Arabian Nights Cookbook
From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking
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- $23.99
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- $23.99
Publisher Description
**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award**
Prepare delicious and healthy meals with this award-winning Arabian cookbook
For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages, but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world.
The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas.
Authentic Arabian recipes include: Classic Hummus Chickpea Puree Spicy Eggplant Salad Hearty Meat and Bulghur Soup Tandoori Chicken, Omani-Style Golden Meat Turnovers Fish Fillets in an Aromatic Red Sauce Spicy Falafel Patties Delicious Stuffed Zucchini Cardamom Fritters with Walnuts in Orange-Blossom Syrup Real Arab Coffee Made Just Right And many more…
PUBLISHERS WEEKLY
Canada-based food and travel writer Salloum (Classic Vegetarian Cooking from the Middle East North Africa) and photographer Suan Lim collaborate to produce a beautiful cookbook of over 100 dishes, many of which are restaurant standards that fans of Arab cooking will recognize. After reviewing unusual utensils and spices that might be used in the recipes, Salloum explores basics like homemade yogurt and versatile spice mixes; appetizers, soups, and salads; entrees including kebabs, meatballs, and vegetarian dishes; and breads, drinks, and desserts. Bright and appetizing photographs accompany nearly all recipes, and complex instructions are illustrated with step-by-step photos. Salloum's extensive commentary to his recipes include historical and geographical notes, cultural and personal recollections from travels and life, and remarks about ingredients, combining to create a virtual culinary journey. Healthy diners will enjoy the free-handed use of vegetables and restrained use of butter. These are traditional recipes, however, and no alternative cooking methods are suggested for fried items like Falafel. A valuable addition to the catalog of Middle-Eastern cooking, The Arabian Nights Cookbook is comprehensive enough for the home cook without being so large as to paralyze. Illus.
