Levant: Recipes and memories from the Middle East
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Some are familiar, some unusual, and some so regional they capture a distinct sliver of Thailand and all its unique character. Crucially, all of them are well within the capabilities of the competent and curious cook. Kay demystifies Thai food, providing clear and concise recipes and revealing the shortcuts, kitchen hacks and ingredient substitutions that make delicious and authentic Thai cookery achievable in an ordinary Western home. Learn how to cook rice — so central to Thai food and so easy to get right, whether steamed jasmine rice or sticky white rice, all secrets are revealed.
Baan will guide the reader through the fragrant world of Thai cooking — of dishes of profound and gracious subtlety — onto a culinary adventure all within the comfort of their own kitchen. Quick and simple dinners, big family feasts, sweet treats and celebration food; this is family cooking at its best. From homemade pork sausages with colcannon, chicken casserole with cheesy herb dumplings and Irish stew, to easy-to-cook seafood and traditional fish pie, as well as simple sweet and savoury breads and desserts such as porter cake and fruit crumbles.
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A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world. In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets.
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It syncs automatically with your account and allows you to read online or offline wherever you are. Please follow the detailed Help center instructions to transfer the files to supported eReaders. More related to cooking. See more. Baan: Recipes and stories from my Thai home. Kay Plunkett-Hogge.
Born and raised in Bangkok, Kay spoke Thai before she spoke English and has spent more than half her life in Thailand. Baan is a true homage to her childhood, to the delicious recipes that she was raised on and a cuisine and country that she loves. Tiffany Moen. If you're cooking for a large family and want to make your budget go farther, have eaters with a variety of tastes and preferences, or just want to try recipes that have spices and tastes that are a bit different from the norm, cookbook author Tiffany Moen can help.
The mother of eight children, Tiffany spent many years finding and perfecting recipes for her multicultural family. The recipes in this cookbook were created while Tiffany was preparing meals and would find that she was missing an ingredient to a recipe, wanted to improve one she had tried, or she was inspired by something she found on sale at the market.
As her children grew, it was up to Tiffany to stretch the dollars and fill the stomachs and that meant fresh food made at home. The result is recipes that create delicious food, happy palates, and the wish that there is enough for leftovers.
Rachel Allen. Also includes 30 brand new recipes. Helvetic Kitchen: Swiss Cooking. Andie Pilot. Born in Canada to a Swiss mother, Andie Pilot's earliest memories of Switzerland are from her Bernese grandmother's kitchen. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards. Screen Name Selection. Only letters, numbers, periods and hyphens are allowed in screen names. Please enter your email address so we can send you a link to reset your password.
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Brown bread ice-cream. Blackberry and Burgundy jam. Blackberry and rosemary focaccia. Old-fashioned fairy cakes. Corn and Bacon Chowder. Corn ceviche and tuna mayo. Sri Lankan coconut crusted chicken. Butternut squash and mushroom lasagne. Pork chops with sage and apple. One tray Italian sausage bake. Sign In. Don't have an account? Forgot Password? Not an Irish Times subscriber?