Zaitoun recipes from the Palestinian kitchen
Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh...
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| Format: | Book |
| Language: | English |
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New York
W. W. Norton & Company
2019
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| 001 | 92164 | ||
| 003 | MY-KLNDU | ||
| 005 | 20241220003440.0 | ||
| 008 | 221104 20192018nyuab 001 0 eng d | ||
| 020 | |a 9781324002628 (hbk) | ||
| 039 | 9 | |a 202211041312 |b VLOAD |c 202206240853 |d rafizah |c 202206240853 |d rafizah |c 202112281638 |d dewi |y 202111301519 |z dewi | |
| 040 | |a MY-KlNDU |b eng |c MY-KlNDU |e rda | ||
| 050 | |a TX 725.M628 |b K48 2019 | ||
| 090 | |a TX 725.M628 |b K48 2019 | ||
| 100 | 1 | |a Khan, Yasmin |e author | |
| 245 | 1 | 0 | |a Zaitoun |b recipes from the Palestinian kitchen |c Yasmin Khan ; recipe photography by Matt Russell ; travel photography by Raya Manaa' and Hosam Salem |
| 264 | 1 | |a New York |b W. W. Norton & Company |c 2019 | |
| 264 | 4 | |c © 2018 | |
| 300 | |a 256 pages |b color illustrations, map |c 26 cm | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 500 | |a Includes index | ||
| 505 | 0 | |a Palestine and me -- A beginning -- Welcome to Palestine -- The Palestinian store cupboard -- Mazzeh -- Haifa and Akka -- Salads -- Jerusalem -- Soups -- Nablus and Jenin -- Main courses -- Gaza -- Bethlehem -- Desserts -- Nazareth and the Galilee -- Menu planning. | |
| 520 | |a Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region's bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za'atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories. | ||
| 592 | |a IN/016036 |b 30/11/2021 |c RM 167.90 |h Innowawasan | ||
| 650 | 0 | |a Cooking, Arab | |
| 650 | 0 | |a Cooking, Middle Eastern | |
| 700 | 1 | |a Russell, Matt |e photographer | |
| 999 | |a vtls000101329 |c 92164 |d 92164 | ||