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Rice & Curry: Sri Lankan Home Cooking - S.h. Fernando - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

“A terrific introduction to a great culinary tradition about which egregiously little is known. Well researched, authentic, and easy-to-follow recipes.”—Anthony Bourdain S.H. Fernando takes readers on an unforgettable culinary journey through Sri Lanka, where a typical meal is simply referred to as “rice & curry.” Demystifying ingredients, spices and flavors to prove that Sri Lankan Food is a healthy option, Fernando gives us the best of generations of folk cooking traditions as well as time-saving tips and menu suggestions for the modern cook. Included are more than 100 easy-to-follow recipes; an introduction to Sri Lanka’s history, culture, and cuisine; a detailed travel section for visitors; a comprehensive spice guide, and stunning color photos throughout. Sample recipes: - - Roasted Curry Powder - - Spicy Lentil Fritters (Masala Vadai) - - Coconut Milk Gravy (Kiri Hodhi) - - Hoppers (Appa) - - Lamb Biryani - - Leela''s Chilaw Crab Curry (Kakuluwo Curry) - - Fish Mustard Curry (Abba Kiri Malu) - - Mango Curry (Amba Curry) - - Shymala''s Coconut Custard Pudding (Wattalampan) -

Rice & Curry - S.h. Fernando - 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.

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)

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) -

Old Havana Cookbook: Cuban Recipes in Spanish and English - - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

Havana is one of the oldest and most picturesque cities of the western hemisphere. It was a popular winter destination for North American tourists in the 1950s, and this cookbook recaptures the spirit of Old Havana-- Habana la vieja-- and its celebrated culinary traditions. Cuban cuisine, though derived from its mother country, Spain, has been modified and refined by locally available foods like pork, rice, corn, beans and sugar, and the requirements of a tropical climate. Fine Gulf Stream fish, crabs and lobsters, and an almost infinite variety of vegetables and luscious tropical fruits also have their places on the traditional Cuban table. This cookbook includes over 50 recipes, each in Spanish with side-by-side English translation-- all of them classic Cuban fare and old Havana specialties adapted for the North American kitchen. Among the recipes included are: Ajiaco (famous Cuban Stew), Boiled Pargo with Avocado Sauce, Lobster Havanaise, Tamal en Cazuela (Soft Tamal), Quimbombo (okra), Picadillo, Roast Suckling Pig, and Boniatillo (Sweet Potato Dulce), along with a whole chapter on famous Cuban cocktails and beverages.

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)

Sicilian Feasts, 3rd edition - Giovanna Bellia La Marca - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

“… a superbly presented collection of rich, lip-smacking treats offering a festival of taste and exploration for adventurous dining.”— The Midwest Book Review Now available in an illustrated edition with new recipes and color photos! Sicilian Feasts was born out of the author’s love for her native Sicily. Giovanna Bellia La Marca uses simple methods and readily available ingredients to teach the straightforward and delectable everyday cooking of Sicily. The history, customs, and folklore, as well as the flavorful and varied cuisine of her beautiful Mediterranean island are well represented in these recipes and stories. In this new third edition, La Marca adds a number of popular Sicilian recipes that have been featured on YouTube on the popular “Pasta Grannies” channel as well as on La Marca’s own cooking show, “Kitchen on the Cliff.” Sample recipes: - - Omelet with Peas (Frittata ri priselli) - - Rice Balls (Arancini) - - Stuffed Artichokes (Carciuofuli cini) - - Handmade Pasta (Causunedda) - - Fennel and Orange Salad (Finuocci e aranci a ‘nzalata) - - Roasted Leg of Lamb (Coscia ri agnieddu arrustuta) - - Swordfish with Salmoriglio (Piscispada co’ salmurigliu) - - White Milk Pudding (Biancu manciari) - - Watermelon Dessert (Gelo di melone) -

A Taste of Haiti - Mirta Yurnet Thomas - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

“a magnificent job in making known the secrets of the Haitian kitchen . . . a testimony of love, family harmony, and strong determination!”— Yvon Nicolas, Haïti Progrès Now available in paperback for the first time, this popular Hippocrene cookbook brings the flavors of Haiti to readers. With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, Haitian cuisine has relied upon staples like root vegetables, pork, fish and flavor enhancers like pikliz (picklese, or hot pepper vinegar) and zepis (ground spices). This cookbook offers over 100 traditional Haitian recipes, including holiday foods and the author’s favorite drinks and desserts. Interspersed throughout is information on Haiti’s history, holidays and celebrations, food staples and cooking methods to guide the home chef on a culinary adventure to this beautiful island. Recipe titles are provided in English, Haitian Creole and French. Sample recipes: - - Doukounou - - Salted Codfish Croquettes (Boulet Pomdete ak Mori) - - Picklese (Pikliz) - - Breadfruit with Okra (Tonmtonm ak Kalalou) - - Rice with Pigeon Peas (Diri ak Pwa Kongo) - - Polenta with Smoked Herring (Mayi Moulen ak Aranso) - - Pumpkin Soup (Soup Joumou) - - Guinea Fowl (Pentad) - - Creole Red Snapper (Pwason ak Sos) -

The Ghana Cookbook - Barbara Baeta - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

WINNER GOURMAND COOKBOOK AWARD for Best African Cuisine Cookbook “An in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook.” — Pierre Thiam, chef and author of Senegal The Akan proverb “The good soup comes from the good earth” elegantly sums up Ghana’s tradition of cooking with seasonal, local ingredients. With an emphasis on locally caught fish and seafood, vegetables, fruits and legumes, Ghana’s cuisine is vibrant, healthful, and eminently appealing. Limited access to wheat and dairy results in a variety of gluten-free, lactose-free, and vegan options using starches such as plantains, cassava, taro, sweet potatoes and millet, and creamy nut-based soups and sauces. In over 140 recipes that represent all regions of Ghana, the authors highlight flavor principles, seasoning techniques, and basic stocks, with later chapters dedicated to snacks, soups and stews, protein entrees, beverages, baked goods, and much more. Sample recipes: - - Green Plantain Chips - - Black-eyed Pea Fritters (Akara) - - Chicken Peanut Soup (Nkate Nkwan) - - Fresh Fish Stew (Fante Fante) - - Vegetarian Peanut Stew - - Stewed Bambara Beans (Aboboe) - - Party-Perfect Jollof Rice with Chicken - - Hausa Spiced Porridge (Hausa Koko) - - Tiger Nut Pudding (Atadwe Milkye) -

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) -

Muy Bueno: Three Generations of Authentic Mexican Flavor - Yvette Marquez Sharpnack - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

“Packed with authentic regional recipes, beautiful stories and gorgeous photographs, Muy Bueno is above all else a delicious family love story." —Matt Armendariz, MattBites.com and author of On a Stick! *As featured in Eater, The New York Times, TODAY Food, Taste of Home Magazine, Woman’s World Magazine, Latina Magazine, Leite''s Culinaria, People en Español Magazine, Cosmo for Latinas Magazine, Epicurious, and The Kitchn* Siéntate a comer, esta muy bueno! Sit down and eat, it’s very good! This was how Jesusita Mendias-Soza always welcomed guests to her table. The same words served as inspiration for her daughter Evangelina and granddaughters Yvette and Veronica, who wanted to honor her memory and preserve their family''s recipes and stories for future generations. They started the Muy Bueno Cookbook blog in 2010 with this idea in mind, and quickly attracted thousands of fans and followers who fell in love with Muy Bueno''s flavorful Mexican recipes, heartwarming family stories, and beautiful photography. Now they open their hearts and kitchens to an even wider audience in their first cookbook. Spanning three generations, Muy Bueno offers over 100 recipes: traditional old-world northern Mexican recipes from Jesusita’s kitchen; comforting south of the border home-style dishes from Evangelina; and innovative Latin fusion recipes from Yvette and Veronica. Also includes a chile glossary with photos and step-by-step instructions for roasting chiles, making tamales, and red chile sauce. *GREAT ON KINDLE* Sample recipes: - Homemade Flour Tortillas - Tomatillo Salsa - Persimmon Mojito - Mexican Meatball Soup (Albondigas) - Pork in Red Chile Sauce (Asado de Chile Colorado) - Cilantro Lime Rice - Mexican Bread Pudding (Capirotada) - Mexican Wedding Cookies (Biscochos) - Horchata Popsicles (Paletas de Horchata) -

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)

Flavors of the Maghreb - Sheilah Kaufman - Bog - Hippocrene Books Inc.,U.S. - Plusbog.dk

Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes! The Arabic word Maghreb means “land where the sun sets.” The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences. It’s an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb table. Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Italian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine. Three generations ago, Alba Carbonaro Johnson’s family emigrated from Sicily to Tunisia. With this unique cultural vantage point, she learned to cook traditional Maghrebi dishes as well as the southern Italian specialties of her family. This book brings the best of both these Mediterranean cuisines together in simple, delicious recipes that readers will turn to again and again. Sample recipes: - Crostini with Dill and Pecorino - Spicy Cauliflower Minestra - Couscous for Festive Occasions (Seffa) - Lamb Chops in Dried Fig Sauce - Baked Whole Bass with Chermoula - Shrimp Speidini with Golden Breadcrumbs and Pistachios - Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden Raisins - Broccoli Affogati - Marzipan-Stuffed Dates