The Complete Middle East Cook Book

The Complete Middle East Cook Book
The Complete Middle East Cook Book
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Product Code: 80498
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The Complete Middle East Cook Book

More than 500 recipes which are easy to follow and range from earthy to exotic, reveal the authentic secrets of 19 national and regional cuisines.

By Tess Mallos

A comprehensive book covering the cooking of the Middle Eastern countries. More than 500 recipes which are easy to follow and range from earthy to exotic, reveal the authentic secrets of 19 national and regional cuisines. An introduction to each chapter gives an insight into the food, lifestyle and cooking techniques of the area, as well as snippets of history. A guide to the ingredients is set out in the glossary.


From School Library Journal

YA-A tasteful tour of the Middle East. Each country is introduced with a short history, and descriptions are given of typical cooking methods and ingredients. The food is beautifully photographed, and recipes are easy to follow. However, many include items found only in ethnic food markets and require some degree of expertise to prepare.

Language(s): English
ISBN: 9781860631825
2005, Softback, 374 pages

TESS MALLOS, born in Australia of Greek parents, has known Greek cookery from childhood. It is a natural progression from Greek food to the food of the Middle East as centuries of history have intertwined the cuisines, with each country influencing and being influenced by others.

 This book follows her very successful Greek Cookbook, and is the fourth cookbook she has written. Her other books, The Australian Book of Meat Cookery and All Colour Cookbook, show her versatility in the cookery of many nations and her skill in adapting it to her audience.

 Tess has worked as a cookery consultant for many years, specializing in recipe development and writing, food preparation for photography, and conducting a cooking segment on an ethnic television program shown throughout Australia. The majority of her work has been involved with the meat industry as consultant to the Australian Meat and Live-stock Corporation, preparing material for both local and overseas distribution for many years.

Brought up in the cosmopolitan atmosphere of Sydney, Tess's husband and children have been her most critical and enthusiastic supporters. With two sons and one daughter, Tess claims the modern mother does not have time to instruct her children in the art of cooking according to past traditions, and she sees this book as a way of keeping alive within a different culture the food traditions of a person's roots.

 

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