by
Solomon, Charmaine, 1930-
Call Number
ARC 641.595 SOL
Publication Date
2010
Format:
Books
Relevance:
2.0564
by
Yong, Melina
Call Number
ARC 641.22 YON
Publication Date
2007
Format:
Books
Relevance:
3.5355
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by
Mack, Glenn Randall, 1963-
Call Number
394.120958 MAC
Publication Date
2005
Summary
"The diversity of food cultures within the former Soviet Union, with more than 100 distinct nationalities, is overwhelming, but Food Culture in Russia and Central Asia distills the main elements of contemporary cuisine and food-related customs for students and food enthusiasts. Vibrant descriptions of the legacy of the Silk Road; the classic foods such as kasha, pirogi, naan (flatbread), pickles, and shashlyk (shish kebab); the over-the-top Moscow theme restaurants; and meals at the dacha and tea time are just some of the highlights."--BOOK JACKET.
Format:
Books
Relevance:
0.5445
by
Jeffery, Belinda.
Call Number
641.595 JEF
Publication Date
2004
Format:
Books
Relevance:
0.5774
by
Hutton, Wendy.
Call Number
641.65095 HUT
Publication Date
2004
Format:
Books
Relevance:
0.7911
by
Hom, Ken.
Call Number
641.589 HOM
Publication Date
2004
Format:
Books
Relevance:
0.7071
Call Number
641.589 ESS
Publication Date
2002
Format:
Books
Relevance:
0.7071
Call Number
641.595 GRE
Publication Date
2001
Format:
Books
Relevance:
0.7071
by
Solomon, Charmaine, 1930-
Call Number
ARC 641.59503 SOL
Publication Date
2000
Format:
Books
Relevance:
2.0564
by
Hom, Ken.
Call Number
641.589 HOM
Publication Date
1998
Format:
Books
Relevance:
0.7071
by
Lindsay, Geoff, 1965-
Call Number
ARC 641.595 LIN
Publication Date
1997
Format:
Books
Relevance:
0.7071
by
Manchester, Carole.
Call Number
641.3372 MAN
Publication Date
1996
Summary
"There is no more refined ritual than that of tea drinking in Asia. In Tea in the East, Carole Manchester, author of French Tea, invites you on a journey to the earliest tea-producing countries - China, Japan, India, Sri Lanka - to savor the pleasures of the ancient brew. Lavishly illustrated with beautiful full-color photographs of tea ceremonies and their exotic settings, Tea in the East evokes the tranquillity [sic] and unique pleasures of the Eastern tea. In China, aged tea leaves are steeped for seconds in a tiny clay pot and poured into doll-sized handleless [sic] cups, the earthy taste savored as if it were a rare wine. In a still, silent room in Kyoto, powdered green tea is reverently whisked in a ceramic bowl in preparation for the tea ceremony. On the lawn of a planters' club in India, tea is served in cups covered with tiny beaded doilies to keep the tea free from dust."--Inside flap. "As delicate and elegant as the utensils of the eastern tea ceremony itself [sic] are their sweet and savory accompaniments. Dim sum, tiny stuffed delicacies, are served with a Cantonese tea; a bitter Japanese tea is balanced by seasonal bean curd sweets; Indians serve hot and spicy pastries with milky, sugary tea; and Sri Lankans drink their tea with crepe-like pastries called hoppers. Together with the story of tea in the East, you'll find recipes for tempting and unusual tea accompaniments, including a savory Green Tea-Marinated Chicken Sandwich, Marbled Tea Eggs, and the Russian Tea Room Spice Cake."--Inside flap.
Format:
Books
Publisher description http://www.loc.gov/catdir/description/hc044/95047841.html
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0.5152
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