at the Abu Dis campus of Al-Quds University in the Occupied West Bank. In this account of the semester, Sperlinger explores his students' encounters with works from 'Hamlet' and 'The Yellow Wallpaper' to Kafka and Malcolm X. By placing stories from the classroom alongside anecdotes about life in the West Bank, Sperlinger shows how his own ideas about literature and teaching changed during his time in Palestine, and asks what such encounters might reveal about the nature of pedagogy and the role of a university under occupation.

My Basque Cuisine

Author: Ash Mair
Publisher:
ISBN: 9781742578644
Size: 63.58 MB
Format: PDF, ePub, Docs
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Ash Mair, chef, writer, author and winner of UK MasterChef: The Professionals presents a skillful interpretation of the food of the Basque Country and Spain in this fabulous volume of recipes suitable for the home cook. The Basque region, taking in a portion of northern Spain and southwest France, has a strong cultural identity and is rightly famed as a gastronome's paradise. The region's fertile pasture and arable lands together with its coastal waters, which offer up an abundant array of fish and seafood, provide the ingredients that make up this traditional cuisine. Cured hams, spicy sausages, hot peppers, sweet almonds, fresh fish and flavourful tomatoes are some of the everyday ingredients that are integral to Basque Country dishes, with the emphasis on fresh, seasonal and local produce. This tempting collection of more than 100 recipes includes many classic dishes, well-known favourites and modern interpretations of traditional recipes including Catalan Fish Stew of Monkfish, Prawns, Mussels and Clams, Basque Onion, Pepper and Tomato Stew, Paella with Chorizo, Morcilla and Wood-roasted Peppers, and Chicken Braised with Cannellini Beans, Tomato and Chorizo. Included too, is a visually appealing selection of tapas and pintxos, and a mouthwatering menu of desserts that will tempt the tastebuds and delight the palate, which are the essence of this talented chef's dishes. Illustrated with beautiful photography, My Basque Cuisine, is a lavish book that is a feast for the eyes and essential reading for every serious cook.

Taking On Water

Author: David Rawding
Publisher: Red Adept Publishing, LLC
ISBN:
Size: 11.35 MB
Format: PDF, ePub
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When James Morrow, a social worker, first meets Kevin Flynn, he suspects the teen is being abused. To learn more about Kevin’s home life, he gets to know the boy’s father, Tucker, who’s a lobsterman. James is able to put his suspicions to rest, and the two families begin to form a friendship. When a kid at the local recreation center dies of an overdose, Detective Maya Morrow adds the case to the long list related to the drug problem plaguing the small New Hampshire coastal town of Newborough. But her investigation gets her much too close to the dangerous players. Both the Morrows and the Flynns are holding dark secrets, and when their lives collide, tragedy is inevitable.