Posted by admin | Posted in Food Ideas | Posted on 15-10-2011
Tags: Indian Foods, indian foods co, indian foods list, indian foods online, indian foods to avoid during pregnancy
Chicken Biryani Indianfood
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Blendtec Home The Professional’s Choice Total Blender Smart-touch tec’nology with digital touchpad means when the blending button is pushed a pre-programmed cycle automatically speeds up and slows down to draw ingredients into the blade which spins up to 29,000 RPM and thoroughly blend all the ingredients, then shuts off when the cycle is complete, so recipes will turn out perfect every time. The blending jar is our famous patented square jar design … |
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Zojirushi Home Bakery Supreme 2-Pound-Loaf Breadmaker The Zojirushi BB-CEC20 Home Bakery Supreme Breadmaker features include the exclusive Home Made Menu function which includes three memory settings. I this a user friendly easy to read LCD control panel and dual kneading blades to kneed the dough thoroughly. Large traditional rectangular shaped 2 pound loaf. Measuring cup and spoon included…. |
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Stone (Granite) Mortar and Pestle Made in Thailand of carved granite, this durable high quality product is an important tool for Thai cooking as well as around the world. Won’t chip or crack. Each mortar is cut from a solid granite rock and carefully carved by hand. Hefty 15 lb weight, this product has remarkable visual appeal and is the finest mortar and pestle on the market, mentioned as the best mortar and pestle in America by … |
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Purcell: Songs & Airs / Argenta, North, Boothby, Nicholson, Toll $5.84 All products are BRAND NEW and factory sealed. Fast shipping and 100% Satisfaction Guaranteed…. |
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Angels Hide Their Faces: Dawn Upshaw Sings Bach and Purcell $9.20 Soprano Dawn Upshaw’s programs are always interesting, and this one’s a beauty: one of Bach’s most heartfelt cantatas flanked by songs and arias of Purcell. For the most part, she’s in excellent voice, but with the tics that make some demur from enthusiasm: occasional swooping, thinning of the voice in the upper regions, lapses into a “Broadway” type of vocalism, and diction problems. The latter, … |
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Inside Man (Original Motion Picture Soundtrack) $12.55 From the first seconds of the film Inside Man, a compelling mood is set via the powerful music that accompanies the opening scene. The song, “Chaiyya Chaiyya Bollywood Joint” is an adapted, hip-hop-inflected tune (featuring Punjabi MC) from India’s most famous soundtrack creator, A.R. Rahman. Those hoping for a full-on South Asian exploration should note that this is the only Bollywood number on t… |
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Spices with Mortar 3 – 36W x 27H – Peel and Stick Wall Decal by Wallmonkeys $51.99 WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l… |
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Chicken Tikka Kebabs – 48W x 32H – Peel and Stick Wall Decal by Wallmonkeys $77.99 WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l… |
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Tandoori Style Baked Chicken Drumsticks – 60H x 45W – Peel and Stick Wall Decal by Wallmonkeys $103.99 WallMonkeys wall graphics are printed on the highest quality re-positionable, self-adhesive fabric paper. Each order is printed in-house and on-demand. WallMonkeys uses premium materials & state-of-the-art production technologies. Our white fabric material is superior to vinyl decals. You can literally see and feel the difference. Our wall graphics apply in minutes and won’t damage your paint or l… |
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Eat Pray Love $4.99 Julia Roberts is as delightful as ever in this life-affirming drama based on the memoir by Elizabeth Gilbert. After a painful divorce, a woman embarks on a daring journey of self-discovery, travelling to Italy (where she experiences the pleasures food can bring about), India (where she finds spiritual enlightenment), and Bali (where she learns the power of real love). Javier Bardem, Billy Crudup, … |
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1,000 Jewish Recipes $15.69 1,000 Jewish Recipes Are you cooking for the Jewish holidays and don't know what to serve or want to serve something new? Do you need inspiration for everyday kosher meals? If you want to cook delicious Jewish foods, 1,000 Jewish Recipes provides all the recipes and information you need—to celebrate Rosh Hashanah, Passover, Hanukkah, and many other holidays; to enliven Shabbat meals; and to create memorable dishes for family and friends any time. You'll find recipes for every occasion, plus information on the culinary origins of Jewish foods, how to keep a kosher kitchen, and how to stock your pantry. Award-winning cookbook author Faye Levy offers you a collection of Jewish recipes unmatched by any other. Her recipes reflect authentic flavors and traditions while being straightforward and easy-to-follow. There are clear descriptions of ingredients and methods, plus useful suggestions for substituting ingredients, saving time, or making recipes more healthful. Each recipe also features at-a-glance kosher symbols: M for Meat, D for Dairy, or P for Pareve. No matter what the occasion, there are wonderful recipes to explore. There are comforting classics such as: Matzo Ball Soup, Cheese Blintzes, Classic Matzo Brei, Friday Night Chicken, Cholent with Brisket, and Old-Fashioned Coffee Cake. You'll also find countless new temptations from around the world such as: Israeli Salad with Early Summer Herbs, Roman Fish with Pine Nuts and Raisins, Moroccan Cigars, Polish Cucumbers in Sour Cream, Tunisian Tuna and Pepper Salad, and Indian Vegetable Tzimmes. Faye Levy's knowledge of Jewish cooking offers you such riches! You'll find:Six varieties of Passover haroset from Ashkenazic Haroset (with apples and cinnamon) to Persian Pear and Banana HarosetSixteen varieties of latkes from Classic Potato Latkes to Cajun Corn LatkesSix varieties of hummus from Jerusalem Hummus to Country-Style Hummus to Spicy Tomato |
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1,000 Jewish Recipes $35 1,000 Jewish Recipes Are you cooking for the Jewish holidays and don't know what to serve or want to serve something new? Do you need inspiration for everyday kosher meals? If you want to cook delicious Jewish foods, 1,000 Jewish Recipes provides all the recipes and information you need—to celebrate Rosh Hashanah, Passover, Hanukkah, and many other holidays; to enliven Shabbat meals; and to create memorable dishes for family and friends any time. You'll find recipes for every occasion, plus information on the culinary origins of Jewish foods, how to keep a kosher kitchen, and how to stock your pantry. Award-winning cookbook author Faye Levy offers you a collection of Jewish recipes unmatched by any other. Her recipes reflect authentic flavors and traditions while being straightforward and easy-to-follow. There are clear descriptions of ingredients and methods, plus useful suggestions for substituting ingredients, saving time, or making recipes more healthful. Each recipe also features at-a-glance kosher symbols: M for Meat, D for Dairy, or P for Pareve. No matter what the occasion, there are wonderful recipes to explore. There are comforting classics such as: Matzo Ball Soup, Cheese Blintzes, Classic Matzo Brei, Friday Night Chicken, Cholent with Brisket, and Old-Fashioned Coffee Cake. You'll also find countless new temptations from around the world such as: Israeli Salad with Early Summer Herbs, Roman Fish with Pine Nuts and Raisins, Moroccan Cigars, Polish Cucumbers in Sour Cream, Tunisian Tuna and Pepper Salad, and Indian Vegetable Tzimmes. Faye Levy's knowledge of Jewish cooking offers you such riches! You'll find:Six varieties of Passover haroset from Ashkenazic Haroset (with apples and cinnamon) to Persian Pear and Banana HarosetSixteen varieties of latkes from Classic Potato Latkes to Cajun Corn LatkesSix varieties of hummus from Jerusalem Hummus to Country-Style Hummus to Spicy Tomato |
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1,000 Lowfat Recipes $35 1,000 Lowfat Recipes is the most complete cookbook of its kind. Here is an extraordinary range of simple, healthful, and delicious lowfat recipes for every kind of food you could want to cook, from breakfast to dessert and everything in between. It is the only book you need if you, like so many other Americans, are trying to improve your health by cutting back on fat. Unlike some other lowfat cookbooks, 1,000 Lowfat Recipes is easy to use. Written with the everyday cook in mind, its flavorful recipes are straightforward, simple to follow, as well as quick to prepare: Many take less than half an hour from start to finish. The ingredients it calls for are accessible and familiar—almost all are available at the supermarket. Many of the recipes are lowfat versions of your favorite foods like meatloaf and apple pie, Chicken Nuggets and Lasagna, even lowfat Sloppy Joes and Brownies. Others are Golson's creative inventions. Try Strawberry-Stuffed French Toast for breakfast; Chicken and Pesto Stuffed Potatoes for lunch; Five-Spice Turkey Cutlets for dinner; and Cappuccino Mud Pie for dessert. Some recipes make use of spices and ingredients found in world cuisines, but are cleverly interpreted for home kitchens. Here is an Indian-inspired Tandoori Chicken; innovative pizzas and ravioli from Italy; from China, Kung Pao Chicken and Shrimp Fried Rice. Inexperienced cooks will feel confident using the explicit recipes, while experienced cooks will be inspired by the wealth of creative new recipes the book offers. The recipes in this book, in addition to covering an astonishing range, are unique in their accessibility and versatility; the dishes are simple enough for everyday, delicious enough for company. All of the recipes fit within sensible nutrition guidelines to maximize the eater's pleasure and minimize the cook's efforts. The recipes reduce calories and fat, while emphasizing fresh vegetables—tomatoes and carrots, broccoli and greens; complex |
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1,000 Lowfat Recipes $35 1,000 Lowfat Recipes is the most complete cookbook of its kind. Here is an extraordinary range of simple, healthful, and delicious lowfat recipes for every kind of food you could want to cook, from breakfast to dessert and everything in between. It is the only book you need if you, like so many other Americans, are trying to improve your health by cutting back on fat. Unlike some other lowfat cookbooks, 1,000 Lowfat Recipes is easy to use. Written with the everyday cook in mind, its flavorful recipes are straightforward, simple to follow, as well as quick to prepare: Many take less than half an hour from start to finish. The ingredients it calls for are accessible and familiar—almost all are available at the supermarket. Many of the recipes are lowfat versions of your favorite foods like meatloaf and apple pie, Chicken Nuggets and Lasagna, even lowfat Sloppy Joes and Brownies. Others are Golson's creative inventions. Try Strawberry-Stuffed French Toast for breakfast; Chicken and Pesto Stuffed Potatoes for lunch; Five-Spice Turkey Cutlets for dinner; and Cappuccino Mud Pie for dessert. Some recipes make use of spices and ingredients found in world cuisines, but are cleverly interpreted for home kitchens. Here is an Indian-inspired Tandoori Chicken; innovative pizzas and ravioli from Italy; from China, Kung Pao Chicken and Shrimp Fried Rice. Inexperienced cooks will feel confident using the explicit recipes, while experienced cooks will be inspired by the wealth of creative new recipes the book offers. The recipes in this book, in addition to covering an astonishing range, are unique in their accessibility and versatility; the dishes are simple enough for everyday, delicious enough for company. All of the recipes fit within sensible nutrition guidelines to maximize the eater's pleasure and minimize the cook's efforts. The recipes reduce calories and fat, while emphasizing fresh vegetables—tomatoes and carrots, broccoli and greens; complex |
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1,001 Best Hot and Spicy Recipes $19.95 The latest addition to Agate Surrey’s beloved 1001 series of cookbooks is its hottest ever. The largest and most comprehensive cookbook ever published on this subject, 1001 Best Hot and Spicy Recipes is composed of the very best dishes from author Dave DeWitt’s collection of chili pepper–laden recipes. Created from his globe-trotting travels, from colleagues, and from research in authentic, obscure, and out-of-print cookbooks from all over the world, the book is loaded with a huge variety of soups, stews, chilies, and gumbos. It also includes a broad selection of barbecue dishes for the grill, a lengthy list of meatless entrees and vegetable options, and even a surprising array of zesty beverages, desserts, and breakfasts. Recipes are organized according to the region from which the chili peppers come: South and Central America, Mexico, the Caribbean, the United States, Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. A treasury of the very best the world has to offer of great spicy foods, no serious cook should be without this jam-packed trove. |
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1001 Best Hot and Spicy Recipes $19.95 The latest addition to Agate Surrey’s beloved 1001 series of cookbooks is its hottest ever. The largest and most comprehensive cookbook ever published on this subject, 1001 Best Hot and Spicy Recipes is composed of the very best dishes from author Dave DeWitt’s collection of chili pepper–laden recipes. Created from his globe-trotting travels, from colleagues, and from research in authentic, obscure, and out-of-print cookbooks from all over the world, the book is loaded with a huge variety of soups, stews, chilies, and gumbos. It also includes a broad selection of barbecue dishes for the grill, a lengthy list of meatless entrees and vegetable options, and even a surprising array of zesty beverages, desserts, and breakfasts. Recipes are organized according to the region from which the chili peppers come: South and Central America, Mexico, the Caribbean, the United States, Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. A treasury of the very best the world has to offer of great spicy foods, no serious cook should be without this jam-packed trove. |
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500 Vegan Recipes: An Amazing Variety of Delicious Recipes, from Chilis and Casseroles to Crumbles, Crisps, and Cookies $5.06 Flavorful Recipes to Suit Your Every Taste and Craving!Looking for more variety in your vegan cooking? Maybe a new type of muffin to make? Or perhaps a pasta or savory pie that’s “just a little different,” but full of flavor and taste?500 Vegan Recipes gives you the array of dishes you’ve been searching for, while still including all your favorite comfort foods and traditional fare. It’s everything you’ve been looking for in a cookbook, and will be a staple reference in your kitchen for years to come.Vegans and non-vegans alike can satisfy their every craving with the recipes inside, which feature international cuisines such as Indian and Cajun, as well as hearty main courses, sinful desserts, and comforting soups and breads. Individual recipes are also marked with such distinctions as Soy Free, Gluten Free, Low Fat, and Under 30 Minutes.Recipes include:Peanut Butter and Chips GranolaWheat Germ Raisin PancakesBanana, Peanut, and Oat Breakfast BiscuitsBlooming Onion RollsGreek Phyllo SamosasSesame–Bean SpreadEdamame CaviarRustic Tempeh–Spinach PieCranberry ChiliSweet Potato, Roasted Red Pepper and Corn BisquePumpkin Spinach RavioliMexican Shepherd’s PieApple Curry FauxsageRoasted Caramel Nut TartletsCherry Almond CookiesGluten-Free Fudge BrowniesWith 500 Vegan Recipes, eating healthfully has never been easier—or more kind!  |
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500 Vegan Recipes: An Amazing Variety of Delicious Recipes, from Chilis and Casseroles to Crumbles, Crisps, and Cookies $19.99 Flavorful Recipes to Suit Your Every Taste and Craving!Looking for more variety in your vegan cooking? Maybe a new type of muffin to make? Or perhaps a pasta or savory pie that’s “just a little different,” but full of flavor and taste?500 Vegan Recipes gives you the array of dishes you’ve been searching for, while still including all your favorite comfort foods and traditional fare. It’s everything you’ve been looking for in a cookbook, and will be a staple reference in your kitchen for years to come.Vegans and non-vegans alike can satisfy their every craving with the recipes inside, which feature international cuisines such as Indian and Cajun, as well as hearty main courses, sinful desserts, and comforting soups and breads. Individual recipes are also marked with such distinctions as Soy Free, Gluten Free, Low Fat, and Under 30 Minutes.Recipes include:Peanut Butter and Chips GranolaWheat Germ Raisin PancakesBanana, Peanut, and Oat Breakfast BiscuitsBlooming Onion RollsGreek Phyllo SamosasSesame–Bean SpreadEdamame CaviarRustic Tempeh–Spinach PieCranberry ChiliSweet Potato, Roasted Red Pepper and Corn BisquePumpkin Spinach RavioliMexican Shepherd’s PieApple Curry FauxsageRoasted Caramel Nut TartletsCherry Almond CookiesGluten-Free Fudge BrowniesWith 500 Vegan Recipes, eating healthfully has never been easier—or more kind!  |
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A Journey through Texas: Or a Saddle-Trip on the Southwestern Frontier $24.95 Before he became America’s foremost landscape architect, Frederick Law Olmsted (1822–1903) was by turns a surveyor, merchant seaman, farmer, magazine publisher, and traveling newspaper correspondent. In 1856–57 he took a saddle trip through Texas to see the country and report on its lands and peoples. His description of the Lone Star State on the eve of the Civil War remains one of the best accounts of the American West ever published. Unvarnished by sentiment or myth making, based on firsthand observations, and backed with statistical research, Olmsted’s narrative captures the manners, foods, entertainments, and conversations of the Texans, as well as their housing, agriculture, business, exotic animals, changeable weather, and the pervasive influence of slavery.  Back and forth from the Sabine to the Rio Grande, through San Augustine, Nacogdoches, San Marcos, San Antonio, Neu-Braunfels, Fredericksburg, Lavaca, Indianola, Goliad, Castroville, La Grange, Houston, Harrisburg, and Beaumont, Olmsted rode and questioned and listened and reported. Texas was then already a multiethnic and multiracial state, where Americans, Germans, Mexicans, Africans, and Indians of numerous tribes mixed uneasily. Olmsted interviewed planters, scouts, innkeepers, bartenders, housewives, drovers, loafers, Indian chiefs, priests, runaway slaves, and emigrants and refugees from every part of the known world—most of whom had “gone to Texas’ looking for a fresh start. He also observed the breathtaking arrival of spring on the prairie and the starry nights that seemed to prove the truth of the German saying “The sky seems nearer in Texas.” |
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A Manual Of Dietetics $19.99 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III. METHODS OF PKEPAKING FOOD. In the preparation of food of yore, the palate has no doubt been. the great guide. Still, a blind instinct seems also to have been at work. The cook has been led to prepare vegetables with meat; to unite grain and milk; to boil the highly nitrogenised beans with fat bacon; or peas and pork. Experience at work through countless ages has no doubt instructed Man, albeit darkly, what combinations of foods are requisite for health under certain conditions. Sauer-kraut was a wise provision of vegetable food during the long winter, when salted foods and cereals formed the chief dietary of the people. A Lenten fast of vegetables was a useful hygienic measure for clearing away the maladies incidental to such a dietary; as useful as vegetables to scurvy-stricken crews before the days of lime-juice. No wonder people long ago spoke of the anti-scorbutic properties of certain vegetables. Before proceeding with the preparation of foods, it may be well to give a Letheby Table of the comparative value of various edible articles as tissue-food and fuel-food, without any pledge as to the absolute accuracy of it. It is certainly useful, as giving a good broad idea of the value of various comestibles: CARBON. NITROGEN. Fresh Butter, 64.56 — Dry Bacon 59.87 .95 Dripping, 54.56 — Green Bacon, 54.26 .76 Lard, 48.19 — Suet, 47.10 — Salt Butter 45.85 — Fat Pork 41.13 1.06 Cocoa 39.34 1.40 Cheddar Cheese 33.44 3.06 Indian Meal, 30.16 1.20 Sugar 29.55 — Oatmeal, 28.31 1.36 Rice 27.32 .68 Seconds Flour 27.00 1.16 Split Peas 26.99 2.48 CARBON. NITROGEN. Eye Meal, 26.93 .86 Pearl Barley 26.60 .91 Barley Meal, 25.63 .68 Treacle, 23.95 — Bakers’ Bread 19.75 .88 Skim Cheese 19.45 4.83 Mutton… |
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A Manual Of Dietetics $29.11 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III. METHODS OF PKEPAKING FOOD. In the preparation of food of yore, the palate has no doubt been. the great guide. Still, a blind instinct seems also to have been at work. The cook has been led to prepare vegetables with meat; to unite grain and milk; to boil the highly nitrogenised beans with fat bacon; or peas and pork. Experience at work through countless ages has no doubt instructed Man, albeit darkly, what combinations of foods are requisite for health under certain conditions. Sauer-kraut was a wise provision of vegetable food during the long winter, when salted foods and cereals formed the chief dietary of the people. A Lenten fast of vegetables was a useful hygienic measure for clearing away the maladies incidental to such a dietary; as useful as vegetables to scurvy-stricken crews before the days of lime-juice. No wonder people long ago spoke of the anti-scorbutic properties of certain vegetables. Before proceeding with the preparation of foods, it may be well to give a Letheby Table of the comparative value of various edible articles as tissue-food and fuel-food, without any pledge as to the absolute accuracy of it. It is certainly useful, as giving a good broad idea of the value of various comestibles: CARBON. NITROGEN. Fresh Butter, 64.56 — Dry Bacon 59.87 .95 Dripping, 54.56 — Green Bacon, 54.26 .76 Lard, 48.19 — Suet, 47.10 — Salt Butter 45.85 — Fat Pork 41.13 1.06 Cocoa 39.34 1.40 Cheddar Cheese 33.44 3.06 Indian Meal, 30.16 1.20 Sugar 29.55 — Oatmeal, 28.31 1.36 Rice 27.32 .68 Seconds Flour 27.00 1.16 Split Peas 26.99 2.48 CARBON. NITROGEN. Eye Meal, 26.93 .86 Pearl Barley 26.60 .91 Barley Meal, 25.63 .68 Treacle, 23.95 — Bakers’ Bread 19.75 .88 Skim Cheese 19.45 4.83 Mutton… |
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A Manual Of Dietetics $26.75 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III. METHODS OF PKEPAKING FOOD. In the preparation of food of yore, the palate has no doubt been. the great guide. Still, a blind instinct seems also to have been at work. The cook has been led to prepare vegetables with meat; to unite grain and milk; to boil the highly nitrogenised beans with fat bacon; or peas and pork. Experience at work through countless ages has no doubt instructed Man, albeit darkly, what combinations of foods are requisite for health under certain conditions. Sauer-kraut was a wise provision of vegetable food during the long winter, when salted foods and cereals formed the chief dietary of the people. A Lenten fast of vegetables was a useful hygienic measure for clearing away the maladies incidental to such a dietary; as useful as vegetables to scurvy-stricken crews before the days of lime-juice. No wonder people long ago spoke of the anti-scorbutic properties of certain vegetables. Before proceeding with the preparation of foods, it may be well to give a Letheby Table of the comparative value of various edible articles as tissue-food and fuel-food, without any pledge as to the absolute accuracy of it. It is certainly useful, as giving a good broad idea of the value of various comestibles: CARBON. NITROGEN. Fresh Butter, 64.56 — Dry Bacon 59.87 .95 Dripping, 54.56 — Green Bacon, 54.26 .76 Lard, 48.19 — Suet, 47.10 — Salt Butter 45.85 — Fat Pork 41.13 1.06 Cocoa 39.34 1.40 Cheddar Cheese 33.44 3.06 Indian Meal, 30.16 1.20 Sugar 29.55 — Oatmeal, 28.31 1.36 Rice 27.32 .68 Seconds Flour 27.00 1.16 Split Peas 26.99 2.48 CARBON. NITROGEN. Eye Meal, 26.93 .86 Pearl Barley 26.60 .91 Barley Meal, 25.63 .68 Treacle, 23.95 — Bakers’ Bread 19.75 .88 Skim Cheese 19.45 4.83 Mutton… |
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A Survival Acre $15 Eat Free for Life on One Acre of Land! — Yes, you read that right. Skeptical? The Author of this book did it for years.Author Linda Runyon was raised during summers at Nirvana Lodge, a tourist camp owned by her grandparents. As an adult, returning to Indian Lake from the Jersey shore seemed the natural thing to do. Homesteading in the Adirondack Mountains without modern conveniences, seeking wild foods, cooking outdoors & learning basic Native American ways became the beginning of “A SURVIVAL ACRE.”There are literally hundreds of plants to choose from when selecting food sources. However, the 50 Survival foods listed here seem to be the most prevalent, and are found naturally throughout the Adirondacks, the country & the world. A few are unique to the East or the West United States. These 50 form the basis of an “Environmentarian” diet, and these staples nourish a body well and give great health. (An environmentarian is one who eats from their environment.)Linda has sold tens of thousands of these books. She was featured in People Magazine and has demonstrated her skills using wild foods on National TV. 52 pages long.A great beginning primer for the Wild Food way, this book has enjoyed great success from its first publication in 1985. |
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A Taste of Heritage: Crow Indian Recipes and Herbal Medicines $17.95 Drawing on the knowledge and wisdom of countless generations of Crow Indian women, the well-known speaker and teacher Alma Hogan Snell presents an indispensable guide to the traditional lore, culinary uses, and healing properties of native foods. A Taste of Heritage imparts the lore of ages along with the traditional Crow philosophy of healing and detailed practical advice for finding and harvesting plants: from the key to creating irresistible dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the secret of using plants to enhance beauty and incite love. Snell describes the age-old practice of turning wildflowers and garden plants into balms and remedies for such ailments and injuries as snakebite, headache, leg cramps, swollen joints, asthma, and sores. She brings to bear not only her lifetime of experience but also the invaluable lessons of her grandmother, the legendary medicine woman Pretty Shield. With life-enhancing recipes for everything from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A Taste of Heritage is above all a fascinating cultural document certain to enrich the reader’s relationship with the natural world. A partial list of recipes: Wild Bitterroot SauceWild Carrot PuddingCattail BiscuitsDandelion SoupSalsify Oyster StewBalapia (Berry Pudding)Juneberry PieChokecherry CakeWild Mint TeaBitterberry LemonadeWheel BreadBoiled HoovesBill’s Mother’s Antelope RoastStuffed TroutElk RoastStuffed EggsOld-Time Moose RoastWild Turnip PorridgeWild Turnip BreadFresh Wild SaladBuffalo Cattail StewGround Tomato SaladGooseberry PuddingBearberry ButterSpicy Dried Plum CakeBuffaloberry Jelly |
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American Indian Cooking: Recipes from the Southwest $4.73 This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes—foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash. American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes. |
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American Indian Food (Food in American History Series) $52 This, the first, in-depth survey of Native American Indian foodways is an amazing chronicle of both human development over thousands of years and American history after the European invasion. It sheds light not only on this group and their history but on American food culture and history as well. For thousands of years an intimate relationship existed between Native Americans and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The European invasion forced a radical transformation of the indigenous food habits. Foodways were one of the first layers of culture attacked. Indians were removed from their homelands, forced to cultivate European crops such as wheat and grapes, new animals were introduced, and the bison, a major staple in the Great Plains and West, was wiped out. Today, American Indians are trying to reclaim many of their food traditions. A number of their foodways have become part of the broader American cookbook, as many dishes eaten today were derived from Native American cooking, including cornbread, clam chowder, succotash, grits, and western barbeque.The story of Native American foodways presented here is an amazing chronicle of both human development over thousands of years and American history after the European invasion. Through cultural evolution, the First Peoples worked out what was edible or could be made edible and what foods could be combined with others, developed unique processing and preparation methods, and learned how to preserve and store foods. An intimate relationship existed between them and their food sources. Dependence on nature for subsistence gave rise to a rich spiritual tradition with rituals and feasts marking planting and harvesting seasons. The foodways were characterized by abundance and variety. Wild plants, fish, meat, and cultivated crops were simply prepared and eaten fresh or smoked, dried, or |
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American Indian Foods $0.45 Briefly describes some of the foods that were important to various North American Indian cultures and their rituals surrounding the harvesting, hunting, food preparation, and meals. |
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Asian Grilling: 85kebabs, Skewers, Satays and Other Asian-Inspired Recipes for Your Barbecue $24.95 Now you can bring the authentic tastes and techniques of Asian grilling right into your own home. Su-Mei Yu, renowned Thai chef, teacher, restaurateur, and award-winning author of Cracking the Coconut, shows you just how easy it is to grill in her new book, Asian Grilling.Su-Mei captures the splendor and diversity of Asia’s cuisines — Chinese, Thai, Vietnamese, Korean, Indian, Burmese, Laotian, and Cambodian — in this superb collection of 85 recipes. With Su-Mei’s guidance and clearly written recipes, you’ll be able to cook some of the world’s most delicious grilled foods, including Indian Chicken Tandoori, Vietnamese-Style Grilled Beef in Lettuce, and Thai Grilled Pork Strips.Asian Grilling begins with some of the better-known Asian dishes such as Chicken Yakitori, Pork Satay, and Lamb Kebabs. Su-Mei then takes you through her own treasured recipes for Salt-Grilled Yellowtail Tuna from Japan, Vietnamese Grilled Shrimp on Sugarcane Stalks, Bulgogi (Korean Barbecued Beef), and so much more. Along with these dishes, you’ll find recipes for zesty dipping sauces and flavorful relishes to enhance every bite.In the “Wrapped and Grilled” and “Grilled and Wrapped” chapters, you’ll learn how each cuisine uses leaves and casings to make grilling pouches. When these pouches are opened at the table, they fill the room with a unique and savory perfume. The large green leaves of the banana plant are used to wrap everything from Malaysian Spicy Fish Cakes to Chinese-style grilled chicken. In true fusion style, Su-Mei encases a warm filling of grilled vegetables and cheese in a tortilla to make one of her favorite recipes, Thai Quesadillas. Even the ubiquitouslettuce leaf makes a great wrapper for curried lamb, grilled shrimp, and more.Grilled vegetables and salads, main course rice and noodle dishes, and even grilled fruit desserts round out this collection. There are also detailed instructions for preparing the grill and making spice |
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka $20.99 For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking.• First, she tantalizes us with bite-size delights to snack on with drinks or tea.• A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.• Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.• A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.• There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises.• There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments.• At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures.Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in |
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At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka $35 For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking book from the incomparable Madhur Jaffrey that makes it possible. By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make seemingly exotic Indian dishes part of our everyday cooking.• First, she tantalizes us with bite-size delights to snack on with drinks or tea.• A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves.• Fish and seafood are transformed by simple rubs and sauces and new ways of cooking.• A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There’s chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it’s with apricots; from Delhi, it’s stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut.• There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises.• There are vegetable dishes, in a tempting array—from everyday carrots and greens in new dress to intriguing ways with eggplant and okra—served center stage for vegetarians or as accompaniments.• At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures.Throughout, Madhur Jaffrey’s knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in |
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Ayurvedic Healing Cuisine $19.95 Ayurvedic Healing Cuisine explains the healing qualities of various foods and spices and recommends combinations appropriate for specific conditions of body and mind. • Provides a complete introduction to the Ayurvedic science of healthy eating. • Includes 200 vegetarian recipes to improve health and longevity. • By Harish Johari, the bestselling author of Chakras, Tools for Tantra, and Numerology. One of the oldest systems of medicine in the world, the Indian science of Ayurveda views the human being as intimately connected with the environment and all other life forms. It prescribes various methods of synchronizing ourselves with the world around us, placing great emphasis on diet and the specific attributes of different foods. Following these ancient guidelines, Harish Johari offers a clear and concise introduction to the principles of Ayurvedic eating and explains the healing qualities that foods and spices impart according to their subtle energies. He suggests special combinations to heal and balance both body and mind and includes 200 vegetarian recipes. Artist, musician, and scholar of Tantra and Ayurveda, Harish Johari (1934-1999) was the author of many books, including Tools for Tantra; Breath, Mind, and Consciousness; Numerology; and The Healing Power of Gemstones. |
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Beneath the Seven Seas $39.95 Firsthand accounts from around the world of more than forty of the most important shipwreck and sunken-city projects ever undertaken.From the Pacific to the Mediterranean, from the Caribbean to the Red Sea, from northern Europe and the northern United States to the Indian Ocean, archaeologists vividly describe shipwrecks from centuries past, from the oldest and deepest ever excavated to the remains of battles in both the European and Pacific theaters of World War II.Readers will dive nearly 200 feet with Cemal Pulak on a royal ship that sank over 3,300 years ago off the Aegean coast of Turkey, and explore with Donny Hamilton the streets and houses of the richest English colony in the New World, the infamous pirate stronghold of Port Royal, Jamaica, swallowed by the sea in 1692. They will accompany famed undersea explorer Robert Ballard, discoverer of the Titanic, as he and Cheryl Ward search for shipwrecks in the deep, oxygen-free waters of the Black Sea. They will wade with archaeologist Fred Hocker through mud along the bank of a South Carolina river, and then sail through a gale with Susan Womer Katzev on a full-scale replica of the best-preserved ancient Greek ship yet raised from the depths of the Mediterranean.The book describes the tragic loss, within sight of their loved ones, of seamen returning home to Portugal in 1606, at the end of a two-year voyage to the East on the Nossa Senhora dos Martires, and then describes the fate of the crew of another Portuguese ship, the Santo Antonio de Tanna, which sank off Mombasa, Kenya, while trying to lift the siege of Fort Jesus by Omani Arabs in 1697. It describes the foods, games,weapons, tools, and grooming implements on a ship sailed by Bulgarian merchants around AD 1025, carrying as cargo the largest known collections of medieval Islamic glass and glazed pottery. 350 color illustrations. |
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Best Fryer Cookbook Ever $19.99 Few people would dispute the old Florentine proverb “Even a bedroom slipper tastes good when it’s fried,” but many try to stay away from deep-fried foods because of the at foods absorb during cooking.When the technique has been mastered, however, deep-fried foods can — and should — be crisp, light, and delectably nongreasy. As fryers gain popularity, it’s even easier to deep-fry at home, and now Phyllis Kohn shows you how to achieve flawless frying feats every time.The Best Fryer Cookbook Ever delves into the hows and whys of deep-frying: the best (and potentially healthiest) oils to use, correct temperatures and frying times (shorter cooking ensures less greasiness), technical tips for using your deep fryer, and safety guidelines.Your kids won’t eat vegetables? Try French-Fried Sweet Potato Sticks andFried Okra. Think doughnuts only come from a store? An entire chapter is devoted to making perfect versions of these beloved goodies at home, from old-Fashioned Cake Doughnuts to Beignets, jelly Doughnuts, and Orange Crullers. All the classics are here, including such popular favorites as Buffalo Wings, Chicken-Fried Steak, Hush Puppies, and Popcorn Shrimp. From unusual fried breads, such as sweet Churros and indian Pappadums, to fried desserts, such as Mexican Buenuelos with Anise Sugar and Chinese Candied Apples, Kohn brings the world of deep frying into your kitchen. |
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Betty Crocker’s Indian Home Cooking $27.95 Betty Crocker's Indian Home Cooking Namaste! Vannakam! With this welcome in two of India's many languages, Betty Crocker and culinary expert Raghavan Iyer invite you to join them in exploring the wonders of Indian food. If you enjoy a good food adventure, you'll love Indian cooking! With Betty and Raghavan as your guides, you'll savor the seductive aromas and flavors of Indian food in your own kitchen. Your tour of India's foods begins with a "pantry" guide to the ingredients that can get you started with a quick visit to the supermarket. The "magic" of Indian cooking is awakening your senses to all the wonderful spices that transform everyday ingredients into the truly exceptional. You can experience all the exotic flavors of India with eleven basic spices and a few choice lentils and beans that are widely available. You'll find that many staples of the Indian kitchen—spinach, potatoes, shrimp, yogurt and rice—are your favorites too. Turn to complete glossaries on spices and seasonings; fresh produce; and lentils and grains for in-depth explanations and photographs. Raghavan's lyrical memories, amusing stories and insightful descriptions of India, which accompany the recipes, give each one a context in the culture of this vast land. Now you're ready to cook! With over 180 recipes to choose from, there are dishes for every occasion—from an easy side to add pizzazz to weeknight dinners, like Spicy Potato Fry, to a great center-piece for a party, like Seafood Pilaf with Saffron. Find classic favorites that you've probably enjoyed at Indian restaurants, like crispy potato samosas, grilled chicken tandoori and home-baked naan breads. Always wanted to make Chai, the spiced tea that's so popular in coffee bars? The authentic and easy recipe that everyone drinks in India is here. Whatever you're in the mood for, you'll find it here. If you like to cook meatless meals once in awhile, |
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Bioactive Foods and Extracts: Cancer Treatment and Prevention $169.95 Though there is considerable historical and anecdotal record for the use and efficacy of the cancer preventative properties of vegetables, fruits, and herbs, modern healthcare professionals require scientific evidence and verifiable results to make defensible decisions on the benefits, risks, and value of botanicals and their extracts in the prevention and treatment of cancers. Presenting research-based evidence of the role of herbs and bioactive foods in the prevention and treatment of cancer, Bioactive Foods and Extracts: Cancer Treatment and Prevention provides the scientific basis for millennia of empirical evidence. Divided into four sections, the book begins with a look at herbal medicines and bioactive foods in cancer prevention in general including the benefits of Greco-Arabic and Islamic herbal medicine, Indian vegetarian diet, and a range of culinary spices.The second section considers specific bioactive foods in cancer prevention. Chapters include in-depth discussions of phytochemicals and their therapeutic action within the body, curcumin-mediated cellular response, and the mechanism and use of prunes and plums, mushrooms, and tomato-based products. The third section takes a focused look at certain cancers such as colon, prostate, breast, and lung cancer. Substances analyzed include ginseng, pentacyclic triterpenes from olives, cruciferous vegetables, and fruit phenolics, as well as alcohol and its associated risks. The final section investigates non-botanical supplements including vitamin D, calcium, selenium, and probiotics.Providing an important scientific and evidence-based record on an increasingly popular branch of modern healthcare, this indispensible reference brings together the analytical research of modern science and the wisdom of herbal and food based medicine and puts them at your fingertips. |
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Breakfast Foods $21.33 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Grits, Sausage, Orange Juice, Maple Syrup, Doughnut, Chilaquiles, Omelette, Croissant, French Toast, Egg, Eggs Benedict, Soy Milk, Pancake, Bagel, Fried Egg, Pop-Tarts, Full Breakfast, Scone, Waffle, You Tiao, Baked Beans, Cereal Germ, Tamago Kake Gohan, Muesli, Oatmeal, Roti Canai, Muffin, Scrapple, Strudel, Mcmuffin, Scrambled Eggs, Egg in the Basket, Doubles, Kolache, Nasi Lemak, Egg Sandwich, Goetta, Brown Bobby, Weisswurst, Re Gan Mian, Palm Syrup, Croissan’wich, Migas, Hash, Pandesal, Huevos Rancheros, Kedgeree, Hash Browns, Biscuits and Gravy, Roti Prata, Cinnamon Roll, Eggo, Popover, Milk Toast, Dutch Baby Pancake, Potato Cake, Texas Toast, Toaster Strudel, Wrap Roti, Syrniki, Ham and Eggs, Breakfast Roll, Home Fries, Tongue Toast, Bialy, Shuangbaotai, Collops, Simit, Slinger, Matzah Brei, Toaster Pastry, Roti John, Monkey Bread, Pain Au Chocolat, Strata, Pandebono, Potato Scone, Griddle Scone, Breakfast Sausage, Gogli, Eggs Neptune, Indian Omelette, Viennoiserie, Bacon Sandwich, Menemen, Palmier, Chocolate Sandwich, Eggs and Brains, Chwee Kueh, Calas, Halwa Poori, Sausage Gravy, Bear Claw, Changua, Ox-Tongue Pastry, Almojábana, Huevos Motuleños, Avgofeta, Pisca Andina, Huevos Divorciados, Djevrek, Grits and Grillades, Khabees, Devilled Kidneys, Pandeyuca. Excerpt: An egg is a spheroid or ovoid shaped cell laid by females of many different species, including birds, reptiles, amphibians, and fish. Eggs have been eaten by mankind for millennia. Bird eggs (including chicken and turkey eggs) consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. Egg yolks and whole eggs are a good source of protein and choline. For this reason, the USDA (United States Department of Agric… More: |
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Buddhist Peace Recipes $12.95 Taken mainly from the South Asian Buddhist countries, these recipes provide a range of tastes and flavours that disprove the myth that vegetarian food is bland and unappetizing. From Buddhist Chinese and Japanese cooking styles that vary from steaming, stir-frying to grilling and baking, the sublime aromas of Indian cuisine, the creativity of Thai cuisine, the harmonious fusion of Sri Lankan and Indonesian food, to the rustic ruggedness of the basic Tibetan diet, the 50 recipes in this book offer a delectable array of peace foods. The author explains the philosophy that lies behind the middle path of the Buddha and how the right foods enhance mental peace and ‘centre’ your life. A practical guide to peace food. |
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Chaat & Sweets $5.94 The 7th book in Tricycles World Snacks series introduces toddlers to Indian snack foods known as chaat. Scrumptious treats like bhel puri (rice puff salad), tandoori chicken, and sweet coconut cham-cham, look good enough to eat in Wilson Sangers gorgeous collage art, while her trademark bouncy text will please little ears. |
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Chaat and Sweets $2.28 The 7th book in Tricycle's World Snacks series introduces toddlers to Indian snack foods known as chaat. Scrumptious treats like bhel puri (rice puff salad), tandoori chicken, and sweet coconut cham-cham, look good enough to eat in Wilson Sanger's gorgeous collage art, while her trademark bouncy text will please little ears.  World Snacks books have sold more than 160,000 copies. Includes punctuation guide and glossary of Indian terms used in the book.   |
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Complete Indian Cooking $12.04 Indian food grows increasingly popular every day, and more and more people across America want to learn how to cook it themselves. Meena Pathak, who with her husband founded a global empire of prepared Indian foods, shares her love for Indian cuisine with more than 170 delicious recipes. Made from readily available ingredients, the mouth-watering choices range from starters, snacks, and soups to sumptuous chicken, fish, and vegetable dishes. With directions on techniques such as tempering spices, along with recipes for breads, chutneys, drinks, and desserts, this is the one Indian cookbook for everyone from the beginner to the gourmet chef. |
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Cook Yourself Thin Faster: Have Your Cake and Eat It Too with Over 75 New Recipes You Can Make in a Flash! $19.99 From the #1 New York Times Bestselling Series . . . Cook Yourself Thin FASTER Lose Weight without Losing Your Mind! Discover what everyone is talking about: the easiest, most enjoyable way to lasting weight loss. Following the smash hit original comes this brand-new collection of over 75 even easier recipes, plus smart cooking tips and real-life success stories. Finally, a diet to savor . . . Cook Yourself Thin FASTER delivers more mouthwatering low-fat recipes, more skinny alternatives to your cravings, and more quick and easy meals in HALF the time! We know there’s hardly ever enough time to cook. With Cook Yourself Thin FASTER you can drop a dress size without sacrificing the foods you love and spend less time in the kitchen so you can enjoy . . . life! Have your cake and eat it too with these delectable recipes: Mini Blueberry Muffins Seven-Layer Dip Pineapple Mojitos Asian Chicken Salad Shrimp and Grits Cheese “Fries” Carrot Soup with a Kick Flank Steak with Indian Salsa White Pizza with Roasted Mushrooms What are you waiting for? Cook Yourself Thin FASTER! 9781401341381 19.99 |
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Cook Yourself Thin Faster: Have Your Cake and Eat It Too with over 75 New Recipes You Can Make in a Flash! $20 From the #1 New York Times Bestselling Series . . . Cook Yourself Thin FASTER Lose Weight without Losing Your Mind! Discover what everyone is talking about: the easiest, most enjoyable way to lasting weight loss. Following the smash hit original comes this brand-new collection of over 75 even easier recipes, plus smart cooking tips and real-life success stories. Finally, a diet to savor . . . Cook Yourself Thin FASTER delivers more mouthwatering low-fat recipes, more skinny alternatives to your cravings, and more quick and easy meals in HALF the time! We know there’s hardly ever enough time to cook. With Cook Yourself Thin FASTER you can drop a dress size without sacrificing the foods you love and spend less time in the kitchen so you can enjoy . . . life! Have your cake and eat it too with these delectable recipes: Mini Blueberry Muffins Seven-Layer Dip Pineapple Mojitos Asian Chicken Salad Shrimp and Grits Cheese "Fries" Carrot Soup with a Kick Flank Steak with Indian Salsa White Pizza with Roasted Mushrooms What are you waiting for? Cook Yourself Thin FASTER! |
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Cook Yourself Thin Faster: Have Your Cake and Eat It Too with over 75 New Recipes You Can Make in a Flash! $19.99 From the #1 New York Times Bestselling Series . . . Cook Yourself Thin FASTER Lose Weight without Losing Your Mind! Discover what everyone is talking about: the easiest, most enjoyable way to lasting weight loss. Following the smash hit original comes this brand-new collection of over 75 even easier recipes, plus smart cooking tips and real-life success stories. Finally, a diet to savor . . . Cook Yourself Thin FASTER delivers more mouthwatering low-fat recipes, more skinny alternatives to your cravings, and more quick and easy meals in HALF the time! We know there’s hardly ever enough time to cook. With Cook Yourself Thin FASTER you can drop a dress size without sacrificing the foods you love and spend less time in the kitchen so you can enjoy . . . life! Have your cake and eat it too with these delectable recipes: Mini Blueberry Muffins Seven-Layer Dip Pineapple Mojitos Asian Chicken Salad Shrimp and Grits Cheese "Fries" Carrot Soup with a Kick Flank Steak with Indian Salsa White Pizza with Roasted Mushrooms What are you waiting for? Cook Yourself Thin FASTER! |
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Culture and Customs of the United States (Culture and Customs of North America Series) $95 American life and culture is truly unique in that it was born from many other cultures around the world. When immigrants migrated to the Land of Opportunity, they brought with them pieces of their own heritage: foods, religions, holidays, festivals, music, and art, just to name a few. Through time, these customs have developed into what we now know as American life. Explore how even within the US, various cultures and customs differ from New England to the Midwest to the Pacific. Discover how many religions are practiced all over the country, and how each sect differs in its celebration. Learn how gender plays an important role in American society, and how things have changed and progressed in the past century. Readers will learn about American holidays-religious, federal, and even those fabricated by Hallmark and television! Sports, leisure activities, and fashion also play a major role in American culture, as discussed in this all-encompassing work. Discover how American cuisine has evolved from other cultures, such as Italian, Greek, Mexican, Chinese, Indian, and West Africa, and how each region has its own indigenous dishes, including New England clam chowder, Southern jambalaya, and Mid-western lutefisk. Contemporary and classic literature is also discussed, along with the evolution of poetry. Readers will learn about the development of mass media, as well as the growth of cinema and films from the first silent film to today’s popular blockbuster trilogy Pirates of the Caribbean. Music and dance are also discussed in detail, covering the New York Philharmonic to Woodstock. Contemporary art and architecture is discussed as well as types of housing across all the regions of the U.S. This unique two-volume addition to the Culture and Customs of the World series gives high school students, both national and international, the chance to examine the United States from the outside in. The mosaic of American culture comes to life in this expansive yet detailed |
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Curry, Callaloo & Calypso: The Real Taste of Trinidad & Tobago $29.75 ?Realizing that globalization and foreign influences could dilute her countrys local cuisine, Wendys latest culinary offering, Curry, Callaloo & Calypso: The Real Taste of Trinidad & Tobago, showcases her countrys indigenous foods by way of old and new recipes for present and future generations. In her introduction to the gastronomic delights in the pages that follow, Wendy includes a fascinating brief culinary history showing how Trinidad and Tobagos Indian, African, European and Chinese population come to be reflected in a cuisine that is bold, explosive in flavor, eclectic and addictive. Wendy Rahamut is a cookbook author, freelance food consultant and food stylist. She is also the weekly food writer for the Trinidad Guardian and is the Editor-in-Chief of Caribbean Gourmet magazine. She owns and operates the Wendy Rahamut School of Cooking, and since 1998 has hosted the long-standing weekly television cooking show, Caribbean Flavors. |
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Daily Life in a Plains Indian Village 1868 $10.94 More than 130 full-color photographs adorn this handsome re-creation of daily life in a Plains Indian village in 1868. Readers will meet Real Bird and his family, part of a Northern Cheyenne tribe in southeastern Montana. Each member has an important role: Men prepare to become warriors and hunters, while women learn to raise crops and build a home-a tipi-from poles and buffalo hides. The clothes the family wears, from elaborate ceremonial headdresses to colorful beaded moccasins; the foods they eat; the games they play; the crafts and jewelry they make; and the spiritual rituals they perform are among the many topics included. This large-format book, with clear text and informative sidebars, provides a detailed pictorial account of the Plains Indian life more than a century ago. |
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Dolls’ House Shops, Cafes & Restaurants $10.19 Bestselling author Jean Nesbitt has assembled an encyclopedic array of stunning and realistic period-style shops, cafes, and restaurants—illustrated with 270 color photographs—for hobbyists ready to move beyond domestic dollhouses. From a nostalgic Georgian sweet shop and an exotic Indian restaurant to a swinging 1930’s nightclub, here are endless projects with techniques for getting started with plans and kits, as well as Room Boxes for beginners. Tackle innovative, economical design and decorating ideas, from a faux marble fireplace and shop signs to display foods and an escalator. |
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Dolls’ House Shops, Cafes & Restaurants $11.57 Bestselling author Jean Nesbitt has assembled an encyclopedic array of stunning and realistic period-style shops, cafes, and restaurants”–”illustrated with 270 color photographs–for hobbyists ready to move beyond domestic dollhouses. From a nostalgic Georgian sweet shop and an exotic Indian restaurant to a swinging 1930′s nightclub, here are endless projects with techniques for getting started with plans and kits, as well as Room Boxes for beginners. Tackle innovative, economical design and decorating ideas, from a faux marble fireplace and shop signs to display foods and an escalator. |
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Easy Vegetarian Foods from Around the World $7.95 With some new ingredients and lots of familiar favorites, author Sheila Griffin Llanas explores twelve vegetarian recipes in this exciting cookbook. Try Russian cabbage pie and Indian sabji, and find out what Newfoundland doughboys are! Learn new cooking techniques and all about kitchen safety. |
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Eat Smart in India: How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure $13.95 Food is one of the first and most immediate contacts a traveler makes with a foreign county. More and more travelers are making it a more memorable contact by taking along one of the innovative, easy-to-use Eat Smart culinary guidebooks. The authors of Eat Smart in India, the newest guide in the award-winning Eat Smart series, demonstrate that traveling and eating in unfamiliar territory doesn’t have to be gastronomical guesswork. This is a well-timed choice, given the resurgence of interest in this fascinating destination, especially in its delicious cuisine. With their Eat Smart guidebook in hand, travelers to India will quickly decipher menus with confidence and shop or browse in the supermarkets and lively outdoor markets throughout the country with greater knowledge. When they get home, they can relive their tasting adventure by creating some delicious Indian dishes, using the recipes provided in the book. Distributed for Ginkgo Press |
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Enduring Harvests $23.73 Tempting, modern American Indian recipes are set within the framework of festivals, Powwows, Potlatches, Puberty rites, and Feast Days embraced with spiritual concepts in native settings. More than 150 tempting Native American recipes here have been adapted for the modern kitchen, making use of vegetables, fruits, fish, and game indigenous to the Americas. Delve into the delicious worlds of American Indian cookery and glimpse the cultures that made food preparation an art as well as a prayer for health and peace. Countless celebrations will charm you with a deeper respect for Native American foods and spiritual life honoring nature and the earth in every month of the year. Come journey from the Arctic Circle to Peru, and feel deliciously at home in Indian America. |
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Ethnomusicologists’ Cookbook $35.95 Named one of New York Times Top-20 Cookbooks of 2006.Have you ever wanted to host a full evening of Indian food, culture, and music? How about preparing a traditional Balinese banquet? Or take a trip to Cairo and enjoy an Egyptian feast? The Ethnomusicologists’ Cookbook takes you around the world on a culinary journey that is also a cultural and social odyssey.Many cookbooks offer a snapshot of individual recipes from different parts of the world, but do nothing to tell the reader how different foods are presented together, or how to relate these foods to other cultural practices. For years, ethnomusicologists have visited the four corners of the earth to collect the music and culture of native peoples, from Africa to the Azores, from Zanzibar to New Zealand. Along the way, they’ve observed how music is an integral part of social interaction, particularly when it’s time for a lavish banquet or celebration. Foodways and cultural expression are not separate; this book emphasizes this connection through offering over thirty-five complete meals, from appetizers to entrees to side dishes to desserts and drinks. A list of recommended CDs fills out the culinary experience, along with hints on how to present each dish and to organize the overall meal.The Ethnomusicologists’ Cookbook combines scholarship with a unique and fun approach to the study of the world’s foods, musics, and cultures. More than just a cookbook, it is an excellent companion for anyone embarking on a cultural-culinary journey. |
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Foods of the Americas: Native Recipes and Traditions $28 The culinary traditions of the native peoples of the Americas are celebrated in this lavish book produced in association with the Smithsonian National Museum of the American Indian. Written by chef Fernando Divina and Marlene Divina, who is of Chippewa heritage, FOODS OF THE AMERICAS presents 140 modern recipes that incorporate a wide array of foods cultivated by native people throughout North and South America. The book also includes nine illustrated short essays by native writers that provide an American Indian perspective on a variety of indigenous food traditions. Illustrated with food photographs as well as images from the museum’s vast collections, the book is being published to coincide with the opening of the museum’s flagship site on the National Mall on September 21, 2004. |
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Foods of the Southwest Indian Nations $7 Winner of the 2003 James Beard Foundation Award for Americana |
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Foraging New England: Finding, Identifying, and Preparing Edible Wild Foods and Medicinal Plants from Maine to Connecticut $10.92 From beach peas to serviceberries, hen of the woods to Indian cucumber, ostrich ferns to sea rocket, this guide uncovers the edible wild foods and healthful herbs of the Northeast. Helpfully organized by environmental zone, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes. |
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Foraging New England: Finding, Identifying, and Preparing Edible Wild Foods and Medicinal Plants from Maine to Connecticut $16.95 From beach peas to serviceberries, hen of the woods to Indian cucumber, ostrich ferns to sea rocket, this guide uncovers the edible wild foods and healthful herbs of the Northeast. Helpfully organized by environmental zone, the book is an authoritative guide for nature lovers, outdoorsmen, and gastronomes. |
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Grit Cookbook: World-Wise, Down-Home Recipes $18.95 The Grit, located in the quintessential boho town of Athens, Georgia, is known far and wide as the touring musicians’ restaurant of choice. This classic cookbook features 150 of The Grit’s most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soul-food sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the well-traveled vegetarian, the heart of this cuisine maintains the down-home, soul-food feeling of simple foods and classic combinations that are guaranteed to please. |
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Healing Lyme Disease Naturally: History, Analysis, and Treatments $9.91 In Healing Lyme Disease Naturally, anthropologist Wolf D. Storl shares his own success in overcoming a difficult, sometimes deadly disease that is reaching epidemic proportions. When he was diagnosed, Dr. Storl refused standard treatments because of antibiotic intolerance. Instead, he researched healing systems of various cultures including Traditional Chinese Medicine, American Indian healing practices, homeopathy, and traditional Western herbal lore and discovered the teasel root. Teasel, a flowering plant that grows throughout Europe and Asia, tonifies the liver and kidneys, promotes blood circulation, and strengthens the bones and tendons. The plant has been documented to help cure chronic conditions marked by arthritis, sore, stiff muscles, and eventual incapacitation—all symptoms associated with Lyme disease. Dr. Storl’s approach consists of flushing out toxins and inhibiting bacteria by using teasel root as tincture, powder, or tea (available for purchase online and in natural foods stores); stimulating the immune system and detoxifying the body by exposing it to extreme heat (sweat lodges and Japanese baths); and dietary and naturopathic measures, including fresh natural food, exercise, and sufficient sleep. Written in an encouraging, personal tone but based in science and clinical studies, Healing Lyme Disease Naturally offers hope in combating a condition that has stubbornly resisted conventional medical treatment. |
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Healing Lyme Disease Naturally: History, Analysis, and Treatments $19.95 In Healing Lyme Disease Naturally, anthropologist Wolf D. Storl shares his own success in overcoming a difficult, sometimes deadly disease that is reaching epidemic proportions. When he was diagnosed, Dr. Storl refused standard treatments because of antibiotic intolerance. Instead, he researched healing systems of various cultures including Traditional Chinese Medicine, American Indian healing practices, homeopathy, and traditional Western herbal lore and discovered the teasel root. Teasel, a flowering plant that grows throughout Europe and Asia, tonifies the liver and kidneys, promotes blood circulation, and strengthens the bones and tendons. The plant has been documented to help cure chronic conditions marked by arthritis, sore, stiff muscles, and eventual incapacitation—all symptoms associated with Lyme disease. Dr. Storl’s approach consists of flushing out toxins and inhibiting bacteria by using teasel root as tincture, powder, or tea (available for purchase online and in natural foods stores); stimulating the immune system and detoxifying the body by exposing it to extreme heat (sweat lodges and Japanese baths); and dietary and naturopathic measures, including fresh natural food, exercise, and sufficient sleep. Written in an encouraging, personal tone but based in science and clinical studies, Healing Lyme Disease Naturally offers hope in combating a condition that has stubbornly resisted conventional medical treatment. |
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Healthy Cooking for the Jewish Home: 200 Recipes for Eating Well on Holidays and Every Day $29.95 Thanks to the ever-increasing number of kosher products available to home cooks, it’s never been easier or more satisfying to prepare delicious, wholesome, and healthful kosher meals. In this new collection of exciting recipes, acclaimed journalist, cooking teacher, and cookbook author Faye Levy presents a progressive, upbeat approach to nutritious kosher cuisine that highlights the pleasure of preparing and eating mouthwatering dishes that promote well-being. Kosher foods are being used in more and more American homes, and their abundance and diversity is increasing at an impressive rate. From the traditional to the exotic, from extra-virgin olive oil to tasty cheeses, from spicy condiments to Asian-style sauces, from Latin flavors to Indian, Levy introduces both novice and seasoned cooks to a grand array of international ingredients. By showcasing them in such dishes as Poached Turkey with Mushrooms, Wheat Berries, and Dill; Diced Vegetable Salad with Pepitas and Papaya; Marseilles-Style Fish with Saffron and Fennel; and Turkish Autumn Vegetable Casserole with Chicken, she shows how they will add zest to any menu while maintaining solid nutritional value. With a focus on foods with substantial health benefits, such as nuts, whole grains, fruits, and vegetables, Levy revamps old favorites, turning them into updated wholesome creations, including Springtime Chicken Soup with Asparagus, Fava Beans, and Whole Wheat Matzo Balls; Passover Haroset with Pistachios and Pomegranate Juice; Rosh Hashanah Chicken with Dates and Almonds; and Apple Apricot Whole Wheat Noodle Kugel. She introduces new classics to the festive Jewish kitchen, such as Cucumber, Jicama, and Orange Salad with Black Olives; Buckwheat Blintzes with Goat Cheese and Ratatouille; Spicy White Bean Soup with Kale; Purim Baked Turkey Schnitzel with Sweet-Sour Onion Compote; and Macadamia Orange Cake with Red Berry Sauce. Whether you’re cooking for yourself and your family any day of the week or |
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History Of Indian Cuisine $58.99 High Quality Content by WIKIPEDIA articles! History of Indian cuisine As a land that has experienced extensive immigration and intermingling through many millennia, the subcontinent has benefited from numerous food influences. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences (for instance, a segment of the Jain population consume no roots or subterranean vegetable; see Jain vegetarianism) which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.One strong influence over Indian foods is the longstanding vegetarianism within sections of India’s Hindu and Jain communities. At 31%, slightly less than a third of Indians are vegetarians. |
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Indian Grocery Store Demystified: A Food Lover’s Guide to All the Best Ingredients in the Traditional Foods of India, Pakistan, and Bangladesh $18.99 Indian cuisine is “hot” and getting hotter. If you love the vibrant and amazingly diverse flavors found in Indian food, from spicy curries to succulent tandoori, here is a book that brings you everything in the more than 9,000 Indian grocery stores located in the United States. Will a simple cookbook tell you how to identify the best gharam masalla or choose the perfect lentil for your dal? No. But The Indian Grocery Store Demystified will. It is the second in the Renaissance Books Take It With You Guide series, which puts adventurous chefs of all skill levels in control of their menu destiny. Take a tour of a typical Indian grocery store. Learn the secrets behind the complex seasonings and food mixtures that define Indian cuisine. With over 350 illustrations, Linda Bladholm authoritatively provides in just one book (and from 9,000 stores) a one-stop shopping guide no chef can do without. |
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Indian Rice Dishes: Pilaf, Biryani, Khichdi, Flattened Rice, Hyderabad Biryani, Curd Rice, Pongal, Coconut Rice, Pulihora, Khushka Rice $10.46 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Chapters: Pilaf, Biryani, Khichdi, Flattened Rice, Hyderabad Biryani, Curd Rice, Pongal, Coconut Rice, Pulihora, Khushka Rice, Jeera Rice, Bhuni Khicuhri. Excerpt: Bhuni Khichuri is a popular component of Bengali cuisine and is made from rice, green gram along with other vegetables such as cauliflower, potatoes, tomatoes, green peas etc. A hyperlinked version of this chapter is at Hyderabadi biryani served with other Indian dishes . Biryani , biriani , or beriani (Nastaliq script : ) is a set of rice-based foods made with spices , rice (usually basmati ) and meat , fish , eggs or vegetables . The name is derived from the Persian word bery (n) () which means “fried” or “roasted”. Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries. Ingredients The spices and condiments used in biryani may include but are not limited to: ghee , peas , beans , cumin , cloves , cardamom , cinnamon , bay leaves , coriander , mint leaves, ginger , onions , and garlic . The premium varieties include saffron . For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat beef , chicken , goat , lamb , fish or shrimp . The dish may be served with dahi chutney or Raita , korma , curry , a sour dish of eggplant (brinjal) or a boiled egg . The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (curry of Meat or vegetables). The curry and the rice are then brought together and layered resulting in a dish of the contrasting flavours of unflavored |
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Indian Superfood: Superfoods + Super Spices = Indian Superfood $19.95 Commonly recognized “superfoods,” such as spinach and berries, combined with the healing “superspices” of Indian food, create mouthwateringly delicious recipes that lead to a longer life From Gurpareet Bains, creator of the “world’s healthiest meal,” comes a radical collection of recipes combining traditional Indian ingredients feted for their health benefits with contemporary “superfoods” said to help stave off everything from cancer to Alzheimer’s disease. Recognizing the exceptional health-promoting properties of foods from simple spices to berries, fruits, and vegetables, Gurpareet informs readers how each recipe in this wonderful cookbook—via high antioxidant levels, cardiovascular health benefits, and a myriad of curative properties—will improve health and wellbeing. Recipes include Green Tea Chicken, Red Lentil Kedgeree with Eggs, Sweet Potato and Pea Fritters, Ginger-Infused Yogurt with Honey and Pomegranate, and Wholemeal Pumpkin and Caraway Seed Bread. |
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Indian Vegetarian Cooking $0.99 Vegetarian cooking has been an important part of the Indian way of life for more than 4,000 years. Here, the author has assembled a definitive collection of vegetarian and whole food dishes, both traditional and original. Every aspect of the Indian meal is covered, from the multitude of curries, breads, sauces, and side dishes to desserts, drinks, appetizers, and party foods. Provides valuable information on: • Indian herbs and spices • Indian kitchen equipment • The presentation and balance of an Indian meal, including sample menus. |
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Israeli Cuisine $58 Israeli cuisine is a diverse cuisine consisting of local dishes and dishes brought to Israel by Jewish immigrants from around the world. Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nascent Israeli fusion cuisine has developed. Israeli cuisine has adopted and continues to adapt elements of various Jewish styles of cuisine including Mizrahi, Sephardic, Ethiopian Jewish, Indian Jewish, Yemeni Jewish and Ashkenazi. It has also incorporated other Middle Eastern foods, and many foods traditionally eaten in the Middle East, such as falafel, shakshouka, couscous, Israeli salad, hummus and za’atar, have become synonymous with Israeli cuisine. There are new dishes based on agricultural products, such as oranges, avocados, dairy products and fish, introduced since 1948. Chefs educated abroad have also introduced elements of other international cuisines. |
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Kentucky Housewife: Containing Nearly Thirteen Hundred Full Receipts $19.95 Originally published in 1839, this classic of Southern cooking includes more than 1,300 recipes, all cooked and seasoned for a hot climate. Soups, meat, game, fish, catchups, fruit sauces, flavored vinegars, pickles, vegetables, puddings, pastries, cakes, breads, sweetmeats, liquors, and household remedies were rolled into this important regional cookbook. It was aimed at those who were interested in economy, with easy to follow recipes for those with little or no experience in the kitchen. The foods and recipes are derived from American Indian, European, and African sources and reflect a merging of the three distinct cultures in the American South. |
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Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking $39.95 For lovers of ethnic, gourmet, and exotic foods, 500 recipes filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products are based on readily available ingredients and scrupulously adapted for American kitchens. |
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Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking $39.99 For lovers of ethnic, gourmet, and exotic foods, 500 recipes filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products are based on readily available ingredients and scrupulously adapted for American kitchens. |
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Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking $25 For lovers of ethnic, gourmet, and exotic foods, 500 recipes filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products are based on readily available ingredients and scrupulously adapted for American kitchens. |
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MAMA NAZIMA’S JEWISH IRAQ CUIS… $18 When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture-and their rich cuisine. Specialties like Smack ab Thun oo Rihan (Garlic and Basil Fish) and Burekas im Gevina veh Tered (Feta and Spinach Pie) display the ingenuity and uniqueness of this wholesome cuisine. Popular aphorisms and beautiful photographs complete this presentation of the foods of the Iraqi Jews. As the saying goes, Mani yakle al ein au el’thum-”Who desires the food, the eyes or the mouth?”With Mongolian, Turkish and Indian influences, Jewish-Iraqi cuisine is a special blend—and has never before been documented. Rivka Goldman takes the reader through her memories of an ancient land and culture by means of the culinary heritage passed on by her mother.This elegant cookbook memoir describes the ways in which the unique sociopolitical history of the Jewish-Iraqi has impacted their foods and the ways in which they are eaten, supplying over 100 healthful family recipes. Refreshing salads, hearty stuffed vegetable and meat dishes, and wholesome dumpling, fish and rice dishes all accompany tales of friendship, loyalty, persecution, escape, exile, and, of course, celebration. Complemented by b/w photographs. |
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Making Fantastic Jewelry $16.95 Baubles, bangles, and beads: have a little creative fun and soon you’ll be wearing rings on your fingers, bracelets around your wrist, and ornaments circling your neck. Craft these pretty “jewels” with the most unbelievably ordinary materials, like paper hardened and painted; tin foil rounded into shiny “pearls”; polymer clay turned into earrings; seashells strung together; pinecones hung on wire; pieces of smooth wood knotted onto a necklace; and even foods! Many of these fantastic and colorful pieces reveal the influence of Indian, African, and South American traditions and work with nature’s beautiful bounty. Fluffy white feathers, pendants of rice grains, and Italian pasta rings on colored cord recall Native American motifs. A mosaic collar on wire—here in a fish shape, but you can trace any design you like—glistens with shiny sea glass. Every unique item will delight the imagination and the lucky recipient! 7 3/4 X 10 1/4. 160 4c pages |
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Medicine Wheel Garden: Creating Sacred Space for Healing, Celebration, and Tranquillity $17.99 The American Indian medicine wheel was an ancient way of creating sacred space and calling forth the healing energies of nature. Now, drawing on a lifetime of study with native healers, herbalist and ethnobotanist E. Barrie Kavasch offers a step-by-step guide to bringing this beautiful tradition into your own life–from vibrantly colorful outdoor circle designs to miniature dish, windowsill, or home altar adaptations. Inside you’ll find:• Planting guides for medicine wheel gardens in every zone, from desert Southwest to northern woodlands• A beautifully illustrated encyclopedia of 50 key healing herbs, including propagation needs, traditional and modern uses, and cautions• Easy-to-follow herbal recipes, from teas and tonics to skin creams and soaps–plus delicious healing foods• Ideas for herbal crafts and ceremonial objects, including smudge sticks, wind horses, prayer ties, and spirit shields• Seasonal rituals, offerings, and meditations to bless and empower your garden and your friends, and much more Practical, beautiful, and inspiring, The Medicine Wheel Garden leads us on a powerful journey to rediscovering the sacred in everyday life as we cultivate our gardens . . . and our souls. |
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Milk: The Surprising Story of Milk Through the Ages $11.92 Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an |
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NOW Foods Curcumin, 665mg of Total Curcuminoids, Vegetarian Capsules $13.99 Curcumin is derived from the Indian spice turmeric and possesses several active components which may contribute to its anti-inflammatory and chemopreventive powers. Curcumin has emerged as a possible cancer-preventing agent, with more than 240 published studies appearing in world scientific literature in 2010. |
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NOW Foods Curcumin, Vegetarian Capsules $28.99 Curcumin is derived from the Indian spice turmeric and possesses several active components which may contribute to its anti-inflammatory and antioxidant powers. Curcumin has emerged as a possible cancer-preventing agent, with more than 240 published studies appearing in world scientific literature in 2010. |
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Native Harvests: American Indian Wild Foods and Recipes $14.95 Practical primer on natural foods not only provides recipes for varied Native American dishes but also describes uses of ceremonial, medicinal, and sacred plants. From clambakes to wild strawberry bread, the volume is simultaneously a field guide, cookbook, and useful manual on herbal remedies. 139 black-and-white illustrations; 8 in color. |
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New American Cooking $35 Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history.The huge influx of peoples from all over Asia–Thailand, Vietnam, Cambodia, India–and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book.Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs.Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste. Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to |
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New American Cooking $18.99 Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history.The huge influx of peoples from all over Asia–Thailand, Vietnam, Cambodia, India–and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book.Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs.Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste. Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to |
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New Indian Home Cooking $20 New Indian Home Cooking features more than 100 quick and easy-to-prepare recipes–from appetizers to desserts–plus: sample meal plans time-saving tips vegetarian meals nutritional analysis for each recipe a glossary of cooking terms and ingredients and more…Recipes include Samosas and Naan Subji Biriyani (vegetable-rice casserole) Masoor Dal (lentil soup) Tandoori Tari (barbecued chicken) Machhi Kali Mirch (baked fish with black pepper) Rogan Josh (lamb in yogurt sauce) Pudina Chutney (mint chutney) Kheer (rice pudding) and more”…all the appealing flavors with much less fat.” –Bon Appetit”Gadia brings quintessential Indian dishes like specialty breads and tandoori chicken within easy reach of the home cook.” –Publishers Weekly”Healthful Indian recipes aplenty…a welcome addition to any kitchen.” –India Currents”Gadia conveys both a love of her cultural heritage and down-to-earth, easily understood guidelines for healthy eating. A sound resource on Indian cooking from a dietary standpoint.” –BooklistBorn in India, Madhu Gadia is a registered dietitian and a certified diabetes educator. She received her Master of Science in Foods and Nutrition from the University of Illinois. She works as a clinical dietitian at an outpatient clinic. Madhu also teaches the art of Indian cooking and has appeared on local television, as well as local and national radio. |
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Pillar Box 2009 Reserve Shiraz – Syrah/Shiraz Red Wine $19.99 Red Wine by Pillar Box from South Australia, Australia. The 2009 Pillar Box Reserve has dark, inky color and bright purple edges. It was selected from the best parcels of Shiraz and is a rich and densely concentrated wine. Intense blackcurrant aromas combine with toasted spice and graphite minerality to give a complex and lifted bouquet. The palate is fleshy at the start; showing ripe plum and blackcurrant fruits, then building in the mid palate with graphite, cedar toast and Indian marsala spice characters. The tannins are fine and velvety, leading into a refined and gratifying finish. This wine is ideally served at room temperature with barbequed ribs or foods with a little spice (such us Moroccan style food). |
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Presenting Service: The Ultimate Guide for the Foodservice Professional $85.75 A detailed approach to providing service in restaurants and foodservice operationsService starts when a customer walks into a restaurant and doesn’t end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience.Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable features of this revised edition include:A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese diningA new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern diningCustomer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issuesA new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server |
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Presenting Service: The Ultimate Guide for the Foodservice Professional $19.99 A detailed approach to providing service in restaurants and foodservice operationsService starts when a customer walks into a restaurant and doesn’t end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience.Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests. Other valuable features of this revised edition include:A new chapter on classic service styles, including the techniques of French, Russian, American, English, and Chinese diningA new chapter on table etiquette that contains a historical perspective as well as thorough coverage of etiquette rules concerning special foods and various cultures, such as European, Chinese, Indian, and Middle Eastern diningCustomer Service and Foodservice Security boxes that identify tips and best practices for handling customer and security issuesA new appendix covering the duties of service workers that explains the responsibilities of the frontline staff, including the host, server, bus person, and bar server |
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Raw Transformation: Energizing Your Life with Living Foods $3.25 This visually lively gourmet raw food recipe book provides all the information you need for increasing your health and well-being through a raw foods diet. The recipes will motivate anyone who wants to have more energy, vitality, and abundant health without feeling deprived of their former cuisine. In addition, the book introduces readers to the ways that we can transform our physical bodies and our consciousness through a combination of living foods, yoga, meditation, breath work, and much more.The first third of the book introduces raw cuisine, giving information on nutrition and the benefits of adopting this lifestyle. It connects raw food to other modalities, to enable the whole process of physical, emotional, and spiritual transformation.The next two thirds of the book features over 300 raw food recipes that are surprisingly diverse and easy to make. These recipes include entrees such as Indian Vegetable Curry and Pad Thai, desserts such as Banana Coconut Cream Pie, and a wide variety of salads, breads, crackers, side dishes, shakes, smoothies, soups, dressings, marinades, dips, and much more. Unlike many natural foods recipe books, this one uses only familiar, easy-to-find ingredients.The book ends with a list of sources for blenders, juicers, kitchen gadgets, organic and specialty foods, as well as health retreat centers. It also includes a glossary and recommended reading list. |
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Recipes From South Of The Border $1.99 Now you can enjoy the many, unique flavors of Mexican food in your own home.With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.Among the world’s great cuisines, the foods of Mexico stand out in their diversity. Rooted in a history of ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is a dynamic cuisine, adaptable but remarkably complete even in its melding of different cultures.Explore Mexican cooking in all its delicious variety with this outstanding recipe collection for today’s home cook. You’ll find traditional favorites like:ACAPULCO CHICKENFRIJOLES DE OLLA (BEANS COOKED IN A POT)CARNE ASADO (MEXICAN STYLE BEEF TIPS & GRAVY)CHALUPACHICKEN ALEJANDROCHICKEN ENCHILADAS WITH PASILLA CHILI SAUCECHICKEN OR BEEF FAJITASCHICKEN TEQUILACHILES RELLENOS (FRIED STUFFED CHILES)CHILI POBLANO PIECHIMICHANGAS SUPREMEEL CHICO SALSA VERDEENCHILADAS BANDERASGRILLED CHICKEN ADOBOGRILLED CHICKEN QUESADILLASSUPPER NACHOSRICE CON QUESOAnd Over 200 More!! No cooking collection is complete without a copy of the Recipes From South Of The Border cookbook and it’s authentic recipes for cooking traditional Mexican food at it’s best. |
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Recipes From South Of The Border $2.99 Now you can enjoy the many, over 200 recipes, unique flavors of Mexican food in your own home. With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country. Among the world’s great cuisines, the foods of Mexico stand out in their diversity. Rooted in a history of ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is a dynamic cuisine, adaptable but remarkably complete even in its melding of different cultures.Explore Mexican cooking in all its delicious variety with this outstanding recipe collection for today’s home cook. You’ll find traditional favorites like:Acapulco Chicken Frijoles De Olla (Beans Cooked In A Pot)Carne Asado (Mexican Style Beef Tips & Gravy)ChalupaChicken AlejandroChicken Enchiladas With Pasilla Chili SauceChicken Or Beef Fajitas Chicken TequilaChiles Rellenos (Fried Stuffed Chiles)Chili Poblano PieChimichangas SupremeEl Chico Salsa VerdeEnchiladas BanderasGrilled Chicken AdoboGrilled Chicken QuesadillasSupper NachosRice Con QuesoAnd Over 200 More!! No cooking collection is complete without a copy of the Recipes From South Of The Border cookbook and it’s authentic recipes for cooking traditional Mexican food at it’s best. |
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Regional Cooking of India: 80 recipes shown in 300 exquisite photographs $9.19 This journey through Indian cooking, taking in classic local dishes and well-traveled favorites, is the ultimate introduction to a world-famous cuisine. Among the 80 mouth-watering recipes, you’ll find dishes ranging from simple, mouth-watering street foods to rich, roasted delights boasting colorful marinades and classic spice combinations. |
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Sanando con alimentos Integrales $13.49 Healing with Whole Foods is recognized internationally as the authoritative source on integrative and personalized nutrition, merging modern nutrition with insights from ancient Asian traditions. Its more than 700 pages provide life-enhancing guidelines to renewal and rejuvenation, allowing readers to develop an optimal diet to fit their constitutional type. The book includes current guidelines on nutrition basics from fats and oils, sugars and sweeteners, and water to seaweeds, “green foods,” and other nutritional items. Chinese and Indian ayurvedic healing arts are explored in depth. Pitchford offers clear information on how to gently transition to a diet of whole grains and fresh vegetables, with over 300 simple, tasty vegan recipes and data on the healing properties of these foods. Individual sections cover weight loss, women’s health, digestive problems, food combining, fasting, children, pregnancy, aging, and more. Detailed “regenerative diets” and herbal treatments for cancer, arthritis, mental illness, drug and alcohol abuse, AIDS, and other degenerative conditions are here, along with a “parasite purge program” tailored to specific body types. This Spanish-language edition reinforces the Latino community’s traditional ideas about nutrition and healing while also explaining the relevance of these practices in a North American context. |
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Seaweed, Salmon, and Manzanita Cider: A California Indian Feast $6.98 Native American Studies. Food. By Margaret Dubin and Sara-Larus Tolley, with a foreword by Kathleen Rose Smith. Starting with fish and then moving on through shellfish, meat, vegetables, fruits, flowers, nuts, seeds, and acorns, SEAWEED, SALMON, AND MANZANITA CIDER is a tour of the most authentically “local” food there is: Native American cuisine, in this case from the bountiful shores and slopes of California. Filled with photographs, essays, reminiscences, and recipes, this book offers an overview of the foods of Native California along with delicious details about the dishes and their preparation: seafood stew cooked on the beach, agave hearts roasted underground, and cakes made from the tiny seeds of the prolific red maids flower. Many of the recipes in Seaweed, Salmon, and Manzanita Cider appear in print for the first time here, offering glimpses of the past as well as straightforward information on the preparation of simple and sumptuous foods. Dubin and Tolley write in their introduction that the recipes in this book are “transcriptions from tribal and personal memory and, as such, fragments of living culture.” Part culinary study, part history and cultural chronicle, this book is a fascinating presentation of a venerable American cuisine. |
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Seeker 2009 Malbec – Red Wine $14.99 Red Wine by The Seeker from Argentina, South America. Aromas of fresh red fruit and spice dominate. On the palate, this wine is smooth and robust, with juicy, ripe black cherry flavors culminating in a lingering, spicy finish. Perfectly matched to cured or grilled meats, game, Cajun and Indian-style foods, and tinkering with creations… never mind the crash. Blend: 85% Malbec, 10% Bonarda, 5% Cabernet Sauvignon |
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Six Spices: A Simple Concept of Indian Cooking $20.41 Selected for the cookbook section of “The New York Times Book Review” Summer Reading issue Featuring authentic recipes and introducing the use of fundamental spices, this recipe collection guides cooks of all levels of expertise in the preparation of healthy, delicious Indian meals. The recipes selected use no more than six spices to create tasty, satisfying, and authentic dishes and introduce a simpler way to prepare Indian food. Each chapter focuses on a different cooking technique, offering insight into foods that at times can seem daunting for the novice cook. This recipe collection has been tasted and tested through more than 20 years of the author’s teaching experience and Indian cooking expertise. |
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Sizzlers Cookbook $2.99 Sizzlers Cookbookby Tanya MehtaSIZZLING is all about capturing the flavour of an illusive ingredient – smoke! This miracle is performed in front of you as the sizzler plate is placed on your table. The dining experience thus gets an added dimension beyond taste – it is a dramatic presentation with sound, sparkle and a woosh of smoke that makes you want to laugh with delight!Many of your favourite foods can be served in this way, with a little adaptation, as I have suggested.In this book I have given you ideas based on Indian, Continental, Chinese and Mexican dishes. They are prepared in advance, and there is usually just one main dish with interesting accompaniments that make it a ‘meal-in-one’ – surely the perfect way to serve food in today’s busy lifestyle.Even everyday food gets a special quality when the subtle flavour of smoke is added. The method of ‘dhungar’, smoking the food, is a classic tradition in gourmet dishes of Indian cuisine from many regions of India. It is also well known the world over. Bring this tradition to your table following the safe and easy steps described in this book.For an author bio and photo, reviews and a reading sample, visit http://www.nitamehta.com or mail to us at: & For addition information on publishing your books on iBook,iPhone And iPad please visit www.AppsPublisher.com |
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South Beach Diet Dining Guide: Your Reference Guide to Restaurants across America $0.01 Americans spend $440 billion eating out at restaurants each year, and as the American culture is increasingly on the go, we let diets fall by the wayside as we fuel up on fast food and convenience foods. Now, with The South Beach Diet Dining Guide, dieters will have a trusted resource to keep them on track wherever they go.The first part of the book features listings of over 75 of the most popular chain and family restaurants in America, including mall and airport listings. For each entry, the book provides an editorial overview and specific menu recommendations and nutritional information. The South Beach Diet Dining Guide focuses on what you can eat, not what you should avoid! The second part of the book covers suggestions on what to eat from different ethnic food categories, such as French, Italian, Mexican, Spanish, Indian, and Japanese.A bonus section for the business traveler will include an editorial overview and menu suggestions from South Beach-friendly restaurants in 15 of the most well-traveled cities: New York; Los Angeles; San Francisco; Boston; Chicago; Atlanta; Dallas; Cleveland; New Orleans; Kansas City; Minneapolis; Miami; Washington, DC; St. Louis; and Las Vegas. |
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South Beach Diet Dining Guide: Your Reference Guide to Restaurants across America $5.95 Americans spend $440 billion eating out at restaurants each year, and as the American culture is increasingly on the go, we let diets fall by the wayside as we fuel up on fast food and convenience foods. Now, with The South Beach Diet Dining Guide, dieters will have a trusted resource to keep them on track wherever they go.The first part of the book features listings of over 75 of the most popular chain and family restaurants in America, including mall and airport listings. For each entry, the book provides an editorial overview and specific menu recommendations and nutritional information. The South Beach Diet Dining Guide focuses on what you can eat, not what you should avoid! The second part of the book covers suggestions on what to eat from different ethnic food categories, such as French, Italian, Mexican, Spanish, Indian, and Japanese.A bonus section for the business traveler will include an editorial overview and menu suggestions from South Beach-friendly restaurants in 15 of the most well-traveled cities: New York; Los Angeles; San Francisco; Boston; Chicago; Atlanta; Dallas; Cleveland; New Orleans; Kansas City; Minneapolis; Miami; Washington, DC; St. Louis; and Las Vegas. |
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Spicing up Britain: The Multicultural History of British Food $40 Among the cuisines of Europe, Britain’s has long been regarded as the black sheep—kippers, jellied eels, and blood pudding rarely elicit the same fond feelings as chocolate mousse or pasta primavera. Despite these unsavory stereotypes, British cuisine is anything but unremarkable today. Panikos Panayi reveals in this fascinating study that British cuisine has been transformed and enriched by diverse international influences.            The last thirty years have seen immigrants flood British shores, but Spicing Up Britain reveals that foreign influences have been infusing British cuisine for the past 150 years. From the arrival of Italian ice cream vendors and German butchers in the nineteenth century to the British curry that permeates dishes today, Panayi chronicles the rich and fascinating social history behind the rise of a truly multicultural cuisine. The author argues that Britons’ eating habits have been reshaped by immigration, globalization, and increased wealth, and he explores how other cultures have woven themselves into British society through the portal of food—whether Anglo-Indian fusion dishes like chicken tikka masala, New British cuisine restaurants, or the popular home-cooked dish of spaghetti bolognese. Panayi reveals how these changes in British cuisine shed light on the role of multiculturalism in the construction of modern British identity: Britain is a diverse nation in which different peoples are united by willingness to sample the foods produced by other ethnic groups—but those ethnic groups are at the same time ghettoized by not moving beyond their own culinary traditions.            A comprehensive and engaging investigation, Spicing Up Britain serves up delicious new facets of food in Britain today.  |
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Spirit of the Harvest: North American Indian Cooking $25.34 Features recipes that incorporate foods indigenous to the United States to celebrate Native American culture, diet, ceremony, and history |
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Splendid Soups: Recipes and Master Techniques for Making the World’s Best Soups $6.64 Filled with passion, warmth, and vitality, James Peterson’s exquisitely researched books have earned him a reputation as one of the finest food writers of our time, with two James Beard Foundation Awards to his credit for his classic Sauces and Vegetables.In Splendid Soups, Peterson uses clear, step-by-step guidance to explain the essential techniques for making broths and consommás, and then moves on to soups based on vegetables, fish, meat, and other main ingredients. Capturing the heart and soul of the world’s finest cuisines, 400 recipes offer an exciting and rich contemporary repertoire to explore, from the exotic Indian-Style Shrimp and Coconut Soup and the elegant Poached Duck Breast with Vegetables to the pungent Vietnamese Spicy Soup with Rice Noodles and the intriguing Chicken Tagine with Apricots, Raisins, and Almonds.In addition to bringing together the best soup-making techniques and recipes from around the world, Peterson shares the underlying soup-making guidelines that can be used to personalize recipes and create delicious signature dishes. Encouraging a deeper understanding of the ingredients and techniques of national and regional cuisines-including what foods work well together and when to add them to the cooking process-these guidelines liberate the cook from recipes and offer new ideas that will inspire a lifetime of culinary discovery. Throughout the book, helpful text boxes share tips on everything from how to make a base for vegetable soups to how to fix a soup that isn’t working out as planned. In addition, Peterson shares indispensable advice on choosing ingredients and selecting the proper pots and utensils, along with crucial thoughts on how to transform a soup from mediocre to magnificent, serving suggestions, and more-all delivered in his engaging and witty style. Whether it’s a classic Gazpacho brimming with the fresh flavors of summer or a sinfully indulgent Foie Gras and Truffle Soup, he shows how to bring out the very |
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Taste of Heritage $17.95 Drawing on the knowledge and wisdom of countless generations of Crow Indian women, the well-known speaker and teacher Alma Hogan Snell presents an indispensable guide to the traditional lore, culinary uses, and healing properties of native foods. A Taste of Heritage imparts the lore of ages along with the traditional Crow philosophy of healing and detailed practical advice for finding and harvesting plants: from the key to creating irresistible dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the secret of using plants to enhance beauty and incite love. Snell describes the age-old practice of turning wildflowers and garden plants into balms and remedies for such ailments and injuries as snakebite, headache, leg cramps, swollen joints, asthma, and sores. She brings to bear not only her lifetime of experience but also the invaluable lessons of her grandmother, the legendary medicine woman Pretty Shield. With life-enhancing recipes for everything from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A Taste of Heritage is above all a fascinating cultural document certain to enrich the reader’s relationship with the natural world. A partial list of recipes: Wild Bitterroot SauceWild Carrot PuddingCattail BiscuitsDandelion SoupSalsify Oyster StewBalapia (Berry Pudding)Juneberry PieChokecherry CakeWild Mint TeaBitterberry LemonadeWheel BreadBoiled HoovesBill’s Mother’s Antelope RoastStuffed TroutElk RoastStuffed EggsOld-Time Moose RoastWild Turnip PorridgeWild Turnip BreadFresh Wild SaladBuffalo Cattail StewGround Tomato SaladGooseberryPuddingBearberry ButterSpicy Dried Plum CakeBuffaloberry Jelly |
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Tell Me What to Eat If I Suffer from Heart Disease: Nutrition You Can Live With $12.99 “There are plenty of books out there about food and health. But, in my experience, the very best of them are by Elaine Magee.”-Bill Gottlieb, author of the two-million-copy bestseller Alternative CuresHeart disease is the leading cause of death for both women and men in the United States whether they are caucasian, African American, Hispanic, or American Indian. In 2005, 652,091 people died of heart disease-27.1% of all U.S. deaths. There have been hundreds of new discoveries regarding the treatment and prevention of heart disease in the past few years. Tell Me What to Eat If I Suffer From Heart Disease incorporates all of this life-saving information and offers a plethora of practical tips that can stop, slow, or even reverse heart disease. You’ll learn: • How your waist and neck measurements put you at risk for heart disease and how best to change them. • The 10 things cardiologists want you to know after you’ve been diagnosed with heart disease. • 5 easy ways to dramatically cut your risk of heart failure. • Specific foods that should be eaten almost every day to help protect your heart and arteries. Tell Me What to Eat If I Suffer From Heart Disease includes dozens of heart-healthy versions of your favorite foods plus vital supermarket and restaurant advice. |
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Tell Me What to Eat If I Suffer from Heart Disease: Nutrition You Can Live With $5 “There are plenty of books out there about food and health. But, in my experience, the very best of them are by Elaine Magee.”-Bill Gottlieb, author of the two-million-copy bestseller Alternative CuresHeart disease is the leading cause of death for both women and men in the United States whether they are caucasian, African American, Hispanic, or American Indian. In 2005, 652,091 people died of heart disease-27.1% of all U.S. deaths. There have been hundreds of new discoveries regarding the treatment and prevention of heart disease in the past few years. Tell Me What to Eat If I Suffer From Heart Disease incorporates all of this life-saving information and offers a plethora of practical tips that can stop, slow, or even reverse heart disease. You’ll learn: • How your waist and neck measurements put you at risk for heart disease and how best to change them. • The 10 things cardiologists want you to know after you’ve been diagnosed with heart disease. • 5 easy ways to dramatically cut your risk of heart failure. • Specific foods that should be eaten almost every day to help protect your heart and arteries. Tell Me What to Eat If I Suffer From Heart Disease includes dozens of heart-healthy versions of your favorite foods plus vital supermarket and restaurant advice. |
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The Accidental Vegan $10.94 In the last decade, veganism has moved into the mainstream as home cooks seek out healthy, fresh, economical, and environmentally sustainable foods. Omnivorous author Devra Gartensteins pioneering classic vegan cookbook, first published in 2000, gets a timely make-over with 20 new recipes, simplified instructions, and a focus on fresh and local ingredients. THE ACCIDENTAL VEGAN includes appetizers, soups, mains, sides, and desserts inspired by Indian, Thai, Chinese, Middle Eastern, Mexican, and Italian cuisine. And with Devras special brand of simplified instructions and no-fuss ingredients, even accidental chefs will be able to whip up this healthy fare. |
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The Best Fryer Cookbook Ever $13.36 Few people would dispute the old Florentine proverb “Even a bedroom slipper tastes good when it’s fried,” but many try to stay away from deep-fried foods because of the at foods absorb during cooking. When the technique has been mastered, however, deep-fried foods can — and should — be crisp, light, and delectably nongreasy. As fryers gain popularity, it’s even easier to deep-fry at home, and now Phyllis Kohn shows you how to achieve flawless frying feats every time. “The Best Fryer Cookbook Ever delves into the hows and whys of deep-frying: the best (and potentially healthiest) oils to use, correct temperatures and frying times (shorter cooking ensures less greasiness), technical tips for using your deep fryer, and safety guidelines. Your kids won’t eat vegetables? Try French-Fried Sweet Potato Sticks andFried Okra. Think doughnuts only come from a store? An entire chapter is devoted to making perfect versions of these beloved goodies at home, from old-Fashioned Cake Doughnuts to Beignets, jelly Doughnuts, and Orange Crullers. All the classics are here, including such popular favorites as Buffalo Wings, Chicken-Fried Steak, Hush Puppies, and Popcorn Shrimp. From unusual fried breads, such as sweet Churros and indian Pappadums, to fried desserts, such as Mexican Buenuelos with Anise Sugar and Chinese Candied Apples, Kohn brings the world of deep frying into your kitchen. |
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The Book of Chakra Healing $14.95 This ancient Indian system of healing focuses on energies originating in seven centers of the body. Dip into this colorful feast of ways to work on your chakras, using associations, crystals, meditation, visualization, foods, music, and exercise. Each chakra has its chart of correspondences, with color, key element, fragrances, and physical and mental functions. See how other healing disciplines incorporate chakra therapies. |
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The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook $15.24 The mixture of these three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It’s in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dend? oil used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. THE BRAZILIAN KITCHEN represents Brazil’s diverse regions alongside its famous international cities? offerings. This cookbook is the product of the author’s passion for her country’s cuisine?her aim is to bring Brazil’s favorite foods into American kitchens. |
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The Brazilian Kitchen: 100 Classic and Creative Recipes for the Home Cook $24.95 The mixture of these three distinct races, Portuguese, African, and native Indian, is the essence of Brazil. It’s in the face of the people and in the foods they eat. Ingredients like yucca, cornmeal, farofa, and dendê oil used to be seen as peasant food. Now they are considered precious ingredients in modern recipes. THE BRAZILIAN KITCHEN represents Brazil’s diverse regions alongside its famous international cities? offerings. This cookbook is the product of the author’s passion for her country’s cuisine-her aim is to bring Brazil’s favorite foods into American kitchens. |
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The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America’s Many Cultures $16.95 COOK UP A HEAPING DISH OF CULTURE WITH TASTY RECIPES FROM AMERICAN IMMIGRANTSWho knew culture could be so delicious? In THE COMING TO AMERICA COOKBOOK, you’ll discover how America’s immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine—Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, and many more—blends together an appetizing mix of kid-friendly recipes and fun food facts throughout each chapter.Kids will have a great time learning about each culture’s distinctive foods and traditions while they cook up easy and yummy recipes, including:NAAN, a bread made with yogurt, which is a staple of Indian cookingSAVORY SHRIMP OVER RICE, a recipe from Northern Italy passed down through generationsBRATWURST WITH SAUERKRAUT, a favorite dish of Wisconsin, where many Germans settles in the nineteenth centuryBANANA STRAWBERRY BATIDOS, icy Cuban drinks that are as common as cola in cities with many Cuban residents, such as MiamiDUTCH WINDMILL COOKIES, which are traditionally made in the Netherlands at Christmas timeTHE COMING TO AMERICA COOKBOOK also includes information on cooking tools and skills, with important rules for kitchen safety and cleaning up. |
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The Complete Book of Ayurvedic Home Remedies $10.28 Based on the ancient healing tradition from India that dates back thousands of years, The Complete Book of Ayurvedic Home Remedies offers natural alternatives to conventional medicines and treatments with practical advice and easy-to-follow instructions. A leading authority in this field, Dr. Vasant Lad first explains the principles behind the science of Ayurveda, exploring the physical and psychological characteristics of each of the three doshas, or mind-body types–vata, pitta, and kapha. Once you have determined which type or combination of types you are, Dr. Lad helps you to begin your journey to the ultimate “state of balance” and well-being. The Complete Book of Ayurvedic Home Remedies is an invaluable guide to treating common ailments and chronic problems with strategies tailored to your personal needs based on your dosha. Dr. Lad explains why certain imbalances often result in illness and shows you how to restore your body to natural order. You’ll learn which traditional Ayurvedic remedies–herbal teas and formulas, essential oils, meditation, yoga–offer relief from a variety of conditions, such as cold and flu symptoms, headaches, toothaches, sore throats, high cholesterol, vision problems, anxiety, and depression. Dr. Lad also shows you how to use diet and specific Ayurvedic techniques to prevent future illness and to promote body consciousness and healthy living. The Complete Book of Ayurvedic Home Remedies enables us all to experience the benefits of Ayurveda’s healing properties that have been refined over thousands of years. All of the herbs, foods, and oils Dr. Lad recommends can be found in local health food stores or through mail-order catalogs. Complete withan extensive glossary and resource list, this is the definitive guide to natural, safe, and effective remedies, everyday keys to a lifetime of vitality and well-being. |
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The Medicine Wheel Garden: Creating Sacred Space for Healing, Celebration, and Tranquillity $12 The American Indian medicine wheel was an ancient way of creating sacred space and calling forth the healing energies of nature. Now, drawing on a lifetime of study with native healers, herbalist and ethnobotanist E. Barrie Kavasch offers a step-by-step guide to bringing this beautiful tradition into your own life–from vibrantly colorful outdoor circle designs to miniature dish, windowsill, or home altar adaptations. Inside you’ll find: – Planting guides for medicine wheel gardens in every zone, from desert Southwest to northern woodlands – A beautifully illustrated encyclopedia of 50 key healing herbs, including propagation needs, traditional and modern uses, and cautions – Easy-to-follow herbal recipes, from teas and tonics to skin creams and soaps–plus delicious healing foods – Ideas for herbal crafts and ceremonial objects, including smudge sticks, wind horses, prayer ties, and spirit shields – Seasonal rituals, offerings, and meditations to bless and empower your garden and your friends, and much more Practical, beautiful, and inspiring, The Medicine Wheel Garden leads us on a powerful journey to rediscovering the sacred in everyday life as we cultivate our gardens . . . and our souls. |
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The Medicine Wheel Garden: Creating Sacred Space for Healing, Celebration, and Tranquillity $6.16 The American Indian medicine wheel was an ancient way of creating sacred space and calling forth the healing energies of nature. Now, drawing on a lifetime of study with native healers, herbalist and ethnobotanist E. Barrie Kavasch offers a step-by-step guide to bringing this beautiful tradition into your own life–from vibrantly colorful outdoor circle designs to miniature dish, windowsill, or home altar adaptations. Inside you’ll find:• Planting guides for medicine wheel gardens in every zone, from desert Southwest to northern woodlands• A beautifully illustrated encyclopedia of 50 key healing herbs, including propagation needs, traditional and modern uses, and cautions• Easy-to-follow herbal recipes, from teas and tonics to skin creams and soaps–plus delicious healing foods• Ideas for herbal crafts and ceremonial objects, including smudge sticks, wind horses, prayer ties, and spirit shields• Seasonal rituals, offerings, and meditations to bless and empower your garden and your friends, and much more Practical, beautiful, and inspiring, The Medicine Wheel Garden leads us on a powerful journey to rediscovering the sacred in everyday life as we cultivate our gardens . . . and our souls. |
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The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona’s Kai Restaurant $24.95 One of only six U.S. restaurants to achieve the AAA’s Five Diamond status—and the nation’s only Native American restaurant to have earned this distinction along with a Mobil Five Star rating—Kai Restaurant at the Sheraton Wild Horse Pass Resort & Spa, on the outskirts of Phoenix, is redefining Native American cuisine. With classical European culinary techniques, artful plating, and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight. Specialties include grilled elk chop with truffles, sweet corn panna cotta with venison carpaccio, buffalo tartare with prairie quail egg, and butter-basted lobster tail on fry bread with avocado mousse.Now, with The New Native American Cuisine, leading food writer Marian Betancourt and two of Kai’s top chefs make this cuisine available to home cooks. Beautifully illustrated with rich full-color photographs of the resort and its award-winning restaurant and dishes,  this sumptuous book presents more than fifty unforgettable recipes for cocktails; small plates and main courses; soups and salads; and fish, meat, game, vegetables, and desserts. Some of the recipes are complex, some simple, but each will please the palate of anyone wishing to add an exciting new dimension to their culinary experience. You’ll also find a glossary of key Native American foods and a shopping guide. Most of the ingredients for the recipes are available everywhere, and others can be easily acquired from specialty producers and online sources.For a true appreciation of Native American cuisine, one must also understand the land and culture that gave rise to these simple flavors. The New Native American Cuisine is not only a cookbook—it is also a guide to the rich history and culture of the farmers and ranchers of the Gila River Indian Community. |
