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Displaying 1 to 10 of 277

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

Book

Arabesque : a taste of Morocco, Turkey, and Lebanon

by:Roden, Claudia

"Born and raised in Cairo, Claudia Roden introduced Americans to a new world of Middle Eastern tastes with her 1968 classic cookbook. Here she revisits the three countries with the most exciting cuisines today--Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes"--Publisher description.

Editions:14  Date:2005 - 2013  Genre(s):Cookbooks, Cookbooks

Book

Spice : flavors of the Eastern Mediterranean

by:Sortun, Ana, 1967-

Contains a collection of over 100 spice categories and recipes depicting Mediterranean cuisine.

Editions:3  Date:2006

Book

The Arab table : recipes and culinary traditions

by:Bsisu, May

Contains 188 recipes for traditional Arab dishes, including breads, breakfast foods, soups and stews, salads, rice, main courses, side dishes, beverages, and desserts, and includes information on the Arab pantry, as well as essays and anecdotes on Arab customs and celebrations.

Editions:5  Date:2005 - 2006  Genre(s):Cookbooks, Cookbooks

Book

From the lands of figs and olives : over 300 delicious and unusual recipes from the Middle East and North Africa

by:Salloum, Habeeb

Recipes from 15 countries with a list of places to purchase ingredients and metric conversion tables.

Editions:14  Date:1995 - 2007

Book

The Arabian nights cookbook : from lamb kebabs to baba ghanouj, delicious homestyle Arabian cooking

by:Salloum, Habeeb

Features recipes for popular Arabian dishes, desserts, and drinks, along with an overview of the foods and kitchen utensils commonly used in the region.

Editions:6  Date:2010  Genre(s):Cookbooks, Cookbooks

Book

Medieval cuisine of the Islamic world : a concise history with 174 recipes

by:Zaouali, Lilia, 1960-

Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates - these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Puree with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

Editions:27  Date:2004 - 2010  Genre(s):History

Book

Sweet delights from a thousand and one nights : the story of traditional Arab sweets

by:Salloum, Habeeb

"Bringing together tenth- to fourteenth-century Arabic texts, the authors retrace the history of these sweet dishes, reviving the original recipes and following their development and influence over the centuries into non-Arabic speaking lands. Honey, dates, figs and pomegranates are just a few ingredients featured in this exquisite selection of mouth-watering desserts which have been modernized for cooks to try at home, all woven together with medieval poems and stories"--Publisher's website.

Editions:10  Date:2013  Genre(s):History, Cookbooks, Cookbooks

Book

Cardamom and lime : recipes from the Arabian Gulf

by:Al-Hamad, Sarah

This stunning book contains a wealth of delicious recipes that reflect the flavors and traditional dishes of the Arabian Gulf: Bahrain, Oman, Kuwait, Qatar, the United Arab Emirates, and Saudi Arabia. From machbous laham (fragrant lamb pilaf) to mrabyan (shrimp and rice), there is plenty here to tempt the taste buds.

Editions:6  Date:2008 - 2016  Genre(s):Cookbooks, Cookbooks

Book

Mango and mint : Arabian, Indian, and North African inspired vegan cuisine

by:Garratt, Nicky, 1955-

Nicky Garratt's love of Arabian, Indian, and North African cuisine is obvious in this mouth-watering collection of vegan recipes. Challenging the notion that meals require a centerpiece-historically based around the kill from the hunt or domesticated herd-this recipe collection offers satisfying menus in both buffet style and formal sit-down meals using the vegan philosophy of an intelligent use of the resources available. The full-color photographs offer ideas for presentation, and the book includes sections on planning meals in advance to save.

Editions:3  Date:2013  Genre(s):Cookbooks, Cookbooks

Book

Displaying 1 to 10 of 277