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Middle Eastern Cooking:     more books (101)

MIDDLE EASTERN COOKING by RODEN, 1986 Middle Eastern Cooking - 1982 publication by Ros Dost, 1982-01-01 Middle Eastern cooking, Recipes (Foods of the world) by Harry G Nickles, 1969 Middle Eastern Cooking (International Creative Cookbooks) by Beryl Frank, 1988-12-12 Cocina Arabe/ Middle Eastern Cooking: El Sabor Del Medio Oriente/ Flavors of the Middle East (Spanish Edition) by Christine Osborne, 1994-06-30 Recipes: Middle Eastern Cooking by Various, 1969-01-01 Middle Eastern Cooking by Harry G. Nickles And the Editors of Time-Life Books, 1976 Middle Eastern Cooking by Time Life, Middle Eastern cooking, by Harry G. Nickles and the editors of Time-Life Books. Photographed by David Lees and Richard Jeffery by Harry G. Nickles, 1969 Recipes, Middle Eastern cooking (Foods of the world) by Harry G Nickles, 1976 Middle Eastern Cooking 2 Volumes by Time Life, Middle Eastern Cooking- A Practical Guide by Sama Abdrnour, 1997 Recipes: Middle Eastern Cooking by Time Life, 1970 Moorish Cooking, Capture the Flavours of Contemporary Middle Eastern Cooking by Greg Malouf, Lucy Malouf,

lists with details

41. [MR] FW: Origins Of Middle Eastern Cooking - # 2
    MR FW Origins of middle eastern cooking 2. Jeanne jeanne at atasteofcreole.com Sun May 30 092158 EDT 2004. Previous message MR RE Notary Public  
    http://seahorse.atlantia.sca.org/pipermail/atlantia/2004-May/013956.html

42. Middle Eastern Cuisine News
    American Institute for Cancer Research infoZine middle eastern cooking in particular is partial to lamb in many forms.2.7. Topics Life, Recipes  
    http://www.topix.net/food/middle-eastern
    
    Extractions: Advanced Search Enter ZIP, City or News Search All Channels Front Page Autos Business ... XML Food Aspartame Atkins Bar-B-Q Beef ... more... Front Page Life News Food Middle Eastern Cuisine Secrets of a cooking-class pro DIP YOUR PITAS: Linda Carucci whipped up this delectable Middle Eastern spread called muhammara. Topics: Life Recipes Irvine Food Saad's Halal Restaurant 45th and Walnut sts. 215.222.7223 Cuisine: Middle Eastern and American ... Saad's pita comes from a bakery in Allentown. Topics: Life Fruits Greek Cuisine Dining ... Newroz The prettily decorated Newroz has made the most of its tight space with mirrors and a banquette. Topics: Life Turkey Dining World News ... Dish When I was in Paris several years ago, I had the good fortune to visit the hammam at La Mosquee in the Latin Quarter, which is the center of Middle Eastern life in the French capital. Topics: Life Tea Drink Dining ... Middle Eastern Food Persian food is abundant in Chicago but most Middle Eastern restaurants offer the same kinds of dishes. Topics: Life Dining Make it Mediterranean Retired physician Nadia Tyson, a Madison County resident, grew up in Lebanon eating a rich variety of Mediterranean foods.

43. Middle Eastern Cooking Class By @ Another Bookshop.com - Independent Bookshop On
    middle eastern cooking Class Editor(s) TOMNAY, SUSAN. List Price £5.99 Our Price £4.79 (Save 20%). hardback / 120pp ISBN 1863964606  
    http://www.anotherbookshop.com/book.php?products_id=1863964606

44. Middle Eastern
    Creative middle eastern cooking.2432 NE Broadway, 2873495. M. NICHOLAS Excellent, inexpensive.318 SE Grand Ave., 235-5123. I.  
    http://www.wweek.com/html/middleeastern.html

45. The Coastal Chef (206) 743-9681
    Used in middle eastern cooking. CHERVIL Similar to parsley, except that it Use in Middle Eastern, ie Indian cooking. Used with a variety of meats and  
    http://www.cs.rpi.edu/~dugan/coastalchef/tips.html
    
    Extractions: HERBS AND SPICES PRINCIPLES OF COOKING: 1. Most herbs and spices should be added toward the end of the cooking period. 2. Use cheese cloth for easy removal of herbs. 3. Roots, berries, seeds and spices should be used fresh. Spices and herbs that are dried can be used up to a year. 4. Over cooking and boiling herbs will make them bitter or dilute their flavor.

46. Borzoi Reader | Cooking
    middle eastern cooking. CLAUDIA RODEN, author of; The Book of Jewish Food The Book of Middle Eastern Food The New Book of Middle Eastern Food  
    http://www.randomhouse.com/knopf/cooking/cookbooks.html

47. Feasting On Mid East Flavours
    The influence of Middle Eastern food, which originated from the Arabian is as good a time as any to experiment with some middle eastern cooking at home.  
    http://thestar.com.my/clove/story.asp?file=/2005/7/6/clove/11268997&sec=clove

48. Sparklit - Activeboard, Hosted Forums
    ActiveBoard Directory, Main Pets, Home, Garden - Food and Cooking - middle eastern cooking. Listed Forums 1 of 89261  
    http://www.activeboard.com/directory/index.spark?catA=17&catB=0&catC=11

49. Feeding America
    He takes great pains to describe and introduce middle eastern cooking to his American All the traditional ingredients of middle eastern cooking are used  
    http://digital.lib.msu.edu/projects/cookbooks/html/books/book_65.cfm
    
    Extractions: We have selected a large number of "ethnic" cookbooks to illustrate the diverse influences on the formation of an American cuisine. [ Please see the introduction for more information .] Sometimes these books were authentic and informative about the cuisine they were discussing; other times, they were quite poor representations. In this volume, we find authentic, traditional foods of the what the author calls "Oriental" but is actually Middle East - that is from the Balkans to Persia, and from Arabia and Egypt to the Caucasus. The author seems to be of Armenian extraction and is "formerly of Constantinople" [Istanbul]. He may have been in the food business there, either as a professional cook or a food merchant. In fact, in the last pages of this book, he offers special oriental ingredients for which his readers can send. For example: ripe black olives from Greece, Italy and Turkey retail at 15 to 20 cents per pound, dry chick peas are 8 to 10 cents a pound, cracked wheat is 5 to 6 cents per pound and pine-cone seeds are 30 t0 35 cents per pound - all plus "an additional sum of 10 per cent of the value of the order, for packing purposes, etc."

50. Middle East Policy Council Resources - Educational Links
    hosted by a grandmother of five, Sabria Farid Toma, this webpage was created to preserve middle eastern cooking traditions for generations to come.  
    http://www.mepc.org/public_asp/resources/educational.asp
    
    Extractions: Policy Experts Links Educational Links Conflict Stats ... Other Pubs. Educational Links This page was developed as a resource for educators who attend the Middle East Policy Council's "Teaching About the Arab World and Islam" teacher workshop program. These links enhance the information provided in the Arab World Studies Notebook , the primary resource guide for the workshop program. As the Council's teacher workshop program's primary focus is social studies teachers for grades 7 -12, these links were chosen with that audience in mind. Country Specific Information

51. XTEND NZ :: 4-115 Middle Eastern Cooking. 4-115, The Manurewa High School, Commu
    Xtend New Zealand short courses, tertiary and community education. NZ’s number 1 education search website includes a directory of courses available in  
    http://www.xtend.co.nz/search/index.php?fcourseid=10451§ion=c

52. Metroactive Dining | Tahini Grill
    Typical middle eastern cooking is done with huge platters of rice, vegetables and meat piled generously for everyone to share. Forks are generally unused;  
    http://www.metroactive.com/papers/sonoma/07.06.05/dining-0527.html
    
    Extractions: Soul Food Considering the heart of the family, straight from the Eastern reaches of the Mediterranean By Heather Irwin T he restaurant is bustling, even on a Sunday night. Kids squirm in their chairs, the waitstaff is painfully behind and hustling to get orders out. Just inside the open kitchen, chef Nedal Swedan and his wife glide back and forth, barking at each other in Arabic. We've come for an early dinner at Tahini Grill, one of only a handful of Middle Eastern restaurants in the North Bay. Around 6pm, midway through our meal, the restaurant suddenly gets still. Swedan emerges from the kitchen, quietly taking a spot behind the host station, and the musicwhich for the last half-hour has been lilting Middle Eastern stringsgets cranked up to bouncing Egyptian disco beats. Cue the belly dancer. With a flash of curly, black hair and jangling coins, she bursts onto the floor, whirling, swirling and shaking through the center of the restaurant. All eyes lift from plates of hummus, lamb and kibbeh to the jiggling pillar of womanhood before us. To describe her as zaftig would be a ridiculous understatement. My eight-year-old son has noticed, the Boy appears to be heading toward cardiac arrest and I even find myself having impure thoughts. Swedan, with the pride of a father, watches his prized Egyptian cabaret dancer work the floor as he taps along to the beat. "She is very authentic, you know," he says.

53. GOURMET RECIPES FROM THE GUTSY GOURMET
    International gourmet recipes and cooking tips. Includes Armenian, Greek, Italian, middle eastern and Asian recipes.  
    http://www.thegutsygourmet.net/
    
    Extractions: WELCOME, YOU ARE THE GUEST TO VISIT THE WONDERFUL WORLD OF THE GUTSY GOURMET! It is my sole purpose to introduce you to some of the best recipes on the internet, and to share with you some of my own personally developed recipes and those of my mother, Gladys , who taught me how to cook. I also want you to know that recipes are made to be altered. Use your imagination when you cook. If one fruit or vegetable is not in season, use something that is. Keep things as fresh as you can buy at the time. Experiment with recipes. Change a spice or two. Use different meats, like substituting pork for chicken. Fry some sweet potatoes instead of white ones. Throw a handful of raisins into your gravy. Pick some nasturtiums out of your garden and toss them in your salad. Put some cranberry juice in your salad dressing. Use lots of olive oil! Raise a little hell in your kitchen! Everyone will think you know what you are doing and will go home and try it themselves. Season your food while you are cooking it. Season before, and during cooking. If you add a new ingredient that needs seasoning, season again. Food seasoned after it is cooked does not taste as good as when seasoned before and during the cooking process. Experiment with different seasonings. Sure, you are going to mess up now and then, but go lightly at first and you will find that your experimentation with seasonings will give your recipes a signature that no one else has.

54. Organic Lamb Recipes
    Collection of organic lamb recipes including middle eastern marinade, Soy marinade, Kaftas Lebanese Style, Lamb in a pot, Lamb Curry, Lemon Yogurt Grilled Leg of Lamb, as well as approximate cooking times.  
    http://www.michiganorganic.org/zensheep/recipes.htm
    
    Extractions: Middle Eastern marinade Crush 2 cloves of garlic in the bottom of a bowl; add the juice of 2 lemons and meat and mix until the meat is coated. Refrigerate for a couple of hours or up to a day, turning occasionally. Good for chops, shoulder or round steak, or shish kebobs. Grill or broil. 2. Soy marinade Crush 2 cloves of garlic in the bottom of a bowl; add 2-3 T. soy sauce, meat and quartered onion (optional). Mix until meat is coated. Refrigerate for a couple of hours or up to a day. Grill or broil. When grilling or broiling lamb it is important to not overcook the meat. Cook only until medium rare (pink inside). 3. Kaftas Lebanese Style 1 lb. ground lamb 1 large onion, chopped fine salt and pepper to taste 1/4 t. each : ground allspice ground cloves plus 1/2 t. cinnamon 1/2 bunch finely chopped parsley Mix all ingredients together well. Roll into cigar shapes or make burgers. Grill or broil. Serve with yogurt for dipping the kaftas. 4. Lamb in a pot Brown cubed shoulder or leg steak. Add 2 large chopped onions and at least 3 large cloves of garlic, chopped. Saute until onions are clear. Add one 6 oz. can tomato paste and 1-15 oz. can of tomato sauce. Fill paste can once with water and once with dry red wine, like burgundy, and add to mixture. Season with salt and pepper. Cook until sauce is thickened and meat tender (about one hour). Then add peas or green beans and cook until vegetables are done. Serve over rice or pasta. 5.

55. Recipes Arabic Cooking Arabic Cuisine Lebanese Cooking Mediterranean Food Taboul
    Lebanese cooking and delicious recipes. Arabic, middle eastern and Mediterranean cooking.  
    http://www.lebanon2000.com/newpage41.htm

56. Middle Eastern Food Definitions
    Good cooking s middle eastern Food Definitions. Arabic cooking Terms. ARAQ anise flavored liqueur from grapes AWWAMAAT Lebanese doughnuts  
    http://www.goodcooking.com/midedef.htm

57. Global Gastronomer - The Middle East
    Cafe International Recipes has some middle eastern recipes Jewish cooking from around the World. Asian Kosher Recipes from Asian American Kashrus  
    http://www.cs.yale.edu/homes/hupfer/global/regions/mideast.html
    
    Extractions: Dining Guide to South and West Asian Cuisine from Asiatour Food from the Arab World by Marie Karam Khayat and Margaret Clark Keatinge - full cookbook from Beirut, 1965 Islamic Cookery by Michael Schumann An Islamic Dinner Islamic Dishes Jerri Kirby's Middle Eastern Recipes ... Middle Eastern Recipe Archive at SOAR Christina Al-Sudairy's Middle Eastern Recipes Recipes from the Levant Cultural Multimedia Servers Vegetarian Soups from the Middle East (recipes are at the Global Gastronomer's Africa page) Asian Kosher Recipes from Asian American Kashrus Services Ethiopian Jewish Foods and Recipes Jewish Food Recipe Archives Epicurious ... Jewish Recipe Archive at

58. Middle Eastern - Cooking.com
    Quality kitchenware and cooking recipes for cooks. Cookware Bakeware Cutlery Small Appliances Knives Cook s Tools Tableware Cookbooks Gift Ideas Housewares  
    http://www.cooking.com/products/shprodli.asp?deptno=7000&ClassNo=7001&SubClassNo

59. Recipes: Browse Recipes At Cooking.com
    Source cooking at a Glance Pies Pastries, middle eastern Source cooking.com, middle eastern. Grilled Zahtar Bread with Tomatoes Recipe  
    http://www.cooking.com/recipes/browse_ctg_det.asp?Cuisine=12&orderkey=Cuisine&Cu

60. The New Book Of Middle Eastern Food
    The New Book of middle eastern Food In this updated and greatly enlarged edition of North African cooking, particularly the splendid fare of Morocco,  
    http://www.globalgourmet.com/food/special/2000/mideastern/
    
    Extractions: In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles:

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