A New Book Of Middle Eastern Food
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The New Book Of Middle Eastern Food
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Author : Claudia Roden
language : en
Publisher: Knopf
Release Date : 2008-12-24
The New Book Of Middle Eastern Food written by Claudia Roden and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-24 with Cooking categories.
The definitive volume on Middle Eastern cooking, a modern classic from the award-winning, bestselling author of The Book of Jewish Food and Claudia Roden's Mediterranean Originally published in 1972 and hailed by James Beard as "a landmark in the field of cookery," this new version represents the accumulation of the author's years of extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now featuring more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. Claudia Roden has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: • The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts • Arab cooking from Syria, Lebanon, and Jordan—at its finest today, and a good source for vegetable and bulgur wheat dishes • The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries • North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze—succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises—to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of Middle Eastern cooking.
A New Book Of Middle Eastern Food
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Author : Claudia Roden
language : en
Publisher: Penguin UK
Release Date : 1986
A New Book Of Middle Eastern Food written by Claudia Roden and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cooking, Middle Eastern categories.
Containing more than 800 recipes collected from Morocco, Turkey, Greece, Egypt and other Middle Eastern countries, this updated edition includes extensive variations and new techniques for preparing these exotic dishes. Delicious recipes come richly infused with Roden's own memories of growing up in Egypt and other stories of her travels. 24 color photos.
A Book Of Middle Eastern Food
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Author : Claudia Roden
language : en
Publisher: Alfred A. Knopf
Release Date : 1972
A Book Of Middle Eastern Food written by Claudia Roden and has been published by Alfred A. Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 1972 with Cooking categories.
More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes.
Claudia Roden S Mediterranean
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Author : Claudia Roden
language : en
Publisher: Ten Speed Press
Release Date : 2021-11-09
Claudia Roden S Mediterranean written by Claudia Roden and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-09 with Cooking categories.
“I could not love this book more. A palpable instant classic, infused with wisdom, generosity, and achievable deliciousness. Every page feels like a blessing.”—Nigella Lawson “Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be. Pull up a chair for the food; stay at the table for the stories.”—Yotam Ottolenghi Join world-renowned food writer Claudia Roden on a culinary journey across the Mediterranean, all from the comfort of your own dinner table. Widely credited with revolutionizing Western attitudes to Middle Eastern and Mediterranean food, Claudia is a living legend. Though best known for her deep dives into cuisines, in this timeless collection of simple, beautiful recipes, she shares the food she loves and cooks for friends and family. You’ll find tried-and-true favorites from France, Greece, and Spain to Egypt, Turkey, and Morocco, inspired by Claudia’s decades of travel and research throughout the region. The many flavors of the Mediterranean are highlighted in dishes such as Chicken with Apricots and Pistachios, Vegetable Couscous, Eggplant in a Spicy Honey Sauce with Soft Goat Cheese, Bean Stew with Chorizo and Bacon, Plum Clafoutis, and so many more. From appetizers to desserts, Claudia distills a life’s worth of traveling and eating her way through the Mediterranean, presenting a selection of the recipes that she cooks the most often because they bring the most joy.
Levant
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Author : Rawia Bishara
language : en
Publisher: Hachette UK
Release Date : 2018-05-01
Levant written by Rawia Bishara and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-01 with Cooking categories.
** FREE SAMPLER ** `Cookery to me is about history and connection, but to remain vibrant, a cuisine must also evolve.' Thus author Rawia Bishara explains her approach in this book. She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. In Levant, she offers more than 100 recipes that represent a new modern style. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate. Relying on a traditional pantry (including olive oil, tahini, za'atar, sumac), she updates classic flavour profiles to dazzling effect. The Mediterranean diet has always been a healthy one, with so many of what we now call `superfoods' at its base. But here Rawia takes it a step further by focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role. These recipes represent the way more and more people eat and cook today. Among them are Cauliflower `Steak' with Pomegranate Molasses, Roasted Beetroot Hummus, Jerusalem Artichoke and Beef Stew, Peppers with Walnut Stuffing and Freekeh and Butternut Squash Salad. Levant explores the sensational cross-cultural possibilities of culinary exchange; it sets the path for the future of Middle Eastern cooking. www.tanoreen.com @tanoreen
Soframiz
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Author : Ana Sortun
language : en
Publisher: Ten Speed Press
Release Date : 2016-10-11
Soframiz written by Ana Sortun and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-11 with Cooking categories.
This charming collection of 100 recipes for everyday cooking and entertaining from Cambridge's Sofra Bakery and Cafe, showcases modern Middle Eastern spices and flavors through exotic yet accessible dishes both sweet and savory. Ana Sortun and Maura Kilpatrick have traveled extensively throughout Turkey and the Middle East, researching recipes and gaining inspiration for their popular cafe and bakery, Sofra. In their first cookbook together, the two demystify and explore the flavors of this popular region, creating accessible, fun recipes for everyday eating and entertaining. With a primer on essential ingredients and techniques, and recipes such as Morning Buns with Orange Blossom Glaze, Whipped Feta with Sweet and Hot Peppers, Eggplant Manoushe with Labne and Za'atar, and Sesame Caramel Cashews, Soframiz will transport readers to the markets and kitchens of the Middle East.
Olives Lemons Za Atar The Best Middle Eastern Home Cooking
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Author : Rawia Bishara
language : en
Publisher: Hachette UK
Release Date : 2018-09-13
Olives Lemons Za Atar The Best Middle Eastern Home Cooking written by Rawia Bishara and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-13 with Cooking categories.
Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion. These dishes represent the flavours of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mother's most treasured harissa), and then developed with a creative flourish of her own. Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need - pickles, yogurt, bread, mezze, salads, stews etc - to enjoy the best home cooking and share the most convivial Middle Eastern hospitality.
The Culinary Crescent
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Author : Peter Heine
language : en
Publisher: Gingko Library
Release Date : 2020
The Culinary Crescent written by Peter Heine and has been published by Gingko Library this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Cooking categories.
The Fertile Crescent region—the swath of land comprising a vast portion of today’s Middle East—has long been regarded as pivotal to the rise of civilization. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance. In The Culinary Crescent: A History of Middle Eastern Cuisine, Peter Heine combines years of scholarship with a personal passion: his knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts is matched only by his love for the tastes and smells produced by the contemporary cooking of these areas today. In addition to offering a fascinating history, Heine presents more than one hundred recipes—from the modest to the extravagant—with dishes ranging from those created by the “celebrity chefs” of the bygone Mughal era, up to gastronomically complex presentations of modern times. Beautifully produced, designed for both reading and cooking, and lavishly illustrated in color throughout, The Culinary Crescent is sure to provide a delectable window in the history of food in the Middle East.
A Middle Eastern Feast
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Author : Claudia Roden
language : en
Publisher: Penguin UK
Release Date : 2011-04-07
A Middle Eastern Feast written by Claudia Roden and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-07 with Cooking categories.
Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.
The Food Of Spain
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Author : Claudia Roden
language : en
Publisher: Penguin UK
Release Date : 2016-09-22
The Food Of Spain written by Claudia Roden and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-22 with Travel categories.
Discover Spain's culture and cuisine Claudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.