Iraqi food is simple, homey and thanks to this rather sensibly presented cookbook, easy for nonnatives to prepare. Author Ibrahim-who was born in Baghdad and now lives in London-presents more than 200 recipes in what was initially an attempt to capture for her children in written form the cooking traditions handed down orally through the generations but which has evolved into a formal compendium, illustrated by color photographs. There are earthy bean soups accented with cumin, turmeric and vermicelli; dense breads stuffed with ground meat, cheese or dates, and a host of light vegetable salads accented with lemon juice, parsley and olive oil. Ibrahim devotes an entire chapter to kubba, cracked wheat or rice flour domes that are filled with all manner of stuffings and then deep-fried, boiled or baked in sauce. Fried fresh-water fish, ground meat kebabs and cinnamon-spiked rice biryanis are other staples, followed by date and almond sweets and rosewater-doused pastries. With the easygoing style of a casual home cook, Ibrahim describes her dishes and ingredients in an appealingly narrative manner, encouraging a relaxed approach to preparation while explaining the customs and rites of Iraqi eating. Fresh and simple, Ibrahim's cookbook is a welcome addition for those interested in exploring an intriguing cuisine through its most authentic flavors. (July)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Iraqi Cookbookby Lamees Ibrahim
new in paperback/A cook's tour that brings the richness of Mesopotamia's culinary culture to the forefront. The Iraqi Cookbook, the first of its kind to be published in North America, is full of authentic recipes that have been handed down through the generations, developed and enriched over time, and infused with cultures of different eras. The result is a rich
new in paperback/A cook's tour that brings the richness of Mesopotamia's culinary culture to the forefront. The Iraqi Cookbook, the first of its kind to be published in North America, is full of authentic recipes that have been handed down through the generations, developed and enriched over time, and infused with cultures of different eras. The result is a rich mixture of history, health, culture, and storytelling. Throughout the book, Ibrahim emphasizes only those ingredients available to a Western reader, gives useful tips, and suggests appropriate alternatives where necessary. The detailed, easy-to-follow recipes are adorned with specially commissioned photography throughout, making The Iraqi Cookbook a feast for both the eyes and the diwan.
Ibrahim, who was born in Baghdad but has lived in London for many years, wrote this book for the young generation of Iraqis who, like her daughters, were born in the West and have never lived in or visited their homeland. She includes more than 200 recipes, many of them shown in color photographs. One of the few titles in English on the topic, this is sure to appeal to adventurous cooks interested in Middle Eastern cuisines, culinary institutions offering courses in ethnic cooking, and libraries serving ethnic communities.
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