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Feasts From the Middle East

Feasts From the Middle East

Author: Comptoir Libanais, Tony Kitous
Publisher: HarperCollins UK
ISBN: 0008248354
Pages: 256
Year: 2018-03-08
A celebration of authentic Middle Eastern food, Feasts from the Middle East is packed with over 100 deliciously fresh, fragrant and flavourful dishes, inspired by the souks of Lebanon.
A Middle Eastern Feast

A Middle Eastern Feast

Author: Claudia Roden
Publisher: Penguin UK
ISBN: 0241951119
Pages: 102
Year: 2011-04-07
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.
New Feast

New Feast

Author: Lucy Malouf, Greg Malouf
Publisher: Hardie Grant
ISBN: 1743793219
Pages: 272
Year: 2017-09-19
The Middle East has long had a vibrant tradition of home-style vegetarian cuisine – from their abundant fresh salads, dips and breads to their delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's approach to vegetarian food comes from their love of traditional Middle Eastern flavor combinations. The recipes in New Feast are new interpretations of Middle Eastern food, inspired by the spirit of generosity and sharing that characterizes the region. Think glazed apple-raisin fritters, zucchini blossom and preserved lemon risotto with ricotta and parmesan or griddled broccolini with almonds and harissa butter. With sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes – this is a beautiful cookbook for anyone wanting to take vegetarian cuisine to new, flavorsome heights.
Feast from the Mideast

Feast from the Mideast

Author: Faye Levy
Publisher: Harper Collins
ISBN: 0060093617
Pages: 416
Year: 2003-10-01
A collection of recipes from more than ten middle-east countries includes an array of stuffed vegetables, rice pilafs, soups, stews, and condiments, complemented by an introduction to middle-east flavoring strategies and preparation techniques. 25,000 first printing.
Feasts

Feasts

Author: Sabrina Ghayour
Publisher: Mitchell Beazley
ISBN: 1784723746
Pages:
Year: 2017-10-03
'Sabrina Ghayour knows how to throw a party: serve big dishes of beautifully spiced food and let everyone dig in.' - Olive In Feasts, the highly anticipated follow up to the award-winning Persiana & noumber one bestseller Sirocco, Sabrina Ghayour presents a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous. Enjoy dozens of recipes for celebrations with family & friends, get-togethers and menus for everything from brunches and weekend feasts to quick fixes and special occasions. Recipes include Whipped ricotta toasts, Savoury pork & fennel baklava, Tamarind sticky ribs, Ultimate chicken shawarmas, Aubergine rolls, Saffron roast potatoes, Spiced rhubarb cake with cinnamon cream and White chocolate, cardamom & macadamia squares.
Scheherazade's Feasts

Scheherazade's Feasts

Author: Habeeb Salloum, Leila Salloum Elias, Muna Salloum
Publisher: University of Pennsylvania Press
ISBN: 081224477X
Pages: 256
Year: 2013-06-14
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.
Comptoir Libanais

Comptoir Libanais

Author: Tony Kitous, Dan Lepard
Publisher: Random House
ISBN: 140905229X
Pages: 288
Year: 2013-09-12
For over a decade Tony Kitous has been Britain’s most passionate provider of contemporary Lebanese and North African food. His restaurants were the first in London to merge traditional Arabic cooking with easy contemporary eating. There are now seven Comptoir Libanais restaurants in London with more planned in the next 18 months. The success of Comptoir Libanais restaurants centres on an easy, relaxed cafe-style of food: light Arabic home cooking mixed with familiar bistro flavours and techniques. Tony Kitous’ recipes combine fresh vibrant vegetable dishes with simple grills, flat breads, grains, herb salads and dips. Pastries are richly flavoured and delicate, made with syrups and spices. Absolutely the menu for today and adaptable for the home cook. Containing eighty recipes, each one with a full-page photograph, Comptoir Libanais makes achieving a great result easy at home. Tony Kitous’ approach and shortcuts inspire new ways to prepare readily-available ingredients: big on spices, fresh herbs and bright citrus flavours drawn from traditional Arabic cooking. The book is strong on vegetarian and vegan dishes, alongside simple grilled or poached meats, fish and beautiful sauces that are quick to prepare or make in advance. If you want a quick snack for yourself, or an extraordinary celebration feast, all the how-to you’ll need is here. Bringing together the passion of owner Tony Kitous, the extraordinary designs of award-winning graphic artist Rana Salam, and bestselling author and photographer Dan Lepard, the Comptoir Libanais cookbook blends a vibrant culinary tradition with modern flavours and cooking methods
Natural Food Feasts from the Eastern World

Natural Food Feasts from the Eastern World

Author: Sigrid M. Shepard
Publisher:
ISBN: 0668046996
Pages: 455
Year: 1976

Comptoir Libanais Express

Comptoir Libanais Express

Author: Tony Kitous, Dan Lepard
Publisher: Random House
ISBN: 1409052478
Pages: 288
Year: 2014-09-25
'Comptoir Express is about those times when I need to race around the kitchen and prepare great food in a hurry. Inspired by the best dishes and ingredients I've eaten in the Lebanon and at Comptoir Libanais, it's about simple ingredients and preparing in advance to take the hassle out of cooking delicious meals.' Tony Kitous is a rising star in the culinary world. Screen-tested for a series on BBC and appearing in 'Food and Drink' he is tipped to be one of the new faces of 2014. Pages on everyday key ingredients, like aubergines or yoghurt, with ideas that transform them from their shopping-bag state into easily prepared components of a fantastic meal. Filled with simple ideas and dishes, you can combine as you like, making relaxed meals that are endlessly variable each time you cook them.
Feast

Feast

Author: Anissa Helou
Publisher: HarperCollins
ISBN: 0062363042
Pages: 544
Year: 2018-05-29
NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.
Sirocco

Sirocco

Author: Sabrina Ghayour
Publisher: Clarkson Potter
ISBN: 0451495306
Pages: 240
Year: 2016-05-03
Journey to the Middle East and Mediterranean with alluring recipes from Sabrina Ghayour, dubbed “the golden girl of Persian Cookery” by The Observer, in the highly anticipated follow-up to her bestselling debut cookbook, Persiana. Sirocco highlights the use of simple pantry staples and striking flavor combinations to transform everyday dishes. From eye-catching salads to indulgent sweets, each of Ghayour’s recipes is a vibrant addition to the modern home cook’s table.
Classic Vegetarian Cooking from the Middle East and North Africa

Classic Vegetarian Cooking from the Middle East and North Africa

Author: Habeeb Salloum
Publisher: Interlink Publishing
ISBN: 162371012X
Pages: 288
Year: 2012-11-15
The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.
Persiana

Persiana

Author: Sabrina Ghayour
Publisher: Mitchell Beazley
ISBN: 1845339673
Pages: 240
Year: 2014-05-06
BEST COOKBOOK OF THE YEAR - Observer Food Monthly Awards 2014 Persiana: the new must have cookbook. Sabrina Ghayour's debut cookbook Persiana is an instant classic.... The Golden Girl - Observer Food Monthly A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.
Malouf

Malouf

Author: Greg Malouf, Lucy Malouf
Publisher:
ISBN: 1742701450
Pages: 416
Year: 2011
Following on from the success of their award-winning books, Saha, Turquoise and Saraban, Greg and Lucy Malouf now offer a must-have collection of their delicious recipes. Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It's a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. The book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder, making it easy to find the recipe you're after. Discover the joy of Middle Eastern cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef. With over 300 recipes included, this comprehensive recipe collection is sure to become a classic.
The Taste of Egypt

The Taste of Egypt

Author: Dyna Eldaeif
Publisher: The American University in Cairo Press
ISBN: 9774167554
Pages: 182
Year: 2016
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