Download PDF The Complete Middle East Cookbook, by Tess Mallos
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The Complete Middle East Cookbook, by Tess Mallos
Download PDF The Complete Middle East Cookbook, by Tess Mallos
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From School Library Journal
YA-A tasteful tour of the Middle East. Each country is introduced with a short history, and descriptions are given of typical cooking methods and ingredients. The food is beautifully photographed, and recipes are easy to follow. However, many include items found only in ethnic food markets and require some degree of expertise to prepare.Copyright 1994 Reed Business Information, Inc.
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Product details
Hardcover: 374 pages
Publisher: Tuttle Pub (August 1, 1993)
Language: English
ISBN-10: 0804819823
ISBN-13: 978-0804819824
Product Dimensions:
8.5 x 1.2 x 11.2 inches
Shipping Weight: 3.8 pounds
Average Customer Review:
4.4 out of 5 stars
52 customer reviews
Amazon Best Sellers Rank:
#626,736 in Books (See Top 100 in Books)
There is alot of useful information and recipes are divided by country and/or region. She might also have put a recipe in a different country under a different name because many country's have simular recipes. So instead of putting a simular recipe for each country she lists one in the country it came from then discusses the various ways its done in the various regions. Many recipes will not be able to be done in the USA because many ingredients are not available, such as lamb brains. But I have done a couple of recipes and they are good. I also have no way of knowing if they are authentic but I get the impression that they must be close. All in all I'm looking forward to trying more recipes as I'm trying to eat healthier. So to sum it up I'm happy I bought the book and if you are interested in middle eastern cuisine then I think you would find this book of value.
I found this cookbook at a small middle eastern store in the Dominican Republic and immediately knew that I had to buy it. It's a great cookbook, with a wide diversity of recipies, and also provies cultural context for each cuisine represented. Each country is given it's own chapter, with a brief historical overview, cultural information, including eating style, followed by recipies.Although a few recipies aren't for the faint of heart (lamb's brains being a key ingredient), the majority are delicious and range from the easy to prepare to requiring a fair degree of skill. However, all recipies are clearly laid out and well explained. There could be more photos, but those that exist are beautifully laid out and capture the composition of the dishes.I'd highly recommend this book for almost any level of cook. It would also be a lovely addition if you just enjoy learning about other cultures.
I highly recommend . Although I am more of a visual learner and I was hoping that this book would be a little more graphic. Several of the recipes have no picture, so you will have to look the names up online to know if it looks like something you’d wanna eat before trying to cook it.
I must admit that I have bought this book because I have never, before this book, found any other book in English that has included Gulf cuisine. Most books that boast Middle Easter cuisine are mostly Lavantian (i.e. Lebanon, Syria, Jordan, Palestine), Iranian, or Mediterranean! But never an accurate attempt to explore Arabic Gulf food!Upon receiving the book, I immediately went to the Gulf section and I have to say that I am impressed with how well the author has researched the region and cuisine! Given that I live here, I know and appreciate how difficult it is to get a hold of these recipes. Therefore, despite some flaws in some of the recipes, I take my hat off to the author and for her extremely wide spectrum of ME dishes! Just to prove my point, even my mom who knows all these recipes was surprised at how the author got her hands on some many Gulf recipes and she got most of them right! There you have it!!!The Arabs in the Gulf still to this very day have a very deep and complex understanding of spices and I can totally appreciate some reviewers comments where they complain that it is hard to source some spices and ingredients! I completely understand that and that is why I think some of the recipes have somewhat been watered down for the Western reader... for example, you will notice that there is a recipe for mixed spice powder. In the book the recipe calls for about 7 or 8 spice ingredients, actually the mix used in the Gulf calls for a minimum of 12 different spices! Some of the spices are hard to come by over here... let alone in the West! There are some other inaccuracies which I cannot recall off the top of my head but they really do not take away greatly from the wide spectrum of the book!!!Take it from a Middle Easterner, this books has all the goodies from the Gulf! Anyone who wishes to cook authentic ME recipes, this book is got what it takes!
My knowledge of Middle East food is limited to the occasional Greek restaurant and a few falafel stands. Nevertheless, I found the flavors to be authentic and totally different from my usual Western, American, European, haute cuisine, Christian flavors. I really liked the flavors and recipes in this book. I enjoy making recipes from this cookbook; it is educational, and always good food. It has many interesting recipes, such as: curing fresh olives, raw lamb tartare, baba ghannouj, rose water syrup, and how to bake a whole lamb.All of the recipes that use rice, suspiciously, use the same cooking method regardless of country, something I am sure is not correct. Due to ethnic and religious reasons, there are no recipes for beef or pork, but plenty that use poultry, seafood, and especially lamb. The author often lists in recipes that rightfully use lamb that beef is an acceptable substitute, but I am rather suspicious of this advice.The recipes are simple, honest cooking of the street vendors and the home. There are no complicated procedures or sophisticated techniques that are born out of European haute cuisine. Too many ethnic cookbooks these days are by famous authors; the author spends a few days with the European-trained executive chef of an American hotel chain in the capitol city of the foreign country, and goes home to write a cookbook. The result usually has nothing to do with the country, but largely reflects the culinary prejudices of the usually English speaking executive chef. Not here: the author has clearly invaded the home kitchens and food stalls of each respective country. The recipes are easy to do and, in most cases, do not have weird ingredients, strange cooking utensils, or unusual cooking techniques. You should be able to do most of the recipes without much trouble. This alone makes it unique among ethnic cookbooks, and for this reason, deserves some sort of award.It has: Greece, Cyprus, Turkey, Armenia, (Syria, Lebanon, Jordan), Iraq, Gulf States (Bahrain, Kuwait, Saudi Arabia, UAE, Qatar, Oman), Yemen, Egypt, Iran, Afghanistan. Sadly, the author usually does a lousy job of describing to the Westerner what distinguishes the food of each country. A few homey, personal anecdotes are not a substitute for solid, culinary exposition.
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