Description
Book SynopsisThis is a concise version of the award-winning and highly acclaimed second edition published in 2013. It is luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches and displays the diversity of the region’s traditional culinary practices, delicious and enduring. This edition book contains 300 of the original 400 recipes, all tested and easy to follow, and covers all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Ingredients and cooking techniques indigenous to the region are fully explained. Unlike the majority of cookbooks, the book uniquely traces the genesis and development of the Iraqi cuisine over the centuries, starting with the ancient Mesopotamians, through medieval times and leading to the present, aided throughout by the author’s intimate native knowledge of cookery. Of particular interest are the book’s numerous food-related folkloric stories, reminiscences, anecdotes, songs, poems, excerpts from narratives written by foreign visitors to the region, and cultural explications of customs, all interwoven with the recipes. The book is supplemented with detailed menus and an extended glossary to familiarize the reader with the indigenous ingredients used in creating authentic Iraqi meals. The book is a valuable addition to the shelves of specialized and general libraries and a must-have for food lovers everywhere.
Table of ContentsIntroduction: Iraqi Food in Perspective Chapter One: Breads Chapter Two: Dairy Products Chapter Three: Vegetarian Appetizers and Salads Chapter Four: Soups Chapter Five: Snacks, Sandwiches, and Side Dishes (with Meat) Chapter Six: Snacks, Sandwiches, and Side Dishes (Vegetarian) Chapter Seven: Stews Chapter Eight: Rice Chapter Nine: Other Grains and Beans Chapter Ten: Lamb and Beef Chapter Eleven: Stuffed Foods Chapter Twelve: Poultry Chapter Thirteen: Fish Chapter Fourteen: Savory Pastries Chapter Fifteen: Desserts: Puddings and Ice Creams Chapter Sixteen: Desserts with Syrup Chapter Seventeen: Cakes and confections Chapter Eighteen: Cookies/Biscuits and Sweet Pastries Chapter Nineteen: Jams and Pickles Chapter Twenty: Beverages Menus and Manners Glossary
