Cooking in Ancient Civilizations

양장본 Hardcover

Kaufman, Cathy K. 저자(글)

Greenwood · 2006년 08월 30일

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작가정보

저자(글) Kaufman, Cathy K.

CATHY K. KAUFMAN is a scholar-chef and Adjunct Chef-Instructor, Institute of Culinary Education, in New York City.

목차

• 1. Mesopotamia1. Whole Wheat Flat Bread2. Spelt Bread3. Scallion Bread4. Ezekiel's Multigrain Flat Bread5. Pappasu (Barley Groats)6. Mun-du (Emmer Groats)7. Sasqu (Porridge with Dates)8. Tender Cake Biscuits9. Twice-Cooked Fried Biscuits10. Smen (Clarified Butter)11. Yogurt12. Mustard Cheese13. Yogurt Soup14. Elamite Pottage15. Roasted Lamb or Kid16. Braised and Roasted Duck with Leeks, Mint, and Vinegar17. Lamb Tartar (Kibbeh Naye)18. Grilled Fresh Fish19. Roasted Onions20. Garden Turnips Pottage21. Pea Soup22. Eggplant Puree23. Cucumber Salad24. Beet Salad25. Cress Pesto26. Flavored Yogurt27. Hot Yogurt Sauce28. Mustard29. Za'tar (Spice Blend)30. Applesauce31. Mersu (Date and Pistachio Pastry)32. Date Cakes33. Palace Cake34. Dried Apples35. Dried Fruit Compote36. Fruit and Nut Platter37. Yogurt Cooler38. Sumerian Beer2. Ancient Egypt39. Barley Meal Porridge40. Matzoh41. Shat Bread42. Emmer Bread with Figs43. Ta (Wheat Bread)44. Freek Pilaf45. Kush Bread46. Kamut Porridge47. Barley and Fish Soup48. Fennel-Flavored Cheese49. Boiled Beef Shanks50. Dried Spiced Beef51. Grilled Pork Chops with Scallions52. Grilled Quail53. Egyptian Cassoulet: Broad Beans with Salted Meats54. Roast Duck with Date Stuffing55. Foie Gras with Figs56. Pan-Fried Kidneys57. Grilled Fish with Dill58. Pickled Mullet59. Braised Mohluhkia60. Lotus Root Salad61. Lentil Salad62. Chopped Salad63. Savory Melon Salad64. Sweet Melon Salad65. Dukkah (Nut and Spice Blend)66. Batarekh (Dried Roe)67. Chickpea Dip (Hummus)68. Raw Onion Relish69. Yogurt and Tahini Sauce70. Carob Cake71. Tiger Nut Cakes72. Stewed Figs73. Bousa (Fermented Barley Beer)74. Pomegranate Shandy3. Ancient Greece75. Barley Porridge with Sesame76. Amolgaia (Hearty Barley Cakes)77. Maza (Toasted Barley Cakes)78. Griddle Cakes Stuffed with Cheese79. Folded Wheat Bread80. Pita Bread81. Cappadocian Salt-Rising Bread82. Dice Bread83. Cheese Pizza84. Acorn or Chestnut Cakes85. Fresh Cheese with Olive Oil and Herbs86. Curds and Honey87. Toasted "Gallipoli" Cheese88. Pepper-Fried Scallops89. Honey-Glazed Shrimp90. Roasted Tuna91. Salt-Baked Sea Bass92. Cheese-Stuffed Mackerel93. Fried Whitebait94. Baked Shark or Swordfish with Pounded Sauce95. Pea Porridge with Salt Fish96. Sliced Egg Hors d'Oeuvres97. Chicken in the Pot98. Capon in Vinegar-Oil Sauce99. Quail Baked in Flaky Pastry with Pomegranate Molasses100. Boiled Mixed Dinner101. Spit-Roasted Hare (or Pigeon or Gosling)102. Grilled Lamb or Mutton Chops with Cabbage103. Odysseus's Sacrificial Lamb104. Crazy Radish Hors d'Oeuvres105. Stuffed Vine Leaves106. Green Herb Salad107. Grilled Asparagus108. Marinated Beets109. Wilted Greens110. Mustard Greens111. Grilled Scallions112. Wise Lentil Soup113. Dried Fava Beans114. Pickled Turnips in Mustard115. Mushrooms with Thyme116. Olives in Brine117. Flavored Olives in Brine118. Spiced Sauce119. Silphium Sauce120. Cheese Sauce121. Vinegar and Oil Sauce122. Pungent Brine Sauce123. Poor Person's Dessert Table124. Cheesecake125. Brazier Bread126. Honeyed Pancakes with Figs or Pears127. Walnut and Flaxseed Confection128. Kykeon129. Athenian Wine130. Oxykraton4. Ancient Rome131. Silignites (Whitest Bread)132. Cracker Bread133. Water Bread134. Bran Bread135. Barley Tisane with Vegetables136. Punic Porridge137. Wheat Pap138. Must Cakes139. Oatmeal with Sweet Wine140. Amulum141. Garum142. Defrutum143. Oxygarum144. Oenogarum145. Oxyporum146. Aromatic Salts147. Homemade Fresh Cheese148. Moretum149. Baked Goat Cheese150. Libum (Savory Cheesecake)151. Savillum (Sweetened Cheesecake)152. Braised Pork Shoulder with Barley and Figs153. Pepper Sauce154. Suckling Pig a la Vitellius155. Sow's Udder156. Ham157. Boiled Salt Meat158. Garlic and Sage Confit of Pork with Mustard159. Stewed Beef Tidbits160. Roast Kidneys161. Duck with Turnips162. Roasted Hare or Rabbit with Spiced Sauce163. For High Birds of Any Kind164. Kid or Lamb Spiced Raw165. Dainty Dishes of Kid or Lamb166. Boiled Chicken with Cold Dill Sauce167. Roasted Dormice168. Grilled Sausages169. Sacrifice to the Health of Oxen170. Dressing for Oysters171. Boiled Mackerel with Rue Sauce172. Black Sea Pickled Fish173. Pine Nut Sauce for Soft-Boiled Eggs174. Soft-Boiled Eggs in Vinegar175. Asparagus Patinae Two Ways: Souffle and Frittata176. Patina of Anchovy without Anchovy177. Fried Parsnips178. Dressed Chicory179. Raw Cabbage Salad180. Cabbage, Another Way181. Lettuce Salad182. Boiled Beets with Vinaigrette183. Boiled Cardoons184. Apricot Stew185. Braised Mushrooms186. Green Beans187. Lentils with Chestnut Puree188. Pergamum Chickpeas189. Liburnian Oil190. Olive Confection191. Pounded Olive Relish192. Preserved Citron193. Mustard194. A Substitute for Salt Fish195. Alexandrian Sauce196. White Sauce197. Fig Bonbons198. Cheese Fritters with Honey and Poppyseeds199. Honey-Fried Dates200. Fried Pastry with Honey and Pepper201. Sweet Wine Cakes Steeped in Milk202. Preserved Blackberries203. Pears in Boiled Must204. Household Wine205. Posca206. Conditum Paradoxum (Honey-Spiced Wine)207. Hydromel

기본정보

ISBN	9780313332043 ( 0313332045 )
발행(출시)일자	2006년 08월 30일
쪽수	280쪽
크기	183 * 258 * 24 mm / 762 g
총권수	1권
언어	영어