- Paperback: 240 pages
- Publisher: Kyle Cathie; New edition edition (1 Sep 2005)
- Language English
- ISBN-10: 1856266087
- ISBN-13: 978-1856266086
- Product Dimensions: 25.8 x 19.8 x 2 cm
- Average Customer Review: 4.0 out of 5 stars See all reviews (7 customer reviews)
- Amazon Bestsellers Rank: 530,223 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Description
Review
Praise for the hardback edition - 'photographs of food which are so temptingly alive that you find yourself licking your lips in anticipation, imagining textures and flavours...' Lindsey Bareham, Evening Standard; 'an intriguing guide to the cuisines, culture and history of the region's food' Sunday Telegraph; 'If you don't know anything about the traditional food of the Middle East then you should definitely buy this book. It's the first that I've seen which brings together food from the whole region...It covers all the basic spices and ingredients just perfectly.' Ali Demir, restaurateur, Independent
Product Description
The culinary traditions of the Middle East have always been enriched by the incredibly diverse and often turbulent passages of this region's history. In a unique melting pot of Persian, Islamic and Ottoman influences, with a sprinkling of the Byzantine and Roman legacies also thrown in, The Middle Eastern Kitchen represents cooking and hospitality raised to the level of a fine art and pleasure and invites you to wholeheartedly join in. Whether delicate and spicy, aromatic and fragrant or scented and syrupy, Ghillie Basan's dishes celebrate the Middle East as the world's famous trading mecca - where Africa, Asia and Europe always met, traded and fused with unparalleled cultural diversity. From Turkey to the Yemen, and Egypt to Iran, The Middle Eastern Kitchen contains over 150 authentic recipes and gives real insight into the customs and cultures of the Middle East. Each ingredient has its own section, from chickpeas and pomegranates to lesser-known orchid roots and melokhias, with information on its appearance and taste, how it grows or is manufactured and its culinary and medicinal uses, together with two or three specialty recipes. Jonathan Basan's photographs are a feast for the eyes as well as the stomach and the mouthwatering Palestinian Bread with Chicken and Sumac or the Hot Chickpea Puree will have you reaching for the pots and pans.
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Customer Reviews
Most Helpful Customer Reviews
13 of 14 people found the following review helpful
Format:Hardcover
A fantastic book, I haven't put it down since I bought it! Ghillie's recipes are innovative, creative, inpiring and very original. Not just about food either, she writes a wonderful history of the region and the photographs (some by her husband) are beautiful. The recipes are listed by ingredient; from carob to orchid root!! Each with a brief history of their usage in the Middle East. Anatolian Lamb Kebabs are just so perfect you will never buy take out again and Rose Petal Jam (heaven in a pot) is definitely one for the connoiseur! Ghillie's book is similar to Crazy Water, Pickled Lemons and if you enjoyed that then you would love this book as well.
12 of 14 people found the following review helpful
Format:Hardcover
I first wrote a review of this book in 2002 ........... I am still using this book which I really think serves as a testament to it! There are far too many recipes to describe here and now it seems to be limited I would not give this book up even under duress! Fantastic recipe book worth the money and if you are into food from the middle east and regions surrounding, then this is the one for you!
1 of 1 people found the following review helpful
Format:Paperback
I was hoping for a lot more recipes in this cookbook as it covers the whole Middle East, quite disappointing.
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Most Recent Customer Reviews
Brilliant
Ghillie Basan really knows her stuff and this book reflects her knowledge. It's a beautifully laid out book, has fantastic photos and is jammed with information - even if you knew... Read more
Published 19 months ago by Mrs. H. Sands
excellent
This book is unusual and excellent. It is based on individual ingredients, and for each it gives the history, how it is used, which peoples of the middle east use it, how it is... Read more
Published on 4 May 2010 by eccles
middle eatern cooking
Did not like this book at all, the receipes look hard and not interesting at all, I think I waisted my money
Published on 10 Nov 2009 by Mrs. K. Bell
detailed well
once you open the book, u would not think it is a receipe book. the surprising part is it gives a little history on food from around the middle east.
Published on 6 April 2009 by E. ali
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