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Soframiz

Soframiz
Vibrant Middle Eastern Recipes from Sofra Bakery and Cafe

by Ana Sortun,Maura Kilpatrick

  • Publisher : Ten Speed Press
  • Release : 2016-10-11
  • Pages : 264
  • ISBN : 160774919X
  • Language : En, Es, Fr & De
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A charming collection of 100 recipes from Cambridge's Sofra Bakery and Cafe, showcasing modern Middle Eastern spices and flavors with exotic yet accessible sweet and savory dishes geared toward everyday cooking and entertaining. Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their uber-popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.

Spice

Spice
Flavors of the Eastern Mediterranean

by Ana Sortun

  • Publisher : Harper Collins
  • Release : 2013-12-10
  • Pages : 400
  • ISBN : 0062336517
  • Language : En, Es, Fr & De
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On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean. In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include: Beef Shish Kabobs with Sumac Onions and Parsley Butter Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini Crispy Lemon Chicken with Za’atar Golden Gazpacho with Condiments Fried Haloumi Cheese with Pear and Spiced Dates Absolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere.

The Adventures of Fat Rice

The Adventures of Fat Rice
Recipes from the Chicago Restaurant Inspired by Macau

by Abraham Conlon,Adrienne Lo,Hugh Amano

  • Publisher : Unknown Publisher
  • Release : 2016
  • Pages : 304
  • ISBN : 1607748959
  • Language : En, Es, Fr & De
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Located just an hour away from Hong Kong on the banks of the Pearl River in China, Macau is one of the wealthiest cities in the world-the so-called oLas Vegas of the East,o and the only place in China where gambling is legal. However, Macau's modern-day glitz belies its rich, centuries-old history as one of the greatest trading ports in the world. Ruled by Portugal from the 1600s until 1999, Macau was a crossroads along the spice route, and a place where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food-making Macanese cuisine one of the most eclectic and deliciously unique food traditions in the world. Abraham Conlon and Adrienne Lo are the chefs and owners of the wildly popular and critically-lauded Chicago restaurant Fat Rice, where they serve their own unique take on the food of Macau. The Adventures of Fat Riceis a fun and whimsical tear through modern-day Macau-and the minds of two wildly creative chefs. Dishes like Hong Kong French Toast (Macau's version of dim sum), Po Kok Gai (a Portuguese chicken curry), and the titular Arroz Gordo (if Spanish paella and Chinese fried rice had a baby) are enticingly exotic yet accessible and even playful. Featuring a mish-mash of classic and interpretative dishes, plus comic book-style illustrations and edgy location photography, The Adventures of Fat Ricewill be the first book to bring the eclectic, richly satisfying, and previously unheralded food of Macau to the mainstream.

Turkish Bakery Delight

Turkish Bakery Delight
A Book

by Deniz Akçakanat,Deniz Gokturk Akcakanat

  • Publisher : New Holland Pub Pty Limited
  • Release : 2010
  • Pages : 159
  • ISBN : 9781741109252
  • Language : En, Es, Fr & De
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'Turkish Bakery Delight' unveils the art of Turkish baking, desserts and sweet making. Feast on a range of delightful Turkish goodies including breads, cookies and pastries, desserts, sweets and drinks with notes explaining how to serve each delightful di

A Baking Journey

A Baking Journey
From Samira's Kitchen to Yours

by Samira Yako Cholagh

  • Publisher : Tate Publishing
  • Release : 2011-06
  • Pages : 472
  • ISBN : 1617395587
  • Language : En, Es, Fr & De
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As a young girl in Iraq, Samira Cholagh experimented with foods and flavors, combining sweet and savory, creating her signature recipes, which have satisfied friends and family ever since. For both holidays and everyday meals, Samira's table is a work of art, surrounded by eager appetites and appreciative audiences. In A Baking Journey: From Samira's Kitchen to Yours, Samira shares her secret flavors and kitchen tricks, resulting in a collection of over 500 unique recipes everyone will love. From breads to breakfasts, pies to pastries, cookies to candies, and every sweet treat in between, A Baking Journey truly is an adventure for the taste buds. Samira's recipes are tantalizing, imaginative, and accessible for bakers of all skill levels. Not only will you enjoy what you make from Samira's recipes, but you'll love the simple act of creating something delicious out of the freshest natural ingredients. A Baking Journey will provide a reason for you and your family to spend time together in the kitchen, creating delicious baked goods and desserts for all to share. Have fun along A Baking Journey with your loved ones, because the secret ingredient in any recipe is the enjoyment of the people who create it.

Bar Tartine

Bar Tartine
Techniques & Recipes

by Nicolaus Balla,Cortney Burns

  • Publisher : Chronicle Books
  • Release : 2014-11-25
  • Pages : 256
  • ISBN : 1452132356
  • Language : En, Es, Fr & De
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Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

Koreatown

Koreatown
A Cookbook

by Deuki Hong,Matt Rodbard

  • Publisher : Clarkson Potter
  • Release : 2016-02-16
  • Pages : 272
  • ISBN : 0804186146
  • Language : En, Es, Fr & De
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A New York Times bestseller and one of the most praised Korean cookbooks of all time, you'll explore the foods and flavors of Koreatowns across America through this collection of 100 recipes. This is not your average "journey to Asia" cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes. It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, from L.A. to New York City, from Atlanta to Chicago. We follow Rodbard and Hong through those communities with stories and recipes for everything from beloved Korean barbecue favorites like bulgogi and kalbi to the lesser-known but deeply satisfying stews, soups, noodles, salads, drinks, and the many kimchis of the Korean American table.

The New Persian Kitchen

The New Persian Kitchen
A Book

by Louisa Shafia

  • Publisher : Random House Digital, Inc.
  • Release : 2013-04-16
  • Pages : 199
  • ISBN : 1607743574
  • Language : En, Es, Fr & De
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A sumptuous primer on the seasonal cuisine of Iran features dozens of recipes for traditional and modern dishes, demystifying unfamiliar ingredients while sharing healthy adaptations of such classic favorites as Jeweled Rice, Pomegranate Soup and Saffron Ice Cream. 10,000 first printing.

Gluten-free for Good

Gluten-free for Good
Simple, Wholesome Recipes Made from Scratch

by Samantha Seneviratne

  • Publisher : Clarkson Potter
  • Release : 2016
  • Pages : 208
  • ISBN : 0804186324
  • Language : En, Es, Fr & De
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"No meal should be defined by what's not there. Gluten-Free for Good has 100 easy, healthful gluten-free recipes that are so delicious you'll never miss the gluten. Here are dishes you may have thought you'd never enjoy again--not without resorting to expensive packaged gluten-free foods that aren't as delicious or healthful as the real thing. These quick-cooking meals are for any time of day, all made from scratch without hard-to-digest processed additives like xanthan or guar gum. The best way to eat more of what you love is to cook real foods at home. With inspiring photographs and a simple pantry primer, Gluten-Free for Good shows how cooking gluten-free can be seamless, instinctive, and appealing"--

The Immigrant Cookbook

The Immigrant Cookbook
A Book

by Leyla Moushabeck

  • Publisher : Unknown Publisher
  • Release : 2018
  • Pages : 208
  • ISBN : 9781780264585
  • Language : En, Es, Fr & De
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In these times of troubling anti-immigrant rhetoric, The Immigrant Cookbook offers a culinary celebration of the many ethnic groups that contribute to a vibrant food culture. This beautifully photographed cookbook features starters, soups, salads, mains, desserts, and side dishes - some familiar favourites, some likely to be new encounters - by immigrant chefs from Africa, Asia, Latin America, the Caribbean, the Middle East, Europe, and Australia.

Sweeter Off the Vine

Sweeter Off the Vine
Fruit Desserts for Every Season

by Yossy Arefi

  • Publisher : Unknown Publisher
  • Release : 2016
  • Pages : 256
  • ISBN : 1607748584
  • Language : En, Es, Fr & De
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"A cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season. In this visually stunning collection of flavor-forward recipes, summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus shine in Blood Orange Donuts and Tangerine Cream Pie. The recipes celebrate what's fresh and vibrant any time of year by enhancing fruits' enticing sweetness with bold flavors like rose and orange flower water from the author's native Iran or whole-grain flours like rye and spelt. Each recipe is photographed--in addition to fruit in the field, on the vine, and at farm stands and the market--in Arefi's signature moody, earthy style"--

Bountiful Empire

Bountiful Empire
A History of Ottoman Cuisine

by Priscilla Mary Isin

  • Publisher : Reaktion Books
  • Release : 2018-05-15
  • Pages : 280
  • ISBN : 1780239394
  • Language : En, Es, Fr & De
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The Ottoman Empire was one of the largest and longest-lasting empires in history—and one of the most culinarily inclined. In this powerful and complex concoction of politics, culture, and cuisine, the production and consumption of food reflected the lives of the empire’s citizens from sultans to soldiers. Food bound people of different classes and backgrounds together, defining identity and serving symbolic functions in the social, religious, political, and military spheres. In Bountiful Empire, Priscilla Mary Işın examines the changing meanings of the Ottoman Empire’s foodways as they evolved over more than five centuries. Işın begins with the essential ingredients of this fascinating history, examining the earlier culinary traditions in which Ottoman cuisine was rooted, such as those of the Central Asian Turks, Abbasids, Seljuks, and Byzantines. She goes on to explore the diverse aspects of this rich culinary culture, including etiquette, cooks, restaurants, military food, food laws, and food trade. Drawing on everything from archival documents to poetry and featuring more than one hundred delectable illustrations, this meticulously researched, beautiful volume offers fresh and lively insight into an empire and cuisine that until recent decades have been too narrowly viewed through orientalist spectacles.

FOOD & WINE Holiday Baking

FOOD & WINE Holiday Baking
A Book

by The Editors of Food & Wine

  • Publisher : Time Home Entertainment
  • Release : 2018-10-05
  • Pages : 96
  • ISBN : 0848760557
  • Language : En, Es, Fr & De
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Food & Wine Magazine presents Food & Wine Holiday Baking.

Sofra Cookbook

Sofra Cookbook
Modern Turkish and Middle-Eastern Cookery

by Hüseyin Özer

  • Publisher : HarperThorsons
  • Release : 1998
  • Pages : 136
  • ISBN : 9780722536827
  • Language : En, Es, Fr & De
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With text bursting full of the author's charisma and perfectionism, Oxer offers delightful Turkish dishes that are authentic, healthy, and innovative.

United Cakes of America

United Cakes of America
Recipes Celebrating Every State

by Warren Brown

  • Publisher : ABRAMS
  • Release : 2014-10-31
  • Pages : 224
  • ISBN : 1613127952
  • Language : En, Es, Fr & De
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This tour of classic and curious cakes from all fifty states is “a sweet home-baked slice of Americana” (Publishers Weekly). In order to form a more perfect union of flour, eggs, butter, and sugar, CakeLove author Warren Brown offers his unique take on dessert recipes from all fifty states, plus Puerto Rico and Washington, DC. Starting his tour with the classic Baked Alaska, Brown explores America’s rich culinary history while updating regional treats like Louisiana King Cake, South Carolina’s Lady Baltimore Cake, and Florida’s Key Lime Pie. There are official state desserts, like Maryland’s Smith Island Cake and Massachusetts’ Boston Cream Pie, as well as unofficial favorites, like New York–style Cheesecake and St. Louis Gooey Butter Cake. Brown also includes more adventurous confections like Michigan’s Chocolate Sauerkraut Cake, and brand-new treats he’s created in honor of specific states, such as his California-inspired Avocado Cupcakes. With mouth-watering photos, informative sidebars, and an entire section devoted to the magic of buttercream frosting, United Cakes of America “is a shoe-in [sic] for that coveted guest-of-honor space on your baking shelf” (LA Weekly).

Saltie

Saltie
A Cookbook

by Caroline Fidanza

  • Publisher : Chronicle Books
  • Release : 2012-09-28
  • Pages : 224
  • ISBN : 1452121370
  • Language : En, Es, Fr & De
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Saltie is an eatery in Williamsburg, Brooklyn that was created and is run by three pioneers of the Brooklyn food scene. The shop boasts a devoted following of diners who love their magnificent sandwiches, soups, egg bowls, drinks, and sweets. This cookbook features 75 recipes for all of these favorite foods, plus more than 50 color photographs and 10 humorous drawings by Elizabeth Schula that capture the sense of commitment, locality, and belonging countless devoted foodies feel for this famed eatery. Full of surprising visuals, great recipes and colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating.

Better Baking

Better Baking
Wholesome Ingredients, Delicious Desserts

by Genevieve Ko

  • Publisher : Houghton Mifflin Harcourt
  • Release : 2016-09-27
  • Pages : 400
  • ISBN : 0544557271
  • Language : En, Es, Fr & De
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An Epicurious and Tasting Table Fall Pick. “A beautiful and thoughtful master class on how to bake your cake and eat it too.”—Carla Hall, TV chef and author of Carla Hall’s Soul Food After more than a dozen years developing recipes for food and health magazines and collaborating with noted pastry chefs, Genevieve Ko was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavored and nourishing. In a word, better. Healthful oils prove superior to butter, giving Mocha Chip Cookies crisp shells and molten insides, liberating the citrus in Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut Snowballs. Refined white sugar pales beside concentrated sweeteners like pure maple syrup, brown sugar, and molasses in muffins and granola. Pomegranate Pistachio Baklava uses reduced pomegranate syrup instead of the usual saccharine one. Nubby flours with personality—whole wheat, spelt, rye, buckwheat, graham flour, and almond flour—bring richness to such desserts as Glazed Apple Cider Doughnuts. And pureed fruits and vegetables (beets in Red Velvet Roulade with Strawberry Cream Cheese; grated zucchini in Chocolate School Party Sheet Cake) keep desserts extra moist. “The best baking book I have seen in many years.”—Sarabeth Levine, James Beard Award-winning pastry chef and restaurant owner “Ingenious recasting of favorite recipes.”—Entertainment Weekly “Motivated to update classics with more alternative flours and less sugar, Ko has created some of the most innovative flavor combinations you’ll find in a baking book, such as Fennel and Currant Corn Bread; Buckwheat Almond Apple Cake; Toasted Walnut and Grape Clafoutis; Chestnut Kisses.”—The Washington Post

Daggers Are Drawn, War Has Begun

Daggers Are Drawn, War Has Begun
A Book

by Ana Kilpatrick

  • Publisher : Createspace Independent Publishing Platform
  • Release : 2015-08-02
  • Pages : 112
  • ISBN : 9781507885901
  • Language : En, Es, Fr & De
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How to Bake Everything

How to Bake Everything
Simple Recipes for the Best Baking

by Mark Bittman

  • Publisher : Houghton Mifflin Harcourt
  • Release : 2016-10-04
  • Pages : 704
  • ISBN : 0544798864
  • Language : En, Es, Fr & De
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In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker’s resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.

The Lebanese Kitchen

The Lebanese Kitchen
A Book

by Salma Hage

  • Publisher : Phaidon Press
  • Release : 2012-10-22
  • Pages : 512
  • ISBN : 9780714864808
  • Language : En, Es, Fr & De
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Collects some of the best Lebanese recipes, including lamb freekeh, chicken hashweh, pan-fried sardines, broccoli quinoa salad, and pears poached in arak.