Cooking By Country : Middle Eastern and Jewish

ISBN: 9781921383342
Publication date: 01/07/2012

In this inspired collection of recipes, acclaimed cook and restaurateur Abla Amad shares the secrets of Lebanese cooking. Go behind the scenes at the famous Abla's Lebanese Restaurant in Carlton, Melbourne and join Abla's extended family as they share the traditions and pleasures of the table.

Beautifully photographed and complete with a glossary, menus and stories, Abla's Lebanese Kitchen is your invitation into the warm and welcoming world of one of Australia's most respected Lebanese cooks.

Pages: 224
Dimension: 246mm X 241mm
Author: AMAD, ABLA

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: 9780804846455
Publication date: 01/02/2016

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 peoplealong with their foods and cooking methodsfrom 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.

Pages: 160
Dimension: 254mm X 216mm
Author: SALLOUM, HABEEB

ISBN: 9781911127864
Publication date: 01/10/2018

Following on from her bestselling Palestine on a Plate, Joudie Kalla introduces readers to even more of the Middle East's best kept secret - Palestinian cuisine.

'Baladi' means 'my home, land and country' in Farsi and Joudie once again pays homage to her homeland of Palestine by showcasing the wide-ranging, vibrant and truly delicious dishes of this country. Baladi features recipes that are broadly categorized according to the part of the country that they primarily hail from, such as the land, the sea and the forest. Experience the wonderful flavours of Palestine through daoud basha (lamb meatballs cooked in a tamarind and tomato sauce served with caramelised onions and vermicelli rice), fatayer sabanekh (spinach, sumac and onion patties), samak Makli (fried fish selection with courgette mint and yogurt dip), halawet il smeed (buttery semolina and orange blossom dessert), and many more sensational recipes. Dishes are designed to go together and Joudie explains how to approach matching recipes together for a meal, although at the end of the day she takes an entirely flexible approach - choose what you fancy and create your own tasty combinations!

Dimension: 250mm X 191mm
Author: KALLA, JOUDIE

ISBN: 9781784725174
Publication date: 01/05/2019

Delicious new vegetarian recipes from the bestselling Middle Eastern chef Sabrina Ghayour, author of Persiana, Sirocco and Feasts.

bazaar
noun: a market in the Middle East

Bazaar is a colourful, flavourful and satisfying celebration of vegetable dishes, designed to suit every occasion and every palate. The magic of this cookbook is that you won't feel like anything is missing, with dishes full of easy-to-achieve flavours and depth that would win over even the most die-hard carnivore.

Each recipe utilizes the abundance of varied flavour profiles of the East, from spices, herbs and perfumed aromatics to hearty staples such as grains and pulses, combined with plenty of fresh fruit and vegetables. You will find salads for all seasons, spectacular sides, bowl comfort, moreish mains and sweet treats.

Recipes include:

Grilled halloumi flatbreads with preserved lemon & barberry salsa
Roasted tomato & chilli soup with herb-fried croutons
Roast vegetable bastilla
Grilled tofu salad with tamarind & miso dressing
Potato, ricotta & herb dumplings with walnuts & pul biber butter
Feta, pul biber & oregano macaroni bake
Courgette, orange & almond cake with sweet yogurt frosting
About the Author

A chef, food writer and cookery teacher, Sabrina Ghayour is one of the strongest voices in Middle Eastern food today.

Her work has featured in The Times, The Sunday Times, the Evening Standard, the Guardian, The Independent, The Telegraph, delicious. magazine, Waitrose Food magazine, Sainsbury's Magazine and BBC Good Food magazine. She has also appeared on BBC1's Saturday Kitchen, BBC2's Great British Menu and Channel 4's Sunday Brunch.

Sabrina's debut cookbook, Persiana, was awarded 'Best New Cookbook' at the Observer Food Monthly awards 2014 and 'Book of the Year' at the 2015 Food & Travel Awards. Her follow up, Sirocco, and her most recent book, Feasts, were Sunday Times bestsellers.

Pages: 240
Dimension: 255mm X 197mm
Author: GHAYOUR, SABRINA

ISBN: 9781578268207
Publication date: 01/11/2019

Featuring over 100 recipes, The Complete Hummus Cookbook is the perfect primer to use hummus in so many creative recipes.

Hummus is probably one of the healthiest and most nutritious food that many people don't talk more about. The Complete Hummus Cookbook wants to change that conversation. With over 100 recipes, this book will show everyone that hummus is not only delicious, but also extremely versatile, low-cholesterol, and healthy. The Complete Hummus Cookbook also provides information on the perfect food to pair hummus with as well as how to make different kinds of hummus with chickpeas, black beans, lentils, edamame and green peas. Yum!

Pages: 224
Dimension: 228mm X 178mm
Author: GILL, CATHERINE

ISBN: 9781921024863
Publication date: 01/09/2019

Chef Ashraf Saleh is a self-described gastronomic traveller. He has been inspired by the food of the world. combining his characteristic ingredients with the best market produce to develop his delicious signature dishes and recipes.
In Coya, Ashraf Saleh shares his knowledge and passion using spices and herbs from the Middle East, combining them with the best ingredients from the West to produce inspiring recipes to tempt all gastronomic palates.
This cookbook showcases many popular dishes from Coya, Ashraf 's first restuaurant highlighting the diversity that is present when two cultures meet to create delicious food.


Pages: 192
Dimension: 245mm X 210mm
Author: SALEH, ASHRAF

ISBN: 9781784721435
Publication date: 12/04/2016

In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.

Pages: 192
Author: HENRY, DIANA