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

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

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by Bethany Kehdy
     
 

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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

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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 Ottolenghi, 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)

Library Journal
07/01/2015
The U.S. edition of The Jewelled Kitchen, this debut from former Miss Lebanon and blogger Kehdy (dirtykitchensecrets.com) won the International Gourmand Cookbook Award for Best Blog to Book in the UK. Her reworked recipes for modern kitchens include chickpea flour quiche, leafy lamb kebabs, and date and tahini truffles.

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Product Details

ISBN-13:
9781848990883
Publisher:
Watkins Media
Publication date:
10/01/2013
Pages:
224
Sales rank:
355,997
Product dimensions:
9.70(w) x 7.60(h) x 0.90(d)

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