Bride and Groom First and Forever Recipe Box
Author: Mary Barber
Love, cherish, and eat well together for the rest of your lives. The Bride & Groom First and Forever Recipe Box is a wedding keepsake the couple will treasure. Inside the vintage-style, collectible tin box are classic recipes adapted from Mary Corpening Barber and Sara Corpening Whiteford's best-seller, Bride & Groom First and Forever Cookbook. In addition to recipes such as Chicken Soup for Your Soul Mate and Better Than Grandma's Meatloaf, there are blank cards for the couple to add family favorites. The perfect shower gift!
Includes:
- 50 delicious recipes including appetizers, main dishes, and desserts
- 50 blank cards for you to fill in family favorites and new treats
- 7 tabs: appetizers, soups, salads, entrees, side dishes, breakfast, and sweets
Books about marketing: Treatment Planning in Career Counseling or Strategic Decision Making
Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan
Author: Sonia Uvezian
This culinary milestone has been hailed as a masterpiece, a classic, and the first and last word on eastern Mediterranean cooking. A welcome blend of scholarship and entertaining reading, this revelatory work features a wide range of authentic, clearly written recipes, many personal reminiscences, impressive culinary history, valuable information on ingredients, meals, and traditions, stunning period illustrations, and much more.
author of The Oxford Companion to Food, in Petits Propos Culinaires, April, 2000 - Alan Davidson
The author, originally from Lebanon, has already acquired an enviable reputation for good writing on food (for example The Cuisine of Armenia...). With this new book...she has climbed several rungs higher on the ladder of excellence. Drawing on her recollections of food in the Eastern Mediterranean, and digging deep into the extensive literature of travellers in the region, she has produced a book which I have found quite irresistible. There is a wealth of recipes, skillfully embedded in their historical contexts. The illustrations (many of the 19th century) are evocative and the quotations from a wide variety of sources constitute one of the best collections I have ever seen in a book about food. The sub-title is "A Journey through Syria, Lebanon, and Jordan": an exciting journey and one for which one could wish no better guide.
March/April, 2000 - Aramco World
This is an important and valuable addition to the Middle Eastern cooking shelf, full of informative short essays on such topics as "hospitality" and "pomegranate molasses" as well as hundreds of recipes that readers have praised very highly. But it is the anecdotes, proverbs, quotations from old travel accounts and, above all, the author's commentary that account for the nostalgic charm that may be this book's greatest virtue.
The Times Literary Supplement (London), March 16, 2001 - Rosemary Butler-Cole
A leisurely feel prevails throughout this evocative book, which puts the cuisine in the context of the culture, and at the same time gives...simple and straightforward...recipes demonstrating the variety and richness of the ingredients...Handsomely produced and well illustrated...lyrical...practical...covers every aspect of the cuisine.
The Portland Oregonian, December 11, 2001 - Ginger Johnston
The incredible research that has gone into his book by well-known author Sonia Uvezian makes it as much a history book as a cookbook. Of her six other major books, "The Cuisine of Armenia" is my favorite, and I have cooked many recipes from it. This new one...is a wondrous addition to any cook's library....But if you don't cook a single dish...the stories behind the dishes, their variations, food history, explanations, little sayings and black-and-white images...make this a wonderful gift as well as adding to your personal knowledge of world cuisines.
Austin Chronicle
Recipes and Remembrances could very well be the seminal book on the cooking of the eastern Mediterranean and fills a longstanding void of scholarly works on the subject in English....The amount of research and labor that went into the production of this cookbook is astounding...The hundreds of recipes are clearly written, easy to follow, and produce incredibly delicious results....Recipes and Remembrances is as entertaining and informative to read as it is a joy to cook from....It is a title that should reside in the collection of every serious cook and culinary historian.
Midwest Book Review
This highly original cookbook offers hundreds of superb recipes drawn from the culinary traditions of Syria, Lebanon and Jordan. In addition to the recipes themselves, Sonia Uvezian also offers illuminating essays on a variety of topics ranging from hospitality and meals to menus, ingredients and utensils. From appetizers, salads and soups to entrees, side dishes and desserts, to sauces, breads and beverages, Recipes and Remembrances from an Eastern Mediterranean Kitchen offers a complete spectrum of culinary delights
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