Zaitoun: Recipes from the Palestinian Kitchen Book

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Zaitoun: Recipes from the Palestinian Kitchen

By Yasmin Khan
  • Format : Pdf, ePub, Mobi, Kindle
  • Publisher : W. W. Norton & Company
  • Isbn : 9781324002635
  • Pages : 256
  • Category : Cooking
  • Reads : 359
  • File Pdf: zaitoun.pdf

Book Summary:

One of the Best Cookbooks of the Year as chosen by The Guardian, BookRiot, The Kitchn, KCRW, and Literary Hub A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

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Book Summary:

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Book Summary:

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Book Summary:

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Book Summary:

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  • File Pdf: israeli-soul.pdf

Book Summary:

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  • File Pdf: falastin.pdf

Book Summary:

NATIONAL BESTSELLER Falastin is a soulful tour of Palestinian cookery today from Ottolenghi's Executive Chef Sami Tamimi, with 120 highly cookable recipes contextualized by his personal narrative of the Palestine he grew up in. The story of Palestine's food is really the story of its people. When the events of 1948 forced people from all the regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin, Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, many distinct regional cooking traditions, and, ultimately, Palestinian cooks' ingenuity and resourcefulness as the country's foodways mingled and morphed. From the recipes of refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient cuisine while recording the derivations of a dynamic cuisine and the stories of the people of Palestine--as told from the kitchen.

BACK TO SQUARE ONE

By Shantanu Panigrahi
  • Format : Pdf, ePub, Mobi, Kindle
  • Publisher : Lulu Press, Inc
  • Isbn : 9781915132468
  • Pages :
  • Category : Law
  • Reads : 777
  • File Pdf: back-to-square-one.pdf

Book Summary:

Twenty four years of legal proceedings came to a standstill today the 18 December 2021, but the quest for justice has new openings because the exposure of truth is justice. If that does not take place in the judicial and parliamentary processes of the State that one lives in, it is the writing of ones injustices in the Media to bring the matter into the Court of Public Opinion must take place so that the entire world can read about it not just in this generation but in all human generations to come.

More Mediterranean

By America's Test Kitchen
  • Format : Pdf, ePub, Mobi, Kindle
  • Publisher : America's Test Kitchen
  • Isbn : 9781948703895
  • Pages : 432
  • Category : Cooking
  • Reads : 938
  • File Pdf: more-mediterranean.pdf

Book Summary:

Eat the Mediterranean way for life with recipes that nourish your appetite for fresh foods and endless excitement in the kitchen. In this follow-up to the bestselling The Complete Mediterranean Cookbook, America's Test Kitchen opens the Mediterranean pantry wide open. Anyone will love the broad range of ingredients from around the world (think: avocado, sweet potatoes, and tempeh) used in vibrant dishes with inspiring combinations. Take Spanish meatballs in a vegetarian direction with Quinoa Albóndigas and prepare dishes in surprising ways, like substituting the sweetness in a caprese salad by using sliced juicy persimmon to contrast the creamy cheese rather than tomatoes. The book is organized to emphasize the joy of the Mediterranean diet as a nourishing, sustainable lifestyle. Build your plate around both small- and entrée-size recipes in chapters covering Mostly Plants; Mainly Grains and Beans; and Meat, Fish, Eggs, and More. An impressive Whole Romanesco with Berbere and Tahini Sauce is a brilliant vegetable dinner. A Spiced Chickpea Gyro (with heat from Asian chili-garlic sauce and pepperoncini) wows fans of the Greek meat-filled sandwich. Carrot Salad with Rose Harissa is a beautiful accompaniment to a number of meals, from Lentils with Roasted Broccoli and Lemony Bread Crumbs to Tofu Kebabs. Fish and meat mingle with lively accompaniments in restaurant-quality dishes like Pan Seared Swordfish with Persimmon-Ginger Chutney and Grilled Short Ribs with Preserved Lemon-Almond Sauce. Along the way, build on the repertoire in The Complete Mediterranean Cookbook, going on a more in-depth tour of the eastern and southern Mediterranean through recipes like Chorba Frik, a savory Algerian freekeh soup, and Palestinian Maftoul, an aromatic couscous, chickpea, and chicken dish. Open your pantry and mind to eat with health, enjoyment, and abundance, for life.

Making Levantine Cuisine

By Anny Gaul,Graham Auman Pitts,Vicki Valosik
  • Format : Pdf, ePub, Mobi, Kindle
  • Publisher : University of Texas Press
  • Isbn : 9781477324592
  • Pages : 288
  • Category : Social Science
  • Reads : 628
  • File Pdf: making-levantine-cuisine.pdf

Book Summary:

Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.