Save 32% Off: Classic Vegetarian Cooking from the Middle East and North Africa Review & Ratings

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Classic Vegetarian Cooking from the Middle East and North Africa Review

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I'm sure most people reading about "vegetarian middle-eastern" cookbooks are good cooks when they have the time and inclination. But I, for one, have grown bored with my own repertoire. Most cookbooks are more fun to read than to actually cook from. Or they have ingredients that, even living in New York City, seem annoyingly inaccessible.
This book has lots of very easy recipes that are healthy vegetarian (hardly any animal fat with the exception of yoghurt in cold dishes). I can imagine actually(!) making just about everything, there's even a section on arab desserts -- the easy kind made of farina. This is probably the best cookbook I've ever bought. I think it's useful whatever your level of cooking expertise, but you need to be a fan of the meditterranean diet. We're talking beans, legumes, olive oil, yoghurt, eggplant, a few other vegetables.
Recipe details:-- it's true most are simple, but unless you were raised in a middle-eastern family I don't know how you would've thought of these combinations -- even if you're say very familiar with Greek or Italian food, I think this is pretty new stuff.
Some "recipes" include: yoghurt ginger appetizer (includes almonds, onions, ginger, tomato);many types of lentil soups from various middle eastern countries (the egyptian one includes butter and cumin, the one from bahrain adds tomato, vermicelli, and ground coriander);fried pepper salad; orange and olive salad; beet salad; stuffed eggplant; and vegetable casserole.
Nothing sounds 'exciting' but it is all very accessible and well seasoned. It's like you could turn to this book and make every meal from it -- that is if you like meditterranean food.

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The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews Review & Ratings

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The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews Review

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I am a great fan of Sephardi food and own several Sephardi cookbooks. Twena has assembled a wide ranging collection of recipes from the many countries whose Jewish communities fall under the classification "Sephardi". A comment on the origin of the recipe or its appeal personalises each dish. Many Sephardi recipes can be complex and time consuming, but Twena's are generally quick to prepare. Despite several deep fried delicacies and olive oil starring in many others, there are enough low fat recipes to satisfy the calorie conscious. This book is a great purchase for someone searching for a different and imaginative style of cooking, or to duplicate their mother's or grandmother's specialties.

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Save 34% Off: Persian Cooking for a Healthy Kitchen (4th Ed. Paperback)) Review & Ratings

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Persian Cooking for a Healthy Kitchen (4th Ed. Paperback)) Review

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Although I grew up in Bagh-e Ferdows in north Tehran and Gholam-Ali khan was a great cook, I never knew that Persian cooking had so many wonderful, low-carb, low-fat recipes for fish and kababs. This book is also full of regional recipes that have not been so delicately, and temptingly presented since the Safavids ruled Iran--and the recipes are healthy to boot. A must-have-book for every cook who is looking for new ideas and wants to eat healthy at the same time.

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A Drizzle of Honey: The Life and Recipes of Spain's Secret Jews Review & Ratings

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I came across this in the shelves the other day and was mesmerized. David Gitlitz and Linda Kay Davidson are a husband and wife team and teachers at the the University of Rhode Island. David is a past winner of the 1996 National Jewish Book Award, and he is a specialist in aljamas (jewish neighborhoods), the converso/crypto Jews, the anusim (forced converts) and the meshumadim (willing coverts). Using cookbooks and Inquisition documents in Spanish, Portuguese and Catalan (including the rare 13th Century Al Andalus cookbook of the Cocina Hispano-Magribi), the authors have recreating over 90 recipes of the Converso jewish community. During the Inquisitions in the Iberian peninsula, Jews and Moslems were killed, exiled, or converted. Some of the converted remained Jewish or Moslem and became Crypto-Jews, Crypto-Moslems, or Conversos. Spain expelled Jews in 1492 (you know, when Columbus sailed the Ocean Blue); Portugal expelled Jews in 1497. The recipes are well categorized, and make use of lamb, beef, fish, eggplant, greens, turnips, chickpeas, as well as mace, cinnamon, ginger, lavender, rue, portulaca, and dozens of other spices. Most recipes include histories and characters of the period, which is the prime motivation to purchase this book. For example, along of the recipes of Beatrice Nunez, we learn that she was arrested in 1485. Her maid turned her in to the Inquisition for the crime of maintaining a kosher kitchen. She also prepared a Sabbath stew of lamb, chickpeas and eggs. Proof enough to have her burned at the stake. Among my favorite recipes is Mayor Gonzalez's Egg and Carrot Casserole. She was imprisoned in 1483 for killing a goose in "the Jewish way." Then there is Juan Sanchez's hamin of chickpeas, spinach and cabbage; and Maria de Luna's rasquillas, honey pastries that she prepared for the post-Yom Kippur fast. She was arrested in 1505 for this crime. There is also Juan de Teva's Roast Lamb dish. Juan's father was a rabbi who was burned to death i n1484. The authors also include the Roast Chicken with Fruit and Almori recipe of Anton de Montoro. Senor de Montoro was a rag merchat in Cordoba, but is most well known as being the converso poet to the Court of Queen Isabel of Castile. De Montoro was accused of preparing stuffed radishes (a Jewish dish) and Pollo Judio (jewish chicken). Easily, this is among the top three Jewish Cookbooks of the year.

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