Berber & Q
Berber & Q

Author: Josh Katz

Publisher: Random House

Published: 2018-05-31

Total Pages: 564

ISBN-13: 1473550777

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Ditch burnt, joyless burgers for bold, flavoursome and wonderfully surprising barbecue food ‘Packed with over 120 tasty and tantalising barbecue recipes’ – Great British Food Here are over 120 of the very best, lip-smackingly good barbecue recipes from ex-Ottolenghi chef, Josh Katz. Perfect for sharing and pairing in different combinations, all of the recipes are a celebration of flavour. A book that is not just for meat-lovers, equal status is given to vegetables so that they are never treated like a sideshow. Instead each and every component of the meal is big, bold and completely unforgettable. Meats, fish and vegetables are left to marinate and are then smoked, grilled, slow cooked or burnt (on purpose); while essential extras such as punchy pickles, fiery sauces, creamy dips and fresh salads are prepared ahead and ready to be heaped onto the plate. Taking inspiration from East to West, from the modern to the traditional, these barbecue recipes are like nothing you have ever encountered before – mashing tastes and techniques from New York, the Middle East, London, North Africa and beyond. With recipes including Cauliflower shawarma with pomegranate, pine nuts and rose; Harissa hot wings; Blackened hispi cabbage with lemon crème fraiche; Honeyed pork belly with pineapple salsa; Monster prawns with a pil pil sauce and Saffron buttermilk-fried chicken with tahini gravy, you will be inspired to grab a bag of charcoal and a lighter, and create your very own barbecue feast.

The Arabic Influence on Northern Berber
The Arabic Influence on Northern Berber

Author: Maarten Kossmann

Publisher: BRILL

Published: 2013-07-18

Total Pages: 473

ISBN-13: 9004253092

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The Arabic Influence on Northern Berber provides an overview of the effects of language contact on a wide array of Berber languages spoken in the Maghrib. These languages have undergone important changes in their lexicon, phonology, morphology, and syntax as a result of over a thousand years of Arabic influence. The social situation of Berber-Arabic language contact is similar all over the region: Berber speakers introducing Arabic features into their language, with only little language shift going on. Moreover, the typological profile of the different Berber varieties is relatively homogenous. The comparison of contact-induced change in Berber therefore adds up to a study in typological variation of contact influence under very similar linguistic and social conditions.

Artistry of the Everyday
Artistry of the Everyday

Author: Lisa Bernasek

Publisher: Harvard University Press

Published: 2008-12-15

Total Pages: 144

ISBN-13: 0873654056

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"In Artistry of the Everyday: Beauty and Craftsmanship in Berber Art, anthropologist Lisa Bernasek gives an insightful overview of Berber history and culture, focusing on the rich aesthetic traditions of Berber craftsmen and -women. She also tells the stories of the collectors whose generosity enhanced the holdings of the Peabody Museum. In a final chapter, she looks at Berber arts in the present day, examining how traditional arts are being used in new forms by Berber artists in North Africa and Europe."--BOOK JACKET.

Berber&Q: On Vegetables
Berber&Q: On Vegetables

Author: Josh Katz

Publisher: Kyle Books

Published: 2022-05-12

Total Pages: 397

ISBN-13: 1914239547

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'Josh Katz cooks in technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire.' - Jay Rayner Eating vegetables doesn't need to be boring. In fact, it can be the most joyful and satisfying way to eat. Fresh vegetables - paired with bold flavours and cooked with care - can be made the hero of every dish. In Berber&Q: On Vegetables, there are countless options for how to cook every type of veg, from a quick scorch in the pan and a flash of heat from the grill, to a low and slow roast, as well as methods for how to season and flavour using simple marinades, dustings of spice and deliciously moreish sweet and sour dressings. Taking inspiration from his travels, from London to North Africa and through to the Middle East, Josh's flavour combinations are unusual and create memorable dishes that everyone will enjoy. And with conventional cooking methods included for every dish, there is no reason not to try something new. Featuring over 100 recipes, there are endless possibilities for how to transform everyday vegetables into delicious, easy to prepare dishes that don't compromise on flavour.

The Modern Kebab
The Modern Kebab

Author: Le Bab

Publisher: Random House

Published: 2017-09-21

Total Pages: 214

ISBN-13: 1473551641

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The ultimate late night takeaway dish gets a new lease of life in this fabulous cookbook from the chefs behind the Soho restaurant, Le Bab. With over 60 accessible recipes and stunning full colour photography, this is the perfect way to satisfy those late-night cravings with gourmet recipes for fresh, accessible and delicious kebabs! 'The kebabs are beautiful.' -- Time Out 'Cleverly crafted kebabs.' -- Evening Standard 'Brilliant book with a huge variety of recipes' -- ***** Reader review 'Phenomenal' -- ***** Reader review 'Makes Kebabs Great Again' -- ***** Reader review ******************************************************************************************************* Scrap the greasy kebab made from unknown and unexciting ingredients, and instead indulge in delicious, flavour-packed dishes made the right way and using the best ingredients. With over 60 accessible recipes including ideas for Mezze, Basics, Kebabs, Mains and Cocktails, these dishes can be made at home and paired together to create a feast for your family and friends and fit for any occasion. Taking inspiration from their culinary training and focusing on provenance, seasonality and technique, Le Bab have reinvented the classics as well as creating completely ingenious new combinations. From Cauliflower pastilla, Endive and pomegranate salad, and Merguez and chickpea ragu, to kebabs that include Grilled mackerel with dill, pickle and fennel, Spring chicken with sprouting broccoli and harissa mayo and Winter pork with beetroot relish, charred cabbage and crackling, there are recipes suitable for vegetarians and vegans, along with a wide variety of both meats and fish. Embrace the flexibility and flavours of the kebab!

The Modern Italian Cook
The Modern Italian Cook

Author: Joe Trivelli

Publisher: Seven Dials

Published: 2018-09-20

Total Pages: 509

ISBN-13: 1409174425

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*OBSERVER FOOD MONTHLY'S #1 FOOD BOOK OF 2018* 'This is a cookbook everyone should have in their kitchen. I will certainly have it in mine.' - Ruth Rogers From Joseph Trivelli, co-head chef of the world-renowned River Café, comes the ultimate classic guide to laid-back, comforting Italian food. Trivelli first learned to cook watching his Italian grandmother transform a few simple ingredients into something mouth-watering within their family kitchen. In this, his first book, he brings up-to-date all the traditional Italian food he grew up with alongside his own inventive creations. Featuring over 150 original recipes that cater for quick dinners right up to family feasts, Joe's focus is on fewer ingredients, exquisitely prepared. With chapters on pasta, fish, meat, vegetables and baked dishes, these are recipes sympathetic to the home cook - easy to throw together but look and taste incredible every time. Beautifully designed with evocative photography throughout, this is the Italian cookbook every modern kitchen needs. *** 'This is a book I shall be referring to very often. All the recipes are the real classic ones and yet they all have a touch of originality which gives them a new and welcome dimension. Bravo Joe.' - Anna del Conte 'I still haven't met a chef who has such a genuine love of food and its role in bringing people together.' - Stephen Harris, The Sportsman 'A truly personal collection of inspired recipes: all at once clever, quirky, thoughtful and witty. A joy.' - Simon Hopkinson 'Already one of my favourite cookery writers, this is next-level Joe Trivelli. Seasoned with good writing, saturated in great recipes, there is so much to love about this book. Like its writer, The Modern Italian Cook is a quiet triumph. I love it.' - Allan Jenkins 'Wonderful.' - Giorgio Locatelli 'Excellent . . . the writing is simple, clean, humble and evocative; the recipes are special and all seem so delicious.' - Itamar Srulovich, Honey & Co

Karl Polanyi
Karl Polanyi

Author: Gareth Dale

Publisher: Polity

Published: 2010-06-21

Total Pages: 320

ISBN-13: 0745640710

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Karl Polanyi’s The Great Transformation is generally acclaimed as being among the most influential works of economic history in the twentieth century, and remains as vital in the current historical conjuncture as it was in his own. In its critique of nineteenth-century ‘market fundamentalism’ it reads as a warning to our own neoliberal age, and is widely touted as a prophetic guidebook for those who aspire to understand the causes and dynamics of global economic turbulence at the end of the 2000s. Karl Polanyi: The Limits of the Market is the first comprehensive introduction to Polanyi’s ideas and legacy. It assesses not only the texts for which he is famous – prepared during his spells in American academia – but also his journalistic articles written in his first exile in Vienna, and lectures and pamphlets from his second exile, in Britain. It provides a detailed critical analysis of The Great Transformation, but also surveys Polanyi’s seminal writings in economic anthropology, the economic history of ancient and archaic societies, and political and economic theory. Its primary source base includes interviews with Polanyi’s daughter, Kari Polanyi-Levitt, as well as the entire compass of his own published and unpublished writings in English and German. This engaging and accessible introduction to Polanyi’s thinking will appeal to students and scholars across the social sciences, providing a refreshing perspective on the roots of our current economic crisis.

Not Like a Native Speaker
Not Like a Native Speaker

Author: Rey Chow

Publisher: Columbia University Press

Published: 2014-09-23

Total Pages: 187

ISBN-13: 0231522711

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Although the era of European colonialism has long passed, misgivings about the inequality of the encounters between European and non-European languages persist in many parts of the postcolonial world. This unfinished state of affairs, this lingering historical experience of being caught among unequal languages, is the subject of Rey Chow's book. A diverse group of personae, never before assembled in a similar manner, make their appearances in the various chapters: the young mulatto happening upon a photograph about skin color in a popular magazine; the man from Martinique hearing himself named "Negro" in public in France; call center agents in India trained to Americanize their accents while speaking with customers; the Algerian Jewish philosopher reflecting on his relation to the French language; African intellectuals debating the pros and cons of using English for purposes of creative writing; the translator acting by turns as a traitor and as a mourner in the course of cross-cultural exchange; Cantonese-speaking writers of Chinese contemplating the politics of food consumption; radio drama workers straddling the forms of traditional storytelling and mediatized sound broadcast. In these riveting scenes of speaking and writing imbricated with race, pigmentation, and class demarcations, Chow suggests, postcolonial languaging becomes, de facto, an order of biopolitics. The native speaker, the fulcrum figure often accorded a transcendent status, is realigned here as the repository of illusory linguistic origins and unities. By inserting British and post-British Hong Kong (the city where she grew up) into the languaging controversies that tend to be pursued in Francophone (and occasionally Anglophone) deliberations, and by sketching the fraught situations faced by those coping with the specifics of using Chinese while negotiating with English, Chow not only redefines the geopolitical boundaries of postcolonial inquiry but also demonstrates how such inquiry must articulate historical experience to the habits, practices, affects, and imaginaries based in sounds and scripts.

Arabic in Context
Arabic in Context

Author:

Publisher: BRILL

Published: 2017-06-06

Total Pages: 527

ISBN-13: 9004343040

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The writing of Arabic’s linguistic history is by definition an interdisciplinary effort, the result of collaboration between historical linguists, epigraphists, dialectologists, and historians. The present volume seeks to catalyse a dialogue between scholars in various fields who are interested in Arabic’s past and to illustrate how much there is to be gained by looking beyond the traditional sources and methods. It contains 15 innovative studies ranging from pre-Islamic epigraphy to the modern spoken dialect, and from comparative Semitics to Middle Arabic. The combination of these perspectives hopes to stand as an important methodological intervention, encouraging a shift in the way Arabic’s linguistic history is written.

Falastin
Falastin

Author: Sami Tamimi

Publisher: Ten Speed Press

Published: 2020-06-16

Total Pages: 571

ISBN-13: 039958174X

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A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine. JAMES BEARD AWARD NOMINEE • IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Forbes, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Food & Wine, The Guardian, National Geographic, Smithsonian Magazine, Publishers Weekly, Library Journal “Truly, one of the best cookbooks of the year so far.”—Bon Appétit The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: • Hassan’s Easy Eggs with Za’atar and Lemon • Fish Kofta with Yogurt, Sumac, and Chile • Pulled-Lamb Schwarma Sandwich • Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.