Home Book of Smoke-Cooking: Meat, Fish & Game
Author: Jack Sleight
Get more flavor from pork, cheese, fish, wild game, shellfish, and poultry. Add the unusual home-cured, smoke-cooked taste sensation to foods like these -
- smoked cheese
- tangy smoked oysters
- smoked garlic bread
- quick smoked beef jerky
- summer sausage
- smoked fish and cheese dip
- hot smoked shrimp
- smoked liver paste
- smoked fish
- smoked blueberries
plus smoked beef, turkey, ham - any recipe yopu like! - and home-built smoking skills for making brines, storing salt, dry curing, menus, canning and storing smoked foods.
Interesting book: Fondements de Comptabilité Avancée
Apricots on the Nile: A Memoir with Recipes
Author: Colette Rossant
Cairo, 1937: French-born Colette Rossant is waiting out World War II among her father's Egyptian-Jewish relatives. From the moment she arrives at her grandparents' belle époque mansion by the Nile, the five-year-old Colette finds companionship and comfort among the other "outsiders" in her home away from home -- the cooks and servants in the kitchen. The chef, Ahmet, lets Colette taste the ful; she learns how to make sambusaks for her new friends; and she shops for semits and other treats in the Khan-al-Khalili market. Colette is beginning to understand how her family's culture is linked to the kitchen...and soon she will claim Egypt's food, landscape, and people as her own.
Apricots on the Nile is a loving testament to Colette's adopted homeland. With dozens of original recipes and family photographs, Colette's coming-of-age memoir is a splendid exploration of old Cairo in all its flavor, variety, and wide-eyed wonder.
No comments:
Post a Comment