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#900797 in Books Duncan Baird Publishers 2013-10-01 2013-10-01Original language:EnglishPDF # 1 9.90 x .90 x 7.70l, 2.20 #File Name: 184899088X224 pages | File size: 19.Mb

Bethany Kehdy : Pomegranates Pine Nuts: A stunning collection of Lebanese, Moroccan and Persian recipes before purchasing it in order to gage whether or not it would be worth my time, and all praised Pomegranates Pine Nuts: A stunning collection of Lebanese, Moroccan and Persian recipes:

28 of 28 people found the following review helpful. HIGHLY recommendBy Melissa GhionisThis is without a doubt my favorite cookbook. I pre-ordered it after hearing lots of great reviews about the UK version. When it finally arrived, I actually spent time reading the introduction where Bethany describes a bit about her history and love of food, which I never do. I began by making a few simple recipes (the stuffed zucchini was my first attempt) and everyone was thrilled with the results that I kept getting asked for the recipe. Since then I've hosted two dinner parties where every single part of the menu came from this cookbook and I've never received so many compliments. I use it to cook dinners for my husband and I and for larger dinner parties so there are really versatile recipes. They recipes are also very easy to follow along and for me personally, I enjoy seeing what the final results should look like. This is honestly my #1 cookbook and I'm looking forward to trying the rest of the recipes. I haven't been disappointed by any of the many recipes I've tried so far. HIGHLY recommend.2 of 2 people found the following review helpful. Beautiful Cookbook!By Cathy DiSantisThis is a truly beautiful cookbook, written and illustrated with heart and imagination. The author's deep respect and love of her heritage and its cooking shines throughout and inspires with refreshing and creative approaches to traditional dishes. The photographs are gorgeous, richly illustrating the appetizing beauty of the food. For the novice it's an excellent introduction to middle-eastern cooking, carefully and lovingly shared by a very knowledgeable author. For the experienced cook, it offers uniquely creative touches that will reinvigorate passion for the art of cooking. This book would be a wonderful gift for anyone, whether they cook or not - it's an interesting and well-written cookbook that includes historical insights and observations, healthy cooking tips, and photographs and illustrations that are works of art to guide you along. Buy one for yourself, buy one for your friends and family members - encourage them to pour a glass of wine, relax and be inspired. As the author, Bethany Kehdy, notes, "Cooking and eating are among life's greatest pleasures." This is a cookbook I'll treasure for years.7 of 8 people found the following review helpful. Perfectly Pleasing Pomegranates Pine Nuts! =)By DovaI found Bethany Kehdy while browsing online for some hummus recipes and fell in love with her style and enthusiasm. Her love of Lebanese/Middle Eastern/Mediterranean food and spices inspired me to get her book and start exploring. I ordered on February 18th and got it on the 20th! I stayed up last night browsing through the glossy pages (spills blot more easily off glossy paper) and beautiful illustrations. I'll be busy this weekend making hummus, labneh, lamb, and lentils!I am excited to get started in the and am already armed with Mortar and Pestle, and Lior Tahini All Natural 100% Pure Sesame and Kevala Organic Raw Sesame Seeds and GMO Free Garbanzo Beans and Arisa #1 Fine Organic Bulgur. (I paid a bit extra for organic and non GMO when ever I could. We all need to support organic/local sustainable/non GMO products and manufacturers as much as possible.I do wish that there had been a recipe for kebbeh and one for baba ganoush, though. Those are a couple of my favorites and I didn't see them. Some of the recipes have more descriptive titles rather than their traditional names, so maybe they are there and I just have yet to discover them.

New Cookbook from Former ‘Miss Lebanon’ Explores Modern Middle Eastern Cooking The Middle East cradles an ancient —one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of cooking which revolves around humble, yet delicious vegetables and grains. It is these that routinely welcome home hungry school children and soothe the appetites of tired workers. They too must be shared with the world. For the past five years, Lebanese-American Bethany Kehdy has sought to demystify Middle Eastern food through her blog DirtyKitchenSecrets.com and her Taste of Lebanon tours. In her debut book, Pomegranates Pine Nuts, she provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious.

"...a new champion of Middle Eastern food."-Yotam Ottolenghi, author of Jerusalem: A Cookbook"An exploration of Middle Eastern and North African by the Beirut-born author of the food blog Dirty Kitchen Secrets."-- William Grimes, The New York Times"Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater."- Publishers Weekly (August 5, 2013)"Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!"- Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia"Bethany's book explores home cooking (with a regional perspective) from Egypt, Palestine, Morocco, Syria, Turkey, Jordan, and Lebanon. Sections cover meze, poultry, meat, seafood, vegetarian, and desserts. Additional sections in the back include an explanation of common ingredients kept in the Middle Eastern and North African , basic recipes and methods (dips, condiments, spice mixes, stocks, breads, and how to prepare and cook rice and chickpeas) and suppliers."- www.gwen-photoblog.blogspot.com (November 26, 2013)About the AuthorBethany Kehdy, a former Miss Lebanon, is an unrivalled spokesperson for today's new generation of Middle Eastern chefs. Kehdy works as a recipe developer, freelance food and travel writer, and food photographer. She also leads culinary tours across Lebanon and organizes Food Blogger Connect, an international conference for food bloggers Bethany resides in London. This is her first book.

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