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Author: Ghillie Basan
Publisher: Lorenz Books
ISBN: 9780754823513
Category : Cooking
Languages : en
Pages : 256
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Book Description
The three countries that make up the Fertile Crescent, Lebanon, Syria and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. Once all part of the Ottoman Empire, the countries are bound by a common language and ancient cultural heritage, but they also have distinct regional dishes influenced by the vibrant tapestry of ethnic groups and the amazing array of local ingredients, spices and flavourings. Located in the eastern Mediterranean, this region has benefited from the wonderful natural resources of land and sea. The culture is ancient, absorbing many influences throughout its history of invasion and foreign rule, all of which have contributed to a cuisine rich in variety and taste. This beautiful book presents a mouth-watering selection of classic regional recipes. The world-renowned favourites are all present, with tempting mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes to discover such as Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with dates, and Braised Rabbit with Aubergines. A meal from these countries is often completed with little sweets, and here you can learn how to prepare Stuffed Red Date Preserve, Sweet Pancakes with Scented Syrup, Little Walnut Cakes and Lebanese Coffee with Cardamom. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the foods and how these influences have created such different dishes across the region. With more than 600 sumptuous specially commissioned photographs, this inspiring book captures the essence of Lebanese, Syrian and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine in your own kitchen.
Author: Ghillie Basan
Publisher: Lorenz Books
ISBN: 9780754823513
Category : Cooking
Languages : en
Pages : 256
Get Book Here
Book Description
The three countries that make up the Fertile Crescent, Lebanon, Syria and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. Once all part of the Ottoman Empire, the countries are bound by a common language and ancient cultural heritage, but they also have distinct regional dishes influenced by the vibrant tapestry of ethnic groups and the amazing array of local ingredients, spices and flavourings. Located in the eastern Mediterranean, this region has benefited from the wonderful natural resources of land and sea. The culture is ancient, absorbing many influences throughout its history of invasion and foreign rule, all of which have contributed to a cuisine rich in variety and taste. This beautiful book presents a mouth-watering selection of classic regional recipes. The world-renowned favourites are all present, with tempting mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes to discover such as Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with dates, and Braised Rabbit with Aubergines. A meal from these countries is often completed with little sweets, and here you can learn how to prepare Stuffed Red Date Preserve, Sweet Pancakes with Scented Syrup, Little Walnut Cakes and Lebanese Coffee with Cardamom. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the foods and how these influences have created such different dishes across the region. With more than 600 sumptuous specially commissioned photographs, this inspiring book captures the essence of Lebanese, Syrian and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine in your own kitchen.
Author: Ghillie Basan
Publisher: Lorenz Books
ISBN: 9780754834694
Category : Cooking
Languages : en
Pages : 288
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Book Description
A beautiful and detailed journey into the food of the middle east, from the awardwinning cook and traveler, gorgeously photographed throughout
Author: Anny Gaul
Publisher: University of Texas Press
ISBN: 1477324593
Category : Social Science
Languages : en
Pages : 334
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Book Description
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Author: Barbara Abdeni Massaad
Publisher: Pavilion
ISBN: 9781910904046
Category : Cooking
Languages : en
Pages : 0
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Book Description
The world has failed Syria’s refugees and some of the world’s wealthiest countries have turned their backs on this humanitarian disaster. Syria’s neighbours—Lebanon, Jordan, Turkey and Iraq—have together absorbed more than 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors from all corners of the world have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups. Contributors include: Joe Barza, Mark Bittman, Anthony Bourdain, Sally Butcher, Alexis Couquelet, Aglaia Kremenzi, Carolyn Kumpe, Greg Malouf, Yotam Ottolenghi, Claudia Roden, Ana Sortun, Sami Tamimi, Alice Waters, Paula Wolfert, and many others. Profits from the sale of this cookbook will be donated to help fund food relief efforts to Syrian refugees.
Author: Mary Laird Hamady
Publisher: David R. Godine Publisher
ISBN: 9781567920208
Category : Cooking
Languages : en
Pages : 292
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Book Description
One of the glories of Middle Eastern cuisine is that once the basics are mastered, it becomes easy to put together meals for 40 or 50 people. The definitive book on Lebanese regional food, "Lebanese Mountain Cookery" provides an important and beautiful resource for anyone interested in the history and practice of Middle Eastern cooking.
Author: Sonia Uvezian
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 486
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Book Description
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."
Author: Tess Mallos
Publisher: Tuttle Publishing
ISBN: 9780804838764
Category : Cooking
Languages : en
Pages : 470
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Book Description
The food of the Middle East is known for its diverse flavors and colors. Now you can enjoy all of these titillating meals in the comfort of your own home! Tess Mallos shows us how to produce delectable meals from the fascinating cultures of the Middle East, with recipes carefully tested and set out in easy to follow steps. Many of the dishes are illustrated, in 80 superb photographs. This book provides a brilliant insight into the regional dishes of Greece, Turkey, Lebanon, Egypt and Syria and an invaluable introduction to some of the lesser known cuisines of other countries in the region: Afghanistan, Armenia, Cyprus, Iran, Iraq, Jordan, Saudi Arabia, Bahrain, Kuwait, Oman, Qatar, the United Arab Emirates, and Yemen. The pages in this Middle Eastern Cookbook guide the reader through the vast scope of Middle Eastern food —recipes and photographs show how to use familiar foods in new and exciting ways, while the introduction to each chapter examines the food, lifestyle and cooking methods of each country, to explain exactly how to use the right ingredients in delicious, authentic dishes. The recipes ensure that the traditional essence of each cuisine is preserved, while the instructions are given in the clearest and most accessible way for the modern cook, with guidance wherever necessary for the use of today's appliances. The basics of Middle Eastern cooking are carefully explained, and the glossary gives regional names and descriptions of a host of food and ingredients. The Complete Middle East Cookbook is a joy to read and use in the kitchen. A bestselling classic, it has been revised and enhanced with contemporary photographs, so that it will continue to delight all who seek to know and enjoy the rich and varied cuisines of the Middle East. Recipes include: Spanakopita (Spinach Pie) Koupepia (Stuffed Grape Vine Leaves) Patlicanli Pilav (Eggplant Pilaf) Samak Mashwi (Barbecued Fish With Dates) Kibbeh (Ground Lamb and Burghul) Nane Lavash (Wholemeal Flat Bread) Baklava (Almond and Cardamom Pastry
Author: Dina Mousawi
Publisher: Running Press Adult
ISBN: 0762490535
Category : Cooking
Languages : en
Pages : 436
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Book Description
Syria is where food, memory, and resilience collide: recreate the flavors of this beautiful country in Our Syria, for delicious meals anywhere in the world. Syria has always been the meeting point for the most delicious flavors from East and West, where spices and sweetness collide. Even now, in possibly the country's darkest hour, Syrian families in tiny apartments from Beirut to Berlin are searching out the best tomatoes, lemons, pomegranates, and parsley to evoke the memory of home, keeping their treasured food history alive across continents. Friends and passionate cooks Itab and Dina met Syrian women in the Middle East and Europe to collect together the very best recipes from one of the world's greatest food cultures. They spent months cooking with them, learning their recipes and listening to stories of home. Recipes like the following elicit vibrant images of an ancient culture: Hot Yogurt Soup Fresh Thyme and Halloumi Salad Lamb and Okra Stew Chicken Shawarma Wraps Semolina and Coconut Cake Our Syria is a delicious celebration of the unique taste, culture, and food of Syria-and a celebration of everything that food and memory can mean to an individual, to a family, and to a nation.
Author: Poopa Dweck
Publisher: Harper Collins
ISBN: 0062042645
Category : Cooking
Languages : en
Pages : 404
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Book Description
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.
Author: Anas Atassi
Publisher: Interlink Books
ISBN: 9781623718978
Category :
Languages : en
Pages :
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Book Description
EXPLORING THE CONNECTION OF FOOD AND CULTURE The Syrian kitchen, shaped by influences from neighboring countries, has deep historical roots and evolved to perfection over thousands of years. Sumac is filled with traditional and contemporary Syrian recipes that were inspired by personal stories. The gorgeous photography illustrates how beautiful this country was and still is, and family photographs add depth to the author's history. Each chapter is filled with the author's memories of family celebrations and the country that inspired the book. He tells stories of traditional weekend breakfasts in his grandmother's garden and of the mezze his mother cooked for family gatherings. There are memories of the rich aromatic flavors of the Syrian kitchen where fragrant spices like the lemony and deep red sumac are prized ingredients. In the author's words: "With this book, I hope to build a bridge between Syrian culture and the rest of the world, with food the common denominator. But even more, I hope that Sumac will present a positive image of my country, in spite of all the unfortunate events now taking place in Syria." - Over eighty recipes, inspired by the author's family recipes and his travels - Beautifully photographed by Rania Kataf, who shot Humans of Damascus - For anybody curious about a country so often in the news headlines but so difficult to visit as a tourist
