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The Jewelled Kitchen: A Stunning Collection of Lebanese, Moroccan and Persian Recipes (Anglais) Relié – 4 juillet 2013

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"In the Middle East, cooking is a truly intuitive art form ...There is a saying that if you run with your senses, especially your sense of smell, that you will find inspiration. It is never about exact measurements, and always about instinct." The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. We are all familiar with a few mezze favourites - hummus, falafel, tabbouleh and stuffed vine leaves - but Bethany offers up a whole host of other treasures. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma'amoul Shortbread Cookies, here are mouth-watering dishes for you to try. Bethany's recipes stem from her childhood, as she mixes traditional country fare with cosmopolitan feasts, and adds contemporary twists. In this book she unveils a culinary heritage that is as rich as it is diverse.

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Commentaires client les plus utiles sur (beta) 3 commentaires
1 internautes sur 1 ont trouvé ce commentaire utile 
Nice 30 septembre 2013
Par I. Darren - Publié sur
Format: Relié
This is a book that you don't want to start reading when you are in a hurry. Set aside a bit of quiet "me time", kick off your shoes and start to dream, glancing through the hundred-plus different recipes that showcase some of the best Middle East and North African cooking.

As well as learning about a possibly new food culture you can make these delights at home as well. Even glancing at the list of "everyday" ingredients such as saffron, pine nuts, pomegranate and figs will show you that you are in for a treat.

From an interesting introduction that helps set the scene, helps the reader get to know the author and her mindset and learn more about the food, one is then dropped straight into the recipes. It is time to get cooking. Whether you are browsing through the book being seduced by the great food photography or you are going straight to a recipe, guided perhaps by the detailed index at the rear, you will find everything you need in a concise yet very well-written page. Most recipes are prefixed by an interesting introduction and accompanied by a clear list of ingredients AND an estimation of a typical preparation and cooking time. Such a little thing can make a world of difference to someone who is possibly nervous or unfamiliar with a style of cooking. Mind you, there is nothing to be nervous about as the recipes do not skimp on their instructions yet it doesn't feel verbose. It is almost as if your hand is being held throughout each and every stage, but it does not feel patronising.

About the only complaint is the (relatively) tiny font size that plays havoc with this reviewer's middle-aged eyes. A few more pages and a bigger typeface would have been oh-so-welcome. Oh, on the subject of fonts, the strange "Middle Eastern"-looking font used for each recipe's title was not the easiest to read...

But when you look at the sheer number of recipes and their selection then "wow!" springs to mind. Of course, this reviewer cannot state how authentic they are and no doubt that many people hailing from that region will argue that a given recipe cannot be authentic as it is not how their mother used to make it. Yet for the rest of us this will serve possibly as a great introduction to some food from this region and give a great opportunity to have a go and make it at home. On this alone this book is a winner, a keeper, an instant buy. If you've never knowingly tried food from this region and you are open for something new, just buy the book, pick a recipe at random and get cooking. Be prepared, however, to be addicted!

Hopefully the author has a further book full of recipes in reserve so that a second volume can be brought out for those who have became addicted to Middle Eastern and North African food thanks to this book!
1 internautes sur 1 ont trouvé ce commentaire utile 
The Best Cook Book 17 août 2013
Par T. Nazarova - Publié sur
Format: Relié
I have tried some of the recipes in this book. They were very easy to follow and food was just amazing. Since I tried to make Bethany's recipes I never looked back. I've been in love with it ever since. I am glad to have this book as a my best guide to middle eastern food. As the name of the book suggests this is the jewell every women should have in their kitchen.
Fantastic! 4 mars 2014
Par J&C vw - Publié sur
Format: Relié
5 Stars for a wonderful collection of recipes chosen from the heart by the author.

I first came across Bethany Kehdy's website, Dirty Kitchen Secrets ([...]), about a year ago and have been following her recipe postings ever since. When she announced that she was in the middle of launching her recipe collection, I was ecstatic. Her blog recipes are easy to follow, easy to read and easy to make and the collection of recipes in this book are exactly the same. She starts off by explaining her Middle Eastern background and once you have read that, you come to understand just what food, in particular Middle Eastern food, means to her - home - and that for me was quite important. Cooking just for the sake of cooking equals meals that feel very impersonal and rushed. Very often recipe collections read like a jumble of tossed together recipes separated into starters, mains and desserts and not much else. In this book, you get a detailed explanation of what it means to cook in the Middle Eastern manner as well as handy tips and suggestions at the start of each recipe for making that dish. I found that particularly helpful and it made it seem much more personal, as though you were sharing a family secret handed down from one generation of cooks to another. Something that many ethnic recipe collections leave out is basic recipes for things that are staples, not so this one. The last sections of this book contain hints and tips on what to keep as part of a North African and Middle Eastern pantry, basic recipes for things like preserving lemons, making your own harissa and chermoulah pastes which can come in handy. Makes it easier to understand flavours and uses of spices within a Middle Eastern feast.

So far, I have tried the tabbouleh salad recipe (I like the bite of coriander leaves in mine so added some which is not included in the recipe) on page 58 and the herbed kafta on page 104. I cannot wait to try the others.
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