Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad
Those are a few of the advantages to take when getting this Cardamom And Lime: Recipes From The Arabian Gulf, By Sarah Al-Hamad by on-line. But, how is the way to obtain the soft data? It's really right for you to visit this web page due to the fact that you can get the web link page to download and install the e-book Cardamom And Lime: Recipes From The Arabian Gulf, By Sarah Al-Hamad Simply click the link provided in this short article and also goes downloading. It will certainly not take much time to obtain this publication Cardamom And Lime: Recipes From The Arabian Gulf, By Sarah Al-Hamad, like when you should choose publication establishment.
Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad
Best PDF Ebook Online Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad
This stunning book contains a wealth of delicious recipes that reflect the flavours and traditional dishes of the Gulf states. Little is known about this fascinating and ancient cuisine and "Cardamom and Lime" aims to provide readers with the inspiration to create these wonderful dishes. The book starts with a detailed introduction on the history of the Gulf, a glossary of ingredients, herbs and spices used in the cooking and information on major culinary influences. There then follow five chapters: Rice; Lamb, chicken and fish; Vegetables; Desserts; Teas and coffees. With recipes ranging from Aromatic Rice, Fragrant Lamb Pilaf, Kebabs, Potato Cakes and Baked Fish with Nut Stuffing to Milky Rice Pudding and Pomegranate and Guava Salad, there is plenty here to tempt the tastebuds. Throughout the book there are stunning photographs and feature spreads to give a flavour of life in the Gulf, making this a unique and eye-opening look at this wonderfully traditional cuisine.
Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad- Amazon Sales Rank: #1574791 in eBooks
- Published on: 2015-10-26
- Released on: 2015-10-26
- Format: Kindle eBook
From Publishers Weekly Armchair tourists who assume that all Middle Eastern cooking is the same will find Al-Hamad's collection of Arabian comfort foods a delicious and delightful surprise. Guided by home cooks native to the Gulf region, Al-Hamad shares recipes for rich and hearty stews, a luscious curry and spinach-based porridge known as Shilla, and Gaboot, an intriguing sweet and sour dumpling dish. Many uses are offered for fish, the bounty of the region: stuffed and baked, incorporated into a flavorful stew and served over rice. Desserts include a simple date-based fudge, crunchy fried dough balls infused with saffron and cardamom called Saimat, and Balaleet, a combination of vermicelli noodles and a hearty omelet. Yes, kebabs and biryani are included, but diversions like flavorful Bengalese potato croquettes and lush, deceptively simple lentil soup (goosed with cooked limes) set the book apart, making it an authentic blend of familiar and exotic. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review "Armchair tourists who assume that all Middle Eastern cooking is the same will find Al-Hamad's collection of Arabian comfort foods a delicious and delightful surprise... an authentic blend of familiar and exotic." --Publishers Weekly
From the Back Cover This stunning book contains a wealth of delicious recipes that reflect the flavors and traditional dishes of the Arabian Gulf: Bahrain, Oman, Kuwait, Qatar, the United Arab Emirates and Saudi Arabia. Little is known in the West about this rich cuisine. Cardamom and Lime provides readers with the inspiration to create these wonderful dishes. Throughout the book there are beautiful photographs and feature spreads to give a flavor of life in the Gulf and its mouthwatering cuisine.
Where to Download Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad
Most helpful customer reviews
15 of 15 people found the following review helpful. Tantalizing and exotic, but easy to prepare By Gina Pera, Adult ADHD Expert and Author I picked up this book at the library this week, thinking I might find one or two interesting recipes. After all, I love cardamon and lime. But I really had no conception of the food eaten in the Arabian Gulf countries. And the preconceptions I did have, quite honestly, weren't that appetizing. That's probably because all the "Middle Eastern" restaurants I've ever frequented usually have slight variations on the same thing -- falafel, gyros, etc. -- and it's grown a little tiresome.But this book, from the photos (of the actual dishes as well as this region's bakers, fishermen, and so on) to the ingredients (saffron, dried limes, cracked wheat, fish, lamb, rosewater, cinnamon, and, of course, cardamon), told me my taste buds were in for a new treat.Right away, my husband spied over my shoulder a luscious photo of the milky rice pudding with cardamon, rosewater and pistachios, and he placed his request. The biryani -- his favorite at Indian restaurants, but this one appearing more delicate and fresh -- received a vote, too. I was surprised to see a recipe for chickpea flour cookies, which appeal to me because I prefer a little nutrition in my not-very-sweet cookies. Cardamon-saffron sponge cake looks tempting, too, and no doubt we'll be the first on our block to serve it.The selection of dishes was large enough to provide variety, not so much as to be overwhelming. Directions are simple and straightforward. Ingredients are easily found in most grocery stores, with the exceptions being widely available at Middle Eastern specialty stores or online. I also enjoyed the author's narration, reading when this or that dish is typically served and which aunt or close friend is known for her particular version.The more I flipped through the book, the more recipes I found appealing -- from delicate basmatic rice dishes to fish stews to comfort-food porridges. All with flavors that my tastebuds have yet become numb to, such as saffron, cardamon, turmeric, lime, fresh fava beans, and more, compared to our usual herbes des provence, chili-pepper palette, Chinese flavors and thai curries. I'll have to buy a copy now.
11 of 11 people found the following review helpful. Easy, delicious, unusual recipes By Sally Edwards An excellent book, full of tasty recipes that you are unlikely to find in any restaurant. The Gulf-style dumplings were somewhat involved but a huge hit. Other recipes, such as the rice with fava beans and dill, the lentil soup, and the porridge, were quite simple and very satisfying. You may have to order a few special ingredients, such as lumi (dried limes); otherwise, the spices are fairly standard for anyone who ever cooks Indian or Middle Eastern food. Highly recommended.
7 of 7 people found the following review helpful. Stunning photos and divine food. By archichick This is a book that is part coffee table item and an excellent holder of recipes. I made the chicken with date, prune and nut stuffing for my parents (farm raised Midwesterners who do not expand their eating experiences too much); and they loved it. The red lentil stew has become a requested potluck dish. My nephews asked me to make the pomegranate and guava floats. The pictures of the dishes are just half the story. In between are vibrant and lush images of food related life throughout the Arabian Sea area. If you enjoy gulf and Persian food, this is an exceptional addition to any cookbook collection or coffee table.
See all 13 customer reviews... Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-HamadCardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad PDF
Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad iBooks
Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad ePub
Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad rtf
Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad AZW
Cardamom and Lime: Recipes from the Arabian Gulf, by Sarah Al-Hamad Kindle
Tidak ada komentar:
Posting Komentar