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  • Eating Out Loud
    Eating Out Loud
    ISBN: 9780593135877
    Publication date: 01/01/2021

    Eden Grinshpan's accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In Eating Out Loud, Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways- roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few.

    For anyone who loves a big, boisterous spirit both on the plate and around the table, Eating Out Loud is the perfect guide to the kind of meal-full of family and friends eating with their hands, double-dipping, and letting loose-that you never want to end.

    Pages: 272
    Dimension: 260mm X 196mm
    Author: GRINSHPAN,EDEN
    Price: $57.99
  • Falafel For Breakfast
    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,KRISTY
    Price: $49.99
  • Falafel Forever
    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, DUNJA
    Price: $24.99
  • Falastin A Cookbook
    Falastin A Cookbook
    ISBN: 9781785038723
    Publication date: 31/03/2020

    FALASTIN is a love letter to Palestine, the land and its people; an evocative collection of over 110 unforgettable recipes and stories from the co-authors of Jerusalem and Ottolenghi- The Cookbook, and Ottolenghi SIMPLE.

    Travelling through Bethlehem, East Jerusalem, Nablus, Jenin, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover.

    The food is the perfect mix of traditional and contemporary, with recipes that have been handed down through the generations and reworked for a modern home kitchen, alongside dishes that have been inspired by Sami and Tara's collaborations with producers and farmers throughout Palestine.

    With stunning food and travel photography plus stories from unheard Palestinian voices, this innovative cookbook will transport you to this rich and complex land.

    So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.

    Pages: 352
    Author: TAMIMI, SAMI
    Price: $49.99
  • Feast
    Feast
    ISBN: 9781526602862
    Publication date: 01/11/2018

    A sweeping culinary journey across the Islamic world, and a celebration of its most iconic recipes.
    A diverse and rich culinary tradition has evolved in every place touched by Islam, always characterised by deliciousness and fragrance, a love of herbs and the deft use of spices.
    Anissa Helou 's Feast represents an extraordinary journey through place and time, travelling from Senegal to Indonesia via the Arab, Persian, Mughal or North African heritage of so many dishes. This exploration of the foods of Islam begins with bread, and its myriad variations, from pita and chapatti to Turkish boreks and Lebanese fatayer. From humble grains and pulses come slow-cooked biryanis, Saudi Arabia 's national dish of Lamb kabsa and magnificent jewelled rice dishes from Iran and Pakistan. Instructions for preparing a whole lamb or camel hump sit alongside recipes for traditional dips, fresh salads and sharp pickles. And numerous sugary sweet treats suitable for births, weddings, morning coffee and after dinner glint irresistibly from the pages.
    With more than 300 recipes, spectacular food photography and interspersed with enchanting anecdotes, Feast is a comprehensive and dazzling mosaic of Islamic food culture across the globe.

    Pages: 544
    Author: HELOU, ANISSA
    Price: $80.00
  • Feasting
    Feasting
    ISBN: 9781741175264
    Publication date: 01/03/2018

    Many Jewish families continue the tradition of gathering to share a meal on Friday nights, but a new generation is changing the approach to traditional food. At the same time, the rest of the world is discovering the joys of Jewish cooking.

    In Feasting, Amanda Ruben brings together her fresh takes on classic recipes, along with popular favourites from her contemporary cafe and deli, and her own busy family home.

    Carrot salad with miso tahini, Middle Eastern fruit salad with cashew cream, and the best pastrami you may ever taste – these are simple, delicious and (surprisingly) healthy dishes for any lunch, dinner party or holiday celebration. When Jewish heritage meets global culinary influences, every meal is sure to be a true feast.

    Pages: 240
    Dimension: 283mm X 216mm
    Author: RUBEN, AMANDA
    Price: $49.99
  • Feasts
    Feasts
    ISBN: 9781784722135
    Publication date: 26/09/2017

    'Sabrina Ghayour knows how to throw a party: serve big dishes of beautifully spiced food and let everyone dig in.' - OliveIn FEASTS, the highly anticipated follow up to the award-winning PERSIANA & no. 1 bestseller SIROCCO, Sabrina Ghayour presents a delicious array of Middle-Eastern dishes from breakfasts to banquets and the simple to the sumptuous. Enjoy menus and dozens of recipes for celebrations and occasions with family & friends, such as summer feasts, quick-fix feasts and brunch. Recipes include Whipped ricotta toasts, Savoury pork & fennel baklava, Tamarind sticky ribs, Roasted cod loins with wild thyme, Spiced rhubarb cake with cinnamon cream and White chocolate, cardamom & macadamia squares.Praise for Sabrina Ghayour:'The golden girl of Persian cookery' - Observer'The new queen of Eastern cooking' - delicious.'Sabrina Ghayour...has made us mad for Persian Cuisine' - Grazia'Princess of Persia' - Metro'The deservedly best-selling Persiana showed Sabrina Ghayour's incredible flair for making the exotic accessible, and she's pulled off the same trick in Sirocco' - Nigella Lawson

    Pages: 304
    Author: GHAYOUR, SABRINA
    Price: $39.99
  • Food of Oman
    Food of Oman
    ISBN: 9781449460822
    Publication date: 01/12/2015

    Publication Date: October 2015
    Featuring rustic Middle Eastern dishes infused with the flavors of East Africa, India, and Persia, The Food of Oman presents the delicious diversity of the tiny Arabian Sultanate through 100 recipes, lush photography, and stories from the people behind the food in an immersive introduction to a fascinating, little-known corner of the world.


    In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman.

    Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine

    Pages: 288
    Dimension: 254mm X 203mm
    Author: CAMPBELL, FELICIA
    Price: $65.00
  • Fress Bold Flavours from a Jewish Kitchen
    Fress Bold Flavours from a Jewish Kitchen
    ISBN: 9781784722036
    Publication date: 01/04/2017

    Fress (Yiddish): 'to eat copiously and without restraint' Emma Spitzer's style of cooking is unfussy and uncomplicated, extracting the maximum flavour from the humblest of ingredients without spending hours in the kitchen. Her melting pot of inspiration embraces Poland and Russia, Jewish recipes learned from her mother, travels in Israel, Egypt, Jordan and North Africa, as well as Algerian recipes shared by her mother-in-law. From Slow-cooked Moroccan Chutney to Duck with Black Za'atar & Puy Lentils, Baharat Spiced Chicken to Apricot & Orange Blossom Frangipane, these recipes are packed with punchy flavours and delicous spices. Family recipes are included too, from Grandpa 'Bugga's' Turkey Schnitzel and Aunty Rochele's Cabbage Salad to Mummy's Golden Chicken Soup. Big on flavour and spice, this is happy, sociable food to feed the soul

    Pages: 240
    Dimension: 253mm X 201mm
    Author: SPITZER, EMMA
    Price: $39.99
  • From a Persian Kitchen
    From a Persian Kitchen
    ISBN: 9781472142207
    Publication date: 01/09/2018

    Atoosa was born in the Iranian city of Shiraz in 1977. She grew up in Iran and studied at Azad University of Tabriz. Having completed her degree in 2000, she moved to Tehran where she worked as a computer programmer for Iritec Company. In 2001, she moved to London to learn English, and also worked as a web designer. She returned to Iran in 2003 to work in the stock market in Tehran in order to learn about business processes before studying for an MBA, which she completed in 2005.
    Atoosa was inspired to start her own company in the Import and Export field and became the Iranian representative for one of the biggest Iranian steel companies in London. This led to her moving back to London in 2007. She decided to devote more time to her passions of photography and food. She became Food Editor of Classic Magazine, and then decided to fulfil her lifetime ambition to create a Persian cookbook, which has allowed her to focus more on her creativity, and love of food, art and photography.

    Pages: 224
    Author: SEPEHR, ATOOSA
    Price: $49.99
  • Gefilte Manifesto
    Gefilte Manifesto
    ISBN: 9781250071385
    Publication date: 01/10/2016

    The founders of the world-famous Gefilteria revitalize beloved old-world foods with ingenious new approaches in their debut cookbook.

    Liz Alpern and Jeffrey Yoskowitz are on a mission to reclaim and revolutionize Ashkenazi cuisine. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern Europe and the diaspora community of North America. Their recipes highlight the best of Ashkenazi home and storefront cuisine, tapping into the enduring Jewish values of resourcefulness and seasonality.

    Drawing inspiration from aromatic Jewish bakeries (Classic Challah with a Marble Rye Twist, Seeded Honey Rye Pull-Apart Rolls), neighborhood delis (Home-Cured Corned Beef and Pastrami, Rustic Matzo Balls, and Old World Stuffed Gefilte Fish), old-fashioned pickle shops (Crisp Garlic Dilly Beans, Ashkenazi Kimchi), and, of course, their own childhood kitchens, Yoskowitz and Alpern rediscover old-world food traditions, helping you bring simple and comforting recipes into your home.

    Dishes like Spiced Blueberry Soup, Kasha Varnishkes with Brussels Sprouts, and Sweet Lokshen Kugel with Plums celebrate flavors passed down from generation to generation in recipes reimagined for the contemporary kitchen. Other recipes take a playful approach to the Old World, like Fried Sour Pickles with Garlic Aioli and Sour Dill Martinis.
    The Gefilte Manifesto is more than a cookbook. It's a call to action, a reclamation of time-honored techniques and ingredients, from the mind-blowingly easy Classic Sour Dill Pickles to the Crispy Honey-Glazed Chicken with Tsimmes. Make a stand. Cook the Manifesto. The results are radically delicious.

    Author: YOSKOWITZ, JEFFREY
    Price: $54.99
  • Healthy Jewish Kitchen
    Healthy Jewish Kitchen
    ISBN: 9781454922902
    Publication date: 01/08/2018

    From Kosher classics to gourmet international dishes, this is Jewish soul food . . . finally made healthy!

    Too often, Jewish cookbooks still feature many recipes that lack whole grains and include too much salt, fat, sugar, and processed foods. But Paula Shoyer’s delicious take on Jewish cooking is different: she uses only natural ingredients and offers a fresh, nutrient-dense spin on every dish. Here you’ll find very little frying, and no margarine, frozen puff pastry, soup stocks and powders, and most jarred sauces. More than 60 recipes recipes include both Sephardic and Ashkenazy Jewish classics (Israeli Herb and Almond Salad, Sourdough Challah, Tzimmes Puree, Potato and Scallion Latkes, Schnitzel with Nut Crust) as well as American and international dishes that extend beyond the Jewish culinary world. In Shoyer’s words: “This book has food you’ll recognize, because you still want to feel connected to your ancestors’ kitchens, but I’ve made it more nutritious and often easier to make.”

    Pages: 168
    Dimension: 254mm X 203mm
    Author: SHOYER, PAULA
    Price: $37.99
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