Modern Flavors of Arabia

Recipes and Memories from My Middle Eastern Kitchen
Author: Suzanne Husseini,Petrina Tinslay
Publisher: N.A
ISBN: 9780449015612
Category: Cooking
Page: 190
View: 8748

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A sumptuous tour of Middle Eastern food culture offers a variety of recipes inspired by centuries of culinary tradition and includes options ranging from pilafs and falafel to kibbeh and fattouche. Original.

Modern Flavors of Arabia

Recipes and Memories from My Middle Eastern Kitchen
Author: Suzanne Husseini
Publisher: Appetite by Random House
ISBN: 0449015629
Category: Cooking
Page: 208
View: 1330

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Modern Flavors of Arabia takes you on a culinary journey to the Middle East to explore a food culture that spans centuries. Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother's cooking and enjoy her refreshingly new take on the traditional--pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom. Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche. Recipes are arranged by Breakfast, Lunch, Dinner and Dessert and a whole chapter is dedicated to mezze. Suzanne's stories and ideas on how to serve each dish accompany the beautifully illustrated and easy-to-follow recipes. Let Suzanne's refined Arabian cuisine inspire you. Fill your kitchen with the warm, exotic scents of the Middle East, and surprise yourself with how easy it is to create these mouthwatering delicacies at home.

Modern Flavours of Arabia


Author: Suzanne Husseini
Publisher: Hardie Grant Publishing
ISBN: 9781742702896
Category: Cooking, Arab
Page: 208
View: 4462

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Previously published as: When Suzanne cooks. 2010.

The Middle Eastern Kitchen


Author: Ghillie Basan
Publisher: Hippocrene Books
ISBN: 9780781811903
Category: Cooking
Page: 240
View: 5046

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This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.

The Flavours of Arabia

Cookery and Food in the Middle East
Author: Florian Harms,Lutz Jäkel
Publisher: N.A
ISBN: 9780500513583
Category: Cookery, Arab
Page: 271
View: 4038

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Eighty-eight recipes from Morocco, Tunisia, Libya, Egypt, Jordan, Syria, and Lebanon.

Arabian Delights

Recipes & Princely Entertaining Ideas from the Arabian Peninsula
Author: Amy Riolo
Publisher: Capital Books
ISBN: 9781933102559
Category: Cooking
Page: 213
View: 8697

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Introducing the rich and exotic traditions of Arabian cuisine with recipes and entertaining ideas from the Arabian Peninsula's romantic past and trendy present

Cardamom and Lime

Recipes from the Arabian Gulf
Author: Sarah Al-Hamad
Publisher: Interlink Books
ISBN: 9781566568494
Category: Cooking
Page: 128
View: 7542

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This stunning book contains a wealth of delicious recipes that reflect the flavors and traditional dishes of the Arabian Gulf: Bahrain, Oman, Kuwait, Qatar, the United Arab Emirates and Saudi Arabia. Little is known in the West about this rich cuisine. Cardamom and Lime provides readers with the inspiration to create these wonderful dishes. Throughout the book there are beautiful photographs and feature spreads to give a flavor of life in the Gulf and its mouthwatering cuisine.

The Complete Middle East Cookbook


Author: Tess Mallos
Publisher: Tuttle Publishing
ISBN: 9780804838764
Category: Cooking
Page: 470
View: 3113

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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

Under the Shade of Olive Trees

Recipes from Jerusalem to Marrakech and Beyond
Author: Merijn Tol,Nadia Zerouali
Publisher: Abrams
ISBN: 1613126689
Category: Cooking
Page: 288
View: 7078

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Dutch writers and cooks Nadia Zerouali and Merijn Tol are in love with the culture and foods of the Mediterranean-Arabian world. They set out on a journey that took them across Morocco and Tunisia, Syria and Lebanon, Sicily and Spain, to experience the rich, exotic flavors of the Middle East. Here, they unpack the secrets to the region’s healthful and intensely flavorful food. They teach the reader about the ingredients—from orange blossom and honey to coriander and argan oil—and how to use them to maximize taste. The region’s food is alive with color, as illustrated by the luscious photographs that accompany the more than 100 recipes. But it is the taste and texture of the foods that will win readers’ hearts: creamy labne, sweet pomegranate, flaky filo pastry, silky hummus. There are whole grains, such as simple summer bulgur salads and vegetable couscous, and tricks for preparing meat to be as flavorful as possible. Easy enough for cooking novices, Under the Shade of Olive Trees will transport readers to a magical, delicious region of the world.

Savoring the Spice Coast of India

Fresh Flavors from Kerala
Author: Maya Kaimal
Publisher: Morrow Cookbooks
ISBN: 9780060192570
Category: Cooking
Page: 240
View: 5620

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Introduces the staples, basic ingredients, and spices that make up Southern Indian cuisine.

Flavours of the Spice Coast


Author: K.M. Mathew
Publisher: Penguin Books India
ISBN: 9780143029007
Category: Cookery, Indic
Page: 120
View: 9744

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The Southwestern Coast Of India, Famous For Its Spices, Has Been A Cultural Melting Pot For Two Thousand Years. Jews, Muslims And Christians, Merchants And Missionaries Came And Stayed, Adding Their Influences To The Region S Culture And Cuisine. The Traditional Produce Of The Coast Is The Base For A Diverse Range Of Dishes. Vegetables Like Yam And Tapioca, Fruits Like Coconut, Mango And Banana, And, Of Course, A Feast Of Fish And Prawn Are Combined In New And Interesting Forms. Written Over A Period Of Nearly Fifty Years By Mrs Mathew, These Wonderful Recipes Draw Upon The Rich Heritage Of Kerala Food. They Combine The Traditional And The Innovative, Vegetarian And Non-Vegetarian, Creating A Collection To Suit Every Palate And Every Pocket. There Are Traditional Kerala Favourites Like Appam With Stew And Parotta With Kurma Curry, As Well As Popular Snacks Like Banana Chips And Murukku. From Street Corner Specialities Like Trivandrum Chicken To The More Adventurous Fish With Mango, Or Even Meen Pollichathu (Fish Roasted In A Plantain Leaf), This Book Is Sure To Add Many A New Dish To Your Repertoire.

Sweet Myrtle and Bitter Honey

The Mediterranean Flavors of Sardinia
Author: Efisio Farris,Laurie Smith,Jim Eber,Rohan Van Twest
Publisher: Rizzoli International Publications
ISBN: 9780847829927
Category: Cooking
Page: 272
View: 2562

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Celebrates Italian regional cuisine with a collection of recipes that capture the unique flavors and foods of Sardinia, featuring more than one hundred dishes that include watermelon salad with arugula and ricotta salata, pannacotta with bitter honey, and bruschetta with sausage and pecorino sardo.

The Middle Eastern Cookbook


Author: Maria Khalifé,Stuart West
Publisher: Interlink Publishing Group Incorporated
ISBN: 9781566566759
Category: Cooking
Page: 160
View: 8510

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Over 120 traditional recipes from the Middle East, including: Bahrain, Egypt, Iran, Iraq, Jordan, Kuwait, Lebanon, Saudi Arabia, Syria, the United Arab Emirates, and Yemen.

Scents and Flavors

A Syrian Cookbook
Author: Charles Perry
Publisher: NYU Press
ISBN: 1479856282
Category: Cooking
Page: 352
View: 1971

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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. 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. 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.

Classic Vegetarian Cooking from the Middle East and North Africa


Author: Habeeb Salloum
Publisher: Interlink Publishing
ISBN: 162371012X
Category: Cooking
Page: 288
View: 3172

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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.

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: 8873

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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.

Chemistry and Technology of Flavours and Fragrances


Author: David Rowe
Publisher: John Wiley & Sons
ISBN: 1405148071
Category: Science
Page: 352
View: 5055

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Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. From the identification and synthesis of materials such as cinnamaldehyde and vanillin in the 19th Century to the current application of advanced analytical techniques for identification of trace aroma compounds present in natural materials, the flavour and fragrance industry has developed as a key part of the worldwide specialty chemicals industry. With contributions mainly coming from industry based experts, Chemistry & Technology of Flavours and Fragrances provides a detailed overview of the synthesis, chemistry and application technology of the major classes aroma compounds. With separate chapters covering important technical aspects such as the stability of aroma compounds, structure – odour relationships and identification of aroma compounds, this book will be essential reading for both experienced and graduate level entrants to the flavour & fragrance industry. It will also serve as an important introduction to the subject for chemists and technologists in those industries that use flavours and fragrances, eg food, cosmetics & toiletries, and household products. David Rowe is Technical Manager at De Monchy Aromatics Ltd., Poole UK

Flavors of the Middle East

Recipes and Stories from the Ancient Lands
Author: Ghillie Basan
Publisher: N.A
ISBN: 9781849754927
Category: Cooking, Middle Eastern
Page: 160
View: 2553

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Aromatic, fragrant, and spicy, the flavours of the Middle East are steeped in a fascinating history, and this book chronicles the essential dishes that you would encounter should you travel these ancient lands. 65 authentic recipes make it easy to prepare an exciting aromatic feast at home.

A New Book of Middle Eastern Food

The Essential Guide to Middle Eastern Cooking. As Heard on BBC Radio 4
Author: Claudia Roden
Publisher: Penguin UK
ISBN: 1405937785
Category: Cooking
Page: 560
View: 7001

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'Meticulously collected, compellingly assembled, lovingly told ... informative, delectable and incredibly useful' Yotam Ottolenghi Claudia Roden's A Book of Middle Eastern Food is your ultimate cookbook and guide to the rich and exotic recipes of the Middle East . . . As heard on BBC Radio 4's new 5-part series. First published in 1968, Claudia Roden's bestselling classic Book of Middle Eastern Food revolutionized Western attitudes to the cuisines of The Middle East. Containing over 500 modern and accessible recipes that are brought to life with enchanting stories, memories and culinary wisdom, this book takes readers on a cook's tour of countries including Syria, Lebanon, Egypt, Turkey, Greece and Morocco. Inside there's a delicious array of dishes to try: Hot Stuffed Vine Leaves, Sweet and Sour Aubergine Salad, Courgette Meatballs, Persian Lamb, Moroccan Tagine with Fruit and Honey, Hummus, Tabbouleh, Turkish Delight and Coconut Orange Blossom and Lemon Cake. Now in this beautiful new edition, Roden's timeless work will continue to inform and inspire as the next generation of cooks discovers its riches. 'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson

Cooking in Iran

Regional Recipes and Kitchen Secrets
Author: Najmieh Batmanglij
Publisher: N.A
ISBN: 9781933823959
Category: Cooking
Page: 728
View: 7302

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Najmieh Batmanglij was exiled from Iran 39 years ago. She was living in France where she did not speak the language or have proper documents - and above all, she was pregnant. Out of a nostalgia and yearning to connect with her roots, she wrote her first cookbook, Food of Life, as a kind of love letter to her children. She wanted to share with them all the good things she had experienced growing up in a traditional family in Iran. Over the years, Food of Life has been called "the definitive book on Persian cooking" by the Los Angeles Times and "the Persian cookbook Bible" by Iranians and others. Food of Life was followed by six more cookbooks including Silk Road Cooking, which according to the New York Times, read like "a good novel - once you start it's hard to put down." But as she worked on these books at home in America, a fantastical dream took hold - a craving to revisit Iran and celebrate the specialties and traditional dishes of each region. The challenges that faced her - emotional, political, and logistical - were daunting, but she felt she had to do it. She knew from her Silk Road research trip to China twenty years earlier that, under the bulldozer of modernity, Iran too would soon lose many of its traditional ways, special cooking techniques, and small artisanal workshops. Najmieh was determined to capture and preserve them before that happened. After five years of overcoming obstacles, meticulous planning, and ten thousand miles of traveling the length and breadth of Iran - cooking with local cooks, visiting workshops, and developing recipes - Najmieh's dream has been realized with the creation of Cooking in Iran: Regional Recipes and Cooking Secrets. This book is a distillation of those past five years. It is an authoritative exploration of a cuisine whose cultural roots are among the deepest of any in the world. Najmieh takes us with her on an extraordinary culinary journey: from the daily fish market in Bushehr, on the Persian Gulf, where she and her host buy and cook a 14-pound grouper in a tamarind, cilantro, and garlic sauce, to the heart of historical Isfahan, in central Iran, where she prepares lamb necks in a yogurt, saffron, and candied orange peel sauce topped with caramelized barberries. Traveling north to the Caspian Sea, she introduces us to the authentic Gilaki version of slow-cooked duck in a pomegranate and walnut sauce, served over smoked rice; and the unique flavors of a duck-egg omelet with smoked eggplant and baby garlic. Lingering in the north, in tribal Kurdistan, she treats us to lamb-and-bulgur meatballs filled with caramelized onions and raisins in a saffron sauce. Dropping south, to Bandar Abbas on the coast, she teases our palate with rice cooked in date juice and served with spicy fish, while in Baluchistan she cooks spiced goat in a pit overnight and celebrates the age-old method of making bread in hot ashes. At every village and off-the-beaten-track community, Najmieh unearths traditional recipes and makes surprising new discoveries, giving us a glimpse along the way of the places where many of the ingredients for the recipes are grown. She treks through the fields and orchards of Iran, showing us saffron being picked in Khorasan and pomegranates in Yazd, dates harvested by the Persian Gulf, pistachios in Kerman, and tea and rice by the Caspian. With more than 250 recipes and 400 photographs, Cooking in Iran is packed with inspiring ideas and practical tips - everything you'll need for recreating these glorious dishes so that you can embark on a culinary journey of your own.