Classic Palestinian Cuisine

Classic Palestinian Cuisine Author Christiane Dabdoub Nasser
ISBN-10 9780863568794
Release 2013-07-10
Pages 202
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Classic Palestinian Cuisine is a collection of over one hundred mouh-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean. Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.



Classic Palestinian Cuisine

Classic Palestinian Cuisine Author Christiane Dabdoub Nasser
ISBN-10 0863568440
Release 2013
Pages 220
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Offers over one hundred recipes, including ful m'dammas (broad bean salad), kidreh (rice with mutton), and djaj mahshi (stuffed chicken), that are characteristic of the culinary culture of the Mediterranean with tips and anecdotes.



Classic Palestinian Cuisine

Classic Palestinian Cuisine Author Christiane Dabdoub Nasser
ISBN-10 0863566189
Release 2008
Pages 271
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A new edition featuring over one hundred delicious traditional recipes.



Classic Palestinian Cookery

Classic Palestinian Cookery Author Christiane Dabdoub Nasser
ISBN-10 0863565484
Release 2001
Pages 224
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This cookbook features a rich variety of dishes characteristic of the eastern regions of the Mediterranean and their culinary cultures. It is a collection of over 100 recipes - salads, soups, one-dish meals, stews and desserts - which represent traditional Palestinian cooking but also expose possibilities for a wider and more eclectic cuisine.



Eating Traditional Food

Eating Traditional Food Author Brigitte Sebastia
ISBN-10 9781317285939
Release 2016-11-18
Pages 240
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Due to its centrality in human activities, food is a meaningful object that necessarily participates in any cultural, social and ideological construction and its qualification as 'traditional' is a politically laden value. This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through a series of case studies from a global range of cultural and geographical areas, the book explores a variety of contexts to reveal the complexity behind the attribution of the term 'traditional' to food. In particular, the volume demonstrates that the definitions put forward by programmes such as TRUEFOOD and EuroFIR (and subsequently adopted by organisations including FAO), which have analysed the perception of traditional foods by individuals, do not adequately reflect this complexity. The concept of tradition being deeply ingrained culturally, socially, politically and ideologically, traditional foods resist any single definition. Chapters analyse the processes of valorisation, instrumentalisation and reinvention at stake in the construction and representation of a food as traditional. Overall the book offers fresh perspectives on topics including definition and regulation, nationalism and identity, and health and nutrition, and will be of interest to students and researchers of many disciplines including anthropology, sociology, politics and cultural studies.



Palestine on a Plate

Palestine on a Plate Author Joudie Kalla
ISBN-10 9781911127048
Release 2016-09-15
Pages 240
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There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking styles and flavours. Furthermore it presents recipes from the Palestinian home, rather than those traditionally found in restaurants and in most books. Whereas many contemporary Middle Eastern cookery books offer a modern interpretation of ancient recipes, which dilute their authenticity, the recipes in this cookbook are the real deal. This practical cookery book will feature colourful, gorgeous photography evoking the vibrancy and romance of the country.



Sacred Mobilities

Sacred Mobilities Author Avril Maddrell
ISBN-10 9781317060307
Release 2016-03-03
Pages 242
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This collection draws on the Mobilities approach to look afresh at notions of the sacred where they intersect with people, objects and other things on the move. Consideration of a wide range of spiritual meanings and practices also sheds light on the motivations and experiences associated with particular mobilities. Drawing on rich, situated case studies, this multi-disciplinary collection discusses what mobility in the social sciences, arts and humanities can tell us about movements and journeys prompted by religious, more broadly ’spiritual’ and 'secular-sacred' practices and priorities. Problematizing the fixity of sacred places and times as territorially and temporally bounded entities that exist in opposition to ’profane’ everyday life, this collection looks at the intersection between the embodied-emotional-spiritual experience of places, travel, belief-practices and communities. It is this geographically-informed perspective on the interleaving of religious/ spiritual/ secular notions of the sacred with the material and more-than-representational attributes of associated mobilities and related practices which constitutes this volume’s original contribution to the field.



The Gaza Kitchen

The Gaza Kitchen Author Laila El-Haddad
ISBN-10 1682570088
Release 2016-10-01
Pages 304
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This award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families. Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi are among the many culinary figures who have embraced The Gaza Kitchen. This second edition features tantalizing new stories and recipes, a fresh new design in a beautiful hardbound volume, new photos, and an updated index.



Asian Soups Stews and Curries

Asian Soups  Stews and Curries Author Lee Geok Boi
ISBN-10 9789814634687
Release 2014-07-15
Pages 217
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The ultimate comfort food and the cook’s answer to meals that can be cooked in a single pot, are wholesome and suitable for keeping, Asian Soups, Stews and Curries provides more than 100 easy-to-follow recipes for preparing these timeless dishes the Asian way. Discover how to stew vegetables and the various types and cuts of meat and seafood, as well as the many ways of enjoying and serving these stews. Also included are recipes for stewed desserts to wrap up the meal or serve as a pick-me-up at any time of the day



Olives Lemons Za atar

Olives  Lemons   Za atar Author Jumana Bishara
ISBN-10 0857832301
Release 2014
Pages 224
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The recipes in 'Olives, Lemons & Za'atar' represent the best of Middle Eastern cooking and provide something irrestible for every occasion. They include tangy lemony tabbouleh, smoky, rich baba ghanouj, and beautifully spiced lamb shank.



Beyond Hummus and Falafel

Beyond Hummus and Falafel Author Liora Gvion
ISBN-10 9780520262324
Release 2012
Pages 207
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Originally published in Hebrew as: Be-govah ha-beoten: ha-hebeotim ha-ohevratiyim oveha-poliotiyim shel ha-miotbaoh ha-Arvi be-Yiasrael.



Jerusalem

Jerusalem Author Yotam Ottolenghi
ISBN-10 9781448148585
Release 2012-09-06
Pages 320
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Winner of the Observer Food Monthly Cookbook of the Year 2013. Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover. Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.



Honey Co

Honey   Co Author Itamar Srulovich
ISBN-10 9781444754681
Release 2014-06-19
Pages 304
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*Winners of the Jeremy Round Award for Best First Food Book at the Guild of Food Writers Awards* *Fortnum & Mason Food & Drink Awards Cookery Book of the Year 2015* *Sunday Times Food Book of the Year 2014* 'Middle Eastern Cooking at its most inspiring. Brilliantly useful and exquisitely designed.' BBC Good Food Magazine *Best Newcomer in the Observer Food Monthly Awards 2013* This is our food, this is our restaurant - fresh fruit and vegetables, wild honey, big bunches of herbs, crunchy salads, smoky lamb, bread straight from the oven, old-fashioned stews, Middle Eastern traditions, falafel, dips, and plenty of tahini on everything. Squeeze in, grab a chair, ignore or enjoy the noise, the buzz, and tuck in. Leave room for dessert - cheesecake, a marzipan cookie with a Turkish coffee. Let us look after you - welcome to Honey & Co. Chapters include: Mezze; Fresh Salads; Light Dinners; Balls & stuff; Slow cooked; Veggie; Dessert; Drinks



Rose Water and Orange Blossoms

Rose Water and Orange Blossoms Author Maureen Abood
ISBN-10 9780762456048
Release 2015-04-28
Pages 256
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Publishers Weekly’s Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These were the lush ingredients of Maureen Abood’s childhood, growing up as a Lebanese-American in Northern Michigan. As an adult, Maureen was able to use her culinary expertise to revisit the recipes she was reared on, and give them a contemporary American take. She first chronicled her riffs on traditional cuisine in her popular blog, Rose Water and Orange Blossoms. She now shares more than 100 of her innovative and classic Lebanese recipes in this cookbook of the same name. Taking a seasonal, ingredient-focused approach, Maureen presents irresistible dishes that will delight readers who yearn for evocative flavors and healthful components. Recipes include Pistachio Crusted White Fish, Stone Fruit Salad with Flower Waters and Shaved Coconut, and Spiced Sweet Bread with Rose Water Milk Glaze. Weaved throughout are Maureen’s stories of her Lebanese upbringing, her travels, and life in a lakeside Michigan town. Rose Water and Orange Blossoms is a celebration of Middle East cuisine, and of using tradition as a springboard for newly delicious dishes.



The New Book of Middle Eastern Food

The New Book of Middle Eastern Food Author Claudia Roden
ISBN-10 0307558568
Release 2008-12-24
Pages 528
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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.



Bringing Up B b

Bringing Up B  b  Author Pamela Druckerman
ISBN-10 9780698197213
Release 2014-09-30
Pages 432
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The runaway New York Times bestseller that shows American parents the secrets behind France's amazingly well-behaved children When American journalist Pamela Druckerman had a baby in Paris, she didn't aspire to become a "French parent." But she noticed that French children slept through the night by two or three months old. They ate braised leeks. They played by themselves while their parents sipped coffee. And yet French kids were still boisterous, curious, and creative. Why? How? With a notebook stashed in her diaper bag, Druckerman set out to investigate—and wound up sparking a national debate on parenting. Researched over three years and written in her warm, funny voice, Bringing Up Bébé is deeply wise, charmingly told, and destined to become a classic resource for American parents.



Family Lexicon

Family Lexicon Author Natalia Ginzburg
ISBN-10 9781590178393
Release 2017-04-25
Pages 224
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A masterpiece of European literature that blends family memoir and fiction An Italian family, sizable, with its routines and rituals, crazes, pet phrases, and stories, doubtful, comical, indispensable, comes to life in the pages of Natalia Ginzburg’s Family Lexicon. Giuseppe Levi, the father, is a scientist, consumed by his work and a mania for hiking—when he isn’t provoked into angry remonstration by someone misspeaking or misbehaving or wearing the wrong thing. Giuseppe is Jewish, married to Lidia, a Catholic, though neither is religious; they live in the industrial city of Turin where, as the years pass, their children find ways of their own to medicine, marriage, literature, politics. It is all very ordinary, except that the background to the story is Mussolini’s Italy in its steady downward descent to race law and world war. The Levis are, among other things, unshakeable anti-fascists. That will complicate their lives. Family Lexicon is about a family and language—and about storytelling not only as a form of survival but also as an instrument of deception and domination. The book takes the shape of a novel, yet everything is true. “Every time that I have found myself inventing something in accordance with my old habits as a novelist, I have felt impelled at once to destroy [it],” Ginzburg tells us at the start. “The places, events, and people are all real.”