Recipes and Remembrances from an Eastern Mediterranean Kitchen

A Culinary Journey Through Syria, Lebanon, and Jordan
Author: Sonia Uvezian
Publisher: N.A
ISBN: N.A
Category: Cooking
Page: 438
View: 1957

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Located in the very heart of the eastern Mediterranean, the area comprising Syria, Lebanon, and Jordan has provided the world with what is considered by many to be Arab food at its best. In this landmark, one-of-a-kind volume Sonia Uvezian gives this time-honored cuisine the kind of presentation it truly deserves. "Recipes and Remembrances from an Eastern Mediterranean Kitchen" is a revelatory work rich in personal reminiscences; insightful quotations, anecdotes, and proverbs; valuable information on ingredients, utensils, daily meals, and traditions; and evocative period illustrations. Sonia Uvezian's many memories and associations establish a sense of place and emotional pull rarely encountered in Middle Eastern culinary literature. The "eastern Mediterranean Kitchen" in the title is actually that of her family's summer home in the Bekaa Valley, Lebanon's fertile agricultural and winemaking region, as well as the one in their Beirut apartment. It is where the Uvezians prepared the food they grew themselves or bought from nearby farms, orchards, and markets. Written by an expert in the field and over two decades in the making, "Recipes and Remembrances" is a fascinating and highly original book imbued with a keen historical perspective and a deep respect for the region's cultural heritage. Few cookbook authors have approached their subjects with the thorough, painstaking research reflected in this work. A profound understanding of eastern Mediterranean food shines through in its hundreds of superb, clearly written recipes, which are often preceded by illuminating introductory remarks. From the definitive section on pomegranates and pomegranate molasses through the fabulous chapters on desserts and beverages, this book provides indispensable reading for anyone interested in the cookery and culture of Syria, Lebanon, and Jordan. Like the author's groundbreaking classics, "The Cuisine of Armenia" and "Cooking from the Caucasus," which were among the first to bring Middle Eastern and Caucasian cooking to America, it is long on such traditional dishes as tabbuleh and baklava but also includes innovations, among them Damascus-Style Cheese Dip with Toasted Sesame Seeds and Nigella and Grilled Quail with Sour Cherry Sauce. Timeless and timely, "Recipes and Remembrances from an Eastern Mediterranean Kitchen" is a welcome blend of outstanding scholarship and entertaining reading. A genuine contribution to culinary literature, it has achieved the status of a classic. ABOUT THE AUTHOR: Sonia Uvezian was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, including "The Cuisine of Armenia," "Cooking from the Caucasus," and "The Book of Yogurt." Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appetit, Vogue, and numerous other publications."

The Cuisine of Armenia


Author: Sonia Uvezian
Publisher: N.A
ISBN: 9780970971678
Category: Cooking
Page: 487
View: 7147

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Situated at the crossroads of east and west between the Mediterranean, Black, and Caspian seas, the richly historic region of Armenia has provided the world with one of its most varied and exciting culinary traditions. Fragrant with the aromas of spices and herbs, Armenian cuisine abounds in succulent kebabs, stuffed vegetables and fruits, opulent pilafs, delectable breads, and irresistible pastries and confections that have been perfected by generations of ingenious cooks over a period of many centuries. The 375 recipes and variations in this book range from time-honored favorites to inspired innovations and include many highly original specialties from the Caucasus, which were previously unknown in the West. You will find all the classics in this definitive guide - tanabour, dolma, sarma, keufteh, shish kebab, moussaka, boereg, manti, lahmajoon, lavash, pideh, choereg, gatah, baklava, tel kadayif, kurabia, and many more. As a bonus, the book includes a number of Sonia Uvezian's own superb creations, derived from the Armenian tradition, important contributions to a vigorous culinary style. Among these are Pomegranate-Glazed Roast Chicken with Apricot and Chestnut Stuffing; Fried Fish with Oranges, Black Olives, and Mint Leaves; Saffron Rice Pilaf with Toasted Almonds and Sesame Seeds; and Yogurt Cream (a delectable low-calorie alternative to sweetened whipped cream). The book also includes valuable historical information, a selection of perfectly harmonized menus, and an excellent glossary. Long recognized as the standard in its field, The Cuisine of Armenia has received outstanding reviews from major publications both in this country and abroad and has been a selection of four different book clubs. Written by one of America's most gifted cookbook authors, it is a "must have" volume, whether you already own one or dozens of books on Armenian, Middle Eastern, or eastern Mediterranean cooking. Sonia Uvezian was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, including Recipes and Remembrances from an Eastern Mediterranean Kitchen, Cooking from the Caucasus, and the Book of Yogurt. Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appetit, Vogue, and numerous other publications.

Lebanese Cuisine


Author: Anissa Helou
Publisher: N.A
ISBN: 9781906502188
Category: Cooking, Lebanese
Page: 256
View: 1225

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An updated edition of this fascinating book, which was short listed for the prestigious Andre Simon Award when it was first published, remains the only fully comprehensive collection of truly authentic Lebanese recipes available in the English language. As such, Lebanese Cuisine is a valuable contribution to our culinary knowledge.There are over 250 classical recipes which represent an important part of the rich and turbulent history of this beautiful and bountiful country. The delicious arrays of world-famous mezze, offering light and refined servings, a delight to both eye and palate, provide a style of eating perfectly suited to today?s health-conscious cook. There are wonderful vegetarian dishes as well as aromatic stews, many of which can be left to cook slowly, allowing flavours to develop and often tasting even better when eaten the following day. It is Mediterranean food of elegance and infinite variety, using in delectable combinations, simple, healthy ingredients. Vegetables, fruit, nuts, grains and cold-pressed oils, rich in vitamins are features of every dish.

Around a Greek Table

Recipes & Stories Arranged According to the Liturgical Seasons of the Eastern Church
Author: Katerina Whitley
Publisher: Rowman & Littlefield
ISBN: 0762794909
Category: Cooking
Page: 256
View: 9769

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Kefi, loosely translated, is the Greek sense of joy, and is often found around the dinner table during large and boisterous family meals of Spanakopita, Keftedes (Greek meatballs), and much, much more. Largely considered a bit of a mystery to Americans, Greek cooking is far more expansive than simply prepping up a few gyro sandwiches and Greek salads. There is an earthiness about Greek cooking, an amalgam of many historic influences. Lighter than southern Italian, much less pretentious than French, much more refined than Middle Eastern, Greek cuisine at its best is aromatic, tasty, and satisfying. Around a Greek Table explores the intricacies of Greek cooking and makes these once-mysterious recipes both understandable and possible. The book also delves deep into stories of Greek life and kefi around the dinner table. The 100 recipes are organized around the Eastern Church’s yearly seasons, each explored in one of eight chapters, with historical and personal essays exploring the ancient stories that are told around Greek tables in the honored tradition of combining myths with food.

The Book Of Yogurt


Author: Sonia Uvezian
Publisher: Ecco
ISBN: 9780880016513
Category: Cooking
Page: 176
View: 8004

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Now back in print, the internationally acclaimed The Book of Yogurt offers over 300 flavor-packed recipes ranging from hearty peasant fare to elegant creations. Sonia Uvezian, an Armenian born and raised in Lebanon, expands yogurt beyond the narrow limitations of desserts and snack foods and incorporates it into an impressive array of international dishes, among them South American Pumpkin Soup, Balkan Moussaka, Russian Beef Stroganov, and Caribbean Papaya Frappé Also included is a section on making yogurt, along with outstanding recipes for frozen yogurt. A genuine contribution to culinary literature, this indispensable guide will take its readers on a voyage of discovery that will inspire yogurt lovers to new gastronomic heights as well as create a whole new following for this guardian of good health.

The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition [4 Volumes]

The Greatest Recipes from Around the Globe
Author: Jeanne Jacob,Michael Ashkenazi
Publisher: ABC-CLIO
ISBN: 1610694694
Category: COOKING
Page: 1656
View: 7472

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This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. • Contains more than 400 new recipes for a total of more than 1600 recipes • Includes the newly independent countries of Kosovo and South Sudan, and tiny countries like St. Kitts and Nevis, Nauru, Palau, and Vanuatu • Features anecdotal information on typical dishes, styles of eating, and unusual ingredients for each country

Storied Dishes

What Our Family Recipes Tell Us about who We are and where We've Been
Author: Linda Murray Berzok
Publisher: ABC-CLIO
ISBN: 9780313381676
Category: Cooking
Page: 176
View: 1198

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We are what we eat—not just physiologically, but culturally. This collection of cross-cultural, generational essays, and accompanying recipes shows the profound importance of food dishes within American women's lives. * Over 40 contributors, including well-known food writers, food historians, scholars, chefs, editors, and other professionals, representing the spectrum of cultural backgrounds and experiences of American women * Presents original, never before published works * Showcases personal photos of contributors, stained and tattered recipes, unique foods, and women who originated dishes * Introduction describes the involving story of the editor's initial inspiration and the scope of book

Day of Honey

A Memoir of Food, Love, and War
Author: Annia Ciezadlo
Publisher: Simon and Schuster
ISBN: 1416583947
Category: Biography & Autobiography
Page: 382
View: 6269

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The author discusses her marriage to a man from Beirut, the bond she forged with her Lebanese in-laws, and how she found love, good food, and a meaningful life, despite dividing her time between wartorn Iraq and Lebanon.

Eat, Drink, and Be Healthy

The Harvard Medical School Guide to Healthy Eating
Author: Walter Willett
Publisher: Simon and Schuster
ISBN: 1501164775
Category: Health & Fitness
Page: 432
View: 848

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In this national bestseller based on Harvard Medical School and Harvard School of Public Health research, Dr. Willett explains why the USDA guidelines--the famous food pyramid--are not only wrong but also dangerous.

Tapas

The Little Dishes of Spain
Author: Penelope Casas
Publisher: Alfred a Knopf Incorporated
ISBN: 0307265528
Category: Cooking
Page: 247
View: 8788

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In an updated rendition of her classic guide to Spanish cookery, the author of ¡Delicioso! and The Foods and Wines of Spain furnishes a variety of recipes, both old and new, for Spanish-style appetizers, sauces, pâtés, salads, and pastries, and includes menus and serving suggestions. 25,000 first printing.

The Complete Middle East Cookbook


Author: Tess Mallos
Publisher: Tuttle Publishing
ISBN: 9780804838764
Category: Cooking
Page: 470
View: 5958

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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

Everyday Life in the Muslim Middle East


Author: Donna Lee Bowen,Evelyn A. Early
Publisher: Indiana University Press
ISBN: 9780253214904
Category: History
Page: 411
View: 1262

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Focuses on the experiences of ordinary men, women, and children from across the Middle East--from Iran and Afghanistan in the east to Morocco in the west--the 35 stories, poems, and essays here vividly convey an intimate sense of life in the Middle East today.

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: 8304

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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

Lebanon


Author: Siona Jenkins,Ann Jousiffe
Publisher: N.A
ISBN: 9781864501902
Category: Travel
Page: 264
View: 6934

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With peace restored, travellers are once again discovering Lebanon's abundant attractions. From celebrated Roman sites to the Middle East's hippest clubs and ski resorts, this fully updated guide will help you travel hassle free. Includes 23 detailed maps, plus a full-colour country map; extensive historical, political and cultural information; up-to-date advice on where to stay and eat on any budget; the latest on border crossings, no-go areas and the best way to get around; and concise Arabic language chapter, plus Arabic script throughout

Aromas of Aleppo

The Legendary Cuisine of Syrian Jews
Author: Poopa Dweck
Publisher: Harper Collins
ISBN: 0062042645
Category: Cooking
Page: 400
View: 4432

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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.

Books on Turkey


Author: N.A
Publisher: Pandora Yay ve Bilgisayar Ltd
ISBN: 9789757638209
Category: Catalogs, Books
Page: 277
View: 9153

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New Food of Life

Ancient Persian and Modern Iranian Cooking and Ceremonies
Author: Najmieh Batmanglij
Publisher: Mage Pub
ISBN: N.A
Category: Cooking
Page: 440
View: 9909

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This is a treasury of 240 classical and regional Iranian recipes. 120 colour photographs intertwined with descriptions of ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes make New Food of Life not just a collection of recipes but also an introduction to Persian art and culture. Each recipe is presented in a format that is brilliantly logical and marvellously easy-to-follow. You will learn how to cook rice, the jewel of Persian cooking, simply yet deliciously. And by combining it with a little meat, fowl, or fish, vegetables, fruits, and herbs, you'll have a balanced diet -- colourful, yet healthy, simple yet exotic. Iranian festivals, ceremonies, and celebrations, together with the menus and recipes associated with them are described in detail: from the ancient winter solstice celebration, Yalda, or the "sun's birthday," which is the origin of such Western holidays as Christmas and Halloween, to the rituals and symbolism involved in a modern Iranian marriage. Like a magnificent Persian carpet, 1,000 years of Persian literature and art have been woven into the book. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mussavar and Aq Mirak, from the poetry of Omar Khayyam to the humour of Mulla Nasruddin are all included. Now with the ingredients for Iranian food available in most US cities, "New Food of Life" makes accessible one of the world's oldest -- yet least known -- culinary traditions where the first recipes were written 4,000 years ago in a cuneiform script on clay tablets.

Food of Life

A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies
Author: Najmieh Batmanglij
Publisher: Mage Pub
ISBN: 9780934211277
Category: Cooking
Page: 246
View: 3224

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Flatbreads & Flavors

A Baker's Atlas
Author: Jeffrey Alford,Naomi Duguid
Publisher: Harper Collins
ISBN: 0061673269
Category: Cooking
Page: 464
View: 9954

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As they have pursued their passions for travel and exploring culture through food, Jeffrey Alford and Naomi Duguid have found an internationally shared and nourishing element of culture and cuisine: flatbreads, humankind's simplest, oldest, and most remarkably varied form of bread. In their James Beard Award-winning cookbook Flatbreads and Flavors Alford and Duguid share more than sixty recipes for flatbreads of every origin and description: tortillas from Mexico, pita from the Middle East, naan from Afghanistan, chapatti from India, pizza from Italy, and French fougasse. In addition, they provide 150 recipes for traditional accompaniments to the flatbreads, from chutneys and curries, salsas and stews, to such delectable pairings as Chinese Spicy Cumin Kebabs wrapped in Uighur nan or Lentils with Garlic, Onion, and Tomato spooned onto chapatti. Redolent with the tastes and aromas of the world's hearths, Flatbreads and Flavors maps a course through cultures old and intriguing, and, with clear and patient recipes, makes accessible to the novice and experienced baker alike the simple and satisfying bread baker's art.