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NEW ARRIVAL Bil Hana Wel Shifa
Osama El-Sayed
El Sage Publishing
LE 100
Bil Hana Wel Shifa or "Bon Appetit" is Chef Osama El-Sayed's first cookbook. Inspired by the requests of many of the 40 million viewers of his global television audience, Chef Osama's book bares the same name as his previous popular cooking show. From the cover to the last colorful page, Chef Osama presents the ingredients and methods of preparation in a simple, easy to follow text and page layout. With more than 250 recipes (International & Middle Eastern), Bil Hana Wel Shifa - will certainly become every reader's primary reference, whether an experienced chef or just a beginner in the kitchen. Each recipe is presented in a format that includes an appetizing, full-color, photograph illustrating a serving suggestion. Meal planning and menu suggestions feature Chef Osama's personal recipes, as well as traditional dishes such as Ramadan and Christmas favorites. The book is a concise summing up of many discussions with Arab housewives, along with many tips from travels to Arab countries. Chef Osama brilliantly worked out the balance between his professional culinary experience and how to simply apply it at home.
NEW ARRIVAL El-Halawiyat El-Sharqiya
(Sweets of Arabia)
Osama El-Sayed
El Sage Publishing
LE 80
Unlike many parts of the world, where a good dessert is the natural conclusion to a
good meal, Arabian desserts are treats that are meant to stand alone. "We often enjoy them in the mid-afternoon with a small cup of fresh mint tea, and have built some of our fondest memories from just such occasions," Chef Osama says.
Most of the ingredients used in the recipes of this book are readily available in supermarkets. Some of the more traditional Arabian ingredients - such as Konafa (shredded pastry), Qeshta (clotted cream*), and rose petal jam - can be found in Middle Eastern markets or online. Clarified butter and sugar syrup are particularly essential to the crisp texture and rich flavor in many Arabian sweets, and should not be substituted or used sparingly. Most importantly, don't skimp when it comes to ingredients; according to Chef Osama, these sweets are supposed to be unapologetically rich and aromatic. For the best results in all recipes, use only the best quality ingredients you can find.
In this bilingual book (English/Arabic) with over 70 recipes with photos and step-by-step illustrations, Chef Osama shares many of the secrets he has learned in making Arabian pastries throughout the years. He embraces many of the traditional characteristics of these sweets, and adds some new twists to old classics They are meant to be savored in small quantities where every little bite bursts with dense, sweet flavor. Each cookie, cake, and confection included in the book provides a taste pleasure sure to rest in your memory for years to come.
NEW ARRIVAL Ma'a Osama Atyab
Osama El-Sayed
El Sage Publishing
LE 120
Ma'a Osama Atyab
This book is not only for those who want to prepare a dish, but also for those who love the sheer joy of cooking. Ma'a Osama Atyab sheds light on how to enjoy the taste of different types of food and how to enjoy the process of cooking itself. The book also sheds light on how we eat and how to fall in love with preparation of food in all its stages. It presents beautiful features of the aesthetics of cooking.
All recipes have been test cooked. The book covers all, from the presentation techniques that please the eyes, to the techniques in unfolding the spicy aroma of Middle Eastern cooking. Easy, step-by-step methods, with useful tips and a glossary of terms is included. Quick icons on the top of each recipe will help the reader to find the recipes suitable to his or her needs such as "low calories", "fiber-rich", "vegetarian", "fast & easy", etc. The book contains an illustrated index in both Arabic and English of many items that are frequently used in cooking, including spices, herbs, grains and nuts, as well as an illustrated index of kitchen tools.
The Accidental Foodie
Neale Whitaker
Published by Murdoch Books
LE 225
In his career as a food magazine editor in both the UK and Australia, Neale Whitaker has met and has been inspired by some of the food world's best-known and most influential people. This book features 23 of his food heroes, amongst them chefs, cooks, restaurateurs and food writers. From Jamie Oliver to Joan Campbell, the people featured in this book might live on opposite sides of the world, but all share a common passion, the love of good food. In a profile of each, based on personal interviews, Neale Whitaker examines what has influenced them and the impact they have had on their industry. Each person has contributed several of their favourite recipes, many of which are introduced in their own words. The Accidental Foodie combines delectable recipes and fascinating insights into the world of food, and will appeal to the foodie in all of us.
Pizza, Pasta, and More
Wolfgang Puck
Published by Gramercy Books
LE 90
From the biggest name in cooking comes a delightfully simple cookbook. Bestselling chef Wolfgang Puck delivers the finest pizza, pasta, soup and salad recipes straight to your kitchen. With a knack for creating innovative dishes and reinventing classic favorites, Wolfgang Puck is one of the most prominent chefs in the world. The enticing recipes included inthis collection reflect Puck's desire to make fantastic food accessible for everyone. The ingredients are basic and the preparations are easy, but the resulting dishes are undeniably fabulous. From the stocks, sauces, dressings, and condiments that will flavor your meal, to the homemade pizza dough and pasta dough that will bring a whole new meaning to the world fresh, these recipes are perfect for all occasions. Recipes include; Potato, Roasted Garlic, and Basil Ravioli; Caesar Salad with Homemade Tapenade Croutons; Angel Hair with Fresh Tomato, Basil and Garlic; Crispy Calamari with Chinese Noodles and Spicy Garlic Sauce, among others.
Live, Love, Eat
Wolfgang Puck
Published by Gramercy
LE 102
Legendary chef Wolfgang Puck shares 125 of his favorite recipes here in Live, Love, Eat!,
among them the most popular dishes from his many restaurants. The title and theme of the book is Puck's signature catchphrase, which sums up his approach to cooking and entertaining. Full photographs throughout capture these enticing finished dishes and offer up-close how to shots demonstrating key techniques. An indispensable guide to basics, sauces, and techniques provides guidance for beginning cooks as well as a handy tip-filled reference for more experienced chefs.
Wolfgang Puck: Adventures in the Kitchen
Wolfgang Puck
Published by Gramercy
LE 90
Wolfgang Puck is the chef and owner of a number of remarkable restaurants including the famous Spago restaurants and Chinois on Main among others. He is author of several cookbooks and appears on television programs. With his flair for innovation, Puck has blended exotic cuisines and techniques to create outstanding dishes full of flavor, color, and imagination. In Adventures in the Kitchen you will find Italian-Asian fused Sizzling Calamari Salad with Potato Strings and the Chinese inspired Chinois Minced Garlic Chicken in Radicchio Cups among others. Inspiring and instructional commentary from Puck, plus tips about how to present each dish artfully, ensure a culinary adventure with each of the 715 recipes.
Cooking with Jamie
Jamie Oliver
Published by Penguin
LE 225
Cooking with Jamie, My Guide to Making You a Better Cook, is the latest book by celebrity Chef Jamie Oliver who got renowned with his previous publication series The Naked Chef, The Return of the Naked Chef and Happy days with the Naked Chef.
Jamie Oliver himself claims that this is his best and biggest book ever as it is a timeless, modern-day classic in which he takes the student, young couple or established cook or novice through a whole load of simple accessible recipes that will impress anyone you might have around for dinner. Some tips on top gear that makes a difference in your kitchen are included.
All the proceeds his newest book go towards training and inspiring young kids from tough backgrounds all over the world to have a career in food through the Fifteen Foundation. For more information on the good work the Fifteen Foundation is doing with young people go to www.fifteenfoundation.org.uk
Harumi's Japanese Cooking
Harumi Kurihara
Published by Conran Octopus
LE 235
Harumi is Japan's answer to Delia Smith. She is a living inspiration and the most famous
cookery writer in Japan, adored by Japanese women. Harumi has sold more than 7 million
cookery books and over 5 million copies of her magazine Suteki Recipes (Lovely Recipes).
Her success is rooted in her effortless, down-to-earth and unpretentious approach to
stylish living and eating, which follows a philosophy of elegance and simplicity. Harumi's
Japanese Cooking includes more than 70 illustrated recipes which sets out to demystify the
preparation, presentation and enjoyment of Japanese food, often perceived by westerners as
precious, complicated and made using impossibly strange ingredients. In addition, Harumi
explains how Japanese meals are eaten and the importance of seasonality, variety and presentation.
A Chef for All Seasons
Gordon Ramsay
Published by Quadrille
LE 175
In A Chef for All Seasons, award-winning chef Gordon Ramsay presents a superb range
of contemporary recipes that are light and healthy. Reflecting Gordon Ramsay's obsession
with the best and freshest ingredients, the book is arranged by season.
Despite their diversity, all his recipes share a common theme: an apparently sophisticated
presentation underpinned by a deceptive simplicity. Gordon Ramsay is Britian's most
celebrated chef and restaurateur, and London's only chef to hold three coveted Michelin
stars for his restaurant.
Nobu Now
Nonuyuki Matsuhisa
Published by Clarkson Potter
Even for those who have never eaten in one of his restaurants, the name Nobu conjures up
a magical world where diners enjoy luxurious food in a chic and glamorous setting. After
running restaurants in Peru, Argentina, and Alaska, Nobuyuki Matsuhisa
opened his first restaurant in Beverly Hills in 1987. Six years later, Robert de Niro
persuaded him to open Nobu in New York leading to thirteen Nobu restaurants throughout
the world. The essence of Japanese cuisine is in using simple techniques to bring out the
flavors in the best of ingredients. For the first time Nobu ventures beyond seafood and shares
the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style
Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats
like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding.
All books are available at or can be ordered through the ECA.
Prices are subject to change because of the fluctuations in the
hard currency exchange rates. There is a 5% discount on books for ECA members.
A special book ordering service for the hospitality professional
from accounting to event management, and menu planning to
culinary math as well as service management is available upon
request.
For further details, we invite you to please call the ECA at 532 8187 / 532 8188 / 362 7217 or
email books@egyptchefs.com
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