The American Ethnic Cookbook For Students: (Cookbooks for Students) Review

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(More customer reviews)This is the first cookbook that I have stayed up reading in bed.I am not a student in chef school - this book is a gem for anyone interested in people.I loved finding out about other people's family history and heritage, and my own.The introductions to each ethnic group are short and informative.What makes this cookbook really special, though, is its style.The introduction is full of comments about good cooking practices that made me laugh out loud for their truth and wit.I also liked the sensetive comments and suggestions about food substitutions for people with religious and other dietary restrictions.Finally, the recipe directions are simple and clear, never omitting possible adjustments that sometimes are necessary, which experienced chefs would know, but that novices like myself would miss.There are clear illustrations and as always in this book, gentle humour that makes reading and cooking a joy. I look forward to the author's next book.

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The New Armenian Kitchen Review

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(More customer reviews)I received the cookbook as a gift from my grandma, and I have to say thatI was a bit disappointed in the negative review posted below. I thoughtthat the canned and already prepared foods that are called for in therecipes make the cookbook quite a bit more user-friendly (I thought thatwas the point of it being from the "new" Armenian Kitchen). Irecently graduated from college and don't have some of the patience, theknowledge, or the time to cook some of the Armenian meals that wereprepared for me when I was little. The recipes in this book actually giveme the chance to make really good Armenian food myself, and the recipestaste great because they come from other families-so it's real homecooking! My parents have shelves filled with other Armenian cookbooks athome that have the detailed, lengthy recipes with ingredients that I'venever even heard of before. This one is definitely different (we actuallyuse it), and I'm definitely looking forward to trying out more of therecipes.

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Inside find a compilation of 450 recipes from scores of Armenian cooks. about 300 of threm are Classic and Updated Armenian recipes. The spiral binding allows the colorful laminated cover and book to stay open, while you cook.This book has a detailed index, and also a glossary of more than 100 words which explain foreign words and cooking terms. Sprinkled liberally throughout the book are Armenian historical facts and proverbs, plus 38 pages of household hints.

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A Taste of Lebanon: Cooking Today the Lebanese Way Review

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(More customer reviews)I am engaged to a woman with a large Lebanese family.I have always liked to cook and was intrigued by the many new tastes I experienced at family gatherings.With this book I have heard comments like "I haven'ttasted this since I was in Lebanon 20 yrs ago!".People are alwaysamazed that I have never tasted something before and with this book ittastes like the old country.I went to a family reunion and made kibbiballs.With over 200 people in the room I was told by one of the olderwomen that 90% of the women in the room wouldn't know how to make this. The matriarch of the family wants a copy of this book!I highly recommendit.

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Cuisines of the Caucasus Mountains: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia Review

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(More customer reviews)What a great looking book. My mouth watered as I looked at the cover.

Kay Shaw Nelson is a student of Russian studies - thereby someone who really did research in the countries that this book covers and not just a compiler of other people's information. She even gives some reviews of places to eat in-country! She did a nice job of including literary references and short stories about some of the dishes. I'm no chef and I was able to make most of the items with ease. The tasks are easy to follow and replacements for some ingredients not easily found outside of the Caucasus are included.

Caucasus food has great flavor and uses herbs and spices masterfully. It is healthy and tasty. There are many vegetarian options as well.

Some of my favorites: page 165 rice-filled tomatoes, page 203 lavash (this actually tasted like lavash!), page 256 tan, page 42 cucumber-yogart dip, page 79 green beans and eggs.

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Caucasians are noted for a creative and masterful cuisine that cooks evolved over the years by using fragrant herbs and spices and tart flavors such as lemons and sour plums. With healthful yet delectable ingredients like pomegranates, saffron, rose water, honey, olive oil, yogurt, onions, garlic, fresh and dried fruits, and a variety of nuts, these 184 authentic recipes provide many delicious options. The literary excerpts, legends, and lore sprinkled throughout the book will also enchant the reader-chef on this culinary journey to one of the world's most famous mountain ranges. Because of its geographical and ethnic diversity, the colorful and vibrant cookery of the Caucasus, interwoven with the history and invasion of conquest, the influence of religious affiliation, and the effects of political and social orientation or allegiance, represents a mixture of tastes. We find distinct culinary influences from the Greeks, Romans, Persians, Arabs, Turks, and Central Asians as they passed through or occupied the area, and there are also some Slavic or Russian contributions. Today, the region's cuisine is perhaps best described as a joyful mélange of Persian, Turkish, Greek, and Mediterranean dishes, with many innovations and improvements. --from the author's introduction

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The New Book of Middle Eastern Food Review

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(More customer reviews)I lived in the Middle East for 3 years and grew to love Egyptian, Turkish, Moroccan, and Arabian foods. I ordered 5 middle eastern cookbooks including this Roden volume(to add to my collection which includes 3 others) when I ordered a tagine cooker from Amazon. I could have only ordered this one! It has everything: explanations of ingredients, easy ways to cook and serve the dishes, and my fav recipes.
I was so surprised to see its comprehensiveness. It had the wonderful snake pastry (snake shape, not ingredient!) of Morocco, and gave ingredient amounts befitting a party crowd. Favorite tagine lamb dishes, boreks, kibbie (kibbeh), yogurtlu-steeped meat dishes called to mind many delightful authentic culinary experiences. I even laughed to read both stories I had been told about the dish which killed the priest. And I learned new ones, ie the Sultan's dish story.
I was also delighted by the tone of the book, comments, adjustments for the modern kitchen, and the stories included in the pages. Mullah Nazruddhin Hoja tales have been a standard in my household, and the inclusion of some of his snippets are being relished.
A Persian poet once said: If I have but two dollars, let me use one to buy a loaf of bread to feed my body and the other for a hyacinth to feed my soul. This cookbook has both cuisine - sensual Arabic foods for the body and stuff for the soul.
Need one Middle Eastern cookbook? This is the one! Highly recommended.

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Sultan's Kitchen: A Turkish Cookbook Review

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(More customer reviews)This is the BEST cookbook!I am NOT an experienced cook, but I was evenable to make the BREAD (from scratch!) for the meat filled pastry (Katmerwith Kiymali filling)! I had no trouble understanding the instructions orfinding the ingredients (they were ALL available at my local grocery!)! Another great thing about it is the photographs! There are a LOT! (If itlooks good, then you want to cook it, right?)I have cooked my way throughhalf the recipes and loved them all! This book made me a much moreconfident cook! Oh, I almost forgot to say, everything tastes GREAT!Idon't even have to go to a Turkish restaurant anymore!

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Tangy egg-lemon soup. Vegetable-stuffed eggplants sauteed in fragrant olive oil.Richly stewed lamb on a bed of pilaf. These are the flavors of Turkey, whose fabled cuisine evolved in Ottoman kitchens: those traditions are rendered by expert chef Özcan Ozan in The Sultan's Kitchen. Over 130 tantalizing recipes, complete menu suggestions, and stunning images will inspire any cook to create dishes fit for a sultan.

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Afghan Food & Cookery: Noshe Djan Review

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(More customer reviews)This book is one of the finest examples I've seen of comprehensive cuisine coverage. True, the Afghan cuisine isn't that extensive, the list of ingredients used is short and techniques are simple, but until now, it was impossible to find such an accurate and authentic source of information (even on the internet - try it yourself :-) ).
As for accuracy, I've tried 4 recipes from the book so far and they were all at least as good as anything I've had in New York City Afghan restaurants.
My only complaint is that there are no pictures at all - maybe this makes the book less expensive, but I kind of like a cookbook to have at least some aesthetic value.

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Situated at the crossroads of four major regions--the Middle East, Central Asia, the Indian subcontinent and the Far East--Afghanistan has survived centuries of invasions, whether military, cultural or culinary. Its hearty cuisine includes a tempting variety of offerings: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yogurt, pastries and delicious teas, all flavored with delicate spices, are staple ingredients.This cookbook includes over 100 recipes, all adapted for the North American kitchen, for favorites like "Mantu" (Pasta filled with Meat and Onion), "Shinwari Kebab" (Lamb Chops Kebab), and "Qabili Pilau" (Yellow Rice with Carrots and Raisins).The author's informative introduction describes traditional Afghan holidays, festivals and celebrations.Also included is a section entitled "The Afghan Kitchen," which provides essentials about cooking utensils, spices, ingredients and methods.Complete with b/w maps and illustrations.

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Lebanese Cuisine: More than 200 Simple, Delicious, Authentic Recipes Review

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(More customer reviews)Originally recommended to me by my (ex-)brother-in-law, who was Lebanese, this book is the best cookbook for Lebanese cuisine.I have given copies of this book to many friends, and now that a new edition is available, I'll buy more copies for myself and others.
The recipes for Baked Kibbi (Kibbi bis-Sayniyyi) and Baqlawa are among my favorites (I prefer the rose water approach to Baqlawa to the cinnamon most commonly found in such recipes).
The author also presents the recipes with their Arabic names, as well as pronunciation rules, for more authenticity.

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As a young girl, Madelain Farah spent hours watching her mother cook. Capturing her mother's "a pinch of this" technique, she has re-created recipes for everything from Arabic Bread, Lentil Soup, and Eggplant Salad, to Baked Fish with Tahini Sauce, Supreme Lamb Stew with Kibbi, and the classic Cucumber Yogurt Salad.

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