The Best of Polish Cooking

Author: Karen West
Publisher: Hippocrene Books
ISBN: 9780781808262
Category : Cooking
Languages : en
Pages : 252

Book Description
First published in 1983, this classic resource for Polish cuisine has been a favourite with home chefs for many years. The new edition includes a chapter of Light Polish Fare with Ingenious tips for reducing fat, calories and cholesterol, without compromising the flavour of fine Polish cuisine. Fragrant herbal rubs and vinegars add panache without calories. Alternatives and conversion table for butter, sour cream and milk will help readers lighten other recipes as well. In an easy-to-use menu format, the author arranges complementary and harmonious foods together -- all organised in seasonal cycles. Inside are recipes for Braised Spring Lamb with Cabbage, Frosty Artichoke Salad, Apple Raisin Cake, and Hunter's Stew. The new Light Polish Fare chapter includes low fat recipes for treats like Roasted Garlic and Mushroom Soup and Twelve-Fruit Brandied Compote.

Regional Greek Cooking

Author: Dean Karayanis
Publisher: Hippocrene Books
ISBN: 9780781811460
Category : Cooking
Languages : en
Pages : 324

Book Description
This is a Greek family cookbook with unique flavours and home kitchen recipes. This book showcases dishes from the key regions of mainland Greece as well as the islands and introduces readers to little known spices and ingredients-providing ways to track them down. Of particular interest is a section on micro-brewed beers, regional wines, and different ouzos. Also included is an overview of the Hellenic, detailing the culinary history and culture of provincial and mainland Greece.

Secrets of Colombian Cooking

Author: Patricia McCausland-Gallo
Publisher: Hippocrene Books
ISBN: 9780781810258
Category : Cooking
Languages : en
Pages : 276

Book Description
Colombia is a country of vast exotic culinary creations and diverse territories that range from the Caribbean Sea to the Pacific Ocean, producing a plentiful variety of seafood; to the Amazon, Magdelena and Cauca rivers that bathe its soils with fertility; and to the Andean mountains that present coller climates. The author travelled throughout these regions to collect the most authentic dishes. With over 175 recipes and a glossary of ingredients, cooks will become acquainted with many of Colombia's indienous foods, such as cilantro, tamarind, tree tomatoes, gooseberries and sweet and hot peppers.

A Pied Noir Cookbook

Author: Chantal Clabrough
Publisher: Hippocrene Books
ISBN: 9780781810821
Category : Cooking
Languages : en
Pages : 156

Book Description
This unique cookbook relates the story of the Pied Noir or 'Black feet', Sephardic Jews from the North African nation of Algeria. The cuisine of the Peid Noir reflects a storied history: Expelled from Spain, and later forced to flee Algeria, their cookery was influenced by the nations they inhabited, as well as the trade routes that passed through these areas. Over the centuries, they collected recipes and flavours that came to form a unique and little-known culinary repertoire. The 85 recipes in this fascinating book are accompanied by a history of the Pied Noir and the story of the author's family. A glossary of culinary terms and menus for Pied Noir feasts are also included.

Polish Heritage Cookery

Author: Robert Strybel
Publisher: Hippocrene Books
ISBN: 9780781811248
Category : Cooking
Languages : en
Pages : 926

Book Description
With over 2,200 recipes in 29 categories, Polish Heritage Cookery is the most extensive and varied Polish cookbook ever published. This illustrated edition of the bestseller includes 20 color photographs. "A encyclopedia of Polish cookery and a wonderful thing to have!"--Julia Child, Good Morning America

Sweet Hands

Author: Ramin Ganeshram
Publisher: Hippocrene Books
ISBN: 9780781811255
Category : Cooking
Languages : en
Pages : 292

Book Description
Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. The book includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs! by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.

A Ligurian Kitchen

Author: Laura Giannatempo
Publisher: Hippocrene Books
ISBN: 9780781811712
Category : Cooking
Languages : en
Pages : 266

Book Description
Liguria on the Italian Riviera is home to some of Italy's finest cooking. The Ligurian kitchen is famous for fish, fresh produce and herbs. Tales of loveable uncles and a lyrical account of making pasta in the midst of a storm tantalise just as much as the sumptuous recipe on offer in this book. In these 100 recipes, the specialities of artisan bread bakers and those of the region's 'cucina povera' combine to create a zestful collection that exemplifies 'that extraordinary marriage of land and sea that is Ligurian cuisine'.

Spoonfuls of Germany

Author: Nadia Hassani
Publisher: Hippocrene Books
ISBN: 9780781810579
Category : Cooking
Languages : en
Pages : 294

Book Description
This book goes beyond the sauerkraut and knackwurst stereotype to unveil the often overlooked diversity of German cuisine. 170 regional recipes range from classic dishes, such as spaetzle with cheese and sauerbraten to forgotten delicacies like Westfalian pumpernickel pudding. Numerous profiles, anecdotes, and food lore complete the book.

Cooking with Cajun Women

Author: Nicole Denée Fontenot
Publisher: Hippocrene Books
ISBN: 9780781809320
Category : Cooking
Languages : en
Pages : 396

Book Description
In this treasury of Cajun heritage, the author allows the people who are the very foundations of Cajun culture to tell their own stories. Nicole Denée Fontenot visited Cajun women in their homes and kitchens and gathered over 300 recipes as well as thousands of narrative accounts. Most of these women were raised on small farms and remember times when everything (except coffee, sugar and flour) was home-made. They shared traditional recipes made with modern and simple ingredients.

The Best of Finnish Cooking

Author: Taimi Previdi
Publisher:
ISBN: 9780781804936
Category : Cooking
Languages : en
Pages : 0

Book Description
Two hundred easy to follow recipes covering all courses of the meal, along with menu suggestions and cultural background for major holidays and festivities such as Mayday and Midsummer. Simple natural ingredients are favored by the Finns. Includes a Bilingual index.