Flavours of Aleppo

Celebrating Syrian Cuisine
Author: Dalal Kadé-Badra,Elie Badra
Publisher: Whitecap Books Limited
ISBN: 9781770501782
Category: Cooking
Page: 166
View: 2301

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Offers recipes exploring the cuisine of Syria, including babaghanouj with pomegranate, kibbeh tartar, and chicken with olives.

The Natural History of Aleppo and Parts Adjacent

Containing a Description of the City, and the Principal Natural Productions in Its Neighbourhood, Together with an Account of the Climate, Inhabitants, and Diseases, Particularly of the Plague, with the Methods Used by the Europeans for Their Preservation
Author: Alexander Russell
Publisher: N.A
ISBN: N.A
Category: Aleppo (Syria)
Page: 446
View: 4899

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The Natural History of Aleppo, and Parts Adjacent

Containing a Description of the City, and the Principal Natural Productions in Its Neighbourhood; Together with an Account of the Climate, Inhabitants, and Diseases; Particularly of the Plague, with the Methods Used by the Europeans for Their Preservation
Author: Alexander Russell
Publisher: N.A
ISBN: N.A
Category: Aleppo (Syria)
Page: 266
View: 3439

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Aromas of Aleppo

The Legendary Cuisine of Syrian Jews
Author: Poopa Dweck
Publisher: Harper Collins
ISBN: 0062042645
Category: Cooking
Page: 400
View: 2476

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When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian–Jewish American, has devoted much of her life to preserving and celebrating her community's centuries–old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalizing photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are: •Bazargan–Tangy Tamarind Bulgur Salad •Shurbat Addes–Hearty Red Lentil Soup with Garlic and Coriander •Kibbeh–Stuffed Syrian Meatballs with Ground Rice •Samak b'Batata–Baked Middle Eastern Whole Fish with Potatoes •Sambousak–Buttery Cheese–Filled Sesame Pastries •Eras bi'Ajweh–Date–Filled Crescents •Chai Na'na–Refreshing Mint Tea Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients–featuring whole grains, vegetables, legumes, and olive oil–but with their own distinct cultural influences. In Aromas of Aleppo, cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts–such as the twelve–course Passover seder.

Scents and Flavors

A Syrian Cookbook
Author: N.A
Publisher: NYU Press
ISBN: 1479843938
Category: Literary Collections
Page: 352
View: 1479

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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.

Nujeen - Flucht in die Freiheit. Im Rollstuhl von Aleppo nach Deutschland


Author: Christina Lamb,Nujeen Mustafa
Publisher: HarperCollins
ISBN: 3959676344
Category: Drama
Page: 304
View: 6227

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Was bedeutet es wirklich, ein Flüchtling zu sein, durch den Krieg frühzeitig erwachsen werden zu müssen, die geliebte Heimat hinter sich zu lassen und vom Wohlwollen anderer abhängig zu sein? Die junge Syrerin Nujeen erzählt, wie der syrische Krieg eine stolze Nation zerstört, Familien auseinander reißt und Menschen zur Flucht zwingt. In Nujeens Fall zu einer Reise durch neun Länder, in einem Rollstuhl. Doch es ist auch die Geschichte einer willensstarken jungen Frau, die in Aleppo durch eine Krankheit ans Haus gefesselt ist und sich mit amerikanischen Seifenopern Englisch beibringt, weil sie die große Hoffnung auf ein besseres Leben hat. Eine Hoffnung, die sich fern der Heimat in Deutschland erfüllen kann. »Ein unglaubliche tapferes Mädchen. Nujeen, ich bin stolz auf dich!« Bear Grylls »Außergewöhnlich! Die Angst, die Erschöpfung und die Niedergeschlagenheit sind auf jeder Seite greifbar.« The Times

The History of the Decline and Fall of the Roman Empire


Author: Edward Gibbon
Publisher: Cosimo, Inc.
ISBN: 1605201308
Category: History
Page: 580
View: 3679

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The History of the Decline and Fall of the Roman Empire is Edward Gibbon's magnum opus, written and published over a 13-year period beginning in 1776. It not only chronicles the events of the downfall starting with the end of the rule of Marcus Aurelius, but proposes a theory as to why Rome collapsed: the populace, Gibbon theorizes, lost its moral fortitude, its militaristic will, and its sense of civic duty. History is considered a classic in world literature, and Gibbon is sometimes called the first "modern historian" for his insistence upon using primary sources for his research. Many scholars today still use his highly regarded work as reference. In this sixth of seven volumes, readers will find Chapter 52 ("More Conquests by the Arabs") through Chapter 63 ("Civil Wars and the Ruin of the Greek Empire"), which cover the continued wars between Constantinople and the Arabs; the rise of Harun al Rashid; Islamic advances in the sciences; the invasion of Rome by the Saracens; the state of the Byzantine Empire in the 10th century; the rise of Greek power and influence in the Eastern Roman Empire; the Paulicans; the establishment of a Bulgarian kingdom; the origin of the Russian monarchy; the rise of the Normans in Italy; the life of Robert Guiscard; the many conquests of Sicily; the origin of the Seljuk Turks and their empire; the Turkish conquest of Jerusalem; the First, Second, and Third Crusades; the break between the Greeks and Latins in Constantinople; the rule of Emperor Baldwin I; the resurgence of Greek power in Constantinople; the origins of the family of Courtenay; and the establishment of the Greek Empire. English parliamentarian and historian EDWARD GIBBON (1737-1794) attendedMagdelan College, Oxford for 14 months before his father sent him to Lausanne, Switzerland, where he continued his education. He published Essai sur l'tude de la Littrature (1761) and other autobiographical works, including Mmoire Justificatif pour servir de Rponse l'Expos, etc. de la Cour de France (1779).

The Edible Atlas

Around the World in Thirty-Nine Cuisines
Author: Mina Holland
Publisher: Canongate Books
ISBN: 085786856X
Category: Cooking
Page: 368
View: 1175

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'A delight to read' RACHEL KHOO Shortlisted for the 2015 Fortnum & Mason Food Book Award Winner of UK's Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015 'When we eat, we travel.' So begins The Edible Atlas. Mina Holland takes you on a journey around the globe, demystifying the flavours, ingredients and techniques at the heart of thirty-nine cuisines. What's the origin of kimchi in Korea? Why do we associate Argentina with steak? What's the story behind the curries of India? Weaving anecdotes and history - from the role of a priest in the genesis of camembert to the Mayan origins of the word 'chocolate' - with recipes and tips from food experts such as Yotam Ottlolenghi, Jos Pizarro and Giorgio Locatelli, The Edible Atlas is an irresistible tour of the cuisines of the world for food lovers and armchair travellers alike.