Food and Cooking of Africa and the Middle Eastern

A Fascinating Journey Through Rich and Diverse Cuisines: the Culinary History, the Ingredients, the Techniques and Over 150 Authentic Dishes
Author: Josephine Bacon,Jenni Fleetwood
Publisher: Lorenz Books
ISBN: 9780754815280
Category: Cooking
Page: 256
View: 4715

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A fabulous collection of delicious recipes from all over Africa and the Middle East which captures the authentic flavors of a fascinating and undiscovered culinary region.

Classic Vegetarian Cooking from the Middle East and North Africa


Author: Habeeb Salloum
Publisher: Interlink Publishing
ISBN: 162371012X
Category: Cooking
Page: 288
View: 3235

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The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.

Food Culture in the Near East, Middle East, and North Africa


Author: Peter Heine
Publisher: Greenwood Publishing Group
ISBN: 9780313329562
Category: Cooking
Page: 181
View: 3756

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Describes the ingredients, cooking methods, and typical meals of people from the Near and Middle East and Africa, and examines the impact of religion on the eating habits of Muslims, Jews, and Christians from the region.

The Complete Illustrated Food and Cooking of Africa & the Middle East

Ingredients, Techniques, 170 Recipes, 650 Photographs
Author: Josephine Bacon,Jenni Fleetwood
Publisher: N.A
ISBN: 9780754819837
Category: Cooking
Page: 256
View: 3197

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The introduction to this exciting volume details the countries covered, their cooking traditions, the ingredients and the techniques that are needed for successful dishes. The following six chapters cover recipes from all over the regions, providing over 170 dishes ranging from appetizers and main courses to refreshing fruit desserts and delectable pastries.

The SPANISH, MIDDLE EASTERN and AFRICAN COOKBOOK


Author: Pepita Aris,Jenni Fleetwood,Josephine Bacon
Publisher: N.A
ISBN: 9781844779550
Category:
Page: 512
View: 5925

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This vibrant book brings together the authentic cooking styles of Spain, Africa and the Middle East in a collection of more than 300 recipes. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Falafel and Houmus, slow-cooked Moroccan tagines and vibrant Spanish paellas, but also exotic dishes such as Joloff Chicken and Rice, from west Africa, and Tanzanian Fish Curry. Containing 1400 photographs, these easy-tofollow recipes, with step-by-step instructions and professional tips, make a superb resource of ideas, and a perfect instructional guide.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 5119

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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.

Levant: Recipes and memories from the Middle East


Author: Anissa Helou
Publisher: HarperCollins UK
ISBN: 0007448627
Category: Cooking
Page: 352
View: 5511

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Anissa Helou’s Levant is a collection of mouth-watering recipes inspired by Anissa’s family and childhood in Beirut and Syria, and her travels around the exciting regions of the eastern Mediterranean and the Middle East.

Food Cultures of the World Encyclopedia


Author: Ken Albala
Publisher: ABC-CLIO
ISBN: 0313376263
Category: Social Science
Page: 1400
View: 9917

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This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. * Entries covering over 150 countries and cultures from around the world * More than 100 expert contributors * Vignettes * An index that facilitates cross-cultural comparison

Crazy Water, Pickled Lemons

Enchanting dishes from the Middle East, Mediterranean and North Africa
Author: Diana Henry
Publisher: Mitchell Beazley
ISBN: 1784724041
Category: Cooking
Page: 192
View: 9453

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In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.

Feast

Food of the Islamic World
Author: Anissa Helou
Publisher: HarperCollins
ISBN: 0062363042
Category: Cooking
Page: 544
View: 7595

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NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.

Mediterranean Street Food

Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East
Author: Anissa Helou
Publisher: Harper Collins
ISBN: 0060891513
Category: Cooking
Page: 304
View: 9029

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Who can resist a chickpea fritter in Nice, a kebab in Athens, an aniseed cookie in Tuscany, hummus in Tel Aviv, stuffed zucchini in Genoa, or a potato omelet in Spain? Cold or hot, sweet or savory, street food is everyone's temptation. Anissa Helou loves street food. When she travels, she stops at every tea cart, sandwich stand, and candy stall to trade stories with local vendors and learn the recipes that tempt the crowds. Join her on a fascinating adventure around the Mediterranean, where eating on the street is a way of life. Learn the secret ingredients to the perfect Stuffed Mussels sold on the streets of Istanbul. Come along to a Berber woman's Moroccan Bread stall in Marrakech. Buy a sweet, sticky Semolina Cake from a cart in Cairo. From simple salads to fragrant barbecues to irresistible dips and drinks, each dish can be enjoyed on its own, or two or three may be combined to make a meal. With lively black-and-white photographs from Anissa's travels and more than eighty-five fast, flexible, flavorful recipes, Mediterranean Street Food offers home cooks the chance to experience the tastes of distant lands without leaving the kitchen.

The Food of Oman

Recipes and Stories from the Gateway to Arabia
Author: Felicia Campbell
Publisher: Andrews McMeel Publishing
ISBN: 1449474772
Category: Cooking
Page: 288
View: 2572

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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.

From the Lands of Figs and Olives

Over 300 Delicious and Unusual Recipes from the Middle East and North Africa
Author: Habeeb Salloum,James Peters
Publisher: I.B.Tauris
ISBN: 9781860640384
Category: Cookery, Arab
Page: 253
View: 9800

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This cookbook on Middle Eastern and North African cuisine provides a wealth of new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen. The authors are Canadians of Arab descent, and their familiarity with both Western and Arab cultures produces accessible recipes and anecdotes.

Malouf

New Middle Eastern Food
Author: Greg Malouf,Lucy Malouf
Publisher: N.A
ISBN: 9781742701455
Category: Cooking
Page: 416
View: 6143

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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.

A taste of thyme

culinary cultures of the Middle East
Author: Sami Zubaida,Richard Tapper,Claudia Roden,University of London. Centre of Near and Middle Eastern Studies
Publisher: I. B. Tauris & Company
ISBN: N.A
Category: Cooking
Page: 302
View: 485

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Includes information on Afghanistan, alcohol, almonds, Araqi people, Azarbayjan, barley, butchers, butter, cheese, coffee, color of food, dates, eggs, Egypt, fish, Gilanis, Greece and Greeks, honey, India, Iran, Islam, Islamic Revolution, Israel, Istanbul, Kurds, Kurdistan, Lebanon, meat milk, Morocco, Ottoman Empire, Ramadan, rice, soup, sugar, Syria, Turkey and Turks, water, wine, women, yoghurt (yogurt), etc.

New Feast

Modern Middle Eastern Vegetarian
Author: Lucy Malouf,Greg Malouf
Publisher: N.A
ISBN: 9781742708423
Category: Cooking
Page: 272
View: 7764

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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.

Honey & Co.

The Cookbook
Author: Itamar Srulovich,Sarit Packer
Publisher: Little, Brown
ISBN: 0316337161
Category: Cooking
Page: 304
View: 7081

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Named Cookbook of the Year by the Sunday Times (UK) Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015 The Guild of Food Writer's (UK) Award Winner for Best First Book "Honey & Co.'s food--taking its cue from generations of dedicated home cooks--captures everything that is generous, hearty, and delicious in the Middle East."--Yotam Ottolenghi After falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co., one of London's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve. Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. HONEY & CO. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure.

Mediterranean

Food of the Sun :Over 400 Vibrant Step-by-Step Recipes from the Shores of Italy, Greece, France, Spain, North Africa and the Middle East with Over 1400 Stunning Photographs
Author: Jacqueline Clark,Joanna Farrow
Publisher: Lorenz Books
ISBN: 9781844772636
Category:
Page: 512
View: 7248

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The evocative dishes of the Mediterranean bring vivid sun-drenched tastes and aromas to your kitchen.