The Crown of Thorns

Author:

Publisher:Appetite by Random House

ISBN:0525610162

Total Pages:352

Viewed:1846

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NATIONAL BESTSELLER Falastin is a soulful tour of Palestinian cookery today from Ottolenghi's Executive Chef Sami Tamimi, with 120 highly cookable recipes contextualized by his personal narrative of the Palestine he grew up in. The story of Palestine's food is really the story of its people. When the events of 1948 forced people from all the regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin, Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, many distinct regional cooking traditions, and, ultimately, Palestinian cooks' ingenuity and resourcefulness as the country's foodways mingled and morphed. From the recipes of refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient cuisine while recording the derivations of a dynamic cuisine and the stories of the people of Palestine--as told from the kitchen.

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Ottolenghi

Author:Yotam Ottolenghi,Sami Tamimi

Publisher:Appetite by Random House

ISBN:0449015785

Total Pages:304

Viewed:1945

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Books Description:

Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottoloenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. Yotam Ottolenghi's four restaurants–each a patisserie, deli, restaurant, and bakery rolled into one– are among London's most popular culinary destinations. Now readers who can't travel to one of the pristine food shops can re-create its famous dishes at home with recipes like Harissa-Marinated Chicken with Red Grapefruit Salad, and Cauliflower and Cumin Fritters with Lime Yogurt. The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce, a full chapter devoted to the "mighty eggplant," and numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads, Ottolenghi invites readers into a world of inventive flavors and fresh, vibrant cooking.

Modern Flavors of Arabia

Author:Suzanne Husseini

Publisher:Appetite by Random House

ISBN:0449015629

Total Pages:208

Viewed:451

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Books Description:

Modern Flavors of Arabia takes you on a culinary journey to the Middle East to explore a food culture that spans centuries. Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother's cooking and enjoy her refreshingly new take on the traditional--pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom. Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche. Recipes are arranged by Breakfast, Lunch, Dinner and Dessert and a whole chapter is dedicated to mezze. Suzanne's stories and ideas on how to serve each dish accompany the beautifully illustrated and easy-to-follow recipes. Let Suzanne's refined Arabian cuisine inspire you. Fill your kitchen with the warm, exotic scents of the Middle East, and surprise yourself with how easy it is to create these mouthwatering delicacies at home.

The New Homemade Kitchen

Author:Joseph Shuldiner

Publisher:Chronicle Books

ISBN:1452161747

Total Pages:352

Viewed:1449

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Books Description:

Revive the lost arts of fermenting, canning, preserving, and creating your own ingredients. The Institute of Domestic Technology Cookbook is a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients. The chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients—for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes. • Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste. • Complete with recipes that utilize the very ingredients you made • Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawings Also included are features like foodcrafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more. From the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques—such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more. • Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels. • Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life • Add it to the collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat; The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; and The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila

Zaitoun: Recipes from the Palestinian Kitchen

Author:Yasmin Khan

Publisher:W. W. Norton & Company

ISBN:1324002638

Total Pages:256

Viewed:687

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Books Description:

One of the Best Cookbooks of the Year as chosen by The Guardian, BookRiot, The Kitchn, KCRW, and Literary Hub A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

Bottom of the Pot

Author:Naz Deravian

Publisher:Flatiron Books

ISBN:1250190762

Total Pages:384

Viewed:1502

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Books Description:

Winner of The IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.

Jerusalem (EL)

Author:Yotam Ottolenghi,Sami Tamimi

Publisher:Appetite by Random House

ISBN:0449015688

Total Pages:288

Viewed:1759

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Books Description:

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

Heirloom Beans

Author:Vanessa Barrington,Steve Sando

Publisher:Chronicle Books

ISBN:0811872688

Total Pages:180

Viewed:681

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Books Description:

Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly 90 recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal.

Classic Palestinian Cuisine

Author:Christiane Dabdoub Nasser

Publisher:Saqi

ISBN:0863568793

Total Pages:202

Viewed:1739

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Books Description:

Classic Palestinian Cuisine is a collection of over one hundred mouh-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean. Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.

Honey & Co: At Home

Author:Sarit Packer,Itamar Srulovich of Honey & Co.

Publisher:Pavilion

ISBN:1911624601

Total Pages:288

Viewed:1852

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Books Description:

Brought to you by the award-winning chefs behind the Honey & Co. empire, Sarit Packer and Itamar Srulovich present simple and delicious Middle Eastern dishes that are easy to make and a pleasure to serve. From breads to bakes, salads to sweets, there is something for everyone in this celebration of Middle Eastern cooking. Wholesome, fresh and seasonal ingredients are organised into chapters For Us Two, For Friends, For the Weekend, For a Crowd and The Kitchen. Enjoy authentic recipes like Jerusalem sesame bread filled with harissa and lemon chicken, tuck into a crisp salad with saffron-poached pears with walnut tahini, or delight in a fish pastilla or a rabbit stifado, among many more. The mouth-watering recipes featured in this book are quick and simple to make. Whip them up for lunch or a weekend meal without forward planning, special ingredients or fancy equipment these will quickly become staple recipes that you, friends and family will revisit again and again. Packed full of stylish and stunning photography,

Wine Style

Author:Kate Leahy

Publisher:Ten Speed Press

ISBN:1984857614

Total Pages:176

Viewed:747

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Books Description:

Wine and food are meant to be enjoyed together. This fresh look at a classic subject covers the essential grape varieties that wine lovers need to know, as well as fifty elegantly simple and delicious recipes to savor alongside. “One of the most approachable books on wine I’ve seen.”—David Lebovitz, author of Drinking French Wine Style is the modern, casual guide to finding which wines you love and with which foods to pair them. There are no rules here (especially none of the old-fashioned ones, like “seafood should always be paired with white”). Whether you’re looking to find an affordable new mainstay bottle for weeknight dinners, incorporate dessert wines into your routine, or learn how orange wine is made, Wine Style has you covered. And what could be a more delicious and fun way to explore different varietals than by cooking the perfect complementary snacks and dishes to go with them? You’re bound to find new favorites—in foods and wines alike—with winning combinations such as baked lemony feta with crisp white wine; caramelized cabbage and onion galette with a serious red; smoked salmon spaghetti with sparkling wine; and so much more. Discover new wines alongside incredible—and incredibly easy—recipes. With its modern approach to food and drink, Wine Style injects some much-needed fun into the world of wine tasting.

Balaboosta

Author:Einat Admony

Publisher:Artisan Books

ISBN:1579655793

Total Pages:288

Viewed:773

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Books Description:

One of Cooking Light’s 10 Favorite Cookbooks of the Year:“Inventive and heartily satisfying twists on Middle-Eastern-meets-Mediterranean cuisine.” —TheNew York Times Einat Admony is a twenty-first-century balaboosta (Yiddish for “perfect housewife”). She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage—Yemenite and Persian—seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more. “Engagingly written, with humor, enthusiasm and great stories.” —The Jewish Week “A multinational smorgasbord of intensely flavorful dishes.” —Publishers Weekly (starred review)

Jikoni

Author:Ravinder Bhogal

Publisher:Bloomsbury Publishing

ISBN:1526622920

Total Pages:304

Viewed:710

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Books Description:

Jikoni means 'kitchen' in Kiswahili, a word that perfectly captures Ravinder Bhogal's approach to food. Ravinder was born in Kenya to Indian parents; when she moved to London as a child, the cooking of her new home collided with a heritage that crossed continents. What materialised was a playful approach to the world's larder, and Ravinder's recipes do indeed have a rebellious soul. They are lawless concoctions that draw their influences from one tradition and then another – Cauliflower Popcorn with Black Vinegar Dipping Sauce; Spicy Aubergine Salad with Peanuts, Herbs and Jaggery Fox Nuts; Skate with Lime Pickle Brown Butter; Tempura Samphire and Nori; Lamb and Aubergine Fatteh; or utterly irresistible Banana Cake accompanied by Miso Butterscotch and Ovaltine Kulfi. These proudly inauthentic recipes are what you might loosely call 'immigrant cuisine', with evocative stories from a past that illustrates the powerful relationship between food, people, place and identity. The tastes and smells of this brazen new world are sophisticated, welcoming, fresh, exciting and bold.

The Saffron Tales

Author:Yasmin Khan

Publisher:Bloomsbury Publishing USA

ISBN:1632867117

Total Pages:240

Viewed:1872

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Books Description:

Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier New York Times Best Cookbooks of the Year Wall Street Journal Best Cookbooks of the Year BBC Food Programme Best Cookbooks of the Year A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes. "This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson "Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi "Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.

Feast

Author:Anissa Helou

Publisher:HarperCollins

ISBN:0062363042

Total Pages:544

Viewed:1216

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Books Description:

NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.

Ottolenghi Flavor

Author:Yotam Ottolenghi,Ixta Belfrage,Tara Wigley

Publisher:Appetite by Random House

ISBN:0525610146

Total Pages:320

Viewed:1138

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Books Description:

The New York Times bestselling author of Plenty joins up with the Ottolenghi Test Kitchen's Ixta Belfrage to reveal how flavor is amplified in more than 100 innovative, super-delicious plant-based recipes. Yotam Ottolenghi--the beloved chef and influencer who has captured the hearts of home cooks looking for inspiration and great-tasting vegetable cooking--is back. In Ottolenghi Flavor, Yotam collaborates with longtime colleague Ixta Belfrage to identify the principles behind his stylish, innovative brand of cooking with a new collection of revolutionary plant-based recipes. Yotam and Ixta build on the vegetarian cooking that made Plenty and Plenty More phenomenal bestsellers, this time adding Italian and Mexican influences and revealing how to understand, build, and amplify flavor through more than 100 vegetarian recipes (half are also vegan). In essence, Yotam and Ixta show how to evolve creatively, be intuitive in the kitchen, and become ever-better cooks through the "three P's": • Process: Key reactions that happen when vegetables or supporting ingredients are cooked. • Pairing: Matching vegetables with flavorings to accentuate their qualities. • Produce: Identifying key ingredients that make vegetables shine. With surefire hits, such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagna, and Vegetable Schnitzel, plus stunning photographs of nearly every recipe, Ottolenghi Flavor is the exciting, next-level approach to vegetable cooking that Yotam's fans, home cooks of all levels, and vegetable lovers everywhere have been craving.

Shuk

Author:Einat Admony,Janna Gur

Publisher:Artisan Books

ISBN:1579659519

Total Pages:368

Viewed:1526

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Books Description:

A Library Journal Best Cookbook of the Year IACP Award Finalist “SHUK shouts ‘Cook me!” from every vibrant page.” —Boston Globe “Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” —Publishers Weekly, starred review With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.

Ottolenghi Simple

Author:Yotam Ottolenghi

Publisher:Appetite by Random House

ISBN:0449017044

Total Pages:352

Viewed:1427

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Books Description:

JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

Lateral Cooking

Author:Niki Segnit

Publisher:Bloomsbury Publishing USA

ISBN:1635574412

Total Pages:612

Viewed:996

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Books Description:

A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

Ethiopia

Author:Yohanis Gebreyesus

Publisher:Kyle Books

ISBN:0857835629

Total Pages:224

Viewed:641

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Books Description:

The national borders contain one of the most fertile swathes of land on the continent. All this makes for a food culture as fascinatingly distinct as it is startlingly delicious. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, along the way telling wondrous stories. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flashfried beef cubes. The cuisine also boasts a wealth of vegetarian dishes. Among these are Gomen, minced collard greens with ginger and garlic; Azifa, green lentil salad; and Key Shir, marinated beet and potato salad. Then the book explains the intricacies and variations of Injera, the foundational sourdough flatbread made from the teff grain (which is gluten free and more nutritious than wheat). Complete with photography of the country's stunning landscapes and vibrant artisans, this volume demonstrates why Ethiopian food should be considered as one of the world's greatest, most singular and most enchanting cuisines.