Saffron Ice Cream PDF Download

Author: Rashin Kheiriyeh
Publisher: Scholastic Inc.
ISBN: 1338291181
Category : Juvenile Fiction
Languages : en
Pages : 44

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Book Description
A joyous celebration of a girl's first family outing in a new country "With her colorful, exuberant folk-art illustrations and upbeat, friendly tone, Rashin makes a daunting cross-cultural leap seem as easy as a summer breeze." -- New York Times Book ReviewRashin is excited about her first visit to the beach in her family's new home. On the way there, she remembers what beach trips were like in Iran, the beautiful Caspian Sea, the Persian music, and most of all, the saffron ice cream she shared with her best friend, Azadeh. But there are wonderful things in this new place as well -- a subway train, exciting music... and maybe even a new friend!

Author: Anissa Helou
Publisher: Chronicle Books
ISBN: 1452130620
Category : Cooking
Languages : en
Pages : 172

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Book Description
The award-winning author of Mediterranean Street Food introduces readers to the sweet side of Middle Eastern cuisine with these seventy classic desserts. The seductive flavors of the Middle East have won over food lovers around the world, but the sweets of the region have remained largely unknown to Western palates—until now. Sweet Middle East, by doyenne of Middle Eastern cooking Anissa Helou, presents seventy classic desserts fragrant with spices, honey, dates, and nuts, and steeped in tradition. From Egyptian Bread Pudding to Turkish Fritters and Crispy Algerian “Crepes,” this is a delectable tour of Middle Eastern treats you won’t want to miss.

Author: Kitty Travers
Publisher: Clarkson Potter
ISBN: 0451498437
Category : Cooking
Languages : en
Pages : 240

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Book Description
More than 75 recipes for bold, fruit-forward ice creams, sorbets, and granitas—all made with fresh, natural, minimally processed ingredients One of The New York Times’s “Best Cookbooks of Spring 2019” • “Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. Kitty Travers reminds us of the importance of both in her beautiful exploration of ice creams, sorbets, and gelatos.”—Alice Waters Craft ice creams are all the rage, with new indie producers breaking the rules by creating unusual, exceptionally delicious flavor combinations. Kitty Travers, the creator of the beloved London-based brand La Grotta Ices, is changing our expectations when it comes to these cravable cold treats. The ice creams, sorbets, and granitas featured in La Grotta are fruit-focused—the best produce goes into the ice cream and sorbet bases to ensure the purest taste of the fruit shines through. And when combined with unexpected herbs and other mix-ins, the results are eye-opening: • Rhubarb and Angelica • Guava and Lemon Leaf • White Grapefruit and Pale Ale • Tomato and White Peach • Raspberry and Sage • Chocolate and Caper Featuring 85 photographs in a stunning design, the recipes in La Grotta will utterly surprise and inspire home cooks to explore homemade ice cream in delightful new ways.

Author: Gennifer Choldenko
Publisher: Penguin
ISBN: 1440629633
Category : Juvenile Fiction
Languages : en
Pages : 240

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Book Description
The Newbery Honor Book and New York Times Bestseller that is historical fiction with a hint of mystery about living at Alcatraz not as a prisoner, but as a kid meeting some of the most famous criminals in our history. Al Capone Does My Shirts has become an instant classic for all kids to read! Today I moved to Alcatraz, a twelve-acre rock covered with cement, topped with bird turd and surrounded by water. I'm not the only kid who lives here. There are twenty-three other kids who live on the island because their dads work as guards or cooks or doctors or electricians for the prison, like my dad does. And then there are a ton of murderers, rapists, hit men, con men, stickup men, embezzlers, connivers, burglars, kidnappers and maybe even an innocent man or two, though I doubt it. The convicts we have are the kind other prisons don't want. I never knew prisons could be picky, but I guess they can. You get to Alcatraz by being the worst of the worst. Unless you're me. I came here because my mother said I had to. A Newbery Honor Book A New York Times Bestseller A People magazine "Best kid's Book" An ALA Book for Young Adults An ALA Notable Book A School Library Journal Best Book of the Year A Krikus Reviews Editor's Choice A San Francisco Chronicle Best Book of the Year A Publishers Weekly Best Book of the Year A Parents' Choice Silver Honor Book A New York Public Library "100 Titles for Reading and Sharing" Selection A New York Public Library Best Book for the Teen Age *"Choldenko's pacing is exquisite. . . . [A] great read."—Kirkus Reviews, starred review *"Exceptionally atmospheric, fast-paced and memorable!"—Publishers Weekly, starred review *"The story, told with humor and skill, will fascinate readers."—School Library Journal, starred review "Al is the perfect novel for a young guy or moll who digs books by Gordon Korman, or Louis Sachar."—Time Out New York for Kids "Funny situations and plot twists abound!"—People magazine "Heartstopping in some places, heartrending in others, and most of all, it is heartwarming."—San Francisco Chronicle

Author: Naz Deravian
Publisher: Flatiron Books
ISBN: 1250190762
Category : Cooking
Languages : en
Pages : 384

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Book Description
Winner of The IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

Author: Deena Jalal
Publisher: Page Street Publishing
ISBN: 1624147879
Category : Cooking
Languages : en
Pages : 152

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Book Description
Your New Favorite Ice Cream Has Arrived Dig into FoMu Ice Cream’s most popular flavors without waiting in line for a cone. Signature scoops like Peanut Butter Mud Pie, Rockier Road, Matcha White Chocolate, and Avocado Lime are easy to whip up at home with a basic ice cream machine and a handful of fresh, wholesome ingredients. Made with a versatile, extra creamy coconut milk base, these vegan, allergy-friendly recipes are totally free of additives and preservatives. Thanks to honest ingredients like seasonal fruit and veggies, real vanilla bean, freshly ground spices, and homemade chocolate sauce, you can enjoy each melty spoonful to the fullest. Even with this super healthy profile, every recipe delivers mind-blowing flavor and an irresistibly smooth, thick texture. From Pumpkin Caramel to Cold Brew, your ice cream machine will be busy all year long. We dare you not to try them all!

Author: Greg Malouf
Publisher: Hardie Grant
ISBN: 9781743794135
Category : Cooking
Languages : en
Pages : 256

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Book Description
2019 James Beard Award Nominee SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors – ranging from puddings and pastries, to ice creams, cookies, cakes, confectionary, fruity desserts and drinks. The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays and special occasions. The repertoire of these dishes is vast and varied. In SUQAR, acclaimed chef Greg Malouf and writing partner Lucy Malouf share the best and most delectable sweet treats from the region (alongside some personal favorites and tried-and-tested creations from Greg's restaurant kitchens). The recipes merge the spices, flavors and scents of Greg's childhood with the influence of Greg's training in the West to create dishes in Greg's signature Modern Middle Eastern style. The book's ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks. Accompanied by beautiful photography and illustrations, SUQAR is a journey through the sweets of the Middle East.

Author: Najmieh Batmanglij
Publisher: Mage Publishers
ISBN: 9781949445039
Category : Cooking
Languages : en
Pages : 338

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Book Description
This book is at once an exploration, a celebration, and a little-known tale of unity. It presents 150 delicious vegetarian dishes that together trace a fascinating story of culinary linkage. As renowned cookbook writer and teacher Najmieh Batmanglij explains, all have their origins along the ancient network of trade routes known as the Silk Road, stretching from China in the east to the Mediterranean in the west. On this highway moved not just trade goods but also ideas, customs, tastes and such basics of life as cooking ingredients. The result was the connecting and enrichment of dozens of cuisines. In Silk Road Cooking: A Vegetarian Journey, Najmieh Batmanglij recounts that process and brings it into the modern kitchen in the form of recipes that are venturesome and yet within reach of any cook. They are intended for vegetarian, partial-vegetarian and non-vegetarian alike - anyone who is looking for balanced, unusual and exceptionally tasty dishes. The book offers a wealth of information derived from the author's extensive research and her travels along the Silk Road during the past 30 years. She complements the recipes with stories, pictures, histories of ingredients, and words of wisdom from her favorite poets and writers of the region. The scope of her culinary journey of discovery is vast - from Xian in China, to Samarkand in present-day Uzbekistan, to Isfahan in Iran, to Istanbul in Turkey, and to the westernmost terminus of the ancient trade routes in Italy. Her recipes - all of them personal favorites - include such exotic yet simple fare as Sichuan Crispy Cucumber Pickles; Afghan Boulani, a savory pastry stuffed with garlic chives; Persian Pomegranate and Walnut Salad; Kermani Pistachio and Saffron Polow with Rose Petals; Chinese Hot and Sour Tofu Noodle Soup; Turkish Almond and Rice Flour Pudding; Uzbek Candied Quince with Walnuts; and Sicilian Sour Cherry Crostata. Fortunately, all the ingredients for these recipes can be obtained at local supermarkets and farmers' markets. In recent years America has become a kind of modern Silk Road, where wonderful ingredients from all over the world are available to everyone. Najmieh Batmanglij's cookbook, Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was mentioned as "One of the most exciting cookbooks I've seen in a while" by Yotam Ottolenghi in the Guardian, and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world's best wine history book of 2007. She has spent the past 33 years traveling, teaching cooking, and adapting authentic Persian and Silk Road recipes to tastes and techniques in the West. She is a member of Les Dames d'Escoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she consults with restaurants around the world and teaches master classes in Persian and Silk Road cooking. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.

Author: Samantha Ferraro
Publisher:
ISBN: 162414554X
Category : Cooking
Languages : en
Pages : 195

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Book Description
With the growing popularity of the Mediterranean diet as both a tool for weight loss and easy-to-maintain lifestyle, this book goes right to the source of authentic Mediterranean home cooking. Samantha Ferraro is a food blogger whose flavor profile is rooted in her family's Mediterranean heritage, spanning Israeli/Jewish foods, Middle Eastern, Italian and more. In The Weeknight Mediterranean Kitchen, she puts a modern spin on the most delicious dishes she grew up eating, making them accessible for a Western audience. Other Mediterranean cookbooks fall flat as too heavy on the "diet" side, but now readers can lose weight or maintain their health while enjoying all the rich and delicious flavors this cuisine has to offer. The recipes cover a wide range of options--from fast and easy weeknight staples like Turkish White Bean Soup with Herbs or Kofte Meatballs Over Charred Spicy Eggplant, to incredibly flavorful entrees that will impress your family or dinner guests, such as Lemony Chicken Shwarma, Fennel Fattoush Salad with Pistachio and Mint, Lentil Falafel and even special desserts like Saffron and Rose Crème Brulee. Samantha expertly puts a modern spin on traditions, making the dishes come to life and feel new. For anyone intrigued by the buzz over the Mediterranean diet, this cookbook is the most authentic introduction.This book has 80 recipes and 80 photos.

Author: Jill Winger
Publisher: Flatiron Books
ISBN: 1250305942
Category : Cooking
Languages : en
Pages : 384

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Book Description
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.