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82. Spice: Flavors of the Eastern Mediterranean by Ana Sortun | |
Hardcover: 400
Pages
(2006-05-01)
list price: US$34.99 -- used & new: US$21.87 (price subject to change: see help) Asin: 0060792280 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include: * Beef Shish Kabobs with Sumac Onions and Parsley Butter* Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini* Crispy Lemon Chicken with Za’atar* Golden Gazpacho with Condiments * Fried Haloumi Cheese with Pear and Spiced Dates Absolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere. Customer Reviews (15)
Too labor intensive, requires too many exotic spices
Good cookbook for Mediterranean flavors, not Italian
Delicious
Fun and Delicious
One of the greatest cook books Ive ever read! |
83. Middle Eastern Basics: 70 Recipes Illustrated Step by Step (My Cooking Class) by Marianne Magnier-Moreno | |
Paperback: 256
Pages
(2010-10-21)
list price: US$24.95 -- used & new: US$18.95 (price subject to change: see help) Asin: 1554077591 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full color so it's as true to life as possible -- just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class." My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple. Food from the Middle East is popular for its unique taste and, perhaps more importantly, its healthy ingredients. These dishes sing with earthy spices, tomato, parsley, lemon and honeyed fruits, and a country index shows the origin of each recipe. Some of the well-loved favorites are: There are also dishes that are staples in the Middle East but less well-known here, such as:
The 80 recipes in Middle Eastern Basics are the backbone of authentic Middle Eastern cooking, and each is easy to make at home. |
84. The Cooking of the Eastern Mediterranean : 300 Healthy, Vibrant, and Inspired Recipes by P. Wolfert | |
Hardcover: 448
Pages
(1994-06-01)
list price: US$40.00 -- used & new: US$19.00 (price subject to change: see help) Asin: B0001HYM8I Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Wolfert's food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of kibbeh, Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains--stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few--reflect the bounty and healthful eating patterns of the Eastern Mediterranean. Wolfert's Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the country's best bread baker tells her secrets of baking unleavened flat griddle bread. These delicious, authentic recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolfert's recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers. Customer Reviews (15)
Eastern Mediterranean Cooking
Recipes and History
Paula Wolfert knows about food
A fantastic cookbook--a favorite for years
Wonderful cookbook for the serious cook |
85. Lebanese Cuisine: More Than 250 Authentic Recipes From The Most Elegant Middle Eastern Cuisine by Anissa Helou | |
Paperback: 256
Pages
(1998-06-15)
list price: US$17.95 -- used & new: US$10.06 (price subject to change: see help) Asin: 0312187351 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (16)
It's a shame
Lebanese Cuisine
Not the best but there are better cookbooks
Good everyday Lebanese recipes
The recipes which I tried tasted very authentic and Lebanese |
86. Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden | |
Hardcover: 352
Pages
(2006-10-31)
list price: US$37.50 -- used & new: US$22.49 (price subject to change: see help) Asin: 030726498X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (25)
excellent cookbook
Recipes for authentic and delightful Mediterranean cuisine
Great Book
Wide range of delicious recipes... just needs some better QC
Yummy and unusual |
87. Book of Middle Eastern Food by Claudia Roden | |
Paperback: 480
Pages
(1974)
list price: US$16.00 -- used & new: US$63.18 (price subject to change: see help) Asin: 0394719484 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (13)
Excellent Book
Best book on the subject
A little dated but still a classic Despite that it has qualities which have become rare in modern cook books. That is it exudes a passion for a cuisine which in the 70's was little known in the west. Each chapter has a narrative which are based on the author's affectionate memories of her time living in the middle east. She relates folk tales and old myths and contemporary stories. Her book had the sort of quality that Elizabeth David's books had. That is she portrayed a cuisine and a style of life that seemed exotic but attractive and which people explored. With the preparation of food when a cook has some experience one tends to alter recipes slightly depending on taste and to achieve the sort of texture and thickness one desired. Thus unlike previous reviewers I have not had many recipes not work although this is to say it might not have happened. This book arrived in Australia about the same time that we started to have significant numbers of migrants from the middle east. It started to sell at the time when Lebanese and Turkish restaurants started to become popular.It enabled people to make hommos, felafels and flat bread at home. To some extent the work of the book has been done as now most of the food products are available in supermarkets. The acceptance of Middle Eastern Cuisine has enriched Australia. In a time in which all of us are becoming health conscious it allows one to incorporate a range of low fat items into our diet which are rich in vitamins and proteins. This book may be a little dated but it will always remain a classic.
Let the buyer beware! To begin with, the author doesn't provide essentialinformation on ingredients. Many important ones are not even mentioned. Noris there any discussion of arak (raki) or of the region's wines. There isnothing on traditional utensils and no menus. Little is said about theculinary specialties of various places. For example, Roden doesn't tell usthat karabij (page 404) is an Aleppan specialty; in fact the full Arabicname of this popular pastry is karabij halab (Aleppo karabij). Nor does shemention that both Damascus and Tripoli have long been renowned for theirsweets, including ice cream. Her remarks about amardine (page 382) don'tinclude Damascus, a city celebrated for this confection, which it hasexported to many parts of the world for centuries. There are glaringmistakes in this book. For instance, the oldest Arab culinary manual thathas been found dates not from the twelfth century but from the tenth (page7). On page 8 Roden implies that Assyrians and Babylonians are somethingother than Mesopotamians, which, of course, they are not! On page 12 sherefers to burghul as "the Turkish burghul (cracked wheat)." Sheis wrong on three counts: (1) there is no proof that burghul is Turkish inorigin; it may well have been eaten in this area centuries before the Turksarrived; (2) the Turks call this product bulgur, not burghul, which is itsArabic name; and (3) burghul, unlike cracked wheat, is precooked. On page135 Roden erroneously states that omelets do not appear in early Arabculinary literature. The Kitab al Wusla il al Habib, to which she refers onpage 177, was written in the thirteenth (not the twelfth) century andcontains 74 (not 500) recipes for chicken. The word for broad brown beansin Arabic is "ful," not "ful medames," which is thename of a dish using these beans (page 268). The usual conclusion to aMiddle Eastern meal is fruit, not sweets (page 373). On page 404 Rodenincorrectly identifies soapwort (erh halawa) as bois de Panama. Yet thisauthor has been praised for her high standards of scholarship! Thisvolume is riddled with shortcomings. Though there is as yet no definitivecookbook that covers the entire region, readers may want to look at"The Complete Middle East Cookbook" by Tess Mallos, which atleast includes more countries and contains recipes that are much betterwritten.
Let the buyer beware! To begin with, the author doesn't provide essentialinformation on ingredients. Many important ones are not even mentioned. Noris there any discussion of arak (raki) or of the region's wines. There isnothing on traditional utensils and no menus. Little is said about theculinary specialties of various places. For example, Roden doesn't tell usthat karabij (page 404) is an Aleppan specialty; in fact the full Arabicname of this popular pastry is karabij halab (Aleppo karabij). Nor does shemention that both Damascus and Tripoli have long been renowned for theirsweets, including ice cream. Her remarks about amardine (page 382) don'tinclude Damascus, a city celebrated for this confection, which it hasexported to many parts of the world for centuries. There are glaringmistakes in this book. For instance, the oldest Arab culinary manual thathas been found dates not from the twelfth century but from the tenth (page7). On page 8 Roden implies that Assyrians and Babylonians are somethingother than Mesopotamians, which, of course, they are not! On page 12 sherefers to burghul as "the Turkish burghul (cracked wheat)." Sheis wrong on three counts: (1) there is no proof that burghul is Turkish inorigin; it may well have been eaten in this area centuries before the Turksarrived; (2) the Turks call this product bulgur, not burghul, which is itsArabic name; and (3) burghul, unlike cracked wheat, is precooked. On page135 Roden erroneously states that omelets do not appear in early Arabculinary literature. The Kitab al Wusla il al Habib, to which she refers onpage 177, was written in the thirteenth (not the twelfth) century andcontains 74 (not 500) recipes for chicken. The word for broad brown beansin Arabic is "ful,"not "ful medames," which is the nameof a dish using these beans (page 268). The usual conclusion to a MiddleEastern meal is fruit, not sweets (page 373). On page 404 Roden incorrectlyidentifies soapwort (erh halawa) as bois de Panama. So much for her highstandards of scholarship. That this volume should have been consideredthe standard work on Middle Eastern cooking for over a quarter century bymany so-called food authorities says a great deal about those who arepassing judgment. It is riddled with shortcomings! Though there is as yetno definitive cookbook that covers the entire region, readers may want tolook at "The Complete Middle East Cookbook" by Tess Mallos, whichat least includes more countries and contains recipes that are much betterwritten. ... Read more |
88. 75 Simple Middle Eastern Recipes (Shown step-by-step in over 200 colour photographs) by Soheila Kimberley | |
Paperback: 96
Pages
(2008-07-25)
list price: US$9.99 -- used & new: US$3.99 (price subject to change: see help) Asin: 1844764869 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
89. The Arab Table: Recipes and Culinary Traditions by May Bsisu | |
Hardcover: 384
Pages
(2005-09-01)
list price: US$34.95 -- used & new: US$18.66 (price subject to change: see help) Asin: 0060586141 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table. May S. Bsisu, who has lived and cooked in Jordan, Lebanon, Kuwait, England, and now the United States, takes you along a reassuringly down-to-earth and warmly personal path through exciting culinary territory. The Arab Table focuses intimately on the foods of Arab countries such as Lebanon and Saudi Arabia, Egypt and Syria. The book offers a bountiful range of appealing dishes: cold and hot mezza, or little dishes; vibrant salads and fresh vegetable preparations; savory soups, stews, and hearty casseroles; baked and grilled meats, poultry, and fish; cooling drinks; and ambrosial desserts. There are recipes for familiar dishes including Falafel, Chicken and Lamb Kebabs, and Baklava, as well as a diverse selection of lesser known delights greatly enjoyed around the world, such as Eggplant Pomegranate Salad, Zucchini with Bread and Mint, Grilled Halloumi Cheese Triangles, and Arab Flatbread. Celebration dishes, the cornerstone of Arab cuisine, include Moroccan and Lebanese Couscous, Baked Lamb with Rice and Chickpeas, and Baked Sea Bass with Rice and Caramelized Onions. No Arab cookbook would be complete without an ample selection of soups and stews, the customary way to break the fast at the end of each day during Ramadan. The Arab table is also well known for its sweets: Semolina Pistachio Layer Cake, Milk Pudding, and, of course, date-, nut-, and cream-filled pastries perfumed with rose and orange-blossom water are just a sampling of the desserts included here. Along with these treasured recipes collected from May's extended family, friends, neighbors, and her own discoveries, The Arab Table is also a resource for learning about the traditions and customs associated with this time-honored cuisine. Throughout, essays on Arab holidays, from Eid Al Adha, the feast celebrating the end of the pilgrimage to Mecca, to Ramadan and Mubarakeh, the celebration for the birth of a baby, are explained and menus are provided for each. May enlightens readers as to customary greetings (How do you say Happy Ramadan?), gifts (What do you bring to an Arab home during Ramadan?), and wishes (How do you acknowledge the birth of a baby?) that are traditionally extended during these special occasions. Now you can bring the abundance and flavors of The Arab Table to your table. Customer Reviews (24)
Wonderful!My family just had a fabulous lunch from this book.
At last. Stunning Flavours and Reliable Results.
Very Disappointing...
This is the best Arab Cuisne Cookbook
the best from arab cooking book |
90. Artichoke to Za'atar: Modern Middle Eastern Food by Greg Malouf, Lucy Malouf | |
Hardcover: 352
Pages
(2008-03-01)
list price: US$29.95 -- used & new: US$18.78 (price subject to change: see help) Asin: 0520254139 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (2)
Artichoke to Za'atar
What life must have been like in Al Andalus |
91. Purba: Feasts from the East: Oriya Cuisine from Eastern India by Laxmi Parida | |
Paperback: 230
Pages
(2003-04-02)
list price: US$16.95 -- used & new: US$15.24 (price subject to change: see help) Asin: 0595267491 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (4)
Great home recipe's from Orissa/ Eastern India
Lakshmi from Puri to Laxmi from New York.. The 207-page book is broken into nine chapters: Oriya pantry, Jalakhia, Pitha, Breads, Bhata, Entrees, Sun-drying (badi and pickles), Mitha and "East meets Far East". Each chapter is wholesome and is loaded with specific recipes that carry the nostalgic charm and full-bodied instructions for preparation. Through her home kitchen back in Orissa and with the urging of her mother (remember "Bend it like Beckam"), she has herself tried each dish and knows the failings well. She is an astute observer and an expert teacher. With the objective humor of a scientist, she guides any novice to travel through the roads of Oriya culinary arts. For me, the reading itself was a meal. Anything that you ate in homes or streets during your time in Orissa is in the book. My special favorites were the recipes for various chakulis, chitaus, arisa and kakara. People who know me know my weakness to these objects. What we don't normally succeed is to create a full holiday meal as one had taken in Lekhanapur or Nardia. The holiday meal consists of pithas of grains and legumes of the season, seasoned with herbs and spices particular to the season, supplemented with vegetables cooked according to the climate and temperature of the season. This is the food culture of Orissa and the book enables you to recreate it. Then go to my other favorites of mithas: rasagolla, ladoo, kesar, khiri and tons of other savory dishes. Time has come that we impress our neighbors with the brilliant food that Oriyas invented and the brilliant style the food is composed. Let there be a weekly meal with "kakharu and saga" and "potala rasa" or a nonvegetarian festive meal with "machha mahura" and "mangsa gugni". Let children enjoy "gaja" and "singada" and let "peda" and "sandesh" replace cakes. Time has come to announce to the words that Oriya is style and sophistication. The culture and food have beenhundreds of years in the making. It's royal. Dr Parida is available to assist the new cooks to initiate into Oriya cooking. the veterans can comment and add more dishes to the book to make a second part. SriJagannatha eats sabara food and the whole set of recipes from the hills and forests need assembly. The recipes from south and the recipes from the inner villages at Puri would make other volumes. The books reminds you of the richness of food as a sustenance and the beauty of human ingenuity in creating crafts in taste and nutrition. At (cheap) e book is a bargain for all the information and the meticulous guidance. Enjoy!!
Move over Madhur Jafrey, make room for Laxmi! Once you read the preface you will also see she has a great sense of humor that shines through again and again throughout the book. For those among you who sometimes feel that the spice mixtures of Indian recipes are a little overwhelming, this book is for you.All of the recipes I made from this book are flavorful without being overpowering. So far I have 3 recipes that I love from this book: 1) Khichidi - a wonderful rice and lentil combination that is extreemly easy to prepare, elegantly seasoned and can serve as a full meal on its own. 2) Baigana Bharta - Mashed fried eggplants.while the description may not sound so appetizing, think of it as an alternative to Babaganoush.The buttery flavor of the slow roasted eggplant and the delicate seasonings make this an excellent dish hot or cold.I serve it cold as an appetizer with thinly sliced crusty bread.My dinner guests rave about it! 3) Kheeri -Rice pudding.Indian comfort food!Rice pudding is one of favorite desserts and when I first saw this recipe I thought it had a typo because it appeared to call for too much milk. I tried the recipe as printed and the result was a deliciously silky rice and milk concoction that I have made again and again. I highly recommend this wonderful book.Lets encourage this highly gifted author to keep writing books!
A book on food with a difference. ``Techniques + Ingredients = Recipes''. This, according to the Of course, subject of the book is food from Orissa and the author |
92. Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum | |
Paperback: 352
Pages
(2002-03)
list price: US$19.95 -- used & new: US$12.71 (price subject to change: see help) Asin: 1566563984 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Customer Reviews (17)
Great Middle Eastern Vegetarian Cookbook
Heart-warming Hospitality and Delicious Dining.
excellent resource!!
no pictures
Classic Vegetarian Cooking a Reference Book for Every Kitchen |
93. MIDDLE EASTERN COOKERY by Arto der Haroutunian | |
Paperback: 384
Pages
(2010-11)
list price: US$29.95 -- used & new: US$19.77 (price subject to change: see help) Asin: 1906502943 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (3)
A work of genius
Fantastic Book!
Overlooked classic |
94. A Vegan Taste of the Middle East (Vegan Cookbooks) by Linda Majzlik | |
Paperback: 128
Pages
(2004-04-01)
list price: US$11.95 -- used & new: US$5.52 (price subject to change: see help) Asin: 1897766777 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description The authentic taste of Middle Eastern food is reproduced in this collection of vegan recipes. Instructions for more than 100 recipes are detailed, including such flavorful dishes as hummus, falafel, pita bread, Persian naan, and orange rice pudding. Customer Reviews (1)
Excellent selection! |
95. Secrets of Healthy Middle Eastern Cuisine by Sanaa M. Abourezk, Neal Cassidy | |
Paperback: 200
Pages
(2000-10)
list price: US$19.95 -- used & new: US$14.43 (price subject to change: see help) Asin: 1566563275 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (7)
Sanaa rocks.
More Syrian than Nutrition. A rare Arab oriented book A common theme in the reviews is that the nutritional information is good, the Syrian material is welcome, but the culinary information is poor. Of these three issues, I cannot judge the authenticity of the Syrian ethnic material, but I do have a somewhat different opinion on the other two issues. In the introduction on nutrition, the author comes very close to quoting from influential works on `the new nutrition' such as `Eat, Drink, and Be Healthy' by Harvard's Walter C. Willett. On that point, her statements are probably quite safe and as close to good contemporary thinking as she can be. I am inclined to believe the author is a little too close to orthodoxy than she needs to be. On the issue of cholesterol, for example, I have it on good medical authority that high cholesterol levels are largely a result of a genetic heritage. Your body is producing too much or it is not eliminating bad cholesterol efficiently, and no amount of diet will change that fact. Cholesterol you may take in with animal fats is probably much less dangerous than the internal imbalance. On the other side of the coin, there is a lot of important nutrition to be gained from at least some reasonable measure of animal fat and protein. So, eliminating animal fat from one's diet may have some risk associated with it. It will also make one's food much less palatable. Abourezk's presentation of her rather narrow interpretation of nutritional doctrine is also weak. How can her readers reasonably understand the difference between two pyramids, if you don't show pictures of these two pyramids. Her octopus metaphor for explaining saturated and unsaturated fats is also a bit weak. She should take a few lessons on effective explaining from Alton Brown. I am also a little suspicious of her chronology of the two food pyramids. I know the USDA picture came out in the early 1990's, but I was under the impression that the `new and improved' Harvard pyramid came out later. Dr. Willett's book with its `All-New Food Pyramid' was published in 2001, not 1984. On the bright side, I thought Abourezk's suggestions on reducing the amount of animal fat in one's cooking were informative, as I was seeing some of them, such as parboiling vegetables before sauteeing to reduce fat absorption. Common kitchen technique, especially French technique, would have you do this anyway. Now you have another reason to do it. On the culinary side, I must say I am pleased to see the Table of Contents with a complete list of recipes. Regardless of how good the recipes are, this increases the value of the book to the reader. I also think the chapter on Herbs and Spices is a better than average treatment in a general book. It is especially refreshing to see the Arabic names of the spices. I was a bit annoyed with some of the little stories, especially those associated with garlic, which gives one the impression that the myth of garlic as a vampire repellant originated in modern America. I think Bram Stoker, the author of `Dracula' in 19th century England would be surprised at that statement. On the recipes, I think the nutritional value per serving was a waste of effort. The variation in ingredient contents and the variation in cooking styles means this can vary as much as 50% from person to person. On the contents and cooking instructions, I compared several recipes in this book to the classic `The New Book of Middle Eastern Food' by Claudia Roden and, of course, I found differences. If I had not, I would have suspected Ms. Abourezk of plagerism. The differences are probably more due to differences in sources (Egyptian versus Syrian, for example) than to lapses in reporting. I do feel, however, that these differences make Ms. Roden's versions of Middle Eastern standards more appetizing. I was very surpised to see, also that while Ms. Roden put the Arabic names of dishes in her index, Ms. Abourezk did not. Too bad. On balance, I have to say that if you want a good book on Middle Eastern food, stay with the classic from Roden. But, if you want something specifically from Syria with a distinctly Arabic point of view, this book will have some value for you, especially at the relatively modest list price.
Finally, a SYRIAN cookbook, and more!
Leaves something to be desired.
DO NOTBUY THIS BOOK |
96. Treasured Middle Eastern Cookbook by Samira Yako Cholagh, Carole Richards | |
Hardcover: 276
Pages
(1998-08-01)
list price: US$24.99 -- used & new: US$29.99 (price subject to change: see help) Asin: 0966558901 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (4)
Vegetarian
Excellent source of Iraqi recipes
Yummy Healthy Food!!
Excellent Variety of Dishes and Graphical Illustrations |
97. Middle Eastern Cuisine by Sima O. Yassine | |
Hardcover:
Pages
(1984-06)
list price: US$24.95 Isbn: 086685360X Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Customer Reviews (2)
If you only buy one middle eastern cook book, this must be it.
Just like my grandmother's cooking! |
98. New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij | |
Hardcover: 440
Pages
(1992-12-01)
list price: US$44.95 -- used & new: US$26.99 (price subject to change: see help) Asin: 0934211345 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Customer Reviews (78)
What a wonderful gift
The world's best cuisine and a book that does justice to it
The Most Authentic Persian Cookbook
New Food of Life
AMAZING BOOK |
99. On-the-Go Schwarmas: And Other Middle-Eastern Dishes (Kids Dish) by Nick Fauchald | |
Library Binding: 32
Pages
(2009-08-15)
list price: US$26.65 -- used & new: US$16.22 (price subject to change: see help) Asin: 1404851925 Average Customer Review: Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description Go on an adventure by cooking your own Middle Eastern dish! From popping pepper hummus to tasty tabbouleh, these kid friendly Middle Eastern dishes will bring everyone to the table. Customer Reviews (1)
Middle Eastern Cookery for Kids |
100. Middle Eastern: Classic Cuisine Series by The Southwater Editors | |
Paperback: 64
Pages
(2004-02-25)
list price: US$12.99 -- used & new: US$5.79 (price subject to change: see help) Asin: 1842158767 Canada | United Kingdom | Germany | France | Japan | |
Editorial Review Product Description |
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