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Arab Table: Recipes and Culinary Traditions
     

Arab Table: Recipes and Culinary Traditions

4.5 2
by May Bsisu
 

It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table.

May S. Bsisu, who has lived and cooked in Jordan, Lebanon,

Overview

It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table.

May S. Bsisu, who has lived and cooked in Jordan, Lebanon, Kuwait, England, and now the United States, takes you along a reassuringly down-to-earth and warmly personal path through exciting culinary territory. The Arab Table focuses intimately on the foods of Arab countries such as Lebanon and Saudi Arabia, Egypt and Syria.

The book offers a bountiful range of appealing dishes: cold and hot mezza, or little dishes; vibrant salads and fresh vegetable preparations; savory soups, stews, and hearty casseroles; baked and grilled meats, poultry, and fish; cooling drinks; and ambrosial desserts. There are recipes for familiar dishes including Falafel, Chicken and Lamb Kebabs, and Baklava, as well as a diverse selection of lesser known delights greatly enjoyed around the world, such as Eggplant Pomegranate Salad, Zucchini with Bread and Mint, Grilled Halloumi Cheese Triangles, and Arab Flatbread. Celebration dishes, the cornerstone of Arab cuisine, include Moroccan and Lebanese Couscous, Baked Lamb with Rice and Chickpeas, and Baked Sea Bass with Rice and Caramelized Onions. No Arab cookbook would be complete without an ample selection of soups and stews, the customary way to break the fast at the end of each day during Ramadan. The Arab table is also well known for its sweets: Semolina Pistachio Layer Cake, Milk Pudding, and, of course, date-, nut-, and cream-filled pastries perfumed with rose and orange-blossom water are just a sampling of the desserts included here.

Along with these treasured recipes collected from May's extended family, friends, neighbors, and her own discoveries, The Arab Table is also a resource for learning about the traditions and customs associated with this time-honored cuisine. Throughout, essays on Arab holidays, from Eid Al Adha, the feast celebrating the end of the pilgrimage to Mecca, to Ramadan and Mubarakeh, the celebration for the birth of a baby, are explained and menus are provided for each. May enlightens readers as to customary greetings (How do you say Happy Ramadan?), gifts (What do you bring to an Arab home during Ramadan?), and wishes (How do you acknowledge the birth of a baby?) that are traditionally extended during these special occasions.

Now you can bring the abundance and flavors of The Arab Table to your table.

Editorial Reviews

Library Journal
07/01/2015
Chef Bsisu has lived in Jordan, Lebanon, Kuwait, England, and the United States. Her first cookbook includes a brief history of the Arab world, notes on religious traditions and social customs, an ingredient glossary, and 160 recipes.
Publishers Weekly
Bsisu, an Ohio chef by way of Jordan, Lebanon, Kuwait and England, sets out to define the cuisine of the Arab world. As she points out, a quarter of the globe is covered in her treatise, and she lovingly explores and clearly explains dishes from Morocco, Tunisia, Iraq, Syria, Egypt, Jordan, Lebanon, Palestine, Yemen and the Arabian Gulf. What's most apparent is that Arab meals are elemental in nature, more often reliant upon foodstuffs than technique. There are perhaps a dozen key ingredients on which most of these 160 recipes are based. Bulgur (cracked wheat) gives rice a run for its money as the grain of choice and is integral in making Kibeh, an all-purpose dish that also employs beef or lamb, and a mix of spices, and can be made into skewers, balls or cooked in a baking dish. Yogurt is ubiquitous, and pomegranate finds its way into many courses, too, including Meatball Stew, and Saut ed Chicken Gizzards. There are also plenty of classics at hand, including a couple of different couscouses, Grape Leaves Stuffed with Lamb and Rice, and Chicken Shawarma. American home cooks will find this a family-style, down-to-earth, insider exploration of Arab cuisine and culture. Color photos. (On sale Sept. 6) Copyright 2005 Reed Business Information.

Product Details

ISBN-13:
9780060586140
Publisher:
HarperCollins Publishers
Publication date:
09/06/2005
Pages:
384
Sales rank:
688,044
Product dimensions:
8.00(w) x 10.00(h) x 1.21(d)

Related Subjects

Meet the Author

May Shakhashir Bsisu is a resident of Cincinnati, Ohio. May has lived, eaten, and cooked in many parts of the world; however, paramount in her cooking, writing, and teaching is the authentic "old country" food of her Palestinian heritage. Today, both as a culinary professional and as an Arab-American woman, she has dedicated herself to preserving and teaching this healthful and delicious cuisine in the United States. She is a member of the International Association of Culinary Professionals, Women Chefs & Restaurateurs, and Chefs Collaborative.

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Arab Table: Recipes and Culinary Traditions 4.5 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
This book came highly recommended. The book did not fail. It has simple and delicious recipes from the Middle East. I am just learning about this 2000 cuisine and loving every bite of it.
nanaCD More than 1 year ago
This is more than a cookbook! Has an explanation of the Ramadan fast and other interesting sidelights such as how to clean chicken. Have not tried any food preparations as yet however.