Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
448
result(s) for
"COOKING Regional "
Sort by:
Eat in my kitchen : to cook, to bake, to eat, and to treat
\"This cookbook, named after the food blog that inspired it, is a comprehensive collection of Berlin-based food writer and photographer Meike Peters' recipes. The recipes combine a northern European practical attitude, from the author's German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This cookbook includes one hundred recipes, each accompanied by full-page images. Six \"Meet In Your Kitchen\" features include recipes by and interviews with Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more\"-- Provided by publisher.
Book
Jews, Food, and Spain
A fascinating study that will appeal to both culinarians
and readers interested in the intersecting histories of food,
Sephardic Jewish culture, and the Mediterranean world of Iberia and
northern Africa. In the absence of any Jewish cookbook
from the pre-1492 era, it requires arduous research and a creative
but disciplined imagination to reconstruct Sephardic tastes from
the past and their survival and transmission in communities around
the Mediterranean in the early modern period, followed by the even
more extensive diaspora in the New World. In this intricate and
absorbing study, Hélène Jawhara Piñer presents readers with the
dishes, ingredients, techniques, and aesthetic principles that make
up a sophisticated and attractive cuisine, one that has had a
mostly unremarked influence on modern Spanish and Portuguese
recipes.
eBook
Bahari : recipes from an Omani kitchen and beyond
\"With honesty and curiosity, British-born Omani-Zanzibari chef Dina Macki explores the unique foodscape of Oman, in the first Omani cookbook to be written by an Omani chef. Bahari, meaning 'ocean' in Swahili, is a culinary exploration of the rich flavours and history of Omani cuisine, a food culture shaped by boundless coastlines and complex maritime history, with origins and influences spanning Pakistan, Iran, India, the Swahili coast, and Portugal. In this distinctive cookbook, Dina Macki travels across Oman and Zanzibar, unearthing regional delicacies and recreating the food of her heritage. With more than 90 recipes for meat, fish, and vegetables, homemade breads and dips, desserts and drinks, Macki invites us into her kitchen, showing us how to create exquisite Omani dishes at home. Tapping into the stories behind the recipes and ingredients, Macki brings a fresh perspective in nuanced essays and identity exploring how food connects us to our past and our communities\"--Publisher's description.
BOOK
Voices in the kitchen : views of food and the world from working-class Mexican and Mexican American women
“Literally, chilaquiles are a breakfast I grew up eating: fried corn tortillas with tomato-chile sauce. Symbolically, they are the culinary metaphor for how working-class women speak with the seasoning of their food.”—from the Introduction
Through the ages and across cultures, women have carved out a domain in which their cooking allowed them to express themselves, strengthen family relationships, and create a world of shared meanings with other women. In Voices in the Kitchen, Meredith E. Abarca features the voices of her mother and several other family members and friends, seated at their kitchen tables, to share the grassroots world view of these working-class Mexican and Mexican American women.
In the kitchen, Abarca demonstrates, women assert their own sazón (seasoning), not only in their cooking but also in their lives. Through a series of oral histories, or charlas culinarias (culinary chats), the women interviewed address issues of space, sensual knowledge, artistic and narrative expression, and cultural and social change. From her mother’s breakfast chilaquiles to the most elaborate traditional dinner, these women share their lives as they share their savory, symbolic, and theoretical meanings of food.
The charlas culinarias represent spoken personal narratives, testimonial autobiography, and a form of culinary memoir, one created by the cooks-as-writers who speak from their kitchen space. Abarca then looks at writers-as-cooks to add an additional dimension to the understanding of women’s power to define themselves.
Voices in the Kitchen joins the extensive culinary research of the last decade in exploring the importance of the knowledge found in the practical, concrete, and temporal aspects of the ordinary practice of everyday cooking.
eBook
Giada's Italy : my recipes for la dolce vita
Giada \"invites fans and home cooks to get to know the flavors and stories that have inspired her life's work. Here, she shares recipes for authentic Italian dishes as her family has prepared them for years while infusing them with her signature fresh flavors to make them her own, like in her grilled swordfish with candied lemon salad, spaghetti with chianti and fava beans, asparagus with grilled melon salad, bruschetta with burrata and kale salsa verde, and fennel upside-down cake\"-- Provided by publisher.
Book
Falafel Nation
When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv'sFalafel Nationmoves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the \"Jewish State\" and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene-the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media?
Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking,Falafel Nationexplains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.
eBook
Morocco on a plate : breads, entrees, and desserts with authentic spice
\"The Moroccan kitchen is full of brilliant flavors, scents, and colors. Deeply sensual, Moroccan cuisine evokes images of the Arabian Nights and ancient mysticism that speaks to the senses and inspires the connoisseur with its fragrant spices, dried fruits, and olives. Morocco on a Plate captures on the page the traditions and secrets of Morocco's delicacies and brings them to the Western reader in a stunning display. Luscious photos, bold colors, and passages on the history of Morocco make this book a beautiful addition to the coffee table as well as an indispensable asset to the kitchen counter. Morocco on a Plate includes recipes for such traditional dishes as: Harissa Couscous with roasted vegetables Fish kebabs Stuffed lamb patties Turkey stew with figs Spiced apples with cinnamon and rosewater And much more With detailed descriptions of ingredients and simple instructions, these recipes are perfect for cooks of any level of experience. Discover authentic Moroccan spices, salads with the tang of citrus, nourishing stews, and exotic desserts. Eat food that embraces color, body, and texture--that is not just gorgeous but also healthy and that tastes of distant destinations\"-- Provided by publisher.
Book
The Edible South
InThe Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and Civil Rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day.The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.
eBook
Nopi : the cookbook
\"Yotam Ottolenghi is beloved in the food world for his beautiful, inspirational cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. In The NOPI Cookbook, head chef Ramael Scully's Asian-inspired pantry meets Ottolenghi's Middle Eastern influences and brings the restaurant's favorite dishes within reach of the home cook\"-- Provided by publisher.
Book
Sephardi
In this extraordinary cookbook, chef and scholar Helene Jawhara-Piner combines rich culinary history and Jewish heritage to serve up over fifty culturally significant recipes. Steeped in the history of the Sephardic Jews (Jews of Spain) and their diaspora, these recipes are expertly collected from such diverse sources as medieval cookbooks, Inquisition trials, medical treatises, poems, and literature. Original sources ranging from the thirteenth century onwards and written in Arabic, Spanish, Portuguese, Occitan, Italian, and Hebrew, are here presented in English translation, bearing witness to the culinary diversity of the Sephardim, who brought their cuisine with them and kept it alive wherever they went. Jawhara-Piner provides enlightening commentary for each recipe, revealing underlying societal issues from anti-Semitism to social order. In addition, the author provides several of her own recipes inspired by her research and academic studies. Each creation and bite of the dishes herein are guaranteed to transport the reader to the most deeply moving and intriguing aspects of Jewish history. Jawhara-Piner reminds us that eating is a way to commemorate the past.
eBook