The Complete Illustrated Food and Cooking of Africa & the Middle East
Ingredients, Techniques, 170 Recipes, 650 PhotographsBook - 2009
This book brings together the authentic cooking styles and classic foodstuffs of two vast and diverse regions, Africa and the Middle East, to create a colourful and enticing collection of recipes which share origins, ingredients and influences. Recipes are gathered from The Lebanon, Iran, Turkey, Syria, Egypt, Morocco, Sierra Leone, Nigeria, Cameroon, Ethiopia, Kenya, Tanzania and Mozambique, revealing fantastic hidden classics and unveiling wonderful treasures. The introduction details the countries covered, their different cooking traditions, the ingredients and the techniques that are needed for successful dishes. The following six chapters, covering recipes from all over the regions, provide over 170 dishes ranging from appetizers and main courses to refreshing fruit desserts and delectable pastries. Enticing dishes are included for all palates and every kind of meal, from delicious mezze starters, spicy, sizzling meat dishes and piquant fish curries to a dazzling array of rice and vegetable dishes, as well as exotic, delicate sweets and desserts. Recipes include irresistible appetizers like Fattoush, Dolmeh and Borek, hearty main dishes such as tagines, couscous and curries, tangy vegetables, side dishes and salads like Mandazi, Yam Chips and Joloff Rice, and tempting pastries and desserts, like Spiced Nutty Bananas and Briouates with Almonds and Dates. With recipes for every occasion, and containing over 650 colour photographs, this is both an exciting and a practical cookbook. The easy-to-follow recipes, with step-by-step photography, professional hints and tips throughout, makes this not only a superb source of inspirational ideas but also a perfect instructional guide for both beginners and experienced cooks.
Publisher: London : Lorenz Books, c2009
Branch Call Number: 641.596 BAC
Characteristics: 256 p. : col. ill. ; 23 cm