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Taste of Nepal - Jyoti Pathak - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

Taste of Nepal - Jyoti Pathak - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

WINNER GOURMAND COOKBOOK AWARD for Best Foreign Cuisine Cookbook “Highly recommended: a ‘must’ for any serious international cookbook collection: there’s simply nothing like it on the American market.” — The Midwest Book Review The landlocked nation of Nepal is tucked into the Himalayan mountains between India and Tibet. Nepali cuisine is surprisingly diverse for such a small country, with influences from both neighboring countries. In this cookbook, the popular staple daal-baat-tarkaari (rice served with lentils and vegetables) is showcased in all its healthful variations, as are a variety of potato, meat, and fish dishes. With more than 350 authentic, easy-to-follow recipes, Taste of Nepal is a complete culinary journey with guides to Nepali ingredients, kitchen equipment, and planning traditional meals, a Nepali-English glossary of terms, and delightful illustrations by a Nepali artist. Sample recipes: - - Maas ko Baara (Urad Bean Fritters) - - Kesari Bhuja (Saffron Rice) - - Daal ra Paalungo ko Saag (Spinach Dal) - - Phulka Roti (Whole Wheat Flatbread) - - Bhanta Saandheko (Roasted Eggplant with Sesame Seeds) - - Dashain ko Boka Maasu (Dashain Goat Curry) - - Tarkaari ko Momo (Mixed Vegetable Momo Filling) - - Piro Golbheda ko Chutney (Hot and Fiery Tomato Chutney) - - Doodh Haaleko Chiya (Milk Tea) -

DKK 190.00
1

Afghan Food & Cookery - Helen Saberi - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

Afghan Food & Cookery - Helen Saberi - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

Situated at the crossroads of four major regions-the Middle East, Central Asia, the Indian subcontinent and the Far East-Afghanistan has survived centuries of invasions, whether military, cultural or culinary. Its hearty cuisine includes a tempting variety of offerings: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yoghurt, pastries and delicious teas, all flavoured with delicate spices, are staple ingredients. This cookbook includes over 100 recipes, all adapted for the North American kitchen, for favourites like "Mantu" (Pasta filled with Meat and Onion), "Shinwari Kebab" (Lamb Chops Kebab), and "Qabili Pilau" (Yellow Rice with Carrots and Raisins). The author's informative introduction describes traditional Afghan holidays, festivals and celebrations. Also included is a section entitled "The Afghan Kitchen," which provides essentials about cooking utensils, spices, ingredients and methods. Complete with b/w maps and illustrations.

DKK 136.00
1

Mama Nazima's Cuisine - Rivka Goldman - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

Mama Nazima's Cuisine - Rivka Goldman - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

“… when it comes to understanding the soul of what makes Middle Eastern cooking so delicious, it''s one of the best hidden treasures on the market.”—Jessica Soffer, Saveur Magazine Now available in paperback for the first time, this unique Hippocrene cookbook explores the flavors of the Jewish-Iraqi table. When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture—and their rich cuisine. With Mongolian, Turkish, and Indian influences, Jewish-Iraqi cuisine is a special blend that has rarely been documented. Rivka Goldman takes the reader through her memories of an ancient land and culture and the culinary heritage passed on to her by her mother, Nazima. This elegant cookbook memoir describes the ways in which the unique sociopolitical history of the Jewish-Iraqi people has impacted their foods and the ways in which they are eaten, supplying over 100 healthful family recipes. Refreshing salads, hearty stuffed vegetable and meat dishes, and wholesome dumpling, fish and rice dishes all accompany tales of friendship, loyalty, persecution, escape, exile, and, of course, celebration. Sample recipes: - - Stuffed Meat Pockets (Hashwa ab Lahm) - - Pickled Mango (Ambah) - - Okra, Garlic and Mint (Bamia ab Thum oo Nanah) - - Chicken, Garbanzo Beans, and Raisins (Gige ab Hmas) - - Beef, Zucchini and Leek Soup (Marag ab Lahm oo Koossa) - - Feta Cheese Omelets (Aja ab Jibin) - - Garlic and Basil Fish (Smack ab Thum oo Rihan) - - Feta and Spinach Pie (Burekas im Gevina veh Tered) - - Semolina Dumplings with Zucchini (Kha Hamnsta) -

DKK 167.00
1

The Kerala Kitchen, Expanded Edition - Lathika George - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

The Kerala Kitchen, Expanded Edition - Lathika George - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

Gourmand World Cookbook Award winner “ My copy of The Kerala Kitchen has notes scribbled in it and has saffron stains on certain pages. Now it’s your turn to enjoy. So line up your spices, ready your grated coconut and go to it. You are in for both a literary and gastronomic treat . ”—Abraham Verghese, author of The Covenant of Water Now in an expanded edition with new recipes and photographs, this unique cookbook-memoir transports readers to Kerala, a verdant, tropical state on the Malabar Coast of South India. Since ancient times, seafarers and traders have been drawn by the lure of spices to Kerala. Saint Thomas also traveled this spice route, converting several Brahmin families who later intermarried with Syrians who had settled here; thus was born the vibrant Syrian Christian community of Kerala. Today, ayurvedic massage resorts and backwater cruises make this scenic land a top tourist destination, and spices still draw both travelers and gourmands to its rich culinary heritage. It is this legacy that The Kerala Kitchen brings us, through more than 170 recipes and the stories that accompany them. Authentic and easy to prepare, these recipes are adapted for the North American kitchen, and accompanied by a guide to spices, herbs, and equipment, as well as a glossary of food terms. Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales of talking doves, toddy shops, traveling chefs and killer coconuts, evoking the beauty of a bygone era as well as the compelling pull of the present one. Sample recipes : Meen Vevichathu (Fish Curry Cooked in a Clay Pot) Parippu (Lentils with Coconut Milk) Thiyal (Shallots with Tamarind and Roasted Coconut) Pesaha Appam (Steamed Rice Bread) Paalappam (Lace-Rimmed Pancakes) Karikku Pudding (Tender Coconut Pudding)

DKK 190.00
1

Flavors of al-Andalus - Janet Mendel - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

Flavors of al-Andalus - Janet Mendel - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking. Muslims first invaded the Iberian peninsula in 711 CE, crossing the narrow straits from North Africa and taking over most of what would become the country of Spain. The newly-conquered land initially under the caliphate of Damascus, was called al-Andalus and at one time covered almost the entire Iberian peninsula. At his palace of Medina Azahar around 950 CE, the Caliph of Córdoba dined on refined dishes of almond cream, lamb cooked with spices, eggplant stuffed with meat and scented with cinnamon, and carrot salad with sprigs of mint. The kingdoms of al-Andalus lasted eight centuries, ending in 1492 with the fall of Granada. Islamic culture left a deep mark on the country that became Spain—on language, science, literature and most certainly on cuisine. Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. Sample recipes: - White Gazpacho with Grapes ( Ajo Blanco con Uvas ) - Spinach with Raisins and Pine Nuts ( Espinacas con Pasas y Piñones ) - Fried Eggplant with Molasses ( Berenjena Frita con Miel de Caña ) - Monkfish with Raisins and Pine Nuts ( Rape al Mozarabe) - Chicken in Almond-Saffron Sauce ( Pollo en Pepitoria ) - Lamb Stew with Artichokes ( Cordero con Alcachofas ) - Almond Cream Pudding ( Sopa de Almendras ) - Marzipan Rings ( Melindres )

DKK 270.00
1

Foods and Flavors from Nepal - Jyoti Pathak - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

Foods and Flavors from Nepal - Jyoti Pathak - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

Birthplace of Buddha and home to stunning Himalayan peaks, Nepal is also known for its unique cuisine and rich cultural traditions. Nepal is a landlocked country that had little contact with the outside world for centuries, resulting in a unique culinary culture that was not influenced by other cuisines. After opening borders in the 1950s, however, Nepal’s cuisine evolved to take on influences from neighboring India, China and Tibet. Those influences, combined with Nepal’s vast cultural and geographic diversity, result in a singular cuisine characterized by the simplicity of fresh local ingredients that are artfully paired with herbs and spices. A Nepali staple is Daal-Bhaat-Tarkaari (lentil-rice-vegetable), found in many variations and flavors. It includes boiled rice accompanied by daal made from dried beans, lentils, or peas. A variety of fresh vegetables and leafy greens round out the meal. The use of spices is mild and subtle, but meals are often served with a side of spicy pickles. Meat, poultry, and fish are served only occasionally, mostly during celebrations. Author Jyoti Pathak’s first cookbook Taste of Nepal won a Gourmand World Cookbook award for Best Foreign Cuisine Cookbook and showcased the foods and recipes of her native Nepal to a wider audience. This new cookbook brings the foods and flavors of Nepal alive with color photographs throughout, notes about important Nepali customs, festivals and holidays, and a collection of 185 recipes that spans traditional Nepali fare to popular fusion dishes, street foods and the modern Nepali table. Also included are helpful chapters on Nepali ingredients, utensils and cooking techniques and a glossary of Nepali-English words. Sample recipes: - Kukhura ko Chowelaa (Chicken Chowelaa) - Jwaano-Bhaat (Ajowan Rice) - Maas ko Khichari (Split Urad Bean-Rice Khichari) - Panchamukhi Daal (Mixed Five Daal) - Tinkune-roti (Flaky Roti Bread) - Sit le Khaeko Raayo so Saag (Spiced Mustard Greens) - Pharsi ko Munta (Pumpkin Vine Shoots) - Rukh-Katahar ko Tarkaari (Green Jackfruit Curry) Alu ko Achaar (Spicy Potato Salad with Sesame Seeds) Dahi Haaleko Khasi ko Maasu (Goat Curry with Yogurt)

DKK 221.00
1

The Best of Afghan Cooking - Zarghuna S. Adel - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

The Best of Afghan Cooking - Zarghuna S. Adel - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

The most comprehensive collection of authentic Afghan recipes published in English, this cookbook brings the legendary hospitality and foods of the Afghan table to readers everywhere . Since ancient times, Afghanistan’s location in the heart of Central Asia has made it a crossroads for multiple cultures and culinary influences. The ancient city of Kabul was a hub for European, Chinese and Indian merchants as well as intellectuals and spiritual leaders. In this context, Afghanistan’s rich and multifaceted culinary identity evolved. To this day, Afghans retain the tradition of preparing food with freshly harvested ingredients. In most villages, flour is still ground in local mills and cows are milked daily, and the milk is then processed into fresh butter or yogurt. Kabobs, ranging from chicken, beef, lamb and fish, are seasoned with delicate spices before grilling. A variety of fresh vegetables, fruits, and herbs, along with lentils and meat, are used to prepare traditional stews called qurmas . Considered Afghanistan’s national food, rice dishes called palow are cooked with meat, onions, and distinctive spices such as cumin, cardamom, cinnamon, cloves, and black pepper. Dough prepared with fresh ingredients is shaped into bread, cookies, and cakes before being baked in a preheated ground oven called a tandoor. Aromatic spices and crunchy roasted nuts combined with fresh milk and wheat create unique desserts that are simple to prepare but deliver impressive results.Kabul native Zarghuna Adel brings a lifetime of cooking experience and years of research into this unique cookbook, which features authentic Afghan recipes that were lost or forgotten in the course of four decades of war and displacement. This volume features over 225 recipes, each with easy-to-follow instructions and a color photograph. Fifteen chapters cover the range of Afghan culinary offerings, from appetizers, soups, salads, and main dishes to condiments and desserts, and each chapter includes a detailed introduction to the history, origins, and cultural traditions that surround the recipes. Sample recipes : Ashak (leek dumplings with yogurt and ground beef) Kabob Teka (marinated lamb and vegetable kabobs) Badenjan Borani (eggplant appetizer with tomatoes and yogurt) Chapli Kabob (fried spicy ground beef patties) Qabeli Palow (long grain rice with onions, spices and tender meat) Halwa Ardi (wheat flour halwa with cardamom and nuts) Rout (fluffy sweet bread with sesame and nigella seeds) Chai Chawa (green tea with ginger, fennel and walnuts)

DKK 221.00
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