The Food And Cooking Of Lebanon Jordan And Syria

Author : Ghillie Basan
Publisher : Lorenz Books
Page : 256 pages
File Size : 53,9 Mb
Release : 2011
Category : Cooking
ISBN : 0754823512

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The Food and Cooking of Lebanon, Jordan and Syria by Ghillie Basan Pdf

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 influenced by the vibrant tapestry of ethnic groups and the amazing array of local ingredients, spices and flavourings. Located in the eastern Mediterranean, this region has benefited from the wonderful natural resources of land and sea. The culture 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. This beautiful book presents a mouth-watering selection of classic regional recipes. The world-renowned favourites 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 Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with dates, and Braised Rabbit with Aubergines. A meal from these countries is often completed with little sweets, and here you can learn how to prepare Stuffed Red Date Preserve, Sweet Pancakes with Scented Syrup, Little Walnut Cakes and Lebanese Coffee with Cardamom. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the foods and how these influences have created such different dishes across the region. With more than 600 sumptuous specially commissioned 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 in your own kitchen.

Author : Ghillie Basan
Publisher : Lorenz Books
Page : 256 pages
File Size : 43,8 Mb
Release : 2017-08-30
Category : Cooking, Jordanian
ISBN : 0857237357

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The Illustrated Food and Cooking of Lebanon, Jordan and Syria by Ghillie Basan Pdf

Discover the rich, varied and aromatic food of the Fertile Crescent in this beautiful cookbook.

Author : Ghillie Basan
Publisher : Unknown
Page : 256 pages
File Size : 55,9 Mb
Release : 2014
Category : Cooking, Mediterranean
ISBN : 1782141936

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The illustrated food and cooking of Lebanon, Jordan and Syria by Ghillie Basan Pdf

Author : Ghillie Basan
Publisher : Lorenz Books
Page : 288 pages
File Size : 55,5 Mb
Release : 2019-12-03
Category : Cooking
ISBN : 0754834697

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The Lebanese Cookbook by Ghillie Basan Pdf

A beautiful and detailed journey into the food of the middle east, from the awardwinning cook and traveler, gorgeously photographed throughout

Author : Sonia Uvezian
Publisher : Unknown
Page : 486 pages
File Size : 50,8 Mb
Release : 2001
Category : Cooking
ISBN : NWU:35556035028158

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Recipes and Remembrances from an Eastern Mediterranean Kitchen by Sonia Uvezian Pdf

Located in the very heart of the eastern Mediterranean, the area comprising Syria, Lebanon, and Jordan has provided the world with what is considered by many to be Arab food at its best. In this landmark, one-of-a-kind volume Sonia Uvezian gives this time-honored cuisine the kind of presentation it truly deserves. "Recipes and Remembrances from an Eastern Mediterranean Kitchen" is a revelatory work rich in personal reminiscences; insightful quotations, anecdotes, and proverbs; valuable information on ingredients, utensils, daily meals, and traditions; and evocative period illustrations. Sonia Uvezian's many memories and associations establish a sense of place and emotional pull rarely encountered in Middle Eastern culinary literature. The "eastern Mediterranean Kitchen" in the title is actually that of her family's summer home in the Bekaa Valley, Lebanon's fertile agricultural and winemaking region, as well as the one in their Beirut apartment. It is where the Uvezians prepared the food they grew themselves or bought from nearby farms, orchards, and markets. Written by an expert in the field and over two decades in the making, "Recipes and Remembrances" is a fascinating and highly original book imbued with a keen historical perspective and a deep respect for the region's cultural heritage. Few cookbook authors have approached their subjects with the thorough, painstaking research reflected in this work. A profound understanding of eastern Mediterranean food shines through in its hundreds of superb, clearly written recipes, which are often preceded by illuminating introductory remarks. From the definitive section on pomegranates and pomegranate molasses through the fabulous chapters on desserts and beverages, this book provides indispensable reading for anyone interested in the cookery and culture of Syria, Lebanon, and Jordan. Like the author's groundbreaking classics, "The Cuisine of Armenia" and "Cooking from the Caucasus," which were among the first to bring Middle Eastern and Caucasian cooking to America, it is long on such traditional dishes as tabbuleh and baklava but also includes innovations, among them Damascus-Style Cheese Dip with Toasted Sesame Seeds and Nigella and Grilled Quail with Sour Cherry Sauce. Timeless and timely, "Recipes and Remembrances from an Eastern Mediterranean Kitchen" is a welcome blend of outstanding scholarship and entertaining reading. A genuine contribution to culinary literature, it has achieved the status of a classic. ABOUT THE AUTHOR: Sonia Uvezian was born and brought up in Beirut, Lebanon. A leading authority on Middle Eastern and Caucasian cooking and the winner of a James Beard Award, she is the author of six other highly acclaimed cookbooks, including "The Cuisine of Armenia," "Cooking from the Caucasus," and "The Book of Yogurt." Several of her books have been selections of Book-of-the-Month Club and published internationally. Ms. Uvezian has also contributed articles and recipes to Gourmet, Bon Appetit, Vogue, and numerous other publications."

Author : Greg Malouf,Lucy Malouf
Publisher : Hardie Grant Publishing
Page : 274 pages
File Size : 53,8 Mb
Release : 2011-09-01
Category : Cooking
ISBN : 9781742732428

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Saha by Greg Malouf,Lucy Malouf Pdf

Praise for the author: "The food transcends some of the traditions in presentation but remains authentic in taste." -- the "New York Times" on Greg Malouf's restaurant, MoMo

Author : Barbara Abdeni Massaad
Publisher : Pavilion
Page : 0 pages
File Size : 51,7 Mb
Release : 2015-10-15
Category : Cooking
ISBN : 191090404X

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Soup for Syria by Barbara Abdeni Massaad Pdf

The world has failed Syria’s refugees and some of the world’s wealthiest countries have turned their backs on this humanitarian disaster. Syria’s neighbours—Lebanon, Jordan, Turkey and Iraq—have together absorbed more than 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors from all corners of the world have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups. Contributors include: Joe Barza, Mark Bittman, Anthony Bourdain, Sally Butcher, Alexis Couquelet, Aglaia Kremenzi, Carolyn Kumpe, Greg Malouf, Yotam Ottolenghi, Claudia Roden, Ana Sortun, Sami Tamimi, Alice Waters, Paula Wolfert, and many others. Profits from the sale of this cookbook will be donated to help fund food relief efforts to Syrian refugees.

Author : Harry G. Nickles,Time-Life Books
Publisher : Unknown
Page : 0 pages
File Size : 51,5 Mb
Release : 1969
Category : Cookery, Middle Eastern
ISBN : 0809400685

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Middle Eastern Cooking by Harry G. Nickles,Time-Life Books Pdf

Discusses the foods of the Middle East and presents traditional recipes from Greece, Turkey, Egypt, Lebanon, Syria, Jordan, Iraq, Iran, and Israel.

Author : Helen Corey
Publisher : Ravenio Books
Page : 186 pages
File Size : 48,8 Mb
Release : 1962
Category : Cooking
ISBN : 8210379456XXX

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The Art of Syrian Cookery by Helen Corey Pdf

Arabic cooking is like Arabic dancing—vivid, exotic, enchanting. Seasoned with herbs and spices, moistened with olive oil and butter, rolled in cabbage and grape leaves, food no longer merely abates hunger but becomes a picture of fragrance and charm to satisfy sight, smell, and taste. There is no difference between Syrian and Lebanese foods. In America these foods are most popularly known as Syrian foods. However, since Syria was under the rule of Turkey for centuries, some of the drinks and foods are Turkish. This is why the coffee served in Syria and Lebanon is called Turkish coffee. A part of my heritage, these recipes have been handed down from mother to daughter for generations and followed by instinct—a little of this, a pinch of that—and flavored to please the palate, though the ingredients were never accurately measured. As my sister and I gathered these recipes from my mother, Maheeba (Mabel), she recalled many scenes of her native land; of certain haflis (parties), of friends, of the rich aroma of Turkish coffee poured into a demitasse, of the historical background of Arabic script and the makings of exquisite damask cloth. When we lived in Canton, Ohio, as children, my sister, brother, and I used to get a great deal of pleasure watching my father and his friends take turns smoking the narghileh (Turkish water pipe) as they relaxed during the evenings, exchanging stories of their journey to this country. The narghileh had the sound of bubbling water and an incense aroma filled the house from the Persian tobacco that was used. Our narghileh was made of beautiful cut glass with an oriental brass stem, and the smoking pipe that was attached had an almost cobra look with its many variegated colors. The smoke was being drawn through cold water to reduce the strength of the nicotine. The guests were served Turkish coffee and the hostess was ready to play the part of a fortuneteller. The cups were inverted and left to stand so that the coffee sediment formed a pattern on the inside of the cup. Then the cups were turned up again and the hostess interpreted the future of each guest from the pattern in his cup. I have included in the book features on the religious significance of foods, Syrian-Lebanese festivals, weddings, Easter, Epiphany, the preparation of wine and bread for Holy Communion, and a complete Lenten section. This is an adventure in foods you will want to repeat over and over again. While these customs and traditions still prevail in the land of my ancestors, I felt that you would enjoy opening a few doors to this ancient land, reflecting the mingling of traditions between those days and modern times. This illustrated classic includes the following sections: Spices and Herbs Arabic Menus Appetizers Sauces Soups Salads Game, Poultry, and Dressings Meats and Outdoor Festivals Wheat and Kibby Pancakes and Omelets Vegetables Olives Bread and Pies Beverages Candied Fruits and Preserves Pastries and Desserts Fish Lenten Foods and Menus Lenten Menus Lenten Pies Lenten Salads Lenten Kibby Lentil Dishes Lenten Sauces Wheat and Vegetable Dishes Lenten Desserts Traditions and Foods of the Orthodox Catholic Church

Author : Najah Shuqair
Publisher : Akhdar Press, Sarnia, Ontario, Canada
Page : 0 pages
File Size : 49,5 Mb
Release : 2024-02-05
Category : Electronic
ISBN : 0981147860

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Quick And Easy Cookbook by Najah Shuqair Pdf

How many of you like to eat Arabic food or what it call Middle Eastern Cuisine? These recipes are cooked and served in Lebanon, Jordan, Syria, and Turkey. Najah is passionate about cooking; she cooks from her heart, exactly like in her poems. These recipes are easy to make. They are intended for working people who love Middle Eastern Cuisine but do not have enough time to cook. All the ingredients are available in stores or online.

Author : Helen Corey
Publisher : Unknown
Page : 0 pages
File Size : 44,9 Mb
Release : 2004
Category : Cookery, Lebanese
ISBN : 096263767X

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Healthy Syrian and Lebanese Cooking by Helen Corey Pdf

This authentic collecion of foods includes a historical Journey to Syria, Health benefits, Useful phrases used in every day life of Middle Eastern people, Foods and Traditions of the Orthodox Catholic Church, and an introduction to the land of bible history, its mores and people.

Author : Habeeb Salloum,Leila Salloum Elias,Muna Salloum
Publisher : arsenal pulp press
Page : 361 pages
File Size : 47,6 Mb
Release : 2018-11-20
Category : Cooking
ISBN : 9781551527437

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The Scent of Pomegranates and Rose Water by Habeeb Salloum,Leila Salloum Elias,Muna Salloum Pdf

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 : Tess Mallos
Publisher : Unknown
Page : 374 pages
File Size : 46,8 Mb
Release : 1995
Category : Cookery, Middle Eastern
ISBN : 1898697361

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The Complete Middle East Cookbook by Tess Mallos Pdf

A comprehensive book covering the cooking of 19 countries: Greece, Cyprus, Turkey, Armenia, Syria, Lebanon, Jordan, Iraq, Bahrain, Kuwait, Saudi Arabia, United Arab Emirates, Qatar, Oman, Yemen, Egypt, Iran and Afghanistan and contains over 500 recipes. An introduction to each chapter gives an insight into the food, lifestyle and cooking methods of the area, as well as snippets of history. A guide to Middle East ingredients is set out in the glossary.

Author : Anissa Helou
Publisher : HarperCollins UK
Page : 452 pages
File Size : 52,9 Mb
Release : 2013-06-20
Category : Cooking
ISBN : 9780007448623

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Levant: Recipes and memories from the Middle East by Anissa Helou Pdf

Anissa Helou’s Levant is a collection of mouth-watering recipes inspired by Anissa’s family and childhood in Beirut and Syria, and her travels around the exciting regions of the eastern Mediterranean and the Middle East.

Author : Claudia Roden
Publisher : Penguin UK
Page : 560 pages
File Size : 55,7 Mb
Release : 1986
Category : Cooking, Middle Eastern
ISBN : 014046588X

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A New Book of Middle Eastern Food by Claudia Roden Pdf

Containing more than 800 recipes collected from Morocco, Turkey, Greece, Egypt and other Middle Eastern countries, this updated edition includes extensive variations and new techniques for preparing these exotic dishes. Delicious recipes come richly infused with Roden's own memories of growing up in Egypt and other stories of her travels. 24 color photos.