Classic Palestinian Cuisine

Author: Christiane Dabdoub Nasser
Publisher: Saqi
ISBN: 9780863568794
Size: 17.73 MB
Format: PDF, Docs
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Classic Palestinian Cuisine is a collection of over one hundred mouh-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean. Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.

Classic Palestinian Cuisine

Author: Christiane Dabdoub Nasser
Publisher: Al Saqi
ISBN: 0863568440
Size: 15.30 MB
Format: PDF, ePub
View: 72

Offers over one hundred recipes, including ful m'dammas (broad bean salad), kidreh (rice with mutton), and djaj mahshi (stuffed chicken), that are characteristic of the culinary culture of the Mediterranean with tips and anecdotes.

Classic Palestinian Cookery

Author: Christiane Dabdoub Nasser
Publisher: Al Saqi
ISBN: 0863565484
Size: 10.38 MB
Format: PDF, Docs
View: 79

This cookbook features a rich variety of dishes characteristic of the eastern regions of the Mediterranean and their culinary cultures. It is a collection of over 100 recipes - salads, soups, one-dish meals, stews and desserts - which represent traditional Palestinian cooking but also expose possibilities for a wider and more eclectic cuisine.

Palestine On A Plate

Author: Joudie Kalla
Publisher: Jacqui Small LLP
ISBN: 9781911127048
Size: 19.84 MB
Format: PDF
View: 31

There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking styles and flavours. Furthermore it presents recipes from the Palestinian home, rather than those traditionally found in restaurants and in most books. Whereas many contemporary Middle Eastern cookery books offer a modern interpretation of ancient recipes, which dilute their authenticity, the recipes in this cookbook are the real deal. This practical cookery book will feature colourful, gorgeous photography evoking the vibrancy and romance of the country.

Eating Traditional Food

Author: Brigitte Sebastia
Publisher: Routledge
ISBN: 9781317285939
Size: 17.96 MB
Format: PDF, Docs
View: 92

Due to its centrality in human activities, food is a meaningful object that necessarily participates in any cultural, social and ideological construction and its qualification as 'traditional' is a politically laden value. This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through a series of case studies from a global range of cultural and geographical areas, the book explores a variety of contexts to reveal the complexity behind the attribution of the term 'traditional' to food. In particular, the volume demonstrates that the definitions put forward by programmes such as TRUEFOOD and EuroFIR (and subsequently adopted by organisations including FAO), which have analysed the perception of traditional foods by individuals, do not adequately reflect this complexity. The concept of tradition being deeply ingrained culturally, socially, politically and ideologically, traditional foods resist any single definition. Chapters analyse the processes of valorisation, instrumentalisation and reinvention at stake in the construction and representation of a food as traditional. Overall the book offers fresh perspectives on topics including definition and regulation, nationalism and identity, and health and nutrition, and will be of interest to students and researchers of many disciplines including anthropology, sociology, politics and cultural studies.

The Gaza Kitchen

Author: Laila El-Haddad
Publisher:
ISBN: 1682570088
Size: 13.74 MB
Format: PDF, Docs
View: 88

This award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families. Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi are among the many culinary figures who have embraced The Gaza Kitchen. This second edition features tantalizing new stories and recipes, a fresh new design in a beautiful hardbound volume, new photos, and an updated index.

Fundamental Techniques Of Classic Cuisine

Author: French Culinary Institute
Publisher: Stewart, Tabori and Chang
ISBN: 158479478X
Size: 17.98 MB
Format: PDF, Mobi
View: 46

Collects more than two hundred recipes for both classic French dishes and innovative new foods from one of the world's premier culinary schools, along with instruction in the fundamental techniques of French cookery.