Download or read book My Favorite Recipes Tbilisi written by Mary Murphy and published by . This book was released on 2019-09-12 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lovely book will become a treasured favorite when it is filled with all the things you love to cook. Forget scraps of paper, collect your tried and tested recipes in one place and you will have a real storehouse and possibly a family heirloom. Space for Ingredients, Cooking Directions and Personal Notes for each recipe. In a convenient 9 x 6 size with 103 pages.

Download or read book The Georgian Feast written by Darra Goldstein and published by Univ of California Press. This book was released on 2013-12-24 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Every Georgian dish is a poem."—Alexander Pushkin According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes. The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

Download or read book Tasting Georgia written by Carla Capalbo and published by . This book was released on 2017-06-29 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Taste of Persia written by Naomi Duguid and published by Artisan Books. This book was released on 2016-09-20 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.

Download or read book Kaukasis The Cookbook written by Olia Hercules and published by Hachette UK. This book was released on 2017-08-10 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 100 recipes from Georgia and beyond.

Download or read book Eat Georgian Feel Good Vegan and Vegetarian Recipes from Helena written by Bedwell Helena and published by . This book was released on 2020-03-02 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: These vegan, fasting and vegetarian recipes are made by me personally and are inspired by Georgia. Easy recipes will delight the users worldwide.

Download or read book Herb written by Mark Diacono and published by Hardie Grant Publishing. This book was released on 2021-04-15 with total page 629 pages. Available in PDF, EPUB and Kindle. Book excerpt: Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen." — Nigella Lawson "At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years." — Nik Sharma Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb also opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive – whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.

Download or read book My Shanghai written by Betty Liu and published by HarperCollins. This book was released on 2021-03-11 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate.

Download or read book The Wines of Georgia written by GRANIK and published by Academie Du Vin Library Limited. This book was released on 2024-02-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: - Georgia has a fascinating wine background, claiming to be the birthplace of wine - The historic Georgian qvevri method has seen a rise in popularity due to the currently fashionable natural winemaking movement - Georgia's rich culture puts wine at its center and wine is uniquely important to its people - Lisa Granik is a Master of Wine with long connections with the country, making her ideally placed to comment on its wines Georgia has for the last 25 years been resurrecting its unique winemaking tradition and rediscovering the distinctiveness of its native varieties. A handful of producers in 1997 has now exploded to more than 1,300. Wine is arguably more important to Georgia than to any other country and its people firmly believe their country to be the birthplace of wine. Yet Georgian wines are still largely unknown in the West. Lisa Granik, who began visiting Georgia 30 years ago, starts The Wines of Georgia with a brisk tour through the history of the country and analysis of its complex geology, before moving on to consider Georgian wine culture. She explains not only winemaking methods and viticulture but also the centrality of wine to Georgian culture. Georgia can claim more than 400 native Vitis vinifera varieties; here Granik profiles the most commonly planted grapes, as well as the many 'lost' varieties being revived. The second half of the book details each of the major regions. Of Georgia's 20 PDOs, 15 are in the east, in Kakheti. With a history of wine education dating back 900 years, this prolific winemaking region is home to the qvevri, the conical clay vessel that for many represents Georgian winemaking. Stretching west, the regions become more sparsely populated; some places are still pioneer wine territory, with more amateur and self-taught winemakers. Granik provides details on the most significant producers, along with tips on sites of interest and places to eat and stay, for those visiting the country. This definitive book on Georgian wine is an essential text for anybody studying or making wine today.

Download or read book Black Sea written by Caroline Eden and published by Hardie Grant Publishing. This book was released on 2018-11-01 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW Updated Edition Winner of the Art of Eating Prize 2020 Winner of the Guild of Food Writers' Best Food Book Award 2019 Winner of the Edward Stanford Travel Food and Drink Book Award 2019 Winner of the John Avery Award at the André Simon Food and Drink Book Awards for 2018 Shortlisted for the James Beard International Cookbook Award ‘The next best thing to actually travelling with Caroline Eden – a warm, erudite and greedy guide – is to read her. This is my kind of book.’ – Diana Henry ‘Eden’s blazing talent and unabashedly greedy curiosity will have you strapped in beside her’ - Christine Muhlke, The New York Times 'The food in Black Sea is wonderful, but it’s Eden’s prose that really elevates this book to the extraordinary... I can’t remember any cookbook that’s drawn me in quite like this.’ – Helen Rosner, Art of Eating judge This is the tale of a journey between three great cities – Odesa, Ukraine’s celebrated port city, through Istanbul, the fulcrum balancing Europe and Asia and on to tough, stoic, lyrical Trabzon. With a nose for a good recipe and an ear for an extraordinary story, Caroline Eden travels from Odesa to Bessarabia, Romania, Bulgaria and Turkey’s Black Sea region, exploring interconnecting culinary cultures. From the Jewish table of Odesa, to meeting the last fisherwoman of Bulgaria and charting the legacies of the White Russian émigrés in Istanbul, Caroline gives readers a unique insight into a part of the world that is both shaded by darkness and illuminated by light. In this updated edition of the book, Caroline reflects on the events of the full-scale Russian invasion of Ukraine and the subsequent impact of the war on the people of the wider region. How Odesa, defiant against shelling and blackouts, has gained UNESCO protection while in Istanbul, over lunch with a Bosphorus ship-spotter, she finds out about the role of the Black Sea in the war and how Russians are smuggling stolen grain from Ukraine. Meticulously researched and documenting unprecedented meetings with remarkable individuals, Black Sea is like no other piece of travel writing. Packed with rich photography and sumptuous food, this biography of a region, its people and its recipes truly breaks new ground.

Download or read book Georgia A guide to the cradle of wine written by Miquel Hudin and published by Vinologue. This book was released on 2017-06-12 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipient of the Geoffrey Roberts Award, this book delves head first into the 8,000 year-old wine traditions of the Republic of Georgia. A storied past, this mountainous country on the Black Sea is finally getting recognition for its unique and wonderful wines and grapes including Rkatsiteli, Saperavi, Chinuri, Krakhuna, Kisi, and over 400 more. Made in both the “international method” of barrel and tank aging as well as the ancient method of terracotta pots called “kvevri“, Georgia offers up a wine for everyone and delicious local dishes to accompany them. This is your complete guide to the wines, food, and people of this beautiful land.

Download or read book Aegean written by Marianna Leivaditaki and published by Kyle Books. This book was released on 2020-07-02 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'A delicious evocation of place and memory from one of my favourite cooks.' Allan Jenkins, Editor of Observer Food Monthly 'This book is so much more than a cookbook, it's a love song to a very special place and we are lucky to have the brilliant Marianna as our guide.' Itamar Srulovich, co-founder of Honey & Co. 'I want to make everything in this beautiful book. An absolute treasure.' Rosie Birkett, author of The Joyful Home Cook With photography from Elena Heatherwick, the Fortnum & Mason Food and Drink Photographer of the Year 2020 Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing down all the recipes she would like to cook, helped by the Greek grannies' kitchen wisdom. Marianna's love for the food of her heritage flows off every page, but she also has a contemporary take on it. As head chef of Morito in Hackney, she has championed high-quality ingredients, presenting them in simple, stunning sharing plates, and has been critically acclaimed for doing so. These inspirational recipes derive from the SEA, the LAND and the MOUNTAINS. We all know the health benefits of a Mediterranean diet, rich in olive oil, fresh vegetables and fruit, nuts, fish and whole grains, as well as the importance of how you eat and appreciate your food. Marianna offers achievable, yet delicious dishes celebrating seasonal, fresh food that you can take time to enjoy with friends and family.

Download or read book Food Lovers Guide to Orlando written by Ricky Ly and published by Rowman & Littlefield. This book was released on 2013-02-05 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Best Restaurants, Markets & Local Culinary Offerings The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Favorite restaurants and landmark eateries • Farmers markets and farm stands • Specialty food shops, markets and products • Food festivals and culinary events • Places to pick your own produce • Recipes from top local chefs • The best cafes, taverns, wineries, and brewpubs

Download or read book Istanbul Eats written by Ansel Mullins and published by . This book was released on 2010 with total page 173 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Soviet Diet Cookbook exploring life culture and history one recipe at a time written by Anna Kharzeeva and published by Litres. This book was released on 2022-05-15 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Автор книги решила проверить, насколько актуальны рецепты из Книги о вкусной и здоровой пище. Для этого она приготовила больше 100 блюд из книги и попросила свою бабушку поделиться воспоминаниями о советском времени. Итогом стала книга, в которой записана устная история одной семьи через призму старых рецептов.

Download or read book Stories I Stole from Georgia written by Wendell Steavenson and published by Grove Press. This book was released on 2004-02-24 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: A memoir of life in Georgia after the fall of Communism introduces readers to the memorable, and sometimes insane, people who struggled to dominate the republics--and survive in them--after the decline of Soviet power.

Download or read book One Pot Three Ways written by Rachel Ama and published by Yellow Kite. This book was released on 2021-08-26 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Put flavour and flexibility at the heart of your kitchen with Rachel Ama's One Pot: Three Ways. Rachel Ama is reframing vegan cooking. Create a veg-packed centrepiece dish in one pan/pot/tray and choose from three creative and flavoursome ways to either serve it up with just a few ingredients or transform it into something else entirely. The options are endless - level up your leftovers and create a new feast each day, scale portions up or down, cook all three serving options for a vegan feast with friends, or freeze leftovers to refresh later when you're strapped for time - whatever you choose, this way of cooking will help you have dinner part-ready-and-waiting, making plant-based eating feel even more achievable every day. Transform or serve Peri Peri Mushrooms with: 1. Peri Peri Pittas 2. Potato Wedges & Slaw 3. Peri Peri Charred Sweetcorn Salad Bowls Serve up or refresh Caribbean Curried Jack into: 1. Coconut Rice & Coleslaw 2. Coconut Flatbreads with Tomato & Red Onion Salad 3. Caribbean Patties with Orange & Avocado Salad Rachel creates her recipes by moving through 'stations' in the kitchen, weaving together fresh ingredients, pantry staples, and, most importantly, the 'flavour station', where she adds spices, dried herbs and those all-important sauces to really bring each dish to life. So pick up Rachel's handy tips to help you live a vegan lifestyle simply and deliciously.