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Middle Eastern Cooking

Shaya: An Odyssey of Food, My Journey Back to Israel

Shaya: An Odyssey of Food, My Journey Back to Israel Lowest new price: $22.48
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Author: Alon Shaya

An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire.

  *  "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food."
--Yotam Ottolenghi, author of Jerusalem: A Cookbook
  *  "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table

Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States.
     These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

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Jerusalem: A Cookbook

Jerusalem: A Cookbook Lowest new price: $21.00
Lowest used price: $18.00
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Author: Yotam Ottolenghi
Brand: Random House

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.

Featured Recipes from Jerusalem

Click here for the recipe for Na'ama's Fattoush [PDF]
Spiced Cookies
Click here for the recipe for Spiced Cookies [PDF]
Stuffed Eggplant
Click here for the recipe for Stuffed Eggplant with Lamb and Pine Nuts [PDF]


  • Gourmac Melamine 12.5' Skimmer, White Set of 2

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Zahav: A World of Israeli Cooking

Zahav: A World of Israeli Cooking Lowest new price: $19.24
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Author: Michael Solomonov
Brand: Solomonov Michael

By a James Beard Outstanding Chef (2017)
James Beard Book of the Year and Best International Cookbook (2016)

The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.

Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America"). 

Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl."  It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients. 

Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own.


  • Zahav A World of Israeli Cooking

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Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Lowest new price: $22.94
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Author: Yotam Ottolenghi
Brand: Ottolenghi, Yotam

The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.

Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables

Featured Recipes from Plenty More

Globe Artichoke and Mozzarella
Download the recipe for Globe Artichoke and Mozzarella with Candied Lemon
Roasted Figs with Pomegranate Molasses
Download the recipe for Roasted Figs with Pomegranate Molasses and Orange Zest
Cauliflower Cake
Download the recipe for Cauliflower Cake


  • Plenty More Vibrant Vegetable Cooking from London s Ottolenghi

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Ottolenghi: The Cookbook

Ottolenghi: The Cookbook Lowest new price: $20.47
Lowest used price: $19.71
List price: $35.00
Author: Yotam Ottolenghi
Brand: Random House

Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi  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 eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem  and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.

Featured Recipes from Ottolenghi

Figs with Young Pecorino and Honey
Download the recipe for Figs with Young Pecorino and Honey
Pistachio and Rosewater Meringues
Download the recipe for Pistachio and Rose Water Meringues



  • Ottolenghi The Cookbook

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Feasts: Middle Eastern Food to Savor & Share

Feasts: Middle Eastern Food to Savor & Share Lowest new price: $22.74
Lowest used price: $25.45
List price: $35.00
Author: Sabrina Ghayour

In Feasts, the highly-anticipated follow-up to the best-selling Persiana: Recipes from the Middle East and Beyond (2014) and Sirocco: Fabulous Flavors from the East (2016), award-winning chef Sabrina Ghayour presents a delicious array of authentic Middle Eastern dishes inspired by the celebratory feasts of her childhood in Iran but tailored to how we live and cook today. This beautifully photographed book features recipes accessible to home cooks everywhere. 

Feasts is a sumptuous celebration of Persian food featuring more than 90 sophisticated yet approachable recipes for breakfast and brunch, weeknights, weekends, summer meals, vegetarian dishes, festive occasions, and comfort food. The author, who teaches cooking, is an expert on Middle Eastern food, and her voice is authoritative but friendly, making the recipes very accessible even to the most inexperienced cook. Chapter intros brim with passion for her homeland’s culinary delights, and her recipe methods are easy to follow. The author also provides suggestions for complete menus. From finger foods, mezze dishes, entrees, sides, desserts, and drinks, Feasts is a mouthwatering tour of Persian food for today’s home cook.

Chapters and a sampling of recipes
Breakfast & Brunch: Goat cheese & filo pies, Cheddar & feta frittata with peppers, herbs & pul biber, Apple, cinnamon & raisin loaf with nigella honey butter

Weekend Feasts: Pan-fried lamb steaks preserved lemon, cilantro & garlic, Pear & thyme tart, Mint tea mojito 

Quick-Fix Feasts: Spicy halloumi salad with tomatoes & fried bread, Harissa skirt steak sandwiches, Roasted apricots with ricotta, honey & pistachio crunch

Vegetarian Feasts: Carrot, orange, ginger & walnut dip, Roasted Portobello mushrooms with pine nuts & halloumi, Garlic, fenugreek & cumin flatbreads

Summer Feasts: Butterflied leg of lamb with pomegranate salsa, Pomegranate, cucumber & pistachio yogurt, Peach, feta & mint salad

Lighter Feasts: Yogurt & harissa marinated chicken, Smoked salmon with capers, olives & preserved lemons, Eggplant rolls with goat cheese, herbs & walnuts

Special Occasions: Jumbo prawns with tomato, dill & fenugreek, Beer roasted pork shoulder with plum sauce, Saffron roast potatoes, Charred cauliflower steaks with tahini, harissa honey sauce & preserved lemons, Cherry, dark chocolate & mint parfait

Comfort Food: Black garlic, tapenade, & feta rolls, Lamb kofta roll, Harissa-infused leg of lamb with fenugreek & lime, Freekeh, tomato & chickpea pilaf 

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30 Day Whole Food Slow Cooker Challenge: Delicious, Simple, and Quick Whole Food Slow Cooker Recipes For Everyone

30 Day Whole Food Slow Cooker Challenge: Delicious, Simple, and Quick Whole Food Slow Cooker Recipes For Everyone Lowest new price: $9.99
Lowest used price: $27.64
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Author: Patricia Sherwood

Have you found that your family has been eating all the wrong food lately?

Would you like to be able to provide nutritious and healthy food that is easy to prepare? You can do that now, save time, eat better and still have all the delicious taste that you want, with The 30 Day Whole Foods Slow Cooker Challenge: Delicious, Simple and Quick Whole Food Slow Cooker Recipes for Everyone. Inside the pages of this book, you will discover a new way to feed your family that is healthy and provides them with all the nutrition they need, with chapters on:
  • An explanation of the challenge
  • The benefits of using a slow cooker
  • The rules of the challenge
  • A guide to the food you can eat
  • A selection of delicious recipes to try
  • And more…
With ideas for filling breakfasts to set you up for the day, soups and sides, main meals, vegetarian options, snacks and even a holiday dinner menu that is perfect for a little indulgence, this book will make eating healthier a joy rather than a chore. Get a copy of The 30 Day Whole Foods Slow Cooker Challenge now and change the way you eat forever!

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The Palestinian Table

The Palestinian Table Lowest new price: $21.44
Lowest used price: $29.27
List price: $39.95
Author: Reem Kassis

"Reading and cooking from this essential book - a thoughtful collection of great recipes, historical and cultural insights, and beautiful photographs - will move you closer to understanding this complex, fascinating part of the world." 

-- Anthony Bourdain
While interest in Middle Eastern cuisines has blossomed, the nuances of Palestinian food have remained relatively unexplored - until now. The Palestinian Table is a visual feast of stunning, authentic dishes that demonstrate the true depth of this cuisine. But this is more than just a cookbook; author Reem Kassis truly creates a sense of 'place,' exploring the importance of heritage and community through her recipes and stories.
In her debut cookbook, Reem Kassis weaves a tapestry of local customs,context, personal anecdotes and traditions of Palestinian life and cooking. Ranging from simple breakfasts to celebratory dishes fit for a feast, recipes are accompanied by specially commissioned photographs, bringing these vibrant dishes to life. This striking book takes readers on a gastronomic journey across Palestine, showcasing the rich culinary history of the area.
Combining fail-safe recipes and elegant design, The Palestinian Table is a must-have for those keen to discover more about the region's culture, cooking and way of life. Sophisticated yet approachable, this is the perfect cookbook for those who appreciate the simple pleasures of being in the kitchen and the enriching power of food. 

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Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking

Julie Taboulie's Lebanese Kitchen: Authentic Recipes for Fresh and Flavorful Mediterranean Home Cooking Lowest new price: $19.48
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Author: Julie Ann Sageer

Since she was six years old, Julie Ann Sageer (nicknamed Julie Taboulie by her close-knit family) has had a passion for cooking the meals of her Lebanese heritage. Just like in her Emmy-nominated cooking show Cooking with Julie Taboulie, each of her recipes comes with hands-on instructions, tips, and tricks for making homemade Middle Eastern dishes using heaps of fresh, seasonal ingredients. Here you’ll find dishes that range from classics like falafel, shawarma, and (of course) taboulie, to warming Bazilla―a stew of tomato, green pea, and lamb―to honey and rosewater-infused desserts.

In these 125 recipes, you’ll learn how easy it is to make such Lebanese staples as fresh labneh (strained yogurt) and how to put together your own delicious, multi-purpose spice mixes. In addition to the delicious meat and chicken dishes, Lebanese cuisine offers a wide variety of vegetarian, pescatarian, vegan, and gluten-free dishes, usually with no substitutions whatsoever! Every chapter includes a multitude of dishes for eaters of all kinds and preferences, from meat-lovers to veggie-heads and everything in between.



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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies

Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies Lowest new price: $40.23
Lowest used price: $32.99
List price: $54.95
Author: Najmieh Batmanglij
Brand: Brand: Mage Publishers

Completely redesigned for today's generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book's hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. The 2011 Edition of Food of Life is a labor of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij's children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation.

Food of Life propels Persian cooking into the 21st Century, even as it honors venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humor of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet.

Food of Life,
the title of the book, comes from the Persian words nush-e jan, literally "food of life"--a traditional wish in Iran that a dish will be enjoyed. For the updated 1993 edition the title was changed to New Food of Life. Now, for the 25th anniversary edition the title returns to its original name, Food of Life.

The full-color Food of Life 25th Anniversary Edition contains 50% more pages than its 2009 predecessor and special added features:
*New Recipes adapted from Sixteenth-Century Persian cookbooks
*Added vegetarian section for most recipes
*Comprehensive dictionary of all ingredients
*A glance at a few thousand years of the history of Persian Cooking
*Master recipes with photos illustrating the steps.
*Color photos of most recipes with tips on presentation
*Updated section on Persian stores and Internet suppliers
*Fahrenheit and Centigrade temperatures for all recipes
*Choices for cooking recipes such as kuku in oven or on stovetop.
*Encourages use of seasonal and local ingredients from farmers markets, Community Supported Agriculture (CSAs) sources or one's own backyard


  • Used Book in Good Condition

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