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NEW ARRIVAL
Saha
Greg and Lucy Malouf
Published by Quadrille
LE 180
Greg Malouf grew up in Australia as part of a family whose longing for their homeland Lebanon was most often expressed through food. His childhood was filled with the noisy chatter of generations of women sitting around the kitchen table preparing Arabic dishes the way they have been made for centuries. The recipes in Saha are as rich and varied as the lands themselves, combining local versions of classics with new recipes inspired by the journey. Enjoy traditional dishes such as Chicken Cooked on Coals, Aleppo-style ,and the Armenian-inspired Slow-Roasted Lamb with Red Pepper and Pomegranate Paste; a simple Bedouin Spinach, Lentil and Lemon Soup or the famous Mediterranean Red Mullet Cooked with Golden Spices.
Saha is also the story of a journey around some of the richest historical sites in the world. Evocative and engaging stories are teamed with stunning photography that brings alive this exciting cuisine and the breathtaking landscapes of Lebanon and Syria.
Classic Palestinian Cuisine
Christiane Dabdoub Nasser
Published by SAQI
LE 150
The new edition of Classic Palestinian Cookery is a collection of over 100 mouth-watering dishes, such as "Fattet djaj", "hashweh" and "m'tabbaq", characteristics of the eastern regions of the Mediterranean and their culinary cultures.
This is a contemporary cuisine mindful of the need for healthier and less time-consuming recipes. The culinary experience is enriched by Christiane Dabdoub Nasser's delightful tips and anecdotes, from coring marrows and buying the perfect cabbage for stuffing to bartering with chickens, as well as extracts and quotations that bring the various areas of Palestine to life.
The Pharaoh's Kitchen
Recipes from Ancient Egypt's Enduring Food Traditions
Magda Mehdawy & Amr Hussien
Published by The American University in Cairo Press
LE 120
Judging from the evidence available from depictions of daily life on tombs and historical texts, the ancient Egyptians were just as enthusiastic about good and generous hospitality as their descendants today. Magda Mehdawy & Amr Hussien have done extensive research on the cultivation, gathering, preparation, and presentation of food in ancient Egypt and have developed nearly a hundred recipes that will be perfectly recognizable to anyone familiar with modern Egyptian food.
The book is illustrated with scenes from tomb reliefs, objects & artifacts in museum exhibits and modern photographs, the recipes are accompanied by explanatory materials that describe the ancient home and kitchen, cooking vessels and methods, table manners and etiquette, banquets, beverages, and ingredients. Traditional feasts and religious occasions with their own culinary traditions are described, including some that are still celebrated today.
The Flavours of Arabia
Florian Harms & Lutz Jäkel
Published by Thames & Hudson
Winner of the Gourmand World Cookbook Award
LE 315
The Flavours of Arabia is far more than just a cookery book. This richly illustrated volume not
only features nearly ninety recipes from many top chefs across the Middle East, but also customs,
traditions, historical background and culinary tales from eight countries: Morocco, Tunisia,
Libya, Egypt, Dubai, Jordan, Syria and Lebanon.
Insights into everyday eating habits, the uses of spices and herbs, coffee houses,
restaurants and bazaars, and the famous hospitality of Arabia make this book a pleasure,
both for those who already love the Middle East and for those who are keen to know more.
From the Arabic-European fusion cuisine of Dubai to bread baked in the sand of the Libyan dessert.
Photographs are by Lutz Jäkel, well-known for his exquisite photography in the previously
published Dubai New Arabian Cuisine.
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.
The Complete Middle East Cookbook
Tess Mallos
Published by Tuttle Publishing
LE 180
The important features of Mediterranean diets are the high intakes of cereals, grains, vegetables, dried beans, olive oil, garlic, fresh herbs, seafood and fresh fruit. Meat is used in moderation, with poultry, particularly chicken served more frequently than red meat. Animal fats, in the form of butter and cream are also not used excessively. The recipes listed in this book cover the range of foods used most frequently in Mediterranean cuisine. There is some emphasis on vegetarian cooking throughout the book, as with Mediterranean cooking you can easily produce vegetarian dishes using natural products rather than rely on manufactured foods that emulate meat. Mediterranean food and cooking is a multi-layered experience. This book will guide you in the use of ingredients typical for the Mediterranean cuisine to embark on your voyage of discovery into the fascinating world of Mediterranean food.
The 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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