North African cookery:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
London
Grub Street
2009
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | 313 S. Ill., Kt. |
| ISBN: | 9781906502348 190650234X |
Internformat
MARC
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Datensatz im Suchindex
| _version_ | 1804140665251037184 |
|---|---|
| adam_text | 23
chorbat —
soups
44
kémia
—
hors d oeuvres
and salads
62
entrees
98
khodrat
—
vegetables
113
mechoui
—
grilled meats
132
kesksou
—
couscous
148
tajines
179
everyday dishes
224
rice, noodles and breads
238
sauces and pickles
251
sweets, pastries and desserts
281
drinks
Arto
der
Haroutunian
takes the reader on a tour
of the cuisines of Morocco, Algeria, Tunisia and
Libya in this comprehensive guide to North
African food. There are over
300
recipes for
traditional dishes such as
tagines,
stews, soups,
and salads using classic ingredients such as fiery
spices, jewel-like dried fruits, lemons, and
armfuls of fresh herbs. Simplicity is at the heart
of the
medina
kitchen. The exotic fuses with the
domestic to produce dishes that are highly
flavoured yet quick and easy to prepare.
Vegetables are cooked in succulent and unusual
ways while dishes such as chicken, honey and
onion couscous, and gazelle horns filled with
almonds, sugar and orange blossom water
provide a feast for both the imagination and
the palate.
Tunisian cuisine is perhaps the hottest of the
region
—
due in large part to the popularity of
the fiery chilli paste,
harissa. As
well as a strong
French influence, pasta is a passion in Tunisia.
Morocco s great forte is its
tagines
and sauces
-
with meat and fish being cooked in one of
four popular sauces. And Libya, although less
gastronomically subtle than Tunisia and
Morocco, excels in soups and patisserie.
This collection represents the cooking of the
region with refreshingly uncomplicated
techniques, short lists of ingredients and the
comforting, elemental flavours of various spices
and seasonings. Recipes are easy to follow, and
evoke the spicy, sumptuous flavours of the
region. This culinary journey creates some of the
world s most extraordinary gastronomic cultures.
With a sumptuous range of dishes from simple
street fare to elaborate banquet food, this book
is a wonderful introduction to North African
cookery flavoured with a slice of history,
an anecdote or a fable that brings this land
of the sunset vividly to life.
£18.99
Arto
der
Haroutunian was born in Aleppo,
Syria in
1940
and grew up in the Levant but
came to England with his parents as a child
and remained here for most of his life.
He studied architecture at Manchester
University and established a career designing
restaurants, clubs and hotels. In
1970,
in
partnership with his brother, he opened the first
Armenian restaurant in Manchester which
eventually became a successful chain of six
restaurants and two hotels.
Given his passion for cooking it was a natural
progression that he should then begin to write
cookery books as they combined his love of
food with his great interest in the history and
culture of the region. It was his belief that the
rich culinary tradition of the Middle East is the
main source of many of our Western cuisines
and his books were intended as an introduction
to that tradition. All the many cookbooks
written by
der
Haroutunian have now been out
of print for many years and second hand copies
often fetch hundreds of pounds. As well as his
passion for cooking,
Arto
der
Haroutunian was a
painter of international reputation who
exhibited all over the world. His other interests
included composing music and translating
Turkish, Arab, Persian and Armenian authors.
He was a true polymath. He died in
1987
at the
untimely age of
47.
He is survived by his wife
and son who still live in Manchester.
Other books by
Arto
der
Haroutunian published
by Grub Street
Vegetarian Dishes from the Middle East
978-1-902304-81-6
Middle Eastern Cookery
978-1-904010-81-4
For our complete catalogue of food and wine
books visit our website:
www.grubstreetco.uk
|
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| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| indexdate | 2024-07-09T22:03:35Z |
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| isbn | 9781906502348 190650234X |
| language | English |
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| title_auth | North African cookery |
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| title_full | North African cookery Arto der Haroutunian |
| title_fullStr | North African cookery Arto der Haroutunian |
| title_full_unstemmed | North African cookery Arto der Haroutunian |
| title_short | North African cookery |
| title_sort | north african cookery |
| topic | Cookery, North African |
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