Search results for ""author spice"

Korea is a global phenomenon. K-pop tops the charts, kimchi spices up meals and K-drama dominates TV screens. Now, it's time to discover more of the country and culture that's captivated the world.It might be a powerhouse of popular culture, but South Korea is so much more than BTS and bibimbap - and with this book, it's yours to explore. Dive deeper into the country behind Hallyu and discover why it was long known as the Hermit Kingdom, who the incredible haenyeo divers of Jeju Island are and how age was once calculated in three different ways.Along the way, you'll get to know the people who've shaped the country and its customs, uncover the makings of the Hallyu and, of course, explore the global exports we all know and love. How many varieties of kimchi are there? Why did Squid Game receive mixed reactions in Korea? And what, exactly, is the "glass skin" beauty effect? Find out all this and more in this must-have book: the perfect introduction to this wonderfully varied country.

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"If you really want to get under the skin of a city, the 500 Hidden Secrets series, which covers a number of cities from Havana to Ghent, all written by people who know the cities inside out, is ideal. It's an innovative and refreshing take on the traditional travel guide." - The Independent For tourists who want to avoid the well-known tourist spots and discover the locals' favourite addresses, and for residents who want to get to know their city even better, this handy little guide is eminently useful. Written by a true local, the book includes lists such as the 5 best vintage markets, the 5 best workplaces for freelancers and the 5 best concert venues. It features 500 addresses and facts that few people know, such as an elegant spice shop that sells condiments from all over the world, a small stationer's where the daylight streams in gloriously and you can find the most beautiful Japanese paper creations, or a little shop where gifts like embroidered serviettes are made to order.

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When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont, she fell in love with the Green Mountain State’s flavours and six unique seasons. Spring, summer, autumn and winter all claim their place at this table, but a true Vermonter holds extra space for maple-forward mud season—that time of year before spring when thawing ice makes way for mucky roads—and stick season, a notable period of bare trees and gourds galore prior to winter. In My Vermont Table, Bullock-Prado takes readers on a sweet and savoury journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts and Maple Pulled Pork Sliders utilise local produce, dairy, wine and flour. And quintessential Vermont flavours are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.

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''A magical, magnificent novel, that amounts to a secret history of an America we think we know, but never really knew'' Marlon JamesThe people of Salt Point are afraid of the world beyond their rural town. Most of them are born, live and die never having gone more than twenty or thirty miles from houses that are crammed with generations of their families. But something shifts at the end of summer 1957. Change makes its way to Salt Point. The Kindred sisters - Ezra and Cinthy - grew up with an abundance of love. Love from their parents, who let them believe that the stories they tell on stars can come true. Love from their neighbours, the Junketts, the only other Black family in town, whose home is filled with spice-rubbed ribs and ground-shaking hugs. And love for their adopted hometown of Salt Point, a beautiful New England village perched high up on coastal bluffs.But as the girls hit adolescence, their white neighbours, including Ezra

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This is rustic fare for everyday Kiwis that's fit to feed a rugby team! Daisy and Amber should know, as partners of All Blacks Israel Dagg and Victor Vito they have a wealth of experience creating mouthwatering meals that are not only delicious but healthy enough for an athlete. In The Rugby Pantry they share not only recipes and cooking tips but also personal anecdotes and private tidbits -- the same combination that has made them a Facebook sensation. From hearty winter fare such as Red Wine & Garlic Lamb Shanks with Herbed Mash & Cabbage or Sage and Milk Poached Crispy Pork Belly with Home-Made Spiced Apple Sauce, to light, quick and healthy such as Skinny Man's Butter Chicken or Crispy Skin Salmon with Ginger Kumara Mash; from delicious desserts such as Tamarillo Tart or Apple & Feijoa Crumble to the slightly unusual (Rice Bubble Prawns or Kiwi Pineapple Lump Slice), The Rugby Pantry has the right recipes for your family, whether you be sportspeople or just Kiwis who love a good hearty meal.

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This new, thoroughly updated ninth edition of Bradt's Tanzania Safari Guide remains the only practical guidebook to the country that reflects tourism's shift away from backpackers and budget camping safaris to upper-end and mid-range safaris and beach holidays. Unlike other guidebooks, the main focus is practical information about Tanzania's peerless collection of national parks, game reserves and other safari destinations, including the Serengeti, Ngorongoro Crater, Tarangire, Ruaha, Katavi, Gombe Stream, Mahale Mountains, and four new national parks designated in 2019, including Nyerere, which encompasses much of the former Selous Game Reserve and is thought Africa's largest National Park. Every major reserve is given a dedicated chapter detailing its ecology, wildlife, accommodation options, game drives and other activities. Written by acknowledged Africa experts and prolific guidebook writers Philip Briggs and Chris McIntyre, Bradt's Tanzania Safari Guide also focuses on other popular and off-the-beaten-track tourist attractions, including Mount Kilimanjaro, the 'Spice Island' of Zanzibar and the mysterious Kilwa Ruins and Kondoa Rock Art (UNESCO World Heritage Sites often relegated to the small print of other guides). Accommodation listings for the safari destinations are the most detailed and authoritative available, the authors weeding through the ever-growing number of lodges and camps to create a critically selective list of the best properties in every price bracket (upmarket, mid-range and budget). Meanwhile, a 48-page wildlife colour field guide details all species a visitor can expect to find on a safari. Since the mid-1980s, when only basic camping safaris were feasible, Tanzania has grown to be one of Africa's top safari destinations. This new edition actively responds to this evolution by focusing on the country mainly as a safari and short-stay fly-in holiday destination. It also reflects the growing trend away from large lodges towards small, exclusive eco-friendly camps in remote parts of national parks and bordering community concessions. Beyond spectacular year-round game-viewing , Tanzania is one of Africa's most varied countries, its long palm-fringed coastline offering post-safari relaxation and complemented by the Great Rift Valley, portions of Africa's three largest lakes, and impressive mountains. Use this guide to discover everything Tanzania has to offer.

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Food has always been at the heart of Natalie Gerrelli's homelife. From childhood memories filled with the aromas of her mum's homemade bread at teatime and purple-stained fingers from blackberry picking in the autumn right through her career as a development technologist at herb and spice specialists Schwarz, she has made the kitchen very much the heart of her home. And now, using her three girls as willing guinea pigs for her recipe creations, Natalie has pulled all that experience and affection for creating dishes into her first cook book, The Food We Love. The book is full of recipes for dishes that she has enjoyed making in her kitchen for family and friends; a keepsake for when her girls fly the nest, and as a reminder of home and of the food they all love. The book is an alluring and comforting keepsake, full of the kind of dishes you'll cherish and cook from again and again. Chapters Good Morning...Breakfast & Brunch; Baked...Biscuits, Cakes & Breads; It's a Soup Day; Outside...Salads & Picnics; Perfect Pasta; Spiced...Flavours from Afar; Comfort...Food for Cold Days; Pudding...The Perfect Ending Based in Wirksworth in and amongst the rolling hills of Derbyshire, Natalie has always been an avid reader of cook books, and loves nothing more than taking her favourite recipes and tweaking and adapting them to put her own mark on them. Meanwhile, her love of travel sees familiar British flavours influenced by trips to the Mediterranean and the Americas while her experience eating in north African restaurants has also been a major influence. Among the recipes featured in The Food We Love are: Chocolate Chip & Banana Drop Scones; Italian style Plum Cake, Spaghetti with sardines, fennel and lemon; Poached chicken with green lentils, watercress and mustard dressing; Brown sugar meringues with orange scented berries and cream. "I love food and so do my family. Food is never far from our thoughts. Mealtimes are important occasions throughout our days, months and years. Sometimes it's a quick pit-stop between work and play, at other times a welcome recharge with friends and family. It is always my aim to create food that is appealing, tasty and nourishing for all of us." Natalie Gerrelli

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“Justin uses his cooking to transcend geography, connect with his family, and share a bit of his history, and our history, with the world. Slow down, give it a read, and get cookin’.” ―Guy Fieri, host of Diners, Drive Ins, and Dives and Guy’s Ranch Kitchen In 90+ soul-satisfying recipes, Emmy Award–nominated Taste the Culture host, beloved Top Chef star, chef, and restaurateur Justin Sutherland offers his take on easy Southern-inspired home cooking…with a Northern Twist. Justin owns multiple restaurants in the Twin Cities, though his reputation is national. You may know him from television, where he won an Iron Chef episode, competed on Season 16 of Top Chef, and is one of the chefs featured on Fast Foodies and is producer and host of Taste the Culture, both airing on TruTV/TBS. In his highly anticipated first cookbook, Justin shares the inspiration and foundation behind his approach to his signature Southern cooking, which includes his upbringing in the Northern Midwest and the South, as well as his African-American and Asian heritage. Northern Soul features his signature recipes for lunch, brunch, dinner, snacks, late-night meals, and cocktail recipes. Justin shares how you can make easy, traditional Southern recipes with a Northern flair, in your own kitchen. From recipes like Chicken and Waffles and Creole Jambalaya to Bourbon Pecan Pie with Maple Whip and Hot Mac and Cheese, plus spice blends, sauces, rubs and pickles, you’ll learn just how deliciously southern soul and northern heart blend. Praise for Northern Soul: “I am covered in chills reading Justin Sutherland’s book. It’s mindful, soulful, important, and truly American—because it is a global story. We are one. We are all connected if we choose to be. With Justin’s cookbook, we all come one step closer, and one meal closer, to one another.” ―Rachael Ray, host of “30 Minute Meals” and “The Rachael Ray Show” “In Northern Soul, Justin Sutherland elevates southern comfort dishes in a unique way that speaks to the power of how food fuels us as individuals, connects to us spiritually, and forges the bonds of community.” ―Marcus Samuelsson, chef and author of The Red Rooster Cookbook “This book is a deep dive into soul food from a clear and fresh perspective, one that feels familiar and approachable, creative and craveable. Justin Sutherland beautifully demonstrates how food connects us all, but also is an integral part of how we can seamlessly celebrate our individuality together. I cannot wait to cook my way through this book!” ―Brooke Williamson, chef and winner of Food Network’s “Tournament of Champions”

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Ancient healer, modern medicine...Considered to be one of nature's most powerful anti-inflammatory ingredients, turmeric is a powerful spice that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including digestion problems, jaundice, menstrual difficulties, toothache, bruises, chest pain and colic. Turmeric has been harvested for over 5,000 years in its native Indonesia and is a key ingredient in many dishes and medicinal remedies throughout the region. It is now rising quickly in popularity everywhere in the world as wellness seekers of all ages discover the health properties of this incredible superfood.Scientific studies now show that turmeric contains anti-cancer properties, may be helpful with inflammatory bowel disease, Crohn's, rheumatoid arthritis, help with improved liver function, heart health, may help to lower cholesterol and be protective against Alzheimer's disease.Turmeric becomes more active either when cooked or combined with other specific ingredients such as ginger and black pepper. Whether in root or powder form, turmeric can be used in juices, smoothies, infusions, soups, curries, pulses, stews, for roasting with vegetables, adding to hummus, yoghurt and marinades for fish, meat or tofu. All the health benefits, how to use turmeric and 50 delicious recipes are included.CONTENTSChapter one: BreakfastsIncluding Frittata, Devilled scrambled eggs and Coconut and cashew granolaChapter two: Snacks & CondimentsIncluding Spiced and roasted seeds, Bliss balls and Turmeric hummusChapter three: SoupsIncluding Ginger and turmeric carrot soup, Squash and coconut dhal and KitchariChapter four: Vegetarian DishesIncluding Sweet potato bulgur, Five veg tagine and Roast cauliflower saladChapter five: Fish & Meat DishesIncluding Turmeric prawn linguine, Keralan fish curry and Beef stewChapter six: SweetsIncluding Coconut rice pudding, Turmeric glazed banana and Turmeric maple ice creamChapter seven: DrinksIncluding Carrot and orange tonic, Turmeric tea and Golden mylkChapter eight: BeautyIncluding Turmeric and milk face mask, Turmeric and coconut face mask and Body scrub

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This wide-ranging study uses historical and archaeological evidence to consider humanity's interactions with the environment, fashioning agricultural, gardening and horticultural regimes over a millennium and a half. The discussions of archaeological finds of seeds from discarded rubbish including animal fodder and bedding show the wide range of wild species present, as well as cultivated and gathered plants in the diet of inhabitants and livestock. Pollen analyses, and studies of wood, mosses, and beetles, alongside a look at the local natural environment, and comparison with medieval written records give us a tantalizing picture of early Winchester. The earliest record is by Ælfric of Eynsham in his 11th-century Nomina Herbarum. From medieval records come hints of gardens within the city walls, and considerable detail about agriculture and horticulture, and produce brought into the city. Wild fruit and nuts were also being gathered from the countryside for the town’s markets and mills. At St Giles’ Fair exotic imported spices and fruits were also sold. All these sources of evidence are brought together to reveal more fully the roles of agriculture and the environment in the development of Winchester.

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WINNER OF THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022Guild of Food Writer’s Awards, Highly Commended in ‘General Cookbook’ category (2022)Observer Food Monthly top 20 food books of 2021Waterstones best food and drink books 2021Longlisted for BBC Radio 4 The Food Programme Cookbooks of the Year 2021A deliciously inviting book, crammed with recipes that had me reaching for the post-it notes! - Nigella LawsonThe recipes will dazzle and delight. - Nigel SlaterOnce again, Ed Smith has done something really smart. Cooking the flavours we are craving in any given moment, the resulting book feels so novel and fresh. Ed's writing is thoughtful and conversational; his recipes confident and delicious. - Yotam Ottolenghi6 Flavour Profiles. Over 100 recipes. Every craving covered. Why do we choose to cook the things we do, when we do? Most of the time, it is simply so we can eat what we really fancy; a subconscious response to a constantly fluctuating state of mind and appetite that’s influenced by mood, season, weather, memory, occasion, outside events and internal feelings. Ed Smith helps his readers home in on their cravings (whatever the reason for them) by organising his recipes within six cleverly conceived flavour profiles: fresh and fragrant chilli and heat tart and sour curried and spiced rich and savoury; and (best of all?) cheesy and creamy. There’s also a directory of alternative cravings at the back, providing additional ways in. All bases are covered, from snacks through sides, to main courses and puddings. Think of fermented and fresh tomato salad with feta for when both sun and cook are already smiling; or lamb chops with cacio e pepe white beans if in need of a re-set; the likes of 'nduja spatchcock chicken, should a tickle of chilli be in order; or curried brisket noodles to meet spice needs. Whether we want snap and crunch or velvet softness, sharp citrus or warming aromatics, or just something involving bubbling, molten cheese, CRAVE presents a fresh take on seasonal cookery, but goes beyond that too — acknowledging core instincts and base itches, and so delivering recipes you’ll want to make every day of the week, whatever the weather or mood.

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A deeper connection leads to hotter sex. This deck will give you both. The Sexology Deck invites couples to enhance their existing relationships through intimate conversation, romantic date nights, and lusty bedroom activities. This sumptuously illustrated deck takes a holistic approach to relationship wellness with 60 prompts that range from recreating your first date to discussing love languages, reading erotica together, sharing sexual fantasies, playing with power dynamics, writing each other love letters, and so much more. Written by a sex and couples therapist, each card includes an explanation of why that particular activity is valuable and how it will bring you closer as a couple. The engaging content is perfect for new and longtime couples alike, and gorgeous custom art on the box and cards ensures this is a lovely stocking stuffer or gift for Valentine's Day or an anniversary. With its sophisticated approach and contemporary design, the Sexology Deck will appeal to fans of Esther Perel, Goop, Dame, and the Sex with Emily podcast, and any couple that wants to deepen their connection and spice things up.

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The perfect gift book for any jam-maker. Includes 70 mouthwatering recipes for jams, marmalades and preserves. In the latest book in this bestselling series, food writer and cook Sara Lewis brings together 70 mouthwatering recipes for jams, marmalades and preserves. Whether it’s the quintessential English strawberry (to dollop onto a scone!) or the more unusual minted marrow & blackberry jam, there is a something for everyone. As well as delightful fruity jams like spiced apple & bramble, raspberry & rhubarb and High Dumpsy Dearie (a mixture of apples, pears, plums, ginger and lemon) there are tangy jellies such as sloe & blackberry or elderberry & orange, and curds such as gooseberry or St Clement’s. Or why not try windfall apple butter on your toast? In addition, there are reduced sugar jams ideal for anyone trying to cut down sugar in your diet. There are recipes sourced from National Trust properties, making the most of their seasonal produce from their kitchen gardens. Enjoy the Oxford marmalade enjoyed by Churchill at Chartwell, or rose geranium and orange jelly made with fruit from the orangery at Saltram.

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''Hands down one of my favourite reads of this year. Leigh and Parker did not come to play!'' ⭐⭐⭐⭐⭐''I loved this book - it had everything it made me laugh, had angst, emotion by the bucket full and all the spice'' ⭐⭐⭐⭐⭐''Hooked from the first page, so well written with the dry, snarky, witty and sarcastic humour laced throughout'' ⭐⭐⭐⭐⭐''I laughed, I cried, I swooned and I empathised so much with this story. It was everything and more'' ⭐⭐⭐⭐⭐The hotly anticipated second standalone romance in the Dark Prince Road series. If you loved My Dark Romeo, you need My Dark Desire. The task was simple: Sneak into Zachary Sun''s closely guarded manor. Retrieve my pendant. Slip out.Problem #1? America''s most unattainable bachelor caught me.Problem #2? He decided to keep me

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Cook amazing food for every occasion and eating eventuality with Ultimate. This is the cooking bible from the food magicians at Buzzfeed's Tasty.Because this is Tasty, you know you can trust that the 150 recipes in this book are all fun to make, inventive, simple to follow and extremely delicious.Find two sections to choose from: Impress Yourself and Impress Your Friends. Cook both fast and authentic recipes for your favourite classic dishes.Turn to Tasty for inspiration for special occasions like Christmas, birthday, Valentine's, date night, parties... What ever you fancy, you'll find an amazing recipe here.Includes: Garlic Butter Steak, The Best Crispy Chicken Parmesan, Slow-cooked Honey and Spice Lamb Shanks, Sweet and Sour Sunday Brisket, Ultimate Roast Turkey, Scalloped Potatoes, Fancy Party Nachos, Molten Lava Brownies, Perfect Fluffy Pancakes, Easy Brunch Bake, Latte Coffee Cake and so much more.The second official cookbook from Buzzfeed's Tasty.

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A collection of simple and sustainable recipes from farm to tableFeaturing inspiring stories from 20 people, Home Made celebrates everyone who makes and grows the food we eat. With over 60 recipes from Kate Humble''s kitchen table, you can enjoy simple, quick and fuss-free meals.CONTENTS INCLUDE:Snacks, Sides, Drinks & Other ThingsBaba ganoush with flatbreads; Iris''s Speculaas hot chocolate; Honey, almond & olive oil cakeVegetarianApple, cheese & honey tart; Frying pan pizza bianca with porcini mushrooms; Roasted tomatoes with ricotta & garlic butterFishChorizo, prawn & butter bean stew; Maple & miso baked fish with noodle salad; Thai-spiced fish stewMeatAll-in-one campfire hotdogs; Hoisin pork belly & cucumber in lettuce cups; One-pot spring chicken casserolePuddingsChocolate chip cookies; Plum tarte tatin; Tumbler lemon curd & raspberry ''cheeseca

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Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck. Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don’t have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper’s pie and Roasted hen pheasant with all the trimmings. With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.

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A spicy cottagecore fae romance with a love triangle. Perfect for romantasy lovers!A Library with a deadly enchantment.A fae lord who wants in.A human woman willing to risk it all for a taste of power.In a land ruled by ruthless Fae, twenty-one-year-old Lore Alemeyu''s village is trapped in a forested prison. Lore knows that any escape attempt is futile-her scars are a testament to her past failures. But when her village is threatened, Lore makes a desperate deal with a fae lord.She convinces him that she will risk her life for wealth, but really she''s after the one thing the Fae covet above all: magic of her own.As Lore navigates the hostile world outside, she''s forced to rely on two fae males to survive.When undeniable chemistry ignites, she''s not just in danger of losing her life, but her heart to the very creatures she can never trust.Tropes:Love Triangle ??Enemies to lovers ?????Book about books ??Cottagecore ??Fairycore ????Spicy Romance ???Spice:??????Readers love Lore:Magica

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Bristol is one of the UK's biggest cities but is small enough to sometimes feel like a village. It is a city built on trading with much of its former maritime heritage now transformed into buzzing independent harbourside businesses in which to eat, drink and let your hair down. Both water and green spaces abound. And you'll have to get used to hills when exploring this cosmopolitan city because like Rome, Bristol was built on seven of them. Step away from the obvious - the Clifton Suspension Bridge and the SS Great Britain (both designed by Isambard Kingdom Brunel), or the wonderful We The Curious where science and art collide - and discover unexpected treasures such as secret gardens, hidden memorials to the past and unusual modes of transport. Journey through the old haunts of world famous pirates; past the Oscar-winning animation studio home to Morph and Wallace & Gromit; along shopping streets that sell everything from handcrafted violin bows to locally-made gin; and through an indoor market selling everything from spices to fossils. If you know where to look, Bristol will unravel its secrets in front of your eyes.

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With Natural Kitchen Dyes you can explore the magical world of natural dyes, without the need of a garden full of dye plants. Our kitchens are a great source of natural dye colours, from vegetable peels that create blush pinks and peaches, fruit skins that make lemon yellows, a green dye sourced from carrot tops, dried spices and used tea bags to create vibrant yellows, rich terracottas and deep browns. Natural Kitchen Dyes takes you through the exciting process of creating these wonderful natural colours, dyeing fabric with the dyes and suggests ingenious ways to get your hands on some natural dye sources. Accompanying the natural dye recipes in the book are ten environmentally conscious projects, which have been created not only to show off the natural dyes beautifully, but to help eliminate waste. Several of the projects actually utilise waste that would otherwise be composted or recycled such as old clothes turned into bags and patchwork floor cushions, to dried pulses past their expiration date used to make a beaded necklace.

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Fundamentals of Microelectronics, 3rd Edition, is a comprehensive introduction to the design and analysis of electrical circuits, enabling students to develop the practical skills and engineering intuition necessary to succeed in their future careers. Through an innovative “analysis by inspection” framework, students learn to deconstruct complex problems into familiar components and reach solutions using basic principles. A step-by-step synthesis approach to microelectronics demonstrates the role of each device in a circuit while helping students build “design-oriented” mindsets. The revised third edition covers basic semiconductor physics, diode models and circuits, bipolar transistors and amplifiers, oscillators, frequency response, and more. In-depth chapters feature illustrative examples and numerous problems of varying levels of difficulty, including design problems that challenge students to select the bias and component values to satisfy particular requirements. The text contains a wealth of pedagogical tools, such as application sidebars, chapter summaries, self-tests with answers, and Multisim and SPICE software simulation problems. Now available in enhanced ePub format, Fundamentals of Microelectronics is ideal for single- and two-semester courses in the subject.

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BEST VEGAN COOKBOOK WINNER IN THE PETA VEGAN FOOD AWARDS 2017Packed with comforting, easy-to-make and totally delicious recipes, Feed Me Vegan shows you can be vegan and still have your cake (and mac and cheese, and lasagne, and pancakes) and eat it.Passionate vegan Lucy Watson has you covered with tempting meals from breakfast to supper - as well as all the sweet treats and snacks you need in between! Enough to turn the head of even the most dedicated carnivore, Feed Me Vegan is full of tasty, satisfying vegan fare which will have everyone asking for seconds. Whether you're already a full-time vegan, considering making the switch or just trying to cut down on meats, fish and dairy, this book is sure to add new favourite recipes to your repertoire.Recipes Include:· Fry-Up· French Toast with Spiced Plums· Cauliflower Wings· Mushroom Mac and Cheese · Ultimate Cheeseburger· Pad Thai· Oreo Thickshake · Chocolate Fudge Cake· Hot Cinnamon Jam Doughnuts · Miso Aubergine and Mushroom Gyoza

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As remarkable as Columbus and the conquistador expeditions, the history of Portuguese exploration is now almost forgotten. But Portugal's navigators cracked the code of the Atlantic winds, launched the expedition of Vasco da Gama to India and beat the Spanish to the spice kingdoms of the East - then set about creating the first long-range maritime empire. In an astonishing blitz of thirty years, a handful of visionary and utterly ruthless empire builders, with few resources but breathtaking ambition, attempted to seize the Indian Ocean, destroy Islam and take control of world trade.Told with Roger Crowley's customary skill and verve, this is narrative history at its most vivid - an epic tale of navigation, trade and technology, money and religious zealotry, political diplomacy and espionage, sea battles and shipwrecks, endurance, courage and terrifying brutality. Drawing on extensive first-hand accounts, it brings to life the exploits of an extraordinary band of conquerors - men such as Afonso de Albuquerque, the first European since Alexander the Great to found an Asian empire - who set in motion five hundred years of European colonisation and unleashed the forces of globalisation.

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Beginning in the 16th century, the golden age of European navigation brought about the flowering of an abundant textile trade, spurred by Western tastes for Eastern spices. While previous studies have focused on this story from the viewpoint of trade, Interwoven Globe is the first book to explore it as a history of design – and to approach it with from a truly universal perspective. Fascinating and richly illustrated texts explore the inter-relationship of textiles, commerce and taste from the Age of Discovery to the 19th century, and 120 works from around the globe are discussed in detail. From India and its renowned, ancient mastery of dyed-and-painted cotton goods to the sumptuous silks of Japan and China, Turkey and Iran, the paths of influence are traced westward to Europe and the Americas. Essential to this exchange was the trade in highly valued natural dyes and dye products, underscoring the impact of global exploration on the aesthetics and techniques used to produce textiles. Shaped by an emerging worldwide visual culture, the resulting fashion for the exotic’ in textiles, as well as other goods and art forms, gave rise to what can be called the first global style.

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At The Ravens, dinner is more than just a meal. It's a feast for your spirit. Located on the Mendocino coast at the only vegan resort in the United States, The Ravens Restaurant at the Stanford Inn by the Sea embodies a mindful, compassionate, and sustainable dining experience in an enchanting and unforgettable setting. Now in Dining at The Ravens, Jeff and Joan Stanford, the Inn and restaurant founders, bring the Ravens culinary experience into your home. Teeming with beautiful photographs, Dining at The Ravens features more than 150 delicious vegan recipes and shares the charming history of the Inn and restaurant, cooking tips for perfect recipe execution, and even inspiration for creating your own garden. Discover one of the restaurant's most popular breakfast dishes, Citrus Polenta with Braised Garden Greens and a Creamy Toasted Cashew Sauce, and many others, such as: Ravens Sea Palm Strudel Indian-Spiced Polenta Napoleon Mushroom Pesto and Sun-Dried Tomato Burger Ravens Spicy Peanut Curry Sea Palm Sweet Summer Corn Bisque Peach Huckleberry Cobbler Pull up a seat and find out why vegans and non-vegans alike flock to The Ravens for an extraordinary dining experience.

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It is a story like no other: an epic of endurance against destruction, of creativity in oppression, joy amidst grief, the affirmation of life against the steepest of odds. It spans the millennia and the continents – from India to Andalusia and from the bazaars of Cairo to the streets of Oxford. It takes you to unimagined places: to a Jewish kingdom in the mountains of southern Arabia; a Syrian synagogue glowing with radiant wall paintings; the palm groves of the Jewish dead in the Roman catacombs. And its voices ring loud and clear, from the severities and ecstasies of the Bible writers to the love poems of wine bibbers in a garden in Muslim Spain. Within these pages, the Talmud burns in the streets of Paris, massed gibbets hang over the streets of medieval London, a Majorcan illuminator redraws the world; candles are lit, chants are sung, mules are packed, ships loaded with spice and gems founder at sea. And a great story unfolds. Not – as often imagined – of a culture apart, but of a Jewish world immersed in and imprinted by the peoples among whom they have dwelled, from the Egyptians to the Greeks, from the Arabs to the Christians.Which makes the story of the Jews everyone’s story, too.

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In this exhilarating culinary novel, a woman’s road trip through Indonesia becomes a discovery of friendship, self, and other rare delicacies. Aruna is an epidemiologist dedicated to food and avian politics. One is heaven, the other earth. The two passions blend in unexpected ways when Aruna is asked to research a handful of isolated bird flu cases reported across Indonesia. While it’s put a crimp in her aunt’s West Java farm, and made her own confit de canard highly questionable, the investigation does provide an irresistible opportunity. It’s the perfect excuse to get away from corrupt and corrosive Jakarta and explore the spices of the far-flung regions of the islands with her three friends: a celebrity chef, a globe-trotting “foodist,” and her coworker Farish. From Medan to Surabaya, Palembang to Pontianak, Aruna and her friends have their fill of local cuisine. With every delicious dish, she discovers there’s so much more to food, politics, and friendship. Now, this liberating new perspective on her country—and on her life—will push her to pursue the things she’s only dreamed of doing.

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125+ recipes for prevention and healingSupply your body with an abundance of life-giving nutrients to repair, regenerate, detoxify, and heal, all while providing the comfort that all good food should. Following the success of Chris Beat Cancer, Chris Wark and his wife, Micah, share whole-food, plant-based recipes that appeal to the whole family, whether you are healing from cancer, actively eating a diet to prevent it, or simply seeking a healthy lifestyle for you and your loved ones.Fruits, vegetables, mushrooms, nuts, seeds, legumes, whole grains, herbs, and spices are the foundational ingredients of Chris's anticancer diet. Complete with tips for diet optimization, this cookbook will get you in the Beat Cancer Mindset and guide you onto the road to wellness.Inside you will find:· easy-to-make nutrient-rich recipes for healing,· family-friendly recipes for prevention and overall health,· full-color photos of each recipe, and· salad, juice, smoothie, soup, side, veggie bowl, breakfast, lunch, dinner, and dessert recipes galore!

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Discover how to grow medicinal plants and create natural remedies right in your own home. Although more and more people use medicinal plants, many are still unaware of those that are usually present in their own homes. For example, did you know that cranberries are effective in treating bladder problems, that olive helps regulate blood pressure, or that hops promote sleep in children? In Natural Remedies, you will find a selection of plants from which you can create natural remedies for every occasion. Learn how to grow and use these medicinal plants, and discover what they can do to boost your family’s health. More than one hundred types of natural plants are presented in this book, grouped by the conditions that they most effectively treat. You will also discover: Essential remedies to have while traveling The most useful plants and spices to have in the kitchen The best plants for respiratory, digestive, tension-related, circulatory, and hepatic concerns With more than 350 color images, Natural Remedies is an essential resource for those looking to grow medicinal plants and create their own natural remedies.

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A Sparrow’s Life’s as Sweet as Ours is a collection based on the Bird of the Month column in The Oldie, which is written by an instigator of the magazine, John McEwen and illustrated by renowned wildlife artist Carry Akroyd. In this beautiful new book, painter and printmaker Carry Akroyd presents a sequence of her small screenprints, full of variety and colour, that illustrate British birds in all four seasons of the year. These stunning prints give full rein to her extensive knowledge of the British landscape, and what shines out of these dynamic designs is Carry’s deft capturing of each bird’s characteristics set beautifully in relation to its habitat. Her consideration of each species combines accuracy with elegant simplicity. John McEwen’s accompanying text is written with charm and concision, and his original columns have been updated for this new collection. John’s light, eclectic approach connects snippets of ornithology, history, etymology and cookery, all expressed with wit and knowledge. His writing is spiced with poetry – from Chaucer to the present – as well as facts and stories, while personal and other anecdotes are included to inform and, above all, entertain.

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From the writers who brought you The Little Black Book of Sex Positions comes a bigger and better manual than ever before. The Big Black Book of Sex Positions is your go-to guide if you feel like your sex life has gone stale. Spice things up with these tantalizing positions that will enhance your sexual experience like never before. Within this accessible and approachable guide, you’ll find exciting and steamy sex positions like Bottoms Up, The Joyride, The Lotus, Spread Eagle, as well as more than twenty less-frequent, but more adventurous sexual topics and positions. You’ll also discover sections about foreplay, toys, setting the mood, exercises to improve your performance and flexibility, why size only matters when it’s wrong, and many other burning topics that are often overlooked. Get ready to take your sex life to a whole-new level with The Big Black Book of Sex Positions.

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My arrogant fake fiancé? I can''t stand him. Cocky and charismatic Emmett Rhodes isn''ta relationship kind of guy, but now that he''s running for mayor of our small town, his bachelor past is hurting the campaign. Thankfully, I''m the last woman who would?everfall for him. We''re total opposites-he''s a golden retriever and I''ma black cat, but he''ll co-sign on my restaurant loan if I play his devoted fiancée. Between romantic dates, a prom night re-do, and visits to a secret beach, things heat up, and the line between real and ruse is lit on fire. I''m starting to see another side of Mr Popular, and now I wonder if I was all wrong. We can''t keep our hands off each other, but it''s all for show... right? A hilarious, enemies-to-lovers, fake-dating romantic comedy with lots of spice and an HEA. This is the first book in the Queen''s Cove series and can be read as a standalone.

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A Caribbean celebration of family and food - with a spicy twist!There is not a better smell in the world than Ajee's Cook-up rice. The kitchen fills with the smell of coconut, garlic and spices. Faruq loves his grandmother Ajee, and he loves her cooking. In fact, Faruq would like to cook too - he wants to be a chef, but Ajee says he has to be a doctor like his father. But one day when Ajee is too ill to make the family feast, with the help of his neighbour Mrs Joseph, Faruq picks some hot wiri wiri chilli peppers and cooks up a banquet. Preparing food for his family fills Faruq's heart with love - and sets a different course for his future.This sumptuous story celebrates Caribbean culture and food through Sophia Payne's distinct voice that is reflective of her Indo-Guyanese heritage and is brought to life by Sandhya Prabhat's beautiful artwork. It also includes a recipe for Guyanese Lime cookies for you to try at home!

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This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits, vegetables, cereals, grains, meat, aquatic products, liquid food products (e.g., juices, milk), nuts, spices, herbs, and food packaging. This book is useful for researchers to grasp the comprehensive understandings of how food safety can be controlled with cold plasma technology. This book also provides adequate information for engineers in food industry for better development and optimization of the plasma-generating systems. Government institutions that are responsible for food safety regulations can understand more knowledge about the intricacies and influencing factors, which should be considered for regulating the applications of cold plasma technology in food.

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Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders.An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it’s savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares “the people’s food”at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula’s three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region’s people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.

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Nutritionist Sarah Flower has been a big fan of the Halogen Oven since its launch and uses her own every day to cook for her family. Following her bestselling The Everyday Halogen Oven Cookbook, she shows you how versatile your Halogen Oven can be and how you can use it to bake bread, cupcakes, cakes, pastries, biscuits, puddings and savouries. Whether you're baking for coffee breaks, tea time, picnics, or any family occasion you'll find nearly 150 savoury and sweet treats in this book, including many of your favourites - plus lots of new baking ideas. This is a book of indulgence, baking and yumminess - grab your pinny and get cooking!Contents:Introduction1. Using Your Halogen Oven2. Top Baking Tips3. Tasty Savouries4. The Bakery - Bread and More...5. Cupcakes, Muffins and Fairy Dust6. Sugar, Spice and All Things Nice - Great Cakes and Fancies7. The Coffee Break - Dunkable Biscuits and Treats8. Tart it Up and Roll It Out9. The Big Finish - Delightful DessertsIndex.

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Murder mystery starring Bruno, France's favourite policeman, plus food and wine, great characters and sunshine and everything that's wonderful about the Dordogne.'RICH ON LOCAL COLOUR' THE TIMESFor thirty years, Bruno's boss, Chief of Detectives Jalipeau, known as J-J, has been obsessed with his first case. It was never solved and Bruno knows that this failure continues to haunt J-J. A young male body was found in the woods near St Denis and never identified. For all these years, J-J has kept the skull as a reminder. He calls him 'Oscar'. Visiting the famous pre-history museum in nearby Les Eyzies, Bruno sees some amazingly life-like heads expertly reconstructed from ancient skulls. He suggests performing a similar reconstruction on Oscar as a first step towards at last identifying him. An expert is hired to start the reconstruction and the search for Oscar's killer begins again in earnest.'DOLLOPS OF THE GOOD LIFE IN RURAL FRANCE SPICED UP WITH INTERNATIONAL INTRIGUE' IRISH INDEPENDENT'UNRIVALED AT INTERWEAVING THE PROFESSIONAL AND PRIVATE PURSUITS OF A THOROUGH LIKABLE COP' DAILY MAIL

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Bake your way through the seasons right alongside Kelsey Siemens, founder of the blog the Farmer’s Daughter. Now readers can cosy up in Kelsey’s farmhouse kitchen and bake up an irresistible array of sweets inspired by her family’s beautiful farm in British Columbia and the bounty of each season’s harvest. As a full-time apple farmer overseeing her family’s orchard, Kelsey knows a thing or two about apple pie. She shares her perfect traditional recipe alongside creative new treats like the Apple Cranberry Crisp Cheesecake with Butterscotch Drizzle. Warm bakes like Gingerbread Loaf with Chai-Spiced Poached Pear will get readers through the winter and delicate spring delights like the Rhubarb Pistachio Coffee Cake, Kelsey’s take on her grandmother’s heirloom recipe, will soon be a yearly tradition. Kelsey walks readers through the berry patch, and dazzles with summer favourites like Blueberry Basil Tart and Roasted Strawberry Pavlova. Now readers can experience ins and outs of life on the farm and enjoy every fruit to the fullest. This book will have 60 recipes and 60 photographs.

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Spice up your love life with the stars! Learn about fantasies, favorite positions, and more from the guide to the sexual Zodiac. Includes steamy full-color photos! Perhaps the pick-up line “So, what’s your sign?” is more important than most people in search of truly cosmic coupling may have realized.The Astrology of Sex is the ultimate illustrated guide to understanding your own sexual desires and the sexual needs of your partner based on your horoscopes. Whether you want to unleash the lust of a Leo, tame a Taurus, seduce a Sagittarius, or break the ice with a Virgo, this sexy guide will help you navigate your love life using the stars. The book includes a sexy introduction to the zodiac and how you can make it work for you. What then follows is an in-depth description of male and female sexual preferences for each star sign with tips on erogenous zones, preferred positions, and favorite fantasies. More than 350 atmospheric and sensual color photographs—including photos of steamy sex positions—pepper its pages. The Astrology of Sex provides a visually seductive and out-of-this-world experience.

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A pot of country-style stew simmering on the stovetop, sips of warm cinnamon-spiced cider and the aroma of a golden turkey roasting in the oven...autumn has arrived, and it’s a glorious time! The season is filled to the brim with reasons to get together with family & friends, and no matter what the reason for getting together, a peek through the pages of Harvest Kitchen will inspire you!Slow-cooker dishes like BBQ Country Ribs and New England Chili are tasty dinners to come home to after treasure seeking at local barn sales, while End-Zone Layered Taco Dip is a sure game-day pleaser. Little Halloween princesses and pirates will love Spider Cakes and Hot Witches’ Brew, while Wild West Quesadillas are a pie-iron favorite for supper around the campfire.For Thanksgiving dinner, try Mom’s Caramel Sweet Potatoes and New England Wild Rice & Apples...they’ll be welcome alongside traditional favorites. And dress up day-after Thanksgiving turkey sandwiches with tangy Lemony Sage Mayonnaise. So come on...Join us in our Harvest Kitchen! 204 Recipes.

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Decadent Sweets with Awe-Inspiring Flavors Here to help you turn your desserts into culinary masterpieces is Amie MacGregor, baking aficionado and creator of the blog Food Duchess. With this unmatched collection of recipes, you'll kick your sweets up a notch with exciting and unique flavor twists. And with fun fillings, inventive toppings and other elevated touches addedinto each bake, every bite is downright divine. Discover new takes on staples of the sweet world with the Soft and Fluffy Pumpkin Pie Babka, Cinnamon Lovers' Churro Cupcakes and Decadent Black Forest Brownies. Tackle baking feats in deliciously reimagined ways like the Burnt Sugar Crème Brûlée Cheesecake, Espresso-Drenched Tiramisu Tart and Smoky S'mores Macarons. Enjoy everything from the fruity Summery Fresh Strawberry Rhubarb Pie Ice Cream, to the fudgy Chocolate-Glazed Banana Bread Baked Donuts, to the festive Spiced Gingerbread Madeleines. Whether you've been baking for years or just bought your first mixer, Amie's detailed instructions, helpful tips and gorgeous photographymake it easy to get perfect results time and time again.

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Miguel Barclay is back with his sixth book in the 'One Pound Meals' series and he's on a mission to save you even more money and time with this collection of storecupboard recipes. Miguel has already revolutionised the way that many of you cook at home - with his budget recipes, healthy ingredients and his ingenious time-saving tips. In STORECUPBOARD ONE POUND MEALS Miguel takes his stress-free, maximum flavour philosophy and teaches you how to get the most out of your every day cupboard essentials. Tins, cans, dried herbs and spices become the main 'hero ingredients', helping you plan affordable dinners each week. With over 80 of Miguel's favourite storecupboard dishes, you'll have plenty of recipes for the whole family to enjoy, or tasty leftovers to eat the next day or freeze for another time. Miguel's budget-friendly cooking will once again bring great taste to your kitchen. Minimum fuss, maximum flavour and all for £1 per person.Miguel Barclay's new recipe book, GREEN ONE POUND MEALS, is available for pre-order now!

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When the Maude Idris docks at the Pool of London, laden with ebony, spices and first-grade tusks of ivory collected from her voyage to Zanzibar, Clement Louvain leaves four armed seamen on board to guard the precious cargo. But as soon as the relief for the night watch arrives ready for duty in the morning, he finds the ivory gone and one of the seamen dead. Hindered by his ignorance of the river and its customs, and ashamed of the fact that he so badly requires the huge fees that Louvain is prepared to pay, William Monk nevertheless begins his investigation into the theft and murder. Meanwhile Hester's work at the refuge at Portpool Lane is encountering acute financial difficulties. Sick prostitutes are arriving daily and the medicines needed to help them are running out. When a man arrives promising to pay a huge amount of money for the care of one particular woman, Hester is astonished to meet him. He is none other than Clement Louvain. So who is the woman he is so generously helping? And why is he offering such a substantial sum? Will Monk discover what Louvain is hiding before it is too late?

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The story of Britain’s fish and chips obsession ‘A lyrical, amiable and educational celebration of what may be our greatest achievement: the chippy.’ Stuart Maconie Step inside and unwrap this deliciously entertaining look at Britain’s national dish. There is a corner of every town and city in Britain where the air is tangy with vinegar and the scent of frying. Following the irresistible lure, Daniel Gray ponders the magic of chippies and the delights they have sprinkled among us for the last 150 years as he investigates the social – and sociable – history of fish and chips. Travelling to chippies from Dundee to Devon via South Shields, Oldham, Bradford, Bethnal Green, the Rhondda Valley and more – Daniel Gray explores our fish-and-chip nation to show how chippies have helped emancipate women, promote equality for immigrants and shape local and national identity. Whether you were raised eating scraps of Wolverhampton’s orange chips, London’s ‘wallies’ or Hull’s chip spice – even if you think you know whether tea, Vimto or dandelion and burdock is the best accompaniment – this mouth-watering book is as much about who we are as what we eat.

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Already in Greek and Roman antiquity a vibrant series of exchange relationships existed between the Mediterranean regions and China, including the Indian subcontinent, along well-defined routes we call the Silk Roads. Among the many goods that found their way from East to West and vice versa were glass, wine spices, metals and precious stones as well as textile raw materials and fabrics of wool and silk, a precious fibre that was highly appreciated in many of the cultures along the roads that were named after it by modern scholars.These collected papers bring together current historical, philological and archaeological research from different areas and disciplines in order highlight the use, circulation and meaning of silk as a commodity, gift, tribute , booty, and status symbol in varying cultural and chronological contexts between East and West, including technological aspects of silk production. Rome and China in antiquity provide the geographical and chronological frame for this volume (c. from the third century BCE to the fifth century CE), but also earlier and later epochs and cultures in between these empires are considered in order to build and intercultural and diachronic understanding of long-distance relations that involved silk.

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Turkestan – the great landmass of Central Asia and Western China – is an intriguing meeting point of civilizations. Four major invasions – Greek, Arab, Mongol and Russian – together with Persian, Turkic and Chinese cultural influences, have made their mark on this vast and sometime forbidding region. The Great Silk Road ran to the West through it, while nomad and urban peoples combined over the centuries to produce a cultural flowering under Timur and his successors in the late medieval and early modern periods, through a rich profusion of artistic and architectural styles and ornament. In this comprehensive account of the culture and history of Central Asia, Edgar Knobloch describes the main centres of our human civilization. He spices the text with quotations from the works of contemporary travellers, while providing an expert’s commentary on the archaeological, architectural and decorative features of the sites he describes. The stunning and evocative photographs are supplemented by numerous maps, incorporating the recent developments in the region’s borders and frontiers. With up-to-date information on borders, check points and visas, Treasures of the Great Silk Road should appeal not only to scholars and those interested in the great cultural heritage of this region, but also to travellers to the region.

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Direct from the traditional home kitchens of Bali, Paon is a cookbook of true Balinese food and recipes.Sharing more than 80 dishes alongside essays and beautiful photography capturing the life, culture and food from across this widely beloved island, Balinese locals Tjok Maya Kerthyasa and I Wayan Kresna Yasa shine a light on the depth and diversity of Balinese cuisine, with insight into food and worship, sacred fare, and zero-waste cooking.Journey through rice fields, food forests, coastal towns and bustling markets in six chapters: Foundations; From the Fields; From the Land; From the Sea; From the Pasar; and Rare and Ceremonial.With dishes ranging from elaborate ceremonial cuisine such as Bebek Betutu (Ubud-style smoked duck) to dishes that rely only on the simplest ingredients enjoyed at their unadorned best, such as Be Panggang (grilled spiced snapper), Paon reveals a largely untold story of the island: everyday Bali, modern Bali, agricultural Bali. This is an essential cookbook for lovers of Indonesian food and culture.

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The basis of society in Arabia, especially in the south, was agriculture – cereals, aromatics and spices were produced and exported via the caravan routes which passed from Syria through Arabia to the Yemen. Thus Arab dishes are subtle, varied and exotic. The basic diet largely comprised, and still does, dates, rice, milk, goat or lamb meat and coffee. The patchwork of peoples and countries that form this medley comprise dishes from Egypt – some of the oldest recipes in the world such as melokhia, the famous soup of the Pharaohs. From Syria – an enormous range of vegetable salads. From Lebanon – sun-ripened fruits. From Iraq – date, hazelnut, mushroom and fig recipes. From Armenia and Kurdistan – the cracked wheat burghul dishes. From Cappadocia – the exotic flavours of sesame and tahini. From the Caucasus – the vast array of kebabs. From Assyria and Armenia – classic stuffed vegetable dishes – mahsi, and from Persia – yogurt dishes, fabulous rice dishes, sherbets and sweet and sour dishes. Incorporating the history, traditions, and techniques of these countries Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.

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