The Iraqi Cookbook is the first of its kind to be published in Europe. It is a treasury of authentic recipes that have been handed down through the generations, developed and refined over time, and infused with successive Mesopotamian cultures.
This is a kitchen-based cookbook, but one which fuses history, anecdote and the love of healthy eating. The easy-to-follow recipes are adorned with commissioned photography through-out, making The Iraqi Cookbook a feast for the eye.
A bustling, vibrant tour of flavour-packed Syrian dishes. 90 sensational recipes celebrating the flavours of Syria, that can easily be made in the comfort of your own home.
Imad will introduce you to the delicious flavours and techniques of the Syrian kitchen – showing you just how easy this wonderful cuisine can be.
Yasmin Khan, shares recipes and stories from her travels through Palestine including harvesting olives from the groves of Burquin and learning to hand-roll maftoul in home kitchens in Jenin.
With recipes for herb-filled salads, quick pickles, fragrant soups, tender roasted meats and rich desserts, it also has a special focus on vegetarian versions of Palestinian classics.
Istanbul-born chef Somer Sivrioglu and food scholar David Dale reveal the fascinating tales, tricks and rituals that enliven the Turkish table.
Here they profile the superstars of modern Turkish hospitality and reimagine recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul’s street stalls, from epic breakfasts on the eastern border to seafood mezes on the Aegean coastline.
With more than 100 stories and recipes, including many suitable for vegetarians or vegans, this is the what, the where, the how and the why of eating the Turkish way.
In Bethlehem, Fadi Kattan unveils the hidden gems of this historic city that he calls home, immersing readers in the vibrant colors, enticing aromas, and bustling markets and spice shops that define Bethlehem’s culinary landscape.
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