From the Fertile Crescent, where agriculture began, to the extravagant tables of Ottoman emperors, the Mideast boasts a surpassingly rich culinary heritage. In Faye Levy's Feast from the Mideast, the acclaimed food journalist and cookbook author brings 250 time-honored recipes into the twenty-first-century American kitchen. Accessible and authentic dishes, helpful shopping tips, and Faye Levy's trademark user-friendly approach make this book a must-have introduction to a vibrant international cuisine.
For almost three decades, Faye Levy has shopped, cooked, and dined her way through the Mideast, and her enthusiasm for this flavorful, unfussy cuisine will inspire you to make these ancient culinary traditions your own. Featuring the bold flavors and simple, healthy techniques of more than ten countries, this collection has dishes for every occasion, from dinner-party feasts to quick and healthy weekday meals. Faye Levy's repertoire of fresh, mouthwatering specialties will add excitement and boldness to any meal, whether it's a simple sandwich enlivened by a zesty Grilled Eggplant Sesame Dip, or elegant Grilled Lamb Chops spiced up with Garlic Cumin Tomato Salsa. Ms. Levy takes readers beyond hummus and falafel—although she offers stellar recipes for both of these classics.
Feast from the Mideast offers a veritable banquet of authentic, tempting dishes and is the ultimate all-in-one guide to the wholesome cuisines of these historic, sun-drenched lands.
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Faye Levy is the lead cooking columnist for the Jerusalem Post and the author of more than twenty acclaimed cookbooks, including Feast from the Mideast and 1,000 Jewish Recipes. She has won prestigious prizes for her cookbooks, including a James Beard Award. A syndicated cooking columnist, she has contributed many articles to the country's top newspapers, as well as to Gourmet, Bon AppÉtit, and other magazines. She lives in Woodland Hills, California.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 traditional Yemenite diet"); the rich, sweet flaky Nut-filled Baklava ("the first records we have come from Syria near the Turkish border"); and the ubiquitous Middle Eastern Diced Salad, which has a different name in each country. Several recipes are given new twists, while never deviating from the intrinsic substance at the heart of each dish, to take advantage of today's health concerns. Interspersed with panels that inform and amuse (as when Levy, as a budding cook, describes exploding an eggplant), the book concludes with a chapter covering the basics, from blanching almonds to making vegetable stock and a selection of suggested menus. Wide in breadth and scope with a thorough attention to detail, Levy's foray into this area of cuisine so plentiful in history results in an important volume rich in content and knowledge.
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