In this beautifully illustrated volume, Magda Mehdawy has gathered in one book the most complete collection of Egyptian recipes ever assembled. Drawing on the traditional recipes she learned from her grandmother and other members of her generation, Mehdawy offers a surprising range of sumptuous recipes and unusual flavors that are part of Egypt's millennia-long cultural heritage. She also reveals the historical depth of the national cuisine, beginning with a section on food and wine-making techniques used by the ancient Egyptians. For readers interested in more recent traditions, Mehdawy provides lists of typical menus served on Islamic holidays and feasts, and a fascinating overview of traditional beliefs regarding vegetables and spices. While covering regional dishes from all over Egypt, Mehdawy emphasizes the cuisine of her native Mediterranean city of Alexandria, providing a wide selection of seafood dishes, such as baked sardines and shrimp kufta with rice. Grouped by food categories--including Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Desserts--the book helpfully lists detailed health information as well as practical advice on shopping for the best-quality ingredients, and where to find them. Even chefs already familiar with Egyptian cuisine will find new dishes here. With copious illustrations in full color throughout, this compendium is a great introduction to the rich flavor and variety of the traditional Egyptian kitchen.
From this book, learn everything about Egypt, including its history, culture, economy, art, people and government. All books of the critically-acclaimed Cultures of the World® series ensure an immersive experience by offering vibrant photographs with descriptive nonfiction narratives, and interactive activities such as creating an authentic traditional dish from an easy-to-follow recipe. Copious maps and detailed timelines present the past and present of the country, while exploration of the art and architecture help your readers to understand why diversity is the spice of Life.
Author: Claire E. Francy
Publisher: American Univ in Cairo Press
Release Date: 2008-06-01
The guide described by The New York Times as â€œindispensable,â€ revised and updated for 2008, fills a vital niche for expatriates and Cairenes alike who need a helping hand to organize-and enjoyâ€”the challenges of a sojourn in Cairo. The basics of daily lifeâ€”finding a flat, transporting personal goods, investigating school options for children, navigating Egyptâ€™s famous bureaucracy, and the intricacies of feeding and clothing oneself and oneâ€™s family from the local marketâ€”are all detailed here. Advice gathered from a wide range of Cairo insiders, both native and foreign, gives the reader a cornucopia of current facts on prices, neighborhoods, product availability, work and business opportunities, and the dizzying range of cultural and leisure pursuits that Cairo is famous for. The format of this edition addresses the needs of independently minded tourists, as well as residents, by the inclusion of: an A-to-Z directory of goods, services, and interests subdivided by neighborhood; a language section on the basics of Cairene Arabic; and details on shopping and sightseeing from a residentâ€™s perspective. Cairo: The Practical Guide, now in its sixteenth edition, is the key to deciphering the complexities of living, working, and enjoying life in one of the worldâ€™s most exciting and dauntingly complex mega-cities.
The International Festival of Raleigh has been celebrating multicultural diversity with global performances, food, art, games, cultural exhibits and education since 1985. Over 60 local ethnic communities ranging from Afghan to Zairian participate each year to showcase their cuisine, dance, and music; to share traditions and to showcase the Research Triangle’s unique cultural diversity. This cookbook is a product of these communities’ contributions, and you will find mouth-watering, authentic recipes from around the world provided by our ethnic groups. Special thanks go to the wonderful volunteer cookbook committee who have tirelessly researched, compiled and tested the recipes for your enjoyment. I had the honor to taste-test some of the dishes and can attest they are really magnificent. We hope you have as much fun on your trip around the world as we did, as you try all these delicious recipes. Enjoy!
Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.