#Cook For Syria Recipe Book

Product Information

This “Best in the world” award-winning cookbook is the publication of the Syrian Lebanese Women Association in Trinidad and Tobago containing delicious family traditional recipes that have been passed down from mothers for girls of generations. This is the first cookbook from Imad Al Arnab, a renowned chef from Damascus. Imad now runs an acclaimed restaurant in London, which was named GQ's 'Best Breakthrough Restaurant 2022'. About the author:Charles Perry is a culinary historian and has written many books on Middle Eastern cooking. In addition, he has published and consulted on Middle Eastern culinary history and translated several pre-modern texts, includingA Baghdad Cookery Book: The Book of Dishes. Barbara is also a founding member of Slow Food Beirut and is an active participant in the International Slow Food movement. She currently lives in Beirut with her husband and three children. Syrian Style Recipes: A Complete Cookbook of Middle-Eastern Dish Ideas! In this comprehensive cookbook, you will be exposed to practical instructions on Middle Eastern cooking techniques by one of the most famous chefs in the Arab world, as well as step-by-step explanations of over 200 irresistible recipes. Attractive cooking is divided into 15 chapters, including:

Complete with heartfelt stories, stunning photography, and beautiful illustrations, Imad's Syrian Kitchen features 90 sensational recipes celebrating the flavors of Syria. The book’s realistic and vivid feel results from Harvey’s excellent photography of people, landscapes, and food. This middle eastern cookbook is a reliable resource for seasoned cooks fascinated by the rich culinary and cultural traditions. Review 📖 This is the first cookbook by Imad Alarnab, a renowned chef from Damascus. Imad now runs an acclaimed restaurant in London, which was named GQ’s “Best Breakthrough Restaurant 2022.” Imad’s Syrian Kitchen is a bustling tour through 90 traditional and adapted Syrian dishes that can be made in the comfort of your own home. Imad introduces us to the delicious flavors and techniques of the Syrian kitchen. And alongside delicious recipes, mouthwatering photography, and beautiful illustrations, Imad shares the unforgettable details of how he came to settle in London, as well as the story of his home country, Syria. This book is a celebration of how food has the power to bring people together. About the author:Barbara Abdeni Massaad was born in Beirut, Lebanon, and has moved to Florida. She is a TV host, regular contributor to international cooking magazines, a culinary writer, and cookbook author.Famous cookbook authors and chefs the world have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Many individuals have contributed the recipes in this beautifully illustrated cookbook of delicious soups worldwide. Whenever we mention the names of dishes like hummus or fattoush, we will immediately think of Lebanese cuisine because mainly traditional dishes in Syria originate from many other world regions, especially after the Islamic era. However, these dishes also make up a part of traditional Syrian cuisine. About the author:Itab Azzam was born in Sweida, Syria, and moved to the United Kingdom in 2011. She is an award-winning theatre producer, filmmaker, and the team behind BBC Four’s Syrian School. Itab is one of the producers of the Peabody and BAFTA-winning documentary seriesExodus: Our Journey to Europe. Additionally, she has produced independent films, includingAntigone of SyriaandQueens of Syria. She currently lives in London. Beautifully done cookbook with recipes from our home country. I appreciated the more complicated recipes alongside the simpler street food recipes. The pictures and stories were done perfectly.”- Nannie D.

Amid this is an extensive series of recipes that offer a bustling tour of Syrian cuisine. Many of the dishes that have become signatures at Alarnab’s London restaurant feature, including the falafel, which are strikingly shaped with hole in the middle for a ‘crispier texture’. There are six chapters to the book in total, covering spice mixes, recipe basics, starters, mains, desserts and drinks. In addition, a highlight in this book becomes a beautiful cookbook, a great gift for food lovers are wonderful colorful pictures of food, people, and markets of Aleppo. You will find hearty traditional recipes and delicately spiced palace specialties in Saha that are intricate and delicate in flavor. Furthermore, they are not too difficult, which makes it easy for food lovers to enjoy food from the middle east in their own homes. Alarnab has told his story many times before​​ to journalists and on TV, but this is the first time he’s really been given the space to explain the whole saga: from his life as a restaurateur in Damascus to being forced to flee and journey through Europe to the UK; navigating the UK’s long and debilitating immigration process; his fight to bring his family to the UK from Syria; opening his first restaurant in London; and, finally, reflecting on what it means to be a refugee today’s world.Barbara Abdeni Massaad is the author ofMan’oushe: Inside the Street Corner Lebanese Bakeryand won the International Academy of Gastronomy Award forMouneh: Preserving Foods for the Lebanese Pantryand the Gourmand Cookbook Award. This cookbook will bring you all kinds of Syrian-style cooking ideas, from breakfast, lunch, to dinner and side dishes, the author will share them in this helpful book to help you prepare new and delicious dishes at home.

In Syria”, Imad Alarnab writes in the introduction to his Plain Rice (Riz Shaeira) recipe, “there is nothing called plain rice or plain anything! We always add something to everything! In some countries, plain rice is just plain boiled rice, but … we cook rice with a very fine pasta, like angel hair pasta, and we always add spices. It would be too plain without it. We don’t even consider salt or pepper seasoning: it’s with everything. It’s like waking up in the morning. It’s what you do next that’s important.” About the author:Janice Jweid Reed was born and raised in the vibrant Syrian-Lebanese community in Paterson, New Jersey. She has lived and worked in Southern California for over 20 years. Janice Jweid Reed recently retired and is now a grandmother but still loves to cook and teach traditional Arabic dishes to family, friends, and community. Liz Clayman is the contributor to the great photographs in this book and is a New York food and hospitality photographer. Saha: A Chef’s Journey Through Lebanon and Syria [Middle Eastern Cookbook, 150 Recipes] My name is Imad Alarnab, and I was a refugee, an asylum seeker, a displaced person, an illegal immigrant. What does that make you think of? Be honest. Does it make you think of people deciding one day to leave their home country for a more exciting job or better opportunities elsewhere…We didn’t ‘choose’ to leave, it was not a decision any of us came to lightly. Every single one of us was forced. We had no choice. We fled our homes that we loved because we were no longer safe, or because our homes had been destroyed. Our families were in danger and we had to do what we could to keep them safe. What would you have done? We don’t want to travel illegally. We don’t want to take advantage of anything or anyone; we want to be part of a community, to work, to play our role in society again. We are all just like you.” The Aleppo Cookbook”, an exceptional new Syrian cookbook by Marlene Matar, has made the wonders of the Aleppo kitchen more widely known. She shares the best possible guidance available. Her dishes depend on the skills of renowned chefs in Aleppo and seasoned home cooks.Both foodies and cultural historians will like the book. With over 200 traditional recipesdivided into 15 chapters, this book covers almost everything from chili and garlic kebab to the walnut spread. About the Author ✍️ Hopefully, this cookbook can be made part of many library collections around the world, accessible to many Syrian chefs and food-lovers, wherever they may be.