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Turkey Ethnic Cooking:     more books (81)

Sultan's Kitchen: A Turkish Cookbook by Ozcan Ozan, 2001-05-01 Turkish Meze: The Little Dishes of the Eastern Mediterranean by Ghillie Basan, 2009-07-25 The Cafe Paradiso Cookbook (Atrium Press) by Denis Cotter, 2001-04-30 The Bazaars of Istanbul by Isabel Bocking, Laura Salm-Reifferscheidt, 2009-04-06 Native Indian Wild Game, Fish and Wild Foods Cookbook: Recipes from North American Native Cooks by Native Womens Association, 1992-12-12 Foods That Will Win The War And How To Cook Them (1918) by Goudiss, 2010-08-02 The Turkish Kitchen by Ghillie Basan, 2010-11-16 The Turkish Dining Experience: Recipes for Health and Happiness by H. Vural, 2006-09-30 Secrets of the Turkish Kitchen by Angie Mitchell, 2004-12 Sofra Cookbook: Modern Turkish & Middle-Eastern Cookery by Huseyin Ozer, 2001-09-25 A Taste of Turkish Cuisine by Nur Ilkin, Sheilah Kaufman, 2002-11-01 101 Chicken Wing Recipes - The Ultimate Chicken Wing Cookbook! AAA+++ by eBusiness Master, 2010-08-12 American Cookery (With Active Table of Contents) by Amelia Simmons, 2010-05-18 101 Deep Fryer Recipes

lists with details

81. NetFood Directory
    cookbook profiles, regular columnists, food news, cooking tips, wine product reviews, ethnic/Regional Recipes African Recipes Australian  
    http://www.globalgourmet.com/directory/
    
    Extractions: The NetFood Directory, in partnership with The Recipe Link, present the web's foremost list of food and cooking sites. Most of the links below reside on The Recipe Link server. From The Recipe Link, you can navigate out to any of the more than 10,000 culinary links listed there. If you want to add or correct a link, please contact The Recipe Link directly at listings@recipelink.com

82. SPLICEDwire | "What's Cooking?" Review (2000)
    Trueto-life performances add seasoning to four ethnic holiday dinners in What s cooking? may not be the best Thanksgiving movie ever made (in that  
    http://www.splicedonline.com/00reviews/whatscooking.html

83. Your Favorite Type Of Ethnic Cuisine
    What kind of ethnic cuisine is your favorite? Do you go ape over sushi? Since I don t cook steak, American is mainly barbecued turkey burgers or turkey  
    http://www.able2know.com/forums/about149.html

84. Need Cooking Advice? Here's Where To Call
    www.southernfood.about.com offers Thanksgiving recipes and turkey information and hints. www.turkeyhelp.com is run by Cook s Illustrated magazine,  
    http://www.freep.com/fun/food/turkey/lines17_19991117.htm
    
    Extractions: November 17, 1999 Thanksgiving is just eight days away, and we know you are all planned and organized. But just in case you've forgotten some of the ground rules, there are plenty of holiday hot lines to help. Many also offer on-line help. USDA Meat and Poultry Hotline, 800-535-4555, 10 a.m.-4 p.m. weekdays year-round, 8 a.m.-2 p.m. Thanksgiving Day; automated service available 24 hours a day. Assistance on safe food handling, meat and poultry preparation, and cooking questions. Butterball Turkey Talk-Line, 800-323-4848, 9 a.m.-9 p.m. weekdays through Nov. 24, 9-7 Saturday-Sunday, 7-7 Thanksgiving Day, 9-7 weekdays through Dec. 23. Home economists and nutritionists answer questions and offer assistance. Callers get a year 2000 calendar with recipes and coupons. On-line: www.butterball.com HoneySuckle White , 800-810-6325 anytime through Dec. 31. Automated assistance for questions about turkey. On-line: www.honeysucklewhite.com Reynolds Wrap Turkey Tips Line, 800-745-4000 anytime through Dec. 31. Recorded message on defrosting turkey as well as several ways to roast turkey. Leave your name and address for free recipe brochures. On-line:

85. Need Cooking Advice? Here's Where To Call
    www.starchefs.com has a turkey Tips area where professional chefs and cookbook authors offer suggestions for turkeycooking methods, stuffings, gravies,  
    http://www.freep.com/fun/food/lines17_19991117.htm
    
    Extractions: November 17, 1999 Thanksgiving is just eight days away, and we know you are all planned and organized. But just in case you've forgotten some of the ground rules, there are plenty of holiday hot lines to help. Many also offer on-line help. RELATED CONTENT A gobbler's guide to brining, deep-frying and grilling The brined turkey The deep-fried turkey The grilled turkey ... Where to dine out on Thanksgiving USDA Meat and Poultry Hotline, 800-535-4555, 10 a.m.-4 p.m. weekdays year-round, 8 a.m.-2 p.m. Thanksgiving Day; automated service available 24 hours a day. Assistance on safe food handling, meat and poultry preparation, and cooking questions. Butterball Turkey Talk-Line, 800-323-4848, 9 a.m.-9 p.m. weekdays through Nov. 24, 9-7 Saturday-Sunday, 7-7 Thanksgiving Day, 9-7 weekdays through Dec. 23. Home economists and nutritionists answer questions and offer assistance. Callers get a year 2000 calendar with recipes and coupons. On-line: www.butterball.com HoneySuckle White , 800-810-6325 anytime through Dec. 31. Automated assistance for questions about turkey. On-line:

86. Foreman Grill
    GrillMeats.com Comparison For The Suggested cooking Times Using A George Foreman ethnic cooking cooking Veal You Can Grill Indoors Now With The  
    http://www.grillmeats.com/foreman_grill.htm
    
    Extractions: Footnoted Sites About The George Foreman Grill The George Foreman Grill Is a Popular Gift And Kitchen Appliance In Today's Modern Kitchen. Some Of My Visitors' Have Asked Me What I Thought About Using The George Foreman Grill, And I Had No Idea How to Answer Questions About Steak Cooking Times. For Christmas I Received A George Foreman, So We Will Compare 'George Foreman's' Suggested Cooking Times With My Suggested Cooking Times. This Will Be A Comparison Table The Blue Digits Are George's The Black Are Marty's George Foreman Grill of GrillMeats.com. Also Remember That Every Model Cooks Differently. They All Have HOT Spots. It Takes Some Practice To Get Good With The Cooking Times On This Grill. I Have Used 3 Different Models and All The Grilling Times Are Different. However I will Stick To The Grill I Have Now, With The Adjustable Temperature Gage, The George Foreman is a great grill with a variable Temperature Gage. When I preheat the grill, I set the setting all the way to the right. Then before I'm ready to cook put the setting to the middle. This Grill Cooks fast at the highest setting, but the Grill burns the top of the meat too fast at the highest setting.

87. Authentic Heirloom Recipes From Our Mothers, Mamas, Moms
    authentic mothers cuisine home cooking with heirloom ethnic recipes from Europe China, Cuba, Africa, Caribbean.  
    http://www.inmamaskitchen.com/OPENING_PAGES/mothers.html
    
    Extractions: from our mothers' kitchens A meal in a restaurant opens the taste buds, but the mother's cuisine widens all the senses. In the mother's food is the tap, tap, tap of her shoes as she moves around the kitchen. In her food is the sight of steam swirling as a pot lid is lifted, and the feel of the fork that was used for daily meals. Mama's kitchen carries the memory of scraped knees and school yard squabbles that seemed unimportant when we sat to eat. This is our inheritance, the living part of the genealogical tree, the heirloom recipes based on traditional cooking passed on through generations. These are the recipes we use, whether we are seniors or young moms. Meals from a mother's kitchen are deceptively simple. A mother's meals are intended to nourish, to build bones and sinew, to please the taste buds of an entire family. This is the food we really eat, the food we call comfort food. The recipes exhibit all varieties of ethnic cooking, run the spectrum of regional foods. They show our mothers' creativity, and their subtle sense of art and science. Please browse through the site and become a member.

88. SANTA MARGHERITA - Menu: Ethnic Recipes - Mole Poblano De Guajolote - Mexico
    Cook over moderate flame for 1 h. until the turkey becomes tender. When it starts to boil add 4 cups turkey stock, cover and cook over a low flame for  
    http://www.santamargherita.com/ricette_e/etniche/messico_5.shtml
    
    Extractions: For sauce: heat two tablespoons oil in a pan and place red and green pepper and fresh green chili peppers in (without seeds and white membranes to obtain a less spicy sauce), gently simmer until they soften, drain peppers, keep oil and simmer onion, garlic; put to one side and in the same oil toast almonds, peanuts, coriander cloves, pepper grains, cinnamon and aniseed for 5/8'.

89. Butterball's Top 10 Turkey Questions - GourmetSpot Lists
    Use cooking methods that allow turkey to reach an internal temperature of Whether you choose to stuff your turkey or cook stuffing in a casserole dish  
    http://www.gourmetspot.com/listturkey.htm
    
    Extractions: Link to Site Reference Desk FOOD Reference Sites Tips Lists Trivia OTHER SPOTS Calendars Dictionaries E-Mail Directories Encyclopedias Experts How To Maps Museums People Thesauri White Pages Zip Codes Much More... Food News FOOD NEWS Food TV Food Magazines Newspaper Columns Headlines HEADLINESPOT Today's Top Stories Search the News News By City News By State News by Country Education News Health News Political News Sports News Weather Much More... StartSpot Network BookSpot.com CinemaSpot.com EmploymentSpot.com GenealogySpot.com GovSpot.com HeadlineSpot.com HomeworkSpot.com LibrarySpot.com MuseumSpot.com TripSpot.com The Butterball Turkey Talk-Line is available to smooth ruffled feathers by providing one-on-one turkey advice. Every November and December, the Talk-Line's 48 professionally trained home economists respond to nearly 170,000 inquiries on virtually every turkey topic, from thawing to carving. Below are the ten most commonly asked questions from 1998.

90. Travel USA Travel - American Cooking - USA Tourist
    Our cooking is as diverse as our population. The USA cooking pot Almost any combination of ethnic food styles can be combined in California cooking.  
    http://www.usatourist.com/english/inside/cooking.html
    
    Extractions: We are a nation of immigrants. Only our Native American bothers and sisters can claim this land as their ancestral home. The rest of us came to this land, or our parents before us came here, from many other places. The United States of America is often called "the melting pot of the world". Our cooking is as diverse as our population. The USA cooking pot contains a blend of cuisines from many countries. We sometimes use the term "American cooking" to loosely define a collection of traditional dishes that have gained popularity across the USA. Few people in the US could agree on which foods are traditional American cooking. Certain simple dishes like roast beef, fried chicken, grilled steak, stuffed turkey, meatloaf, baked potato, yams, corn on the cob, potato salad, apple pie, clam chowder, hamburgers, hotdogs and hot wings would normally be included on most lists of American cooking. Many restaurants and bars in the US serve hot wings or Nachos as snack food. Try them both, but order mild seasoning the first time unless you are accustomed to eating burning coals. Contrary to popular belief, we folks in the USA do not eat fast food every day. We often eat real food in sit-down restaurants, and we sometimes even prepare home-cooked meals. You will certainly find plenty of fast food establishments and chain restaurants in our country. They are convenient places where you can find a consistent quality of food in clean surroundings with good service. I prefer to explore the local establishments where I can sample a variety of dishes from the regional cuisine.

91. 'Just Like Grandma Used To Make' Is Good Enough For Me
    In the spirit of crosscultural cooking, we accompanied it with Tuscan bread, It s not easy growing up without an ethnic group to call my own,  
    http://www.post-gazette.com/food/19990221suz.asp
    
    Extractions: 'Just like Grandma used to make' is good enough for me Sunday, February 21, 1999 By Suzanne Martinson, Post-Gazette Food Editor My husband, Ace, and I seem to be developing a long-term relationship with a pot of Hungarian goulash. The recipe for Beef Goulash Soup came out of a cookbook called "Just Like Grandma Used to Make" by Lois Wyse. On Sunday night we ate out of bowls because it was billed as soup. In the spirit of cross-cultural cooking, we accompanied it with Tuscan bread, which we dipped in olive oil. This time we didn't use balsamic vinegar, but what Hawaiians call chile pepper water. As they say, travel is a broadening experience, and Ace had enjoyed this variation so much at Hula Grill (we dipped focaccia there) in Maui that he bought three bottles and we hauled them home. I couldn't resist doing a little stove-side taste test, and I got a noseful of chile that cleared out my sinuses. I do love fusion cooking and eating. But back to the goulash. As near as I can remember, neither of my own grandmothers made it, but I knew Wyse's work, having fallen in love with her book "Love Poems for the Very Married." I liked the idea of us "very married" still reading love poetry, just as I loved the idea of recipes from grandmothers. Still, I put the cookbook aside for a time. Food editors get too many cookbooks to give more than a cursory look at any of them. Many of them are horrible, which I define as hard-to-understand recipes or recipes with ingredients so exotic that only a chef could make them. Then Wyse's book popped up when I was in search of a Sunday dinner on a cold winter day.

92. Food Product Design: Ethnic Entrees
    To develop these regional ethnic entrees, food product designers must understand In the past, most food manufacturers ignored AfricanAmerican cooking,  
    http://www.foodproductdesign.com/archive/1998/0698CS.html
    
    Extractions: Contributing Editor A mericans continue to love ethnic foods. Entrees once considered distinctly ethnic, such as pizzas, pastas and tacos, have become comfort foods for many, particularly young people. Italian, Mexican, Chinese and other ethnic cuisines are as common as meat loaf and mashed potatoes. While canned spaghetti, frozen egg rolls and shelf-stable taco shells enjoy popularity, American palates are becoming more sophisticated and adventurous. Consumers are seeking variety, "new" flavors, good presentation and, sometimes, a little spiciness in prepared foods. As a result, three trends are clearly developing. First, mainstream consumers desire greater authenticity in ethnic foods. Consumers now understand that "true" ethnic flavors come in regional styles. Thus, instead of Oriental or Chinese food, consumers are seeking Cantonese, Hunan or Szechwan cuisine. Second, the popularity of regional American cuisines, such as Creole or Southern cooking, is growing, and these cuisines are becoming more authentic as well. They also are adopting flavors from other cuisines. For example, Creole cuisines are replacing their heavy sauced flavors with lighter, fruity and hot flavors from Caribbean Creole, Asian and other ethnic cooking. Third, ethnic foods are redefining the concept of the entree. In the future, we will see fewer entrees with a large piece of meat as its centerpiece. Entrees will feature smaller servings of meat, combined with exciting side dishes of rice, legumes and pasta. Meat and fish will come well-seasoned in sauces, or as part of a one-dish meal.

93. Trends In Consumption Of Natural Food
    easy, tasty food with frozen ethnic cooking filling the bill 70% who do cook at home spend less than 30 minutes in the kitchen.  
    http://www.naturalhub.com/buy_food_natural_trends.htm
    
    Extractions: The USA Department of Agriculture generalizes in a February 1999 report based on food consumption surveys that food obtained by 'eating out' - restaurants, coffee houses, vending machines, cafeterias and fast food combined - has less fiber (25% less), iron levels 29% below recommended daily intakes, and calcium 20% below recommended minimum levels compared with food obtained by 'eating in'. The frequency of eating out has almost doubled in the last 20 years. About 30% of meals are now eaten out, and the trend is considered to be likely to continue, primarily due to low prices for take out food, and with both parents working there is little time and energy left to prepare food at home.

94. PopMatters
    What s cooking? opens with a photograph of a white, AllAmerican-looking family gathered around a Thanksgiving turkey. As the camera zooms out,  
    http://www.popmatters.com/film/reviews/w/whats-cooking.shtml
    
    Extractions: comment on this article Meager Helpings W hat's Cooking? Surely, with its four plotlines and large ensemble cast, What's Cooking? Although she is given even less to do on screen, Alfre Woodard is far more effective as Audrey, the mother and wife who is just trying to keep her family together. Unlike Chen, Woodard gives a quiet and introspective performance. She effectively conveys a woman who is in pain and is slowly losing her ability to hide it. In one of the film's best scenes, she sits at the kitchen counter and begins to devour slice after slice of blueberry pie until she finally loses her self-control altogether. There is nothing terribly original about the problems she is dealing with her son dropped out of college, her husband had an affair, her mother-in-law is overbearing. Still, Woodard manages to rise above all the cliches, to a show us a woman who is on the literally on the verge of a nervous breakdown. Meanwhile, a few houses away, the Jewish Seeligs provide the film's comic relief as the couple have difficulty coming to terms with their daughter's sexual orientation. As with the other plot lines, this is familiar territory. The sequence in which Aunt Bea, played by

95. Ethnic: Irish 03 - By Recipe Cottage
    Wash the turkey under cold water. Pat dry. Lightly salt and Cover and cook slowly for 5 minutes. Uncover and brown lightly for 5 minutes.  
    http://www.recipecottage.com/ethnic/irish03.html

96. Turkey And Potato Enchiladas With Refried Black Beans
    Place turkey, onions and green chiles in pan. Brown ground turkey 5–7 minutes Spray with cooking spray; add beans and mash with potato masher until the  
    http://www.publix.com/aprons/meals/EthnicCuisine/SimpleMeal.do?mealId=117&mealGr

97. Cooking Links
    Spices, Flavorings, Condiments Nutrition 641.1 Healthy ethnic Vegetarian The American Cranberry - planting, harvesting, cooking, marketing information  
    http://library.loganutah.org/directory/links/cooking.html
    
    Extractions: Local Interest: General Topics: CookingSchools.com - The Cooking and Culinary School Directory - data on culinary arts schools, resources on careers, job listings, financial aid; searchable by location and culinary specialty Culinary History Timeline: Social History, Manners and Menus - links to Web sites covering American and international culinary customs and traditions, from prehistory to modern times The Food Museum - food exhibits, news and issues, resources, food history, and answers to food questions Food Network - news, cooking tools, recipes, TV schedule, entertaining ideas, wines and drinks, and contest information Food Reflections: Ingredient Substitutions - suggestions from food professionals for food substitutions for foods such as butter, eggs, and flour; aimed at the beginning cook The Food Timeline - locate information about food history and period recipes IUF - international industry news on agriculture and plantations, the preparation and manufacture of food and beverages, stages of tobacco processing, and hotel, restaurant and catering services

98. What's Cooking Review
    What s cooking review, Cowritten directed by Gurinder Chadha, True-to-life performances add seasoning to four ethnic holiday dinners in What s  
    http://www.contactmusic.com/new/film.nsf/reviews/whatscooking
    
    Extractions: True-to-life performances add seasoning to four ethnic holiday dinners in 'What's Cooking?' "WHAT'S COOKING?" Friday, November 17, 2000 Starring Joan Chen Julianna Margulies Mercedes Ruehl Kyra Sedgwick ... Ann Weldon , A Martinez document.write(''); A talented ensemble cast brings an extremely authentic family dynamic to "What's Cooking?," a satisfying four-course cross-section of ethnic American clans gathering for their Thanksgiving dinners. Conceived by director Gurinder Chadha as a celebration of diversity, the film opens with an ironic shot of an advertisement on the side of a Los Angeles bus featuring an airbrushed white-bread family carving a turkey. Chadha then moves inside the bus to show the rainbow of races living together in the area, then on into a grocery store, where she picks up her first story in which a young Mexican-American man (Douglas Spain) bumps into his exiled father (Victor Rivers) and invites him home for Thanksgiving dinner. This doesn't sit too well with his mother (Mercedes Ruehl), who had kicked Rivers out after discovering he'd had an affair. But she's prepared to make the best of it as her huge family gathers for their traditional daylong holiday preparations, mixing turkey with a cornucopia of Latino delicacies.

99. What's Cooking -- Roger Ebert's Overlooked Film Festival
    What s cooking? celebrates the holiday by telling interlocking stories about They all serve turkey in one way or another, surrounded by traditional  
    http://www.ebertfest.com/five/whats_cooking.htm
    
    Extractions: BY ROGER EBERT Thanksgiving is not a religious or patriotic holiday, and it's not hooked to any ethnic or national group: It's a national celebration of the fact that we have survived for another year, eat turkey to observe that fact, and may, if we choose, thank the deity of our choice. We exchange no presents and send few cards. It's on a Thursday, a day not associated with any belief system. And it nods gratefully to American Indians who have good reason to feel less than thrilled about the Fourth of July and Columbus Day. "What's Cooking?" celebrates the holiday by telling interlocking stories about four American families that are African American, Jewish, Latino and Vietnamese. They all serve turkey in one way or another, surrounded by traditional dishes from their nationalities; some are tired of turkey and try to disguise it, while an Americanized Vietnamese girl sees the chili paste going on and complains, "Why do you want to make the turkey taste like everything else we eat?"

100. Simonsays.com > Joy Of Cooking > Joy Of Cooking > Read An Excerpt
     Joy of cooking By Marion Rombauer Becker, Ethan Becker and Irma S. Rombauer in Turn the turkey breast side up, baste, and roast until an instantread  
     http://www.simonsays.com/content/content.cfm?sid=43&pid=406145&agid=2

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