Middle Eastern Cooking (Foods of the World) by Harry G. Nickles and Time-Life Books

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Lamb and spinach soup with meatballs (Ash sak)

    • okcook on November 15, 2013

      The ingredient list is only for the soup part of the recipe, not the meatballs. If making the meat balls, you will need: ground lamb, rice, parsley, yellow split peas, onion, turmeric, egg, olive oil, fresh mint, unflavoured yogurt

  • Steamed sautéed rice (Pilav)

    • twoyolks on April 06, 2016

      The rice was bland and greasy from all the butter.

  • Braised eggplant with tomatoes and onions (Imam bayildi)

    • Moniquelfp on August 24, 2018

      This was delicious. I served it warm topped with a few homemade croutons for texture. Next time I would saute the garlic and add into tomato/onion mixture I drained the canned diced tomatoes and topped the liquid up to make the 1 cup water called for. I had trouble stuffing the tomato/onion mixture into the eggplant so mostly topped the halves (didn't seem to be an issue with taste/serving).

  • Honey cake (Ugat dvash)

    • LeilaD on March 12, 2020

      It turned out definitely more of a dense bread than a cake. Sliced and buttered, it was delicious anyway.

  • Fresh melon and peach compote (Paludah)

    • Shelmar on September 05, 2019

      Nice; reduce melon, add basil or mint.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1565610806
  • ISBN 13 9781565610804
  • Published Jan 01 1971
  • Format Hardcover
  • Page Count 206
  • Language English
  • Edition [Rev.]
  • Countries United States
  • Publisher Time-Life Books

Publishers Text

Foods of the World was a popular series of 27 cookbooks published by Time-Life, beginning in 1968 and extending through the early 1970s, that provided a broad survey of many of the world's major cuisines. The individual volumes were written by well-known experts on the various cuisines and included significant contemporary food writers, including Craig Claiborne, Pierre Franey, James Beard, Julia Child, and M.F.K. Fisher, and was overseen by food writer Michael Field who died before the series was complete. The series combined recipes with food-themed travelogues in an attempt to show the cultural context from which each recipe sprang.

Each volume came in two parts -- the main book was a large-format, photograph-heavy hardcover book, while extra recipes were presented in a spiralbound booklet with cover artwork to complement the main book. The individual volumes remain collector's items and are widely available on the secondhand market.



Other cookbooks by this author