Cooking With Fire

Author: Paula Marcoux
Publisher: Storey Publishing
ISBN: 1603429123
Size: 46.70 MB
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Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread.

Consider The Fork

Author: Bee Wilson
Publisher: Hachette UK
ISBN: 0465033326
Size: 51.51 MB
Format: PDF, Mobi
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Yet when aid workers go into villages in Africa or South America offering clean,
nonpolluting cookstoves, they often encounter resistance, as people stubbornly
stick to the smoky fires they have cooked on all their lives. In 1838, four decades
after Rumford's warnings on the dangers of open hearths, cookery writer Mary
Randolph insisted that “no meat can be well roasted except on a spit turned by a
jack, and before a clear, steady fire—other methods are no better than baking.”
There ...

Annals Of The Caliphs Kitchens

Author: Nawal Nasrallah
Publisher: BRILL
ISBN: 9047423054
Size: 78.19 MB
Format: PDF
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Insert the pullets into the roasting spit and rotate them on the fire until they brown
and almost fall off the bones. Put them whole in sauce (Sibagh) made by mixing
sour juice of unripe grapes, thyme, basil (badharij), parsley, and a bit of good
quality anjudhan (dried asafetida leaves). Finally, crush on them some ice. It is a
refreshing summer dish. CHAPTER 91 ov-o-; RECIPES FOR TANNURIYYAT (
DISHES BAKED IN THE TANNUR), AND MAGHMUMAT (POTPIES)" A recipe for
 ...

Studies In Ancient Technology

Author: Robert James Forbes
Publisher:
ISBN:
Size: 29.99 MB
Format: PDF, ePub, Docs
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From the texts and the results of excavations we know (282) that kettles or pans
were supported on three upright stones in the hearth and that closed roasting
furnaces, sometimes equipped with a spit, were available of old. Bread and other
foodstuffs were baked in ashes (284) but also in baking furnaces, ancestors of
the present tannur. The most primitive form was a bowl-shaped hole lined with
clay or lumps of clay sunk in the centre of the kitchen and containing the fire
which was ...

Studies In Ancient Technology

Author: r.j. forbes
Publisher:
ISBN:
Size: 78.66 MB
Format: PDF, Mobi
View: 7478
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From the texts and the results of excavations we know (282) that kettles or pans
were supported on three upright stones in the hearth and that closed roasting
furnaces, sometimes equipped with a spit, were available of old. Bread and other
foodstuffs were baked in ashes (284) but also in baking furnaces, ancestors of
the present tannur. The most primitive form was a bowl-shaped hole lined with
clay or lumps of clay sunk in the centre of the kitchen and containing the fire
which was ...

Archaeology

Author:
Publisher:
ISBN:
Size: 19.71 MB
Format: PDF
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Although the tanur is sometimes used for cooking meat and fish, it is used
primarily for the baking of wheat bread, the dietary staple of the area. Dough is ...
of dough simultaneously, and its inner surface can be used again and again, as
long as the coals from the original fire maintain a proper level of heat. The tanur
is ... Chunks are skewered on a metal spit which is placed vertically in the tanur,
and whole chickens and fish or large hunks of meat are suspended inside with
metal wire.

Encyclopaedia Biblica

Author: Thomas Kelly Cheyne
Publisher:
ISBN:
Size: 47.11 MB
Format: PDF
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The ordinary spit, being of iron, — so much we may infer from the demand that a
spit purchased from an idolater must be cleansed in the fire (A6. Zara. 5 12) —
was ... The passage of the treatise Pesdhtm above referred to speaks further of
roasting, or more exactly of broiling, on a gridiron placed apparently over the
mouth of a tannur or baking oven. The gridiron ... They were also cooked by
being boiled, alone or mixed with various ingredients — such as oil and spices.
The Hebrew ...

Encyclop Dia Biblica

Author: Thomas Kelly Cheyne
Publisher:
ISBN:
Size: 13.29 MB
Format: PDF, ePub
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Large pots might be placed on the top of the tannur or baking oven, as at the
present day ; such an arrangement was found to have been in use in the ancient
Lachish (see Bliss, op. cit. 97). ... 126 AV 'hearth of fire,' RV 'pan of fire'), as in
Rameses' kitchen. In Lev. ... The names of various utensils in which food was
actually cooked are differently rendered in EV without _ any attempt at
consistency : pan, kettle, ' |i caldron, pot (in this order is the list given ' in 1 S. 2 14)
. The data at our ...

Ancient Food Technology

Author: Robert Irvin Curtis
Publisher: Brill Academic Pub
ISBN:
Size: 60.58 MB
Format: PDF
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Tan- nur ovens, in use at least by the fourth millennium B. C. and still employed
today in the Middle East, allowed for a quick and convenient way to prepare flat
breads and other foods. The hot fire prepared at the bottom of the clay oven
heated the sides while sending heat up through an opening in its top. Wet dough
stuck to the inside walls would quickly bake into bread, or soups and other foods
easily cooked in pots placed over the hole in the top. By the third millennium B. C.
, mud ...

Upper Egypt Its People And Its Products

Author: Karl Benjamin Klunzinger
Publisher: London : Blackie
ISBN:
Size: 40.35 MB
Format: PDF, ePub, Docs
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Saturday is named "the Sabbath of the light," from the celebrated sacred fire,
which on this day bursts forth in the Greek Church of the Sepulchre at Jerusalem,
and on this account the Christian brethren there annually get up a spectacle,
which ... A company of friends may take an Easter lamb with them, kill it at the
rendezvous they have selected, and prepare tanur, that is, they cut up the meat in
several pieces and bake it in an improvised earth-oven; or they make shauirma,
that is, the ...