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

3.92  ·  Rating Details  ·  40 Ratings  ·  15 Reviews
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 cul
Hardcover, 224 pages
Published October 1st 2013 by Nourish (first published January 1st 2013)
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Jenny (Reading Envy)
I received a review copy of this cookbook from NetGalley in exchange for an honest review.

I'm always interested to see cookbooks from bloggers, and Bethany Kehdy was known to me from her Dirty Kitchen Secrets blog. The photography alone in this cookbook makes it a worthwhile purchase, truly vibrant and enticing photos.

The cookbook is divided into very practical sections, by meal type, making it simple to use. There is a regional but varied collection of Lebanese, Moroccan, and Persian recipes,
Oct 03, 2013 Jillyn rated it really liked it
Shelves: ebook, requested
3.5 stars, rounded up.

Pomegranates & Pine Nuts: A stunning collection of Lebanese, Moroccan and Persian recipes is exactly what the title promises. This is a book filled with tasty sounding dishes, and is divided practically into sections based on courses and meat types.

I'm not all too familiar with cuisines from this section of the world, and that was my motivation for requesting this book on Netgalley when I saw it. That, plus the gorgeous picture on the cover. I was pleasantly surprised t
Aug 28, 2013 Sharon rated it it was amazing
Shelves: must-review, cuisine
Review to follow

I received an e-copy of the UK edition 'The Jewelled Kitchen' from the publishers for an unbiased review.

I loved it so much that I bought it.
Sara Szmodis
May 10, 2014 Sara Szmodis rated it it was amazing
I expected to like this cookbook. I didn't expect to love it. The recipes are accessible, broad in scope, and clearly written so even a Middle Eastern cooking novice like me can successfully make them.

Kehdy begins the book with an introduction to her relationship with the foods of her Lebanese-American childhood which led, eventually, to the writing of this book. That deep sense of comfort is apparent in the recipes which are delicious feed-people kinds of food and take-to-a-party kinds of food.
Robert Beveridge
Sep 11, 2013 Robert Beveridge rated it really liked it
Bethany Kehdy, Pomegranates and Pine Nuts (Duncan Baird, 2013)

full disclosure: a review copy was (temporarily) provided to me free of charge via Netgalley. Short answer: I'm going to end up buying one.

Now, I know what you may be thinking to yourself. “Ho hum, another Middle Eastern cookbook.” We can put that to rest right quick. Sure, there are the usual recipes for labneh and hummus b tahini and foole mudammas, but... scotch eggs wrapped in kefte. Chili cigars. Mussels in arak. (Come to think o
DelAnne Frazee
Oct 23, 2013 DelAnne Frazee rated it it was amazing
Shelves: reviewed
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
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 dish
Oct 05, 2013 eyes.2c rated it really liked it
'Garlic, lemons and fresh herbs...pomegranate molasses, citrus fruits...yogurt.' Bliss!

'Eat and you shall forget your worries,' a quote from Kehdy's uncle. Certainly her family influences have been extensive. Kehdy's introduction brings alive the sights and smells of the Beirut of her childhood.
Her background explanation of Middle Eastern foods illuminates the path to these culinary delights.
Pomegranate molasses is obviously a key ingredient to keep on your shelf. As is sumac.
As with any cook bo
Heather Domin
Sep 03, 2013 Heather Domin rated it really liked it
Shelves: netgalley, cookbooks
[I was given a PDF copy of this book by NetGalley]

I'm not familiar with Ms. Kehdy's blog, so I had no preconceived expectations, only the impulse reaction of "omg a Middle Eastern / North African / Persian cookbook!!!" when scrolling through NetGalley. My excitement was justified. :p I can look up recipes on the internet any time — when I read a cookbook I want to learn something, and this didn't disappoint. I appreciate a writer who understands that not everyone can afford to keep sumac powder
Jan 21, 2014 Gaye added it
Gorgeous book. I thought I might find a good recipe here for using pomegranate seeds. Instead, I found some other recipes and after half a day cooking one dish with a multitude of steps, decided I might not do so much of this cooking. The dish turned out lovely but not so flavorful that I need to spend that much time making it again. I still plan to try the Jeweled Rice recipe. And I was able to use some of the sumac my friend gave me. If you like to browse beautiful cookbooks and you're looking ...more
Nov 17, 2013 Teresa rated it liked it
Shelves: cookbooks
A very accessible cookbook for Lebanese, Moroccan and Persian cuisine clearly geared for the non-Mediterranean audience which means Kehdy has given a lot of thought to how to make sure you can get the ingredients (for instance substituting the "traditional fish from the Tigris River" with sea bream). Many of the recipes are blends or variations on the traditional so the rice pudding becomes saffron rice pudding and etc. During the meze section I hoped I wasn't in for a disappointment in terms of ...more
Lizzie Andrews
Jan 01, 2014 Lizzie Andrews rated it it was amazing
Shelves: cookbooks
This cookbook by Bethany Kehdy is amazing. I used to work in a Lebanese restaurant and some of these recipes remind me of the food the cooks used to prepare for the wait staff.

I loved the twists on some of the recipes that I already had from them. This cookbook had easy to follow recipes that are good for even people with no experience cooking.

One of my favorite recipes was the Egyptian Spiced Bread Pudding. It was so delicious, I took it to a company Christmas party. At least five people aske
Elizabeth Grieve
Jul 12, 2014 Elizabeth Grieve rated it liked it
I thought I would find a lot of dishes I would recognise from having lived in Turkey for 10 years, as there are many similarities in Middle Eastern and Turkish foods. However it was a pleasant surprise to see that most of the recipes were quite new to me, some rather unusual and with what seems to be a modern approach. The introduction was interesting, but would benefit from some judicious editing to change some clumsy sentences and weed out the odd error.

Reviewed in exchange for a preview Kindl
Jan 26, 2014 Rosann rated it really liked it
Lovely, accessible writing, photos, of a topic that is somewhat unfamiliar to me. The author's personal story and take on the cuisine of this area of the world is interesting and encourages me to try out some of these recipes.
Nov 19, 2014 Rachel rated it really liked it
I want to eat everything in this book.
Oct 11, 2013 Tammy rated it liked it
Shelves: _netgalley, cookbooks
Beautiful photos are interspersed with easy to understand Lebanese, Moroccan and Persian recipes. Recipes cover appetizers to desserts and there's a section on standard foods and spices that are often called for in other recipes.

(Provided by publisher)
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