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The Middle Eastern Kitchen Paperback – September 30, 2005


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Product Details

  • Paperback: 240 pages
  • Publisher: Hippocrene Books (September 30, 2005)
  • Language: English
  • ISBN-10: 0781811902
  • ISBN-13: 978-0781811903
  • Product Dimensions: 9.8 x 0.6 x 8.3 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #524,872 in Books (See Top 100 in Books)

Editorial Reviews

Review

Praise for the hardback edition - 'photographs of food which are so temptingly alive that you find yourself licking your lips in anticipation, imagining textures and flavours...' Lindsey Bareham, Evening Standard; 'an intriguing guide to the cuisines, culture and history of the region's food' Sunday Telegraph; 'If you don't know anything about the traditional food of the Middle East then you should definitely buy this book. It's the first that I've seen which brings together food from the whole region...It covers all the basic spices and ingredients just perfectly.' Ali Demir, restaurateur, Independent --This text refers to an alternate Paperback edition.

About the Author

Ghillie Basan has worked in Turkey and the Middle East as an English teacher, a food journalist, and a restaurant reviewer. She trained at Le Cordon Bleu and has a degree in social anthropology. She is the author of the highly acclaimed Classic Turkish Cookery (shortlisted in Great Britain for both the Glenfiddich Book of the Year Award and the Guild of Food Writers' Cookery Book of the Year).

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Customer Reviews

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Most Helpful Customer Reviews

16 of 16 people found the following review helpful By Frans Schalekamp on March 19, 2006
Format: Hardcover
I am the happy owner of three cookbooks written by Ghillie Basan: Modern Moroccan (which I have owned for quite a while now), Classic Turkish Cooking (which I bought more recently) and, since January, this gem: The Middle Eastern Kitchen. Imagine my joy when I found out last December that Ghillie has more cookbooks coming out!

The outline for this book is rather unusual for a cookbook: each ingredient has its own chapter. Each chapter is packed with information on the particular ingredient (how it grows, appearance and taste, buying and storing, manufacturing, medicinal uses, culinary uses --- if relevant for the ingredient). And then there are 2 or 3 great recipes using the ingredient.

The ingredients covered in the book are signature ingredients for the Middle Eastern cuisine, from the more common (yogurt, cheese, chicken, fig, date, cherry, chickpeas, rice, almonds, cinnamon, coriander, bay leaf, thyme, onion, garlic, spinach, just to name a few) to the more obscure (for instance sheep's tail fat, quince, carob, nigella, mastic, sumac, melokhia).

The recipes Ghillie has to offer are amazingly good (as usual). The bold flavors of the Middle Eastern cuisine are really done justice. If you like flavorful food, I can highly recommend this book --- the recipes are straightforward, but the results are amazing.
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15 of 15 people found the following review helpful By Midwest Book Review on April 4, 2004
Format: Hardcover
The Middle Eastern Kitchen isn't your usual Middle Eastern cookbook: it offers a narrowed focus on more than 75 ingredients used in the cuisines of Iran, Turkey, Oman, Saudi Arabia and others, discusses shared culinary traditions, and packs in over a hundred recipes based on knowledge and use of these key unique ingredients. Add special photos by Jonathan Basan and you have a presentation piece which goes way beyond most generic Middle Eastern cookbooks.
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2 of 3 people found the following review helpful By Anthony C. Rubino on October 16, 2009
Format: Paperback Verified Purchase
I read anythying by Ghillie Bassan. She is good reading and knows what she is talking about. Ghillie won't steer you wrong and no, I have never had any contact with her. I had never heard of her before I got into Mid-East cooking.
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