- Aleppo Cookbook
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, MARLENEPrice: $49.99 - Almond Bar
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, SHARONPrice: $39.99 - Arabesque A Taste of Morocco Turkey and Lebanon
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, CLAUDIAPrice: $65.00 - Arabian Nights Cookbook
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, HABEEBPrice: $19.99 - Baladi
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, JOUDIEPrice: $49.99 - Bazaar Vibrant Vegetarian Recipes
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, SABRINAPrice: $39.99 - Book of Jewish Food
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, CLAUDIAPrice: $55.00 - COOKING JEWISH (OPS)
ISBN: 9780761135814
Publication date: 01/04/2008
Contains recipes such as hot potatoes with cucumber cream, Claire Cappel's drunken fruit compote, easy brisket for every holiday, Estelle's Gefilte fish, sweet and sour corned beef, Hal's crock pot tsimmes, triple com pudding, as well as 17 noodle puddings.
Author: KANCIGOR, JUDY BARTPrice: $34.99 - Coya French Middle Eastern Cuisine
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, ASHRAFPrice: $39.99 - Crazy Water Pickled Lemons
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, DIANAPrice: $32.99 - Falafel For Breakfast
ISBN: 9781743364673
Publication date: 26/08/2015
Publication Date: Coming 26 August 2015!
Israeli-born chef Michael Rantissi and his partner and 'balaboosta' Aussie girl Kristy Frawley drill down to what we all love about the ingredients and flavours of the Middle East - grains and greens, generosity, pungency, sweetness, sharing. This is food that brings everyone to the table, and won't let them leave.Michael puts ingredients first and foremost, opening the door to our greater understanding and appreciation of the Middle East's hidden treasures --- tahini, baharat, halva, chickpeas, labneh, eggplant, honey, pomegranate, amba, dates, broad beans, pistachios, wild greens, ancient grains. The recipes go from basics like hummus, aioli and falafel, to Persian eggplant risotto, Cauliflower, cranberry and pearl barley salad, Harissa-braised lamb with okra. To finish, are the pastries, breads and syrup-laden cakes that turn a meal into a feast - Chocolate and pistachio baklava, Date and dukkah brownies, Persian pavlova.Living in multicultural Sydney, he says, has helped him lighten and brighten traditional recipes, without ever losing sight of their origins and traditions. 'If my mother knew I was serving falafel for breakfast - and people were loving it - she would be amazed,' he says.A much-lauded home cook, Kristy adds those all-important pastries, breads and syrup-laden cakes that turn a meal into a feast, any time of the day or night.
Pages: 256
Dimension: 260mm X 205mm
Author: RANTISSI, MICHAELAND FRAWLEY,KRISTYPrice: $49.99 - Falafel Forever
ISBN: 9781849758161
Publication date: 01/05/2017
The ultimate in light fast food, Middle Eastern falafel have become a universally adored vegetarian comfortdish. Learn how to make best-ever falafel with tips and tricks and this creative collection of recipes.Falafel are an ancient Middle Eastern food originally made with broad beans or chickpeas, which arecrushed and mixed with herbs and spices and moulded into patties. They are then traditionally served inpitta bread pockets with salad and dips such as hummus, tzatziki or tahini sauce. The rest of the world havesince caught on to the delights of falafel, and chickpea patties have steadily been becoming the darlings ofvegans and vegetarians, picnic goers, festival food trucks and supermarket delis since the early 2000s. It’snot hard to see why: quick, easy and inexpensive for home-cooks to make, they also fall into that wondrousoverlapping category of being crave-worthy and satisfying (up there with chips and other such savourymorsels) as well as nutritious and fairly low in fat. What’s more, chickpeas are a brilliant source of proteinfor those who don’t eat meat. They are rich in fibre, as well as nutrients manganese and folate. But thehealth benefits don't stop with chickpeas – modern falafel are often made with added vegetables, nuts andseeds, lentils, or other grains and legumes, as are many in this book.In the Fried section try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. In the Bakedchapter find Crunchy Sesame Falafel or Falafel Croquettes. The Raw section offers snacks such as tastyMediterranean Seed Falafel, which are packed with good stuff, and very low fat. For something moresubstantial try curries, casseroles, burgers and salads in the Meals chapter. Lastly, whip up Sauces & Dipssuch as Spicy Avocado or Home-made Tahini Sauce in the to perfectly complement your patties.Thesavoury taste and filling texture of falafel means they are great in a wide range of dishes. Falafel Forever isfor the falafel-obsessed as well as people who are new to trying this delicious dish in all its various forms.
Pages: 64
Dimension: 190mm X 190mm
Author: GULIN, DUNJAPrice: $27.99
