Join us on a literary world trip!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Subscribe to read the full book or read the first pages for free!
All characters reduced
The Mediterranean Slow Cooker - cover

The Mediterranean Slow Cooker

Michele Scicolone

Publisher: Lifestyle

  • 0
  • 0
  • 0

Summary

Slow-cooking techniques for delicious dishes from the Mediterranean region, from a New York Times–bestselling cookbook author!   With the combination of tradition, innovation, and ease that have made her recipes so popular, Michele Scicolone gathers intriguing dishes from every corner of the Mediterranean and streamlines them for the slow cooker.   The range is eye-opening: from simplified and freshened classics like Greek Shrimp with Tomatoes and Feta to Israeli Sweet and Sour Meatballs to Moroccan Vegetable Tagine to Coffee-Caramel Flan from Spain. Scicolone also serves up a profusion of fascinating lesser-known dishes: Creamy Polenta Lasagna, Port-Braised Chicken from Portugal, Spiced Frittata from Tunisia, and Bandit’s Lamb—as well as her own seductive creations, like Cannoli Cheesecake.

Other books that might interest you

  • Welcome to Buttermilk Kitchen - cover

    Welcome to Buttermilk Kitchen

    Suzanne Vizethann

    • 1
    • 2
    • 0
    With 100 recipes designed for the home cook using traditional cooking techniques and farm-fresh ingredients, Welcome to Buttermilk Kitchen includes all-time regional favorites with modern Southern sensibility, joining the trend toward healthier comfort food and balancing traditional dishes and creative recipes incorporating new flavor combinations.
    Show book
  • The Rituals of Dinner - The Origins Evolution Eccentricities and Meaning of Table Manners - cover

    The Rituals of Dinner - The...

    Margaret Visser

    • 1
    • 2
    • 0
    A New York Times Notable Book: A renowned scholar explores the way we eat across cultures and throughout history.  From the wild parties of ancient Greece to the strictures of an Upper East Side meal to the ritualistic feasts of cannibals, Margaret Visser takes us on a fascinating journey through the diverse practices, customs, and taboos that define how and why we prepare and consume food the way we do. With keen insights into small details we take for granted, such as the origins of forks and chopsticks or why tablecloths exist, and examinations of broader issues like the economic implications of dining etiquette, Visser scrutinizes table manners across eras and oceans, offering an intimate new understanding of eating both as a biological necessity and a cultural phenomenon. Witty and impeccably researched, The Rituals of Dinner is a captivating blend of folklore, sociology, history, and humor. In the words of the New York Times Book Review, “Read it, because you’ll never look at a table knife the same way again.”  
    Show book
  • The Big Book of Casseroles - 250 Recipes for Serious Comfort Food - cover

    The Big Book of Casseroles - 250...

    Maryana Vollstedt

    • 0
    • 2
    • 0
    Bubbling cheese, golden bread crumbs, tender vegetables, and succulent meats - what's not to like about casseroles? Comfort food just doesn't get any cozier, or more convenient. Now, thanks to Maryana Vollstedt, busy cooks don't have to call up Mom in order to make delicious one-dish meals for family and friends. The Big Book of Casseroles boasts over 250 recipes (including low-fat and vegetarian dishes), plus handy planning, freezing, and storage tips. For hot-from-the-oven dinners equally at home in the dining room or on the kitchen table, cooks need look no further than The Big Book of Casseroles, because serious comfort food never goes out of style.
    Show book
  • Happy Beans - Plant-based Recipes - cover

    Happy Beans - Plant-based Recipes

    Jane Reynolds

    • 0
    • 1
    • 0
    In this collection of recipes, Jane Reynolds serves up a sumptuous selection of hearty vegan alternatives for all the family to enjoy.
    
    Encompassing starters, mains and desserts, from warming soups and pasties to fresh salads, rich pastas, classic dessert pies and crumbles, as well as breads, sauces and chutneys. These accessible recipes have been created to appeal to the tastes of both vegans and non-vegans alike.
    
    Includes over 40 hearty plant-based recipes, such as:
    
    • Peanut Butter, Jalapeño & Gin Jam Sandwich
    • Georgian Woodland Mushroom Pasties
    • Linguini Mor Gwyrdd
    • Jaffa Cakes
    • Banana & Walnut Loaf with Butterscotch Sauce
    • Fat Hen Pesto
    
    and many more!
    Show book
  • Gastropolis - Food & New York City - cover

    Gastropolis - Food & New York City

    Annie Hauck-Lawson, Jonathan...

    • 0
    • 0
    • 0
    This irresistible sampling of NYC’s rich food heritage takes readers on a cultural and historical journey from Brooklyn to the Bronx and beyond.   Whether you're digging into a slice of cherry cheesecake, burning your tongue on a piece of Jamaican jerk chicken, or slurping the broth from a juicy soup dumpling, eating in New York City is a culinary adventure unlike any other in the world.Gastropolis explores the historical, cultural, and personal relationship between New Yorkers and the food they eat. Beginning with the origins of local favorites, such as Mt. Olympus bagels and Puerto Rican lasagna, the book looks back to early farming practices and the pre-European fare of the Leni Lenape. Essays trace the function of place and memory in Asian cuisine, the rise of Jewish food icons, the evolution of food enterprises in Harlem, the relationship between restaurant dining and identity, and the role of peddlers and markets in guiding the ingredients of our meals. Touching on everything from religion to nutrition; agriculture to economics; and politics to psychology, Gastropolis tells a multifaceted story of immigration, amalgamation, and the making of New York’s distinctively delicious flavor
    Show book
  • Brewing Revolution - Pioneering the Craft Beer Movement - cover

    Brewing Revolution - Pioneering...

    Frank Appleton

    • 0
    • 0
    • 0
    The inspiring story behind today’s craft beer revolution is the subject of this lively memoir by Frank Appleton, the English-trained brewmaster who is considered by many to be the father of Canada’s craft-brewing movement. Appleton chronicles fifty years in the brewing business, from his early years working for one of the major breweries, to his part in establishing the first cottage brewery in Canada, to a forward look at the craft-beer industry in an ever more competitive market.Disillusioned with the Canadian brewing scene in the early 1970s, when three huge companies controlled 90 percent of the market and marketers and accountants made the decisions on what products to make, not the brewmasters, Appleton decided to “drop out” and brew his own beer while homesteading in the interior of British Columbia. He made a meagre living as a freelance writer, and his article entitled “The Underground Brewmaster” sparked the interest of John Mitchell, co-founder of the Troller Pub in Horseshoe Bay, BC. Their partnership launched the Horseshoe Bay Brewery in June 1982, the first of its kind in the country, serving the iconic Bay Ale brewed from Appleton’s recipe.Covering a range of topics, such as the difficulty of steering beer drinkers away from the “Big Boys” breweries and struggles with the BC Liquor Control Board, as well as brewing plant design and the complexities of the malting process, Brewing Revolution touches upon the foundation of what shaped the craft-beer industry in Canada. Appleton’s passion and innovation opened the gates for the scores of brewpubs and microbreweries that were to follow in both Canada and the US, and his story is of interest to anyone excited by today’s craft-beer revival.
    Show book