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Preface ........................................................................................................vii
The Cooking School Pantry ..........................................................................xii
Acknowledgments.........................................................................................xiv
Fabulous New Year's Brunch-New Recipes for Auld Lang Syne .......................1
Comforting Covered Casseroles-Cooked in the Perfect Pot ............................15
Luscious Lamb Cookery-An Aussie Favorite ................................................29
Celebrating Salty-Cooking with Capers, Olives, and Anchovies.....................41
Savoring Wild Salmon-Good and Good for You ..........................................55
Shrimply Delicious-Craving Crustaceans .....................................................67
Flamin' Tonsils and Smokin' Ears-Food That Bites Back.............................79
The Art of the Artichoke-Delicious Thistle..................................................91
Green Chile Fest-Summer Heat ...............................................................101
Red Chile Fest-Red and Hot .....................................................................115
BBQ Bravado-Thrilling Grilling ...............................................................129
Fab Fajitas and Sexy Salsas-Party under the Portal.....................................143
Sauce on the Side-We've Got You Covered................................................157
Hostess with the Mostest-Creative Canapés ...............................................173
Delicious Decadent Desserts-They're Sweet on You ...................................185
A Dickens Christmas Feast-British and Bountiful......................................199
Index.........................................................................................................211
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Carol Finke
reviewed Cooking with Johnny Vee: International Cuisine with a Modern Flair on January 31, 2017
Cooking with Johnny Vee: International Cuisine with a Modern Flair
Nabhan, who is Lebanese-American, has made a name for himself in anthropology studying the relationship of traditional diets and health care among American Native populations, most specifically the Pima people in the southwest. Combining this with an interest in Middle Eastern adaptation to resources, he compares the cuisines of the Eastern Mediterranean with that of the pre-European Southwest in terms of agriculture, trade routes and food preservation and storage in desert context--the commonalities are extremely interesting (innovative irrigation and water collection projects, citrusy flavor profiles, hot/spicy food to bring on sweating as a coolant) while the differences in available animals, plants and seasonings, as well as Islamic and Jewish prohibitions on food highlights the vast separation. This is one of those that I could never quite work into the Food class reading list anywhere but is well worth reading.
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Add Cooking with Johnny Vee: International Cuisine with a Modern Flair, With panache and a healthy dose of fun, Chef Johnny Vee teaches you everything you need to know to prepare food that you will be proud to entertain with and delighted to eat! Johnny specializes in international cuisine with a modern flair, and the book in, Cooking with Johnny Vee: International Cuisine with a Modern Flair to the inventory that you are selling on WonderClubX
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Add Cooking with Johnny Vee: International Cuisine with a Modern Flair, With panache and a healthy dose of fun, Chef Johnny Vee teaches you everything you need to know to prepare food that you will be proud to entertain with and delighted to eat! Johnny specializes in international cuisine with a modern flair, and the book in, Cooking with Johnny Vee: International Cuisine with a Modern Flair to your collection on WonderClub |