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Middle Eastern Kitchen: A Book of Essential Ingredients With over 150 Authentic Recipes (Anglais) Broché – Illustré, 21 octobre 2010

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Broché, Illustré, 21 octobre 2010
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Descriptions du produit

Présentation de l'éditeur

The culinary traditions of the Middle East have always been enriched by the incredibly diverse and often turbulent passages of this region's history. In a unique melting pot of Persian, Islamic and Ottoman influences, with a sprinkling of the Byzantine and Roman legacies also thrown in, 'The Middle Eastern Kitchen' represents cooking and hospitality raised to the level of a fine art and pleasure and invites you to join in wholeheartedly. Whether delicate and spicy, aromatic and fragrant or scented and syrupy, Ghillie Basan's dishes celebrate an area of unparalleled cultural diversity. The book is organised by ingredient, from the familiar coffee, almonds and yoghurt to the more exotic tamarind and pomegranate and the lesser-known orchid root and melokhia. The author describes each ingredient's appearance and taste, explains how it grows or is manufactured and details its culinary and medicinal uses, together with two or three authentic, mouthwatering recipes. Accompanied by Jonathan Basan's stunning photographs, this book is a feast for the eyes as well as the stomach.

Biographie de l'auteur

Ghillie Basan lived and worked in Turkey for many years. She is a qualified Cordon Bleu cook and has written extensively on food, as food journalist, restaurant reviewer and author of the highly acclaimed Classic Turkish Cookery. Jonathan Basan was short-listed for the 1999 Glenfiddich Food and Drink Visual Award and is the photographer of Classic Turkish Cookery.

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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 5.0 étoiles sur 5 7 commentaires
5.0 étoiles sur 5 Excellent book, unfortunately I received it half wet 30 octobre 2014
Par Athif Jameel - Publié sur Amazon.com
Format: Broché Achat vérifié
Excellent book,unfortunately I received it half wet,may be due to the economical postage option.
0 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Review of Ghille Basons 'The Middle Eastern Kitchen.' 14 mars 2014
Par Christina Lupi - Publié sur Amazon.com
Format: Relié Achat vérifié
This book presents an excellent background and cultural connection to Middle Eastern food. Gillie Bason has a clearly presented depth of knowledge of her subject. Very helpful for the student wishing to aquire an understanding of how various inredients are used, partuicularly M E use of hebs and spices. My confidence to use these was inspired. Excellent recipes, and lots of interesting information for the western cook who is passionate about learning the fascinating cuisine of the Middle East.
2 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 The Middle Eastern Kitchen 16 octobre 2009
Par Anthony C. Rubino - Publié sur Amazon.com
Format: Broché Achat vérifié
I read anythying by Ghillie Bassan. She is good reading and knows what she is talking about. Ghillie won't steer you wrong and no, I have never had any contact with her. I had never heard of her before I got into Mid-East cooking.
17 internautes sur 17 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 My Favorite Cookbook Writer Does It Again 19 mars 2006
Par Frans Schalekamp - Publié sur Amazon.com
Format: Relié
I am the happy owner of three cookbooks written by Ghillie Basan: Modern Moroccan (which I have owned for quite a while now), Classic Turkish Cooking (which I bought more recently) and, since January, this gem: The Middle Eastern Kitchen. Imagine my joy when I found out last December that Ghillie has more cookbooks coming out!

The outline for this book is rather unusual for a cookbook: each ingredient has its own chapter. Each chapter is packed with information on the particular ingredient (how it grows, appearance and taste, buying and storing, manufacturing, medicinal uses, culinary uses --- if relevant for the ingredient). And then there are 2 or 3 great recipes using the ingredient.

The ingredients covered in the book are signature ingredients for the Middle Eastern cuisine, from the more common (yogurt, cheese, chicken, fig, date, cherry, chickpeas, rice, almonds, cinnamon, coriander, bay leaf, thyme, onion, garlic, spinach, just to name a few) to the more obscure (for instance sheep's tail fat, quince, carob, nigella, mastic, sumac, melokhia).

The recipes Ghillie has to offer are amazingly good (as usual). The bold flavors of the Middle Eastern cuisine are really done justice. If you like flavorful food, I can highly recommend this book --- the recipes are straightforward, but the results are amazing.
15 internautes sur 15 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Goes way beyond most generic Middle Eastern cookbooks 4 avril 2004
Par Midwest Book Review - Publié sur Amazon.com
Format: Relié
The Middle Eastern Kitchen isn't your usual Middle Eastern cookbook: it offers a narrowed focus on more than 75 ingredients used in the cuisines of Iran, Turkey, Oman, Saudi Arabia and others, discusses shared culinary traditions, and packs in over a hundred recipes based on knowledge and use of these key unique ingredients. Add special photos by Jonathan Basan and you have a presentation piece which goes way beyond most generic Middle Eastern cookbooks.
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