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    RecipesManiac.com   >   Holiday Cookbooks   >   Easter

       
     

    Easter Cookbooks and Recipes


    Easter Bunny Easter is the Christian religious festival that marks the crucification and resurrection of Jesus. It is observed by Christians around the world, but for many people is also a secular holiday.

    The date of Easter moves from year to year (and differs between Western and Eastern Christianity) because it is calculated according to a complex formula related to the Jewish Passover, and the Jewish is based on lunar rather than solar cycles.

    There are many recipes, dishes, and traditions associated with Easter. Some Easter recipes include:
      Figolla
    • Figolla - This is a famous Maltese recipe. It is a biscuit, coated with icing, and stuffed with sweet ground almonds. It usually made into shapes such as a fish, a lamb, a heart, etc.

    • Paska - This is a famous Ukrainian recipe for sweet bread. It is made from a containing butter, eggs and sugar as well as flour, and is glazed with egg and water. The inside of the bread is yellow and white, the yellow is said to represent Christ, and the white to represent the Holy Spirit. Amish cuisine contains a similar recipe, also eaten at Easter, and also known as "paska".

    • Sarmale - This is a Romanian recipe for cabbage rolls. The rolls are stuffed with ground meat, rice, and onions. Sarmale are eaten at Easter and on Christmas Eve Serbian cuisine has a similar dish, which is known as Sarma, and is also eaten at Easter and Christmas Eve.

    • Sarmale - This is a Romanian recipe for cabbage rools. The rolls are stuffed with ground meat, rice and onions, and are often eaten at Easter, as well as on Christmas Eve.


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    Easter Cookbooks

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    Cooking in Russia - YouTube Channel Companion

    By Greg Easter

    Easter Greg
    Paperback (274 pages)

    Cooking in Russia - YouTube Channel Companion
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    • Cooking in Russia Youtube Channel Companion
    Product Description:
    The author shares over 40 years of his experience with professional tips and trade secrets, as well as a fascinating history of Russian cuisine explained for the first time in English. This is a comprehensive guide to more than 150 instructional cooking videos on YouTube by the author from around the world, as well as additional recipes and methods never before revealed.

    Cooking in Russia - Volume 3: Focus on Food Chemistry

    By Greg Easter

    Easter Greg
    Paperback (292 pages)

    Cooking in Russia - Volume 3: Focus on Food Chemistry
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    • Cooking in Russia Volume 3 Focus on Food Chemistry
    Product Description:
    In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipes, most of which have accompanying online videos. This unusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations covering over 25 different topics. If you have ever wondered about such things as what the exact differences are between types of onions, or what bay leaves actually do at the chemical level, or what makes foods a certain color and what that color indicates, or why fresh tomatoes are sometimes combined with puréed tomatoes in sauces, or the science of how flambéing changes the flavor profile of a dish, or why stocks have to be simmered at a specific temperature for optimum results, and many other such questions, here are the scientifically accurate answers presented in clear language. The text is also sprinkled with tidbits of food history and a humorous take on life in restaurant kitchens. Perhaps even more valuable for chefs and serious cooks, the author introduces a never before seen method for producing your own tertiary flavorings, which are those psychologically tantalizing additives that are the trade secrets of commercial food manufacturers. Only instead of using bottles of chemicals, here this is accomplished using only natural foods, ordinary kitchen equipment and a brilliant novel technique. There is also an extensive glossary of terms relating to beers and wines at the back of the book. If you are an aspiring chef, you absolutely need this book. Understanding food chemistry has never been more important than in this age of molecular gastronomy. This isn't just dry theory. You will be able to make use of these methods in any commercial or home kitchen immediately.

    Cooking in Russia - Volume 2

    By Greg Easter

    Easter Greg
    Paperback (228 pages)

    Cooking in Russia - Volume 2
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    • Cooking in Russia Volume 2
    Product Description:
    In this second volume, the author continues to share his decades of experience with professional tips and trade secrets from restaurants around the world. In addition to dozens of restaurant-tested recipes (each one with highly detailed step-by-step directions), this volume contains a wealth of information on such topics as producing your own dried seasonings from unexpected ingredients, technical aspects of braising, a lot about molecular flavor chemistry, microwave oven physics (and why you should care), mastering the art of cooking perfect steaks (including an original chart that will change how you think about cooking meat), a guide to spices from India and the reasons for toasting spices in different ways, a dozen common food myths debunked, selecting wines for cooking, some interesting food history, and more.

    40 Years in One Night - Hilarious True Adventures of a Restaurant Chef

    By Greg Easter

    Easter Greg
    Paperback (156 pages)

    40 Years in One Night - Hilarious True Adventures of a Restaurant Chef
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    • 40 Years in One Night Hilarious True Adventures of a Restaurant Chef
    Product Description:
    If you're already a fan of his many professional cooking videos, just wait until you get to know the guy behind the camera! Here's an autobiography like nothing you've ever seen before. After having started out as one of the pioneers of the computer revolution in Silicon Valley, he left to follow his destiny of becoming a chef, eventually working in top restaurants on three continents. Fascinating stories from a lifetime of travels reveal the inner politics in restaurant kitchens, hilarious encounters with Hollywood celebrities and, just as his YouTube viewers have came to expect, some insightful lessons in molecular food chemistry. He also explains some little-known aspects of life in modern Russia, where he has been living for the last few years. There's never a dull moment and laughs galore!

    Vegetables for Carnivores - A Cookbook for the Reluctant Vegetarian

    By Greg Easter

    Easter Greg
    Paperback (152 pages)

    Vegetables for Carnivores - A Cookbook for the Reluctant Vegetarian
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    • Vegetables for Carnivores A Cookbook for the Reluctant Vegetarian
    Product Description:

    Using only standard kitchen equipment and readily available fruits and vegetables, the author reveals a completely new way to produce deep, rich flavors that convincingly reproduce meat and fish dishes from around the world. See how eggplant can be turned into ground beef; how zucchini can taste like bacon; how carrots can replace pork, and even okra prepared the right way can simulate lobster!  The transformation of pomegranate into corned beef is something that you have to taste to believe. This is not just another vegetarian cookbook. The methods here are unlike anything ever published before, based on the author's advanced education in food chemistry and decades of experience in the food industry. If you want to increase fiber, fruits and vegetables in your diet, but just can't give up meat, this is the solution you've been waiting for. This is not just a collection recipes, but also the methodology for how to transform recipes of your own choosing into vegetarian cuisine.


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