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Any recommendations on cookbooks for middle-eastern or Mediterranean cooking? I picked up "Olives, Lemons, and Za'atar", and "My Cooking class: Middle Eastern Basics: 80 recipes step by step" and a couple others from the library and I love the way so many of these recipes involve a whole plethora of ingredients but often in very small quantities. The "Middle Eastern Basics" book was especially fun because the photography of the ingredients is really spectacular. I assume this is a series of cookbooks with photos like this? I'd love to get a few! 
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Jan 2, 2017 18:51
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| # ¿ May 15, 2024 18:02 |
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kittenmittons posted:Anything by Yotam Ottolenghi. That said however, I'm leaning more toward Palestinian/Lebanese/etc types of ethnic cooking rather than Israeli cuisine.. Especially since it seems as though it's really up in the air whether or not Israelis or someone else invented and/or make the best hummus/etc - which seems to kind of be a big deal. So yeah, if it doesn't involve Israelis, I'd be very interested. So basically I'm looking for traditional recipes and cookbooks written by minority groups which look to educate and spread their cuisine and the like, rather than "hey here's a British dude from Israel who's a boss on 'Middle Eastern cuisine'"... I mean I can look up a recipe for collard greens but if it's by Paula Deen, welp quote:“They call it ‘The Hummus Wars’ when Lebanon accused the Israeli people of trying to steal hummus and make it their national dish, hummus became a symbol,” Ronit Vered a food journalist with Haaretz, in Tel Aviv tells us. coyo7e fucked around with this message at 21:07 on Jan 2, 2017 |
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Jan 2, 2017 21:00
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TychoCelchuuu posted:This is true though. coyo7e, if you want recipes from minority groups, guess what: Jews are a minority! Hell, they're more of a minority in the Middle East than the people you'd prefer to look at. But in any case, in addition to Ottolenghi's stuff, check out Classic Lebanese Cuisine by Al-Faqih (which has some nice pictures, too, albeit not in the neato style you asked about) and Rose Water and Orange Blossoms by Abood. Neither of them are Jews, which is great news not just for you but for everyone else who wants to avoid the chosen people in this era of Trump. And thanks for the recommendations on Jewish cookbooks - can we maybe go back to not-Jewish cookbooks involving cuisine which may or may not have ben invented and/or appropriated by jews?
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Jan 11, 2017 03:16
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Murgos posted:Why does whether a Jew wrote a cookbook about a cuisine that Jews have been a part of for literal eons years have anything to do with the quality of the cook books recipes?  But for real, how is one supposed to understand the cuisine of a group of people unless you go as far back to the real origins of that cuisine and why it came about, instead of just being satisfied with a co-opted version which has been filtered down through uncounted layers of indirection through time and tastes and availability of ingredients? You do the same thing with martial arts trainers - you try to find the best education which is as close to the source that you are looking for, as is possible. Half of the cookbooks I've found are actually more about the history, geography, climate, regions, etc, than actual recipes - but understanding how the themes in this cuisine came about does kind of take a wider perspective than "this book has a killer recipe for beet salad" (the Lemon, Olives and Za'atar book has a killer beet salad recipe) coyo7e fucked around with this message at 03:28 on Jan 19, 2017 |
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Jan 19, 2017 03:25
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Murgos posted:Your implication is that someones religion prevents them from having authentic recipes for a cuisine from the region where they live and their ancestors have lived for thousands of years. coyo7e posted:Any recommendations on cookbooks for middle-eastern or Mediterranean cooking? I picked up "Olives, Lemons, and Za'atar", and "My Cooking class: Middle Eastern Basics: 80 recipes step by step" and a couple others from the library and I love the way so many of these recipes involve a whole plethora of ingredients but often in very small quantities. coyo7e posted:Wow, his stuff does look great I'll be sure to check it out, thanks! If I were to go find a first-generation german-mexican, should he be my first go-to for salsa and huaraches recipes? And Murgos? Delete your account. quote:Food appropriation is a big deal in the Middle East, where the adoption of falafel and hummus as Israel's national snacks is a point of contention for Palestinians. Sabra, however, is a BDS target for other reasons: The USA's top hummus manufacturer is owned by Strauss Group, an Israeli company with strong ties to the IDF. The corporation has "adopted" the Golani Brigade, an "elite unit" of the Israeli Army with a reputation for bad behavior that ranges "from revolts against commanders to abuse of Palestinians," according to Haaretz. Golani troops were on the front line in Operation Cast Lead, the 2008-9 assault on Gaza which killed some 1,400 Palestinians. Strauss, apparently, provided the lunches, exclaiming on its website that it provides "food products" for missions and "personal care packages for each soldier." After U.S. BDS groups targeted Sabra in 2010, Strauss removed the wording from its Corporate Social Responsibility pages. But it has said nothing of withdrawing its support for IDF troops. coyo7e fucked around with this message at 00:43 on Jan 20, 2017 |
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Jan 20, 2017 00:38
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| # ¿ May 15, 2024 18:02 |
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Murgos posted:Yes, awesome. You are a special snowflake. "So yeah, if it doesn't involve Israelis, I'd be very interested."
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Jan 20, 2017 07:21
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