Delight all of your senses and experience all of the flavours and health properties that Middle Eastern herbs and spices have to offer with The Spice Detective, Yaniv Cohen. Perfect for adventurous eaters looking to expand their palates, those interested in global cuisine, those of Middle Eastern descent looking to learn more of their heritage or anyone who’s interested in learning more about food, Spices of the Middle East, Yaniv provides approachable information on the colors, scents, origins...
The Middle East and the Prairie West meet--deliciously--in this cookbook of over 100 recipes developed by Canada's foremost expert in Arab cuisine. Habeeb Salloum spent his childhood on the Saskatchewan prairies, the son of Syrian homesteaders who thrived during the depression and drought of the 1930s by growing the dryland crops of their homeland. In this cookbook, Salloum returns not only to his childhood home, but to the historical sustainer of life on the prairies--the bison.
"Her first cookbook, Silk Road Vegetarian, ...is a thoughtful and delicious collection of gluten-free, vegetarian and vegan recipes celebrating the foods of the Silk Road" -The Food Network Discover the secrets of healthy and sustainable eating that have been practiced along the trade routes of Asia for centuries. This unusual cookbook is filled with richly-flavored vegetarian, vegan and gluten-free recipes that will be a welcome change for any vegetarian or vegan to enjoy. Plus, most of these...
Fans of Yotam Ottolenghi’s Plenty and Jerusalem will delight in the “rich and insightful” spice profiles in these 75 recipes—from Seattle’s maven of world spices and blends (Boston Globe). World Spice at Home brings the world’s exotic spices to your home kitchen to breathe new life into favorite, familiar, and traditional dishes with wonderful new flavors. Included are recipes to assemble unique spice blends that add wonderful dimension to roasted vegetables, simple grilled steaks, and even ap...
In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette and latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, plus best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! From elevated, yet approachable classics...
Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern lsraeli cuisine, attracting notice from the New York Times, Bon Appetit, ("an utter and total revelation"), and Eater ("Zahav defines lsraeli cooking in America"). Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such a...
Authors Nadia and Merijn have always travelled extensively to research their beautiful cookbooks. This is no exception. Since publishing Arabia in 2011, they have continued to push the culinary envelope and source the most authentic, simple and delectable recipes. In journeys throughout southern Europe, the Middle East and northern Africa, this dynamic duo document the food, people and stories encountered along the way. For Nadia and Merijn, the Arab world has no strict geography – as certain di...
IACP AWARD WINNER: The IACP Julia Child First Book Award, Presented By The Julia Child Foundation for Gastronomy and the Culinary Arts A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York. Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transfo...
Arabica celebrates the vibrant flavours of the Eastern Mediterranean – whisking you on a culinary journey through the fertile valleys, mountain villages, coastal towns, and vibrant cities of Lebanon, Syria, Jordan and Turkey. Starting from a modest trestle table in London’s Borough Market to a growing network of restaurants and speciality products, the Arabica brand has steadfastly championed naturally healthy food and responsibly sourced ingredients. Founder and author James Walters draws in...
Vibrant vegetarian home-cooking recipes, capturing the essence of the Middle East, from the award-winning author of the best-selling The Lebanese Kitchen This glorious celebration of a bold vegetarian cuisine features 140 easy-to-make, bright, uplifting plant-based recipes, including classics such as falafels, hummus, and tabbouleh, as well as unique dishes reflective of region, religion, and culture across the Levant. The food is fresh and delicious, whether it’s garlic-laced mezze dishes, ...
The Arabic culinary tradition burst onto the scene in the middle of the tenth century when al-Warraq compiled The Book of Dishes, a culinary treatise containing over 600 recipes. It would take another three and half centuries for cookery books to be produced in the European continent. Until then, gastronomic writing remained the sole preserve of the Arab-Muslim world, with cooking manuals and recipe books being written across the region, from Baghdad in the East to Muslim Spain in the West. A to...
Traditional Kurdish Food is perhaps the most comprehensive book about Kurdish culinary heritage – and one of the only Kurdish cookery books available in the English language. With her straightforward and easy to follow style, Ala Barzinji proves an enlightening guide to the Kurdish culinary tradition, as well as providing a number of delightful additions to any cook’s repertoire. Kurdish food represents a blend of Indo-European styles, but is distinctive because of its focus on fresh ingredients...
Publishers Weekly's Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colourful cul...