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NEW ARRIVAL Medieval Cuisine of the Islamic World
Lilia Zaouali
Published by the University of California Press
LE 170
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates are the flavors of the golden age of Arab cuisine. This book, a concise history with 174 recipes, is a delightful culinary adventure that is part history and part cookbook. It surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth- and tenth-century Baghdad, drawing inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spreading across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. The book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Arabesque, a Taste of Morocco, Turkey & Lebanon
Claudia Roden
Published by Knopf
LE 235
Arabesque is the latest accomplishment of the award-winning food writer and cookbook author Claudia Roden. In this new book, Claudia Roden revisits three countries with exciting cuisines, namely Morocco, Turkey and Lebanon, which developed around the Mediterranean where Occident meets Orient. Interweaving history, stories, and her own observations, Claudia Roden gives us 150 of the most delectable recipes, some of them new discoveries and some re-workings of classic dishes.
The Arab Table
May Bsisu
Published by Morrow
LE 195
May Shakhashir Bsisu has lived, eaten, and cooked in may parts of world; however, paramount in her cooking, writing, and teaching is the authentic food of her Palestinian heritage. Today, as a culinary professional and as an Arab-American woman, she has dedicated herself to preserving and teaching this healthful and delicious cuisine. She is a member of the International Association of Culinary Professionals, Women Chefs & Restaurateurs, and Chefs Collaborative.
The Arab Table offers 188 recipes of appealing dishes. Along with the treasured recipes, the book is also a resource for learning about the traditions and customs associated with the Arab cuisine and culture.
New Arabian Cuisine
Lutz Jakel
Published by Umschau-Buchverlag
LE 375
The book New Arabian Cuisine was sure to be a ground-breaking project: launched at the end of 2006 on the occasion of Lufthansa's 50th anniversary, the book represents an attempt to offer a completely new 'bridge' across cultures-a culinary one. The book hopes to inspire a whole generation of chefs to come up with innovative new ways of preparing and presenting traditional Arabian dishes, and of combining local flavors and textures in new ways, using a subtle European touch. It aims at linking "two worlds of enjoyment that have, as yet, remained almost entirely untouched by each other," but because of the unique, multi-cultural environment of Dubai have come to mingle and inspire each other in creating the now-famous fusion cuisine.
Moroccan Mediterranean Cuisine
Published by Konneman
LE 160
Ethnic variety and regional specialties are at the heart of Morocco's culinary charm.
Whether typical Berber dishes, sophisticated delicacies from Fez and Agadir, or spicy lamb
dishes, and sweet desserts with dates, honey and figs - this book gives you guidance in
creating authentic, mouth-watering Moroccan dishes. Featuring step-by-step instructions, background information on spices and ingredients and the best ways of combining them. So enter the fascinating world of tagines and couscous, and let the master Moroccan chefs guide you in a culinary journey that will surprise and delight you.
Egyptian Cooking and Other Middle Eastern Recipes
Samia Abdennour
Published by The American University in Cairo Press
LE 90, 231 pages
The author of this classic collection compiles her favorite Egyptian recipes including mezze, main dishes, desserts and beverages. The 485 recipes are identified by their names in their native language along with the English translation. For easy identification, the book includes a list of spices most widely used in Middle Eastern cooking in Arabic and English.
Complete Middle East Cookbook
Tess Mallos
Published by Parkway Publishing
LE 200
This is the 25th-anniversary edition of the classic bestseller, The Complete Middle East Cookbook, listing more than 500 recipes, from simple to the exotic. The recipes reveal the authentic culinary secrets of 19 national and regional cuisines featuring culinary traditions of countries such as Turkey, Armenia, Syria, Lebanon, Jordan, Iran, Afghanistan, Yemen, Egypt and the Gulf States among others. This 374 pages book provides step-by-step instructions as well as full color photograph of each dish. The book starts with an introduction explaining the general basics of Middle Eastern Cooking.
My Egyptian Grandmother's Kitchen
Magda Mehdawy
Published by The American University Press
LE 120
This book is one of the most completed collection of Egyptian recipes ever assembled. Drawing on the traditional dishes Magda Mehdawy learned from her grandmother and other members of her generation, she offers a surprising range of sumptuous recipes and unusual flavors that are part of Egypt's millennia-long cultural heritage. Even chefs already familiar with Egyptian cuisine will find new dishes. Grouped by categories including broths and soups, stuffed vegetables, poultry, pickles, jams and desserts the book lists detailed health information as well as practical advice on shopping for the best quality ingredients.
Nora's Recipes from Egypt
Nora George
Published by Nora George
LE 190
In this book, Nora George presents easy to follow recipes that she learned and
practiced while growing up in Cairo. Careful instructions allow all levels of cooks to
proceed to make authentic appetizers,
soups, salads, pickles, meats, seafood, desserts and meatless dishes.
Middle Eastern Home Cooking
Tess Mallos
Published by Parkway
LE 115, 128 pages
With a selection of favorite recipes from around in the Middle East, this book is
gorgeously illustrated with tasteful layout and beautiful photos. It offers a wide
array of authentic recipes, making use of the region's amazing array of spices and
flavors. The author thoroughly researched the recipes to include time-tested hints that
make it easy to prepare traditional dishes and contemporary favorites.
Tamarind and Saffron
Claudia Roden
Published by Penguin Books
LE 150, 210 pages
This book is not only about the pleasure of food and about enjoyment, an exploration of the
delicate combination of ingredients that makes the authentic flavor of the Middle East so
special. It brings together the cooking tradition of various countries in the region,
which are renowned for their cuisines.
The New Book of Middle Eastern Food
Claudia Roden
Published by Alfred A. Knopf
LE 238, 513 pages
Updated and greatly enlarged, this edition of the classic Book of Middle Eastern Food offers the reader an accumulation of the author's further research and experience in the traditional cooking of the region. The focus is on recording authentic recipes interwoven with information on the cultural traditions rather than on photographs. This volume includes over 800 recipes celebrating the traditional cuisines of the Middle East.
The Ottoman Kitchen
Sarah Woodward
Published by Interlink Books
LE 150, 144 pages
One of the earliest exponents of fusion cooking, the Ottomans elaborated and refined the culinary traditions of the entire eastern Mediterranean region to create one of the world's greatest cuisines. Featuring recipes from Turkey, Greece, the Balkans, Lebanon and Syria, this book explores the cultural aspects of food in the Ottoman Empire, presenting such specialties as the bride's soup, served before weddings in Turkey. The classic dishes are presented in this book with tales of history, culture and culinary traditions. The author strives to adapt the recipes to make them practical for the demands of modern life.
Classic Palestinian Cookery
Christiane Dabdoub Nasser
Published by Saqi Books
LE 187, 223 pages
With a selection of over 100 recipes representing traditional Palestinian cooking, this book explores the balance between more healthy-oriented and less time-consuming recipes and preserving the heritage handed down through generations. To enrich the reader's culinary experience, the author includes anecdotes and excerpts of cultural traditions from different regions of Palestine giving the reader a glimpse in both traditional and modern Palestinian society.
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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