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Synopsis
This remarkable and beautifully illustrated book describes more than 75 ingredients used in Middle Eastern cooking. The cuisines included in The Middle Eastern Kitchen are those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman, Saudi Arabia, and the United Arab Emirates. These countries' common culinary tradition has been influenced by the Persian, Islamic, and Ottoman Empires, with a sprinkling of the Byzantine and Roman empires. The insightful texts take the readers into the history and diversity of these ancient cultures, while the 150 recipes allow them to put their knowledge of these ingredients to practical use. Among the offerings are classics like Tabbouleh and Baklava, along with Carrot Rolls with Apricots and Pine Nuts and Persimmon Pickles. Ranging from the exotic and colorful saffron and tamarind to the more unusual tastes of orchid root and mastic, the flavors of the Middle East are brought to life in the kitchen. Each ingredient is broken down into sections on appearance and taste, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned location, ingredient and recipe photographs.
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About the Author
Ghillie Basan has worked in Turkey and the Middle East as an English teacher, a food journalist, and a restaurant reviewer. She trained at Le Cordon Bleu and has a degree in social anthropology. She is the author of the highly acclaimed Classic Turkish Cookery (shortlisted in Great Britain for both the Glenfiddich Book of the Year Award and the Guild of Food Writers' Cookery Book of the Year).
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- PublisherHippocrene Books
- Publication date2005
- ISBN 10 0781811902
- ISBN 13 9780781811903
- BindingPaperback
- Number of pages240
- Rating
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The Middle Eastern kitchen
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Hippocrene Books softcover edition. Fine copy in the original color-printed, stiff-card wrappers. Particularly and surprisingly well-preserved; tight, bright, clean and especially sharp-cornered. Physical description: 239 pages: color illustrations; 26 cm. Contents: Introduction-- Basic foods-- Meat and fish-- Fruit-- Pulses, cereals, and grains-- Nuts and seeds-- Flavoring, herbs, and spices-- Vegetables. Summary: "An insightful and detailed peek into the kitchens of Iran, Turkey, Syria, Lebanon, Jordan, Egypt, Saudi Arabia, and more"--Review by New York Daily News. Subjects: Cooking. Cooking- Middle Eastern. Recipes. Recipe books. Genre: illustrated. 1 Kg. Seller Inventory # 333138
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