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Middle Eastern Cooking
2 pc. set with slipcase (as shown.) 205-p. main book, 120-p. recipe supplement, both beautifully illustrated.
Hardcover
First published January 1, 1969
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Displaying 1 - 3 of 3 reviews
August 18, 2009
Despite its age, this volume (in the Time-Life series* Foods of the World, copyright 1969, revised 1971) is a well-researched introduction to the region, spanning from Greece & Egypt all the way to Iran.
The first chapter introduces the common elements of the cuisines of the nine nations that are covered in this travelogue, as the author (an American of Greek descent) discovers the landscape, the peoples, and the foods along the route.
This is essentially why I treasure this old book - for the historical background, the explication of the culinary traditions uniting as well as differentiating the Middle Eastern cultures, and more than anything, the photographs that immortalize the people of the region as they prepare the food and consume it.
In Greece, the focus is on the Easter festivities, in Turkey a farewell family feast, in Lebanon a stylish urban cocktail and mezze spread, in Jordan a Bedouin tent mansaf, in Iraq the archeological roots of the agricultural staples on which the region's cuisines are based, in Israel the multicultural origins of the colonial settlers, in Iran meals with tilemakers and carpetweaving craftsmen, in Egypt the street vendors.
* The main text is a hardbound album, and the majority of the recipes are printed in a separate spiralbound booklet (which I don't own).
The first chapter introduces the common elements of the cuisines of the nine nations that are covered in this travelogue, as the author (an American of Greek descent) discovers the landscape, the peoples, and the foods along the route.
This is essentially why I treasure this old book - for the historical background, the explication of the culinary traditions uniting as well as differentiating the Middle Eastern cultures, and more than anything, the photographs that immortalize the people of the region as they prepare the food and consume it.
In Greece, the focus is on the Easter festivities, in Turkey a farewell family feast, in Lebanon a stylish urban cocktail and mezze spread, in Jordan a Bedouin tent mansaf, in Iraq the archeological roots of the agricultural staples on which the region's cuisines are based, in Israel the multicultural origins of the colonial settlers, in Iran meals with tilemakers and carpetweaving craftsmen, in Egypt the street vendors.
* The main text is a hardbound album, and the majority of the recipes are printed in a separate spiralbound booklet (which I don't own).
November 14, 2014
This is a wonderful book. Authentic. It covers travel, culture, food, history, plants, animals, religion, everything related to eating. I truly enjoyed it and have even read parts of it again. I even photocopied some pages and mailed them to someone interested in farming.
The photographs are marvelous. The recipes are very well done and include methods and preparation. There are small, basic recipes throughout the book (not in recipe form) which give enough of the general idea that I am sure I could make the dishes.
I discovered a new food, melokhiya, "of the king" which I had not heard of, and it is apparently almost the national dish of Egypt, Egyptian "spinach". It is like okra on steroids, which is an insoluble fiber very healthy to eat. It is called jew's mallow, Corchorus olitarius, (it is also called "tussa jute" which can make rope).
The author and his wife travelled over 6,000 miles on a tour to these nine nations of the middle east. They stayed in private homes in these countries and ate and studied the regional foods.
An absolutely marvelous book!
The photographs are marvelous. The recipes are very well done and include methods and preparation. There are small, basic recipes throughout the book (not in recipe form) which give enough of the general idea that I am sure I could make the dishes.
I discovered a new food, melokhiya, "of the king" which I had not heard of, and it is apparently almost the national dish of Egypt, Egyptian "spinach". It is like okra on steroids, which is an insoluble fiber very healthy to eat. It is called jew's mallow, Corchorus olitarius, (it is also called "tussa jute" which can make rope).
The author and his wife travelled over 6,000 miles on a tour to these nine nations of the middle east. They stayed in private homes in these countries and ate and studied the regional foods.
An absolutely marvelous book!
August 22, 2022
Well-researched and fascinating look at Middle Eastern foods, some of my favorite cuisines!
Displaying 1 - 3 of 3 reviews