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Middle Eastern Cooking


Israeli Soul: Easy, Essential, Delicious

Israeli Soul: Easy, Essential, Delicious Lowest new price: $21.79
Lowest used price: $15.15
List price: $35.00
Author: Michael Solomonov

For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. 
 
Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen.
 
Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible.

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Together: Our Community Cookbook

Together: Our Community Cookbook Lowest new price: $11.71
Lowest used price: $11.09
List price: $16.99
Author: The Hubb Community Kitchen

Together celebrates the power of cooking to connect us to one another.
 
In the aftermath of the Grenfell Tower fire in London, a group of local women gathered together to cook fresh food for their families and neighbors.
 
Over the chatter and aromas of the kitchen they discovered the power of cooking and eating together to create connections, restore hope and normalcy, and provide a sense of home. This was the start of the Hubb Community Kitchen.
 
Together is a storybook of this West London community, showcasing over 50 delicious recipes from the women of the Hubb Community Kitchen and including a foreword by HRH The Duchess of Sussex.
 
The women invite you to make their favorite simple dishes—many handed down over generations— from the Middle East, North Africa, Europe and Eastern Mediterranean for you and your loved ones.
 
Every dish tells a story of history, culture and family, and each has been developed to use few ingredients and easy methods so that anyone can cook these personal recipes.
 
Together features mouthwatering recipes including Green Chilli and Avocado Dip, Coconut Chicken Curry, Eggplant Masala, Persian Chicken with Barberry Rice, Caramelized Plum Upside-Down Cake, Spiced Mint Tea and lots more.
 
This stunning charity cookbook is a homage to life, friendship and togetherness.
 
A portion of the proceeds from the sales of this book will help the Hubb Community Kitchen to strengthen lives and communities through cooking.

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Bestia: Italian Recipes Created in the Heart of L.A.

Bestia: Italian Recipes Created in the Heart of L.A. Lowest new price: $20.36
Lowest used price: $25.45
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Author: Ori Menashe

This debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.

Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.

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Jerusalem: A Cookbook

Jerusalem: A Cookbook Lowest new price: $15.35
Lowest used price: $8.55
List price: $35.00
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

Fattoush
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]

Features:

  • Ten Speed Press

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The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee’s Kitchen

The Bread and Salt Between Us: Recipes and Stories from a Syrian Refugee’s Kitchen Lowest new price: $15.96
Lowest used price: $16.84
List price: $24.95
Author: Mayada Anjari

Organized by everyday fare, celebrations, and sweets, The Bread and Salt Between Us offers over forty recipes that recall the flavor and comforts of Mayada's home in Syria. From the fresh tabbouleh she learned to prepare alongside her mother and sisters to the rice pudding that won over her future husband, these easy-to-approach dishes tell the story of a family whose culinary traditions have sustained them as they build a new life in the United States.

To show her gratitude to the community that sponsored her family's resettlement, Mayada prepared a meal. This simple act of sharing food ignited an outpouring of support. A regular supper series ensued, drawing crowds that were as enthusiastic to help her family as they were to enjoy her cooking. The story of Mayada's journey is beautifully chronicled in this personal recipe collection. All proceeds from sale of this book will directly benefit Mayada's family, and members of the refugee community.

Foreward by José Andrés.

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Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran: Regional Recipes and Kitchen Secrets Lowest new price: $47.36
Lowest used price: $52.86
List price: $65.00
Author: Najmieh Batmanglij

"Guru of Persian cooking." Esteemed American chef. Award-winning cookbook author. Persian cooking instructor. Iranian immigrant. Storyteller. Mother of two acclaimed sons - Zal, a filmmaker; Rostam, a musician. Born in the middle of the 20th century in Tehran, Iran. Lives in Washington, DC. Consults with restaurants around the world. Member of Les Dames d'Escoffier.

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Zahav: A World of Israeli Cooking

Zahav: A World of Israeli Cooking Lowest new price: $15.45
Lowest used price: $13.81
List price: $35.00
Author: Michael Solomonov
Brand: Rux Martin Houghton Mifflin Harcourt

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.

Features:

  • Rux Martin Houghton Mifflin Harcourt

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Bottom of the Pot: Persian Recipes and Stories

Bottom of the Pot: Persian Recipes and Stories Lowest new price: $22.77
Lowest used price: $18.75
List price: $37.50
Author: Naz Deravian

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.

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

Shaya: An Odyssey of Food, My Journey Back to Israel Lowest new price: $20.03
Lowest used price: $20.61
List price: $35.00
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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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: $36.39
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.

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

Features:

  • Used Book in Good Condition

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