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Soup For Syria by Barbara Abdeni Massaad
The world has failed Syria's 3.8 million refugees and some of the world's wealthiest countries have turned their backs on this humanitarian disaster. The need for food relief is great and growing. Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully photographed cookbook of delicious soups from around the world. All profits from the sales of this cookbook will be donated to help fund food relief efforts through various nonprofit organizations.
Soup For Syria by Barbara Abdeni Massaad
The world has failed Syria’s refugees and some of the world’s wealthiest countries have turned their backs on this humanitarian disaster. Syria’s neighbours—Lebanon, Jordan, Turkey and Iraq—have together absorbed more than 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors from all corners of the world have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups. Contributors include: Joe Barza, Mark Bittman, Anthony Bourdain, Sally Butcher, Alexis Couquelet, Aglaia Kremenzi, Carolyn Kumpe, Greg Malouf, Yotam Ottolenghi, Claudia Roden, Ana Sortun, Sami Tamimi, Alice Waters, Paula Wolfert, and many others. Profits from the sale of this cookbook will be donated to help fund food relief efforts to Syrian refugees.
Our Syria by Dina Mousawi
Syria is where food, memory, and resilience collide: recreate the flavors of this beautiful country in Our Syria, for delicious meals anywhere in the world. Syria has always been the meeting point for the most delicious flavors from East and West, where spices and sweetness collide. Even now, in possibly the country's darkest hour, Syrian families in tiny apartments from Beirut to Berlin are searching out the best tomatoes, lemons, pomegranates, and parsley to evoke the memory of home, keeping their treasured food history alive across continents. Friends and passionate cooks Itab and Dina met Syrian women in the Middle East and Europe to collect together the very best recipes from one of the world's greatest food cultures. They spent months cooking with them, learning their recipes and listening to stories of home. Recipes like the following elicit vibrant images of an ancient culture: Hot Yogurt Soup Fresh Thyme and Halloumi Salad Lamb and Okra Stew Chicken Shawarma Wraps Semolina and Coconut Cake Our Syria is a delicious celebration of the unique taste, culture, and food of Syria-and a celebration of everything that food and memory can mean to an individual, to a family, and to a nation.
Mouneh by Barbara Abdeni Massaad
PRESERVING FOOD AND CULTURE THE LEBANESE WAY -- The very best memories connecting us to time and place are often stimulated by the tastes and smells of our childhood. Freshly-baked bread, hot from the oven, sweet homemade jam dribbling down our chins, or the burst of flavor in each dried grape?these memories bring a smile to our faces even as they call to mind the people who made them possible. Do you remember working alongside your grandmother as she lovingly preserved garden-fresh foods to set back for the winter? You watched Jiddo (grandfather) patiently prepare his arak, but could you reproduce his efforts from memory? Are you lucky enough that they kept written records of recipes gleaned from family history and years of experience? If so, count yourself among the very fortunate minority. The reality for many of us is that we no longer enjoy such a strong connection to our culinary roots. As much as we might wish the contrary, the beauty and simplicity of home-preserved pantry items, the mouneh, taken for granted during our childhood, often seems a lifetime away. In Barbara Abdeni Massaad?s book, Mouneh: Preserving Foods for the Lebanese Pantry, we?ve been thrown a lifeline to a piece of our cultural and culinary identity. So many things we would love to recreate for our own families become possible within these pages, thanks to the author?s diligent research, stunning photography, simply presented instructions and delightful stories.
Aromas Of Aleppo by Poopa Dweck
When the Aleppian Jewish community migrated from the ancient city of Aleppo in historic Syria and settled in New York and Latin American cities in the early 20th century, it brought its rich cuisine and vibrant culture. Most Syrian recipes and traditions, however, were not written down and existed only in the minds of older generations. Poopa Dweck, a first generation Syrian–Jewish American, has devoted much of her life to preserving and celebrating her community's centuries–old legacy. Dweck relates the history and culture of her community through its extraordinary cuisine, offering more than 180 exciting ethnic recipes with tantalizing photos and describing the unique customs that the Aleppian Jewish community observes during holidays and lifecycle events. Among the irresistible recipes are: •Bazargan–Tangy Tamarind Bulgur Salad •Shurbat Addes–Hearty Red Lentil Soup with Garlic and Coriander •Kibbeh–Stuffed Syrian Meatballs with Ground Rice •Samak b'Batata–Baked Middle Eastern Whole Fish with Potatoes •Sambousak–Buttery Cheese–Filled Sesame Pastries •Eras bi'Ajweh–Date–Filled Crescents •Chai Na'na–Refreshing Mint Tea Like mainstream Middle Eastern cuisines, Aleppian Jewish dishes are alive with flavor and healthful ingredients–featuring whole grains, vegetables, legumes, and olive oil–but with their own distinct cultural influences. In Aromas of Aleppo, cooks will discover the best of Poopa Dweck's recipes, which gracefully combine Mediterranean and Levantine influences, and range from small delights (or maza) to daily meals and regal holiday feasts–such as the twelve–course Passover seder.
Syria S Secret Library by Mike Thomson
The remarkable story of a small, makeshift library in the town of Daraya, and the people who found hope and humanity in its books during a four-year siege. Daraya lies on the fringe of Damascus, just southwest of the Syrian capital. Yet for four years it lived in another world. Besieged by government forces early in the Syrian Civil War, its people were deprived of food, bombarded by heavy artillery, and under the constant fire of snipers. But deep beneath this scene of frightening devastation lay a hidden library. While the streets above echoed with shelling and rifle fire, the secret world below was a haven of books. Long rows of well-thumbed volumes lined almost every wall: bloated editions with grand leather covers, pocket-sized guides to Syrian poetry, and no-nonsense reference books, all arranged in well-ordered lines. But this precious horde was not bought from publishers or loaned by other libraries--they were the books salvaged and scavenged at great personal risk from the doomed city above. The story of this extraordinary place and the people who found purpose and refuge in it is one of hope, human resilience, and above all, the timeless, universal love of literature and the compassion and wisdom it fosters.
Cook For Syria The Recipe Book by Clerkenwell Boy
A special edition cookbook for #CookforSyria to raise additional awareness and funds for the world's largest humanitarian crisis, with all profits going to Unicef's Syria Relief Fund. The ongoing conflict in Syria has caused the largest humanitarian crisis since WW II, with the lives of more than 8 million children in danger. Many have lost family and friends and have been forced to flee their homes. 50% of all Syrian refugees are children and boys as young as seven are being recruited to fight. The risk of losing a generation grows every day. The #CookForSyria Recipe Book is the product of a hugely successful fundraising initiative organised by Clerkenwell Boy (@clerkenwellboyEC1, 151,000 followers on Instagram) and SUITCASE Magazine. The month-long campaign focusing around Syrian cuisine involved some of the world's greatest chefs, including Yottam Otolenghi, Jamie Oliver and Angela Hartnett, and their recipes are included here.
The Immigrant Cookbook by Leyla Moushabeck
In these times of troubling anti-immigrant rhetoric, The Immigrant Cookbook offers a culinary celebration of the many ethnic groups that contribute to a vibrant food culture. This beautifully photographed cookbook features starters, soups, salads, mains, desserts, and side dishes - some familiar favourites, some likely to be new encounters - by immigrant chefs from Africa, Asia, Latin America, the Caribbean, the Middle East, Europe, and Australia.
Delectable recipes from the medieval Middle East This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.
Man Oush by Barbara Abdeni Massaad
Offers recipes for creating different varieties of the Lebanese national pie for anytime of day.