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Displaying 1 to 10 of 314

Beyond hummus and falafel : social and political aspects of Palestinian food in Israel

by:Gvion, Liora

"Beyond Hummus and Falafel is the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a tense political context. At the household level, Palestinian women govern food culture in the home, replicating tradition and acting as agents of change and modernization, carefully adopting and adapting mainstream Jewish culinary practices and technologies in the kitchen. Food is at the center of how Arab culture minorities define and shape the boundaries and substance of their identity within Israel." Présentation de l'éditeur.

Editions:9  Date:2012


The new book of Middle Eastern food

by:Roden, Claudia

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles. From the tantalizing mezze-those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises-to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic-all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)-the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. Claudia Roden's seminal book on Middle Eastern cooking, which James Beard called "a landmark in the field of cookery" when it was first published in 1972, is made new-with additional recipes, extensive variations, & new techniques, the fruit of 30 years of travel & research. There are now more than 800 recipes (including variations) from Morocco & Tunisia, Turkey & Greece, Lebanon, Syria, Egypt, Persia, & other Middle Eastern countries. They represent the best of the Middle East, & they stress simple dishes, healthful ingredients, & time-saving methods, with no sacrifice of extraordinary variety or delectable flavor. Richly infused with Roden's own memories of growing up in Egypt & with stories of her travels, the book is an excursion not merely into the cuisine of the region but into its culture as well. It is a book that both preserves the past & is alive with the present: a masterpiece made even more masterly-the quintessential Middle Eastern cookbook. The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts-Arab cooking from Syria, Lebanon, and Jordan-at its finest today, and a good source for vegetable and bulgur wheat dishes-The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries-North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines.

Editions:22  Date:1981 - 2007  Genre(s):Cookbooks, Cookbooks


Middle Eastern cooking

by:Nickles, Harry G.

Discusses the foods of the Middle East and presents traditional recipes from Greece, Turkey, Egypt, Lebanon, Syria, Jordan, Iraq, Iran, and Israel.

Editions:2  Date:1969


The language of Baklava

by:Abu-Jaber, Diana

A humorous memoir of growing up with a Jordanian father who loved to cook. Includes many recipes.

Editions:13  Date:2004 - 2008


Cooking the Middle Eastern way : culturally authentic foods including low-fat and vegetarian recipes

by:Behnke, Alison

An introduction to Middle Eastern cooking, featuring traditional recipes for appetizers, side dishes, main dishes, desserts, holiday food, and more. Also includes information on the history, geography, customs, and people of this region.

Editions:4  Date:2005 - 2014  Type:Juvenile  Genre(s):Juvenile works, Cookbooks, Cookbooks


Nopi : the cookbook

by:Ottolenghi, Yotam

"Yotam Ottolenghi is beloved in the food world for his beautiful, inspirational cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. In The NOPI Cookbook, head chef Ramael Scully's Asian-inspired pantry meets Ottolenghi's Middle Eastern influences and brings the restaurant's favorite dishes within reach of the home cook"-- Provided by publisher.

Editions:20  Date:2015 - 2016  Genre(s):Cookbooks, Cookbooks


Persiana : recipes from the Middle East & beyond

by:Ghayour, Sabrina

A celebration of the foods and flavors of the regions near the southern and eastern shores of the Mediterranean Sea. Ghayour presents recipes for modern and accessible Middle Eastern dishes,

Editions:8  Date:2014 - 2015  Genre(s):Cookbooks, Cookbooks


The complete Middle East cookbook

by:Mallos, Tess

Introduces the food, lifestyle, and cooking methods of nineteen Middle Eastern countries including recipes set out in easy-to-follow steps.

Editions:37  Date:1979 - 2012  Genre(s):Cookbooks, Cookbooks


Cool Middle Eastern cooking : fun and tasty recipes for kids

by:Wagner, Lisa, 1958-

"Explore the foods of the world! get ready to cook authentic, easy-to-make recipes that taste great. You'll learn about world geography too!"--Book cover.

Editions:2  Date:2011  Type:Juvenile  Genre(s):Juvenile works, Cookbooks, Cookbooks


A book of Middle Eastern food

by:Roden, Claudia

Editions:26  Date:1968 - 2008


Displaying 1 to 10 of 314