Pomegranates and Saffron
Pomegranates and Saffron

Author: Feride Buyuran

Publisher: AZ Cookbook

Published: 2015-09-30

Total Pages: 644

ISBN-13: 0996173102

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Winner, Gourmand Best in the World (2015) Winner, Best Eastern European Cookbook in US (2014) Silver, Living Now Book Award, Ethnic Cookbooks category (2015) Winner, National Indie Excellence Award, International Cookbooks category (2016) Finalist of Best Book Awards, International Cookbooks category (2016) "...This amazing, extensive, and comprehensive compilation on this ancient culture and cuisine is a must for anyone interested in expanding their culinary repertoire.” — Sheilah Kaufman, Award-Winning Author of The Turkish Cookbook Imagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are waiting to be discovered. Welcome to Azerbaijan. In Pomegranates and Saffron, Feride Buyuran takes you on a delightful culinary journey through this beautiful land in the Caucasus, her birthplace. Explore over 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks, and desserts, all adapted for preparation in a Western kitchen. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make your adventure even more memorable. Featuring hundreds of stunning photographs of food, people, and landscapes throughout, this book lends a rare peek into the fascinating culture of Azerbaijan—colorful, rich, and diverse.

The Saffron Tales
The Saffron Tales

Author: Yasmin Khan

Publisher: Bloomsbury Publishing USA

Published: 2016-09-27

Total Pages: 416

ISBN-13: 1632867117

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Winner of the M.F.K Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier New York Times Best Cookbooks of the Year Wall Street Journal Best Cookbooks of the Year BBC Food Programme Best Cookbooks of the Year A glorious celebration of the food and people of Iran, featuring stories from home kitchens and more than 80 delicious, modern recipes. "This is so much more than a compilation of recipes, gorgeous though they themselves are. This is a book that tells a story, both cultural and personal, and her voice is as engaging as her food." --Nigella Lawson "Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country." --Yotam Ottolenghi "Not just a great cookbook but a book full of stories – a love letter to Iran and its people." --Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, and fueled by memories of her family's farm in the lush seaside province of Gilan, British-Iranian cook Yasmin Khan traversed Iran in search of the most delicious recipes for this Persian cookbook. Her quest took her from the snowy mountains of Tabriz to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians, and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen, and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) to kofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (shrimp, coriander, and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and eggplant rice) and domaj (mixed herb, flatbread, and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavors, and food of an enigmatic and beautiful country.

Taste of Beirut
Taste of Beirut

Author: Joumana Accad

Publisher: Simon and Schuster

Published: 2014-09-02

Total Pages: 471

ISBN-13: 0757317715

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Joumana Accad, creator of the blog TasteOfBeirut.com, is a native Lebanese, a trained pastry chef, and professional caterer. In her debut cookbook, The Taste of Beirut, she shares her heritage through exquisite food and anecdotes, teaching anyone from newbies to foodies how to master traditional Lebanese cuisine. With over 150 recipes inspired by her Teta (grandmother) in their family's kitchen, Accad captures the healthful and fabulous flavors of the Middle East and makes them completely accessible to home cooks. Each recipe features step-by-step instructions, Accad's warm teaching style and breathtaking color photographs that will make mouths water. Divided into sections including Breads, Breakfast, and Sandwiches; Soups; Mezze Delights; Main Dishes (Stews, Kibbeh, Stuffed Vegetables, and Rice Dishes); plus Pastries and Drinks, here is just a taste of the recipes featured: Spinach turnovers (Fatayer bel-sabanegh) Meat pies (Sfeeha) Kibbeh tartare (vegan) Red pepper and walnut dip (Muhammara) Lebanese couscous (Moghrabieh) Red lentils and rice purée (Mujaddara Safra) Eggplant casserole with tomato, meat and yogurt sauce topping (Fattet al-makdoos) Meat loaf with potato slices (Kafta bel-saniyeh) Zucchini or cauliflower fritters Wings, Lebanese-style Fattoush salad Beet hummus (Mama dallou'a) Zaatar and tapénade bread Wheat berry and milk pudding (Amhiyet bel-haleeb) Sesame and pistachio cookies (Barazek) Lebanese semolina cheesecake (Knafeh) Baklava in a speedy ten-minute version! While The Taste of Beirut brings to life the rich, complex, and delicious flavors of the Middle East, each recipe is refreshingly easy to make. The author's passionate, conversational style will make readers feel like they have a friend from Lebanon right in their kitchen, teaching them everything from cooking techniques to how to stock a kitchen with the best ingredients. Even more than a fabulous Lebanese cookbook, The Taste of Beirut is a proud celebration of people, culture, and cuisine.

Pomegranates and Roses
Pomegranates and Roses

Author: Ariana Bundy

Publisher:

Published: 2018-10-05

Total Pages: 226

ISBN-13: 9781999982003

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Award-winning TV chef Ariana Bundy lifts the lid on Persian cuisine. Complemented by exquisite photographs by Lisa Linder and romantic family stories, Pomegranates and Roses is a Gourmand Cookbook Award winner and was also shortlisted for the Guild of Food Writers Best Cookery Book.

The Azerbaijani Kitchen
The Azerbaijani Kitchen

Author: Tahir Amiraslanov

Publisher: Saqi Books - Saqi Books

Published: 2014

Total Pages: 0

ISBN-13: 9780863568176

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Full of mouth-watering recipes, this book is a wonderful introduction to Azerbaijani cuisine and the country.

Leila in Saffron
Leila in Saffron

Author: Rukhsanna Guidroz

Publisher: Simon and Schuster

Published: 2019-06-18

Total Pages: 34

ISBN-13: 1534425659

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“Glorious.” —Kirkus Reviews A colorful journey of self-discovery and identity, this sweet, vibrant picture book follows young Leila as she visits her grandmother’s house for their weekly family dinner, and finds parts of herself and her heritage in the family, friends, and art around her. Sometimes I’m not sure if I like being me. When Leila looks in the mirror, she doesn’t know if she likes what she sees. But when her grandmother tells her the saffron beads on her scarf suit her, she feels a tiny bit better. So, Leila spends the rest of their family dinner night on the lookout for other parts of her she does like. Follow Leila’s journey as she uses her senses of sight, smell, taste, touch to seek out the characteristics that make up her unique identity, and finds reasons to feel proud of herself, just as she is.

The Artful Baker
The Artful Baker

Author: Cenk Sonmezsoy

Publisher: Abrams

Published: 2017-10-17

Total Pages: 483

ISBN-13: 1683351029

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More than 100 extraordinary desserts—with photos and meticulous instructions—by the creator of the internationally acclaimed blog Cafe Fernando: “Superb.” —David Lebovitz, bestselling author of My Paris Kitchen Written, styled, photographed, and designed by Cenk Sönmezsoy, The Artful Baker shares the inspiring story of a passionate home baker, beginning with his years after graduate school in San Francisco and showcasing the fruits of a baking obsession he cultivated after returning home to Istanbul. Sönmezsoy’s stories and uniquely styled images, together with his original creations and fresh take on traditional recipes, offer a window into the life of this luminary artist. The Artful Baker is comprised of almost entirely new content, with a few updated versions of readers’ favorites from his blog, such as Brownie Wears Lace, his signature brownies topped with blond chocolate ganache and bittersweet chocolate lace (originally commissioned by Dolce & Gabbana and awarded “Best Original Baking and Desserts Recipe” by Saveur magazine); Raspberry Jewel Pluot Galette, inspired by Chez Panisse’s 40th anniversary celebrations; and Devil Wears Chocolate, his magnificent devil’s food cake. Covering indulgences from cookies to cakes and tarts to ice creams, recipes include Pistachio and Matcha Sablés; Tahini and Leblebi (double-roasted chickpeas) Swirl Brownies; Sakura Madeleines; Sourdough Simit, the beloved ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart named after the Golden Girl Blanche Devereaux. Each has been tested by an army of home bakers with varying levels of skill, equipment, and access to ingredients, and revised to ensure they’ll work flawlessly in any kitchen. Measurements of ingredients are provided in both volume and weight (grams), and where a volume measurement isn’t useful, weight measurements are provided in both ounces and grams.

Zaitoun: Recipes from the Palestinian Kitchen
Zaitoun: Recipes from the Palestinian Kitchen

Author: Yasmin Khan

Publisher: W. W. Norton & Company

Published: 2019-02-05

Total Pages: 451

ISBN-13: 1324002638

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A New Yorker, Guardian, BookRiot, Kitchn, KCRW, and Literary Hub Best Cookbook of the Year A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.

The New Persian Kitchen
The New Persian Kitchen

Author: Louisa Shafia

Publisher: Ten Speed Press

Published: 2013-04-16

Total Pages: 210

ISBN-13: 1607743574

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This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.

Taste of Persia
Taste of Persia

Author: Naomi Duguid

Publisher: Artisan Books

Published: 2016-09-20

Total Pages: 401

ISBN-13: 1579655483

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Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.