par
der Haroutunian, Arto.
Numéro de rayon préféré
641.5961
Date de publication
2009
Format :
Ressources électroniques
Pertinence:
219548.7031
par
Der Haroutunian, Arto, 1940-1987
Numéro de rayon préféré
ARC 641.5961 DER
Date de publication
2009
Résumé
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavours of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavours of the region.
Format :
Livres
Pertinence:
155249.2813
Voir d’autres résultats de recherche
par
Der Haroutunian, Arto, 1940-1987
Numéro de rayon préféré
641.5961 DER
Date de publication
2012 1985
Résumé
Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate. Tunisian cuisine is perhaps the hottest of the region-due in large part to the popularity of the fiery chili paste, harissa. As well as a strong French influence, pasta is a passion in Tunisia. Morocco's great forte is its tagines and sauces-with meat and fish being cooked in one of four popular sauces. And Libya, although less gastronomically subtle than Tunisia and Morocco, excels in soups and patisserie. This collection represents the cooking of the region with refreshingly uncomplicated techniques, short lists of ingredients and the comforting, elemental flavors of various spices and seasonings. Recipes are easy to follow, and evoke the spicy, sumptuous flavors of the region. This culinary journey creates some of the world's most extraordinary gastronomic cultures. With a sumptuous range of dishes from simple street fare to elaborate banquet food, this book is a wonderful introduction to North African flavored with a slice of history, an anecdote or a fable that brings this land of the sunset' vividly to life.
Format :
Livres
Pertinence:
155249.2500
par
Stow, Josie.
Numéro de rayon préféré
641.596 STO
Date de publication
1999
Format :
Livres
Pertinence:
3.2913
par
Hurford, Elaine.
Numéro de rayon préféré
641.5968 HUR
Date de publication
2000
Format :
Livres
Pertinence:
2.8132
par
Mazouz, Mourad.
Numéro de rayon préféré
641.5961 MAZ
Date de publication
2004 2000
Format :
Livres
Pertinence:
2.6777
par
Robinson, Sallie Ann.
Numéro de rayon préféré
641.59296073
Date de publication
2007
Résumé
Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their West African-influenced Gullah culture. With this cookbook, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie, where the islanders traditionally ate what they grew in the soil, caught in the river, and hunted in the woods. Includes 75 recipes and 25 folk remedies.<BR>
Format :
Ressources électroniques
Pertinence:
2.6312
par
Henry, Diana.
Numéro de rayon préféré
641.59 HEN
Date de publication
2002
Format :
Livres
Pertinence:
2.2740
par
Clark, Samuel.
Numéro de rayon préféré
641.5946 CLA
Date de publication
2001
Format :
Livres
Pertinence:
1.9100
par
Clark, Samuel
Numéro de rayon préféré
641.5946 CLA
Date de publication
2004
Format :
Livres
Pertinence:
1.8872
par
Heine, Peter.
Numéro de rayon préféré
394.120956 HEI
Date de publication
2004
Résumé
"The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religious strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization of the foodways is also discussed in the topical chapters."--BOOK JACKET.
Format :
Livres
Pertinence:
1.0148
Numéro de rayon préféré
ELECTRONIC RESOURCE
Date de publication
2024 2023 2022 2021 2020
Format :
Ressources électroniques
Full text available: 2001-03-22 - Available via InfoTrac to William Angliss of Institute of TAFE users only. Click here to access electronic journal.
Pertinence:
0.3240
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