Classic Palestinian Cuisine

Classic Palestinian Cuisine Author Christiane Dabdoub Nasser
ISBN-10 0863568440
Release 2013
Pages 220
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Offers over one hundred recipes, including ful m'dammas (broad bean salad), kidreh (rice with mutton), and djaj mahshi (stuffed chicken), that are characteristic of the culinary culture of the Mediterranean with tips and anecdotes.



Classic Palestinian Cuisine

Classic Palestinian Cuisine Author Christiane Dabdoub Nasser
ISBN-10 9780863568794
Release 2013-07-10
Pages 202
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Classic Palestinian Cuisine is a collection of over one hundred mouh-watering dishes, such as ful m'dammas (broad bean salad), kidreh (rice with mutton) and djaj mahshi (stuffed chicken), characteristic of the culinary culture of the Mediterranean. Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows to buying the perfect cabbage for stuffing, vividly bring to life the smells and flavours of Palestinian cookery, as practiced in kitchens across the region for generations.



Classic Palestinian Cuisine

Classic Palestinian Cuisine Author Christiane Dabdoub Nasser
ISBN-10 0863566189
Release 2008
Pages 271
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A new edition featuring over one hundred delicious traditional recipes.



Classic Palestinian Cookery

Classic Palestinian Cookery Author Christiane Dabdoub Nasser
ISBN-10 0863565484
Release 2001
Pages 224
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This cookbook features a rich variety of dishes characteristic of the eastern regions of the Mediterranean and their culinary cultures. It is a collection of over 100 recipes - salads, soups, one-dish meals, stews and desserts - which represent traditional Palestinian cooking but also expose possibilities for a wider and more eclectic cuisine.



Palestine on a Plate

Palestine on a Plate Author Joudie Kalla
ISBN-10 9781911127048
Release 2016-09-15
Pages 240
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There has been a huge surge of interest in Middle Eastern food in recent years but very few cookery books that focus on the food of Palestine. While many countries in the Middle East have dishes in common, each country has its own interpretation and style. Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of this country and introduces the reader to traditional Palestinian methods, cooking styles and flavours. Furthermore it presents recipes from the Palestinian home, rather than those traditionally found in restaurants and in most books. Whereas many contemporary Middle Eastern cookery books offer a modern interpretation of ancient recipes, which dilute their authenticity, the recipes in this cookbook are the real deal. This practical cookery book will feature colourful, gorgeous photography evoking the vibrancy and romance of the country.



The Gaza Kitchen

The Gaza Kitchen Author Laila El-Haddad
ISBN-10 1682570088
Release 2016-10-01
Pages 304
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This award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families. Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi are among the many culinary figures who have embraced The Gaza Kitchen. This second edition features tantalizing new stories and recipes, a fresh new design in a beautiful hardbound volume, new photos, and an updated index.



The Art of Nutritional Cuisine

The Art of Nutritional Cuisine Author Vickie A. Vaclavik
ISBN-10 9781439850831
Release 2013-01-24
Pages 624
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Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same time support a healthy lifestyle. The Art of Nutritional Cuisine offers foundational nutrition principles with practical reinforcement of these principles in cooking labs complete with menus and recipes for delicious meals. Includes Material for Classroom Lectures and Laboratory Practicum The lecture portion of the book includes: A glossary of key terms Teachable Moments to amplify the application of basic food science concepts Recommended websites to facilitate further study References to USDA guidelines to assist in planning and achieving a healthy diet Appendices elaborating on pertinent topics in nutrition and nutritional cooking Ample space for reader notes to be added to the text Recipes and Sample Menus The lab portion of the text offers the opportunity to apply basic nutritional principles in the kitchen and equips readers with the ability to prepare tasty and healthy cuisine. It includes recipes and sample menus that enable application of the lecture material. Using classic culinary techniques while adhering to sound nutritional principles, professional and home chefs can create tasty meals that promote good health.



Children of Bethany

Children of Bethany Author Saïd K. Aburish
ISBN-10 1850431094
Release 1988
Pages 243
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This is the remarkable story of the Palestinians written with insight from the personal experiences of a Palestinian Arab. In the 1920s and 1930s, life in the peaceful village of Bethany, outside Jerusalem, was dominated by its flamboyant headman, Khalil Aburish, guardian of the tomb of Lazarus. Said Aburish, grandson of the headman, relates the vivid history of his family which, like so many others, has been torn apart by events in Palestine in the course of the century. In 1948, with Palestine in flames, the Aburish family scattered. Some remained in Bethany. Others began a new life across the world, establishing themselves as journalists, advertising executives, professors, bankers-even revolutionaries. The Aburishes who stayed in Bethany watched as their peaceful way of life was destroyed by events in the outside world-culminating in the Israeli occupation of the West Bank which threatens their very existence.



Arabian Delights

Arabian Delights Author Amy Riolo
ISBN-10 1933102551
Release 2007-10-01
Pages 213
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Introducing the rich and exotic traditions of Arabian cuisine with recipes and entertaining ideas from the Arabian Peninsula's romantic past and trendy present



The Middle East

The Middle East Author
ISBN-10 STANFORD:36105113571066
Release 2002
Pages
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The Middle East has been writing in one form or another for most of life. You can find so many inspiration from The Middle East also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Middle East book for free.



Sweet Delights from a Thousand and One Nights

Sweet Delights from a Thousand and One Nights Author Habeeb Salloum
ISBN-10 9781780764641
Release 2013-08-27
Pages 272
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A celebration of the lesser-known culinary history of traditional Arab sweets combines recipes with rich cultural stories from the 10th through the 14th centuries while tracing the development and influence of sweet dishes throughout non-Arabic lands. 10,000 first printing.



Genome Visualization by Classic Methods in Light Microscopy

Genome Visualization by Classic Methods in Light Microscopy Author Jean-Marie Exbrayat
ISBN-10 9781420042511
Release 2000-11-27
Pages 216
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Visualization of nucleic acids has become indispensable to studying cells, tissues, and organisms. Certain techniques even permit quantification of DNA and/or RNA distribution in tissues, but few current analytical books cover the numerous methods for DNA and RNA visualization. This book provides insight into several classic techniques, histological as well as histochemical, that can be used to appreciate the nucleic acid status of the cell as well as to provide an overview of RNA and DNA distribution in cells and tissues. Genome Visualization by Classic Methods in Light Microscopy begins with an introduction to DNA and RNA, followed by general visualization principles. The subsequent chapters describe: how to prepare tissues for staining; the principles, chemical formulas, and procedures for nuclear dye, fluorescent dye, and histochemical methods; directions to observe the products of the stained reactions; and more. Each protocol is presented as easy-to-follow directions and the author includes cautionary notes and points to consider. The final section provides color photographs of various tissues in which the staining method, fixative, and observations are noted. A theoretical and practical book, Genome Visualization by Classic Methods in Light Microscopy allows you to understand which technique is most useful for your particular problem. Laboratory protocols are provided for you to follow, chemical structures and principles are provided for you to understand the technique, and the book is organized so you can find the necessary information when needed. This is the essential guide to understanding and executing visualization techniques for nucleic acids.



The Azerbaijani Kitchen

The Azerbaijani Kitchen Author Tahir Amiraslanov
ISBN-10 0863568173
Release 2014-04-01
Pages 208
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Azerbaijani cuisine is one of the most ancient and varied in the world, rich with Eastern European and Western Asian influences. Over one hundred mouth-watering recipes are included in this book: from pilafs with apricots, dates and plums, aubergine kebab and baked fish with walnuts to halva and sweet crescent pastries. With stunning recipes and sumptuous photographs, The Azerbaijani Kitchen is a treat for food lovers and a wonderful introduction to this exotic and delicious cuisine. Chef Tahir Amiraslanov is president of the National Culinary Association in Azerbaijan. Leyla Rahmanova works for the Golden Books publishing house in Baku, Azerbaijani.



The Middle Eastern Cookbook

The Middle Eastern Cookbook Author Maria Khalifé
ISBN-10 1566566754
Release 2007-09-01
Pages 160
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Over 120 traditional recipes from the Middle East, including: Bahrain, Egypt, Iran, Iraq, Jordan, Kuwait, Lebanon, Saudi Arabia, Syria, the United Arab Emirates, and Yemen.



Classical Turkish Cooking

Classical Turkish Cooking Author Ayla E. Algar
ISBN-10 9780062039118
Release 2013-07-30
Pages 320
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Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.



Olives Lemons Za atar

Olives  Lemons   Za atar Author Jumana Bishara
ISBN-10 0857832301
Release 2014
Pages 224
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The recipes in 'Olives, Lemons & Za'atar' represent the best of Middle Eastern cooking and provide something irrestible for every occasion. They include tangy lemony tabbouleh, smoky, rich baba ghanouj, and beautifully spiced lamb shank.



Modern Israeli Cooking

Modern Israeli Cooking Author Danielle Oron
ISBN-10 162414473X
Release 2017-11-14
Pages 240
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Oron studied at The French Culinary Institute--now the International Culinary Center--and draws cooking inspiration from her Israeli and Moroccan background. Oron is the chef and owner of Moo Milk Bar in Toronto. In Modern Israeli Cooking, Oron offers an incredible collection of Israeli recipes for the modern home cook. Oron takes inspiration from dishes like Schnitzel platters, potato latkes and falafel and adapts them with a modern eye to create Israeli-inspired recipes like Cornflake-Crusted Schnitzel Sandwiches with Pickled Radishes and Spicy Mayo, Latkes Eggs Benedict with Smoked Salmon and Herby Sour Cream Sauce, and Green Spinach Falafel. Even the format gets a modern twist with chapters like Weekdays--Everyday Kind of Food; Friday--Special dishes made on Shabbat or holidays; Beach--Just like sitting in Tel Aviv on the beach; Midnight--It's late, and you're hungry aka the carb chapter; and more.