Classic Vegetarian Cooking From The Middle East And North Africa
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| Author | : Habeeb Salloum |
| Publisher | : Interlink Publishing |
| Total Pages | : 288 |
| Release | : 2012-11-15 |
| Genre | : Cooking |
| ISBN | : 162371012X |
NEW IN PAPERBACK The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.
| Author | : Arto der Haroutunian |
| Publisher | : The Experiment |
| Total Pages | : 0 |
| Release | : 2009-10-06 |
| Genre | : Cooking |
| ISBN | : 9781615190041 |
Here are two hundred and fifty delicious, authentic recipes that showcase the vibrant flavors and healthful variety of vegetarian Middle Eastern cooking. Vegetarian Dishes from Across the Middle East—originally published in 1983, out of print for 20 years, and previously unavailable in North America—now reappears as the appeal of vegetarian and Middle Eastern cooking continues to grow. Author Arto der Haroutunian wrote 12 cookbooks that share with readers his thorough knowledge of and love for Middle Eastern food and of the peoples and cultures from which it developed. Here are dishes from as far west as Albania and as far east as Iran, with tastes from everywhere in between. You’ll discover: Everyday favorites like hummus, tabouleh, Braised Mushrooms, and White Beans in Olive Oil Fragrant soups and stews, from Lentil Soup (“the most popular and ancient”) to refreshing Orange and Lemon Soup Healthy appetizers and salads, including Eggplant and Avocado Dip, Stuffed Tomatoes, and Spicy Beet Salad Kookoo and eggeh, the frittata-like baked omelets popular across the Middle East Bread and pastry recipes, from lavash and pita to baklava and Date and Walnut Cakes Sweets and holiday treats like Saffron Pudding, Banana Ice Cream, and Rose Petal Jam.
| Author | : Parvin Razavi |
| Publisher | : Casemate Publishers |
| Total Pages | : 277 |
| Release | : 2018-07-13 |
| Genre | : Cooking |
| ISBN | : 191162167X |
“Why we love it: Short ingredient lists and easy-to-follow instructions make cooking Iranian, Moroccan, and Lebanese dishes easy for new vegan cooks.” —VegNews Enjoyment, hospitality, tradition, creativity, sustainability and joy of life—these starting points were the inspiration for this book. The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food and Parvin Razavi has taken the fresh and varied cuisines of Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful vegan cookbook. Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures and combines them with contemporary approaches. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. The varied cuisines of the Middle East provide a wealth of vegan recipes. “Razavi (food blogger and editor of Biorama, a sustainable lifestyle magazine) has created a collection of ecologically sustainable, fuss-free recipes that can be easily incorporated into a menu.” —The Caterer “This cookbook gives the middle east some great representation in the vegan world. The whole point is to take traditional dishes and give [them] a vegan upgrade. This cookbook covers soups, breads, and preserves, plus so much more.” —Book Riot
| Author | : Troth Wells |
| Publisher | : Interlink Books |
| Total Pages | : 0 |
| Release | : 2011-09 |
| Genre | : Vegetarian cooking |
| ISBN | : 9781566568746 |
One World Vegetarian Cookbook starts in your backyard--buying produce at your local farmers' market or perhaps growing your own vegetables and herbs--then reaches around the world to bring the diversity and delight of vegetarian dishes into your kitchen. Whether you have only a window box with some herbs, a small garden behind the house, or other space to grow things, this book is the seed that connects creative home-cooking to the traditional recipes that span the globe and blend with local culture. With an emphasis on simplicity and versatility, One World Vegetarian Cookbook makes it easy to create dishes such as Bean bredie from South Africa, barley risotto from Italy, Nepalese lentil curry, or lemongrass-scented Thai soup. All you need to do is stock up your spice rack and take your taste buds travelling. The culture, history, beautiful photography, and delicious recipes make this a truly wonderful cookbook. * Over 200 easy-to-cook vegetarian dishes * Clear, step-by-step cooking method * Personal recipes from around the world * Full-color photographs throughout * Food facts and a glossary of foods
| Author | : Habeeb Salloum |
| Publisher | : Interlink Books |
| Total Pages | : 0 |
| Release | : 2024-01-16 |
| Genre | : Cooking |
| ISBN | : 9781623711023 |
The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices. Explore 330 delicious vegetarian recipes in this incredible cookbook. The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create The Complete Middle Eastern Vegetarian—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.
| Author | : Martha Rose Shulman |
| Publisher | : Rodale Books |
| Total Pages | : 411 |
| Release | : 2010-06-08 |
| Genre | : Cooking |
| ISBN | : 1605296198 |
Intensely flavorful and inherently healthy, Mediterranean food is one of the world's most appealing cuisines. Mediterranean cooks know how to make eating a pleasure. They do it simply—with olive oil and garlic; with herbs and spices; with tomatoes and eggplants, peppers and squash, figs and peaches, and other seasonal produce. And of course there is crusty bread and local cheese, the freshest yogurt and endless wine. In this authoritative and anecdotal cookbook, award-winning author Martha Rose Shulman captures the vibrant flavors of the Mediterranean region in more than 500 delicious vegetarian dishes that will appeal to everyone. The book represents years of meticulous research gleaned from Shulman's travels through France, Spain, Italy, the Balkans, Greece, Turkey, North Africa, and the Middle East. She presents authentic contemporary variations as well. You'll dine with her in Greek olive groves, feast on recipes handed down from mother to daughter for generations, and she offers her own tomatoes and fresh sardines in Croatia, savor coffee gelato in the streets of Bologna. At every turn in the road there is a new culinary reward. Whether you are a vegetarian or a dedicated meat eater, Shulman's recipes are substantial enough to satisfy any appetite. Included are such tempting creations as Majorcan Bread and Vegetable Soup, Provençal Chick Pea Salad, Pasta with Ligurian Artichoke Sauce, Greek Cauliflower Gratin with Feta and Olives, Balkan-Style Moussaka, North African Carrot "Compote," and Sweet Dessert Couscous with Citrus and Pomegranate. There is also an entire chapter devoted to the renowned "little foods" of the Mediterranean: tapas from Spain, antipasti and merende from Italy; meze from the eastern and southern Mediterranean, and more. In addition, the book features a glossary of useful cookware and indispensable pantry staples and the best online sources for hard-to-find ingredients. As Martha Rose Shulman herself says, "Mediterranean food enthralls me." Readers of Mediterranean Harvest will be enthralled as well.
| Author | : Habeeb Salloum |
| Publisher | : Habeeb Salloum |
| Total Pages | : 178 |
| Release | : 2014 |
| Genre | : Cooking |
| ISBN | : 1591521343 |
A love of Asian foods and a desire to provide simple ways to cook them drove prolific food writer Habeeb Salloum to write Asian Cooking Made Simple: A Culinary Journey along the Silk Road and Beyond. This latest release from Sweetgrass Books details how to cook up the tastiest Vietnamese pho (noodle soup), how to add a little Szechuan spice to dinnertime, and how to create mouthwatering Indian curries and Middle Eastern kebabs. The book itself, complete with color photographs of the dishes, is a journey across half the world, starting in China and working westward to the Mediterranean.
| Author | : Habeeb Salloum |
| Publisher | : University of Pennsylvania Press |
| Total Pages | : 233 |
| Release | : 2013-08-08 |
| Genre | : Cooking |
| ISBN | : 081224477X |
The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis. From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came riches, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress. Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.
| Author | : Habeeb Salloum |
| Publisher | : University of Regina Press |
| Total Pages | : 346 |
| Release | : 2005 |
| Genre | : Cooking |
| ISBN | : 9780889771826 |
In Arab Cooking on a Saskatchewan Homestead, over 200 recipes and the author's recollections from childhood combine to tell the story of a little-known group of early immigrants to the Saskatchewan prairies--the Syrians (most of them later known as Lebanese). There was a significant Syrian community in Saskatchewan during the Depression, and as Mr. Salloum points out, their traditional foods and crops were well-suited to the dryland farming that the drought of the 1930s demanded. Thus they thrived during this difficult period on the prairies. Their traditional foods--such as yogurt, chickpeas, and burghul--were, at the time, virtually unknown to their fellow homesteaders; today, however, these same foods are an important part of an increasingly varied and globally influenced North American cuisine.
| Author | : Caryn E. Neumann |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 358 |
| Release | : 2023-06-30 |
| Genre | : Cooking |
| ISBN | : 1440876487 |
Through an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature. Food is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. Featuring more than 100 recipes and detailed discussions of dishes from across the globe, Global Dishes: Favorite Meals from around the World explores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.
