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Bulgarian cuisine is distinct, yet eclectic at the same time with Mediterraneaninfluence and flavors of its surrounding countries. Bulgaria borders the BlackSea, between Romania and Turkey. Greece is also a neighbor, along withSerbia and Macedonia to the west.This cookbook features 50 personal, but authentic recipes in attempts tofurther the tradition of keeping alive century old recipes of Bulgarian cuisine. Ihave tried to keep the recipes as authentic as possible with using Americanbased ingredients and with every dish, dessert or drink there is a story to betold...
Book Synopsis Cooking Traditions of Bulgaria, Expanded Second Edition (Black and White) by : Kathryn Donev
Download or read book Cooking Traditions of Bulgaria, Expanded Second Edition (Black and White) written by Kathryn Donev and published by . This book was released on 2016-08-16 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bulgarian cuisine is distinct, yet eclectic at the same time with Mediterraneaninfluence and flavors of its surrounding countries. Bulgaria borders the BlackSea, between Romania and Turkey. Greece is also a neighbor, along withSerbia and Macedonia to the west.This cookbook features 50 personal, but authentic recipes in attempts tofurther the tradition of keeping alive century old recipes of Bulgarian cuisine. Ihave tried to keep the recipes as authentic as possible with using Americanbased ingredients and with every dish, dessert or drink there is a story to betold...
An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Book Synopsis Cuisine and Culture by : Linda Civitello
Download or read book Cuisine and Culture written by Linda Civitello and published by John Wiley & Sons. This book was released on 2011-03-29 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Book Synopsis On Food and Cooking by : Harold McGee
Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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.
Book Synopsis Black Sea by : Caroline Eden
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.
An illuminating and practical guide to Bulgarian culture and society. It will help you turn your visit whether its for business of for pleasure into a memorable and enriching experience. Contents include: local customs and traditions; the impact of history, religion and politics; the Bulgarians at home, work and play; eating and drinking Bulgarian style; dos, don'ts and taboos; business practices; communication, spoken and unspoken, and many practical tips for managing the unexpected.
Book Synopsis Bulgaria - Culture Smart! by : Juliana Tzvetkova
Download or read book Bulgaria - Culture Smart! written by Juliana Tzvetkova and published by Culture Smart! The Essential G. This book was released on 2015-06-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illuminating and practical guide to Bulgarian culture and society. It will help you turn your visit whether its for business of for pleasure into a memorable and enriching experience. Contents include: local customs and traditions; the impact of history, religion and politics; the Bulgarians at home, work and play; eating and drinking Bulgarian style; dos, don'ts and taboos; business practices; communication, spoken and unspoken, and many practical tips for managing the unexpected.
Dramatically improve your health by eating foods filled with dynamic probiotics that supercharge your body! Ordinary foods become powerful health agents in a few easy steps using ancient wisdom and time-tested techniques such as natural fermentation. Author and educator Donna Schwenk tells her compelling story of how she transformed her family's health by creating foods that conquer sicknesses, including diabetes, high blood pressure and IBS. Hundreds of families have attended Donna's seminars and renewed their health, changing their lives forever! After numerous requests from her seminar participants, Donna has provided this compilation of over sixty delicious recipes that were the key to her own success. With her simple step-by-step instructions, you too can learn to make delicious probiotic foods that will create wellness and restore your health. You can enjoy a preview at: www.culturedfoodlife.com or follow Donna on her blog at www.blog.culturedfoodlife.com
Book Synopsis Cultured Food Life by : Donna Schwenk
Download or read book Cultured Food Life written by Donna Schwenk and published by Xlibris Corporation. This book was released on 2011 with total page 66 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatically improve your health by eating foods filled with dynamic probiotics that supercharge your body! Ordinary foods become powerful health agents in a few easy steps using ancient wisdom and time-tested techniques such as natural fermentation. Author and educator Donna Schwenk tells her compelling story of how she transformed her family's health by creating foods that conquer sicknesses, including diabetes, high blood pressure and IBS. Hundreds of families have attended Donna's seminars and renewed their health, changing their lives forever! After numerous requests from her seminar participants, Donna has provided this compilation of over sixty delicious recipes that were the key to her own success. With her simple step-by-step instructions, you too can learn to make delicious probiotic foods that will create wellness and restore your health. You can enjoy a preview at: www.culturedfoodlife.com or follow Donna on her blog at www.blog.culturedfoodlife.com
Balkan ceramic studies is an emerging field within archaeology. This book brings together diverse studies by leading researchers and upcoming scholars, capturing the variety of current archaeological, ethnographic, experimental and scientific studies on Balkan ceramic production, distribution and use.
Book Synopsis Tracing Pottery-Making Recipes in the Prehistoric Balkans 6th–4th Millennia BC by : Silvia Amicone
Download or read book Tracing Pottery-Making Recipes in the Prehistoric Balkans 6th–4th Millennia BC written by Silvia Amicone and published by Archaeopress Publishing Ltd. This book was released on 2019-07-31 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: Balkan ceramic studies is an emerging field within archaeology. This book brings together diverse studies by leading researchers and upcoming scholars, capturing the variety of current archaeological, ethnographic, experimental and scientific studies on Balkan ceramic production, distribution and use.
New York TimesBestseller Baratunde Thurston’s comedic memoir chronicles his coming-of-blackness and offers practical advice on everything from “How to Be the Black Friend” to “How to Be the (Next) Black President”. Have you ever been called “too black” or “not black enough”? Have you ever befriended or worked with a black person? Have you ever heard of black people? If you answered yes to any of these questions, this book is for you. It is also for anyone who can read, possesses intelligence, loves to laugh, and has ever felt a distance between who they know themselves to be and what the world expects. Raised by a pro-black, Pan-Afrikan single mother during the crack years of 1980s Washington, DC, and educated at Sidwell Friends School and Harvard University, Baratunde Thurston has more than over thirty years' experience being black. Now, through stories of his politically inspired Nigerian name, the heroics of his hippie mother, the murder of his drug-abusing father, and other revelatory black details, he shares with readers of all colors his wisdom and expertise in how to be black. “As a black woman, this book helped me realize I’m actually a white man.”—Patton Oswalt
Book Synopsis How to Be Black by : Baratunde Thurston
Download or read book How to Be Black written by Baratunde Thurston and published by Harper Collins. This book was released on 2012-01-31 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York TimesBestseller Baratunde Thurston’s comedic memoir chronicles his coming-of-blackness and offers practical advice on everything from “How to Be the Black Friend” to “How to Be the (Next) Black President”. Have you ever been called “too black” or “not black enough”? Have you ever befriended or worked with a black person? Have you ever heard of black people? If you answered yes to any of these questions, this book is for you. It is also for anyone who can read, possesses intelligence, loves to laugh, and has ever felt a distance between who they know themselves to be and what the world expects. Raised by a pro-black, Pan-Afrikan single mother during the crack years of 1980s Washington, DC, and educated at Sidwell Friends School and Harvard University, Baratunde Thurston has more than over thirty years' experience being black. Now, through stories of his politically inspired Nigerian name, the heroics of his hippie mother, the murder of his drug-abusing father, and other revelatory black details, he shares with readers of all colors his wisdom and expertise in how to be black. “As a black woman, this book helped me realize I’m actually a white man.”—Patton Oswalt
Book Synopsis Kaukasis The Cookbook by : Olia Hercules
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 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 100 recipes from Georgia and beyond.
Conference proceedings from 'Antec 2001' held on 6-10 May 2001 in Dallas, Texas. This includes the Volume III topic of Special Areas Color and Appearance Division.
Book Synopsis SPE/ANTEC 2001 Proceedings by : Spe
Download or read book SPE/ANTEC 2001 Proceedings written by Spe and published by CRC Press. This book was released on 2001-05-07 with total page 1408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Conference proceedings from 'Antec 2001' held on 6-10 May 2001 in Dallas, Texas. This includes the Volume III topic of Special Areas Color and Appearance Division.
