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Jewelled Kitchen por Bethany Kehdy
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Jewelled Kitchen (edição 2013)

por Bethany Kehdy (Autor)

MembrosCríticasPopularidadeAvaliação médiaMenções
323590,381 (5)1
Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it! --Yottam OttolenghiBethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes on her blog (dirtykitchensecrets.com). A Lebanese-American born in Houston, Texas and brought up in Lebanon, she spent countless hours learning to cook with her perfectionistteta(grandmother), her vivacious dad and her spirited aunts. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her childhood roots while adding her own personal twist to these iconic recipes. The cuisines from the Middle East and North Africa share many diverse influences and gorgeous key ingredients and spices, such as pomegranates, figs, pine nuts, saffron and sumac. Passionate about food and her heritage, this former Miss Lebanon showcases the sheer brilliance of the dishes of the Levant. Try a fragrant Fish Tagine with Preserved Lemons from the Moroccan chapter; fiery Lamb Shanks with Butterbeans and Tomatoes from the Lebanese; or delicately spiced Chicken, Walnuts and Pomegranate Stew from the Persian. All the cuisines of the regions are covered, including Egyptian, Palestinian, Syrian, Turkish, Iraqi and Jordanian, and all the recipes are easy to make. You'll find yourself drawn into a whole new world and a whole new way of cooking.… (mais)
Membro:KitKat3277
Título:Jewelled Kitchen
Autores:Bethany Kehdy (Autor)
Informação:Watkins Publishing LTD (2013)
Colecções:A sua biblioteca
Avaliação:
Etiquetas:food-and-drink, middle-eastern, world-food

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The Jewelled Kitchen por Bethany Kehdy

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The introduction reminds me of "Apricots on the Nile", a very special and warm atmosphere.
And the author does not let the reader down afterwards, wonderful recipes,great photographs and lovely (right word for it) introductions to the recipes ( )
  Obi2015 | Jul 19, 2020 |
A breathtaking collection of recipes that showcase the wide selection of ingredients that abound in these North African and Middle Eastern countries.
I recommend the Fish Tagine from Morocco!
Warning - don't read on an empty stomach!
I was given a digital copy of this book by the publisher Nourish via Netgalley in return for an honest unbiased review. ( )
  Welsh_eileen2 | Sep 1, 2016 |
This book is breathtakingly, eye-filling, gorgeous cookbook! When Hamad and I set eyes on it yesterday in Jashanmal we just HAD to get it! It's such a beautiful book filled with creative arabian recipes from Lebanon, Morocco, and Persia's cuisines.

Seriously, I can't wait to follow one and get something like the photos; this book is yummy! ( )
  mrsdanaalbasha | Mar 12, 2016 |
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Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it! --Yottam OttolenghiBethany Kehdy is renowned for the contemporary Middle Eastern and North African recipes that she publishes on her blog (dirtykitchensecrets.com). A Lebanese-American born in Houston, Texas and brought up in Lebanon, she spent countless hours learning to cook with her perfectionistteta(grandmother), her vivacious dad and her spirited aunts. Her recipes are a harmonious balance of classic and contemporary, as she draws upon her childhood roots while adding her own personal twist to these iconic recipes. The cuisines from the Middle East and North Africa share many diverse influences and gorgeous key ingredients and spices, such as pomegranates, figs, pine nuts, saffron and sumac. Passionate about food and her heritage, this former Miss Lebanon showcases the sheer brilliance of the dishes of the Levant. Try a fragrant Fish Tagine with Preserved Lemons from the Moroccan chapter; fiery Lamb Shanks with Butterbeans and Tomatoes from the Lebanese; or delicately spiced Chicken, Walnuts and Pomegranate Stew from the Persian. All the cuisines of the regions are covered, including Egyptian, Palestinian, Syrian, Turkish, Iraqi and Jordanian, and all the recipes are easy to make. You'll find yourself drawn into a whole new world and a whole new way of cooking.

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