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"Cooking, Middle Eastern"
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The jewelled table : cooking, eating & entertaining the Middle Eastern way
\"Mezze has become synonymous with the Middle East; a style of eating automatically associated with tables laden and stacked with sharing plates that avalanche from the kitchen. However, that's just one part of the picture. Eating in the Middle East is both a necessity and a social ritual. In The Jewelled Table, Bethany Kehdy explores the way Middle Easterners cook, eat and entertain, and the rituals of doing so at home, highlighting why the Middle East has such a rich, intricate and wonderful heritage of hospitality, in part much inspired by the 'hospitable' desert. Over 80 ancient and every day recipes from the Middle East will be reinterpreted and made accessible for cooking in a Western kitchen, without losing integrity for the classics. Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata, and make an impressive, delicious ox cheek, shallot and rhubarb stew. From simple weeknight suppers to lazy brunches, Sunday roasts, celebratory feasts and last-minute mayhem, Bethany illustrates that with a few key ingredients, Middle Eastern food is the perfect fit for every occasion. Featuring menu plans, detailed instructions on how to cook the recipes, as well as charming anecdotes throughout from Bethany's own experiences in the Middle East, all set to the backdrop of beautiful location shots, The Jewelled Table is an essential cookbook for anyone who loves the flavours of the Middle East.\"-- Provided by publisher.
Book
Making Levantine Cuisine
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.
eBook
An edible mosaic : Middle Eastern fare with extraordinary flair
\"When Faith Gorsky married her Syrian husband, she was introduced to a cultural and culinary world that would forever change how she experienced food and cooking. Faith's mother-in-law took her under her wing and in 6 months gave her a thorough course in Middle Eastern cooking that became the basis for her popular website, An Edible Mosaic and now this book. The growth and success of her website and her own growing interest in dishes from the Middle East led to even more trips to the region where she deepened her knowledge of the food and acquired more recipes to cook and share with her husband and her online community. In this book, Faith shares her favorite Middle Eastern recipes; dishes like Kebab Platter with Lamb Chops and Skewered Meats (Mashawi); Creamy Chickpea, Bread, and Yogurt Casserole (Fetteh); Parsley & Bulgur Wheat Salad (Tabbouleh); Sumac-Spiced Chicken and Onion Wraps (Musakhan); and Spicy Oil-Cured Eggplant Stuffed with Walnuts (Makdous). Her love for the cuisine of her husband's homeland shows in her enthusiasm for these dishes and the awareness that food is more than just a means of sustenance for the people of the Middle East--it lies at the epicenter of their gatherings with family and friends\"-- Provided by publisher.
Book
The culinary crescent : a history of Middle Eastern cuisine
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.
eBook
Saffron & sumac : feasting at the Middle Eastern table
From the aromatic tagines of Morocco to the sweet and sticky pastries that are a legacy of the Ottoman Empire, explore the rich culinary traditions of the Middle East and the Maghreb with these 65 authentic recipes.
Book
La frontera. Miles from nowhere
Acclaimed chef and James Beard Award-winning host Pati Jinich travels from El Paso and Juarez to Big Bend National Park. She discovers the people, places, and food -- from burritos to Middle Eastern cuisine, that make this region unique.
Streaming Video
Sunday morning. Food : Jerusalem cookbook
This segment of Sunday Morning is about a taste of Middle Eastern flavours at the deli counter.
Streaming Video
Jerusalem food : bold flavors from the Middle East and beyond
For centuries, Jerusalem has been a melting pot for a dizzying number of cultures and its cuisine reflects that diversity. This book celebrates the city's multicultural roots in a mix of popular Middle Eastern dishes, along with recipes from outside the Middle East.
Book
The culinary crescent : a history of Middle Eastern cuisine / Peter Heine ; translated by Peter Lewis
The Fertile Crescent region has long been regarded as pivotal to the rise of civilisation. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance. The Culinary Crescent shows Heine's deep knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts. In addition to a fascinating history, Heine presents more than seventy 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 throughout, The Culinary Crescent is sure to provide a delectable window into the history of food in the Middle East.
eBook