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Egyptian Cooking: A Practical Guide Paperback – June 1, 1998


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Editorial Reviews

About the Author

Samia Abdennour is the author of the bestselling Egyptian Cooking and Other Middle Eastern Recipes (AUC Press, revised edition 2005).
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Product Details

  • Paperback: 199 pages
  • Publisher: Hippocrene Books (June 1, 1998)
  • Language: English
  • ISBN-10: 0781806437
  • ISBN-13: 978-0781806435
  • Product Dimensions: 8.4 x 5.5 x 0.7 inches
  • Shipping Weight: 9.4 ounces
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #1,192,823 in Books (See Top 100 in Books)

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Customer Reviews

3.8 out of 5 stars
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Most Helpful Customer Reviews

34 of 34 people found the following review helpful By A Customer on August 25, 1996
Format: Paperback
I have had the pleasure of using this book in my kitchen for two years now. I can honestly say that there is not a week that goes by that I don't find use for it! Although it is a bit difficult to ignore the page numbers and concentrate on the numbers assigned to each recipe, the outcome is well worth it! This book supplies an amazing number of recipes from every imaginable region of Egypt and many of the variations for each. I applaud the writer's insightful inclusion of such items as a spice index at the end of the book, and technoiques for handling foods not commonly used by Westerners. I would have liked some illustrations to assist with presentation, but all in all I am very pleased with the outcomes of my endeavors
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12 of 12 people found the following review helpful By A Customer on July 2, 2003
Format: Paperback
This is an authentic cookbook, it's been around for almost 20 years, and I've happily made a variety of recipes. The instructions are brief, and helpful. The Iman Bayaldi is prepared different than the style I'm used to..and still very good. Most dishes have 6 or less ingredients...pretty easy to gather up! If it had pictures, I'd have rated it higher--it's so helpful to have the right "look" for authenticity. There's over 300 recipes. The recipes are for 4-6 persons, easy to adjust.The table of contents is sparse; the index can have you running around a bit through the book. Chicken gizzards are not under "chicken" but are under "gizzards"! Beans are separate from lentils...logical, but not always intuitive...not a big drawback! some ingredients are, of course, hard to find if not near a Middle Eastern market...the internet should take care of ordering mastic grains, molokhiya (fresh or frozen), etc...Most ingredients are easily available in the USA. It has recipes for the classics, and also for brains, pigeon, rabbit, trotters, tripe, sheeps head etc...this is not a frou-frou book!
If you want a broader taste of Middle Eastern foods, get Roden's New Book of Middle Eastern food.. to get a rich feel for Egytian and other similar cuisines which blend together...
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13 of 14 people found the following review helpful By Isis S. Mikhail on February 27, 2001
Format: Paperback Verified Purchase
This is a must have cookbook for anyone interested in Egyptian cuisine. Samia Abdelnour selected a variety of recipes that are easy to prepare with ingredients that are available locally. She cleverly included a glossary explaining the different foods, spices, kitchen utensils and also some useful hints. This is a value priced book considering the amount of recipes included in it. I have other Mediterranean cookbooks, but I find myself using this one more often. It's size makes it also very handy to use in the kitchen.
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7 of 8 people found the following review helpful By Sofia White on January 31, 2007
Format: Paperback Verified Purchase
I've had this book for a couple of years now. This is a good book that gives a lot of Egyptian recipes made by every-day Egyptian people. I recognize many, many of the recipes as ones that are made by my husband's family. So I feel it is a pretty good source for the basics.

That being said, it leaves much to be desired with the instructions, which would be difficult for someone who doesn't really know how to cook or isn't already familiar with Middle Eastern cooking. For example, the recipe for Ta'maiya, or Falafel instructs you to soak the beans overnight, then drain and "mince" with dill, coriander, etc... Now if I took that literally and attempted to "mince" those items with a kitchen knife, the result would be a disastrous effort in futility and frustration. I know that I need to "mince" them in a food processor, and not your garden variety food processor, you need a good one (i use the cuisinart), to do it, otherwise you will quickly tire out your motor, and will have to process this recipe in about 8 batches, with rest time between each (like I used to do when I had a smaller Oscar food processor). Not to mention that she does not give any indication of how finely the mixture should be minced. This is one example of where some prior knowledge of Egyptian or Middle Eastern cooking (or cooking in general) is necessary to be successful at cooking some of her recipes.

The set up is also a bit annoying, with the recipes numbered, and indexed that way (the index gives the number of the recipe, maybe #198, which just happens to be on page 95.) This is hard to get used to and I can't imagine why it was done this way, unless that is the way cookbooks are written over in Egypt.
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