Habeeb Salloum
Author
Language
English
Formats
Description
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...
2) The Arabian nights cookbook: from lamb kebabs to baba ghanouj, delicious homestyle Arabian cooking
Author
Publisher
Tuttle Publishing
Language
English
Formats
Description
Features recipes for popular Arabian dishes, desserts, and drinks, along with an overview of the foods and kitchen utensils commonly used in the region.
Author
Language
English
Formats
Description
The traditions of Syrian cooking go back hundreds of years, and is notable for its sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation,...
Author
Series
Publisher
University of Regina Press
Pub. Date
[2017]
Language
English
Description
"In the 1920s, Habeeb Salloum's parents left behind the orchards and vineyards of French-occupied Syria to seek a new life on the windswept, drought-stricken Canadian prairies. With recollections that show the grit and improvisation of early Syrian pioneers, Arab Cooking on a Prairie Homestead demonstrates Salloum's love of traditional Arab cuisine. By growing "exotic" crops brought from their country of origin-such as lentils, chickpeas, and bulgur-the...
Author
Publisher
I.B. Tauris
Pub. Date
2013.
Language
English
Description
"Bringing together tenth- to fourteenth-century Arabic texts, the authors retrace the history of these sweet dishes, reviving the original recipes and following their development and influence over the centuries into non-Arabic speaking lands. Honey, dates, figs and pomegranates are just a few ingredients featured in this exquisite selection of mouth-watering desserts which have been modernized for cooks to try at home, all woven together with medieval...
Author
Publisher
University of Pennsylvania Press
Pub. Date
©2013
Language
English
Description
The author of the thirteenth-century Arabic cookbook "Kitāb al-Ṭabīkh" proposed that food was among the foremost pleasures in life. "Scheherazade's Feasts" invites adventurous cooks to test this hypothesis. From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science,...