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Middle Eastern Cookbooks

Started by gfron1 , Oct 29 2007 01:53 PM

Cookbook

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33 replies to this topic

#31 DanM

participating member
860 posts

Posted 12 February 2012 - 05:47 AM

The Foods of Israel Today by Joan Nathan does a great job covering Jewish, Arab, and Christian cooking in Israel.

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

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#32 chefhenry

participating member
16 posts

Posted 12 February 2012 - 11:33 AM

As many before me in this thread have mentioned, Claudia Rodin, one of her first books was my first exposure to the cuisine of the area. At the time (20+ years ago) it suited my skills and needs wonderfully. I would also agree with previous posters that while North Africa, and Morocco might not technically be Middle Eastern their cuisines are similar, in taste and technique, with that in mind I would like to add New Moroccan, by Mourad Lalou into the mix. Have just received this book and have yet to make anything, but the writing and the updated style of cooking, the variations, and the sense of place that this book can impart make it a keeper for sure. While I am certainly no expert in the Cuisines of the area and the traditionalists might frown this is the kind of cookbook I really enjoy adding to my collection.

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#33 patrickamory

participating member
1,106 posts

Posted 12 February 2012 - 12:15 PM

We definitely love Najmieh Batmanglij for Persian cuisine, especially the new edition of Food of Life

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#34 Hassouni

participating member
981 posts

Posted 12 February 2012 - 03:31 PM

We definitely love Najmieh Batmanglij for Persian cuisine, especially the new edition of Food of Life

Ah yes, another great one

my eG foodblog - Beirut and beyond

My occasionally food-related site

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