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

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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

  • 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).

  • Steamed sautéed rice (Pilav)

    • twoyolks on April 06, 2016

      The rice was bland and greasy from all the butter.

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  • ISBN 10 0809400413
  • ISBN 13 9780809400416
  • Linked ISBNs
  • Published Dec 01 1969
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Time-Life Books
  • Imprint 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.

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