Search results for: pomegranate-soup

Pomegranate Soup

Author : Marsha Mehran
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For the inhabitants of the damp little Irish town of Ballinacroagh, the repertoire of gastronomic delights has never extended farther than the limp meals of the local inn's carvery. But things are about to change when the beautiful Aminpour sisters -- Marjan, Bahar and Layla -- arrive, determined to share the magic of their kitchen with the friendly locals. Opening Babylon Café, right in the heart of town, they begin serving up traditional Persian dishes and soon the townsfolk is lured to the new premises by the tantalizing aroma of fresh herb kuku, lamb abgusht and elephant ear fritters, washed down with gallons of jasmine tea from the old samovar. Not everyone welcomes the three women with open arms, though. The way to a man's heart is through his stomach, as they say, and the women of Ballinacroagh want their men back ... Filled with recipes, mouth-watering fragrances and mysterious spices, Pomegranate Soup is a heart-warming tale of romance, friendship and exotic food.

The Saffron Tales

Author : Yasmin Khan
File Size : 25.18 MB
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'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories – a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) tokofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

In a Persian Kitchen

Author : Maideh Mazda
File Size : 33.89 MB
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Much more than just a Middle Eastern cookbook, In a Persian Kitchen offers a look at a rich culinary culture in delightful detail. With colorful notes that reflect her family's traditions, Maideh Mazda offers readers the possibility of creating the delicate flavors of Persian cuisine. Maideh prioritizes economy and availability of ingredients, while at the same time offering wholly authentic recipes for such delicacies as: Pomengranate Sauce Ashe Reshte, a hearty beef noodle and lentil soup scented with cinnamom Ashe Torsh, a delicate dried fruit soup with cinnamon and mint And many more… Notes on preparation and reflections on her experience of Persian food and eating customs growing up in a traditional Azerbijian household make this book "a pleasure to read" —The New York Times.

Pomegranates

Author : Ann Kleinberg
File Size : 22.6 MB
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The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the ancient Greeks, and these days the fruit is enjoying the spotlight as one of the hot new culinary trends. Famed for its tart, refreshing juice and for its symbolism of royalty and fertility, the pomegranate is guaranteed to perk up almost any meal. Whether an integral part of a dish's composition or adding a bit of color and surprise as a garnish, pomegranates bring beauty and stimulating flavor. POMEGRANATES offers the natural and cultural history of the pomegranate throughout the world; gives tips on how to buy, eat, and use this delectable fruit; and then dishes up a comprehensive collection of 70 pomegranate recipes.More and more people seem perfectly happy to wrestle with this amazing fruit to experience its hard-gotten but ultimately satisfying taste treasure. A fully illustrated celebration of the pomegranate and its many culinary uses, including 70 recipes. In two recent and major medical studies, the pomegranate has been shown to be a great source of antioxidants. Includes a historical and cultural perspective on the pomegranate. Reviews“The pomegranate has suddenly become the trendiest fruit around.” —San Francisco Chronicle, January 14, 2004“Brighten holiday dishes with Pomegranates. A healthful source of antioxidants and vitamin C, [they] add a dash of jewel-like color to winter tables.”—Country Living Gardener

An Exaltation of Soups

Author : Patricia Solley
File Size : 54.39 MB
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Throughout history and around the world, soup has been used to bring comfort, warmth, and good health. A bowl of soup can symbolize so much—celebrations, major life passages, and the everyday. Inspired by Patricia Solley’s website, SoupSong.com, and organized according to function—soups to heal the sick, recover from childbirth, soothe a hangover, entice the object of your affection, and mark special occasions and holidays—An Exaltation of Soups showcases more than a hundred of the best soup recipes of all time, including: • Festive Wedding Soup with Meatballs from Italy • Egyptian Fava Bean Soup, made to give strength to convalescents • Creamy Fennel Soup with Shallots and Orange Spice from Catalonia—perfect for wooing a lover • Hungarian “Night Owl” Soup, designed to chase a hangover • Spicy Pumpkin and Split Pea Soup from Morocco, served to celebrate Rosh Hashanah • Tanzanian Creamy Coconut-Banana Soup for Kwanzaa Spiced with soup riddles, soup proverbs, soup poetry, and informative sidebars about the lore and legends of soup through the ages, An Exaltation of Soups is a steaming bowl of goodness that is sure to satisfy. From the Trade Paperback edition.

1 000 Foods To Eat Before You Die

Author : Mimi Sheraton
File Size : 42.67 MB
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The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

Clean Eating Recipes

Author : CERECIPES PTY LTD
File Size : 43.28 MB
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The processed/convenient foods of today’s world are very difficult to avoid! Everywhere we go we are bombarded by quick, easy, on-the-go ‘fast-foods’ that in the time-poor society we live in, seems like the simple option to take but often to the detriment of our waistline and energy levels. So, what is ‘Clean Eating’? This is a question that a lot of people ask! The term ‘Clean Eating’ means to eat foods that are as close to their natural state as possible and avoid foods that are highly processed and loaded with preservatives. This ‘unclean’ way of eating overloads the liver and digestive system making it difficult for the body to function to the best of its ability. So how does Clean Eating compare? It is not strictly vegetarian/vegan (we still cook with red meat, seafood and poultry) or gluten-free (however we do recommend avoiding wheat based products due to it’s effect on the digestive tract). We substitute everyday items that we habitually cook with, with clean, healthy alternatives. At Clean Eating Recipes, we know all too well how valuable time is! That is why we have developed some quick, tasty, easy options for you to make that will fit into the ‘Clean Eating’ philosophy of using fresh, minimally processed foods that your body will thank you for! Our recipes are suitable for anyone wishing to add some variety to their Clean Eating way of life and everyone from toddler’s to great-grandparents will love them! This is not a ‘diet’ or a short term fix. This is a lifestyle choice. Give it a try. Clean up your pantry. Give it 100% and see how your body responds! We promise, you will not be disappointed! Thank you for your ongoing support, The Clean Eating Recipes Team Website: www.cleaneatingrecipes.org

Great Gluten Free Vegan Eats From Around the World

Author : Allyson Kramer
File Size : 32.31 MB
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DIV Great Gluten-Free Vegan Eats From Around the World is a cookbook for the home chef who likes to explore a world of cuisines, regardless of allergies or dietary restrictions. Step inside and travel the globe while still adhering to your plant-based, gluten-free diet with ethnic entrees you may have thought were off-limits, but are actually even better re-imagined! From European classics like Fig Pastries with Clotted Cream and English Cottage Pie to Caribbean specialties like Jamaican Jerk Tofu and Plantain and Potato Soup, you’ll dine on delicious dishes from all around the globe, while still pleasing every palate at your table. Author Allyson Kramer, founder of the popular g-free vegan blog Manifest Vegan (http://www.manifestvegan.com), will walk you through each and every recipe—most of which include a photo—showing you exactly how to create gourmet meals that are impressive enough for even the most seasoned foodie. From tempting appetizers, to hearty mains, to luscious desserts, you’ll find more than 100 globally-inspired recipes that prove eating vegan and gluten-free doesn’t have to be a sacrifice, but rather an international delight! /div

Persia as it is

Author : Charles James Wills
File Size : 84.49 MB
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The Eclectic Magazine of Foreign Literature Science and Art

Author :
File Size : 53.80 MB
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Melusina

Author : Andrew Archibald Paton
File Size : 48.72 MB
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The Mamelukes

Author : Andrew Archibald Paton
File Size : 34.65 MB
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The Eclectic Magazine

Author :
File Size : 83.73 MB
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The United Hates of America

Author : R.E. DINLOCKER
File Size : 67.30 MB
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My years writing in foreign countries had been my life until I quit. When I landed at the Ft. Lauderdale airport, Mary Saint-Baptiste from The Picayune had a job for me. I really had nothing else to do and so I figured what the hell. The clich says truth is stranger than fiction; but when I returned to the States, it seemed like fiction had become truth. I got curious as to whose truth had become the truth. Having knuckled under to political pressure, the press was too busy entertaining to argue for truth. The media was in a love/hate relationship with the public that definitely accentuated the hate. The relationship had spawned a story when people started turning up dead. So my search for truth became a murder mystery. It seemed two Christian ministers, who hated each other, had banned together to attack common enemies. To cover their actions, they had enlisted the help of an Arab/Haitian restaurateur they felt they could use as a scapegoat if things went wrong. When federal officials arrested the restaurateur as an illegal alien and possible terrorist, the media, now a tool of whoever paid for their services, came to her aid. When the restaurateur became a media darling, the ministers plan began to go wrong.

The Living Age

Author :
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Sattwa Cafe

Author : Meta B. Doherty
File Size : 21.4 MB
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An excellent Ayurvedic cookbook with an incredible range of recipes, including many western dishes and specialties from Australia. A good addition to any Ayurvedic kitchen, Sattwa Cafe will greatly expand your Ayurvedic cooking repertoire. This book will take you on an ayurvedic journey. In addition to learning about proper food, you will also become aware of proper food preparation. Eating the correct food is your first level of defense against disease.

A Dictionary Persian Arabic and English

Author : Francis Johnson
File Size : 49.90 MB
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Clean Food

Author : Terry Walters
File Size : 58.56 MB
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Presents more than two hundred vegan recipes organized by produce available in spring, summer, fall, and winter.

Super Natural Every Day

Author : Heidi Swanson
File Size : 59.78 MB
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HEIDI SWANSON'S approach to cooking whole, natural foods has earned her a global readership. From her Northern California kitchen, she introduced us to a less-processed world of cooking and eating through her award-winning blog, 101 Cookbooks, and in her James Beard Award–nominated cookbook, Super Natural Cooking, she taught us how to expand our pantries and integrate nutrient-rich superfoods into our diets. In Super Natural Every Day, Heidi helps us make nutritionally packed meals part of our daily repertoire by sharing a sumptuous collection of nearly 100 of her go-to recipes. These are the dishes that Heidi returns to again and again because they’re approachable, good for the body, and just plain delicious. This stylish cookbook is equal parts inspiration and instruction, showing us how to create a welcoming table filled with nourishing food for friends and family. The seductively flavorful vegetarian recipes for breakfast, lunch, dinner, snacks, treats, and drinks are quick to the table but tasty enough to linger over. Grab a Millet Muffin or some flaky Yogurt Biscuits for breakfast on the go, or settle into a lazy Sunday morning with a stack of Multi-grain Pancakes and a steaming cup of Ginger Tea. A bowl of Summer Squash Soup or a couple of Chanterelle Tacos make for a light and healthy lunch, and for dinner, there’s Black Sesame Otsu, Pomegranate-Glazed Eggplant with Tempeh, or the aptly named Weeknight Curry. Heidi’s Rose Geranium Prosecco is the perfect start to a celebratory meal, and the Buttermilk Cake with fresh plums or Sweet Panzanella will satisfy even the most stubborn sweet tooth. Gorgeously illustrated with over 100 photos that showcase the engaging rhythms of Heidi’s culinary life and travels, Super Natural Every Day reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated natural foods lifestyle.

Sweet Savory Cookbook

Author : Gwen Kenneally
File Size : 53.91 MB
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A beautifully illustrated cookbook of more than 80 recipes to tantalize your sweet and savory sides from the celebrated food writer and Hollywood caterer. Recipes include Strawberry Salsa, Jalapeño Cornbread, Peach Pecan Chicken, Sweet Potato Salad, and Green Tea and Chocolate Truffles. The notion of sweet and savory isn’t new—after all, a popular chocolate candy has been betrothed to peanut butter for years. And a century ago, frugal cooks mixed up leftovers with whatever they found in their kitchens, often resulting in culinary discoveries such as sauerkraut mixed in cake batter made a moister cake, with a savory edge. Now, like never before, the savory and sweet combo is taking the food world by storm. The saltier, the brinier, the sweeter, the stickier . . . the better. The culinary landscape has become a place of art, adventure, and a bit of science with flavors taking on bold identities, mandating that alternating flavors complement each other. Gwen’s high-profile clientele expects her to keep up with trends as well as pave the way. She is known for blending contemporary creativity with family recipes, comfort foods, and diversity in her menu planning. In this, her first cookbook, she shares recipes that are hits at Hollywood affairs, political fund-raisers, and family gatherings. Her recipes are exciting and accessible, and intriguing enough for the accomplished cook, though not intimidating for the novice chef. Artfully illustrated by New York designer Alexandra Conn, Sweet and Savory Cookbook is a wonderful addition to the cookbook collection of the forward-thinking, food-loving kitchen.