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Middle Eastern Cooking


Mourad: New Moroccan

Mourad: New Moroccan List price: $40.00
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Author: Mourad Lahlou

A soulful chef creates his first masterpiece

What Mourad Lahlou has developed over the last decade and a half at his Michelin-starred San Francisco restaurant is nothing less than a new, modern Moroccan cuisine, inspired by memories, steeped in colorful stories, and informed by the tireless exploration of his curious mind. His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

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Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking

Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking List price: $24.95
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Author: Ghillie Basan

Tagines form the basis of traditional Moroccan cooking. These hearty casseroles are cooked and often served in an elegant, specially-designed cooking vessel, the tagine. In this collection of recipes you will find some of the best-loved classics. A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios. Also included are less traditional but equally delicious recipes for Beef, Kefta, and Sausage Tagines. Try a Beef Tagine with Sweet Potatoes, Peas, and Ginger; or a Chorizo Tagine with Lentils and Fenugreek, Lighter recipes for Chicken and Duck Tagines include a tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Ideas for Fish and Seafood dishes include a Creamy Shellfish Tagine with Fennel and Spicy Harissa. Vegetable Tagines make satisfying and economical meals. Try a Tagine of Artichokes, Potatoes, Peas, and Saffron. A chapter devoted to Couscous Dishes provides an essential recipe for Plain, Buttery Couscous, as well as ideas for couscous-based dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaia with Beef. Finally, Salads and Vegetable Side Dishes are often served alongside tagines to balance the flavors. Recipes to try include Preserved Lemon and Tomato Salad with Capers; and Honey-glazed Pumpkin with Spices.

. Featuring over 50 foolproof recipes, this book is the perfect introduction to the fabulous cuisine fo Morocco.

. Beautiful location photography by Martin Brigdale and Peter Cassidy.

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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 List price: $54.95
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Author: Najmieh Batmanglij

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.

ABOUT THE BOOK'S TITLE
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

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Tagine

Tagine Lowest used price: $4.11
Author: Ghillie Basan

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The Food of Morocco

The Food of Morocco List price: $45.00
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Author: Paula Wolfert

Paula Wolfert’s name is synonymous with revealing the riches of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional foodways of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced harira (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savory breast of lamb stuffed with couscous and dates. The recipes are clear and inviting and infused with the author’s unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavor and emphasize the accessibility of once hard-to-find ingredients such as saffron, argan oil, and Moroccan cumin seed.

Lavishly photographed in full color, The Food of Morocco not only showcases Wolfert’s tantalizing recipes but also evokes Morocco in all its timeless splendor and mystery: its markets with their lush produce, its dazzling textiles and intricate mosaic tiles, its communal ovens and ancient souks, and of course its people, from Marrakech to Tangier. A labor of love four decades in the making, The Food of Morocco is a once-in-a-lifetime book of uncommon scope and authenticity, an essential work for every serious cook, anyone interested in Moroccan cuisine, and discerning armchair travelers alike.

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New Book of Middle Eastern Food (Penguin Cookery Library)

New Book of Middle Eastern Food (Penguin Cookery Library) Lowest new price: $27.73
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Author: Claudia Roden

Since the book first came out in 1968, Claudia Roden has continued to collect recipes and culinary wisdom from the Middle East. As a result of talking and writing to many people, tasting their food and watching them cook.

Claudia Roden has updated and expanded her popular 1968 cookbook for a more savvy and knowledgeable audience. While still filled with old favorites, the third edition acknowledges food processors and other handy kitchen tools, as well as this generation's preference for lower-fat recipes. Not that every recipe is changed; many are not, but Roden does attempt not to rely too much on butter and oils.

Begin your meal with mezze, derived from the Arabic t'mazza, meaning "to savor in little bites." Try Cevisli Biber (Roasted Pepper and Walnut Paste) spread on warm pita bread. Serve with Salata Horiatiki (Greek Country Salad) and then move on to a main dish of Roast Fish with Lemon and Honeyed Onions or Lamb Tagine with Artichokes and Fava Beans. The cookbook wouldn't be complete without sections on rice, couscous, and bulgur--try Addis Polow (Rice with Lentils and Dates) or Kesksou Bidaoui bel Khodra (Beber Couscous with Seven Vegetables). Finish with a traditional dessert like Orass bi Loz (Almond Balls).

Mixed in with the recipes are Roden's personal experiences as a cook and recipe archivist, and Middle Eastern tales that illustrate the history of a particular recipe or food group. "It was once believed olive oil could cure any illness except the one by which a person was fated to die," Roden writes. "People still believe in its beneficial qualities and sometimes drink it neat when they feel anemic of tired." She also includes a detailed introduction to the terrain, history, politics, and society of the Middle East so her readers can more fully understand why the cuisine has evolved the way it has. "Cooking in the Middle East is deeply traditional and nonintellectual," she says, "an inherited art." It's our good fortune to inherit such a rich tradition. --Dana Van Nest

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Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites

Classic Lebanese Cuisine: 170 Fresh and Healthy Mediterranean Favorites List price: $24.95
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Author: Kamal Al-Faqih

In Classic Lebanese Cuisine, a leading chef presents 170 dazzling recipes that reflect the full breadth of authentic Lebanese cuisine. Many recipes include several variations, giving you the option of preparing a vegetarian dish or adding chicken, lamb, or beef.

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Maman's Homesick Pie: A Persian Heart in an American Kitchen

Maman's Homesick Pie: A Persian Heart in an American Kitchen List price: $19.95
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Author: Donia Bijan

For Donia Bijan’s family, food has been the language they use to tell their stories and to communicate their love. In 1978, when the Islamic revolution in Iran threatened their safety, they fled to California’s Bay Area, where the familiar flavors of Bijan’s mother’s cooking formed a bridge to the life they left behind. Now, through the prism of food, award-winning chef Donia Bijan unwinds her own story, finding that at the heart of it all is her mother, whose love and support enabled Bijan to realize her dreams.

From the Persian world of her youth to the American life she embraced as a teenager to her years at Le Cordon Bleu in Paris (studying under the infamous Madame Brassart) to apprenticeships in France’s three-star kitchens and finally back to San Francisco, where she opened her own celebrated bistro, Bijan evokes a vibrant kaleidoscope of cultures and cuisines. And she shares thirty inspired recipes from her childhood (Saffron Yogurt Rice with Chicken and Eggplant and Orange Cardamom Cookies), her French training (Ratatouille with Black Olives and Fried Bread and Purple Plum Skillet Tart), and her cooking career (Roast Duck Legs with Dates and Warm Lentil Salad and Rose Petal Ice Cream).

An exhilarating, heartfelt memoir, Maman’s Homesick Pie is also a reminder of the women who encourage us to shine.


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Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library)

Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library) List price: $29.95
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Author: Amy Riolo

From classics like Fava Bean Puree, Yogurt with Honey, and Egyptian Whole-Wheat Pita Bread, to tempting Lamb-Filled Phyllo Triangles and Peanut, Coconut, and Raisin Baklava, "Nile Style" spans the range of the Egyptian kitchen with recipes that will appeal to every palate! It includes 23 full menus showcasing, 150 easy-to-follow recipes and much more.

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Couscous and Other Good Food from Morocco

Couscous and Other Good Food from Morocco List price: $19.99
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Author: Paula Wolfert

Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world’s great cuisines, and in 2008 it was inducted into the James Beard Cookbook Hall of Fame. From the magnificent bisteeyas (enormous, delicate pies composed of tissue-thin, buttery layers of pastry and various fillings) to endless varieties of couscous, Paula Wolfert reveals not only the riches of the Moroccan kitchen but also the variety and flavor of the country itself. With its outstanding recipes, meticulous and loving research, and keen commitment to the traditions of its subject, this is one of those rare cookbooks that are as valuable for their good reading as for their inspired food.

North Africa is the home to one of the world's great cuisines. Redolent of saffron, cumin and cilantro, Moroccan cooking can be as elegant or as down-home hearty as you want it to be. In Couscous and Other Good Food from Morocco, author Paula Wolfert has collected delectable recipes that embody the essence of the cuisine. From Morocco's national dish, couscous (for which Wolfert includes more than 20 different recipes), to delicacies such as Bisteeya (a pigeon pie made with filo, eggs, and raisins among other ingredients), Wolfert describes both the background of each recipe and the best way to prepare it. As if the mouthwatering recipes weren't enough, each chapter includes some aspect of Moroccan culture or history, be it an account of Moroccan moussems, or festivals, or a description of souks, or markets. Just reading the recipes will be enough to induce ravenous hunger even on a full stomach. Once you've tried the Chicken Tagine with Prunes and Almonds, or the Seared Lamb Kebabs Cooked in Butter, Paula Wolfert's Couscous and Other Good Foods from Morocco will become a well-worn title on your cookbook shelf.

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