Cooking From Memory or Northwest Homegrown Cookbook

Cooking From Memory: A Journey Through Jewish Food

Author: Hayley Smorgon

Part cookbook, part history lesson, this book illustrates the story of the Jewish Diaspora in Australia through personal stories and delicious recipes that rouse taste buds and memories of the past. Readers meet 21 cooks who have migrated to Australia from places like Georgia, Italy, and Israel, as well as from Japan, South Africa, and Vietnam. While their stories of courage and hardship differ, food and flavors filled their Jewish homes with love, no matter where they lived. Readers can feast their eyes on beautiful photography while learning recipes for Sephardi couscous, chicken soup, gefilte fish, and strudel—as well as indulging in rich Jewish culture and tradition.

Table of Contents:

Introduction     vi
Eastern Europe     1
Georgia     2
Poland     9
Russia     17
Western Europe     25
France     26
Hungary     33
Italy     40
Scotland     49
Middle East     57
Iraq     58
Israel     65
Lebanon     78
Asia     85
India     86
Indonesia     95
Japan     103
Uzbekistan     110
Vietnam     119
Africa     127
Libya     128
Morocco     136
South Africa     143
Zimbabwe     152
The Americas     159
Argentina     160
United States of America     172
Glossary     179
Index     181
Acknowledgements     185

See also: Gestion du Changement D'organisation :une Approche de Perspectives Multiple

Northwest Homegrown Cookbook: Salmon

Author: Cynthia C Nims

First she brought you CRAB-succulent and fresh. Then it was sweet STONE FRUIT, followed by WILD MUSHROOMS and now SALMON. What better way to continue the wildly popular Northwest Homegrown Cookbook Series by award-winning chef and author, Cynthia Nims' Perhaps you'd like to start your day with the Salmon, Potato and Sweet Onion Breakfast Bake, or get your party going with a Deviled Salmon Skewers appetizer, or really wow your guests with a main course of Sesame-Crusted Salmon Steaks with Wasabi Butter. As with her first three books, Cynthia tells the story of Northwest cuisine-in this case salmon-includes a long list of recipes to choose from and, as always, offers plenty of tips for buying, storing, and cooking salmon. A "calendar of events" appears as bonus material. Simple or challenging, fast or project-style, these recipes, helpful hints, and colorful illustrations will have beginner and expert chefs alike experimenting with Cynthia's inventive ideas. Featuring sumptuous watercolor illustrations by Don Barnett, the latest book in the Northwest Homegrown Cookbook Series is a reference that lovers of the Northwest cuisine should not-cannot-be without.