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Index
Cover
Title
Dedication
Contents
Preface
Introduction
FORESTS
Maine
BRUNSWICK STEW
SQUIRREL POT PIE WITH CIDER, APPLES AND CREAM
BOSTON BEAN-POT WITH GROUSE
WOODCOCK TOASTS
DOROTHY’S ROSEHIP JELLY
APPLE PECAN COFFEE CAKE
Extremadura
LENGUA DE CERDO ESTOFADA (BRAISED PORK TONGUE)
CALLOS CON GARBANZOS (TRIPE WITH CHICKPEAS AND CHILLI)
TORTILLITAS DE SESOS (SWEETBREAD FRITTERS)
MORCILLA ENCEBOLLADA (BLACK PUDDING WITH SLOW-COOKED ONIONS)
ISLANDS
Crete
BOUBOUTIE (SNAILS BUBBLED IN BROTH)
TRAHANA ME MELITZANES (PASTA SHREDS WITH AUBERGINES AND ONION)
VLITA LADOLEMONO (SPRING SHOOTS WITH OIL AND LEMON)
MELOPITTA (CRETAN HONEY CAKE)
Maui
POKE WITH SEAWEED AND SESAME
HAWAIIAN BOUILLABAISSE
CALIFORNIA ROLLS
MANGO MUFFINS
Sardinia
INSALATA DI ARANCE E BOTTARGA (SLICED ORANGE AND BOTTARGA SALAD)
FREGOLA CON SOFFRITTO E BOTTARGA (SARDINIAN COUSCOUS WITH ONIONS AND BOTTARGA)
SPAGHETTI CON PISTACCHI E BOTTARGA (SPAGHETTI WITH PISTACHIOS AND BOTTARGA)
COCCOIS (SARDINIAN FOCACCIA WITH CURD CHEESE AND MINT)
SUSPIRUS DI MANDORLE E LIMONE (ALMOND AND LEMON MACAROONS)
Tasmania
SEARED SEAFOOD SALAD
MACARONI CHEESE WITH OYSTERS
ANZAC BISCUITS
APPLE SLICE
LAMINGTONS
RIVERS
Rhône
BRANDADE DE MORUE AUX CARDONS (SALT-COD CREAM WITH CARDOONS)
MARCASSIN AUX CHÂTAIGNES (WILD BOAR WITH CHESTNUTS)
QUENELLES DE POISSON EN COCOTTE, SAUCE NANTUA (FISH DUMPLINGS WITH CRAYFISH SAUCE)
CERVELLES DE CANUT (SILK-WEAVERS’ BRAINS)
Danube
CIORBA DE PESTE (FRESHWATER FISH SOUP)
BORS (WHEAT-BRAN BROTH)
CIORBA DE CHIFTEA (SOUR SOUP WITH MEATBALLS)
SARMALE (STUFFED CABBAGE ROLLS)
DESERTS
Gujarat
GARAM MASALA (SEASONING SPICE)
ROTI (WHOLEMEAL FLATBREADS)
MOONG DAL KI ROTI (MUNG-BEAN WRAPPERS)
BHARTA (SMOKY AUBERGINE DIP)
PILAU DHAL (BUTTERED RICE AND DHAL)
ALOO KI KARI (POTATOES IN SPICED TOMATO SAUCE)
Amhara
NIT’IR QIBE (SPICED BUTTER)
INJEERA WITH TEFF
INJEERA WITH WHEAT
BUNNA QELA (ROASTED BUTTERED COFFEE BEANS)
AWAZE (SPICED CHILLI SAUCE)
DORO W’ETT (SLOW-BRAISED CHILLI CHICKEN)
BOZENA SHIRO (SPICED SPLIT-PEA PURéE WITH BUTTER)
T’IBS ALICHA (BRAISED BEEF AND ONIONS)
Acknowledgements
A Note on the Author
Copyright
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