Recipes and remembrances from an eastern Mediterranean kitchen : a culinary journey through Syria, Lebanon, and Jordan (Book, 1999) [WorldCat.org]
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Recipes and remembrances from an eastern Mediterranean kitchen : a culinary journey through Syria, Lebanon, and Jordan

Author: Sonia Uvezian
Publisher: Austin : University of Texas Press, 1999.
Edition/Format:   Print book : English : 1st edView all editions and formats
Summary:
The area comprising Syria, Lebanon, and Jordan has provided the world with one of its most distinguished culinary traditions, and, in this landmark volume, Sonia Uvezian gives this time-honored cuisine the kind of presentation it truly deserves. Written by a leading authority on Middle Eastern and Caucasian cuisines, this highly original cookbook offers hundreds of superb recipes, many of them not found elsewhere.  Read more...
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Details

Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Sonia Uvezian
ISBN: 0292785356 9780292785359
OCLC Number: 40126755
Description: 438 pages : illustrations ; 26 cm
Contents: Introduction --
Historical background --
Markets --
Ingredients --
The modern kitchen --
A tradition of hospitality --
Meals and menus --
Appetizers --
Salads --
Soups --
Dairy products and dairy-based dishes --
Egg dishes --
Fish and shellfish --
Poultry and game birds --
Meat --
Kibbeh --
Stuffed vegetables and fruits --
Grains and pasta --
Vegetables and fruits --
Sauces, marinades, garnishes, and stuffings --
Pickles and preserves --
Breads and savory pastries --
Desserts --
Beverages --
Sources for ingredients --
Notes --
Selected bibliography --
Index.
Responsibility: Sonia Uvezian.
More information:

Abstract:

The area comprising Syria, Lebanon, and Jordan has provided the world with one of its most distinguished culinary traditions, and, in this landmark volume, Sonia Uvezian gives this time-honored cuisine the kind of presentation it truly deserves. Written by a leading authority on Middle Eastern and Caucasian cuisines, this highly original cookbook offers hundreds of superb recipes, many of them not found elsewhere. Established favorites such as tabbuleh and baklava appear alongside exciting innovations and creative interpretations of classic dishes. The book also contains illuminating essays on a variety of topics, among them hospitality, meals and menus, and utensils. The essay on ingredients includes a definitive and much-need section on pomegranates and pomegranate molasses. What lends this book added distinction is the author's impressive grasp of the historical, cultural, and geographical influences that have shaped the region's cookery. With its personal reminiscences of an eastern Mediterranean childhood, evocative illustrations, and insightful anecdotes and proverbs, this revelatory work is a welcome blend of outstanding scholarship and entertaining reading. A genuine contribution to culinary literature, it will be a treasured addition to the library of anyone interested in Middle Eastern cooking and is destined to become a classic.

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