Experience the best travel stories for yourself! Join a local expert and uncover hidden gems on this Lonely Planet Experience powered by Urban Adventures. From Italian to Middle Eastern, American to all things artisan, this Washington DC food tour reveals where to find the very best bites in DC. Sample everything from craft beer and pizza to delicious pastries and freshly baked bread. As we swagger down the road, tasting the city as we go, your local guide will fill you in on all the juiciest historic gossip from H Street and beyond.
Portland's growing hot spot for new restaurants, distillers, oyster shuckers, brewers, roasters, smokers, bakers and more is on Munjoy Hill, along Washington Ave. and East Bayside! There are new food and beverage spots opening up left and right, and this tour will visit several of the bright new stars while highlighting all the culinary pioneers in this newly revitalized area for wining and dining. This tour starts atop scenic Munjoy Hill with the "butteriest croissants", just singled out as a contributor to Portland earning the "Restaurant City of the Year" by Bon Appetite (August, 2018) Then it's a walk past the historic Portland Observatory and Eastern Cemetery with a history lesson in route. The moveable feast continues on Washington and MAY include some of the following: from Triple D famous fried clams, smoked meats, seafood chowder, freshly shucked oysters, frites cooked in duck fat, the "real" Italian & craft beer.
Why take the mainstream and dull history tours when you can take the "Dark Tour of Split" where you will learn the basic history facts regarding our city and hear all about the "dark" part of it, too. You will love this tour. That is, if you love tales of murders, witches, whores, drug dealers, heretics, inquisition, tragic love stories, and much, much more. Split is 1700 years old, so it can tell many interesting stories from its history, and a bunch of them can be classified as "dark". Tour starts at the Eastern entrance to our old palace and then we head to the smaller and less used streets of the palace where we can bring to life the centuries and centuries of our dark history more easily, the macabre underbelly of Split that is the backbone of this tour. We will even visit some hidden gems in the old part of the city, which locals like to keep to themselves. At the end of the tour, we head towards the promenade near the sea, where we will enjoy a cold Croatian craft beer.
A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain 'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi 'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool - the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.
A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain 'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi 'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool - the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.
Ale is a type of beer brewed from malted barley using a top-fermenting brewers' yeast. This yeast ferments the beer quickly, giving it a sweet, full bodied and fruity taste. Most ales contain hops, which impart a bitter herbal flavour that helps to balance the sweetness of the malt and preserve the beer. The other major style of beer lager is bottom-fermented. Ales are common in the United Kingdom, Ireland, Belgium, Germany, the eastern provinces of Canada, South Australia and among craft beer consumers in the United States. The German word for "top fermenting" is "obergärig", the French equivalent is "Haute fermentation". Ales typically take 3 to 4 weeks to make, although some varieties can take as long as 4 months. Lagers take significantly longer to brew than ales and tend to be less sweet.
A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool - the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.
Written by locals, Fodor's travel guides have been offering expert advice for all tastes and budgets for more than 80 years.Gorgeous scenery, hip cities, and a growing wine and craft beer scene make Oregon one of the top destinations for adventure and culture lovers alike. With Fodor's Oregon, travelers can successfully navigate the Pacific Coast's beautiful beaches and Portland's unique neighborhoods, while also enjoying Willamette's wineries and the hiking opportunities of the Cascade Mountain range.This travel guide includes:· Dozens of full-color maps· Hundreds of hotel and restaurant recommendations, with Fodor's Choice designating our top picks· Multiple itineraries to explore the top attractions and what's off the beaten path· In-depth breakout features on Whale-Watching in the Pacific Northwest and Wine Tasting in the Willamette Valley· Major sights such as Crater Lake National Park, Oregon Zoo and Lan Su Chinese Garden· Coverage of Portland, the Oregon Coast, Willamette Valley, Eugene, Ashford, Bend, Columbia River Gorge, Mt.Hood, Central Oregon, Crater Lake National Park, Southern Oregon, and Eastern OregonPlanning to visit more of the Pacific Northwest? Check out Fodor's travel guide to the Pacific Northwest with Oregon, Washington & Vancouver.
A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... Great stuff' Yotam Ottolenghi'A zingingly evocative collection of personal stories... Calling it a cookbook does it a disservice. Zaitoun deserves to be read as much as cooked from' Observer Food Monthly Bursting with the freshness and brightness that is characteristic of all Levantine cuisine, Palestinian food is fragrant, healthy and delicious. From a colourful array of bountiful mezze dishes to rich slow-cooked stews flavoured with aromatic spice blends, it's a cuisine that represents the very best of modern Middle Eastern cookery. In this beautiful Palestinian cookbook, food writer Yasmin Khan shares recipes and stories from her travels through the region. On her journey she harvests black olives from the groves of Burquin in the West Bank, hand-rolls maftool - the plump Palestinian couscous - in home kitchens in Jenin and even finds time to enjoy a pint with workers at the Taybeh brewery, which is producing the first Palestinian craft beer. As she feasts and cooks with Palestinians of all ages and backgrounds, she learns about the realities of their everyday lives. Zaitoun includes herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, and has a special focus on vegetarian versions of Palestinian classics. It has recipes for olive, fig and honey tapenade, roast chicken stuffed with pine nuts and raisins, and pomegranate passion cake, among many others. And surrounding the recipes, there is a chorus of stories from those who love, live and cook with Palestine in their hearts.