The Middle Eastern Kitchen

The Middle East is steeped in rich culinary traditions and this new collection, featuring recipes from food writer Rukmini Iyer, showcases regional cooking at its very best.

The Middle Eastern Kitchen

The Middle Eastern Kitchen


More Books:

The Middle Eastern Kitchen
Language: en
Pages: 223
Authors: Rukmini Iyer
Categories: Cooking, Middle Eastern
Type: BOOK - Published: 2016 - Publisher:

Books about The Middle Eastern Kitchen
Middle Eastern Kitchen
Language: en
Pages: 240
Authors: Ghillie Basan
Categories: Cooking
Type: BOOK - Published: 2006 - Publisher: Hippocrene Books

This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman
Middle Eastern Kitchen
Language: en
Pages:
Authors: Rukmini Iyer
Categories: Cooking, Middle Eastern
Type: BOOK - Published: 2016 - Publisher:

The Middle East is steeped in rich culinary traditions and this new collection, featuring recipes from food writer and UK MasterChef contestant Rukmini Iyer, showcases regional cooking at its very best. Deceptively simple yet full of flavor, these recipes are easy to follow and accessible for cooks new to Middle
Around the Table with the Catholic Foodie
Language: en
Pages: 208
Authors: Jeff Young
Categories: Cooking
Type: BOOK - Published: 2014-11-01 - Publisher:

Jeff is a former seminarian, educator and founder of The Catholic Foodie blog and podcast, which has 15,000-plus followers. He was born and raised in Baton Rouge, Louisiana, and now lives in New Orleans. He is a friend of many of the city's famous chefs, and he co-hosts the Around
The New Book of Middle Eastern Food
Language: en
Pages: 528
Authors: Claudia Roden
Categories: Cooking
Type: BOOK - Published: 2008-12-24 - Publisher: Knopf

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's

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