Classic Vegetarian Cooking from the Middle East and North Africa.

ISBN:

9781623710125

Title:

Author:

Salloum, Habeeb.

Personal Author:

Salloum, Habeeb.

Edition:

1st ed.

Physical Description:

1 online resource (179 pages)

Contents:

Intro -- Title page -- Copyright -- Contents -- Acknowledgements -- Metric Conversion Chart -- Introduction -- Spices, Herbs & -- Other Arabian Delights -- Essential Recipes -- Appetizers -- Soups -- Salads -- Egg Dishes -- Entrées -- Pastries & -- Sweets -- Drinks -- Bibliography -- Where to Find Ingredients.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Vegetarian cookery.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

New York :

Interlink Publishing Group, Incorporated,

2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.56360956	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

NEW IN PAPERBACK The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor--culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East--a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.

Author Notes

Habeeb Salloum is an accomplished food and travel writer for such magazines as Gourmet , Christian Science Monitor , and Vegetarian Times . He is the author of From the Lands of Figs and Olives , a Middle Eastern and North African cookbook.

Reviews (1)

Publisher's Weekly Review

Food and travel writer Salloum (From the Land of Figs and Olives) notes in his introduction that Middle Eastern and northern African populations have relied on a vegetarian diet since the beginning of civilization, despite the lamb and chicken dishes that may spring to the mind of anyone with a nodding acquaintance (meat is a rarity often reserved for special occasions). Setting the record straight with over 300 vegetarian dishes, Salloum?s culinary tour gives readers the chance to eat like the locals do. While there are plenty of recipes utilizing common ingredients (30 chickpea recipes, 19 eggplant dishes and a dozen featuring dates), Salloum also offers unusual combinations such as Pomegranate and Mushroom Soup and Tumeric-Flavored Eggs, using garlic, cilantro and tomato in addition to the subtle, noble spice ("much in demand at birth, marriage, and death ceremonies). Pancakes are stuffed with a sweetened and spiced ricotta cheese or a walnut, cinnamon and sugar filling, then cooked and dipped in Qater, a simple syrup infused with orange flower water and lemon juice. Including the Arabic names for every dish and boasting recipes for homemade yogurt, multiple takes on falafel and a multitude of stews and soups, most of which come together in minutes, Salloum?s collection will be welcome, illuminating resource for vegetarians and omnivores alike. (July) Copyright 2007 Reed Business Information.