Essentially Aubergines

Nonfiction, Food & Drink, Vegetables & Salads
Cover of the book Essentially Aubergines by Nina Kehayan, Grub Street Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Nina Kehayan ISBN: 9781909808744
Publisher: Grub Street Publishing Publication: May 18, 2011
Imprint: Grub Street Cookery Language: English
Author: Nina Kehayan
ISBN: 9781909808744
Publisher: Grub Street Publishing
Publication: May 18, 2011
Imprint: Grub Street Cookery
Language: English

Eggplant recipes from around the world—beyond the Mediterranean and the Middle East!
 
The eggplant, also known as the aubergine, has come to epitomize Mediterranean cooking—but it is in fact an Asian immigrant from China. They’re not always a rich purple-black: Depending on where you travel you can find lilac verging on pink, green-tinged, or pure ivory—plain, mottled, or streaked. And as versatile as this vegetable-like fruit is, so are the ways of preparing it.
 
This book reveals that there are numerous methods of cooking eggplant—you can stew it in the French and Italian style, slice it and fry it, halve it and grill it, or bake it whole. So if your repertoire of eggplant recipes is limited to ratatouille or moussaka, join Nina Kehayan as she introduces you to 150 recipes from every corner of the world from the Near East to the Far East, from South America to Russia and beyond—and shares her family’s passion for them and stories of their journey over generations from Russia to Provence.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Eggplant recipes from around the world—beyond the Mediterranean and the Middle East!
 
The eggplant, also known as the aubergine, has come to epitomize Mediterranean cooking—but it is in fact an Asian immigrant from China. They’re not always a rich purple-black: Depending on where you travel you can find lilac verging on pink, green-tinged, or pure ivory—plain, mottled, or streaked. And as versatile as this vegetable-like fruit is, so are the ways of preparing it.
 
This book reveals that there are numerous methods of cooking eggplant—you can stew it in the French and Italian style, slice it and fry it, halve it and grill it, or bake it whole. So if your repertoire of eggplant recipes is limited to ratatouille or moussaka, join Nina Kehayan as she introduces you to 150 recipes from every corner of the world from the Near East to the Far East, from South America to Russia and beyond—and shares her family’s passion for them and stories of their journey over generations from Russia to Provence.

More books from Grub Street Publishing

Cover of the book Coastal Dawn by Nina Kehayan
Cover of the book The Lightning Boys by Nina Kehayan
Cover of the book Marguerite Patten by Nina Kehayan
Cover of the book Oswald Boelcke by Nina Kehayan
Cover of the book The Lightning Boys 2 by Nina Kehayan
Cover of the book The Mushroom Feast by Nina Kehayan
Cover of the book Contact! by Nina Kehayan
Cover of the book Air War for Burma by Nina Kehayan
Cover of the book No Need to Knead by Nina Kehayan
Cover of the book Classic Vegetarian Cookery by Nina Kehayan
Cover of the book Malta Spitfire by Nina Kehayan
Cover of the book Hurricane R4118 by Nina Kehayan
Cover of the book Pumpkins & Squashes by Nina Kehayan
Cover of the book Soups Handbook by Nina Kehayan
Cover of the book Winged Chariot by Nina Kehayan
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy