Modern Flavors of Arabia

Modern Flavors of Arabia Author Suzanne Husseini
ISBN-10 9780449015629
Year 2012-10-02
Pages 208
Language en
Publisher Appetite by Random House
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Modern Flavors of Arabia takes you on a culinary journey to the Middle East to explore a food culture that spans centuries. Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother's cooking and enjoy her refreshingly new take on the traditional--pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom. Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche. Recipes are arranged by Breakfast, Lunch, Dinner and Dessert and a whole chapter is dedicated to mezze. Suzanne's stories and ideas on how to serve each dish accompany the beautifully illustrated and easy-to-follow recipes. Let Suzanne's refined Arabian cuisine inspire you. Fill your kitchen with the warm, exotic scents of the Middle East, and surprise yourself with how easy it is to create these mouthwatering delicacies at home.

Modern Flavours of Arabia

Modern Flavours of Arabia Author Suzanne Husseini
ISBN-10 9781742737973
Year 2012-02-01
Pages 372
Language en
Publisher Hardie Grant Publishing
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Modern Flavours of Arabia serves up a generous helping of tradition and good eating from the kitchen of Suzanne Husseini. Authentic Arabian dishes inspired by Suzanne’s fondest food memories are blended with an elegant, modern take: crepes are speckled with pistachios and sweetened with rose syrup, and scones are enhanced with dates, orange and cardamom. The classics are here too: tabbouleh, hummus, shawarma and homemade labneh. These are the foods that Suzanne loves to cook for breakfast, lunch and dinner, and she wants us to love making them, when recreating the same flavours at home.

The Food of Oman

The Food of Oman Author Felicia Campbell
ISBN-10 9781449474775
Year 2015-10-13
Pages 288
Language en
Publisher Andrews McMeel Publishing
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In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.

Summers Under the Tamarind Tree

Summers Under the Tamarind Tree Author Sumayya Usmani
ISBN-10 9781781012079
Year 2016-04-07
Pages 244
Language en
Publisher Frances Lincoln
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Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. Pakistani food is influenced by some of the world’s greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.

Honey Co

Honey   Co Author Itamar Srulovich
ISBN-10 9781444754681
Year 2014-06-19
Pages 304
Language en
Publisher Hachette UK
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*Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards* *Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015* *Sunday Times Food Book of the Year 2014* 'Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.' BBC Good Food Magazine *Best Newcomer in the Observer Food Monthly Awards 2013* This is our food, this is our restaurant - fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything. Squeeze in, grab a chair, ignore or enjoy the noise, the buzz, and tuck in. Leave room for dessert - cheesecake, a marzipan cookie with a Turkish coffee. Let us look after you - welcome to Honey & Co. Chapters include: Mezze; Fresh Salads; Light Dinners; Balls & stuff; Slow cooked; Veggie; Dessert; Drinks

The Middle Eastern Kitchen

The Middle Eastern Kitchen Author Rukmini Iyer
ISBN-10 9781472384799
Year 2016
Pages 224
Language en
Publisher Parragon Books Ltd
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The Middle East is steeped in rich culinary traditions and this new collection, featuring recipes from food writer and UK MasterChef contestant Rukmini Iyer, showcases regional cooking at its very best. Deceptively simple yet full of flavor, these recipes are easy to follow and accessible for cooks new to Middle Eastern cooking. The Middle Eastern Kitchen offers simple, modern, and authentic dishes, including cinnamon-spiced kofte and tangines, pomegranate-strewn salads, jeweled rice dishes, and pastries and desserts infused with cardamom and honey. The depth, complexity, and variety of the food and cooking styles are truly extraordinary and will inspire all your senses.

Palestine on a Plate

Palestine on a Plate Author Joudie Kalla
ISBN-10 9781911127048
Year 2016-09-15
Pages 240
Language en
Publisher Jacqui Small LLP
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There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking styles and flavours. Furthermore it presents recipes from the Palestinian home, rather than those traditionally found in restaurants and in most books. Whereas many contemporary Middle Eastern cookery books offer a modern interpretation of ancient recipes, which dilute their authenticity, the recipes in this cookbook are the real deal. This practical cookery book will feature colourful, gorgeous photography evoking the vibrancy and romance of the country.

Sitto s Kitchen

Sitto s Kitchen Author Janice Jweid Reed
ISBN-10 1457512467
Year 2012-12
Pages 172
Language en
Publisher Dog Ear Publishing
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Sitto's Kitchen includes the original recipes and memories carried by the author's grandmother onto the shores of Ellis Island in 1912. These treasures, taught to her grandmother in Aleppo, Syria, comprise over 100 years of traditional Arab cooking. Author Janice Jweid Reed remembers, "In 1966, I started compiling my grandmother's recipes in a little spiral notebook. Years later, as my worn and food-stained notebook captured the fruits of my own labors, I realized these recipes were too precious to lose. They're a testament to all those cooks before me who faithfully preserved their heritage, mother to daughter, through the generations." Over the years, knowing these time-honored dishes were an important part of her cultural heritage, the author's notebook led to this cookbook. Sitto's Kitchen guides the reader with a Basics chapter offering tips on pantry staples, cook's tools and the ingredients needed to create this delicious cuisine. Recipe titles written in both English and Arabic, a Where to Buy It section and photos of many of the dishes are all included with today's cooks in mind. The author carefully describes techniques used long ago but has simplified and updated them. Young cooks or those new to this distinctive cuisine will find the cook's notes at the end of each recipe a helpful and contemporary touch. Charming stories and anecdotes will give readers a window into the past. Culinary delights, from an Aleppo breakfast of butter-soft turnovers to after-dinner Arab coffee and sweets, highlight this unique cuisine. Tantalizing Open Meat Pies, Tamarind Meatballs, aromatic Barley Pilaf and Syrian Stuffing are mouth watering. Phyllo-encrusted Spinach Rolls, healthy soups, salads and grains, including several Bulgar Wheat dishes, will appeal to vegetarians. The next generations of young Arab cooks who long for these traditional foods will be drawn into Sitto's Kitchen. Readers exploring new cuisines will find these Middle Eastern spices and fragrant herbs carrying them to ancient lands. Sitto's Kitchen is a homespun adventure in Middle Eastern cookery, simply prepared, with no mystery and traditionally preserved by generations of Syrian cooks who served these humble dishes to their families with love.

Persiana

Persiana Author Sabrina Ghayour
ISBN-10 9781845339678
Year 2014-05-06
Pages 240
Language en
Publisher Hachette UK
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BEST COOKBOOK OF THE YEAR - Observer Food Monthly Awards 2014 Persiana: the new must have cookbook. Sabrina Ghayour's debut cookbook Persiana is an instant classic.... The Golden Girl - Observer Food Monthly A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

Taste of Beirut

Taste of Beirut Author Joumana Accad
ISBN-10 9780757317705
Year 2014-09-02
Pages 320
Language en
Publisher Health Communications, Inc.
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Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, the The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine. With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the fabulous flavors of the Middle East and makes them completely accessible to home cooks. Each recipe features step-by-step instructions, Accad's warm teaching style, and breathtaking color photographs that will make mouths water

Pomegranates and Roses

Pomegranates and Roses Author Ariana Bundy
ISBN-10 0857206907
Year 2012-08-21
Pages 224
Language en
Publisher Simon & Schuster UK
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Ariana's family roots are firmly planted in Persian soil. She inherited her love of food and cooking from her grandparents - who grew cherries, plums, apricots, apples, sugar beets, wheat and barley, bred sheep and goats for dairy, and had beautiful vineyards producing prized grapes - and from her father, who owned and ran the first fine-dining French restaurant in Iran. With recipes such as Ice in Heavenand Pomegranate and Walnut Stew with Chicken, Ariana manages to capture the sensual, exotic pleasure of Persian cuisine as well as celebrating the values and traditions cherished by her forefathers. Their memories of when life was simpler, family mattered above all else and eating together was of paramount importance provide an evocative leitmotif. In this beautiful book, she pays tribute to the rich heritage, cultural and culinary, that has shaped her approach to life, cooking and eating.

Classic Lebanese Cuisine

Classic Lebanese Cuisine Author Kamal Al-Faqih
ISBN-10 9780762756490
Year 2009-09-01
Pages 256
Language en
Publisher Rowman & Littlefield
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Savory, heart-healthy Lebanese recipes from a renowned chef The cuisine of Lebanon epitomizes the best of the Mediterranean diet, which is highly regarded for its positive health benefits. Abounding in vegetables, grains, fresh herbs and spices, poultry, and lamb, it yields meals replete with robust, earthy flavors. In Classic Lebanese Cuisine, Chef Kamal Al-Faqih presents 170 dazzling recipes that reflect the full breadth of authentic Lebanese cuisine. Featuring favorites such as baba ghannouj, tabbouli, and kibbi, this book also presents Al-Faqih's signature classics, like London broil layered with pita and garlic yogurt, and heart-healthy fire-roasted wheat with lamb. With step-by-step instructions accompanied by full-color photographs throughout, this book makes Lebanese cuisine accessible to everyone who seeks to reproduce their favorite flavors and dishes—from the merely curious to more experienced cooks.

Scents and Flavors

Scents and Flavors Author
ISBN-10 9781479843930
Year 2017-05-02
Pages 352
Language en
Publisher NYU Press
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This popular 13th-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup—an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike.

New Feast

New Feast Author Lucy Malouf
ISBN-10 1742708420
Year 2014-11-01
Pages 272
Language en
Publisher
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The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant tradition of home-style vegetarian cuisine - from their abundant fresh salads, dips and breads to a diverse collection of delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed for sharing and enjoying in company. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavour combinations and the importance of colour and texture. The recipes are new interpretations of Middle Eastern Food, inspired by the spirit of generosity and sharing that characterises the region. Think Glazed apple-raisin fritters, zucchini blossom and preserved lemon risotto with ricotta and parmesan or Griddled broccolini with almonds and harissa butter. The Malouf's have you covered with sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes - to name but a few. Full of stunning photography of food and scenery, New Feast offers a rich and diverse compendium of recipes in a beautiful, cloth-bound package.

The Iraqi Cookbook

The Iraqi Cookbook Author Lamees Ibrahim
ISBN-10 0957048815
Year 2013-09-01
Pages 302
Language en
Publisher
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This cookbook is full of authentic recipes that have been handed down through the generations, developed and enriched over time, and infused with cultures of different eras. Throughout Lamees Inbrahim singles out only those ingredients available to a Western reader, and suggests plausible alternatives where necessary.