By Lonely Planet
Sign up for us on the desk for this 34-course ceremonial dinner of unique tales from food-obsessed writers and cooks sharing their life-changing foodstuff experiences.
The doubtful pleasure of a Twinkie, the hunger-sauced rhapsody of fish heads, the grand occasion of an Indian marriage ceremony banquet; the issues we consume and the folks we devour with stay strong signposts in our stories, lengthy after the plates were cleared. Tuck in, and bon apetit!
Read or Download A Fork In The Road: Tales of Food, Pleasure and Discovery On The Road (Lonely Planet Travel Literature) PDF
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Growing up in Mumbai, Maunika Gowardhan discovered the secrets and techniques of domestic cooking, Indian-style. Now dwelling within the united kingdom, Maunika is usually requested, 'what do Indians prepare dinner on an afternoon to day foundation? ' And, 'how is it for you to rustle up a curry for a daily meal while you're so busy? '
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Extra resources for A Fork In The Road: Tales of Food, Pleasure and Discovery On The Road (Lonely Planet Travel Literature)
Drain. Add fresh water and cook until beans are tender. Use a small amount of olive oil in skillet to brown ground beef. Add chili mix and stir well. Cook for a few minutes. Transfer to a Dutch oven or large heavy pot and add rest of ingredients. Cook for several hours and stir often. When done, serve chili over cooked rice. Freezes well. “Souper” Chicken Miriam Satz 1 chicken, cut in 8 pieces 1 can tomato soup 1 ⁄4 cup brown sugar juice of 1⁄2 lemon Preheat oven to 350°. Put chicken in a greased pan.
Remove from fire and let stand in the water about 5 minutes. ) Place in casserole and add small amount of water. Cover and bake in moderate oven (350°) 40 minutes. Uncover. Add sweet and sour sauce. Increase heat to 400°. Bake 10 minutes longer. Serves 6 Stuffed Cabbage Leaves and Cabbage Soup Miriam Satz 1 head cabbage 1 pound ground beef 1 ⁄2 cup cooked rice 1 egg 1 teaspoon salt 1 ⁄8 teaspoon pepper Recipes from Miriam Lerner Satz ⁄2 cup raisins (optional) 1 onion sliced thin juice of 1 lemon about 1⁄4 cup brown sugar 2 cups canned tomatoes 1 cup water 1 Place cabbage in boiling water for 5 minutes to soften.
Place all ingredients in unbaked pie crust. 59 Heirloom Cookbook Blueberry Cheese Pie Miriam Satz 1 3-ounce package cream cheese 1 ⁄2 teaspoon vanilla 1 can blueberry filling 1 9-inch graham cracker crust pie shell 1 ⁄2 cup powdered sugar 1 ⁄2 pint whipping cream 1 tablespoon lemon juice Cream together the cream cheese, sugar, and vanilla. Whip cream until stiff but not dry. Fold whipped cream into cheese. Turn onto graham cracker pie crust. Mix lemon juice into pie filling and spoon over cream.
A Fork In The Road: Tales of Food, Pleasure and Discovery On The Road (Lonely Planet Travel Literature) by Lonely Planet
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