Everything Tastes Better Outdoors

Author: Claudia Roden
Editor: Random House Incorporated
ISBN: 9780394532592
Size: 16,74 MB
Format: PDF, Mobi
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Shares international style recipes for picnics, barbecues, and campfire cooking, including soups, sandwiches, vegetable dishes, pates, terrines, meat, seafood, and desserts

The Picnic

Author: Walter Levy
Editor: Rowman & Littlefield
ISBN: 0759121826
Size: 15,41 MB
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Picnics are happy occasions and have always been a diversion from every day cares. We think of the picnic as an outdoor meal, set on a blanket, usually in the middle of the day, featuring a hamper filled with tasty morsels and perhaps a bottle of wine, but historically picnics came in many forms, served any time of the day. This first culinary history reveals rustic outdoor dining in its more familiar and unusual forms, the history of the word itself, the cultural context of picnics and who arranged them, and, most important, the gastronomic appeal. Drawing on various media and literature, painting, music, and even sculpture, Walter Levy provides an engaging and enlightening history of the picnic.

Life

Author:
Editor:
ISBN:
Size: 16,15 MB
Format: PDF, Mobi
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LIFE Magazine is the treasured photographic magazine that chronicled the 20th Century. It now lives on at LIFE.com, the largest, most amazing collection of professional photography on the internet. Users can browse, search and view photos of today’s people and events. They have free access to share, print and post images for personal use.

Middle School Save Rafe

Author: James Patterson
Editor: Random House
ISBN: 1473505658
Size: 10,87 MB
Format: PDF, ePub, Mobi
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Rafe Khatchadorian is getting the Hollywood treatment in a film version of Middle School: The Worst Years of My Life starring Griffin Gluck, Lauren Graham, Rob Riggle and Thomas Barbusca. After a rough summer, Rafe is heading back to the dreaded Hills Village Middle School, the site of the very worst years of his life. And as if that's not bad enough, Rafe's learned that he's going to be held back a year unless he can prove himself on an outdoor survival excursion – complete with dangerous white-water rafting, dizzying rock climbing and military style counsellors. Rafe and the rest of the pack of 'delinquent' trainees are forced to cooperate as they prepare for the final test: a solo excursion in the deep woods. Can Rafe come out of the experience in one piece? And if he does, will anyone recognise him as the kid they once knew?

Get Grilling

Author: Jennifer Darling
Editor: Meredith Books
ISBN: 9780696222139
Size: 15,21 MB
Format: PDF, Kindle
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A tasty assortment of grilling recipes for both novice and experienced home cooks introduces more than 150 easy-to-follow recipes for grilling meats, poultry, seafood, side dishes, appetizers, and desserts, accompanied by more than one hundred time-saving tips, cooking techniques, shortcuts, and secrets to grilling success. 50,000 first printing.

Beyond Gorp

Author: Yvonne Prater
Editor: The Mountaineers Books
ISBN: 1594851824
Size: 19,41 MB
Format: PDF, ePub, Docs
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* 133 recipes for camping and backpacking * Stories behind the recipes and the people who contributed them * Includes tips on outdoor cooking basics, food drying techniques, and trail food lore Some of the recipes in Beyond Gorp are prized for their camping and backpacking practicality. These include food such as Lead Bread (a brick-like loaf that will keep indefinitely and survive even an air drop). But then there are gourmet offerings (Cashew-Ginger Chicken and Rice and Trail Tiramisu) and ideas on preparing wild foods (Cooked Stinging Nettles). This cookbook is as much about the people behind the recipes and their adventures -- and misadventures -- in the outdoors. Hear the stories behind the titling of Angry Moose Scrambled Eggs and Poison Ivy Pesto with Shrimp. Learn why outdoor writer Tim Cahill needs Fat Cocoa to guarantee a warm night's sleep; understand the expedition fare philosophy of mountaineer Jim Whittaker; and why Celebration Cous Cous was special for writer-conservationists Laura and Guy Waterman. Each of these recipes has been tested by Mountaineers Books staff and friends.

Coffee

Author: Claudia Roden
Editor: Random House Incorporated
ISBN: 9780679437390
Size: 10,82 MB
Format: PDF, Docs
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Explores the culinary history of coffee, discussing its cultivation, evaluating coffeee beans from around the world, sharing advice on its preparation, and presenting recipes, from iced coffee to desserts

How To Slice An Onion

Author: Bunny Crumpacker
Editor: Macmillan
ISBN: 1429964383
Size: 20,18 MB
Format: PDF, Kindle
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If you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is. The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was? How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking. For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.

The New Book Of Middle Eastern Food

Author: Claudia Roden
Editor: Knopf
ISBN: 9780307558565
Size: 18,76 MB
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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

The Food Of Spain

Author: Claudia Roden
Editor: Harper Collins
ISBN: 0062091689
Size: 20,68 MB
Format: PDF, Kindle
Read: 875
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One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.