|
|
![]()
|
|
The Middle Eastern Kitchen (Hippocrene Cookbook Library)
by Ghillie Basan and Jonathan Basan
Available from Amazon
$29.50
|
Features
Hardcover: 240 pages
Publisher: Hippocrene Books (February 2004)
Language: English
ISBN-10: 078181023X
ISBN-13: 978-0781810234
Product Dimensions:
10.3 x 8.2 x 0.8 inches
Shipping Weight: 2.4 pounds ()
Reader Reviews
I am the happy owner of three cookbooks written by Ghillie Basan: Modern Moroccan (which I have owned for quite a while now), Classic Turkish Cooking (which I bought more recently) and, since January, this gem: The Middle Eastern Kitchen. Imagine my joy when I found out last December that Ghillie has more cookbooks coming out! The outline for this book is rather unusual for a cookbook: each ingredient has its own chapter. Each chapter is packed with information on the particular ingredient (how it grows, appearance and taste, buying and storing, manufacturing, medicinal uses, culinary uses --- if relevant for the ingredient). And then there are 2 or 3 great recipes using the ingredient. The ingredients covered in the book are signature ingredients for the Middle Eastern cuisine, from the more common (yogurt, cheese, chicken, fig, date, cherry, chickpeas, rice, almonds, cinnamon, coriander, bay leaf, thyme, onion, garlic, spinach, just to name a few) to the more obscure (for instance sheep's tail fat, quince, carob, nigella, mastic, sumac, melokhia). The recipes Ghillie has to offer are amazingly good (as usual). The bold flavors of the Middle Eastern cuisine are really done justice. If you like flavorful food, I can highly recommend this book --- the recipes are straightforward, but the results are amazing.
|
|
|
