Love, loss and life are the themes that weave through this tale of three generations of Muslim women living in suburban South Africa. Khadeejah Bibi Ballim is a hard-working and stubborn first generation Indian who longs for her beloved homeland and often questions what she is doing on the tip of Africa. At thirty-seven, her daughter Summaya is struggling to reconcile her South African and Indian identities, while Summaya's own daughter, eleven-year old Aneesa, is a girl who has some difficult questions of her own. Is her mother lying to her about her father's death? Why won't she tell her what really happened? Gradually, the past merges with the present as the novel meanders through their lives, uncovering the secrets people keep, the words they swallow and the emotions they elect to mute. For this family, faintly detectable through the sharp spicy aromas that find their way out of Khadeejah's kitchen, the scent of tragedy is always threatening. Eventually it will bring this family together. If not, it will tear them apart.
As any cook knows, the onion has its own defence mechanism: making you cry. The ability of the onion to stimulate tears means that in Yiddish the 'crocodile tears' cried by an insincere person are known as 'onion tears' instead.
Author: Martha Jay
Publisher: Reaktion Books
Look at any recipe for a savory dish and chances are it will start with this step: fry onions in a pan over medium heat. Onions—and their allium family relatives, shallots, garlic, chives, and leeks—are one of the most heavily used ingredients in cuisines all over the world. You’ll rarely find them in the spotlight, though—except for when they are fried into rings or used to repel vampires. In this book, Martha Jay gives alliums their due, offering an illuminating history of these cherished plants that follows the trail of their aromas to every corner of the globe and from ancient times up to today. Going back to the earliest recipes from ancient Mesopotamia, Jay traces the spread of alliums along trade routes through Central Asia and into ancient Greece and Rome. Likewise she follows their spread in East Asia, where they have become indispensable, and of course into Europe and the Americas, where the onion—and its odor—gave rise to the name “Chicago” and the leek became the national symbol of Wales. Celebrated, denigrated, prescribed, and proscribed, onions, garlic, and their relatives can be found—as Jay lavishly demonstrates—in the histories of peasants and kings, in cuisine and art, in tales of colonization and those of resistance, and in medicinal cures and magical potions alike. Her book is a welcome celebration of some of the most important ingredients in the world.
Cut off the top, but leave the root on, as this has the largest amount of sulphur compounds, which is what causes tears when the onion is peeled or cut. Remove the root prior to cooking or eating. If you need to grind the onions for ...
Author: Vijaya Kumar
Publisher: Sterling Publishers Pvt. Ltd
Category: Health & Fitness
Tears and bad breath – these are the two things usually associated with onion and garlic. But there is much more to these two popular vegetables, which are known not only for their unique flavors but also for their therapeutic benefits. Onions and garlic are guaranteed to transform any meal into a profoundly aromatic culinary experience. This book explores the hidden benefits of onion and garlic. It discusses at length the composition of these vegetables, their culinary as well as medicinal uses and tips for proper storage. So forget about tears and bad breath. Appease your taste buds with the pungent smell and flavor of onion and garlic and also discover their curative powers.
Even as a kid I used to think that my mom liked chopping onions, because it gave her license to cry and hide her sorrows behind the onion tears. I wondered if the housewives of Onion Street camouflaged their real tears like my mom ...
Author: Reed Farrel Coleman
Publisher: Simon and Schuster
From the author of the New York Times bestselling Robert B. Parker’s Blind Spot comes a Moe Prager Mystery. It's 1967 and Moe Prager is wandering aimlessly through his college career and his life. All that changes when his girlfriend Mindy is viciously beaten into a coma and left to die on the snow-covered streets of Brooklyn. Suddenly, Moe has purpose. He is determined to find out who's done this to Mindy and why. But Mindy is not the only person in Moe's life who's in danger. Someone is also trying to kill his best and oldest friend, Bobby Friedman. Things get really strange when Moe enlists the aid of Lids, a half-cracked genius drug pusher from the old neighborhood. Lids hooks Moe up with his first solid information. Problem is, the info seems to take Moe in five directions at once and leads to more questions than answers. How is a bitter old camp survivor connected to the dead man in the apartment above his fixit shop, or to the OD-ed junkie found on the boardwalk in Coney Island? What could an underground radical group have to do with the local Mafioso capo? And where do Mindy and Bobby fit into any of this? Moe will risk everything to find the answers. He will travel from the pot-holed pavement of Brighton Beach to the Pocono Mountains to the runways at Kennedy Airport. But no matter how far he goes or how fast he gets there, all roads lead to Onion Street.
As you cut an onion, the knife blade breaks down the tissues in it, releasing chemicals that normally never come in contact ... When receptors in the cornea of your eye sense its presence, they release protective tears to wash it away.
Author: Jay Ingram
Publisher: Simon & Schuster
Discovery Channel host and acclaimed writer Jay Ingram helps you find the answers to questions you've never really settled, like “What is déjà vu?” “Why do we blink?”, “Why are yawns contagious?” and the perennial “Do we really use only 10% of our brains?” Note that this book is a combined and abridged edition of The Science of Why and The Science of Why2. Have you ever wondered if people really do weird things during the full moon? How about whether fingernails grow faster than toenails? And do we really dream in color? Jay Ingram is here to put these and many other long-lived scientific uncertainties to rest in this whimsically illustrated guide to the science of everyday life. Combining the wit of What If? by Randall Munroe and the accessible science smarts of ASAP Science, this new collection features answers to common queries with part sections that address the supernatural, the human body, the animal kingdom, the natural world, and more. It includes fun facts, myth busters and line drawings, all with the end goal of delighting and surprising your inner science geek. Whether these questions have been on your mind constantly, or occasionally resurface like the myth of Loch Ness (Is it real?), whether they’re silly (Why does my pee smell like asparagus?) or serious (Why does time speed up as I age?) or just plain frustrating (Why do mosquitoes love me?), Ingram will settle them once and for all.
To peel the quarter-onion (without any tears at all), I slice across the papery tip of the onion and, without letting go, pull back to the root end. That usually takes the papery layers off in one swipe. I leave the root itself unsliced ...
Author: Bunny Crumpacker
If you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is. The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was? How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking. For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.