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Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat Hardcover – October 11, 2016
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From the Publisher
Ciceri e Tria
Spaghetti with Zucchini, Chickpeas, Cumin, and Orange
This melodically named dish translates to chickpeas and pasta. Introduced to the southern Italian region of Puglia by the Arabs, this rustic recipe is a great example of the richness of cucina povera, the kind of old-fashioned frugal cooking that’s found in every culture. Using local, affordable ingredients, whether from the garden, the fields, or the sea, leads to some of the world’s best recipes. It proves that creativity can rise above restrictions, and can inspire genius—at the stove as much as anywhere else.
The classic recipe from Puglia is made with dried chickpeas and partially fried pasta. I love tradition, but I mostly use it for inspiration to create dishes of my own. Sautéed zucchini adds some green to my version. To save time, I replace the dried legumes with canned chickpeas, which I toss in hot cumin oil to enhance their nuttiness. There’s no crunchy fried pasta in my ciceri e tria. Instead, I go for fresh and bright, and add basil and orange zest.
Bring a large pot of salted water to a boil and cook the spaghetti, according to the package instructions, until al dente. Reserve about ½ cup (120 ml) of the cooking water then drain the spaghetti and return it to the pot.
In a large, heavy pan, heat a splash of olive oil over medium-high heat. Working in batches, arrange the zucchini slices side by side in the pan. Cook for 1 minute or until golden on the bottom, then flip the zucchini over, season lightly with salt and pepper, and cook for another 30 seconds or until golden on the other side. Transfer to a plate, cover, and keep warm. Continue cooking the remaining zucchini, adding a splash of olive oil between batches.
Using the same pan, heat 3 tablespoons of olive oil over medium heat. Add the cumin and cook, stirring frequently, for 1 minute—mind that it doesn’t burn. Add the chickpeas, season to taste with salt and pepper, and stir to combine. Reduce the heat to medium-low, cover, and cook for 4 minutes. Add the cooked spaghetti, along with a splash of the reserved cooking water. Season to taste with salt and gently fold in the zucchini. Divide the spaghetti among plates, sprinkle with the basil, orange zest, and crushed peppercorns, and serve immediately.
- 12 ounces (340 g) dried spaghetti
- Olive oil
- 1 pound (450 g) zucchini, cut into long, very thin slices (use a mandoline or cheese slicer)
- Fine sea salt
- Ground pepper
- ½ teaspoon ground cumin
- 1½ cups (280 g) drained and rinsed canned chickpeas
- 1 small handful fresh basil leaves
- 2 to 4 teaspoons freshly grated orange zest
- A few black peppercorns, crushed with a mortar and pestle
"This collection of 100 dishes is a must-read for anyone looking for a cooking lesson with inimitable charm."
"Blueberry, Buckwheat, and Hazelnut Muffins―Ground hazelnuts and nutty buckwheat replace wheat flour to turn this muffin recipe into a gluten-free treat. The warmth of cinnamon merged with sweet juicy berries creates the most tempting aroma from the oven . . . This sweet Tyrolean classic features buckwheat and hazelnut sponge cake sandwiched with a red jam filling. It’s so pleasing to enjoy while sitting next to a warm fire, watching snowflakes fall in front of the window."
"I'm so excited to cook from this book and blown away by the gorgeous photographs taken by the author herself . . . This book needs our attention."
―Eat Your Books
"The lovely photos will make you want to cook and eat everything, too, from “Sauteed Endive with Balsamic Butter and Marjoram” to “Pumpkin Gnocchi with Roquefort Sauce” to “Riesling and Rhubarb Cake.”
"Ms. Peters, a blogger who lives in Berlin, draws on a mix of German and Mediterranean influences. That includes Malta, where she has family, inspiring the addition of orange peel in a bittersweet chocolate Bundt cake and blood oranges in a steaming bowl of mussels. Her sandwiches ... including one made with roasted cherry tomatoes and garlic: easy for lunch, suitable for hors d'oeuvres on little toast rounds, and alluring when assembled on long ciabatta breads for a party."
―The New York Times
"Peters excels at making simple recipes special, often with a dash of spice or a drizzle of dressing. A gorgeous cookbook to carry readers through all four seasons."
"Meike Peters’ new cookbook Eat in My Kitchen has our food-loving hearts beating fast and crushing hard."
"The recipes feature simple, beautiful, tasty dishes that are sure to become favorites for any home cook."
"Great food like great art speaks the truth. Meike's recipes and photos are pared down, honest and revealing―I love the way she cooks! She goes right for the sensory jugular leaving you wanting and needing more. Void of superfluous detail, Meike's all about delicious food―brava!"
―Cynthia Barcomi, Berlin-based restaurateur, television host, and cookbook writer
"Eat in My Kitchen is a wonderful selection of recipes, bursting with color, beauty, and flavor. Each page offers a new temptation."
―Sami Tamimi, head chef, Ottolenghi restaurants, and co-author of Ottolenghi: The Cookbook and Jerusalem
About the Author
Meike Peters is the Berlin-based writer and photographer behind the food blog Eat in My Kitchen, which she began in 2013. Her site has been featured in Food52, the Huffington Post, and Saveur, among others. She was named one of Yahoo Food’s Instagrammers of 2015.
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ACCESSIBLE: The ingredients can be found at most grocery stores. Part of the German, French, Italian ,and Maltese influences which make up the recipes rely on fresh seasonal vegetables and fruits.
SIMPLE: Some of my favorite recipes can be made in a very short time. Ginger, lemon cauliflower soup is a great way to help a body recover from cold weather. Spinach with cardamom and oranges provides big flavor with little effort. Maltese lemon and ricotta pasta with basil or a wild mushroom, bacon, and grilled gruyere sandwich might be your choice for an easy meal.
YUM: These recipes have great "bones" They are very good as written. They also adapt easily to dietary preferences. The Bolognese stuffed eggplant can be modified for a meatless meal.
The recipes and food traditions featured in this very beautiful book reflect Meike's Germanic roots and her love of her adopted home, Malta. Dishes have lots of color, textural variation, and bold flavor. Many dishes contain ingredients and flavors of the sunny mediterranean, which really suits the way that I like to eat and entertain. Expand your horizons--don't settle for an average, seen those recipes a million times cookbook.
My copy of Eat in My Kitchen sits in my kitchen, as I let it inspire my weekly menu planning and cooking. I plan to gift it at Christmas to friends and family who are as passionate about good food and cooking as I am. I plan to cook my way through this book--have not seen a single recipe that does not interest me or pique my palate!
Peters organized the chapters as follows: Salads, Vegetables, Soup, Pasta, Sandwiches, Seafood, Meat, Savory Baking, Sweets, Preserves and ending with Meet in your Kitchen. Meet in Your Kitchen contains profiles on various bloggers along with a shared recipe – a truly unexpected generous move on Meike’s part.
The salad recipes in Eat in My Kitchen are vibrant and packed with marvelous flavors: Red Cabbage and Pomegranate Salad with Candied Walnuts and Rosemary; Fennel and Melon Carpaccio with Chervil and Cucumber, Arugula, and Orange Salad with Turmeric and Mint. Any of these salads could be whipped up with a little prep in advance (candied walnuts) to add to a vegetable dish for a meatless week night meal or coupled with one of the soups or meat dishes.
There are so many crave-worthy vegetable dishes such as Crispy Fried Potatoes with Fennel; Spicy Cauliflower with Harissa, Lemon, and Parsley Yogurt Dip; Feta, Artichoke, and Zucchini Casserole with Olives and Capers and Parsnip and Sweet Potato Soup with Caramelized Plums and Ginger and Lemon Cauliflower Soup. Eighteen fabulous sweets are offered as well with recipes for Lemon Ricotta Cannoli, a stunner of a dessert in the Frankfurter Kranz, a Frankfurt Crown Cake and a Donauwelle – Marbled Cherry Cake with Vanilla Buttercream and Chocolate.
I have made three dishes from this title and all were spectacular: Bavarian Beer-Roasted Pork with Sweet Potatoes and Parsnips, the Spaghetti with Orange Butter and the Potato and Sauerkraut Latkes – we are all still raving about these dishes.
This book needs to be on your shelves.
Wasn't at all that...so it was returned to Amazon.