The Food and Cooking of Spain, Africa and the Middle East: Over 300 Traditional Dishes Shown Step by Step in 1400 Photographs (Food & Cooking)

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9781780194370: The Food and Cooking of Spain, Africa and the Middle East: Over 300 Traditional Dishes Shown Step by Step in 1400 Photographs (Food & Cooking)
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This vibrant book brings together the cooking styles of Spain, Africa and the Middle East in a collection of more than 300 authentic recipes. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Explore the fascinating flavours of Spanish, Middle Eastern and African cuisine, and discover over 300 traditional and regional specialities An authoritative introduction covers the traditions and ingredients of the regions, together with practical guidance on choosing, preparing and using the distinctive spices and ingredients Features enticing dishes for all palates and every occasion from fabulous tapas and mezze starters, spicy, sizzling meat stews and hot, tangy fish curries to a dazzling array of paellas, rice, vegetables and salads, and exotic sweetmeats and desserts Recipes include classic appetizers such as Salt Cod Fritters with Alioli, Fattoush and Borek, hearty flavoursome main courses like Cocido and Persian Lamb with Split Peas, and delicate sweets and pastries such as Crema Catalana and Baklava Over 1200 stunning colour photographs, easy-to-follow step-by-step instructions, informative cook's tips, and a nutritional breakdown for every recipe This colourful book brings together the authentic cooking styles of Spain, Africa and the Middle East in an incredible collection of more than 300 recipes. These vast regions are of course enormously diverse, but at the same time their dishes share many ingredients, culinary origins and influences. Recipes are gathered here from Spain, Morocco, Eygpt, Sierra Leone, Nigeria, Cameroon, Ethiopia, Kenya, Tanzania and Mozambique, Syria, The Lebanon and Turkey - revealing hidden classics and wonderful culinary treasures. The food and cooking of each region is explored, and there is a full-colour practical guide to the ingredients and the preparation techniques employed. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Falafel and Houmus, slow-cooked Moroccan tagines and vibrant Spanish paellas, but also the less well-known exotic dishes such as Pinchitos Moruħos from Spanish Andalucia, Joloff Chicken and Rice from West Africa, and Tanzanian Fish Curry. These diverse cuisines are united by their love of sweets: the blissful creamy puddings of Spain, the delectable flaky pastries of the Middle East with their fillings of honey and pistachio, and the mouth-watering fruit fritters of Africa are all here to be enjoyed. With dishes for every occasion, this is both an enthralling reference and a practical cookbook that brings the love of hospitality and enjoyment shared by these vibrant cultures to your own table. Containing over 1200 colour photographs, the easy-to-follow recipes, with step-by-step instructions, professional hints and tips, and a nutritional breakdown of each dish, make this not only a superb source of inspirational ideas but also a perfect instructional guide for both beginners and experienced cooks.

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About the Author:

Pepita Aris is an authority on Spanish food and cooking, and has written many books on the subject. Pepita has had a house in Andalucia, Spain for over thirty years and writes for a number of newspapers and magazines, including the American Bon Appetit! She is the founder editor of Taste magazine, has substantially contributed to the British Larousse Gastromomique, and has appeared on both radio and television to promote Spanish food and give cookery demonstations. Pepita's published works include: Recipes From A Spanish Village (Conran Octopus); Sauce Book (McGraw Hill); Master Chefs of Europe (Van Nostrand Reinhold); Olives (Lorenz Books); Spain - A Passport Guide (Contemporary Books)and AAA Essential Guide to Spanish Food & Drink (AAA Road Atlas Publishing). Josephine Bacon is a cookery author, translator and food historian. Involved in many publishing projects over the years, her most recent book is Exotic Fruits and Vegetables A-Z (UPSO, 2004). She has recently worked on international projects, translating titles for a wide variety of European publishers, and she is also a contributor to the Oxford Encyclopedia of American Food. Her particular interest in the food of Africa comes from her long experience in, and love for the food of Northern Africa and the Middle East, where she lived for many years. Jenni Fleetwood lived in Cairo as a child, and her earliest memories are of the family cook, Ibrahim. Ibrahim was one of the very first cooking influences of jenni's long career in food and cooking, and the magificent food he cooked for the family left Jenni with an abiding love of Middle Eastern food, and an appreciation of the hospitality and warmth of the people who live there. Jenni has edited and written many books on international cuisine and cooking.

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Other Popular Editions of the Same Title

9780754816232: The Food and Cooking of Spain, Africa and the Middle East: Over 330 Traditional Dishes Shown Step by Step in 1400 Colour Photographs - Classic Recipes ... Sizzling Meat Casseroles, and Exotic Sweets

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ISBN 10:  0754816230 ISBN 13:  9780754816232
Publisher: Lorenz Books, 2006
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