The traditions of Syrian cooking go back hundreds of years, and is notable for its sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation, unrest, economic hardships, and political strife, the people of Greater Syria continued to cook their burghul, lentil, chickpeas, kishk, and yogurt dishes as if life around them never changed. Syrian-born Habeeb Salloum and his daughters Leila Salloum Elias and Muna Salloum have researched and explored the far reaches of Syrian cuisine for many years (and in Habeeb’s case, decades). Their resulting cookbook, Pomegranate and Rose Water, provides a succinct window into the dining tables of eighteenth and nineteenth-century Syria, featuring many delectable, heart-healthy recipes that have never before been published in English. The book also provides a poignant window into Syrian culture and everyday life then and now—bound together by ageless and truly beautiful food traditions. Includes 144 recipes; full-color throughout.

Randy Shore's father and grandfather grew up on farms, yet he didn't even know how to grow a radish. Author of "The Green Man" column in the Vancouver Sun, he spent five years teaching himself how to grow food for his family and then how to use the resulting bounty to create imaginative and nourishing meals the year round. In Grow What You Eat, Eat What You Grow, Randy reveals the secrets to creating and maintaining a fully functioning vegetable garden, from how to make your own fertilizer to precise instructions on how best to grow specific produce; he also offers advice for those with balcony or container gardens and others who live in small urban spaces. He then shows how to showcase your bounty with delicious, nutrient-packed recipes (both vegetarian and not), including instructions on canning, pickling, and curing, proving how easy and fulfilling it is to be a self-reliant expert in your garden and your kitchen. Grow What You Eat is equal parts a cookbook, gardening book, personal journal, and passionate treatise on the art of eating and living sustainably. In his quest for self-sufficiency, improved health, and a better environment, Randy Shore resurrects an old-school way of cooking that is natural, nutritious, and delicious. Randy Shore is a food and sustainability writer for the Vancouver Sun; he is also a former restaurant cook and an avid gardener.

NATIONAL BESTSELLER • From the author of The Daughter of Doctor Moreau and Mexican Gothic comes a fabulous meld of Mexican horror movies and Nazi occultism: a dark thriller about the curse that haunts a legendary lost film—and awakens one woman’s hidden powers. “No one punctures the skin of reality to reveal the lurking, sinister magic beneath better than Silvia Moreno-Garcia.”—Kiersten White, author of Hide A BEST BOOK OF THE YEAR: The New York Times Book Review, The Washington Post, Tordotcom, Polygon, CrimeReads, BookPage, Book Riot Montserrat has always been overlooked. She’s a talented sound editor, but she’s left out of the boys’ club running the film industry in ’90s Mexico City. And she’s all but invisible to her best friend, Tristán, a charming if faded soap opera star, though she’s been in love with him since childhood. Then Tristán discovers his new neighbor is the cult horror director Abel Urueta, and the legendary auteur claims he can change their lives—even if his tale of a Nazi occultist imbuing magic into highly volatile silver nitrate stock sounds like sheer fantasy. The magic film was never finished, which is why, Urueta swears, his career vanished overnight. He is cursed. Now the director wants Montserrat and Tristán to help him shoot the missing scene and lift the curse . . . but Montserrat soon notices a dark presence following her, and Tristán begins seeing the ghost of his ex-girlfriend. As they work together to unravel the mystery of the film and the obscure occultist who once roamed their city, Montserrat and Tristán may find that sorcerers and magic are not only the stuff of movies.

Presents more than four hundred authentic recipes from countries around the world along with information on land, history, food, and cooking techniques for each region.

This book gives factual case studies of the author’s work where lives can be turned around by tools of light into harmony and joy . Many practical examples are given in this truthful, authentic work. It is inspirational in every way

Filled with deliciously vivid dishes, Marrakesh Express features over 120 mouth-watering and easily reproducible recipes along with stories and images that take the reader on a journey to the legendary land of Morocco.The Moroccan culinary patrimony is rich and diverse. Strongly anchored in the Arab civilization, it uses sumptuous spices such as saffron, sweet cinnamon, and pungent clove. Its delectable fruit-inspired desserts and honey-glazed pastries evoke the scent of orange blossoms and rose. Moroccan cuisine is also unmistakably Mediterranean. Its liberal use of fresh ingredients and herbs such as coriander, mint, and rosemary places Moroccan gastronomy at the heart of Mediterranean cooking. In this book, Nisrine Merzouki celebrates her countryâs flavors with recipes such as Chicken Stew with Butternut Squash and Wheat Berries, Berry and Pistachio Couscous with Vanilla Yogurt and Raspberry Jelly,Tagine of Veal with Dried Apricots and Almonds, Cumin Lamb Keftas andHoney and Cinnamon Ice Cream.

Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière. Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century. Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010. This publication meets the EPUB Accessibility requirements and it also meets the Web Content Accessibility Guidelines (WCAG-AA). It is screen-reader friendly and is accessible to persons with disabilities. A book with many images, which is defined with accessible structural markup. This book contains various accessibility features such as alternative text for images, table of contents, page-list, landmark, reading order and semantic structure.