The Arabian Cookbook

Traditional Arab Cuisine with a Modern Twist
Author: Ramzi Choueiry
Publisher: Simon and Schuster
ISBN: 1620877473
Category: Cooking
Page: 176
View: 8299

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World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon’s first television chef and always having a bright smile on his face, Chef Ramzi now shares his finest and tastiest recipes in The Arabian Cookbook, which combines traditional dishes with a personal twist. With an introduction by Swedish chef Bo Masser and exquisite photographs by Bruno Ehrs, this comprehensive cookbook should be in every cook’s collection. Filled with a bountiful range of appealing dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them. From classics like baba ghanoush, hummus, falafel, and baklava to the more exotic dishes such as dolmades stuffed with rice, squid in ink, sour chicken with sumac and walnuts, and fig marmalade with grape molasses, these tasty recipes bring the Arab culture right to your kitchen. Experience Arab cuisine with traditional dishes from Lebanon, Morocco, Iraq, and Egypt, and delight in the rich textures, appetizing aromas, and delicious flavors. These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are perfect for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes.

Arabian Nights Cookbook

From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking
Author: Habeeb Salloum
Publisher: Tuttle Publishing
ISBN: 1462905242
Category: Cooking
Page: 160
View: 9872

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**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award** Prepare delicious and healthy meals with this award-winning Arabian cookbook For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world. The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas. Authentic Arabian recipes include: Classic Hummus Chickpea Puree Spicy Eggplant Salad Hearty Meat and Bulghur Soup Tandoori Chicken, Omani-Style Golden Meat Turnovers Fish Fillets in an Aromatic Red Sauce Spicy Falafel Patties Delicious Stuffed Zucchini Cardamom Fritters with Walnuts in Orange-Blossom Syrup Real Arab Coffee Made Just Right And many more…

Arabian Delights

Recipes & Princely Entertaining Ideas from the Arabian Peninsula
Author: Amy Riolo
Publisher: Capital Books
ISBN: 9781933102559
Category: Cooking
Page: 213
View: 9331

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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

Scheherazade's Feasts

Foods of the Medieval Arab World
Author: Habeeb Salloum,Leila Salloum Elias,Muna Salloum
Publisher: University of Pennsylvania Press
ISBN: 081224477X
Category: Cooking
Page: 256
View: 9027

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The author of the thirteenth-century Arabic cookbook Kitāb al-?abīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis. From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came luxury, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress. Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the beverages, foods, and sweets of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, or tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.

The Italian Diabetes Cookbook

Authentic Mediterranean Dishes from Venice to Rome
Author: Amy Riolo
Publisher: American Diabetes Association
ISBN: 1580405657
Category: Cooking
Page: 224
View: 3505

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"This book will help the reader see that Italian food is not off limits for people with diabetes. It will help change the way Italian cuisine is viewed abroad, and demonstrate ways in which traditional Italian food can be part of a diabetes-friendly eating plan"--

A Hermit's Cookbook

Monks, Food and Fasting in the Middle Ages
Author: Andrew Jotischky
Publisher: Bloomsbury Publishing
ISBN: 1441159916
Category: History
Page: 224
View: 9626

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The Egyptian hermit Onuphrios was said to have lived entirely on dates, and perhaps the most famous of all hermits, John the Baptist, on locusts and wild honey. Was it really possible to sustain life on so little food? The history of monasticism is defined by the fierce and passionate abandonment of the ordinary comforts of life, the most striking being food and drink. A Hermit's Cookbook opens with stories and pen-portraits of the Desert Fathers of early Christianity and their followers who were ascetic solitaries, hermits and pillar-dwellers. It proceeds to explore how the ideals of the desert fathers were revived in both the Byzantine and western traditions, looking at the cultivation of food in monasteries, eating and cooking, and why hunting animals was rejected by any self-respecting hermit. Full of rich anecdotes, and including recipes for basic monk's stew and bread soup - and many others - this is a fascinating story of hermits, monks, food and fasting in the Middle Ages.

Fish Cookbook


Author: Megha Patil
Publisher: Penguin UK
ISBN: 9351180034
Category: Literary Collections
Page: 248
View: 7589

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An exciting journey through India’s coastal regions for lovers of seafood... In this book, Megha Patil brings together a collection of exotic and delectable recipes which will appeal to every kind of cook—from the novice to the gourmet—and which bring out the versatility of fish. The wide variety of recipes range from quick pan-fires and unusual snacks to luscious pulaos and scrumptious speciality seafood dishes. Though Patil’s focus is on the rich tradition of seafood on the west coast, especially Maharashtra, there are also recipes from the south, east and north-east, as well as traditional Parsi and Goan dishes. Among the hundred-odd recipes are: Shellfish and tomatoes pulao, Fish-head tamarind curry, Prawns with mango slivers, sunny eggs on oysters, Crab in coconut cream, Fried spiced lampreys, Poached pomfret in feni, Goa fish curry, squid dry masala and Steamed hilsa with mustard

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: 6392

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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.

Arab Cooking on a Prairie Homestead

Recipes and Recollections from a Syrian Pioneer
Author: Habeeb Salloum
Publisher: N.A
ISBN: 9780889775183
Category: Cooking
Page: 336
View: 8869

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Readers will delight in Habeeb Salloum's childhood recollections of a Syrian childhood on the prairies, and his tales of encounters with food around the world. Cooks will be inspired by his love of cooking, by his deep appreciation for his culinary heritage, and by his enthusiasm for new discoveries in food through his travels.

The Arab World

A Handbook for Teachers
Author: Ayad Al-Qazzaz,Ruth Afifi,Audrey Shabbas
Publisher: N.A
ISBN: N.A
Category: Arab countries
Page: 128
View: 9190

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The Ultimate Mediterranean Diet Cookbook

Harness the Power of the World's Healthiest Diet to Live Better, Longer
Author: Amy Riolo
Publisher: Fair Winds Press (MA)
ISBN: 1592336485
Category: Cooking
Page: 192
View: 4765

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Based on the Mediterranean Diet Pyramid, this illustrated cookbook offers 100 delicious, satisfying, easy recipes from 25 Mediterranean countries.

1,000 Foods To Eat Before You Die

A Food Lover's Life List
Author: Mimi Sheraton
Publisher: Workman Publishing
ISBN: 076118306X
Category: Cooking
Page: 1008
View: 559

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The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

Des Kaisers Kinder


Author: Claire Messud
Publisher: Hoffmann und Campe
ISBN: 345500606X
Category: Fiction
Page: 544
View: 7045

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New York im Jahr 2001. Große Ziele hatten sich die drei Freunde aus wohlsituierten Verhältnissen einst gesetzt. Jetzt sind sie um die dreißig und müssen feststellen, dass sie ihren Erwartungen nicht gerecht geworden sind. Marina ist ohne festen Job, ihre Freundin Danielle hat zwar eine feste Stelle, weiß aber nichts mit ihr anzufangen, und Julius gelingt es mehr schlecht als recht, seinen aufwändigen Lebensstil mit dem Schreiben von Literaturkritiken zu finanzieren. Ein jeder für sich versuchen sie, das moralische und ideelle Vakuum, in dem sie leben, zu füllen, und nicht einmal der intellektuelle Übervater der Generation – Marinas Vater, der Journalist Murray Thwaite – ahnt, was ihnen allen droht. Da taucht aus der Provinz Marinas Cousin Bootie auf, und seine Ambitionen stellen sie alle gefährlich bloß, kurz bevor der 11. September ihre ganze Welt verändert.

Coffee Style

Kaffee Kult Genuss
Author: Horst A. Friedrichs,Nora Manthey
Publisher: N.A
ISBN: 9783791383200
Category:
Page: 208
View: 7139

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Mountain Berries and Desert Spice

Sweet Inspiration From the Hunza Valley to the Arabian Sea
Author: Sumayya Usmani
Publisher: Frances Lincoln
ISBN: 1781012121
Category: Cooking
Page: 192
View: 2218

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In this eagerly awaited follow up to Pakistani cookbook Summers Under the Tamarind Tree, food writer and cookery teacher Sumayya Usmani continues her journey of discovery through the exotic cuisine of her native Pakistan. Mountain Berries and Desert Spice introduces home cooks to Pakistani desserts and explores their unique significance in the country’s culture and traditions. The 70 authentic and family recipes travel from the foothills of the Hindu Kush mountains in the north (where berries and fruits grow in abundance), via the fertile Punjab (with its rice- and grain-based desserts) to the Arabian sea in the south, where saffron- and cardamom-laced sweet recipes are a favourite. From the sweet snacks shared between friends over coffee to sumptuous desserts fit for lavish weddings, Sumayya tempts the reader with beautiful, easily achieved recipes that anyone can savour.

Traditional Arabic Cookbook. 30 Extraordinary Recipes for Home-Cooking


Author: Robert Pratt
Publisher: Createspace Independent Publishing Platform
ISBN: 9781543015133
Category:
Page: 70
View: 6869

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Arabic cuisine is one of the most ancient cuisines across the world. In recent decades it has emerged to become one of the world's most popular ones as well, in large part thanks to the inimitable mix of spices, herbs, and flavors each Arabic meal offers. Influenced by the cuisines of various civilizations and countries, from Indian and Pakistani to Spain and Italy, Arabian dishes are an extraordinary mix of cooking traditions, beloved throughout the world. During my journeys to Morocco and Egypt I tried to record the most interesting, unusual and at the same time simple recipes, intended for home-cooking. From appetizers to meat meals and mind-blowing desserts, these recipes have been evolving along centuries before coming to your house. And I hope you will enjoy them as much as I enjoyed collecting and writing them for you