Egyptian Soups Hot and Cold or Favorite Japanese Dishes

Egyptian Soups Hot and Cold: Original Recipes for Winter and Summer

Author: John Feeney

John Feeney, best known for his landmark documentary films and still photography that have chronicled much of EgyptâЂ™s life and many of its greater and lesser events over the last four decades, also happens to be something of a wizard in the kitchen, and he has finally been persuaded to share the recipes for some of his most original - and extraordinarily tasty - creations for all to enjoy: ten hot and seven cold soups of the Egyptian winter and summer. Beyond merely nutritious, FeeneyâЂ™s soups are either ambrosial or aphrodisiac, and sometimes both, and, with the possible exception of his legendary Creme de Truffe du Desert, for which the highly elusive desert truffle is essential, all can be made with ingredients seasonally available in Egypt and widely available in other parts of the world too.

Most of the ingredients of the winter soups have been used in Egypt for thousands of years: lentils, cumin, leeks, garlic, and gargir (Egyptian rocket), with a special lettuce soup to celebrate the ancient pharaonic festival of Shamm al-Nisim and the coming of spring. It is worth putting up with the often stifling heat of July and August in Cairo to enjoy the most unusual iced summer soups. Using the melons of Sinai and the juices of pomegranates, guavas, and strawberries, these ravishing soups can also be enjoyed in more temperate lands. Each recipe is accompanied by the authorâЂ™s own photographs and by a wealth of little known facts about the spices, herbs, fruits, and vegetables used - the aphrodisiac power of 'dangerous' nutmeg and exotic ginger, the use of apricots - with a touch of arsenic, - and the tendency of lettuce 'to inducedreams.'

Interesting textbook: Core JavaServer Faces or Beginning Python

Favorite Japanese Dishes (Quick and Easy Series)

Author: Yukiko Moriyama

This book is the 8th in a series of cookbooks designed to introduce simple ways to make some of the worlds most interesting and delicious cuisines. Quick & Easy Favorite Japanese Dishes brings together delicious recipes for the five most popular Japanese dishes: Shabu Shabu, Sukityaki, Tempura, Teppanyaki, and Teriyaki. It contains not only description of ingredients, preparation and instructions but also 600 illustrations, to support the step-by-step processes. One can safely say that this is the very book that embodies the motto "Quick & Easy."

Yukiko Moriyama graduated from Japan Women's University in Tokyo with a degree in Home Economics and currently teaches cooking classes in Seattle, Washington, USA. As a member of the International Association of Culinary Professionals, Yukiko makes frequent trips to Japan and other parts of Asia to enrich her knowledge of the latest Asian cuisine.

Shirley Reis - KLIATT

Japanese cooking doesn't have to be a complicated task. There are many one-pot dishes that can be cooked at the table. This book covers the five different categories of Japanese dishes: Shabu-Shabu, Sukiyaki, Tempura, Teppan-Yaki, and Teriyaki. Beautiful full-color illustrations accompany each step in the preparation of all the dishes that are included. A general information section located at the back of the book allows even the novice cook to be confident in preparing Japanese dishes well. This section provides detailed information about various types of rice, various cooking techniques, how to make different sauces and stocks, and extensive information about different utensils and ingredients, along with a metric conversion table. This is sure to inspire confidence in Japanese cooking. (Quick & Easy). KLIATT Codes: JSA—Recommended for junior and senior high school students, advanced students, and adults. 2004, Kodansha, 96p. illus. index., Ages 12 to adult.