Olives, Lemons and Za'atar: The Best Middle Eastern Home Cooking Rawia Bishara livre

Olives, Lemons and Za'atar: The Best Middle Eastern Home Cooking

Cooking,Rawia Bishara

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de Rawia Bishara

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Broché : 224 pages
Auteur : Rawia Bishara
Collection : Cooking
ISBN-10 : 0857832301
Date de Publication : 2014-02-13
Le Titre Du Livre : Olives, Lemons and Za'atar: The Best Middle Eastern Home Cooking
Moyenne des commentaires client : 3.7 étoiles sur 5 445 commentaires client
Nom de fichier : olives-lemons-and-za-39-atar-the-best-middle-eastern-home-cooking.pdf
La taille du fichier : 27.33 MB

Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion. These dishes represent the flavours of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mother's most treasured harissa), and then developed with a creative flourish of her own. Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need - pickles, yogurt, bread, mezze, salads, stews etc - to enjoy the best home cooking and share the most convivial Middle Eastern hospitality.Rang parmi les ventes Amazon: #150923 dans LivresPublié le: 2014-02-13Langue d'origine: AnglaisNombre d'articles: 1Dimensions: 10.04" h x .98" l x 8.46" L, 2.48 livres Reliure: Relié224 pagesRevue de presse'As well as the expected houmous, falafel and baba ganoush are Palestinian specialities and Middle Eastern-American fusion dishes. The two recipes I tested were smocked wheat berries with lamb (freekeh bel lahmeh) and cauliflower salad (salatet zahra). One thing was instantly apparent: the author's love of spices. My kitchen was filled with wonderful aromas.'-- Delicious Magazine'Rawia Bishara's Olives, Lemons and Za'atar is bursting with vibrant colours and flavours of the Middle East.'-- Food & Travel magazine'This beautiful book is a 'collection from the heart' writes Rawia Bishara[...]Her cooking is a joyful celebration of her upbringing in Nazareth, where her mother made olive oil, vinegar and 'jewel-coloured jam'[...]Recipes are wholesome yet bursting with flavours.' -- --The Simple ThingsPrésentation de l'éditeurRawia Bishara's beautiful cookery book Olives, Lemons and Za'atar is inspired by a childhood spent in Nazareth and the hills of Galilee, an adult life spent in multi-cultural New York and family summer holidays in the Mediterranean. The result is a sensational cross-cultural mix of recipes, full of bold strong flavours making this book perfect for anyone looking to create unusual and delicious Middle Eastern dishes.Olives, Lemons and Za'atar includes everything you need to indulge in a Mediterranean feast from pickles and yogurt to bread and mezze to salads and stews. Enjoy dishes like Za'atar bread, Hummus and Okra Stew with Lamb and Pomegranate Molasses and with whole chapters devoted to delicious Mezze dishes, main courses, sides and desserts you will be able to recreate the opulent tastes of the Middle East in your own home.Rawia's personal narrative of childhood memories and authentic food makes Olives, Lemons and Za'atar a wonderful journey through both the cuisine and culture of the Middle East. A place where her commitment to ingredients, respect for her heritage and a passion for cooking come together to create her version of colourful, stunning Middle Eastern food.Biographie de l'auteurRawia Bishara was born and raised in Nazareth before moving to the US and using her first-hand knowledge to open her Middle-Eastern restaurant Tanoreen in New York, in 1998. The restaurant has become a cult destination, with Time Out NY declaring You re not likely to find better outside the West Bank . Tanoreen has received numerous accolades, including being named Top Middle Eastern Restaurant in New York by Zagat. As well as running Tanoreen with her daughter Jumana, Rawia also teaches at the renowned DeGustibus Culinary School, and her recipes have appeared in Plate Magazine, New York Magazine and The New York Times.
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