Olives Lemons Za atar

Olives  Lemons   Za atar Author Rawia Bishara
ISBN-10 1906868840
Year 2014
Pages 224
Language en
Publisher
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Draws on the author's Palestinian-Arab family life and her experiences as the owner of Brooklyn's Tanoreen restaurant to present a collection of Middle-Eastern recipes, including red snapper in grape leaves and cheese knafeh.

Olives Lemons Za atar

Olives  Lemons   Za atar Author Jumana Bishara
ISBN-10 0857832301
Year 2014
Pages 224
Language en
Publisher
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The recipes in 'Olives, Lemons & Za'atar' represent the best of Middle Eastern cooking and provide something irrestible for every occasion. They include tangy lemony tabbouleh, smoky, rich baba ghanouj, and beautifully spiced lamb shank.

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.

Sirocco

Sirocco Author Sabrina Ghayour
ISBN-10 9780451495303
Year 2016-05-03
Pages 240
Language en
Publisher Clarkson Potter
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Journey to the Middle East and Mediterranean with alluring recipes from Sabrina Ghayour, dubbed “the golden girl of Persian Cookery” by The Observer, in the highly anticipated follow-up to her bestselling debut cookbook, Persiana. Sirocco highlights the use of simple pantry staples and striking flavor combinations to transform everyday dishes. From eye-catching salads to indulgent sweets, each of Ghayour’s recipes is a vibrant addition to the modern home cook’s table.

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.

Our Korean Kitchen

Our Korean Kitchen Author Jordan Bourke
ISBN-10 9781681881867
Year 2017-04-18
Pages 272
Language en
Publisher Simon and Schuster
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Korean food is quickly becoming the biggest trend in the culinary world—Our Korean Kitchen will be your inspiring guide to bringing this delicious and healthy cuisine to your table. Critically acclaimed chef and food writer Jordan and his Korean wife Rejina provide a cultural history of the food of Korea giving context to the recipes that follow. This comprehensive collection of 100+ authentic and accessible dishes explores the ingredients and techniques needed to master Korean cooking. From how to stock a Korean pantry, to full menu ideas, to recipes for every meal and craving, this is the only guide to Korean cooking you’ll ever need. You’ll find delicious recipes for Bibimbap, Kimchi Fried Rice, Crispy Chili Rice Cakes, Chicken Dumpling Soup, Seafood & Silken Tofu Stew, Pickled Garlic, Seafood & Spring Onion Pancakes, Shrimp and Sweet Potato Tempura, Knife-cut Noodles in Seafood Broth, Soy-Marinated Crab, Grilled Pork Belly with Sesame Dip, Grilled Beef Short Ribs, Deep Fried Honey Cookies, and so much more! Chapters: Rice & Savory Porridge Soups & Stews Vegetables, Pickles & Sides Pancakes, Fritters & Tofu Noodles Fish Meat Dessert

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

Artichoke to Za atar

Artichoke to Za atar Author Greg Malouf
ISBN-10 0520254139
Year 1999
Pages 336
Language en
Publisher Univ of California Press
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Written by award-winning chef Greg Malouf and his writing partner, this richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking.

The Gaza Kitchen

The Gaza Kitchen Author Laila El-Haddad
ISBN-10 1682570088
Year 2016-10-01
Pages 304
Language en
Publisher
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This award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families. Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi are among the many culinary figures who have embraced The Gaza Kitchen. This second edition features tantalizing new stories and recipes, a fresh new design in a beautiful hardbound volume, new photos, and an updated index.

Spice

Spice Author Ana Sortun
ISBN-10 0061147834
Year 2014-08-15
Pages 400
Language en
Publisher HarperCollins
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The James Beard Award-winning chef of Oleana, in Cambridge, Massachusetts, sheds new light on the use of herbs and spices in flavorful, Mediterranean-inspired cuisine, offering a collection of recipes that are organized according to spice and herb groupings. Reprint.

Arabesque

Arabesque Author Claudia Roden
ISBN-10 9780307493972
Year 2008-12-18
Pages 352
Language en
Publisher Knopf
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In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt. Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens.

Mamushka

Mamushka Author Olia Hercules
ISBN-10 9781681880747
Year 2015-10-06
Pages
Language en
Publisher Weldon Owen
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A celebration of the food, flavors, and heritage of Eastern Europe—from the Black Sea to Baku, Kiev to Kazakhstan—Mamushka features over 100 recipes for fresh, delicious, and unexpected dishes from this dynamic yet underappreciated region. Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions.

Balaboosta

Balaboosta Author Einat Admony
ISBN-10 9781579655792
Year 2013-09-03
Pages 288
Language en
Publisher Artisan Books
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Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.

Rose Water and Orange Blossoms

Rose Water and Orange Blossoms Author Maureen Abood
ISBN-10 9780762456048
Year 2015-04-28
Pages 256
Language en
Publisher Running Press
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Publishers Weekly’s Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These were the lush ingredients of Maureen Abood’s childhood, growing up as a Lebanese-American in Northern Michigan. As an adult, Maureen was able to use her culinary expertise to revisit the recipes she was reared on, and give them a contemporary American take. She first chronicled her riffs on traditional cuisine in her popular blog, Rose Water and Orange Blossoms. She now shares more than 100 of her innovative and classic Lebanese recipes in this cookbook of the same name. Taking a seasonal, ingredient-focused approach, Maureen presents irresistible dishes that will delight readers who yearn for evocative flavors and healthful components. Recipes include Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced Sweet Bread with Rose Water Milk Glaze. Weaved throughout are Maureen’s stories of her Lebanese upbringing, her travels, and life in a lakeside Michigan town. Rose Water and Orange Blossoms is a celebration of Middle East cuisine, and of using tradition as a springboard for newly delicious dishes.

Pomegranates Pine Nuts

Pomegranates   Pine Nuts Author Bethany Kehdy
ISBN-10 9781848991361
Year 2013-06-06
Pages 224
Language en
Publisher Watkins Media Limited
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New Cookbook from Former ‘Miss Lebanon’ Explores Modern Middle Eastern Cooking The Middle East cradles an ancient cuisine—one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of home cooking which revolves around humble, yet delicious vegetables and grains. It is these that routinely welcome home hungry school children and soothe the appetites of tired workers. They too must be shared with the world. For the past five years, Lebanese-American Bethany Kehdy has sought to demystify Middle Eastern food through her blog DirtyKitchenSecrets.com and her Taste of Lebanon tours. In her debut book, Pomegranates & Pine Nuts, she provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious. From the Hardcover edition.