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Traditional Moroccan Cooking
Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the country's culinary centre, the cooking has numerous influences - Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are the famous couscous, tagines or stews, and bistilla, an exquisite pie made with a flaky pastry. Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a tagine; shows us how to make Moroccan bread. Traditional Moroccan Cooking is the perfect introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centres.
Traditional Moroccan Cooking
Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the nation's culinary heart, the cooking has numerous influences – Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are couscous, tagines or stews, and bistilla, an exquisite pie made with a flaky pastry. Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop, shares with us the secrets of preserving lemons for a tagine, shows us how to make Moroccan bread. Traditional Moroccan Cookingis the perfect introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centres. 'A jewel and an inspiration' Deborah Madison 'A classic from which passion and enthusiasm come through on every page' Claudia Roden
Alkaloids: Chemical and Biological Perspectives
Volume 14 of this series presents three interesting reviews of research on alkaloids. Chapter 1, by Paul L. Schiff, Jr., is a monumental effort, presenting a selective, comprehensive tabular review of research on the bisbenzylisoquinoline alkaloids, with an analysis of the respective alkaloid types. The chapter should serve as a very useful tool for the bench research scientist who is involved in the isolation and elucidation of structures of bisbenzylisoquinoline alkaloids. Moreover, the data in these tables provides the botanical distribution and occurrence (family, genus, species) of the various classes of these alkaloids. The alkaloids are also categorized by their molecular weights and ...
The Mischievous Muse: Extant Poetry and Prose by Ibn Quzmān of Córdoba (d. AH 555/AD 1160)
Part 1 of this work includes all the known poems of Ibn Quzmān accompanied by an English facing-page translation and explanatory notes. Part 2 analyzes selected poems from a literary perspective.
Jane Grigson's Fruit Book
Jane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
Isoquinoline Alkaloids
The Isoquinoline Alkaloids presents an in-depth review of 22-sub groups of isoquinoline alkaloids all related to their common origin from the amino-acids phenylalanine and tyrosine. The coverage is not intended to be comprehensive and encyclopaedic, but all of the salient features of the elucidation of structures, structural variation, stereochemistry, chemical reactions, syntheses, biogenetic origins and relationships, and pharmacology are covered, and an extensive bibliography of original papers is provided to assist further detailed study. The opening chapter comprises a review of the formation of alkaloids from amino-acids and the general methods of structural degradation used in the definitive elucidations of structures. Two final chapters cover napthylisoquinolines, which are biogenetically distinct from those discussed in earlier chapters, and miscellaneous natural products that are rationally included with other groups. This book should be of interest to graduates and researchers in the field of organic chemistry, natural product chemistry and biochemistry.
The Oxford Companion to Food
Twenty years in the making, the first edition of this bestselling reference work appeared in 1999 to worldwide acclaim. Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community. Retaining Alan Davidson's wisdom and wit, this new edition also covers the latest develop...
Ethnic Cuisines
A cookbook bibliography of over 50 nations and cultures. It contains 1,309 titles and cover images of 300 cookbooks.
Small Press
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