Tag Archives: cuisines

Fodor’s Caribbean 2015

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Fodor's Caribbean 2015 by Fodor's
English | 2014 | ISBN: 0804142629 | 1184 pages | EPUB | 31 MB

Fodor’s Caribbean 2015
In amazing full-color, covers almost 50 destinations in the Caribbean, from the Dominican Republic and Trinidad & Tobago, to Turks & Caicos and even Montserrat. The guide reviews the best each island has to offer, including activities, resorts, restaurants, nightspots, shops, and . It's a complete planning tool that will help travelers put together the perfect trip to an island paradise.
COMPETITIVE ADVANTAGE: is the only comprehensive, full-color guide to the region that is published and updated annually.
EXPANDED COVERAGE: The Caribbean is ever-changing, and this edition includes new resorts, restaurants, sports and activity outfitters, and attractions.
ILLUSTRATED FEATURES: Special "Fodor's Features" throughout the guide illuminate the most distinctive aspects of Caribbean culture and history, including the age of pirates and buccaneers; the many different cuisines of the region; dance and music; and activities such as sportfishing, diving and snorkeling, and chartering a yacht.
INDISPENSABLE TRIP PLANNING TOOLS: An island finder helps travelers choose the perfect Caribbean destination. Each chapter opens with four pages that include an island map, the top reasons to go, and other essential information to help visitors plan their time effectively.
DISCERNING RECOMMENDATIONS: offers savvy advice and recommendations from local writers to help travelers make the most of their time. Fodor's Choice designates our best picks, from hotels to nightlife.
INCLUDES: Aruba, Barbados, Cayman Islands, Dominican Republic, Jamaica, Puerto Rico, St. Barth, St. Lucia, St. Martin, Turks & Caicos, US Virgin Islands, and .
ABOUT FODOR'S AUTHORS: Each Fodor's Travel Guide is researched and written by local experts.
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Spicing up Britain: The Multicultural History of British Food

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Panikos Panayi "Spicing up Britain: The Multicultural History of British Food"
Reaktion Books | English | 2008-04-15 | ISBN: 1861893736 | 288 pages | PDF | 2 MB

Spicing up Britain: The Multicultural History of British Food
Among the cuisines of Europe, Britain's has long been regarded as the black sheep-kippers, jellied eels, and blood pudding rarely elicit the same fond feelings as chocolate mousse or pasta primavera. Despite these unsavory stereotypes, British cuisine is anything but unremarkable today. Panikos Panayi reveals in this fascinating study that British cuisine has been transformed and enriched by diverse international influences.
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Ricelands: The World of South-east Asian Food

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Michael Freeman "Ricelands: The World of South-east Asian Food"
Reaktion Books | English | 2008-09-30 | ISBN: 1861893787 | 176 pages | PDF | 43 MB

Ricelands: The World of South-east Asian Food
Pad thai, pho, bao: the cuisines of Southeast Asia have ardent enthusiasts far beyond their native lands, and are now among the most-consumed dishes in the world. But the familiar take-out menus and thriving storefronts rest atop a compelling history of food, culture, and modernity. Award-winning photographer and writer Michael Freeman now offers here an all-encompassing guide to the cuisines of eight Southeast Asian countries.
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Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet (Audiobook)

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Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet [Audiobook] by Daniella Martin
English | February 11, 2014 | ISBN: 1480555533, 1480555398 | MP3@64 kbps | 6 hrs 40 mins | 183 MB
Narrator: Daniella Martin | Genre: Nonfiction/Food
Insects. They're what's for dinner. Can you imagine a world in which that simple statement is not only true but in fact an unremarkable part of daily life? Daniella Martin, entomophagist and blogger, can.

Edible: An Adventure into the World of Eating Insects and the Last Great Hope to Save the Planet (Audiobook)
In this rollicking excursion into the world of edible insects, Martin takes us to the front lines of the next big trend in the global food movement and shows us how insects just might be the key to solving world hunger. Along the way, we sample moth larvae tacos at the Don Bugito food cart in San Francisco, travel to Copenhagen to meet the experimental tasters at Noma's Nordic Food Lab, gawk at the insects stocked in the frozen food aisle at Thailand's Costco, and even crash an underground bug-eating club in Tokyo.

Martin argues that bugs have long been an important part of indigenous diets and cuisines around the world, and investigates our own culture's bias against their use as a food source. She shines a light on the cutting-edge research of Marcel Dicke and other scientists who are only now beginning to determine the nutritional makeup of insects and champion them as an ef?cient and sustainable food source.

Whether you love or hate bugs, Edible will radically change the way you think about the global food crisis and perhaps persuade you that insects are much more than a common pest. For the adventurous, the audiobook includes a list of edible insects, recipes, and instructions on how to raise bugs at home.
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The One-Dish Vegetarian: 100 Recipes for Quick and Easy Vegetarian Meals

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Maria Polushkin Robbins, "The One-Dish Vegetarian: 100 Recipes for Quick and Easy Vegetarian Meals"
English | ISBN: 0312181515, 0312254032 | 1999 | EPUB | 182 pages | 3,7 MB

The One-Dish Vegetarian: 100 Recipes for Quick and Easy Vegetarian Meals
This text contains more than 100 meatless dishes. Maria Robbins has taken the techniques and delicious flavours of the world's best cuisines, including Creole, Chinese, Mexican, Italian and Moroccan, to create recipes that will please steadfast and occasional vegetarians alike. The dishes include: linguine with spring vegetables; Indonesian vegetable curry; brown rice and lentil salad; risotto with eggplant and pineapple; bean and corn chilli; and dozens more. From pasta, curries and stir-fries to risotto, soups, grain dishes and light but filling salads, these recipes are low in fat and cholesterol and high in fibre.
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The One-Dish Vegetarian: 100 Recipes for Quick and Easy Vegetarian Meals

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Maria Polushkin Robbins, "The One-Dish Vegetarian: 100 Recipes for Quick and Easy Vegetarian Meals"
English | ISBN: 0312181515, 0312254032 | 1999 | EPUB | 182 pages | 3,7 MB

The One-Dish Vegetarian: 100 Recipes for Quick and Easy Vegetarian Meals
This text contains more than 100 meatless dishes. Maria Robbins has taken the techniques and delicious flavours of the world's best cuisines, including Creole, Chinese, Mexican, Italian and Moroccan, to create recipes that will please steadfast and occasional vegetarians alike. The dishes include: linguine with spring vegetables; Indonesian vegetable curry; brown rice and lentil salad; risotto with eggplant and pineapple; bean and corn chilli; and dozens more. From pasta, curries and stir-fries to risotto, soups, grain dishes and light but filling salads, these recipes are low in fat and cholesterol and high in fibre.
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The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes

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The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes (Homegrown Cookbooks) by Renewing the Countryside and Dave Holman
English | 2008 | ISBN: 0760331421 | 160 pages | EPUB | 37,4 MB

The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes
This photography rich book is a love song for local food. Through narrating the stories of 31 Minnesota chefs and restaurants, the Minnesota Homegrown Cookbook offers 100 recipes that celebrate cooking with local, sustainably grown food. The passion of these chefs, and the farmers they work with, sings throughout the pages.

This cookbook combines rich traditions and delightful innovations. The mouth-watering fare of world-class bed-and-breakfasts is here, alongside the saucy mix of cultural cuisines from kitchens at the Twin Cities’ Café Brenda, Spoon River, Lucia’s, Heartland, and the delectable slow cooking of eateries like the New Scenic Café in Two Harbors and Minwanjige Café in Strawberry Lake. Mixing the familiar comfort food of Minnesota’s roots in the culture of Northern Europe with the fine new flavors of world cuisine, these recipes comprise a travel guide through Minnesota, with illustrated profiles of chefs and farmers, of food and farms.

The Minnesota Homegrown Cookbook is the newest release from Renewing the Countryside (RTC), a Minnesota-based non-profit organization that champions the positive stories of rural revitalization. In additional to developing books, RTC produces educational programming around local foods and sustainable agriculture including the Local Food Hero radio show, the Healthy Local Foods exhibit at the State Fair’s EcoExperience and Green Routes, a sustainable tourism initiative.
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Emeril’s New New Orleans Cooking

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Emeril's New New Orleans Cooking by Emeril Lagasse, Jessie Tirsch
1993 | ISBN: 0688112846 | English | 368 pages | EPUB | 7 MB

Emeril’s New New Orleans Cooking
Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, .

Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.
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Emeril’s New New Orleans Cooking

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Emeril's New New Orleans Cooking by Emeril Lagasse, Jessie Tirsch
1993 | ISBN: 0688112846 | English | 368 pages | EPUB | 7 MB

Emeril’s New New Orleans Cooking
Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, .

Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.
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