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A pickled cucumber – commonly known as a pickle in the United States, Canada and Australia and a gherkin (/ ˈ ɡ ɜːr k ɪ n / GUR-kin) in Britain, Ireland, South Africa, and New Zealand – is a usually small or miniature cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment.
Resek agvaniyot, or resek (Hebrew: רסק עגבניות or רסק, lit. 'tomato puree'), is an Israeli condiment made of grated tomatoes that is traditionally served with malawach, [3] jachnun, bourekas, kubaneh, [4] and other dishes.
A bilingual Chinese and English version was published in 2018 as Recipes from the Garden of Contentment, translated by Sean J. S. Chen. It is 428 pages in this hardback edition, with extensive annotations, illustrations, and a glossary. [4] [9] In 2019, it was republished in trade-paperback form as The Way of Eating.
The Ni'matnama is a collection of the recipes written during the rule of the Malwa Sultanate, Ghiyath Shahi, and his son and successor, Nasir Shah. It contains recipes for food, medicine, and aphrodisiacs. [29] It also includes a sections on preparing betel leaves. [30] and information on unique pickles made from edible flowers. [31]
Dressed herring, colloquially known as shuba, herring under a fur coat, or furry herring (Russian: "сельдь под шубой", romanized: "sel'd pod shuboy" or "селёдка под шубой", "selyodka pod shuboy"), is a layered salad composed of diced spekesild covered with layers of grated boiled eggs, vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise.
The fourth extant version is in the Bibliothèque Mazarine (Paris) and also dates to the 15th century. There was a fifth version from the 15th century in Saint-Lô , in the Archives de la Manche. It was mentioned by Jérôme Pichon and Georges Vicaire in their 1892 monograph, Le Viandier ; [ 3 ] however, the Saint-Lô manuscript was destroyed ...
Le Viandier – a recipe collection generally credited to Guillaume Tirel, c 1300; The Forme of Cury – a royal collection of medieval English recipes of the 14th century, influenced by the Liber de Coquina; Apicius – a collection of Roman cookery recipes
Candies [2]; Fresh or dried fruit [6]; Melons [3]; Halvah [6] (lavz) – in Uzbekistan and Tajikistan, soft sesame halva is made from sugar syrup, egg whites, and sesame seeds. Solid sesame halva is made from pulled sugar, repeatedly stretched to give a white color, and prepared sesame is added to the warm sugar and formed on trays.