**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award** Prepare delicious and healthy meals with this award-winning Arabian cookbook For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages, but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world. The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas. Authentic Arabian recipes include:
<ul>
<li> Classic Hummus Chickpea Puree</li>
<li> Spicy Eggplant Salad</li>
<li> Hearty Meat and Bulghur Soup</li>
<li> Tandoori Chicken, Omani-Style</li>
<li> Golden Meat Turnovers</li>
<li> Fish Fillets in an Aromatic Red Sauce</li>
<li> Spicy Falafel Patties</li>
<li> Delicious Stuffed Zucchini</li>
<li> Cardamom Fritters with Walnuts in Orange-Blossom Syrup</li>
<li> Real Arab Coffee Made Just Right</li>
<li> And many more…</li>
</ul>

The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Middle Eastern Cookbook

Cookbooks, Food & Wine

Salloum, Habeeb

Cooking by Ingredient

Tuttle+publishing

**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award** Prepare delicious and healthy meals with this award-winning Arabian cookbook For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages, but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world. The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas. Authentic Arabian recipes include:<ul>
<li> Classic Hummus</li>
<li> Spicy Eggplant Salad</li>
<li> Hearty Meat and Bulghur Soup</li>
<li> Tandoori Chicken, Omani-Style</li>
<li> Golden Meat Turnovers</li>
<li> Fish Fillets in an Aromatic Red Sauce</li>
<li> Spicy Falafel Patties</li>
<li> Delicious Stuffed Zucchini</li>
<li> Cardamom Fritters with Walnuts in Orange-Blossom Syrup</li>
<li> Real Arab Coffee Made Just Right</li>
<li> And many more…</li>
</ul>

The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Middle Eastern Cooking

<div>**Winner Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award** Prepare delicious and healthy meals with this award-winning Arabian cookbook! For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages, but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people--along with their foods and cooking methods--from around the world. The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. From the familiar, Hummus Bi-Tahini, to the unique, Stuffed Lamb, Salloum offers an accessible world of savory tastes and memory provoking aromas. Authentic Arabian recipes include: <ul> <li>Classic Hummus Chickpea Puree</li> <li>Spicy Eggplant Salad</li> <li>Hearty Meat and Bulghur Soup</li> <li>Tandoori Chicken, Omani-Style</li> <li>Golden Meat Turnovers</li> <li>Fish Fillets in an Aromatic Red Sauce</li> <li>Spicy Falafel Patties</li> <li>Delicious Stuffed Zucchini</li> <li>Cardamom Fritters with Walnuts in Orange-Blossom Syrup</li> <li>Real Arab Coffee Made Just Right</li> <li>And many more...</li> </ul> </div>

Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Middle Eastern Cookbook

The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis.
From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came riches, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress.
Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.

Scheherazade's Feasts: Foods of the Medieval Arab World

Salloum, Muna

Elias, Leila Salloum

Regional & International

University of Pennsylvania Press

The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis.
From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came riches, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress.
Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.

Cooking Education & Reference

In the 1920s, Habeeb Salloum's parents left behind the orchards and vineyards of French-occupied Syria to seek a new life on the windswept, drought-stricken Canadian prairies. With recollections that show the grit and improvisation of early Syrian pioneers, Arab Cooking on a Prairie Homestead demonstrates Salloum's love of traditional Arab cuisine. By growing "exotic" crops brought from their country of origin--such as lentils, chickpeas, and bulgur--the Salloums survived the Dust Bowl conditions of the 1930s, and helped change the landscape of Canadian farming.
 Over 200 recipes--from dumplings and lentil pies to zucchini mint soup--in this updated classic will provide today's foodies and urban farmers with dishes that are not only delicious, but also climate-friendly and gentle on your wallet!

Arab Cooking on a Prairie Homestead: Recipes and Recollections from a Syrian Pioneer

University of Regina Press

The traditions of Syrian cooking go back hundreds of years, and is notable for its sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation, unrest, economic hardships, and political strife, the people of Greater Syria continued to cook their burghul, lentil, chickpeas, kishk, and yogurt dishes as if life around them never changed. Syrian-born Habeeb Salloum and his daughters Leila Salloum Elias and Muna Salloum have researched and explored the far reaches of Syrian cuisine for many years (and in Habeeb’s case, decades). Their resulting cookbook, Pomegranate and Rose Water, provides a succinct window into the dining tables of eighteenth and nineteenth-century Syria, featuring many delectable, heart-healthy recipes that have never before been published in English. The book also provides a poignant window into Syrian culture and everyday life then and now―bound together by ageless and truly beautiful food traditions. Partial proceeds from the sale of this book will benefit the Syrian Cultural Centre, a Montreal-based non-profit organization dedicated to help alleviate the plight of the displaced and those who have been impacted by the current situation in Syria. Includes 144 recipes; full-color throughout.

The Scent of Pomegranates and Rose Water: Reviving the Beautiful Food Traditions of Syria

Salloum Elias, Leila

Arsenal Pulp Press

From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa by James Peters' 'Habeeb Salloum (1996-02-01)

From the Lands of Figs and Olives is one of the most complete books on the cuisine ever published, providing a wealth of exciting new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen. From everyday basics to special-occasion feasts, the food of the Middle East and North Africa is beautifully rendered in words and color photographs.

From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa

PETERS, James

Interlink Pub Group Inc

From the Lands of Figs and Olives: Over 300 Delicious & Unusual Recipes from the Middle East

Peters, J.

Salloum, H.

Salloum, Hbaeeb

The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees.Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.

Classic Vegetarian Cooking from the Middle East & North Africa

Vegetarian & Vegan

See the best price to sell, buy, or rent books by Salloum, Habeeb. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Salloum, Habeeb

See the best price to sell, buy, or rent books by Salloum, Habeeb. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Middle Eastern Cookbook

The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Middle Eastern Cooking

Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Middle Eastern Cookbook

Scheherazade's Feasts: Foods of the Medieval Arab World

Scheherazade's Feasts: Foods of the Medieval Arab World

Arab Cooking on a Prairie Homestead: Recipes and Recollections from a Syrian Pioneer

The Scent of Pomegranates and Rose Water: Reviving the Beautiful Food Traditions of Syria

From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa

From the Lands of Figs and Olives: Over 300 Delicious & Unusual Recipes from the Middle East

Classic Vegetarian Cooking from the Middle East & North Africa