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English edition
Oct
2005
240 pp.
21 color photographs
Spiral
14X21 cm
$19.95
LE 100.00
ISBN
978 977 424 926 6
For sale worldwide
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Egyptian Cooking
and other Middle Eastern Recipes
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Samia Abdennour
A newly revised and expanded edition of a perennial bestselling cookbook
Since its original publication twenty years ago, Samia Abdennour’s Egyptian Cooking has become a true classic—a must-have cookbook for anyone who wants to eat as the Egyptians do. From hearty staples like foul midammis (stewed fava beans) and kushari (a mix of pasta, rice, and lentils under a rich tomato sauce) to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. Now, in this revised and expanded edition, Abdennour has added over eighty new recipes from all over the Middle East, including some of the most popular dishes from the Levant, the Gulf, and North Africa. With 485 recipes and mouthwatering color photographs, this versatile guide gives users a wide array of basic meals and sumptuous dishes.
With entries organized under the categories of Mezze, Breakfast, Main Courses, Sweets and Desserts, and Beverages, Egyptian Cooking offers a comprehensive collection of Middle Eastern recipes in one volume. Spiral-bound for easy accessibility while cooking, this practical handbook offers detailed advice on shopping, food preparation, and unusual ingredients, as well as the Arabic names for individual items and recipes. Ideal for the novice as well as the experienced cook, this expanded edition of an Egyptian bestseller is the ideal introduction to cooking this delicious cuisine at home.
Samia Abdennour came to Egypt from Palestine in 1947. She is married to a physician and has two children.
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Reviews
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Recommended by Lonely Planet
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Also available
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Egyptian Customs and Festivals
Paperback
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