(1)An amazing new cookbook from Britain's favourite TV chef, exploring the many and varied cuisines of the Med.
Ina’am Atalla introduces us to the exotic flavours and colours of Lebanese cuisine using an abundance of wholesome ingredients, combined with fresh herbs and subtle spices, to make delicious and healthy dishes. This book is the product of her wealth of experience and her desire to dispel the complexities and mysteries surrounding Middle Eastern cookery by using simple techniques and easily available ingredients. With her obvious enthusiasm, the author inspires the reader to attempt a variety of easy-to-follow recipes, from the simplest soup to the more complicated main course, and from traditional recipes such as tabbouleh and kibbeh to the more unusual and creative variations that have been developed by her for the menu at her restaurant. Your level of experience is immaterial: supplemented by beautiful colour photography, Ina’am’s anecdotes and tips for the cook create the illusion that this is a personal cookery lesson between author and reader, while the book as a whole remains simply a pleasure to read.
The Mediterranean Kitchen brings the dazzling array of tastes of Mediterranean cuisine into your kitchen. With clarity, easy style, and tremendous passion, Joyce Goldstein celebrates some of the world's most popular and flavorful foods. Travel to the sun-drenched southern coasts of Europe and North Africa to sample cuisines remarkable for their lustiness and sparkling tastes. From Spanish tapas to Provencal ice cream with lavender and honey, from gazpacho and baba ghanoush to paella and pasta, from Greek baked goat cheese in filo to Moroccan couscous, these superbly robust dishes will delight time and time again.
The third cookbook in the critically acclaimed Moro series finds Sam & Sam Clark going back to their roots and growing their own produce in an East End allotment
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(1)Corsican specialties range from many different types of charcuterie to a light curd cheese called Bruccio that is used in many dishes or eaten fresh. The islanders have all the resources of the sea, and of wild mountains and forest at their doorstep, so fish and game are widely available. Traditional recipes have been sought out and are given here in cookable detail. There is much about pigs and goats and lamb, some wonderful soups and imaginative use of vegetables. There are also many dishes based on chestnut flour and if you need to stuff a pig's stomach, here's the place to look it up.
"Diana Henry's enthusiasm is contagious. In Crazy Water Pickled Lemons, she has conjured up a glorious and magical feast for the senses."
Claudia Roden "Diana Henry offers a charmingly personal take on exotic foods and dishes which have a touch of magic. Her passion is infectious and her recipes tantalising. Good in bed, and in the kitchen."
Hugh Fearnley-Whittingstall An inspirational new food title comes in the enchanting form of Crazy Water Pickled Lemons. Diana Henry¹s evocative and beautiful book is an exploration of magical dishes and exotic ingredients which transport us to faraway places and cultures. This is a jewel of a book bursting with ripe figs, sticky dates, scented flower waters, crimson pomegranates and wondrous foods and spices from the Mediterranean, North Africa and the Middle East. The dishes are tantalising - Andalusian Monkfish with Saffron and Honey, Breast of Duck with Persian Pomegranate and Walnut Sauce, Lamb Pilaff with Turkish Sour Cherry Hosaf, Mango Stacks with Labneh and Orange Blossom Syrup, and Amalfitan Stuffed Figs in Chocolate. Crazy Water is divided up by ingredient - each one distinctive, colourful, aromatic or perfumed - foods that allow us to experience other countries whilst remaining where we are. All the recipes have an enchanting quality, either because of the ingredients used or because of the names and stories attached to them, like Pearldiver's Rice, a honey sweetened rice from Bahrain, so called because its high sugar content was thought to help pearl divers stay under water for longer. Some dishes seem magical simply because they've undergone such an amazing transformation in their cooking that it¹s hard to understand how they work. Consider Middle Eastern Orange Cake, made with pureed whole, cooked oranges, mixed with eggs, sugar and flour and baked to citrussy moistness. Beautifully written and with a wealth of quotations from poets, novelists and travel writers - from Herodotus and Omar Khayyam to Naguib Mahfouz and Ted Hughes - the book mirrors the current fascination with the food and literature crossover, championed by writers such as Joanne Harris. And like the finest fiction, Crazy Water Pickled Lemons provides an irresistible escape. To enjoy the book one does not need to be taken to ancient kingdoms or travel to exotic climes the ingredients can be found in supermarkets, in Middle Eastern shops and local markets - but that doesn't diminish their allure. These are ingredients with the power to transport you, and Crazy Water Pickled Lemons tells you exactly what to do with them.
