Search Results for three-curries-a-shish-kebab

Former Sunday Express chief soccer writer Richard Bott's wry and humorous look at his 40 years in sports writing.

Author: Richard Bott

Publisher: Empire Publications

ISBN: 190174602X

Category: Sportswriters

Page: 182

View: 776

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Former Sunday Express chief soccer writer Richard Bott's wry and humorous look at his 40 years in sports writing.
1998 By Richard Bott

The diet of Indian Moslems consists of mutton, curry and rice: rice, curry and mutton ad infinitum. ... of Menu: The Restaurant Guide of New York identified three Indian restaurants serving curries, samosa, shish kebab, and rijsttafel.

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Publisher: Oxford University Press

ISBN: 9780190263645

Category: Travel

Page: 760

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When it comes to food, there has never been another city quite like New York. The Big Apple--a telling nickname--is the city of 50,000 eateries, of fish wriggling in Chinatown baskets, huge pastrami sandwiches on rye, fizzy egg creams, and frosted black and whites. It is home to possibly the densest concentration of ethnic and regional food establishments in the world, from German and Jewish delis to Greek diners, Brazilian steakhouses, Puerto Rican and Dominican bodegas, halal food carts, Irish pubs, Little Italy, and two Koreatowns (Flushing and Manhattan). This is the city where, if you choose to have Thai for dinner, you might also choose exactly which region of Thailand you wish to dine in. Savoring Gotham weaves the full tapestry of the city's rich gastronomy in nearly 570 accessible, informative A-to-Z entries. Written by nearly 180 of the most notable food experts-most of them New Yorkers--Savoring Gotham addresses the food, people, places, and institutions that have made New York cuisine so wildly diverse and immensely appealing. Reach only a little ways back into the city's ever-changing culinary kaleidoscope and discover automats, the precursor to fast food restaurants, where diners in a hurry dropped nickels into slots to unlock their premade meal of choice. Or travel to the nineteenth century, when oysters cost a few cents and were pulled by the bucketful from the Hudson River. Back then the city was one of the major centers of sugar refining, and of brewing, too--48 breweries once existed in Brooklyn alone, accounting for roughly 10% of all the beer brewed in the United States. Travel further back still and learn of the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later. Savoring Gotham covers New York's culinary history, but also some of the most recognizable restaurants, eateries, and culinary personalities today. And it delves into more esoteric culinary realities, such as urban farming, beekeeping, the Three Martini Lunch and the Power Lunch, and novels, movies, and paintings that memorably depict Gotham's foodscapes. From hot dog stands to haute cuisine, each borough is represented. A foreword by Brooklyn Brewery Brewmaster Garrett Oliver and an extensive bibliography round out this sweeping new collection.
2015-11-11 By

The 1956 edition of Menu: The Restaurant Guide of New York identified three Indian restaurants serving curries, samosa, shish kebab, and rijsttafel.4 But by 1969, subnational places and nonplace names were added to the repertoire, ...

Author: Krishnendu Ray

Publisher: Bloomsbury Publishing

ISBN: 9780857858375

Category: Social Science

Page: 264

View: 735

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Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.
2016-02-11 By Krishnendu Ray

In a pan with the remained kindled oil put part of rice, from above – dried fruits with meat, again rice, then dried fruits with meat and again rice. The pan is put on a water bath and bring pilaf to readiness. 3 44. A shish kebab from ...

Author: William Gore

Publisher: Lulu Press, Inc

ISBN: 9781365642319

Category: Cooking

Page:

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Food is a key factor in determining if we stay healthy or develop disease, feel energized or worn out, embrace hope or drown in depression. When you eat poorly, your body is not getting the nutrients it needs. This, in turn, creates an environment in which our bodies cannot function properly, fight off disease or heal as they should.
2016-12-29 By William Gore

Kebabs are said to have originated in Turkey, indeed the word means 'cooked meat' in Turkish. Shish means 'skewer' and this has become sis, sheesh or sheek as the method migrated eastwards into India. Mutton would have been the ...

Author: Pat Chapman

Publisher: Metro Publishing

ISBN: 9781782193814

Category: Cooking

Page: 300

View: 752

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Most of us are introduced to Indian food at a restaurant and this wonderful book will teach you the simple, effective and time-saving techniques used by Indian chefs. At last, you too can bring the flavour of your local curry restaurant to your home and make it your own. Unlike many cookery books, in this book Pat Chapman's straightforward instructions focus on how to create food with an infinite variety of tastes, helping you to cook delicious, hassle-free meals. There is an excellent selection of well-tested dishes combining all your restaurant favourites with a liberal sprinkling of recipes you'll find in Indian homes. With a little practice you will be able to produce snacks, meals or even banquets that will delight your family and friends and leave most Indian restaurants at the starting gate.
2013-03-04 By Pat Chapman

... a lamb shish kebab , also $ 3.85 ; beef shish kebab with tomatoes , onions , and peppers for $ 4 ; and the Arabian Nights Specialty , shish kebab and a choice of hummos or baba ghanouj for $ 4 . Three curry dishes also appear on the ...

Author: Judith Viorst

Publisher: Simon & Schuster

ISBN: 0671205153

Category: Restaurants

Page: 160

View: 275

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1970 By Judith Viorst

Harsh sunlight hit Dino Bullcalf's bald head as he strode between them, catching whiffs of shish kebab, curry, baby back ribs and stale cooking fat. Bullcalf had been a judo champion, an elite Italian army paratrooper and most recently ...

Author: Robert Muchamore

Publisher: Bonnier Zaffre Ltd.

ISBN: 9781471409509

Category: Juvenile Fiction

Page: 256

View: 638

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Robin and Marion are taking on the authorities again in the third action-packed adventure from international bestseller Robert Muchamore. 'Strikes the bullseye.' - The Times Children's Book of the Week (Robin Hood: Hacking Heists and Flaming Arrows) There's a price on Robin's head, one that has attracted a gang of ruthless mercenaries determined to track him down and hand him over to Guy Gisborne. So Robin is hiding out by the sea, but trouble has a way of finding him. Before long he is helping out rescuing refugees and trying to avoid the attentions of Customs and Immigration officials. Then he and Marion discover a people-smuggling operation: desperate people brought into the country to work in slave-like conditions making cheap goods. It's only a matter of time before the two of them are trying to find out who is behind it - and Robin is again making the headlines with spectacular raids on the rich and powerful.
2021-07-08 By Robert Muchamore

Author: Peter J. Seddon

Publisher: British Library Board

ISBN: UOM:39015063296142

Category: Reference

Page: 815

View: 245

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The second edition of this indispensable guide to British (not American) football contains over 7,000 entries arranged in fourteen chapters. With greatly increased coverage of football films and music, every facet of association football from 1863 to the present is covered. Knowledgeable essays, reviews, and annotations guide the reader through the wealth of UK literature. This is a significant addition to the literature of association football, and required reading for collectors and fans of the game.
1999 By Peter J. Seddon

Chicken curry, unlike the East Indian version, is a baked half-breast of chicken covered with a light curry sauce. Shish kebab ... There are such popular standards as shish kebab ($3) , and kufta — broiled, seasoned ground beef ($3) .

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Page: 96

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New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
1971-11-15 By

Greek-style chicken, shish kebab, gourmet fast food. ... Old fashioned cooking, beef stews, chicken pot pies, ethnic classics made fresh daily, full service bakery, cocktail lounge. ... Curry chicken, curry shrimp, Indian breads.

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Page: 312

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Orange Coast Magazine is the oldest continuously published lifestyle magazine in the region, bringing together Orange County¹s most affluent coastal communities through smart, fun, and timely editorial content, as well as compelling photographs and design. Each issue features an award-winning blend of celebrity and newsmaker profiles, service journalism, and authoritative articles on dining, fashion, home design, and travel. As Orange County¹s only paid subscription lifestyle magazine with circulation figures guaranteed by the Audit Bureau of Circulation, Orange Coast is the definitive guidebook into the county¹s luxe lifestyle.
1987-11 By