Food & Cooking of the Middle East by Ghillie Basan

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  • ISBN 10 1435145364
  • ISBN 13 9781435145368
  • Published Nov 30 2012
  • Format Hardcover
  • Page Count 256
  • Language English
  • Publisher Sterling

Publishers Text

The three countries that make up the Fertile Crescent, Lebanon, Syria, and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. Once all part of the Ottoman Empire, the countries are bound by a common language and ancient cultural heritage, but they also have distinct regional dishes and an amazing array of local ingredients, spices, and flavorings. The culture of the region is ancient, absorbing many influences throughout its history of invasion and foreign rule, all of which have contributed to a cuisine rich in variety and taste, and this beautiful book presents a mouth-watering selection of its recipes. World-renowned favorites are all present, with tempting mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes to discover such as Armenian Jeweled Bulgur, White Bean Purée with Feta and Olives, and Grilled Fish with Dates. A meal from these countries often ends with little sweet treats, and here you can learn how to prepare Stuffed Red Date Preserve, Little Walnut Cakes, and Lebanese Coffee with Cardamom. The evocative introduction looks at the impact of history, geography, climate, religion, and festivities on the food and how these influences have created dishes across the region. With more than 600 sumptuous photographs, this inspiring book captures the essence of Lebanese, Syrian, and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine

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