Egyptian Soups: Hot And Cold (Paperback)

~ John Feeney (Author) "Mastic, mistika in Arabic, a somewhat mysterious substance, is one of the key ingredients in Mohamed's Mystic Arabian Broth..." (more)
Key Phrases: pearls garlic, iced soups, tablespoon white sugar, Delice Persan, Cream of Sabanikh, Sri Lanka (more...)

Editorial Reviews

Product Description

John Feeney, best known for his landmark documentary films and still photography that have chronicled much of Egypt's life and many of its greater and lesser events over the last four decades, also happens to be something of a wizard in the kitchen, and he has finally been persuaded to share the recipes for some of his most original - and extraordinarily tasty - creations for all to enjoy: ten hot and seven cold soups of the Egyptian winter and summer. Beyond merely nutritious, Feeney's soups are either ambrosial or aphrodisiac, and sometimes both, and, with the possible exception of his legendary Creme de Truffe du Desert, for which the highly elusive desert truffle is essential, all can be made with ingredients seasonally available in Egypt and widely available in other parts of the world too. Most of the ingredients of the winter soups have been used in Egypt for thousands of years: lentils, cumin, leeks, garlic, and gargir (Egyptian rocket), with a special lettuce soup to celebrate the ancient pharaonic festival of Shamm al-Nisim and the coming of spring. It is worth putting up with the often stifling heat of July and August in Cairo to enjoy the most unusual iced summer soups. Using the melons of Sinai and the juices of pomegranates, guavas, and strawberries, these ravishing soups can also be enjoyed in more temperate lands. Each recipe is accompanied by the author's own photographs and by a wealth of little known facts about the spices, herbs, fruits, and vegetables used - the aphrodisiac power of 'dangerous' nutmeg and exotic ginger, the use of apricots - with a touch of arsenic, - and the tendency of lettuce 'to induce dreams.'

About the Author

JOHN FEENEY is a New Zealand-born filmmaker, photographer, and writer who came to Egypt via Canada.

Product Details

• Paperback: 64 pages
• Publisher: American University in Cairo Press (January 29, 2007)
• Language: English
• ISBN-10: 9774160193
• ISBN-13: 978-9774160196
• Product Dimensions: 9 x 6.3 x 0.3 inches
• Shipping Weight: 7.2 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon.com Sales Rank: #1,335,105 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars very good, May 26, 2009

By	BNBOD "BNBOD" - See all my reviews

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I can hardly wait to try several of these recipes---wish the book contained more--it is sparse

5.0 out of 5 stars Much more than just a soup cookbook this one!, January 13, 2008

By	Elvira Oelofse (Johannesburg, South Africa) - See all my reviews (REAL NAME)

Following a recent sojourn in the Sudan I searched around desperately for a Sudani cookbook. This little book caught my eye though and imagine the thrill when I discovered that despite the title the author's late chef was indeed a gentleman originally from that country! On a hot South African Christmas day I served a cold apricot soup and it brought with it all the delights of the region. Every page bumps with sensual bites of instruction and information. Treat yourself.