Feast
Food of the Islamic World
1st Edition
Published on 4. October 2018
544 pages
978-1-5266-0556-6 (ISBN)
Description
A Sunday Times Book of the Year (Bee Wilson)
A sweeping culinary journey across the Islamic world, and a celebration of its most iconic recipes.
A diverse and rich culinary tradition has evolved in every place touched by Islam, always characterised by deliciousness and fragrance, a love of herbs and the deft use of spices.
Anissa Helou's Feast represents an extraordinary journey through place and time, travelling from Senegal to Indonesia via the Arab, Persian, Mughal or North African heritage of so many dishes. This exploration of the foods of Islam begins with bread and its myriad variations, from pita and chapatti to Turkish boreks and Lebanese fatayer. From humble grains and pulses come slow-cooked biryanis, Saudi Arabia's national dish of Lamb kabsa and magnificent jewelled rice dishes from Iran and Pakistan. Instructions for preparing a whole lamb or camel hump sit alongside recipes for traditional dips, fresh salads and sharp pickles. And sugary sweet treats suitable for births, weddings, morning coffee and after dinner glint irresistibly after them.
With more than 300 recipes, spectacular food photography and lively anecdotes, Feast is a comprehensive and dazzling mosaic of Islamic food culture across the globe.
A sweeping culinary journey across the Islamic world, and a celebration of its most iconic recipes.
A diverse and rich culinary tradition has evolved in every place touched by Islam, always characterised by deliciousness and fragrance, a love of herbs and the deft use of spices.
Anissa Helou's Feast represents an extraordinary journey through place and time, travelling from Senegal to Indonesia via the Arab, Persian, Mughal or North African heritage of so many dishes. This exploration of the foods of Islam begins with bread and its myriad variations, from pita and chapatti to Turkish boreks and Lebanese fatayer. From humble grains and pulses come slow-cooked biryanis, Saudi Arabia's national dish of Lamb kabsa and magnificent jewelled rice dishes from Iran and Pakistan. Instructions for preparing a whole lamb or camel hump sit alongside recipes for traditional dips, fresh salads and sharp pickles. And sugary sweet treats suitable for births, weddings, morning coffee and after dinner glint irresistibly after them.
With more than 300 recipes, spectacular food photography and lively anecdotes, Feast is a comprehensive and dazzling mosaic of Islamic food culture across the globe.
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Illustrations
Colour photography throughout
ISBN-13
978-1-5266-0556-6 (9781526605566)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
10/2018
Bloomsbury Publishing PLC
€62.00
Shipment within 10-20 days
Person
Anissa Helou is a chef, food writer and journalist whose work focuses on the cuisines and culinary heritage of the Middle East, the Mediterranean and North Africa. Born in Lebanon to a Syrian father and Lebanese mother, she is the author of numerous award-winning cookbooks.
Twitter and Instagram @anissahelou
Twitter and Instagram @anissahelou
Content
- Cover
- Title page
- Dedication
- Contents
- Introduction
- Bread
- The Whole Beast
- Rice, Grains, Pasta and Pulses
- The Sea
- Spices, Spice Mixtures and Spice Pastes
- Fresh Produce
- A Sweet Tooth
- Glossary
- Index
- About the Author
- Acknowledgements
- eCopyright
