- Paperback: 288 pages
- Publisher: Interlink (Mar 1 2002)
- Language: English
- ISBN-10: 1566563984
- ISBN-13: 978-1566563987
- Product Dimensions: 25.1 x 18 x 2.5 cm
- Shipping Weight: 703 g
- Average Customer Review: 4.5 out of 5 stars See all reviews (6 customer reviews)
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Amazon Bestsellers Rank:
#198,467 in Books (See Top 100 in Books)
- #29 in Books > Cooking, Food & Wine > Regional & International > African
- #45 in Books > Cooking, Food & Wine > Regional & International > Middle Eastern
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Product Details |
Product Description
From Publishers Weekly
Food and travel writer Salloum (From the Land of Figs and Olives) notes in his introduction that Middle Eastern and northern African populations have relied on a vegetarian diet since the beginning of civilization, despite the lamb and chicken dishes that may spring to the mind of anyone with a nodding acquaintance (meat is a rarity often reserved for special occasions). Setting the record straight with over 300 vegetarian dishes, Salloum's culinary tour gives readers the chance to eat like the locals do. While there are plenty of recipes utilizing common ingredients (30 chickpea recipes, 19 eggplant dishes and a dozen featuring dates), Salloum also offers unusual combinations such as Pomegranate and Mushroom Soup and Tumeric-Flavored Eggs, using garlic, cilantro and tomato in addition to the subtle, noble spice ("much in demand at birth, marriage, and death ceremonies). Pancakes are stuffed with a sweetened and spiced ricotta cheese or a walnut, cinnamon and sugar filling, then cooked and dipped in Qater, a simple syrup infused with orange flower water and lemon juice. Including the Arabic names for every dish and boasting recipes for homemade yogurt, multiple takes on falafel and a multitude of stews and soups, most of which come together in minutes, Salloum's collection will be welcome, illuminating resource for vegetarians and omnivores alike.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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First Sentence
allspice (bahaar): The dried berry of the pimento tree. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
allspice (bahaar): The dried berry of the pimento tree. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews
2 of 3 people found the following review helpful
4.0 out of 5 stars
a good introductory book for middle eastern cuisine,
By The delightful one "well read" (Boulder, CO United States) - See all my reviews
This review is from: Classic Vegetarian Cooking From The Middle East (Paperback)
I like to experiment with different cuisines and felt ready to expand my middle-eastern repetoire beyond falafels, hummus, and pitas. This books certainly does that. There is a good selection of dishes from different countries and the introductory section on techniques (inclusing how to make yogurt and yogurt cheese) is good. I did find it a little repetitive,in the sense, that I *already* knew how to do those things. As an intermediate level cook most of the recipes are also a bit too easy..
5.0 out of 5 stars
simple, delicious, wonderful,
By A Customer
This review is from: Classic Vegetarian Cooking From The Middle East And North Africa (Hardcover)
Bought this book on a whim for my vegetarian husband for a birthday gift. Turns out that every dish is absolutley delicious. We have tried many recipies in the book and have been very happy with the simplicity and results. We highly recommend the purchase of this book if you are interested in middle eastern and/or vegetarian cooking.
5.0 out of 5 stars
this book covers a wide range,
By
This review is from: Classic Vegetarian Cooking From The Middle East (Paperback)
i enjoy the fact that this book covers wide variety of tastes&Cultures throughout the world&has many great&exciting things for me too eat.I enjoy trying different Vegetarian foods&this Books adds another direction of choices.
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