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Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbook Library) Hardcover – March 28, 2009


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Product Details

  • Series: Hippocrene Cookbook Library
  • Hardcover: 220 pages
  • Publisher: Hippocrene Books (March 28, 2009)
  • Language: English
  • ISBN-10: 0781812216
  • ISBN-13: 978-0781812214
  • Product Dimensions: 1.1 x 6 x 9 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #1,280,978 in Books (See Top 100 in Books)

Editorial Reviews

Review

Home cooks of all stripes are sure to savor Riolo s fresh yet authentic approach to Middle Eastern food. --Tim Cebula, Associate Food Editor, Cooking Light

. . . an excellent job of portraying the Egyptian culture through its cuisine. --Dr. Maha K. Mahmoud, Embassy of Egypt Cultural and Educational Bureau

--Dr. Maha K. Mahmoud, Embassy of Egypt Cultural and Educational Bureau

. . . an excellent job of portraying the Egyptian culture through its cuisine. --Dr. Maha K. Mahmoud, Embassy of Egypt Cultural and Educational Bureau --This text refers to the Paperback edition.

About the Author

Amy Riolo is an internationally recognized award-winning author, educator, consultant, and culinary personality. She is author of Arabian Delights (2007) and The Mediterranean Diet Cookbook (2010). Riolo has lectured and worked as a chef and restaurant consultant in Egypt where she was dubbed The Cook to the Kings by a Cairo newspaper in 2008. She resides in the Washington, D.C. area and also maintains a home in Egypt. Visit her at amyriolo.com and diningwithdiplomats.blogspot.com. --This text refers to the Paperback edition.

More About the Author


Amy Riolo is an internationally recognized expert known for fusing the worlds of cuisine, culture, and history in her work. An award - winning author, popular lecturer, food historian, food writer, culinary consultant, and cooking instructor, she was dubbed the "Cook to the Kings" by a Cairo newspaper in 2008.

Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States in 2009. Her most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010. Her work also appears in Aliza Green's The Fishmonger's Apprentice and Sheilah Kaufman's Upper Crusts, and The Canola Gourmet.

Amy's popular lectures range in topics and include everything from Middle Eastern business and dining etiquette to the history of all Mediterranean cuisines, and understanding cultures through cuisine.

She has been an invited guest speaker for Georgetown University, The Smithsonian Institution, The National Museum of African Art, The Walters Art Museum, The Kennedy Center, The Textile Museum, The Embassy of the Arab Republic of Egypt, The Embassy of Yemen, Welcome to Washington International, Montgomery College, Les Dames D'Escoffier, The Culinary Historians of Washington, Montgomery College, The Bibliotecha Alexandrina, The Egyptian Cultural and Education Bureau, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC.

Amy also makes frequent appearances on numerous television and radio programs both in the United States and abroad including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, and many others. She also develops recipes, writes content, and hosts instructional cooking videos for Harris Teeter, US Apple Association, and others.
Amy writes freelance articles for Cooking Light Magazine and her work has appeared in the Washington Post, Wall Street Journal, Cornell Alumni Magazine, Popular Anthropology Magazine, and Egyptian newspapers and hundreds of blogs. She is also the author of a blog called Dining with Diplomats (www.diningwithdiplomats.blogspot.com).

A graduate of Cornell University, Amy has experience in vocational, recreational, and children's instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. Her goal is to teach her philosophy of cooking and dining with both pleasure and health in mind. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, CulinAerie in Washington, DC, and for private organizations and parties.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is also a Guest Curator for museums where she incorporates sensory components like scent, touch, and taste into exhibits. She also works with curators to create menus and décor which represent the theme of new collections.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d'Escoffier (Global Culinary Initiative), Cornell Club of Washington (Restaurant Ser
ies Planning Committee), Baltimore - Luxor - Alexandria Sister City Committee (chairperson), and the World Digital Organization in Luxor, Egypt (Honorary Member). Amy is based in the Washington DC, area and leads culinary tours to both the Mediterranean and Middle East.

Customer Reviews

4.9 out of 5 stars
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See all 15 customer reviews
The recipes in "Nile Style" are easy and accessible to the average American--yet they are pretty much authentic.
Mayflower Girl
Like the video I first viewed online, the book is filled with colorful pictures and delicious sounding recipes that I can't wait to try all of...well most.
Brenda Niles
This book provides a wealth of culinary history along with tantalizing recipes, allowing the reader to understand the context of each dish.
a customer

Most Helpful Customer Reviews

46 of 46 people found the following review helpful By Mayflower Girl TOP 1000 REVIEWER on November 12, 2010
Format: Hardcover Verified Purchase
I've been married to an Egyptian guy for 8 years--and ever since, I've been searching out Egyptian and Middle Eastern cookbooks. I have all of the main Egyptian ones, including Claudia Roden's "New Book of Middle Eastern Food", Samia Abdennour's "Egyptian Cooking", Sally Elias Hanna's "Dining on the Nile", Collette Rossant's "Memories of a Lost Egypt," and Magda Medhwany's "My Egyptian Grandmother's Kitchen."

The recipes in "Nile Style" are easy and accessible to the average American--yet they are pretty much authentic. I wondered from the description if I'd be receiving ancient, but unpalatable, recipes--but that's not the case. All of the recipes here are used by Modern Egyptians--and are still very much a part of every day Egyptian cuisine. What I liked about Amy's book in particular was that she offers some things I haven't seen in others--such as the drink recipes (basically layering different fruit nectars) as well as the restaurant recommendations for not only Cairo, but also Alexandria and Luxor. She also includes recipes from Southern Egypt which is typically ignored in most other cookbooks which focus on mainly Cairo, with some fish recipes from Alexandria. I also learned about the dessert truffles, which I had never heard about.

Her recipe for aish baladi is the best I've found. I couldn't find the unprocessed bran in my local stores, so I substituted toasted wheat germ (cereal aisle) and it worked very well. She includes the Egyptian-home style favorite "macarona bechamel"--which is similar to Greek pastito. The Egyptians I know use a typical French bechamel when making it, but I liked learning Amy's approach which mixes chicken/beef stock with the milk. It makes a very rich meal, slightly lighter.
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15 of 15 people found the following review helpful By MsReadalot on December 8, 2010
Format: Kindle Edition Verified Purchase
I'm an American that has been married to an Egyptian/Armenian for 30 years, and I can tell you these recipes are the Real McCoy. If you've never tried Middle Eastern cooking, this is an excellent starting point. Different and delicious, I make them all the time in rotation along with meat loaf and mac and cheese. And the recipes are fairly simple with almost everything available at your local market. Give it a try!
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15 of 17 people found the following review helpful By a customer on December 27, 2009
Format: Hardcover
This book provides a wealth of culinary history along with tantalizing recipes, allowing the reader to understand the context of each dish. The author, Amy Riolo, has traveled extensively in Egypt, and she includes excerpts of her experiences in the book. As a result, Nile Style is fun to read as travel literature as well as a cookbook. With the home cook in mind, Amy has a adapted the recipes for easy after-work cooking. I especially enjoyed learning about and cooking with exotic ingredients like orange blossom water, molokhiya, and baby okra.
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9 of 12 people found the following review helpful By Midwest Book Review on June 16, 2009
Format: Hardcover
Egypt is an ancient land of monuments and artifacts. It's also a country rich in distinctive culinary traditions that encompass food and dining as a fundamental element of both ancient and modern festivals, ceremonies, and celebrations. An internationally recognized culinary authority, food historian, and cooking instructor, Amy Riolo brings her many years of experience and expertise to bear when she compiled the recipes comprising "Nile Style: Egyptian Cuisine And Culture", a illustrated, 220-page compendium of superbly presented recipes that range from such exotic fare as Nubian Bread ad Hibiscus Punch; to traditional dishes like Lentils, Rice, and Pasta with Spicy Tomato Sauce; to classics like Egyptian Rice, Apricot, and Pistachio Pudding. The Egyptian names for each of the presented recipes is given along with the English translations of their names. Enhanced with the inclusion of a glossary of ingredients commonly used in Egyptian cooking, a 'Where to Buy' guide (including specific contact information for vendors of specialty ingredients not otherwise readily available), a tour-guide listing of superb Egyptian restaurants, an extensive bibliography, and a handy index, "Nile Style" is an enthusiastically recommended addition for personal and community library ethnic cookbook collections.
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6 of 8 people found the following review helpful By Suzanne J. Brown on July 8, 2009
Format: Hardcover
"Nile Style" is much more than a cookbook. Packed with deep research and excellent reporting of Middle Eastern cultures, celebrations and rituals, "Nile Style" is also a history book. Amy Riolo writes from her soul, pulling the reader into understanding lifestyles from all countries in the Mid-East and Northern Africa. As a marketing professional in the global coffee and tea industries, this book provides an historic education from ancient customs to modern day cuisine. Recipes are easy to prepare and open a new world of flavors to enjoy.
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1 of 1 people found the following review helpful By Shashib on May 11, 2014
Format: Paperback
I have had the opportunity to be a regular subscriber of Amy Riolo's monthly cuisine newsletter. Egypt despite recent happenings is still a fascinating country and a culture handed down from the ancient Egyptian Civilization. Amy tells a story in this book. Along with easy to make recipes, you learn about the place in the culture these dishes have. As you go East the similarity in the food is striking. It is as if the ancient civilizations had a quick way to spread cultural and relevant cuisine information from travelers and explorers. Cookbooks like Amy's Nile Style are not a one time read. This book should form part of your kitchen Dining room library as you plan your weekend ( Not saying weekday's excluded) home cooked meal or a future party. My eyes are set next on the Mediterranean Diabetes book by Amy Riolo.
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