Beth dooley (419 résultats)

Paperback. Etat : Good. Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth ? including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa and the deserts shared by the US and Mexico. Chile, Clove, and Cardamom is a celebration of the fragrances and flavours of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied foods of traditional desert cultures, bringing to life the places, dishes and recipes that have been shaped by heat and drought and infused with bold flavours. Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist and literary naturalist, has written extensively about foods from the Middle East to the American Southwest. Joined by James Beard Award?winning food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes to honour the amazing cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on easy-to-follow cooking methods for planning your own desert meals. Inside, you?ll find: Main Dishes: Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze.Light Fare and Small Plates: Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup.Dips and Sauces: Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam.Breads: Pocket Flat Breads, Pan de Semita, and Blue Corn Bread.Soups and Stews: Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho.Salads: Desert Succotash, Za?atar-Roasted Cauliflower, and Tangerine and Radish Salad.Drinks and Desserts: Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels.   As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality ingredients as well as how to use them in a changing world.…

Paperback. Etat : Very Good. Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth ? including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa and the deserts shared by the US and Mexico. Chile, Clove, and Cardamom is a celebration of the fragrances and flavours of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied foods of traditional desert cultures, bringing to life the places, dishes and recipes that have been shaped by heat and drought and infused with bold flavours. Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist and literary naturalist, has written extensively about foods from the Middle East to the American Southwest. Joined by James Beard Award?winning food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes to honour the amazing cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on easy-to-follow cooking methods for planning your own desert meals. Inside, you?ll find: Main Dishes: Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze.Light Fare and Small Plates: Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup.Dips and Sauces: Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam.Breads: Pocket Flat Breads, Pan de Semita, and Blue Corn Bread.Soups and Stews: Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho.Salads: Desert Succotash, Za?atar-Roasted Cauliflower, and Tangerine and Radish Salad.Drinks and Desserts: Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels.   As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality ingredients as well as how to use them in a changing world.…

Hardback. Etat : Very Good.

Hardback. Etat : Good.

Hardcover. Etat : Very Good. Hardcover Edition. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Etat : Good. Embracing traditional cooking of the diverse people of the Upper Midwest - from Ojibwe and Dakota to the immigrant communities of Norwegians, Swedes, Germans, Italians, and Hmong - Beth Dooley and Lucia Watson present more than two hundred recipes for the modern kitchen.

Paperback. Etat : Very Good. Embracing traditional cooking of the diverse people of the Upper Midwest - from Ojibwe and Dakota to the immigrant communities of Norwegians, Swedes, Germans, Italians, and Hmong - Beth Dooley and Lucia Watson present more than two hundred recipes for the modern kitchen.

Etat : good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.

paperback. Etat : Good. Fast shipping and order satisfaction guaranteed. A portion of your purchase benefits Non-Profit Organizations, First Aid and Fire Stations.

Etat : acceptable. This copy has clearly been enjoyedâ"expect noticeable shelf wear and some minor creases to the cover. Binding is strong, and all pages are legible. May contain previous library markings or stamps.

Paperback. Etat : Good. Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth ? including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa and the deserts shared by the US and Mexico. Chile, Clove, and Cardamom is a celebration of the fragrances and flavours of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied foods of traditional desert cultures, bringing to life the places, dishes and recipes that have been shaped by heat and drought and infused with bold flavours. Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist and literary naturalist, has written extensively about foods from the Middle East to the American Southwest. Joined by James Beard Award?winning food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes to honour the amazing cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on easy-to-follow cooking methods for planning your own desert meals. Inside, you?ll find: Main Dishes: Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze.Light Fare and Small Plates: Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup.Dips and Sauces: Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam.Breads: Pocket Flat Breads, Pan de Semita, and Blue Corn Bread.Soups and Stews: Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho.Salads: Desert Succotash, Za?atar-Roasted Cauliflower, and Tangerine and Radish Salad.Drinks and Desserts: Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels.   As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality ingredients as well as how to use them in a changing world.…

Paperback. Etat : Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

paperback. Etat : Good.

Paperback. Etat : Very Good. Explore mouth-watering recipes from the most vibrant and diverse culinary traditions of the hottest and driest places on earth ? including the aromatic dishes and arid-adapted traditions from Central Asia, the Middle East, North Africa and the deserts shared by the US and Mexico. Chile, Clove, and Cardamom is a celebration of the fragrances and flavours of sun-drenched cuisines. Throughout this book, coauthors Beth Dooley and Gary Paul Nabhan reveal surprising patterns and principles among varied foods of traditional desert cultures, bringing to life the places, dishes and recipes that have been shaped by heat and drought and infused with bold flavours. Gary Paul Nabhan, world-renowned ethnobotanist, desert ecologist and literary naturalist, has written extensively about foods from the Middle East to the American Southwest. Joined by James Beard Award?winning food writer Beth Dooley, who has explored both Indigenous and perennial foods, the two have created a unique, stunning collection of over 90 recipes to honour the amazing cuisines that have influenced how all of humanity eats today. Steeped in history and memory, Chile, Clove, and Cardamom is also a beautifully photographed, in-depth guide to the essential spice blends that will help you build your own aromatic pantry, drawing on easy-to-follow cooking methods for planning your own desert meals. Inside, you?ll find: Main Dishes: Sticky Lamb Ribs, Spicy Orange Chicken, Roast Chicken with Tarragon and Capers, Stuffed Mexican Peppers in Yogurt Walnut Sauce, and Lamb Kebabs with Moroccan Spices and Pomegranate Molasses Glaze.Light Fare and Small Plates: Squash Blossom Fritters, Sonoran Flat Enchiladas, and Eggplant Fries with Desert Syrup.Dips and Sauces: Sonoran Tepary Dip, Fire Roasted Eggplant Tahini Dip, Aromatic Red Pepper Sauce, and Fig and Pomegranate Jam.Breads: Pocket Flat Breads, Pan de Semita, and Blue Corn Bread.Soups and Stews: Tunisian Chickpea Stew, White Bean Chili, and Watermelon and Cactus Fruit Gazpacho.Salads: Desert Succotash, Za?atar-Roasted Cauliflower, and Tangerine and Radish Salad.Drinks and Desserts: Pineapple Sotol Margarita, Canary Islands Pastries, and Phyllo Nut Pinwheels.   As hotter and drier conditions become more familiar to people beyond the places where these Indigenous and Nomadic cultural cuisines originated, these water-conserving dishes and energy-saving techniques become timely for many of us. Each recipe introduces us to the gastronomic legacies that connect these cuisines, offering tips for understanding and sourcing high-quality ingredients as well as how to use them in a changing world.…

Hardback. Etat : Very Good. Here are more than 200 delicious seasonal recipes from the upper Midwest -- from the lakes, the forest, and farmlands, as well as from the small towns and cities of Minnesota, Wisconsin in, Iowa, Michigan, and North Dakota. The wonderful variety of dishes tells the story of the Scandinavian, German, East European, Scottish, and Welsh farmers who first settled here, cultivating the rich farmlands and developing the milling industry and the dairy cooperatives. At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks. Beth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today's appetites and developed new creations that make the most of the indigenous produce -- the kinds of fresh and flavorful dishes that devotees of Lucia's popular restaurant in Minneapolis have been enjoying since it first opened in 1985. Here is a sampling: -- From their Milling and Baking chapter -- Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake-- From The Communal Pot -- Roasted Vegetable Strudel, Thresher's Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as the boardinghouse meal under a crust)-- From North Woods and Prairies -- Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms-- From Deep Lakes and Swift Streams -- Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout withSmoky Bacon and Hazelnuts, Spring Crappies with Morels-- From Backyard Gardens and Sacred Paddies -- Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and Walnuts In this part of America where people are separated by long distances, hospitality means good food. And Beth Dooley and Lucia Watson share the bounty by showing us how to prepare all the good things that make this region so special.…

Hardback. Etat : Fair. Here are more than 200 delicious seasonal recipes from the upper Midwest -- from the lakes, the forest, and farmlands, as well as from the small towns and cities of Minnesota, Wisconsin in, Iowa, Michigan, and North Dakota. The wonderful variety of dishes tells the story of the Scandinavian, German, East European, Scottish, and Welsh farmers who first settled here, cultivating the rich farmlands and developing the milling industry and the dairy cooperatives. At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks. Beth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today's appetites and developed new creations that make the most of the indigenous produce -- the kinds of fresh and flavorful dishes that devotees of Lucia's popular restaurant in Minneapolis have been enjoying since it first opened in 1985. Here is a sampling: -- From their Milling and Baking chapter -- Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake-- From The Communal Pot -- Roasted Vegetable Strudel, Thresher's Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as the boardinghouse meal under a crust)-- From North Woods and Prairies -- Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms-- From Deep Lakes and Swift Streams -- Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout withSmoky Bacon and Hazelnuts, Spring Crappies with Morels-- From Backyard Gardens and Sacred Paddies -- Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and Walnuts In this part of America where people are separated by long distances, hospitality means good food. And Beth Dooley and Lucia Watson share the bounty by showing us how to prepare all the good things that make this region so special.…

Hardback. Etat : Good. Here are more than 200 delicious seasonal recipes from the upper Midwest -- from the lakes, the forest, and farmlands, as well as from the small towns and cities of Minnesota, Wisconsin in, Iowa, Michigan, and North Dakota. The wonderful variety of dishes tells the story of the Scandinavian, German, East European, Scottish, and Welsh farmers who first settled here, cultivating the rich farmlands and developing the milling industry and the dairy cooperatives. At threshing time, barn raisings, and hog killings, robust dishes satisfied the appetite, and miners and loggers (from Finland to Slovenia) relished the hearty foods of boardinghouses and cook shacks. Beth Dooley and Lucia Watson have brought together all the strands of this colorful Northern Heartland history by giving us the foods that tell the story. They have tempered the recipes for today's appetites and developed new creations that make the most of the indigenous produce -- the kinds of fresh and flavorful dishes that devotees of Lucia's popular restaurant in Minneapolis have been enjoying since it first opened in 1985. Here is a sampling: -- From their Milling and Baking chapter -- Finnish Cardamom Coffee Bread, Lussekatter Buns, Swedish Limpa Rye, German Oven Pancake-- From The Communal Pot -- Roasted Vegetable Strudel, Thresher's Beef Stew, Sarma (Stuffed Cabbage Rolls), and Pasties (a delectable version of what is known as the boardinghouse meal under a crust)-- From North Woods and Prairies -- Holiday Roast Wild Turkey, Grouse with Cranberry-Sage Butter, Woodcock with Wild Mushrooms-- From Deep Lakes and Swift Streams -- Baked Walleye with Asparagus and Fiddlehead Ferns, Pan-Fried Trout withSmoky Bacon and Hazelnuts, Spring Crappies with Morels-- From Backyard Gardens and Sacred Paddies -- Summer Tomato, Potato, and Eggplant Bake, winter Gratin of Pumpkin and Leeks, Wild Rice Pilaf with Dried Cherries and Walnuts In this part of America where people are separated by long distances, hospitality means good food. And Beth Dooley and Lucia Watson share the bounty by showing us how to prepare all the good things that make this region so special.…

Etat : good. Fast Free Shipping â" Good condition. It may show normal signs of use, such as light writing, highlighting, or library markings, but all pages are intact and the book is fully readable. A solid, complete copy that's ready to enjoy.

Etat : Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.

Etat : Good. Signed Copy . Signed by author on half title page. Gifter's inscription on half title page.

Paperback. Etat : Very Good. Beth Dooley arrived in Minnesota from her native New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her grandmother's kitchen, shopping at farm stands, and making preserves, she couldn't help but wonder, "Do people here really eat swampy broccoli, iceberg lettuce, and fried chicken for lunch everyday?" These assumptions quickly faded as she began to explore farmers markets and the burgeoning co-op scene in the Twin Cities and eventually discovered a local food movement strong enough to survive the toughest winter. From the husband and wife who run one of the largest organic farms in the region to Native Americans harvesting wild rice, and from award-winning cheesemakers to Hmong immigrant farmers growing the best sweet potatoes in the country, a rich ecosystem of farmers, artisanal producers, and restaurateurs comes richly to life in this fascinating book, demonstrating that even in a place with a short growing season, food grown locally and organically can be healthy, community-based, environmentally conscious, and -- most of all -- delicious.…

Paperback. Etat : Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Paperback. Etat : Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Etat : Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Etat : Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Etat : Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Etat : As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Etat : Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Hardback. Etat : Good. More than two hundred recipes to satisfy seasonal appetites.

Paperback. Etat : Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.