Cooking By Country : Middle Eastern and Jewish

ISBN: 9781909108721
Publication date: 01/04/2016

Your ultimate guide to cool classics and deli greats. 100 Best Jewish Recipes allows you to create modern feasts packed with old-school deli charm. This exciting new compilation of dishes from Evelyn Rose's classic canon showcases the delicious diversity of Jewish cooking. Explore the array of international inspiration on today's no-fuss, flavoursome classics, from the kitchens of Eastern Europe and the Mediterranean to the Middle East and beyond. You'll find mouth-watering ideas for small plates and soups, mains and desserts, as well as bakes and breads. You'll also discover the best dishes to prepare for every major festival, alongside advice on how to make everyday recipes suitable for the kosher kitchen. For everything from perfect pickles to great gefilte fish, and brilliant bagels to meltingly tender cholent, this is the ultimate contemporary guide to the best Jewish food.

Pages: 192
Dimension: 246mm X 189mm
Author: ROSE, EVELYN

ISBN: 9781786694775
Publication date: 01/04/2017

An inspiring collection of recipes from one of the world's oldest cities. It is hardly surprising that Aleppo, one of the world's oldest inhabited cities, is also home to one of the world's most distinguished and vibrant cuisines. Surrounded by fertile lands and located at the end of the Silk Road, Aleppo was a food capital long before Paris, Rome or New York. Here, one of the Arab world's most renowned chefs unlocks the secrets to this distinctive cuisine. Featuring over 200 irresistible regional recipes, such as Chili and Garlic Kebab, Syrian Fishcakes, Semolina and Butter Pudding, and the queen of the mezze table, Red Pepper and Walnut Spread, The Aleppo Cookbook is a beautiful introduction to the Syrian table

Pages: 352
Dimension: 257mm X 193mm
Author: MATAR, MARLENE

ISBN: 9781921383014
Publication date: 21/08/2013

Publication Date: 21 August 2013
Heady spices, creamy tahini, tender lamb, fragrant rosewater and fresh, salty cheeses. Enter the exotic world of Syrian cooking.

Sharon Salloum, co-owner and chef of Almond Bar restaurant in Sydney, was brought up in a traditional Syrian household, where a steady stream of friends and family were welcomed with generous offerings of food and drink. Helping in the kitchen, Sharon learnt to cook from an early age, and developed a strong sense of pride in her Syrian heritage.

In this stunning collection, Sharon shares over 100 classic and contemporary recipes, including black hummus, pumpkin kibbeh, almond-crusted scallops, sour cherry kebab balls, fig sorbet and semolina fudge. Let Sharon's natural warmth entice you to gather your favourite people around you and enjoy a taste of Syria.

Price: $39.99



Pages: 208
Author: SALLOUM, SHARON

ISBN: 9780718145811
Publication date: 07/11/2005

In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco. In her inimitable style, Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.

Pages: 352
Author: RODEN, CLAUDIA

ISBN: 9781740667678
Publication date: 01/11/2010


Author: MALOUF, GREG & LUCY

ISBN: 9781620870488
Publication date: 01/01/2013

Suitable for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes, this book offers recipes that include appetizers, dips, and main courses to desserts and pastries.


Pages: 352
Author: CHOUEIRY, RAMZI

ISBN: 9781449420079
Publication date: 01/10/2013

If you don't happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in its entire unsubtle splendour-can be yours in the comfort (and privacy) of your own kitchen. The Artisan Jewish Deli at Home offers updates and new angles on the oldways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine. Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors' favourite temples of modern Jewish gastronomy.


Pages: 272
Dimension: 254mm X 203mm
Author: ZUKIN, NICK/ZUSMAN, MICHAEL

ISBN: 9780140466096
Publication date: 01/11/1999

'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet... The Book of Jewish Food is her masterpiece (though the recipes are glorious), the richest and most sensuous encyclopedia of Jewish life ever set in print.'
Simon Schama

'One does not have to be Jewish to appreciate this book... buy it for the recipes... for couscous with orange pumpkins and raisins, Syrian stuffed fried kibbeh, chicken croquettes Burmese style, "the bride's pigeons" from Morocco, simple refreshing vegetable salads from the Mediterranean, and delicious northern European desserts and pastries.'
Frances Bissell, The Times

Pages: 592
Author: RODEN, CLAUDIA

ISBN: 9781579656829
Publication date: 01/11/2016

Israeli baking encompasses the influences of so many regions—Morocco, Yemen, Germany and Georgia, to name afew—and master baker Uri Scheft seamlessly marries all of these in his incredible baked goods at his Breads Bakery in NewYork City and Lehamim Bakery in Tel Aviv. Nutella-filled babkas, potato and shakshuka focaccia and chocolate rugelachare pulled out of the ovens several times an hour for waiting crowds. In Breaking Breads, Scheft takes the combinedinfluences of his Scandinavian heritage, his European pastry training and his Israeli and New York City homes to providesweet and savoury baking recipes that cover European, Israeli and Middle Eastern favourites. Scheft sheds new light on classics like challah, babka and ciabatta—and provides his creative twists on them as well, showing how bakers can do thesame at home—and introduces his take on Middle Eastern daily breads like kubaneh and jachnun. The instructions aredetailed and the photos explanatory so that anyone can make Scheft’s Poppy Seed Hamantaschen, Cheese Bourekas andJerusalem Bagels, among other recipes. With several key dough recipes and hundreds of Israeli-, Middle Eastern-, EasternEuropean-, Scandinavian- and Mediterranean-influenced recipes, this is truly a global baking bible.

Master baker Uri Scheft is the owner of Breads Bakery, which had an immediate cult following when it opened in New YorkCity’s Union Square in 2014. Scheft also owns Tel Aviv’s Lehamim Bakery, which has been open since 2001. Born in Israelto Danish parents, Scheft grew up in both Israel and Denmark and both of those influences—along with his training inEurope—show up in all that he bakes, including Scandinavian dark rye and marzipan-filled croissants and Jewish staples likechallah and babka. Scheft divides his time between Israel and the United States.


Pages: 352
Dimension: 267mm X 203mm
Author: SCHEFT, URI