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Author: Bethany Kehdy Publisher: Watkins Media Limited ISBN: 1848991363 Category : Cooking Languages : en Pages : 224
Book Description
New Cookbook from Former ‘Miss Lebanon’ Explores Modern Middle Eastern Cooking The Middle East cradles an ancient cuisine—one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of home cooking which revolves around humble, yet delicious vegetables and grains. It is these that routinely welcome home hungry school children and soothe the appetites of tired workers. They too must be shared with the world. For the past five years, Lebanese-American Bethany Kehdy has sought to demystify Middle Eastern food through her blog DirtyKitchenSecrets.com and her Taste of Lebanon tours. In her debut book, Pomegranates & Pine Nuts, she provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious.
Author: Bethany Kehdy Publisher: Watkins Media Limited ISBN: 1848991363 Category : Cooking Languages : en Pages : 224
Book Description
New Cookbook from Former ‘Miss Lebanon’ Explores Modern Middle Eastern Cooking The Middle East cradles an ancient cuisine—one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of home cooking which revolves around humble, yet delicious vegetables and grains. It is these that routinely welcome home hungry school children and soothe the appetites of tired workers. They too must be shared with the world. For the past five years, Lebanese-American Bethany Kehdy has sought to demystify Middle Eastern food through her blog DirtyKitchenSecrets.com and her Taste of Lebanon tours. In her debut book, Pomegranates & Pine Nuts, she provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious.
Author: Katy Beskow Publisher: Hardie Grant Publishing ISBN: 1787130304 Category : Cooking Languages : en Pages : 160
Book Description
15-Minute Vegan features 100 brand new vegan recipes that can be prepared in mere moments. Using ingredients that are available in supermarkets, the recipes are as easy as can be – from shopping to cooking to serving. The book starts with Katy’s introduction to vegan cooking and cooking, with advice on the equipment you need to make your cooking go faster, plus essential storecupboard ingredients. In chapters covering Breakfast, Light Bites, Mains, Essentials and Sweet Stuff, Katy offers 100 straightforward recipes and tips about preparation, freezing and storing. Whether you’re already eating vegan or just want to try something new, nothing could be simpler and faster than 15-Minute Vegan.
Author: Maureen Abood Publisher: Running Press Adult ISBN: 0762454865 Category : Cooking Languages : en Pages : 258
Book Description
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 colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season’s bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen’s Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
Author: Saskia Gregson-Williams Publisher: Random House ISBN: 147352802X Category : Health & Fitness Languages : en Pages : 224
Book Description
'My aim is to make changing the way you eat easy, attainable and non-threatening. I want to take food back to basics: simple, healthy, plant-based recipes, full of unprocessed natural ingredients that taste great. Just remember what you need to help you THRIVE (tasty, healthy recipes that increase vitality effortlessly).' Saskia Be fit and strong not skinny, happy not guilty with 100 healthy recipes for every day, deliciously free from meat, dairy and wheat. Saskia's delicious, easy-to-make recipes will prove to sugar addicts, hardened carnivores and dairy lovers that plant-based eating is delicious, fun and satisfying - as well as really good for you. Recipes are either quick and simple or can be made ahead, ingredients are affordable and easy to find, and you don't need lots of expensive equipment to make this food. As a ballet dancer, this diet gives Saskia all the energy and nutrition she needs to train, recover and perform but you don't have to be an athlete to benefit from this book. These recipes will overhaul your health, leave your skin healthy and glowing, give you energy to tackle every situation and occasion from gym work-outs to that special occasion for which you need to look for best, and give your body all the nutrients it needs to be healthy.
Author: Ann Kleinberg Publisher: Ten Speed Press ISBN: 0307816079 Category : Cooking Languages : en Pages : 114
Book Description
The culinary and mythological virtues of pomegranates have been extolled in art and literature since the time of the ancient Greeks, and these days the fruit is enjoying the spotlight as one of the hot new culinary trends. Famed for its tart, refreshing juice and for its symbolism of royalty and fertility, the pomegranate is guaranteed to perk up almost any meal. Whether an integral part of a dish's composition or adding a bit of color and surprise as a garnish, pomegranates bring beauty and stimulating flavor. POMEGRANATES offers the natural and cultural history of the pomegranate throughout the world; gives tips on how to buy, eat, and use this delectable fruit; and then dishes up a comprehensive collection of 70 pomegranate recipes.More and more people seem perfectly happy to wrestle with this amazing fruit to experience its hard-gotten but ultimately satisfying taste treasure. A fully illustrated celebration of the pomegranate and its many culinary uses, including 70 recipes. In two recent and major medical studies, the pomegranate has been shown to be a great source of antioxidants. Includes a historical and cultural perspective on the pomegranate. Reviews“The pomegranate has suddenly become the trendiest fruit around.” —San Francisco Chronicle, January 14, 2004“Brighten holiday dishes with Pomegranates. A healthful source of antioxidants and vitamin C, [they] add a dash of jewel-like color to winter tables.”—Country Living Gardener
Author: Claudia Roden Publisher: Knopf ISBN: 0307493970 Category : Cooking Languages : en Pages : 352
Book Description
Morocco, Turkey, and Lebanon offer some of the world's most exciting cuisines. In this delectable cookbook, the award-winning, bestselling author of The Book of Jewish Cooking and Claudia Roden's Mediterranean translates the subtle play of flavors and cooking techniques to our own home kitchens. Interweaving history, stories, and her own observations, she gives us 150 of the most delicious recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.
Author: Habeeb Salloum Publisher: arsenal pulp press ISBN: 155152743X Category : Cooking Languages : en Pages : 361
Book Description
The traditions of Syrian cooking go back hundreds of years, and is notable for its sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation, unrest, economic hardships, and political strife, the people of Greater Syria continued to cook their burghul, lentil, chickpeas, kishk, and yogurt dishes as if life around them never changed. Syrian-born Habeeb Salloum and his daughters Leila Salloum Elias and Muna Salloum have researched and explored the far reaches of Syrian cuisine for many years (and in Habeeb’s case, decades). Their resulting cookbook, Pomegranate and Rose Water, provides a succinct window into the dining tables of eighteenth and nineteenth-century Syria, featuring many delectable, heart-healthy recipes that have never before been published in English. The book also provides a poignant window into Syrian culture and everyday life then and now—bound together by ageless and truly beautiful food traditions. Includes 144 recipes; full-color throughout.
Author: Hugh Carpenter Publisher: Andrews Mcmeel+ORM ISBN: 1449458661 Category : Cooking Languages : en Pages : 233
Book Description
A master cooking teacher leads you on a delicious adventure with new approaches to Mexican cuisine that can be easily reproduced in any American kitchen. Discover mouthwatering recipes that are based on Hugh Carpenter’s cooking school in San Miguel de Allende, Mexico, a famous artist community located in the high mountain country north of Mexico City. His wife, acclaimed food photographer Teri Sandison, brings the dishes to life with stunning photographs that capture the food and the town. Mexican Flavors includes classic recipes such as Guacamole, Tortilla Soup, and Barbecue Chicken with Mole Sauce. But there are many gastronomic surprises such as Banana Salsa, Quesadillas with Papaya and Brie, Barbecued Caesar Salad with Chile Croutons, and Fallen Kahlua Chocolate Cake. The recipes use a wide range of seasonings to achieve innovative flavors with a Mexican flair—all from ingredients available at every American supermarket. Throughout the book, Hugh is at your side showing you easy preparation and cooking techniques, what can be completed in advance, and in page-after-page illuminating the techniques, the history, and the unique flavors of Mexican cuisine. Three special sections show an innovative approach to some of Mexico’s most famous dishes. Chile Rellenos are filled with Pulled Pork or a Pine Nut Goat Cheese Herb stuffing, and then smoked on the barbecue. Tacos and tostadas are deconstructed so that even those new to Mexican cuisine can create their own masterpiece. And enchiladas, with their fillings of duck, shrimp, or shiitake mushrooms, are a master class on fail-safe ways to create perfection. “From appetizers to drinks, this is a book to enjoy day by day, fiesta by fiesta.” —Cooking by the Book
Author: Karen Page Publisher: Little, Brown ISBN: 0316244171 Category : Cooking Languages : en Pages : 576
Book Description
Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.
Author: Judy Joo Publisher: Houghton Mifflin Harcourt ISBN: 054466308X Category : Cooking Languages : en Pages : 388
Book Description
“From kimchi to bibimbap, Joo—who hosts a show on the Cooking Channel—breaks down intimidating dishes.”—Entertainment Weekly In Korean Food Made Simple, Judy Joo, host of the Cooking Channel’s show of the same name and Food Network regular, brings Korean food to the masses, proving that it’s fun and easy to prepare at home. As a Korean-American, Judy understands how to make dishes that may seem exotic and difficult accessible to the everyday cook. The book has over 100 recipes including well-loved dishes like kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean fried chicken, along with creative, less-traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. In addition, there are chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, making this book a comprehensive guide on Korean food and flavors. Enjoying the spotlight as the hot Asian cuisine, Korean food is on the rise, and Judy’s bold and exciting recipes are go-tos for making it at home. “This is a stunning book. Forget for a moment it’s about the food of Korea. It’s just so impressive on many levels. I already crave the Disco fries and Korean eggplant and I won’t rest until I have the Korean fried chicken! Judy has written a beautiful, timely, and truly impressive tome, both mouthwatering and so very informative. Julia Child just got a new and wonderful neighbor on my bookshelf.”—Geoffrey Zakarian, Iron Chef
Author: Bethany Kehdy
Author: Bethany Kehdy
Author: Katy Beskow
Author: Maureen Abood
Author: Saskia Gregson-Williams
Author: Ann Kleinberg
Author: Claudia Roden
Author: Habeeb Salloum
Author: Hugh Carpenter
Author: Karen Page
Author: Judy Joo