The New Book of Middle Eastern Food

The New Book of Middle Eastern Food Author Claudia Roden
ISBN-10 0307558568
Year 2008-12-24
Pages 528
Language en
Publisher Knopf
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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

A Book of Middle Eastern Food

A Book of Middle Eastern Food Author Claudia Roden
ISBN-10 0394719484
Year 1974
Pages 453
Language en
Publisher Vintage
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More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.

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.

The Food of Spain

The Food of Spain Author Claudia Roden
ISBN-10 9780062091680
Year 2011-07-12
Pages 624
Language en
Publisher Harper Collins
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One of our foremost authorities on Mediterranean, North African, and Italian cooking, Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in The Food of Spain. The James Beard Award–winning author of the classic cookbooks A Book of Middle Eastern Food and A Book of Jewish Food now graces food lovers with the definitive cookbook on the Spanish cuisine, illustrated with dozens of gorgeous full-color photographs that capture the color and essence of this wonderfully vibrant nation and its diverse people, traditions, and culture.

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.

A Middle Eastern Feast

A Middle Eastern Feast Author Claudia Roden
ISBN-10 9780241951118
Year 2011-04-07
Pages 102
Language en
Publisher Penguin UK
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Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.

The Complete Middle East Cookbook

The Complete Middle East Cookbook Author Tess Mallos
ISBN-10 0804838763
Year 2007-03
Pages 374
Language en
Publisher Tuttle Publishing
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The cuisine of the Middle East has always had its devotees, and eating at Lebanese, Syrian, Turkish or Greek restaurants has delighted many people in recent years. But relatively few have tackled these dishes in their own kitchens. Now, with The Complete Middle East Cookbook, anyone can produce delectable meals from the exotic worlds of Homer, Omar Khayyam and the Arabian Nights. Author Tess Mallos provides carefully tested recipes set out in easy-to-follow steps, with many of the dishes illustrated in eighty superb color photographs. Including regional dishes from Greece, Turkey, Lebanon, Egypt, Syria, Afghanistan, Cyprus and Kuwait, to name a few, this is the definitive book for anyone interested in Middle Eastern cooking. Praise for the hardcover edition: "Astonishing in its scope."-Craig Claiborne, The New York Times "A tasteful tour of the Middle East. Each country is introduced with a short history, and descriptions are given of typical cooking methods and ingredients. The food is beautifully photographed, and recipes are easy to follow.."School Library Journal

The Middle Eastern Vegetarian Cookbook

The Middle Eastern Vegetarian Cookbook Author Salma Hage
ISBN-10 0714871303
Year 2016-04-11
Pages 272
Language en
Publisher Phaidon Press
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A collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by Phaidon. A definitive, fresh and approachable collection of 150 traditional recipes from an authoritative voice on Middle Eastern home cooking, Salma Hage’s new book is in line with the current Western trends of consciously reducing meat, and the ancient Middle Eastern culture of largely vegetarian, mezze style dining. Traditionally, the Middle Eastern diet consisted largely of vegetables, fruits, herbs, spices, pulses, grains and legumes. Salma simplifies this fast becoming popular cuisine with easily achievable recipes, many with vegan and gluten-free options. Drawing inspiration from ancient and prized Phoenician ingredients, from grassy olive oil to fresh figs and rich dates, this book offers an array of delicious breakfasts and drinks, mezze and salads, vegetables and pulses, grains and desserts. Salma shows how to easily make the most of familiar everyday fruits and legumes, as well as more exotic ingredients now widely available outside of the Middle East, with nourishing recipes so flavourful and satisfying they are suitable for vegetarians and meat-eaters alike.

Ottolenghi The Cookbook

Ottolenghi  The Cookbook Author Yotam Ottolenghi
ISBN-10 9781446407097
Year 2012-05-08
Pages 304
Language en
Publisher Random House
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'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella Lawson Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: ‘[A] book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’ Nigel Slater, The Observer Magazine ‘Possibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.’ Caroline Jowett, Daily Express ‘A wonderful book for vegetarians and cake lovers alike’ Bee Wilson, Sunday Times

Jerusalem

Jerusalem Author Yotam Ottolenghi
ISBN-10 9781448148585
Year 2012-09-06
Pages 320
Language en
Publisher Random House
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Winner of the Observer Food Monthly Cookbook of the Year 2013. Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover. Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.

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.

Arabian Nights Cookbook

Arabian Nights Cookbook Author Habeeb Salloum
ISBN-10 9781462905249
Year 2012-02-28
Pages 160
Language en
Publisher Tuttle Publishing
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**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award** Prepare delicious and healthy meals with this award-winning Arabian cookbook For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world. The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas. Authentic Arabian recipes include: Classic Hummus Chickpea Puree Spicy Eggplant Salad Hearty Meat and Bulghur Soup Tandoori Chicken, Omani-Style Golden Meat Turnovers Fish Fillets in an Aromatic Red Sauce Spicy Falafel Patties Delicious Stuffed Zucchini Cardamom Fritters with Walnuts in Orange-Blossom Syrup Real Arab Coffee Made Just Right And many more…

The Lebanese Kitchen

The Lebanese Kitchen Author Salma Hage
ISBN-10 0714864803
Year 2012-10-22
Pages 512
Language en
Publisher Phaidon Press
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Collects some of the best Lebanese recipes, including lamb freekeh, chicken hashweh, pan-fried sardines, broccoli quinoa salad, and pears poached in arak.

Lebanese Cuisine

Lebanese Cuisine Author Anissa Helou
ISBN-10 1904010415
Year 2003
Pages 256
Language en
Publisher Grub Street the Basement
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More than just a collection of recipes, LEBANESE CUISINE offers a richly detailed portrait of the crown jewel of Middle Eastern cuisines. Short-listed for the prestigious Andre Simon Award in England, this book has garnered rave reviews from both sides of the Atlantic. "Lovers of gourmet food with a sense of adventure will welcome the addition of this book to their shelves".--NEW YORK POST.

Sultan s Kitchen

Sultan s Kitchen Author Ozcan Ozan
ISBN-10 9781462906390
Year 2012-07-03
Pages 160
Language en
Publisher Tuttle Publishing
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"Not to be missed…a gem. This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection."—Boston Globe Ranging from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant, today's Turkish cuisine is fresh, distinctive, and flavorful—the result of over five centuries of culinary tradition. Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup), or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients. The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!