Secrets of Heavenly Food, the follow-up to Hajjah Naziha's Heavenly Foods, contains over 150 recipes from a broad range of locales. Ranging from Cyprus, Lebanon, the Indian-subcontinent to Southeast Asia and even the US, these invariably delicious recipes range in difficulty from simple to involved. With step-by-step instructions and pictures it is possible for even a novice to successfully prepare the most complex dishes in this book. Introductions by the author's father, Shaykh Nazim, her husband Shaykh Hisham, and herself, expound upon the connection between food and spirituality. The heart of this book is the legacy it carries from Hajjah Amina, the author's mother, a scholar and a refugee from Russia. During the advent of communism, Hajjah Amina's family fled their native homeland of Kazan, Russia, in order to preserve their right to observe their religious faith. They sacrificed home, country, and language for the sake of their spirituality. Herein are the recipes which Hajjah Naziha has passed down from her blessed mother, Hajjah Amina. A number of recipes are exceedingly rare, and cannot be found in other sources, including the Small Meat-Filled Dumplings in Savory Tomato Broth (Peel Meen), Rose Pastries (Gul), and Golden Fingertip Pastries (Borsok). The Gul and Borsok were famously prepared by Hajjah Amina in celebration of both Eids and Mawlid an-Nabi. Hajjah Amina brought these recipes from her native country and passed them down to her daughter, Hajjah Naziha, who in turn passed them down to her own daughter, Sajeda. Through this work, Hajjah Naziha generously passes down these recipes to her "daughters" in tariqah, the female students who come to learn on the Sufi path."

Celebrate Portugal's vibrant, globally-influenced and highly influential food culture via more than 550 classic and contemporary recipes from the acclaimed chef Leandro Carreira With its diverse cuisine and intriguing culinary history, Portugal is a top travel destination for food lovers worldwide. Portugal: The Cookbook gathers together dishes from every region of the country, including fish and shellfish dishes from the Algarve coast, hearty stews from the Douro Valley, and the famous and beloved pastries of Lisbon. Acclaimed chef Leandro Carreira has researched more than 550 traditional recipes for home cooks that encapsulate the breadth and diversity of the food of Portugal, a country whose immense culinary influence has spread far beyond its borders.

Combining the study of food culture with gender studies and using per-spectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power.

Shaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging--even as an untroubled source of nostalgia. "A Mess of Greens" offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high.

Five "moments" in the story of southern food--moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication--have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, "A Mess of Greens" shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly.

Originally published in 1915, this is a practical household guide written for housewives by housewives'. This book is absolutely packed with advice and hints that will still be of much practical use today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Vintage Cookery Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Contents Include Soups Fish Dinner Dishes Vegetable Cookery Pastry and Puddings Sweets and Creams Savouries Breakfast Dishes Cold Meat Cookery Invalid Cookery Cakes and Candies Sauces, Pickles, and Preserves Beverages Cookery Crumbs Bread, Buns, and Tea-Cakes Notes for The Home Doctor Care of Clothes Household Hints and Helps for the Housewife Nursery Notes Toilet Hints What a Housewife Ought to know

This book (hardcover) is part of the TREDITION CLASSICS. It contains classical literature works from over two thousand years. Most of these titles have been out of print and off the bookstore shelves for decades. The book series is intended to preserve the cultural legacy and to promote the timeless works of classical literature. Readers of a TREDITION CLASSICS book support the mission to save many of the amazing works of world literature from oblivion. With this series, tredition intends to make thousands of international literature classics available in printed format again - worldwide.

Are you looking for a simple yet savory way to make healthy improvements in your diet? Well, look no further Easy and Healthful Mediterranean Cooking is a collection of delicious and nutritious recipes to satisfy you and your entire family. With easy to follow steps and easy to find ingredients, you can begin to explore the healthy world of Mediterranean home cooking-from spicy North African sauces to tantalizing Eastern Mediterranean appetizers. From North Africa: Moroccan Mint Tea. Tunisian Carrot Salad. Algerian Green Beans with Almonds. Cauliflower with Algerian Hot Sauce. Moroccan Chicken with Couscous. Couscous and Tomatoes. Sweet Couscous with Nuts From Southern Europe: French Provencal Vegetable Tart. Ratouille. Mediterranean Chicken Paella. Andalusian Lentil Stew. Black Olive Tapanade. Spanish Frittata. Salad Nicoise. Italian Flatbread. Easy Cappuccino. Dessert Ices From the Eastern Mediterranean: Turkish Cheese Polenta. Spinach and Chickpeas. Tabbeouleh. Mediterranean Chopped Salad. Three-Bean Salad. Stuffed Vegetables. Date-filled and Nut-filled Shortbread Cookies. Spinach Phyllo Triangles . your passport to preparing classic meals for yourself, your friends, and your family.