Download 1,001 Delicious Soups and Stews: From Elegant Classics to by Linda R. Yoakam, Sue Spitler PDF

By Linda R. Yoakam, Sue Spitler

This re-creation of an established favourite positive factors up-to-date recipes inquisitive about easier and quicker guidance, and new navigation beneficial properties that make recipe choice more straightforward, with classifications for low carbohydrate content material, low calorie content material, vegetarian suggestions, and thousands of recipes that may be made in forty five mins or much less. All recipes are written in a brand new concise layout and use on hand elements with a spotlight on clean, seasonal meals. No particular cooking abilities or apparatus are required — nice one-pot nutrition have by no means been more straightforward. The recipes are drawn from worldwide, from previous standbys and comfort-classics to daring chilis, chowders, bisques, fruit soups, and chilled soups. dietary info is incorporated with every one recipe: energy, fats, ldl cholesterol, sodium, protein, carbs, and entire diabetic exchanges

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Extra info for 1,001 Delicious Soups and Stews: From Elegant Classics to Hearty One-Pot Meals

Example text

10 Glutinous rice is best prepared steamed as when making rice cakes, as described below. 11 Non-glutinous rice is tastiest when boiled or simmered with a lot of water to make porridge. 12 Yanagita Kunio (1875–1962), the founding father of the study of folklore in Japan, surmised that the origin of the word mochi was from the Japanese word meaning to hold or own (motsu). In traditional households, he contended that rice cakes were one of the few foods created for people to hold and eat solely by themselves.

15 Kurosawa Fumio, Kome to sono kako-, Tokyo: Kenpakusha, 1982, pp. 206–7. Chinese-style wheat bread treats and foods made from rice flour fried in oil were eaten at court in ancient Japan and remain in use as ritual offerings to deities at some religious institutions. The character the Chinese used for rice cake (粢), pronounced shitogi in Japanese, referred in Japan to a specific type of rice cake used as an offering to the deities. Watanabe and Fukazawa, Mochi, p. 211. 16 Today, mochi generally refers to rice cakes, but historically sometimes the terms “rice mochi ” (kome no mochi) and “white mochi ” (shiromochi) were used to specify mochi made from glutinous rice.

38 The previous interpretation of the meaning of Mirror Cakes is typical of folklorists and owes much inspiration to the ideas of Yanagita Kunio who began taking an interest in food culture in the early 1930s. 40 Writing 700 years earlier than Yanagita, Zen Master Do-gen (1200–253) offered a Buddhist teaching titled, “Painting of a Rice-cake,” which confirmed that rice cakes could stand both as a physical object and as a representation of spiritual truth. Do-gen introduces the famous Zen saying, “a painting of a rice-cake does not satisfy hunger,” to explain that words cannot point toward enlightenment just as staring at a picture of a rice cake is no substitute for eating.

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