- 出版社: Equinox Publishing Ltd; 2nd Revised edition (2013年1月1日)
- 精装: 574页
- 语种： 英语
- ISBN: 1845534573
- 条形码: 9781845534578
- 商品尺寸: 19.7 x 4.4 x 25.4 cm
- 商品重量: 1.78 Kg
- ASIN: 1845534573
- 用户评分: 分享我的评价
Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine (英语) 精装 – 2013年1月1日
REVIEWS OF THE FIRST EDITION "Humorous, insightful and a pleasure to read. Nawal Nasrallah blends recipes, culinary history, folklore, personal stories and art in a lively mix. Her recipes are precise and easy to follow, with tips and observations derived from her long experience with Iraqi cuisine. Highly recommended." PAULA WOLFERT, author of the award-winning Cooking of the Eastern Mediterranean "This cookbook is more than an introduction to Iraqi cuisine. It is in fact an introduction to Arab cooking in general, researched with the kind of depth not seen before in a cookbook of the Arab world and Middle East." CLIFFORD A. WRIGHT, winner of the James Beard/KitchenAid Cookbook of the Year and the Beard Award for Best Writing on Food for A Mediterranean Feast "A monument to energy, knowledge and enthusiasm. It is an account of origins and development as well as of the complex ethnic make-up of present-day Iraq." TOM JAINE, Petits Propos Culinaires "A project of meticulous and thorough research. Not only Iraqis will be proud of Nawal's achievement in presenting information, known in the main only to specialized Assyriologists and anthropologists, in such an accessible and easy-to-read volume." MARGARET OBANK, Banipal "A culinary odyssey through 8,000 years of Mesopotamian culture and some of the world's oldest recipes, preserved on 3,700-year old cuneiform tablets." RALPH BLUMENTHAL, New York Times "There are over 400 recipes, and the ones I have tried are wonderful. But although the recipes are in a way the main point of a cookbook, in another way they are here a mere vehicle for the stories, the food lore, the proverbs, the poetry, the word play and the sociological tidbits that Nasrallah has to share." CHRISTINE BARBOUR, Herald Times, Bloomington, Indiana
Nawal Nasrallah, a native of Iraq, is an award-winning researcher and food writer. Her English translation of Ibn Sayyar al-Warraq's tenth-century Baghdadi cookbook Kitab al-Tabikh, entitled Annals of the Caliphs' Kitchens was awarded "Best Translation" in the Gourmand World Cookbook Awards in 2007. Her recipes have featured in many magazines and newspapers, such as New York Times, Boston Globe, and Food and Wine. Her most recent book is Dates: A Global History (Reaktion, 2011).
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My only complaint is that I cannot seem to get my samoon to come out right, no matter what I try. But that's probably the oven, definitely not the recipe.
This is a wonderful book with really fun, easy food to try. We are having a great time with it.
Possibly the most important thing in a Middle Eastern cookbook is its recipe for Baklawa. In this fine cookbook, the section on Bawlawa stretches from page 465 through page 477, and the pages are large (8"x11")!
The author is an academic, so there are references, and the bibliography in the back looks like a great place to further any Mesopotamian food intrests.
On the downside, many of the images inside are rather poor resolution, and in one case an image overlays some text, but don't let that bother you. This is agreat book, and well worth the price.