Middle Eastern KitchenHippocrene Books, 2006 - 240 pagina's This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs. |
Inhoudsopgave
NIGELLA | 44 |
BASIL | 176 |
ALLSPICE | 182 |
SUMAC | 188 |
TAMARIND | 194 |
VEGETABLES | 201 |
BELL PEPPER | 210 |
ARTICHOKE | 220 |
SPINACH | 232 |
ACKNOWLEDGEMENTS 240 | |
Overige edities - Alles bekijken
The Middle Eastern Kitchen: A Book Of Essential Ingredients With Over 150 ... Ghillie Basan Geen voorbeeld beschikbaar - 2008 |
Veelvoorkomende woorden en zinsdelen
½ cup 15 minutes 20 minutes almonds APPEARANCE AND TASTE apricots Arab baked black pepper boil bowl bulgur BUYING AND STORING cardamom carrots cheese chicken chickpeas chili cinnamon clarified butter cloves garlic color Cooking time approximately cool coriander cream CULINARY cumin dill dough dried eaten eggplant eggs Egypt fava beans fenugreek finely chopped fish flat bread flavor flour freshly ground black fruit garlic grilled ground black pepper heavy-based pan herbs Iran kabobs kibbeh lamb leaves Lebanon lemon juice lentils meat mezze Middle East milk minutes Cooking mixture olive oil onions Ottoman oven parsley pastries peeled Persian pickled pine nuts pistachios pomegranate popular recipe Reduce the heat rice dishes roasted roughly saffron salads Salt and freshly sauce seeds Serves 4 Preparation simmer sliced soaked soup spices spoon sprinkled stews stir stuffed sugar sweet Syria syrup tablespoons tablespoons olive oil tahini teaspoon teaspoon ground tomatoes Turkey Turkish vegetables walnuts yogurt zucchini