Ya Rayi Our Raitag:typepad.com,2003:weblog-1843762008-01-07T11:17:13-08:00Book of Rai
International, Multi-author Food BlogTypePadTHE SAVORY FOODS OF THE DOMINICAN REPUBLIC by Habeeb Salloumtag:typepad.com,2003:post-437838842008-01-07T11:17:13-08:002008-01-07T11:17:13-08:00THE SAVORY FOODS OF THE DOMINICAN REPUBLIC by Habeeb Salloum ----------------------------------------- From a poolside restaurant at Casa Colonial Beach Resort & Spa, a luxury abode on Playa Dorada, Puerto Plata’s...EditorAlmost Italian- Thanksgiving Message tag:typepad.com,2003:post-417348322007-11-18T18:25:06-08:002007-11-18T18:25:06-08:00Holly Chase and Skip Lombardi of Almost Italian are asking readers to do a bit of culinary sleuthing. Click on the link to their online cookbook and send them your...EditorBest Bad Food Writing Contest by Ji Young Parktag:typepad.com,2003:post-411946002007-11-06T13:39:48-08:002007-11-06T13:39:48-08:00I neglected to mention that I want to include a food writing contest with the recipe contest. A few categories come to mind. "Best bad restaurant review" "Best bad food...EditorChicken Liver Pâté without Butter by Ji Young Parktag:typepad.com,2003:post-410731362007-11-03T18:15:45-07:002007-11-03T18:15:45-07:00I co-taught a Thanksgiving dinner cooking class today. A question came up about chicken liver pâté. The student had been using a recipe with butter. I have always made my...EditorLos Angeles Food Scene by Ji-Young Parktag:typepad.com,2003:post-401342722007-10-14T21:18:50-07:002007-10-14T21:18:50-07:00I have a job offer for a regular writing gig and enough freelance contacts to spend most of my days exploring and reporting on the food and lifestyle scene in...EditorJitlada Southern Thai Menutag:typepad.com,2003:post-373123482007-08-04T14:26:21-07:002007-08-04T14:26:21-07:00EditorGood News! By Farid Zaditag:typepad.com,2003:post-346150662007-05-28T18:06:14-07:002007-05-28T18:06:14-07:00Dear readers 10 days after Charles Perry Los Angeles Times article about me came out (Tagine Dreams, January 2007) I was contacted by Endeavor Talent and Literary Agency. Shortly after...EditorPress Release for Grains, Greens and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacytag:typepad.com,2003:post-340566902007-05-14T20:43:33-07:002007-05-14T20:43:33-07:00For Immediate Release Contact: Ammini Ramachandran Phone: (972) 612 2712 Email: ammini@peppertrail.com Grains, Greens, and Grated Coconuts Recipes and Remembrances of a Vegetarian Legacy In this passionate celebration of her...EditorAlgerian Cuisine Cookbook by Farid Zaditag:typepad.com,2003:post-304742902007-02-14T12:01:59-08:002007-02-14T12:01:59-08:00So, about that book that so many of you have been asking about. A book deal is pending. If you want to test recipes for the book email me at...Editor Grains, Greens, and Grated Coconuts by Ammini Ramachandrantag:typepad.com,2003:post-153816722007-02-04T13:06:14-08:002007-02-04T13:06:14-08:00An Excerpt from Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy By Ammini Ramachandran Chapter One Our History and Heritage Along the coastline of tropical southwestern...EditorTagine Dreams tag:typepad.com,2003:post-151108782007-01-10T07:15:49-08:002007-01-10T07:15:49-08:00I recently had the pleasure of meeting Charles Perry. We spent a little time cooking together and talking about Algerian cuisine. It was a pleasure to spend time with someone...Editor THE FOOD OF TAMPICO: A TASTE OF NORTHERN MEXICO by Habeeb Salloumtag:typepad.com,2003:post-143085202006-12-29T12:18:15-08:002006-12-29T12:18:15-08:00THE FOOD OF TAMPICO: A TASTE OF NORTHERN MEXICO by Habeeb Salloum For a while we gloried in the 21st century luxuries of Club Maeva Miramar, Tampico’s seaside resort. Our...EditorKebab: An Ancient Mesopotamian Treat by Nawal Nasrallah tag:typepad.com,2003:post-124054822006-08-26T17:04:18-07:002006-08-26T17:04:18-07:00Kebab: An Ancient Mesopotamian Treat by Nawal Nasrallah Adapted from a previously published article in Radcliffe Culinary Times vol. xiii, no. 2, fall of 2003) Iraqi Cookbook website If ever...EditorMAPLE SYRUP - QUÉBEC'S LIQUID GOLD by Habeeb Salloumtag:typepad.com,2003:post-122676612006-08-20T14:21:11-07:002006-08-20T14:21:11-07:00MAPLE SYRUP - QUÉBEC'S LIQUID GOLD by Habeeb Salloum ------------------------------------------- photo copyrighted by Montérégie The first time that I stepped in the midst of a sugar maple forest with sap...EditorLife Stories by Kamal Mouzzawaktag:typepad.com,2003:post-122491812006-08-17T14:17:39-07:002006-08-17T14:17:39-07:00Note from Farid Zadi. Kamal and I have been discussing doing something food related on a Pan-Arab level, encompassing all the countries of the Arab speaking world. The project is...EditorBook of Rai Forum Personal Blogs by Farid Zaditag:typepad.com,2003:post-119741292006-08-01T08:50:57-07:002006-08-01T08:50:57-07:00A couple of weeks ago the forum attached to this blog www.bookofraiforum.com started it's first personal food blog by Swiss Chef in Piedmont. This week were are in Burundi with...EditorAnissa Helou and Farid Zadi Demonstration Classes at Central Market Texas Locations August 2006tag:typepad.com,2003:post-112664332006-06-26T16:00:43-07:002006-06-26T16:00:43-07:00Central Market Classes Anissa Helou's Website Chef Farid Zadi's Algerian Cuisine Website The California School of Culinary Arts, Le Cordon Bleu Program where Farid Zadi is an instructor AUSTIN North...EditorMolly’s Moxie: A Recipe by Karen Restatag:typepad.com,2003:post-111701952006-06-20T15:09:41-07:002006-06-20T15:09:41-07:00There’s a scene in “Mostly True” that puts into a nutshell what this book offers. We are in artsy, hip Provincetown, Massachusetts, where Molly has become a chef. With the...EditorBESIDES TACOS AND FAJITAS, MEXICO HAS ALSO A VEGETARIAN CUISINE BY HABEEB SALLOUMtag:typepad.com,2003:post-104063872006-05-09T10:19:12-07:002006-05-09T10:19:12-07:00BESIDES TACOS AND FAJITAS, MEXICO HAS ALSO A VEGETARIAN CUISINE by Habeeb Salloum ------------------------------------------------------------------ From the border of Mexico to the Arctic Circle 'Let's go and have a fajita' is...EditorMANSAF: THE PRIDE OF JORDANIAN CUISINE by Habeeb Salloumtag:typepad.com,2003:post-100583132006-04-18T23:25:14-07:002006-04-18T23:25:14-07:00The first time I sat down to a feast featuring mansaf was in the countryside near Amman, the capital of Jordan. Surrounded by distinguished-looking men in flowing Arab robes, I...EditorQuestions I recieve via email and through comments by Farid Zaditag:typepad.com,2003:post-100175272006-04-16T19:06:38-07:002006-04-16T19:06:38-07:00I get a lot of emails and comments with food questions. Over time I have found many repeat questions. Rather than repeat my answers via email or on the blogs...EditorConversation with Paolo Ferrero by Swiss Chef (Ed McGaugh)tag:typepad.com,2003:post-94321952006-03-13T12:19:34-08:002006-03-13T12:19:34-08:00The Book of Rai Interview with Paolo Ferrero Born in Turin, Paolo is a native Piemontese and speaks English, French, German, Spanish and of course Italian. He comes from a...EditorReturning to the Piemontetag:typepad.com,2003:post-88373272006-02-08T05:29:28-08:002006-02-08T05:29:28-08:00I reached the Alps: the soul within me burned Italia, my Italia, at thy name: And when from out of the mountain’s heart I came And saw the land for...SWISS_CHEFNewsletter by Farid Zaditag:typepad.com,2003:post-86136232006-01-26T20:50:25-08:002006-01-26T20:50:25-08:00Dear readers It is finally coming... In a month or so this blog and my Algerian cuisine blog will be organized differently. The new format will be visually cleaner and...EditorMystery Fruit by Farid Zaditag:typepad.com,2003:post-85009032006-01-21T11:38:21-08:002006-01-21T11:38:21-08:00Please help identify this mystery fruit. Discussion on bookofraiforum .EditorGrasping Grappa by Ed McGaughtag:typepad.com,2003:post-81696682006-01-02T09:24:12-08:002006-01-02T09:24:12-08:00I would have to admit that I am more of a rhum and cognac man, but in the last 8 or 9 years I have become interested in grappa, mostly...SWISS_CHEFFrom Peasant Cuisine to Palace Cuisine By Ammini Ramachandrantag:typepad.com,2003:post-79628582005-12-16T18:34:43-08:002005-12-16T18:34:43-08:00From Peasant Cuisine to Palace Cuisine An Introduction to the culinary history of India From ingenious vegetarian offerings with a wide range of flavors to the elegant meat-centered feasts of...EditorMappila Cuisine of Keralatag:typepad.com,2003:post-78862832005-12-11T20:43:51-08:002005-12-11T20:43:51-08:00Mappila Cuisine of Kerala by Ammini Ramachandran The Muslim influenced Tandoori dishes of Mughal cuisine with its unique technique of marinating meats and vegetables with a careful blend of choicest...EditorAnnouncement By Farid Zaditag:typepad.com,2003:post-78627782005-12-09T20:32:59-08:002005-12-09T20:32:59-08:00Dear readers and contributors I know I've been promising to organize this blog and the other one as soon as possible. The thing that is holding me back is the...EditorNaengmyun, Chilled Noodles by Ji Young Parktag:typepad.com,2003:post-76609272005-11-26T12:07:50-08:002005-11-26T12:07:50-08:00www.bookofraiforum.com discuss cuisines and cultures. Naengmyun is a Northern Korean cold noodle dish from the Pyong-an-do and Hamgyong-do provinces. Traditionally naengmyun was enjoyed during the winter. Pyong-an specializes in mul...EditorKorean Mother Sauces and Stocks by Ji-Young Parktag:typepad.com,2003:post-76468982005-11-25T10:57:35-08:002005-11-25T10:57:35-08:00www.bookofraiforum.com discuss cuisines and cultures. The three most important sauces in Korean cooking are kangjang*, toenjang** and koch'ujang***. All are made with meju, blocks of fermented soybean paste. Commercially packaged...EditorBaechue Tong Kimchi (Whole Cabbage Kimchi) by Ji Young Parktag:typepad.com,2003:post-70657682005-11-19T16:29:00-08:002005-11-19T16:29:00-08:00www.bookofraiforum.com discuss culture and cuisine. Anyone who has ever read a Korean tourist brochure knows that kimchi connects the Korean people to our ancestors, our land, our children, our culture,...Ji-Young ParkNote to Contributorstag:typepad.com,2003:post-75568952005-11-19T14:08:45-08:002005-11-19T14:08:45-08:00DO NOT approve comments to your posts. I will do that. Recently there have been alot of spam comments. Spam comments containing advertising or potential viruses that can do damage...EditorKorean Soy Sauce Marinated Raw Blue Crab, GaeJang by Ji Young Parktag:typepad.com,2003:post-74958482005-11-15T13:32:46-08:002005-11-15T13:32:46-08:00I invite Korean bloggers to join book of rai forum as well as the readers from the University of Hawaii who have been following this series. I'll be posting some...Ji-Young ParkLast 100 visitors 9:20 AM Pacific Standard Timetag:typepad.com,2003:post-74538602005-11-13T09:27:21-08:002005-11-13T09:27:21-08:00The demographics change according to the time of day. I thought it would be fun for the readers and contributors to see a "random" sampling of visitors. 1. Montbran, Bretagne,...EditorDosa Sale at Chez Panissetag:typepad.com,2003:post-74171702005-11-11T11:27:41-08:002005-11-11T11:27:41-08:00Hello All, We thought you might like to know about a clothing sale that the Chez Panisse Foundation and dosa are organizing this Sunday. It will benefit the School Lunch...EditorThai Hot Dogs by Ji Young Parktag:typepad.com,2003:post-74011652005-11-10T11:12:03-08:002005-11-10T11:12:03-08:00I don't know if the place actually serves Thai Hot Dogs, although it would not surprise me. I've never heard of a hot dog with "Thai flavors" but stranger things...Ji-Young ParkSheafs of Green and Red by Karentag:typepad.com,2003:post-73493322005-11-07T13:35:42-08:002005-11-07T13:35:42-08:00No, I'm not working on a rice post. Well, not yet. I just want to show the pictures of what I found out earlier. The photo on the left is...KarenSBook of Rai Food Forum by Farid Zaditag:typepad.com,2003:post-72747762005-11-06T14:29:17-08:002005-11-06T14:29:17-08:00Book of Rai Forum Book of Rai forum seeks to foster cross-cultural, inter-disciplinary dialogues about food. It evolved from this blog which evolved from frustrations with certain food forums. So...EditorA week in the Piedmonttag:typepad.com,2003:post-72703402005-11-06T06:28:59-08:002005-11-06T06:28:59-08:00Heading down: We set out on a foggy Monday morning for Italy, specifically we were headed towards the Piedmont but because we found an interesting Gasthaus for sale on the...SWISS_CHEF