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Author: Chrystalla Tzaneros
Publisher: Fayi Pty Ltd
ISBN: 0994641508
Category : Cooking
Languages : en
Pages : 111
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Book Description
MEZZE is a collection of over 40 traditional, Greek & Cypriot recipes that have been converted for your Thermomix. COOKBOOK INCLUDES: Over 40 converted recipes Freezer friendly meals Dietary reference list 35 vegetarian recipes 28 gluten free recipes Step-by-step photos and assembly instructions for advanced recipes Tips for storing food in your fridge, freezer and pantry so that you always have food to offer your guests.
Author: Ghillie Basan
Publisher: Ryland Peters & Small
ISBN: 9781849759359
Category : Cooking
Languages : en
Pages : 0
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Book Description
A mouth-watering collection of dips, bites, salads, and other small plates to share from the Mediterranean and Middle East, to enjoy as appetizers or light meals. Mezze features a mouth-watering collection of Mediterranean and Middle Eastern dips, bites, salads, and other small plates to share, to enjoy as appetizers or light meals. At its simplest, mezze can be represented by a bowl of gleaming olives marinated in lemon juice and crushed coriander seeds, or a mixture of roasted nuts and seeds tossed in salt and dried thyme. At its most elaborate, it can be presented as an entire feast comprising a myriad of little colorful dishes, each the bearer of something savory or sweet but always delicious. In this edition you’ll discover such exciting recipes as Orange and Date Salad with Chiles and Preserved Lemon; Hot Hummus with Pine Nuts and Chili Butter; Baby Saffron Squid stuffed with Bulgur and Zahtar; and Stuffed Dates in Clementine Syrup—nothing beats the magic of mezze.
Author: Salma Hage
Publisher: Phaidon Press
ISBN: 9780714876856
Category : Cooking
Languages : en
Pages : 0
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Book Description
A vibrant collection of exciting, exotic, and sharing-plate recipes from across the Middle East More than 135 home-cooking recipes in this book explore the regional diversity of Middle Eastern sharing dishes, from Lebanon and Iran to Turkey and Syria. Divided by style of dish, the book features both meat-based and vegetarian dishes, along with suggested mezze-style menus and a glossary of ingredients. From Roasted Cauliflower with Tahini and Smoked Paprika to Pistachio and Pomegranate Cakes, The Mezze Cookbook is packed with both traditional and modern takes on this age-old way to share food. This cookbook is filled with vegetarian, meat-based, and fish recipes for everyone to enjoy. From the author of the acclaimed The Lebanese Kitchen and the James Beard Award-winning The Middle Eastern Vegetarian Cookbook, also published by Phaidon.
Author: Chrystalla Tzaneros
Publisher: Fayi Pty Ltd
ISBN: 0994641508
Category : Cooking
Languages : en
Pages : 111
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Book Description
MEZZE is a collection of over 40 traditional, Greek & Cypriot recipes that have been converted for your Thermomix. COOKBOOK INCLUDES: Over 40 converted recipes Freezer friendly meals Dietary reference list 35 vegetarian recipes 28 gluten free recipes Step-by-step photos and assembly instructions for advanced recipes Tips for storing food in your fridge, freezer and pantry so that you always have food to offer your guests.
Author:
Publisher: 101 Middle Eastern Delights
ISBN: 095526815X
Category :
Languages : en
Pages : 61
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Book Description
Author: Cecile Isobel Yazbek
Publisher: Wakefield Press
ISBN: 1862549214
Category : Cooking
Languages : en
Pages : 258
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Book Description
This beautiful book of stories and recipes is filled with interesting colourful characters and humour. Some of the recipes sound so delectable my mouth was watering - their explanations are simplicity itself.
Author: Andrew French
Publisher: World Scientific
ISBN: 1800611099
Category : Mathematics
Languages : en
Pages : 276
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Book Description
A Mezze of Mathematical Methods is Volume 1 of Science by Simulation. It is a recipe book of mathematical models that can be enlivened by the transmutation of equations into computer code. In this volume, the examples chosen are an eclectic mix of systems and stories rooted in common experience, rather than those normally associated with constrained courses on Physics, Chemistry or Biology which are taught in isolation and susceptible to going out of date in a few years. Rather than a 'what' of Science, this book is aimed at the 'how', readily applied to projects by students and professionals. Written in a friendly style based upon the author's expertise in teaching and pedagogy, this mathematically rigorous book is designed for readers to follow arguments step-by-step with stand-alone chapters which can be read independently. This approach will provide a tangible and readily accessible context for the development of a wide range of interconnected mathematical ideas and computing methods that underpin the practice of Science.
Author: Şükran Özcan
Publisher: Yeşim Özcan
ISBN:
Category : Cooking
Languages : en
Pages : 63
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Book Description
Mezze is Mediterranean, Aegean, Middle Eastern, but mostly Anatolian. Mezze is a gift of a geography enriched by affecting and being affected continously through centuries to the world kitchen. Mezze is a richness in all respects. In this 4th book, I share the mezze recipes which I have in my own culture and I cook in my own kitchen as in my other previous cookbooks with respect to the origins of all recipes and all culinary heritage.
Author: Nadia Zerouali
Publisher: Rizzoli Publications
ISBN: 1925418626
Category : Cooking
Languages : en
Pages : 256
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Book Description
The souk, or marketplace, is the beating heart of Arabic cuisine and culture—this book celebrates the generosity of this rich food culture. The word mezze stems from the Arabic term tamazzaza—a single word that broadly embraces the idea of enjoying small portions of food and taking the time to indulge one’s taste buds, eyes, and nose by exposing them to a wide range of aromas and flavors. A complete mezze table is formed when many of these warm and cold dishes are presented together, as a meal in itself. The mezze culture originated in the Ottoman Empire and can be found in the whole of the Levantine Mediterranean: from Greece and Cyprus to Turkey, Palestine, Jordan, and Syria. But it is Lebanon, the cultural home of the authors, which has really developed and is famed for the richest, most extensive, and most sophisticated mezze culture. In addition to the 100 classic and contemporary mezze recipes, Souk also delves into the personal stories and reminiscences about this food tradition and the families and friends the authors meet along the way. Eating mezze is a social event, wrapped in warmth and coziness, and spiced with waves of laughter and noisy chatter.
Author: OEZLEM. WARREN
Publisher:
ISBN: 9781912031948
Category :
Languages : en
Pages : 304
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Book Description
Author: Rosamond Man
Publisher: Ithaca Press
ISBN: 9781859640494
Category : Cooking
Languages : en
Pages : 0
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Book Description
Mezze, the myriad dishes of the splendid hors d'oeuvres to traditional Arab meals, comes from the Italian word mezzano, meaning middle. Coined by the Genoese spice traders, it was absorbed into the Greek, Turkish and Arabic languages in different forms, and reflects the multicultural origins of this exciting cuisine. Throughout history, successive empires have brought waves of culinary influence to the kitchen tables of the Near East. As Alexander the Great pushed his empire to India, as the Romans marched across Arabia and the Sassanid kings held sway in Persia, so too did foods, recipes and ideas move from country to country, culminating in the legendary court banquets of the Caliphs of Baghdad. Frankincense and pearls were traded for spices on the Silk Route, the Ottomans conquered Constantinople and the French colonised the Levant - adding further layers to the heady mix of this cosmopolitan blend. Combining Indian spices with Mediterranean ingredients, the result is an exceptionally tasty and varied repertoire of dishes which are easy to make from readily available ingredients. Rosamond Man has selected the best recipes from across the region, and each chapter takes both the imagination and the tastebuds on a journey around these countries. The chapter on fish includes kalamari in Greece, mussels in Istanbul, trout from the river Tigris and sardines in Tunisia. Salads based on spinach, beans or mushrooms, complemented with the flavours of oranges, olives or peppers, will give new inspiration to health-food lovers. Stuffed vine-leaves and pastries, breads flavoured with cheese or olives, and dips for pitta or sesame bread will give fresh ideas for light lunches, accompaniments and snacks or finger-food. Meat and poultry dishes with rice or pulses make filling meals in their own right, and vegetable dishes complete the full range of dishes which any Western cook would want.
