Artichoke to Za'atar

Modern Middle Eastern Food
Author: Greg Malouf,Lucy Malouf
Publisher: Univ of California Press
ISBN: 9780520254138
Category: Cooking
Page: 336
View: 5872

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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.

Arabesque

Modern Middle Eastern Food
Author: Greg Malouf,Lucy Malouf,William Meppem
Publisher: N.A
ISBN: 9781844005130
Category: Cooking, Middle Eastern
Page: 336
View: 5852

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'Arabesque' provides an A-Z of ingredients and spices used in Middle Eastern cooking and gives a brief history of each ingredient as well as invaluable advice on how to select, prepare and cook them.

Olives, Lemons and Za'atar: The Best Middle Eastern Home Cooking


Author: Rawia Bishara,Jumana Bishara
Publisher: Kyle Books
ISBN: 0857836234
Category: Cooking
Page: 224
View: 5173

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Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion. These dishes represent the flavours of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mother's most treasured harissa), and then developed with a creative flourish of her own. Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need - pickles, yogurt, bread, mezze, salads, stews etc - to enjoy the best home cooking and share the most convivial Middle Eastern hospitality.

How to Grill Everything

Simple Recipes for Great Flame-Cooked Food
Author: Mark Bittman
Publisher: Houghton Mifflin Harcourt
ISBN: 0544790820
Category: Cooking
Page: 576
View: 1844

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The ultimate grilling guide and the latest in Mark Bittman’s acclaimed How to Cook Everything series Here’s how to grill absolutely everything—from the perfect steak to cedar-plank salmon to pizza—explained in Mark Bittman’s trademark simple, straightforward style. Featuring more than 250 recipes and hundreds of variations, plus Bittman’s practical advice on all the grilling basics, this book is an exploration of the grill’s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow “project” recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. You’ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprises—like how to cook paella or bake a whole loaf of bread on the grill—to get the most out of every fire.

Turquoise

A Chef's Travels in Turkey
Author: Greg Malouf,Lucy Malouf,Lisa Cohen
Publisher: Chronicle Books
ISBN: 9780811866033
Category: Cooking
Page: 356
View: 9296

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A culinary odyssey through Turkey draws on the authors' trip through the diverse regions of the country to create their own versions of traditional Turkish cuisine, including Little Kefta Dumplings in Minted Yogurt Sauce, as well as innovative dishes drawing on the flavors and ingredients of the Middle East, such as Roast Chicken with Pine Nut and Barberry Pilav Stuffing or Pistachio Halva Ice Cream.

Malouf

New Middle Eastern Food
Author: Greg Malouf,Lucy Malouf
Publisher: N.A
ISBN: 9781742701455
Category: Cooking
Page: 416
View: 1526

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Following on from the success of their award-winning books, Saha, Turquoise and Saraban, Greg and Lucy Malouf now offer a must-have collection of their delicious recipes. Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It's a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. The book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder, making it easy to find the recipe you're after. Discover the joy of Middle Eastern cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef. With over 300 recipes included, this comprehensive recipe collection is sure to become a classic.

Artichoke

Recipes & Stories from Singapore's Most Rebellious Kitchen
Author: Bjorn Shen
Publisher: Epigram Books
ISBN: 9814615013
Category: Cooking
Page: 272
View: 5222

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Featuring over 90 recipes with full coloured photos and written in a casual, approachable style, this cookbook makes the perfect gift for fans of Artichoke, Bjorn or uninhibitedly rockin’ food in general. Bjorn Shen, chef-owner of popular and rebellious restaurant Artichoke, reveals the scrappy stories and recklessly creative recipes behind his deviant Middle Eastern enterprise in this no-holds barred memoir-cookbook. Expect stories on cooking accidents, tasteless jokes, masochistic behaviour, epic staff meals, ridiculous customer complaints and more. His penchant for unapologetic, full-blown flavour is also reflected in recipes that run the gamut from Middle Eastern-inflected basturma-cured tuna to borderline insane offerings of Oreo ‘pancakes’, a Mamee salad and a humongous lamb shoulder called, appropriately, The Lambgasm.

Heart of the Artichoke and Other Kitchen Journeys


Author: David Tanis
Publisher: Artisan Books
ISBN: 157965407X
Category: Cooking
Page: 344
View: 8271

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A chef of the well-known California restaurant Chez Panisse offers recipes and menus that center around ingredients that are seasonal and locally available, covering main courses, side dishes, and desserts.

Modern Food Service Purchasing: Business Essentials to Procurement


Author: Robert B Garlough
Publisher: Cengage Learning
ISBN: 1133168361
Category: Business & Economics
Page: 864
View: 5200

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MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

A Table in Venice

Recipes from My Home
Author: Skye McAlpine
Publisher: Clarkson Potter
ISBN: 1524760307
Category: Cooking
Page: 288
View: 6916

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Learn how to cook traditional Italian dishes as well as reinvented favorites, and bring Venice to life in your kitchen with these 100 Northern Italian recipes. Traveling by gondola, enjoying creamy risi e bisi for lunch, splashing through streets that flood when the tide is high—this is everyday life for Skye McAlpine. She has lived in Venice for most of her life, moving there from London when she was six years old, and she’s learned from years of sharing meals with family and neighbors how to cook the Venetian way. Try your hand at Bigoli with Creamy Walnut Sauce, Scallops on the Shell with Pistachio Gratin, Grilled Radicchio with Pomegranate, and Chocolate and Amaretto Custard.

Food

The History of Taste
Author: Paul H. Freedman
Publisher: Univ of California Press
ISBN: 9780520254763
Category: Cooking
Page: 368
View: 1040

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This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

Moorish

Flavours from Mecca to Marrakech
Author: Greg Malouf,Lucy Malouf
Publisher: N.A
ISBN: 9781742706955
Category: Cooking
Page: 213
View: 3146

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A celebration of the feasts and flavors of the Middle East, North Africa, Spain and the eastern Mediterranean begins with recipes for spice blends, condiments and preserves before explaining how to transform mundane ingredients into sumptuous meals. By the authors of Arabesque.

Green Kitchen Travels

Healthy vegetarian food inspired by our adventures
Author: David Frenkiel,Luise Vindahl
Publisher: Hardie Grant Books
ISBN: 1743582722
Category: Cooking
Page: 256
View: 4223

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Delicious, nutritious vegetarian and vegan recipes inspired by flavours from around the world, by the bestselling authors behind the Green Kitchen Stories blog. David, Luise and their daughter Elsa are a family who love to travel. Hungry to see and taste more of the world, they had embarked on an around-the-world trip by the time Elsa was just seven months old. Take your own inspiration from their travels: start the day with indulgent almond pumpkin waffles from San Francisco, tuck into a raw beansprout pad thai from Thailand for lunch, and a Sri Lankan vegetable curry for supper. With easy to find ingredients and simple instructions, these recipes are sure to be a success. With stunning photography and food styling, as well as personal anecdotes and images from the authors’ travels, Green Kitchen Travels shares modern and inspiring vegetarian, vegan and gluten-free recipes.

Saha

A Chef's Journey Through Lebanon and Syria
Author: Greg Malouf,Lucy Malouf
Publisher: Hardie Grant Publishing
ISBN: 1742732429
Category: Cooking
Page: 352
View: 8845

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Praise for the author: "The food transcends some of the traditions in presentation but remains authentic in taste." -- the "New York Times" on Greg Malouf's restaurant, MoMo

The Whole Beast: Nose to Tail Eating


Author: Fergus Henderson
Publisher: Harper Collins
ISBN: 0062013203
Category: Cooking
Page: 224
View: 8544

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The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

Taste of Beirut

175+ Delicious Lebanese Recipes from Classics to Contemporary to Mezzes and More
Author: Joumana Accad
Publisher: Health Communications, Inc.
ISBN: 0757317707
Category: Cooking
Page: 320
View: 1954

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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

Saraban


Author: Greg Malouf,Lucy Malouf
Publisher: Hardie Grant Publishing
ISBN: 1742735525
Category: Cooking
Page: 747
View: 2037

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Following on from the success of their award-winning books, Saha and Turquoise, Greg and Lucy Malouf now explore one of the world’s earliest and greatest empires: Saraban is an unforgettable journey through the culinary landscapes of ancient Persia and modern-day Iran. Persian cooking is one of the oldest and most sophisticated cuisines in the world and its influence has spread across India and the Middle East to North Africa and the Iberian Peninsula and even through Medieval Europe. It’s a cuisine that is subtle, elegant and alluring, which rejoices in rice, uses fresh herbs in abundance and combines meat, fish, fruit and vegetables with exotic spices, such as saffron, cardamom and dried limes. In Saraban, Greg and Lucy discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf. Then discover the joy of Persian cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef.

True Roots

A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar
Author: Kristin Cavallari
Publisher: Rodale Books
ISBN: 1623369177
Category: Cooking
Page: 272
View: 5361

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From New York Times bestselling author Kristin Cavallari comes a cookbook that reveals what she eats every day. In Balancing in Heels, Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with True Roots, Cavallari shows you that improving the way you eat doesn’t have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy. So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from real ingredients. She wants her food to be true, as close to its natural state as possible. Her recipes—green banana muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.

New Feast

Modern Middle Eastern Vegetarian
Author: Lucy Malouf,Greg Malouf
Publisher: Hardie Grant
ISBN: 9781743793213
Category: Cooking
Page: 272
View: 5735

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The Middle East has long had a vibrant tradition of home-style vegetarian cuisine – from their abundant fresh salads, dips and breads to their delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's approach to vegetarian food comes from their love of traditional Middle Eastern flavor combinations. The recipes in New Feast are new interpretations of Middle Eastern food, inspired by the spirit of generosity and sharing that characterizes 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. With sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes – this is a beautiful cookbook for anyone wanting to take vegetarian cuisine to new, flavorsome heights.

Well Fed 2

More Paleo Recipes for People Who Love to Eat
Author: Melissa Joulwan
Publisher: Greenleaf Book Group
ISBN: 0989487504
Category: Cooking
Page: 251
View: 7109

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"Grain, sugar, legume, dairy free, Whole 30 approved"--Cover.