|Browse by Catagory:
Civil Rights & Liberties
War & Peace
Cajun & Creole Cooking
Caribbean & West Indian Cooking
Diabetic & Sugar-Free Cooking
Low Fat Cooking
Middle Eastern Cooking
Pacific Rim Cooking
Home & Garden
Literature & Fiction
Sheet Music & Scores
Environmental & Natural Resources Law
Ethics & Professional Responsibility
Procedures & Litigation
Water Supply & Land Use
Lawyer and Crimal Humor
Outdoors & Nature
Hiking & Camping
Hunting & Fishing
Beer & Beer Making
Health & Fitness
Diets & Weight Loss
Children's Science & Nature
Vitamins & Supplements
Psychology and Counseling
Philosophy of Psychology
Physiological Aspects of Psychology
Psychology of Sexuality
Psychology Testing & Measurement
Chaos & Systems
Geometry & Topology
Logic & Brain Teasers
Chaos & Systems
Geometry & Topology
Probability & Statistics
Experiments, Instruments & Measurement
Chaos & Systems
Fusion & Fission
Nuclear Magnetic Resonance
Waves & Wave Mechanics
Administration & Policy
Allied Health Professions
Medical Education & Training
Endocrinology & Metabolism
Physician & Patient
Insects & Spiders
Fish & Aquariums
Mobile & Wireless Computing: Programming
Linux Kernel & Peripherals
Linux Networking & Administration
State & Local History
Sci Fi Calendars
Bujold, Lois McMaster
Card, Orson Scott
Chalker, Jack L.
Heinlein, Robert A.
McKillip, Patricia A.
Nye, Jody Lynn
Middle Eastern Cooking
|Mourad: New Moroccan
Lowest new price: $21.99
Lowest used price: $10.85
List price: $40.00
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.
|Persian Food from the Non-persian Bride: And Other Sephardic Kosher Recipes You Will Love
Lowest new price: $32.98
Lowest used price: $63.24
List price: $34.99
Author: Reyna Simnegar
This new Kosher cookbook is unlike anything you have seen before. It offers an enticing collection of Persian and Middle Eastern recipes, from simple snacks to a full-blown feast! With over 100 stunning color photos and clear step-by-step instructions, you will be able to produce with ease a lavish spread of dishes from traditional well known Persian favorites to outright exotic. This book also offers sample Persian menus for all Jewish holidays and customs (minhagim) Persian Jews practice.
More than just a cookbook, Persian Food from the Non-Persian Bride is the odyssey of a Venezuelan woman venturing into the unknown and mysterious world of Persian Jewry through marriage.
This book is full of hilarious, and at times ironic, accounts of what happens when soul mates are not from the same origin.
This book is a celebration of Jewish cultural diversity.
This book will inspire you, make you laugh and make you an incredible exotic kosher cook!
|Vegetarian Tagines & Cous Cous: 60 delicious recipes for Moroccan one-pot cooking
Lowest new price: $11.50
Lowest used price: $7.11
List price: $24.95
Author: Ghillie Basan
Fragrantly spiced and comforting, tagines are easy to prepare and sure to satisfy at every occasion. And prepared without meat (and often without dairy, too) they are not only economical, but also one of the best ways to enjoy seasonal produce. In this collection of authentic Moroccan recipes, you will find some of the best-loved tagines, from Lighter Tagines, such as Roasted Cherry Tomato Tagine with Feta and Preserved Lemon or Roasted Pear, Fig and Walnut Tagine with Fennel, to Hearty Tagines including Roasted Sweet Potato Tagine with Ginger, Cinnamon and Honey or Spicy Carrot Tagine with Chickpeas, Turmeric and Cilantro. Along with the tagines, you will find recipes for its traditional accompaniment, couscous, prepared in a variety of exciting ways, as well as recipes for appetizers and other dishes to serve alongside. Create your own aromatic feast, worthy of any Moroccan kitchen.
|The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria
Lowest new price: $25.67
Lowest used price: $21.70
List price: $40.00
Author: Marlene Matar
AN INSPIRING COLLECTION OF RECIPES FROM ONE OF THE WORLD'S OLDEST CITIES
It is hardly surprising that Aleppo, one of the world's oldest continuously inhabited cities, is also home to one of the world's most distinguished and vibrant cuisines. Surrounded by fertile lands and located at the end of the Silk Road, which passed through Central Asia and Mesopotamia, Aleppo was a food capital long before Paris, Rome, or New York. Its diverse communities of Arabs, Kurds, Armenians, Circassians, and others contributed to its culinary traditions and produced a vast selection of different types of dishes - and no less than 20 kinds of kibbeh recipes.
Here, one of the Arab world's most renowned chefs unlocks the secrets to this distinctive cuisine in this comprehensive cookbook filled with practical guidance on Middle Eastern cooking techniques as well as step-by step explanations of over 200 irresistible recipes, such as Chili and Garlic Kebab, Syrian Fishcakes, Lamb Stuffed Eggplants, Semolina and Butter pudding, and the queen of the mezze table, Red Pepper and Walnut Spread. Divided into 15 chapters (Basic Recipes; Appetizers and Mezze; Soups; Salads and Accompaniments; Grains; Fish; Poultry; Meat; Kibbeh; Stuffed Dishes; Vegetables; Stews; Bread; Desserts and Sweets; Pickles and Preserves; and Beverages), traditional cooking and preservation methods go hand-in-hand with modern combinations of flavors and today's desire for healthful and natural meals.
Wonderful full-color photography of the food, people, and markets of Aleppo make this a stunning cookbook, a great gift for food lovers, and a fitting tribute to a beautiful city and the suffering its people have endured.
|Summers Under the Tamarind Tree: Recipes and memories from Pakistan
Lowest new price: $18.00
Lowest used price: $7.46
List price: $35.00
Author: Sumayya Usmani
Brand: Sumayya Usmani
Winner 'Best First Book' - Gourmand World Cookbook Awards 2016
Summers Under The Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former City lawyer turned food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother.
Pakistani food is full of flavour. With a rich coastline, the country enjoys spiced seafood and amazing fish dishes; while borders with Iran and Afghanistan mean strong Arabic influences in the food, alongside Indian and Far East Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.
- Summers Under the Tamarind Tree Recipes and memories from Pakistan
|KETOGENIC Diet: 500 High-Fat Diet Recipes, The Rapid Weight-Loss Solution, Scientifically Proven, Low-Carb, Fat-Burning Machine
Lowest new price: $15.41
Lowest used price: $11.04
List price: $15.99
Author: Destiny Lawson
Discover the maximum weight loss diet method called " Ketogenic Diet" , you will be happy with this 500 recipes book, they are Delicious , Healthy and Super easy to prepare for your whole family Ketogenic diet is a special diet that allows you to eat a high amount of fat alongside sufficient protein, while reducing carbs in your daily diet. The main goal of the diet is to enhance overall health by using fats as the main source of energy which will in turn reduce the risk of developing various health conditions which are attributed to diets with too much carbohydrate content. The ketogenic diet forces the body to enter a state known as ketosis, which allows to body to use fat as its main energy source. The Ketogenic diet can also improve an individual's nutritional and health status through consumption of nutrient-dense foods like fruits and vegetables that are rich in dietary fiber and antioxidants, both of which are essential in reducing levels of free radicals and toxic elements that accumulate in the body. Other health benefits of Ketogenic diet include higher levels of energy, effective fat and weight loss, regulated blood sugar and cholesterol levels, and promote healthy aging and increased longevity by increasing the amount of beneficial nutrients and antioxidants in the diet. Benefits of Ketogenic Diet? - Active Fat Loss - Improves insulin resistance - Energy level increase - Younger looking skin - Reduction in cholesterol, blood sugar, and blood pressure - Leaner, thiner and stronger - Better sleep If you been trying all sorts of diets and doesn't seems to work, then I urge you to give this Ketogenic Diet Recipes a go. Start now to shed away all those pounds and leading to the path to effective weight loss and wellness in health! Grab Your Copy today and you will see the change in no time
- Ketogenic Diet : The Step by Step Guide For Beginners: Ketogenic Diet for Beginners : Optimal Path for Weight Loss
- Easy Ketogenic Diet Slow Cooking: Low-Carb, High-Fat Keto Recipes That Cook Themselves
- The Complete Ketogenic Diet for Beginners: Your Essential Guide to Living the Keto Lifestyle
- Ketogenic Diet: The Complete Ketogenic Diet Cookbook For Beginners - Learn The Essentials To Living The Keto Lifestyle - Lose Weight, Regain Energy, and Heal Your Body (Ketogenic Diet For Beginners)
- The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
- The Wicked Good Ketogenic Diet Cookbook: Easy, Whole Food Keto Recipes for Any Budget
- The Keto Crock Pot Cookbook: Top 60 Easy To Prepare Keto Recipes For Your Crock Pot (Keto Crock Pot Series) (Volume 1)
- Quick Keto Meals in 30 Minutes or Less: 100 Easy Prep-and-Cook Low-Carb Recipes for Maximum Weight Loss and Improved Health
- The Big Ketogenic Cookbook: Delicious & Nutritious Keto Diet Recipes: High Fat Low Carb Cookbook for Breakfast, Lunch, Dinner & Dessert
- Ketogenic Diet Weight Loss Recipes (150+), Meal Plans (for 12 Weeks), Guidance; The Most Complete Keto Diet & Cookbook
|Modern Israeli Cooking: 100 New Recipes for Traditional Classics
Lowest new price: $16.49
Lowest used price: $12.55
List price: $28.00
Author: Danielle Oron
Brand: Oron Danielle
An Incredible Food Culture at Its Best
Danielle Oron is on a mission to make you hungry...very hungry. She offers recipes with an incredible array of flavors, some you may not be familiar with but will want to make and eat. Her cooking has been compared to Yotam Ottolenghi. It is a vibrant, passionate culinary exploration inspired by the ancient food traditions of the region with a modern take. Each dish is clean, fresh and in a way, new again or at least uniquely Danielle's. The result is simply inspiring food that will excite food lovers from all over.
- Modern Israeli Cooking 100 New Recipes for Traditional Classics
|The Seasonal Jewish Kitchen: A Fresh Take on Tradition
Lowest new price: $14.96
Lowest used price: $8.53
List price: $29.95
Author: Amelia Saltsman
Here, at last, is a fresh, new way to think about Jewish food. In The Seasonal Jewish Kitchen, Amelia Saltsman takes us far beyond deli meats and kugel to a world of diverse flavors ideal for modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking.
Amelia traces the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles. Amelia draws on her own rich food history to bring you a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’s kitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks. You’ll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients—buckwheat, home-cured herring, and gribenes—in fresh, modern meals.
Whether you’re Jewish or not, observant or not, Ashkenazic or Sephardic, this yearlong culinary journey through the Diaspora will have you saying, “This is Jewish food? Who knew?”
|The New Persian Kitchen
Lowest new price: $15.00
Lowest used price: $9.29
List price: $24.99
Author: Louisa Shafia
Brand: Ten Speed Press
This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients.
In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips.
A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.
Featured Recipe from The New Persian Kitchen: Turmeric Chicken with Sumac and Lime
- 1 teaspoon ground turmeric
- Sea salt and freshly ground black pepper
- 4 bone-in chicken thighs
- 2 tablespoons grapeseed oil
- 3/4 cup water
- 4 cloves garlic, minced
- 2 juicy limes, halved
- Sumac, for garnish
In a small bowl, mix the turmeric with 1 tablespoon salt and 2 teaspoons pepper. Place the chicken on a rimmed baking sheet and sprinkle with the spice mixture, turning to coat both sides.
Heat a large skillet over medium-high heat and add the oil. Brown the chicken well on both sides, about 7 minutes per side. Pour in the water, then add the garlic, stirring it into the water. Bring the water to a boil, then turn down the heat to low and cover. Braise the chicken for 25 minutes, until the inside is opaque. Transfer the chicken to a serving platter, turn up the heat to high, and reduce the cooking liquid for a few minutes, stirring occasionally until it’s slightly thickened. Season to taste with salt and pepper, and pour the sauce over the chicken.
Dust the chicken with sumac and pepper, garnish with lime halves, and serve.
Featured Recipe from The New Persian Kitchen: Saffron Corn Soup
- 3 tablespoons grapeseed oil
- 2 yellow onions, finely diced
- 1 teaspoon ground turmeric
- 6 large ears corn, shucked
- 3 dried limes, soaked in hot water to cover for 15 minutes
- 6 cups chicken stock or water
- 1/2 teaspoon saffron, ground and steeped in 1 tablespoon hot water
- Sea salt and freshly ground black pepper
- 2 to 3 tablespoons freshly squeezed lemon juice
Heat the oil in a stockpot over medium heat and cook the onions for about 10 minutes, until they start to brown. Add the turmeric and corn. Pierce the limes with a knife or fork and add them to the pot along with their soaking water. Add the stock and bring to a boil. Cover and simmer for 15 minutes, until the corn is just tender.
Squeeze the limes against the side of the pot with a long spoon to extract their concentrated flavor before removing them from the soup. Blend half of the soup in a blender, then return it to the pot. Add the saffron and season to taste with salt and pepper. Add lemon juice to taste, and serve.
|The Food of Oman: Recipes and Stories from the Gateway to Arabia
Lowest new price: $21.88
Lowest used price: $6.89
List price: $40.00
Author: Felicia Campbell
Brand: Campbell Felicia
Featuring rustic Middle Eastern dishes infused with the flavors of East Africa, India, and Persia, The Food of Oman presents the delicious diversity of the tiny Arabian Sultanate through 100 recipes, lush photography, and stories from the people behind the food in an immersive introduction to a fascinating, little-known corner of the world.
In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman.
Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.
- The Food of Oman Recipes and Stories from the Gateway to Arabia
Page 5 of 77
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED AS IS AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.