From Author Kayla Langford comes, The Hummus Cookbook: 100 Delicious Hummus Recipes! This book will totally change your cooking! This is truly the ultimate hummus cookbook with 100 of the most amazing hummus recipes for you. It comes with the recipes, ingredients, and all the steps you need to know! Maybe you want to surprise your family... Maybe you need to spice up your cooking... Or maybe you just want to try something new in the kitchen.... Then this book is for you! Stop paying to much money for hummus at the store and make your own hummus at home in less than 10 minutes.
Featuring over 100 delicious recipes, The Complete Hummus Cookbook is the perfect primer for anyone looking for easy to prepare, healthy food choices. Protein-rich and vegan-friendly, hummus is one of the healthiest and most nutritious dishes that many people don't talk more about. The Complete Hummus Cookbook changes that conversation. With over 100 yummy recipes, this cookbook shows everyone that hummus is not only delicious, but also extremely versatile, low-cholesterol, protein-rich and healthy. The Complete Hummus Cookbook also provides information on the perfect food to pair hummus with as well as how to make different kinds of hummus with chickpeas, black beans, lentils, edamame and green peas. Yum!
Winner of the Observer Food Monthly Cookbook of the Year 2013. Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 100 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning. From recipes for soups (spicy frikkeh soup with meatballs), meat and fish (chicken with caramelized onion and cardamom rice, sea bream with harissa and rose), vegetables and salads (spicy beetroot, leek and walnut salad), pulses and grains (saffron rice with barberries and pistachios), to cakes and desserts (clementine and almond syrup cake), there is something new for everyone to discover. Packed with beautiful recipes and with gorgeous photography throughout, Jerusalem showcases sumptuous Ottolenghi dishes in a dazzling setting.
How to make classic hummus, with over 45 recipes for all the traditional chickpea dips as well as variations madewith white beans, black beans, mung beans and peas, all shown in 300 color photographs
Hummus by any name--chickpea, garbanzo bean, ceci bean, or even (in India) bengal gram--is delicious! Recipes from all over the world are collected here for 65 imaginative hummus and other chickpea dishes. They all start with the simple act of transforming dry chickpeas into any of 10 delicious hummus preparations, including Creamy and Smooth Hummus, Hummus with Fresh Herbs, Masbacha (warm, soft, whole chickpeas), and Roasted Garlic Hummus. From these basics (displayed in fine-dining photos) come 12 salads, 11 soups, 10 specialties (like falafel), and 19 entr�es featuring chickpeas, ranging from stand-alone dishes like Cassoulet (Peasant Stew), Curried Chickpeas, and Couscous (a main course pasta) to feasts of Lamb Stew, Baked Chicken, Beef Casserole, and Sea Bass.
"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.
Use this versatile sesame superfood in everything from dips to desserts: “Delicious recipes that will become staples in your culinary arsenal.” —Alon Shaya, James Beard Award winner for Best Chef and Best New Restaurant Tahini is much more than one of the building blocks of hummus. Made from pressed roasted sesame seeds, it’s a healthy, vegan, dairy-free, gluten-free, and low-sugar superfood rich in Omega fatty acids, protein, and calcium. Although tahini’s historical roots are in the Middle East, Amy Zitelman—cofounder of Soom Foods, the brand named best tahini by New York magazine—goes beyond borders in these one hundred recipes that range from dips to desserts. This “cult condiment” is mild enough to step in as an inspiring replacement for the eggs, cheese, mayo, and cream called for in recipes that American home cooks are making for their families every day. The Tahini Table provides tahini hacks for reimagined American classics, including vegan “queso,” eggless mayonnaise, and gluten-free brownies. From Tahini Chicken Schnitzel to Chocolate Halvah French Toast to Tahini Flan, Zitelman incorporates tahini into everyday home cooking in delicious and unexpected ways. With beautiful color photos, contributions from top restaurant chefs, and easy substitutions for a variety of diets, The Tahini Table shows that tahini is a must-have pantry staple. “With helpful cooking tips and a wide range of recipes, this is a cheerful, user-friendly, and never pretentious ode to tahini.” —Publishers Weekly
People are passionate about hummus. This versatile, cheap and healthy dip a true staple of the eastern Mediterranean, where every restaurant wants to be known as makers of the best hummus in town. The Hummus Bros. offer the best hummus in London and now they bring it to the world via their first book. A quick look at the Hummus Bros' menu and you'll notice a diverse range of accompaniments to hummus, which is the main star. Because rather than being just a dip, the Hummus Bros see hummus as a way of eating. Here they share 60 recipes, from the hummus itself, though meat and veggie accompaniments, the essential falafel recipe, salads, breads, sauces and even delicious desserts and drinks. Featuring lamb with pine nuts and Middle Eastern spices, smoky barbecued aubergine, tabouleh, a 5000-year-old recipe for fava beans, and even a surprising guacamole. All the recipes are simple and fresh and easy to prepare. They are also healthy, fashionable and easy on the pocket. Beautifully photographed and designed, Hummus Bros. Levantine Kitchen is an essential book for anyone keen on the humble chickpea. Learn to make the best hummus. Ever.
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
