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The Arabian nights cookbook : from lamb kebabs to baba ghanouj, delicious homestyle Arabian cooking / Habeeb Salloum ; photography by Suan I. Lim.

By: Salloum, Habeeb [author.].
Contributor(s): Lim, Suan I [photographer.].
Material type: materialTypeLabelBookPublisher: Tokyo ; Rutland, Vermont : Tuttle Publishing, [2010]Description: 160 pages : color illustrations, color map ; 27 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780804841023; 0804841020.Subject(s): Cooking, Arab | Cooking, Arab | Arab cooking | Cooking, ArabGenre/Form: Cookbooks. | Nonfiction. | Cookbooks.DDC classification: 641.59/2927
Contents:
Basic recipes -- Appetizers and snacks -- Salads -- Soups -- Chicken dishes -- Meat dishes -- Seafood and fish dishes -- Vegetarian dishes -- Breads, rice and side dishes -- Desserts -- Drinks.
Summary: Features recipes for popular Arabian dishes, desserts, and drinks, along with an overview of the foods and kitchen utensils commonly used in the region.
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Enhanced descriptions from Syndetics:

**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award**

Prepare delicious and healthy meals with this award-winning Arabian cookbook

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 people--along with their foods and cooking methods--from 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. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas.

Authentic Arabian recipes include: Classic Hummus Chickpea Puree Spicy Eggplant Salad Hearty Meat and Bulghur Soup Tandoori Chicken, Omani-Style Golden Meat Turnovers Fish Fillets in an Aromatic Red Sauce Spicy Falafel Patties Delicious Stuffed Zucchini Cardamom Fritters with Walnuts in Orange-Blossom Syrup Real Arab Coffee Made Just Right And many more...

Includes index.

Features recipes for popular Arabian dishes, desserts, and drinks, along with an overview of the foods and kitchen utensils commonly used in the region.

Basic recipes -- Appetizers and snacks -- Salads -- Soups -- Chicken dishes -- Meat dishes -- Seafood and fish dishes -- Vegetarian dishes -- Breads, rice and side dishes -- Desserts -- Drinks.

Reviews provided by Syndetics

Library Journal Review

This fantastic introduction to cooking basic and well-known Arabian foods begins with two sections, on commonly used kitchen tools and ingredients found in Arabian cooking, to set the stage for understanding how to prepare many of the book's recipes. For those who have been exposed to Arabian and other Middle Eastern cuisine, the dishes will be familiar. Salloum (coauthor, From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa) chooses the best of the basic recipes found in Arabian home cooking and Middle Eastern restaurants and provides valuable explanations of dishes. VERDICT An excellent choice for experienced cooks who have yet to conquer the basics of Arabian cuisine.-Claire A. Moitra, MLS, Providence (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

Canada-based food and travel writer Salloum (Classic Vegetarian Cooking from the Middle East & North Africa) and photographer Suan Lim collaborate to produce a beautiful cookbook of over 100 dishes, many of which are restaurant standards that fans of Arab cooking will recognize. After reviewing unusual utensils and spices that might be used in the recipes, Salloum explores basics like homemade yogurt and versatile spice mixes; appetizers, soups, and salads; entrees including kebabs, meatballs, and vegetarian dishes; and breads, drinks, and desserts. Bright and appetizing photographs accompany nearly all recipes, and complex instructions are illustrated with step-by-step photos. Salloum's extensive commentary to his recipes include historical and geographical notes, cultural and personal recollections from travels and life, and remarks about ingredients, combining to create a virtual culinary journey. Healthy diners will enjoy the free-handed use of vegetables and restrained use of butter. These are traditional recipes, however, and no alternative cooking methods are suggested for fried items like Falafel. A valuable addition to the catalog of Middle-Eastern cooking, The Arabian Nights Cookbook is comprehensive enough for the home cook without being so large as to paralyze. Illus. (Oct.) Copyright 2010 Reed Business Information.