The Arabian Nights Cookbook
From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Middle Eastern Cookbook
$33.02
- Hardcover
160 pages
- Release Date
28 November 2010
Summary
For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Arab hospitality has not changed over the ages but the cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the thriving petroleum industry which has drawn people—along with their foods and cooking methods—from around the world. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas.
Book Details
| ISBN-13: | 9780804841023 |
|---|---|
| ISBN-10: | 0804841020 |
| Author: | Habeeb Salloum |
| Publisher: | Tuttle Publishing |
| Imprint: | Tuttle Publishing |
| Format: | Hardcover |
| Number of Pages: | 160 |
| Release Date: | 28 November 2010 |
| Weight: | 907g |
| Dimensions: | 18mm x 216mm x 254mm |
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Critics Review
“Tuttle Publishing turns out some lovely cookbooks, and its The Arabian Nights Cookbook by Habeeb Salloum continues that tradition.” – Shelf Awareness blog
“Canada-based food and travel writer Salloum and photographer Suan Lim collaborate to produce a beautiful cookbook of over 100 dishes, many of which are restaurant standards that fans of Arab cooking will recognize…A valuable addition to the catalog of Middle-Eastern cooking, The Arabian Nights Cookbook is comprehensive enough for the home cook without being so large as to paralyze.” –Publishers Weekly
“The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking is packed with delicious ideas from Bahrain, Kuwait, Oman, Qatar, Saudi Arabia and the United Arab Emirates.” –Toronto Star
“Salloum chooses the best of the basic recipes found in Arabian home cooking and Middle Eastern restaurants and provides valuable explanations of dishes. An excellent choice for experienced cooks who have yet to conquer the basics of Arabian cuisine.” –Library Journal
Habeeb Salloum
Habeeb Salloum is an accomplished Canada-based food and travel writer for such magazines as Gourmet, Christian Science Monitor and Vegetarian Times. He is the author of From the Lands of Figs and Olives, a Middle Eastern and North African cookbook. He lives in Ontario, Canada.
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