THE ORIGINAL LEBANESE COOKBOOK

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The Original Lebanese Cookbook

Author : Dawn Anthony
ISBN : 1743312911
Genre : Cooking, Lebanese
File Size : 86.47 MB
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The Original Lebanese Cookbook was the first authentic and comprehensive book of Lebanese cookery ever published outside of Lebanon. The cookbook is a traditional and authentic collection of 150 Lebanese recipes passed down from mother to daughter for generations, with popular favorites such as Kibbi, Tabbouleh, Hoummus and Baba Ghannouj and other delicious dishes including a generous selection of meat-free and dairy-free meals. The Original Lebanese Cookbook is more than just a cookbook. It contains a complete description of the country and Lebanese way of life, the customs and manner of eating, and sample menus.
Category: Cooking, Lebanese

My Lebanese Cookbook 2nd Generation

Author : Gretchen Homan
ISBN : 9781984553300
Genre : Cooking
File Size : 34.87 MB
Format : PDF, Mobi
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This is a cookbook of family recipes first collected around 2008, when Sity and I got together to cook and discuss all the meals she usually made for our family. It was so fun to spend time with her, and I really wanted to find a way to recreate all the meals exactly her way. The process was tricky because Sity would smile and say, “Season to taste” or “Cook until it’s done.” We would laugh, and I would try to figure out an exact measurement to write down. I wanted Sity and my memories of her to live forever. In the last few years, I cooked the same recipes with my dad, my aunt, and my uncle and learned so much! They have special knowledge about the dishes that I could only figure out when I observed directly. In this second-generation cookbook, I was able to take Sity’s methods and add the advice and techniques her kids have developed. Now we can cook the meals we love in a way that fits our lifestyle. The recipes make large quantities—enough for everyone and the freezer—and cooking together is a fun family treat.
Category: Cooking

Arabian Nights Cookbook

Author : Habeeb Salloum
ISBN : 9781462905249
Genre : Cooking
File Size : 21.65 MB
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**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award** Prepare delicious and healthy meals with this award-winning Arabian cookbook For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world. The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas. Authentic Arabian recipes include: Classic Hummus Chickpea Puree Spicy Eggplant Salad Hearty Meat and Bulghur Soup Tandoori Chicken, Omani-Style Golden Meat Turnovers Fish Fillets in an Aromatic Red Sauce Spicy Falafel Patties Delicious Stuffed Zucchini Cardamom Fritters with Walnuts in Orange-Blossom Syrup Real Arab Coffee Made Just Right And many more…
Category: Cooking

The Arabian Cookbook

Author : Ramzi Choueiry
ISBN : 9781620877470
Genre : Cooking
File Size : 36.25 MB
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World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon’s first television chef and always having a bright smile on his face, Chef Ramzi now shares his finest and tastiest recipes in The Arabian Cookbook, which combines traditional dishes with a personal twist. With an introduction by Swedish chef Bo Masser and exquisite photographs by Bruno Ehrs, this comprehensive cookbook should be in every cook’s collection. Filled with a bountiful range of appealing dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them. From classics like baba ghanoush, hummus, falafel, and baklava to the more exotic dishes such as dolmades stuffed with rice, squid in ink, sour chicken with sumac and walnuts, and fig marmalade with grape molasses, these tasty recipes bring the Arab culture right to your kitchen. Experience Arab cuisine with traditional dishes from Lebanon, Morocco, Iraq, and Egypt, and delight in the rich textures, appetizing aromas, and delicious flavors. These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are perfect for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes.
Category: Cooking

Anthropologist S Cookbook

Author : Kuper
ISBN : 9781136167829
Genre : Social Science
File Size : 66.52 MB
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First published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.
Category: Social Science

Bean By Bean A Cookbook

Author : Crescent Dragonwagon
ISBN : 9780761168706
Genre : Cooking
File Size : 61.88 MB
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Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there’s nothing a bean can’t do—and nothing that Crescent Dragonwagon can’t do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It’s a 175-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times. Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.
Category: Cooking

The Jewelled Kitchen

Author : Bethany Kehdy
ISBN : 9781848993310
Genre : Cooking
File Size : 67.77 MB
Format : PDF
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Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it! --Yottam Ottolenghi Bethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes on her blog (dirtykitchensecrets.com). A Lebanese-American born in Houston, Texas and brought up in Lebanon, she spent countless hours learning to cook with her perfectionist teta (grandmother), her vivacious dad and her spirited aunts. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her childhood roots while adding her own personal twist to these iconic recipes. The cuisines from the Middle East and North Africa share many diverse influences and gorgeous key ingredients and spices, such as pomegranates, figs, pine nuts, saffron and sumac. Passionate about food and her heritage, this former Miss Lebanon showcases the sheer brilliance of the dishes of the Levant. Try a fragrant Fish Tagine with Preserved Lemons with Moroccan flavours; fiery Lamb Shanks with Butterbeans and Tomatoes from Lebanon; or delicately spiced Chicken, Walnuts and Pomegranate Stew with its Persian influences. Cuisines across the region are covered, including Egyptian, Palestinian, Syrian, Turkish, Iraqi and Jordanian. You'll find yourself drawn into a whole new world and a whole new way of cooking.
Category: Cooking

Recipes And Remembrances From An Eastern Mediterranean Kitchen

Author : Sonia Uvezian
ISBN : NWU:35556035028158
Genre : Cooking
File Size : 29.77 MB
Format : PDF
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Located in the very heart of the eastern Mediterranean, the area comprising Syria, Lebanon, and Jordan has provided the world with what is considered by many to be Arab food at its best. In this landmark, one-of-a-kind volume Sonia Uvezian gives this time-honored cuisine the kind of presentation it truly deserves. "Recipes and Remembrances from an Eastern Mediterranean Kitchen" is a revelatory work rich in personal reminiscences; insightful quotations, anecdotes, and proverbs; valuable information on ingredients, utensils, daily meals, and traditions; and evocative period illustrations. Sonia Uvezian's many memories and associations establish a sense of place and emotional pull rarely encountered in Middle Eastern culinary literature. The "eastern Mediterranean Kitchen" in the title is actually that of her family's summer home in the Bekaa Valley, Lebanon's fertile agricultural and winemaking region, as well as the one in their Beirut apartment. It is where the Uvezians prepared the food they grew themselves or bought from nearby farms, orchards, and markets. Written by an expert in the field and over two decades in the making, "Recipes and Remembrances" is a fascinating and highly original book imbued with a keen historical perspective and a deep respect for the region's cultural heritage. Few cookbook authors have approached their subjects with the thorough, painstaking research reflected in this work. A profound understanding of eastern Mediterranean food shines through in its hundreds of superb, clearly written recipes, which are often preceded by illuminating introductory remarks. From the definitive section on pomegranates and pomegranate molasses through the fabulous chapters on desserts and beverages, this book provides indispensable reading for anyone interested in the cookery and culture of Syria, Lebanon, and Jordan. Like the author's groundbreaking classics, "The Cuisine of Armenia" and "Cooking from the Caucasus," which were among the first to bring Middle Eastern and Caucasian cooking to America, it is long on such traditional dishes as tabbuleh and baklava but also includes innovations, among them Damascus-Style Cheese Dip with Toasted Sesame Seeds and Nigella and Grilled Quail with Sour Cherry Sauce. Timeless and timely, "Recipes and Remembrances from an Eastern Mediterranean Kitchen" is a welcome blend of outstanding scholarship and entertaining reading. A genuine contribution to culinary literature, it has achieved the status of a classic. ABOUT THE AUTHOR: Sonia Uvezian was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, including "The Cuisine of Armenia," "Cooking from the Caucasus," and "The Book of Yogurt." Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appetit, Vogue, and numerous other publications."
Category: Cooking