Sea Foam Guest Book

Author: Peter Pauper Press
Editor:
ISBN: 9781593592745
Size: 12,44 MB
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Features elegantly embossed leather-like covers made in Italy and coordinating ribbon bookmark. Guestbook lies flat for ease of use. Acid-free archival paper will help preserve those memories. 96 pages.

Garo Z Antreasian

Author: Garo Z. Antreasian
Editor: UNM Press
ISBN: 0826355420
Size: 12,55 MB
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Garo Z. Antreasian (b. 1922) belongs to the great generation of innovators in mid-twentieth-century American art. While influenced by a variety of European artists in his early years, it was his involvement with Tamarind Lithography Workshop starting in 1960 that transformed his work. As Tamarind’s founding technical director, he revolutionized the medium of lithography. He discovered how to manipulate the spontaneous possibilities of lithography in the manner of the Abstract Expressionist painters. In addition to reflecting on his work, he writes movingly about his Armenian heritage and its importance in his art, his teaching, and his love affair with all sorts of artistic media. Illustrating his drawings, paintings, and prints, this book reveals Antreasian as a major American artist. This book was made possible in part by generous contributions from the Frederick Hammersley Foundation and Gerald Peters Gallery.

Hot Sour Salty Sweet

Author: Jeffrey Alford
Editor: Artisan Books
ISBN: 1579655645
Size: 18,79 MB
Format: PDF, ePub, Mobi
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Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

The London And Paris Observer

Author:
Editor:
ISBN:
Size: 10,14 MB
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The Newlywed Table

Author: Maria Zizka
Editor: Artisan Books
ISBN: 1579659284
Size: 13,62 MB
Format: PDF, ePub
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If cooking for someone is an act of love, then what better way for a newlywed couple to express their love than to cook with each other? Author Maria Zizka offers 100 recipes for classic and modern recipes to build a young couple’s cooking repertoire. Couples will not only learn to cook as a team while creating meals to nourish themselves and friends and family but will master key culinary lessons in the process. Recipes such as Leek and Goat Cheese Tart and Spring Vegetable Curry with Rice Noodles are easy weeknight dinners, Seafood Stew with Saffron Broth and Whole Side of Salmon with Herb Sauce are made for entertaining, and One-Bowl Brownies and Birthday Cake will become beloved desserts. Zizka teaches readers how to store food properly and repurpose leftovers and explains topics newlywed couples will surely want to master: how to set up a pantry, set a table, plan a dinner party, create a signature cocktail, and cook together for a lifetime.

Harper S Weekly

Author: John Bonner
Editor:
ISBN:
Size: 14,57 MB
Format: PDF, Kindle
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Taste Of Persia

Author: Naomi Duguid
Editor: Artisan Books
ISBN: 1579655483
Size: 20,78 MB
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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.