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New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
Najmieh Batmanglij
0934211345
March 2003
Hardcover
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About the Author
Introducing people to the pleasures of Persian cuisine has been a lifelong mission for Najmieh Batmanglij. Her New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies was called "The definitive book of Persian cooking" by the Los Angeles Times, and her Silk Road Cooking: A Vegetarian Journey was selected as one of the Vegetarian Cookbooks of 2004 by the New York Times. Her latest book, FROM PERSIA TO NAPA: WINE AT THE PERSIAN TABLE will be published in September 2006. She has spent the past 26 years traveling, teaching cooking, and adapting authentic Persian recipes to tastes and techniques in the West. She is a member of Les Dames d’Escoffier and has taught and lectured throughout the United States. She currently lives in Washington, DC, where she is teaching master classes in Persian cooking...


The Arab Table
May S. Bsisu
0060586141
Sept 2005
Hardcover
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From Publishers Weekly
Bsisu, an Ohio chef by way of Jordan, Lebanon, Kuwait and England, sets out to define the cuisine of the Arab world. As she points out, a quarter of the globe is covered in her treatise, and she lovingly explores and clearly explains dishes from Morocco, Tunisia, Iraq, Syria, Egypt, Jordan, Lebanon, Palestine, Yemen and the Arabian Gulf. What's most apparent is that Arab meals are elemental in nature, more often reliant upon foodstuffs than technique. There are perhaps a dozen key ingredients on which most of these 160 recipes are based. Bulgur (cracked wheat) gives rice a run for its money as the grain of choice and is integral in making Kibeh, an all-purpose dish that also employs beef or lamb, and a mix of spices, and can be made into skewers, balls or cooked in a baking dish. Yogurt is ubiquitous, and...


The New Book of Middle Eastern Food
Claudia Roden
0375405062
Sept 2000
(Hardcover) - Revised Ed.
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Book Review
Claudia Roden has updated and expanded her popular 1968 cookbook for a more savvy and knowledgeable audience. While still filled with old favorites, the third edition acknowledges food processors and other handy kitchen tools, as well as this generation's preference for lower-fat recipes. Not that every recipe is changed; many are not, but Roden does attempt not to rely too much on butter and oils.

Begin your meal with mezze, derived from the Arabic t'mazza, meaning "to savor in little bites." Try Cevisli Biber (Roasted Pepper and Walnut Paste) spread on warm pita bread. Serve with Salata Horiatiki (Greek Country Salad) and then move on to a main dish of Roast Fish with Lemon and Honeyed Onions or Lamb Tagine with Artichokes and Fava Beans. The cookbook wouldn't be complete without sections on rice, couscous, and...



Middle Eastern Cooking: A Practical Guide
Samia Abdennour
977424401X
January 1997
Paperback
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Book Description
The author reveals the colorful and tasty range of cuisines of the Middle East. Color photographs accompany clear, easy-to-follow recipes for over 200dishes from all over the Arab world, as well as Iran, Turkey and Cyprus.

About the Author
Samia Abdennour came to Egypt from Palestine in 1947. She is married to a physician and has two children.


Cooking Around the World
Sohelia Kimberley
0754813533
Oct 2004
Paperback
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Book Description
Includes unusual and exotic dishes for every occasion, from soups, and appetizers to meat, fish, rice and vegetable specialties, along with a fabulous collection of desserts, salads and sweet pastries.


Persian Cooking for a Healthy Kitchen

0934211671


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From Booklist
Healthful variations have been developed by Batmanglij for nearly 100 traditional Persian dishes, providing low-fat substitutions for such ingredients as butter. The book is a feast for the eyes and an inspiring invitation to sample Persian cuisine, with full-page color photographs illustrating the recipes and a French flair enlivening their presentation. Among beguiling combinations of spices and herbs, saffron is often the dominant flavor--in a dessert pudding as well as in many specialties, such as eggplant kuku, baked lamb, and sweet and sour stuffed quail with rose petals (an exotic-sounding ingredient that is easy to obtain these days in many markets). Easy-to-follow instructions make this a fine introduction to Persian cooking. Alice Joyce

Booklist
The book is a...


The Lebanese Kitchen
Abla Amad
0670899720
Feb 2004
Paperback
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Book Description
Authentic recipes using fresh produce.

Abla Amad shares her recipes in this inspiring book, which features the real food of Lebanon - culinary treasures that are centuries old, preserved & adapted for contemporary cooks. Here is the wide variety of small dishes that comprise a mezza table, including kibbee, stuffed vine leaves, tabbouleh, felafel, & bab ghannooj with its essential smoky flavor.

About the Author
Abla Amad was born in Lebanon & arrived in Australia in 1954 at the age of nineteen. In 1979, at the urging of friends & family, she opened her restaurant, Abla's.


Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan
Sonia Uvezian
0970971680
January 2004
Hardcover
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From Booklist
Those who recall Beirut's heyday before the Lebanese civil war brought it all crashing down speak fondly of the city's lively beaches, its cosmopolitan atmosphere, and the multiple culinary traditions intersecting at the Mediterranean's eastern shore. Arabs, the French, Armenians, and Maronite Christians contributed to the melting pot that was Beirut. Uvezian grew up in the city's halcyon years, and she has re-created the recipes for foods she so happily recalls. Spices play a major role in Lebanese cooking; cinnamon and allspice add fragrance to both meats and vegetables. Lamb is the meat of choice, but beef makes a good substitute. Pork appears only in Maronite dishes. Vegetables come to the table lukewarm, reflecting a pan-Mediterranean tradition as well as sparing the cook exertion during the heat of the day. Those...


Classical Turkish Cooking: Traditional Turkish Food for the American Kitchen
Ayla Algar
0060931639
May 1999
Paperback
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From Publishers Weekly
This compendium of Turkish fare does much to advance Algar's ( The Complete Book of Turkish Cooking ) theory that "it is the imaginative combination of carefully cooked ingredients, however humble they may be, that creates good taste." While her writing is at times stiltingly formal, the recipes are anything but. Called traditional, they're in fact truly contemporary: full in flavor, redolent of fresh herbs and crushed spices and filled with healthful vegetables and grains. At their best, these dishes successfully combine present-day foodstuffs and concepts with classic Turkish antecedents, as seen in roasted eggplant and chili salad, mussel brochettes with walnut taratorsic and zucchini cakes with green onions, cheese, and herbs. Also featured are delicious Turkish condiments--e.g., sun-cooked tomato paste and...


A Taste of Syria
Virginia Jerro Gerbino
0781809460
Nov 2002
Hardcover
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Book Description
A Taste of Syria is a collection of treasured family recipes that were brought to this country by the authors’ grandparents, immigrants from Aleppo, Syria. Two generations later, a desire to honor the culinary skills of their own parents, Helen Kassar Jerro and Alice Kassar Kayal, led to this cookbook. The Kassars are known for their culinary skills and commitment to preserving the integrity of Syrian cuisine. All these family recipes are reproductions of meals prepared similarly in Syria today. While some items (like hummus) are universal throughout the Middle East, the tastes of Aleppo are unique in their particular mixture of spices and textures. It is also a particularly healthful cuisine, with many vegetarian recipes reflecting the sophistication of that city. Syrian entrees are lamb-based (very lean cuts),...


Sufi Cuisine
Halici Nevin
0863565816
Oct 2005
Paperback
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Review
"A rare treat."--Claudia Roden

"A true celebration of a beautiful community, and the rich culinary traditions that have helped to build it."--Kirkus Reviews


Cafe Morocco
Anissa Helou
0809226677
February 1, 1999
Paperback
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Book Review
You'll find a two-page color photo of büzrüq gracing the table of contents in Anissa Helou's Café Morocco. It's the visual equivalent of a throaty-voiced muezzin calling the hungry to come admire a plate of Mediterranean mussels. Mussels with Tomatoes and Cilantro struggles so hard to say büzrüq and falls short of the mark. The same is true of Hüt bel Chermüla, fried fish with spicy cilantro sauce. These Moroccan names for food are words you want to shape for yourself with a mouth filled with exotic deliciousness.

And just such deliciousness is beautifully conveyed by Helou in her introduction to Café Morocco. She walks you right into the medina to sample a fabulous array of what she loosely calls street food. In Morocco, Helou writes, "people eat on the streets because of...



A Taste of Persia: An Introduction to Persian Cooking
Najmieh K. Batmanglij
093421154X
March 1999
Paperback
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From Publishers Weekly
Rose petals, angelica powder, barberries and dried Persian limes are among the unusual elements that will awaken Western palates in the fare served up by chef and teacher Batmanglij (New Food of Life). Before presenting an array of recipes aimed at the adventurous cook, she notes that the cuisine of Persia (known as Iran, since 1935) is akin to Chinese in that it is thousands of years old. Some dishes, such as Shish Kabab and other skewered meals, are familiar, but many will be decidedly exotic to the uninitiated: Pistachio Soup is based on the nut with a name derived from a Persian word; Sweet and Sour Stuffed Chicken boasts a filling of onion, garlic, prunes, apples, dried apricots and cinnamon; a spice rarely used in this country flavors Grilled Fish with Sumac. Thirteen braised dishes known as khoreshes...


The Middle Eastern Kitchen
Ghillie Basan
078181023X
Feb 2004
Hardcover
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Feast from the Mideast
Faye Levy
0060093617
Oct 2003
Hardcover
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From Publishers Weekly
Delivering another winner, Levy (1,000 Jewish Recipes; Faye Levy's International Vegetable Cookbook) turns her attention to the Middle East, where she lived for many years, and draws not only on her heritage but also on the customs and traditional variations that shape the region. Distinguishing a dish as Egyptian or Syrian rather than Persian, for example, she takes home cooks on a culinary odyssey, explaining the history and geography of each region. Starting with the Middle East pantry and carefully offering substitutes where necessary, she addresses the specialized ingredients that the user may not be familiar with. Each recipe is carefully described with its provenance and attributes from the traditional main course, such as Yemenite Beef Soup with Curry Spices and Potatoes ("the centerpiece of the...


The Language of Baklava : A Memoir
Diana Abu-Jaber
0375423044
March 15, 2005
Hardcover
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From Publishers Weekly
Abu-Jaber's father, who periodically uprooted his American family to transplant them back in Jordan, was always cooking. Wherever the family was, certain ingredients—sumac, cumin, lamb, pine nuts—reminded him of the wonderful Bedouin meals of his boyhood. He might be eating "the shadow of a memory," but at least he raised his daughter with an understanding of the importance of food: how you cook and eat, and how you feed your neighbors defines who you are. So Abu-Jaber (Arabian Jazz; Crescent) tells the charming stories of her upbringing in upstate New York—with occasional interludes in Jordan—wrapped around some recipes for beloved Arabic dishes. She includes classics like baklava and shish kebab, but it's the homier concoctions like bread salad, or the exotically named Magical Muhammara...


Spice
Ana Sortun
0060792280
May 2006
Hardcover
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Clifford A. Wright, author of the James Beard Cookbook of the Year A Mediterranean Feast
"Only a brilliant chef like Ana could have created such a warm and evocative cookbook filled with enticing recipes."

Paula Wolfert, author of The Cooking of the Eastern Mediterranean
"This book beautifully codifies the marvelous dishes I’ve eaten at Oleana, all of which bear her special inventive touch."

See all Editorial Reviews


Egyptian Cooking: A Practical Guide
Samia Abdennour
0781806437
April 1998
Paperback
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The Cuisine of Armenia
Sonia Uvezian
0970971672
July 31, 2001
Paperback
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The New York Times
"Handsome, well thought out, clearly written, authentic."

Mimi Sheraton, New York Magazine
"A stunning presentation of the rich and aromatic fare of that much-beleaguered country."

See all Editorial Reviews


Crescent
Diana Abu-Jaber
0393325547
May 2004
Paperback
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Book Review
It's a positive relief to read a novel that treats Iraqis as real people. Diana Abu-Jaber's second novel, Crescent, is set in Los Angeles and peopled by immigrants and Iraqi-Americans. Thirty-nine-year-old, half-Arab Sirine is a chef in a Lebanese restaurant. Her uncle works at the university with Han, an Iraqi-born academic who begins frequenting Sirine's restaurant, drawn by her beauty and her exquisite cooking. Part of the book's charm is in its determination to impart the sheer glamour of Arabia, here personified in Han's face: "Sirine watches Han and for a moment it seems that she can actually see the ancient traces in Han's face, the quality of his gaze that seems to originate from a thousand-thousand years of watching the horizon--a forlorn, beautiful gazing, rich and more seductive than anything she has ever seen."...


Couscous and Other Good Foods from Morocco
Paula Wolfert
0060913967
Apr 1987
Paperback
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Book Review
North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just...


Book of Middle Eastern Food (Vintage)
Claudia Roden
0394719484

Paperback
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Review
"Mrs. Roden is an inspiring guide to a rather unusual school of cookery. Her recipes are mouth-watering and her directions clear and easy to follow. A Book of Middle Eastern Food is a landmark in the field of cookery." -- James Beard

More than 500 recipes from the subtle, spicy, varied cuisine of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes, all translated into workable Western terms.

Review
"Mrs. Roden is an inspiring guide to a rather unusual school of cookery. Her recipes are mouth-watering and her directions clear and easy to follow. A Book of Middle Eastern Food is a landmark in the field of cookery." -- James Beard

More than 500 recipes from the subtle, spicy, varied cuisine of the Middle East, ranging from...


The Cooking of the Eastern Mediterranean : 300 Healthy, Vibrant, and Inspired Recipes
Paula Wolfert
0060166517
June 1, 1994
Hardcover
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Book Review
Paula Wolfert is one of the first food writers to acknowledge the importance of Mediterranean cuisine. During a five-year journey that encompassed parts of the Balkans, Turkey, Syria and Greece, she collected a myriad of recipes from native cooks that are easily adaptable to American kitchens. The diet of the region depends upon grains, legumes, vegetables and nuts--perfect for the health conscious--and lends itself to recipes such as pumpkin kibbeh stuffed with spinach, chick peas and walnuts and nettle cheese pie. Wolfert is careful to provide special advice to ensure smooth preparation. The book won both the 1995 Julia Child Cookbook Award in the International Category, and the 1995 James Beard Award in the International Category.

From Publishers Weekly
Food fads may come and go,...

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