Levant: New Middle Eastern Cooking from Tanoreen

Description

`Cookery to me is about history and connection, but to remain vibrant, a cuisine must also evolve.' Thus author Rawia Bishara explains her approach in this book. She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. In Levant , she offers more than 100 recipes that represent a new modern style. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate. Relying on a traditional pantry (including olive oil, tahini, za'atar, sumac), she updates classic flavour profiles to dazzling effect. The Mediterranean diet has always been a healthy one, with so many of what we now call `superfoods' at its base. But here Rawia takes it a step further by focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role. These recipes represent the way more and more people eat and cook today. Among them are Cauliflower `Steak' with Pomegranate Molasses, Roasted Beetroot Hummus, Jerusalem Artichoke and Beef Stew, Peppers with Walnut Stuffing and Freekeh and Butternut Squash Salad. Levant explores the sensational cross-cultural possibilities of culinary exchange; it sets the path for the future of Middle Eastern cooking. Review: Great addition as you explore new flavor combinations. Definitely recommended. - Great addition as you explore new flavor combinations. Hooked as soon as I read the “crunchy kohlrabi & jicama slaw”. I needed a recipe for these green almonds I had just bought at a middle eastern / Latino market. They looked so interesting I had to try them. But what to do with them? And here was a recipe asking for it. The very next recipe, “Autumn Fattoush”, called for beets, radishes and radicchio - have them all in the refrigerator right now. I will obviously be using lots of the recipes and learning along the way :-) Glad I picked it up. Oh… I wanted to mention that I also have her other book, “Olives, Lemons & Za’atar”. That one reminds me of a collection of recipes cooked by your mother and grandmother. Great book to have as well. You know the recipes are traditional & authentic when pretty much all of them call for a pretty good amount of olive oil. Good contrast between traditional home family cooking and a new fresher way to cook focusing on vegetables. Both recommended. For the best learning experience, I would go ahead and buy them at the same time. The kindle versions are really good bargains. Review: A taste of the Middle East! - Having cooked several delicious recipes from the first cookbook from Rawia Bishara, I was excited to receive my copy of this second cookbook. Not often the case with cookbooks, this one was as good as her first! Not only is it such a visually appealing book, but the recipes are unique and yet simple enough for a novice like myself. Her recipe for Oil-Cured Chiles and Filet Mignon Shawarma Sliders were a huge hit with my guests and are the perfect appetizers for a party! I am so glad that I purchased this book. It was worth ever penny and I am planning on purchasing a few copies as holiday gifts for my friends!