- Paperback: 199 pages
- Publisher: HIPPOCRENE BOOKS; Reprint edition (May 31 1998)
- Language: English
- ISBN-10: 0781806437
- ISBN-13: 978-0781806435
- Product Dimensions: 21.4 x 13.9 x 1.7 cm
- Shipping Weight: 268 g
- Average Customer Review: 4.5 out of 5 stars See all reviews (2 customer reviews)
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Amazon Bestsellers Rank:
#728,921 in Books (See Top 100 in Books)
- #94 in Books > Cooking, Food & Wine > Regional & International > African
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Product Details |
Product Description
Book Description
With nearly 400 recipes, from breakfast to desert, this volume represents a collection of Egyptian family cooking for all tastes, seasons and degrees of dedication.
--This text refers to an alternate
Paperback
edition.
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
Practical Egyptian Cooking sans Pictures,
By A Customer
This review is from: Egyptian Cooking (Paperback)
This is an authentic cookbook, it's been around for almost 20 years, and I've happily made a variety of recipes. The instructions are brief, and helpful. The Iman Bayaldi is prepared different than the style I'm used to..and still very good. Most dishes have 6 or less ingredients...pretty easy to gather up! If it had pictures, I'd have rated it higher--it's so helpful to have the right "look" for authenticity. There's over 300 recipes. The recipes are for 4-6 persons, easy to adjust.The table of contents is sparse; the index can have you running around a bit through the book. Chicken gizzards are not under "chicken" but are under "gizzards"! Beans are separate from lentils...logical, but not always intuitive...not a big drawback! some ingredients are, of course, hard to find if not near a Middle Eastern market...the internet should take care of ordering mastic grains, molokhiya (fresh or frozen), etc...Most ingredients are easily available in the USA. It has recipes for the classics, and also for brains, pigeon, rabbit, trotters, tripe, sheeps head etc...this is not a frou-frou book!If you want a broader taste of Middle Eastern foods, get Roden's New Book of Middle Eastern food.. to get a rich feel for Egytian and other similar cuisines which blend together...
5.0 out of 5 stars
A Classic for Egyptian Cooking,
By
This review is from: Egyptian Cooking (Paperback)
This is a must have cookbook for anyone interested in Egyptian cuisine. Samia Abdelnour selected a variety of recipes that are easy to prepare with ingredients that are available locally. She cleverly included a glossary explaining the different foods, spices, kitchen utensils and also some useful hints. This is a value priced book considering the amount of recipes included in it. I have other Mediterranean cookbooks, but I find myself using this one more often. It's size makes it also very handy to use in the kitchen.
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
3.8 out of 5 stars (6 customer reviews) 31 of 31 people found the following review helpful
5.0 out of 5 stars
Outstanding in its variety and amount of recipes!,
By A Customer - Published on Amazon.com
I have had the pleasure of using this book in my kitchen for two years now. I can honestly say that there is not a week that goes by that I don't find use for it! Although it is a bit difficult to ignore the page numbers and concentrate on the numbers assigned to each recipe, the outcome is well worth it! This book supplies an amazing number of recipes from every imaginable region of Egypt and many of the variations for each. I applaud the writer's insightful inclusion of such items as a spice index at the end of the book, and technoiques for handling foods not commonly used by Westerners. I would have liked some illustrations to assist with presentation, but all in all I am very pleased with the outcomes of my endeavors
11 of 11 people found the following review helpful
4.0 out of 5 stars
Practical Egyptian Cooking sans Pictures,
By A Customer - Published on Amazon.com
This review is from: Egyptian Cooking (Paperback)
This is an authentic cookbook, it's been around for almost 20 years, and I've happily made a variety of recipes. The instructions are brief, and helpful. The Iman Bayaldi is prepared different than the style I'm used to..and still very good. Most dishes have 6 or less ingredients...pretty easy to gather up! If it had pictures, I'd have rated it higher--it's so helpful to have the right "look" for authenticity. There's over 300 recipes. The recipes are for 4-6 persons, easy to adjust.The table of contents is sparse; the index can have you running around a bit through the book. Chicken gizzards are not under "chicken" but are under "gizzards"! Beans are separate from lentils...logical, but not always intuitive...not a big drawback! some ingredients are, of course, hard to find if not near a Middle Eastern market...the internet should take care of ordering mastic grains, molokhiya (fresh or frozen), etc...Most ingredients are easily available in the USA. It has recipes for the classics, and also for brains, pigeon, rabbit, trotters, tripe, sheeps head etc...this is not a frou-frou book!If you want a broader taste of Middle Eastern foods, get Roden's New Book of Middle Eastern food.. to get a rich feel for Egytian and other similar cuisines which blend together... 12 of 13 people found the following review helpful
5.0 out of 5 stars
A Classic for Egyptian Cooking,
By Isis S. Mikhail - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Egyptian Cooking (Paperback)
This is a must have cookbook for anyone interested in Egyptian cuisine. Samia Abdelnour selected a variety of recipes that are easy to prepare with ingredients that are available locally. She cleverly included a glossary explaining the different foods, spices, kitchen utensils and also some useful hints. This is a value priced book considering the amount of recipes included in it. I have other Mediterranean cookbooks, but I find myself using this one more often. It's size makes it also very handy to use in the kitchen.
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