Pomegranates & Pine Nuts: A stunning collection of Lebanese, Moroccan and Persian recipes

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Overview

New Cookbook from Former ‘Miss Lebanon’ Explores Modern Middle Eastern Cooking
 
The Middle East cradles an ancient cuisine—one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic ...

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Pomegranates & Pine Nuts: A Stunning Collection of Lebanese, Moroccan and Persian Recipes

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Overview

New Cookbook from Former ‘Miss Lebanon’ Explores Modern Middle Eastern Cooking
 
The Middle East cradles an ancient cuisine—one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of home cooking which revolves around humble, yet delicious vegetables and grains. It is these that routinely welcome home hungry school children and soothe the appetites of tired workers. They too must be shared with the world.
 
For the past five years, Lebanese-American Bethany Kehdy has sought to demystify Middle Eastern food through her blog DirtyKitchenSecrets.com and her Taste of Lebanon tours. In her debut book, Pomegranates & Pine Nuts, she provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious.

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Editorial Reviews

Publishers Weekly
In her first cookbook, Kehdy tackles the cuisine of both her personal and her ethnic past. Having written her own food blog, she currently works as a recipe developer and food writer; the next step was obviously a book paying homage to the recipes of her history. With sections covering the entire meal, from mezze to dessert, for both carnivores and vegetarians, the book covers a great deal of ground. From simple Middle Eastern takes on classic dishes like Corn-on-the-Kabab and Ma’amoul Shortbread Cookies to the more complex, traditional Tamarind & Herb Mackerel Stew and Chicken Basteeya (although this is a little experimental, as classic basteeya is made with pigeon). Additional sections cover basics such as what should be kept in a “Middle Eastern and North African pantry” and “basic recipes and methods,” in which many of the classical sauces, dipping sauces, ingredients, and techniques for creating the delicacies are covered. Kehdy’s book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater. (Oct.)
From the Publisher
"...a new champion of Middle Eastern food."
-Yotam Ottlenghi, author of Jerusalem: A Cookbook

"An exploration of Middle Eastern and North African cuisines by the Beirut-born author of the food blog Dirty Kitchen Secrets."—William Grimes, The New York Times

"Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater."
- Publishers Weekly (August 5, 2013)

"Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!"
- Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia

"Bethany's book explores home cooking (with a regional perspective) from Egypt, Palestine, Morocco, Syria, Turkey, Jordan, and Lebanon. Sections cover meze, poultry, meat, seafood, vegetarian, and desserts. Additional sections in the back include an explanation of common ingredients kept in the Middle Eastern and North African pantry, basic recipes and methods (dips, condiments, spice mixes, stocks, breads, and how to prepare and cook rice and chickpeas) and suppliers."
- www.gwen-photoblog.blogspot.com (November 26, 2013)

From the Publisher
"Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it!"—Yotam Ottlenghi, author of Jerusalem: A Cookbook

"Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater."
- Publishers Weekly (August 5, 2013)

"Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!"
- Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia

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Product Details

  • ISBN-13: 9781848990883
  • Publisher: Osprey Publishing, Limited
  • Publication date: 10/1/2013
  • Pages: 224
  • Sales rank: 334,019
  • Product dimensions: 9.70 (w) x 7.60 (h) x 0.90 (d)

Meet the Author

Bethany Kehdy, a former Miss Lebanon, is an unrivalled spokesperson for today's new generation of Middle Eastern chefs. Kehdy works as a recipe developer, freelance food and travel writer, and food photographer. She also leads culinary tours across Lebanon and organizes Food Blogger Connect, an international conference for food bloggers Bethany resides in London. This is her first book.

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Customer Reviews

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  • Posted October 23, 2013

    Title: Pomegranates & Pine Nuts: A stunning collection of L

    Title: Pomegranates & Pine Nuts:
    A stunning collection of Lebanese, Moroccan and Persian recipes
    Author: Bethany Kehdy
    Publisher: Watkins Publishing Limited/Duncan Baird Publishers
    Published: 10-1-2013
    ISBN: 13-978-1-84899-088-3
    E-Book ASIN: B00DJ2IDUU
    Pages: 224
    Genre: Food & Wine
    Tags: Cooking, Regional


    For those who have never had the privilege of indulging in middle eastern cuisine you are in for a treat with pomegranates & Pine Nuts. The region is known for its aromatic and flavorful dishes. I was lucky enough to find a restaurant in Atlanta that served authentic middle-eastern cuisine.


    We learn the life history of Bethany Kehdy from when she went to live with her father to Lebanon at the age of 4, then to live her mother in Houston when war ravaged her homeland. She would later return to her father's homeland. Her heritage was in both worlds and we benefit because of this. She shares her father's rich culinary history with us through her recipes.


    Some of the ingredients will need to be found at a specialty stores or if you are lucky you will have a middle eastern market in your neighborhood. For the most part you can find these ingredients and keep them on hand. Believe me it is worth the effort to obtain the odd spice. You will fall in love with the flavors and taste a whole new world. Your family will thank you. There is a world out there to discover so why not start with your stomach.


    Everything from the simple Venison and Sour Cherry Nest to Slumbering Camomile Chicken to Semolina Pancakes (So delicious!). These are just three of the many recipes to tempt you, but they are easy to follow recipes so even the newest person to the kitchen will be able to produce the same results that look just like the beautifully displayed ones found throughout the cookbook. Take a look at Pomegranates and Pine Nuts today. You will be salivating before you get to the checkout.

    Was this review helpful? Yes  No   Report this review
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