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Tasting the Past: The Science of Flavor and the...
9,95 € *
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The characters in Tasting the Past include a young Swiss scientist who set out to decode the DNA of every single wine grape in the world; Middle Eastern researchers who seek to discover the wines that King David drank; and a University of Pennsylvania academic who has spent decades analyzing wine remains. The science illuminates wine in ways no critic can, and demolishes some of the most sacred dogmas of the industry: well-known French grapes aren't especially noble.  We travel with Begos along the original wine routes - starting in the Caucasus Mountains, where wine was domesticated 8,000 years ago, down to Israel and across the Mediterranean to Greece, Italy, and France, and finally to America, where California and Vermont vineyards are creating new wines by letting native and European grapes breed together. It's a melting pot of new tastes and possibilities. As he samples these wines, Begos offers listeners tasting suggestions that go far beyond the endless bottles of Chardonnay and Merlot found in most stores and restaurants.  From this combination of journalism, history, science, and adventure travel, listeners will learn the multicultural roots of wine while enjoying a full-bodied story with a rich, nutty bouquet and plenty of subtle nuances that will linger. 1. Language: English. Narrator: P. J. Ochlan. Audio sample: http://samples.audible.de/bk/high/002108/bk_high_002108_sample.mp3. Digital audiobook in aax.

Anbieter: Audible
Stand: 04.04.2020
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Sababa
38,99 € *
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"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.

Anbieter: buecher
Stand: 04.04.2020
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Sababa
38,99 € *
ggf. zzgl. Versand

"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.

Anbieter: buecher
Stand: 04.04.2020
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The Ancient Mediterranean
18,90 CHF *
zzgl. 3,50 CHF Versand

Written by eminent classical scholar Michael Grant. The Ancient Mediterranean is a wonderfully revealing, unusually comprehensive history of all the peoples who lived around the Mediterranean from about 15,000 B.C. to the time of Constantine (306-337 A.D.). Many volumes, including Professor Grant's own previous works, trace the histories of the great civilizations of Greece and Rome. But this unique work looks at the influences and cultures of the entire region, including Egypt, Israel, Crete, Carthage, Ionia and the Eastern colonies. Syria, and the Etruscans, as well as the Greek and Roman states. Drawing on archaeology, geography, anthropology, and economics. Professor Grant shows how the great Oriental civilizations-Egypt, Assyria, Babylonia, Persia-originated attitudes and institutions ultimately passed on to the West. He describes the effect on the people and their achievements of the long, irregular coastline, the mountainous terrain surrounding small fertile plains, the typical plant life of olive and grape, and the rapidly changing weather. Further, he investigates how the demographic factors around this deep and stormy sea caused or influenced the great periods of ancient history, such as that of fifth-century Athens and of Rome in the first century A.D. Appealing and fascinating reading, this impeccably researched history brings a fresh perspective to understanding our ancient heritage.

Anbieter: Orell Fuessli CH
Stand: 04.04.2020
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Fresh Citrus Fruits
192,00 CHF *
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World production of citrus fruits continues an upward trend. Total world citrus production in 1961 amounted to about 24 MMT (69% oranges, 11 % tangerines, 11% lemons and limes, and 9% grapefruit) and is projected in 1990 at about 71 MMT (69% oranges, 14% tangerines, 10% lemons and limes, and 7% grape fruit). More than 125 countries and territories produce some type of citrus fruit; however, nearly 70% of the world total (54 MMT) in 1983 was accounted for by the ten largest producers, viz., United States (22.2%), Brazil (18.6%), Japan (6.6%), Spain (5.5%), Italy (4.8%), Mexico (4.0%), Argentina (2.8%), Israel (2.6%), Turkey (2.6%), and Egypt (1.8%). In 1983, about 60% of world citrus production was consumed in fresh form. During the 1960s and 1970s, fresh consumption increased at an average rate of about 4% per year; however, projections for the 1980s and 1990s show an annual average rate of only 2%. Countries differ in the utilization of their citrus crop. As an example, Mediterranean Basin countries use 80% of their production in fresh form, whereas the two largest citrus producers, the United States and Brazil, use less than 40% of their production in fresh form. The Mediterranean Basin countries are also the largest exporters of fresh citrus, accounting for about 75% of the world total. The major fresh citrus fruits exported in 1981 were oranges, (58%), tangerines (15%), lemons and limes (15%), and grapefruit (12%).

Anbieter: Orell Fuessli CH
Stand: 04.04.2020
Zum Angebot
The Ancient Mediterranean
22,99 € *
ggf. zzgl. Versand

Written by eminent classical scholar Michael Grant. The Ancient Mediterranean is a wonderfully revealing, unusually comprehensive history of all the peoples who lived around the Mediterranean from about 15,000 B.C. to the time of Constantine (306-337 A.D.). Many volumes, including Professor Grant's own previous works, trace the histories of the great civilizations of Greece and Rome. But this unique work looks at the influences and cultures of the entire region, including Egypt, Israel, Crete, Carthage, Ionia and the Eastern colonies. Syria, and the Etruscans, as well as the Greek and Roman states. Drawing on archaeology, geography, anthropology, and economics. Professor Grant shows how the great Oriental civilizations-Egypt, Assyria, Babylonia, Persia-originated attitudes and institutions ultimately passed on to the West. He describes the effect on the people and their achievements of the long, irregular coastline, the mountainous terrain surrounding small fertile plains, the typical plant life of olive and grape, and the rapidly changing weather. Further, he investigates how the demographic factors around this deep and stormy sea caused or influenced the great periods of ancient history, such as that of fifth-century Athens and of Rome in the first century A.D. Appealing and fascinating reading, this impeccably researched history brings a fresh perspective to understanding our ancient heritage.

Anbieter: Thalia AT
Stand: 04.04.2020
Zum Angebot
Fresh Citrus Fruits
108,99 € *
ggf. zzgl. Versand

World production of citrus fruits continues an upward trend. Total world citrus production in 1961 amounted to about 24 MMT (69% oranges, 11 % tangerines, 11% lemons and limes, and 9% grapefruit) and is projected in 1990 at about 71 MMT (69% oranges, 14% tangerines, 10% lemons and limes, and 7% grape fruit). More than 125 countries and territories produce some type of citrus fruit; however, nearly 70% of the world total (54 MMT) in 1983 was accounted for by the ten largest producers, viz., United States (22.2%), Brazil (18.6%), Japan (6.6%), Spain (5.5%), Italy (4.8%), Mexico (4.0%), Argentina (2.8%), Israel (2.6%), Turkey (2.6%), and Egypt (1.8%). In 1983, about 60% of world citrus production was consumed in fresh form. During the 1960s and 1970s, fresh consumption increased at an average rate of about 4% per year; however, projections for the 1980s and 1990s show an annual average rate of only 2%. Countries differ in the utilization of their citrus crop. As an example, Mediterranean Basin countries use 80% of their production in fresh form, whereas the two largest citrus producers, the United States and Brazil, use less than 40% of their production in fresh form. The Mediterranean Basin countries are also the largest exporters of fresh citrus, accounting for about 75% of the world total. The major fresh citrus fruits exported in 1981 were oranges, (58%), tangerines (15%), lemons and limes (15%), and grapefruit (12%).

Anbieter: Thalia AT
Stand: 04.04.2020
Zum Angebot