From the vibrant souks of Tripoli and Beirut to the quiet calm of the Chouf Mountains and Qadisha Valley, Lebanon is a land of bold colours, exquisite flavours and hidden beauty.
For this gorgeous book, John Gregory-Smith travelled the length and breadth of the country to bring back the very best of Lebanese cuisine. Classic streetfood, delicate pastries and little known Druze recipes are given John’s signature twist, creating dishes that are bursting with flavour and sure to become star players in your kitchen.
With stunning location photography to bring the country to life, Saffron in the Souks is sure to delight and inspire its readers.
LOOKING FOR FAST AND DELICIOUS INDIAN RECIPES AT YOUR FINGERTIPS?
Dive into the world of Indian recipes with The Essentials of Indian Cooking for Beginners, now available as a handy Kindle edition by Riya Narula! Perfect for beginners, this digital cookbook brings the classic tastes of India to your kitchen with fast recipes that fit your busy lifestyle. Ever wondered how to whip up classic Indian Curry in under 30 minutes? Or wished you could master seasonings to create dishes that taste like they’re straight from Delhi? This handy guide has you covered. Imagine savoring Saffron Rice, spicy Street Food Bites, and creamy Vegetarian Dishes—all from the convenience of your device!
Riya Narula, a passionate home cook with a love for Indian recipes, shares her secrets in this handy Kindle edition. With her expertise in seasonings and knack for simplifying recipes, she makes Indian cooking accessible to everyone. Picture yourself creating fast, classic meals that bring joy to your table, whether you’re cooking for one or hosting a small gathering. “This Kindle version is so convenient—I can cook Indian dishes anywhere!” says a thrilled reader. “A fantastic resource for beginners—Riya makes it so easy!” raves another happy cook.
For Doreen Hassan, Hyderabad is not just where her roots lie, it is also the city that informs the way she and her family lead their lives.
Known and loved for their legendary hospitality for over four decades, Doreen and her husband, Peter Toghrille Hassan, have preserved a way of life, a culture and a cuisine with great affection and pride in their cosmopolitan home in Delhi, passing their love for food, family and friendships to their children and grandchildren.
This is not a collection of Hyderabadi recipes that stops at the biryani or the Mirchi ka Saalan or kebabs or Shahi Tukra. It is a personal story a tribute to the city that Doreen calls home.
Over the decades, she has archived priceless family recipes from her husband’s storied Hyderabadi family. The result is an astonishingly rich record of culinary history, which speaks of a city that absorbed influences from across the world and made them its own.
Become captivated by Claudia Roden’s middle eastern delights in Tamarind & Saffron. “I don’t think there’s a recipe I don’t want to cook in TAMARIND & SAFFRON” Nigella Lawson Aubergines in a spicy honey sauce; baby onions in tamarind; sweet jewelled rice; and saffron caramel cream. These are just some of the sumptuous recipes in Claudia Roden’s collection of new and updated recipes, suffused with all the heat, spice and sensual aromatics of the Middle East. Claudia Roden’s Book of Middle Eastern Food (1968) was written for readers who had never eaten an aubergine, let alone cooked one. Today, Middle Eastern foods are enjoying amazing popularity, largely thanks to Roden’s books. In Tamarind and Saffron, Claudia Roden has brought together a fresh collection of recipes for this new generation of cooks, illustrated throughout with luscious photography. Praise for Claudia Roden: ‘Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet …’ Simon Schama ‘Every one of Claudia’s books introduced us to a delicious new world’ Sam and Sam Clarke ‘Roden’s great gift is to conjure up not just a cuisine but the culture from which it springs’ Nigella Lawson ‘Claudia Roden’s writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures’ Observer As well as writing cookbooks and presenting cooking shows on the BBC, Claudia Roden is also a cultural anthropologist based in the United Kingdom. Born and brought up in Cairo, she finished her education in Paris before moving to London to study art.
A culinary adventure awaits, beginning with four versions of the signature Persian Saffron
Rice and the secrets of the prized tahdig, the crispy golden layer at the bottom of the rice
pot. Explore egg and dairy dishes showcasing a variety of vegetables seasoned with warm
Persian spices, and sample the different khoresh (stews), each showcasing a different
fruit or vegetable and starring beef, lamb, or chicken. Travel through this delightful and
delectable journey with other main dishes featuring fish, chicken, and meat along with
soups, salads, and desserts.
Head to your kitchen with Saffron & Spice―it is your invitation to explore the flavors and
traditions of Persian cooking and start creating memorable meals and lasting memories around the dining table.
Creamy risotto alla Milanese. Mussels in a hot, buttery broth. Chicken spiced with cinnamon and cloves. Joan Bergstrom and Imogen Fortier understand the key to a savored life—delicious food. Young Joan is just discovering herself as a foodwriter in bustling Los Angeles, while experienced columnist Imogen is settled in her decades-long marriage on Camano Island outside Seattle. When Joan sends a fan letter to Imogen with an enclosed packet of saffron and a recipe, their journey of culinary exploration and soul-deep friendship begins. A long-lost flavor surfaces buried memories, and a quest to make carne asada opens the doors of a sheltered life. Into this beautiful, intimate world comes the ultimate test of their friendship, and of their belief that food and love can sustain us during our darkest hours.
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