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Classic Vegetarian Cooking from the Middle East and North Africa

by

Classic Vegetarian Cooking from the Middle East and North Africa Cover

 

Synopses & Reviews

Publisher Comments:

Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East has developed over thousands of years into a culinary art form. In this book, more 300 recipes for savory dishes from the region showcase aromatic stews and soups, couscous, stuffed grape leaves, and much more.

Review:

"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." Publishers Weekly (Copyright Reed Business Information, Inc.)

Product Details

ISBN:
9781566563987
Author:
Salloum, Habeeb
Publisher:
Interlink Publishing Group
Subject:
Vegetarian
Subject:
Vegetarian cookery
Subject:
Cookery, middle eastern
Subject:
Regional & Ethnic - African
Subject:
Regional & Ethnic - Middle Eastern
Subject:
Vegetarian - General
Subject:
Vegetarian - Vegan
Subject:
Cooking and Food-Middle Eastern
Copyright:
Publication Date:
20020331
Binding:
TRADE PAPER
Language:
English
Dimensions:
9.90x7.08x1.00 in. 1.38 lbs.

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Related Subjects


Cooking and Food » Regional and Ethnic » African
Cooking and Food » Regional and Ethnic » Middle Eastern
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Classic Vegetarian Cooking from the Middle East and North Africa Used Trade Paper
0 stars - 0 reviews
$13.95 In Stock
Product details pages Interlink Publishing Group - English 9781566563987 Reviews:
"Publishers Weekly Review" by , "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." Publishers Weekly (Copyright Reed Business Information, Inc.)
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