Reviews
"...a new champion of Middle Eastern food." -Yotam Ottlenghi, author of Jerusalem: A Cookbook "An exploration of Middle Eastern and North African cuisines by the Beirut-born author of the food blog Dirty Kitchen Secrets."--William Grimes, The New York Times "Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater." - Publishers Weekly (August 5, 2013) "Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!" - Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia "Bethany's book explores home cooking (with a regional perspective) from Egypt, Palestine, Morocco, Syria, Turkey, Jordan, and Lebanon. Sections cover meze, poultry, meat, seafood, vegetarian, and desserts. Additional sections in the back include an explanation of common ingredients kept in the Middle Eastern and North African pantry, basic recipes and methods (dips, condiments, spice mixes, stocks, breads, and how to prepare and cook rice and chickpeas) and suppliers." - www.gwen-photoblog.blogspot.com (November 26, 2013), "Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it!"--Yotam Ottlenghi, author of Jerusalem: A Cookbook "Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater." - Publishers Weekly (August 5, 2013) "Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!" - Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia "Bethany's book explores home cooking (with a regional perspective) from Egypt, Palestine, Morocco, Syria, Turkey, Jordan, and Lebanon. Sections cover meze, poultry, meat, seafood, vegetarian, and desserts. Additional sections in the back include an explanation of common ingredients kept in the Middle Eastern and North African pantry, basic recipes and methods (dips, condiments, spice mixes, stocks, breads, and how to prepare and cook rice and chickpeas) and suppliers." - www.gwen-photoblog.blogspot.com (November 26, 2013), "Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it!"--Yotam Ottlenghi, author of Jerusalem: A Cookbook "Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater." - Publishers Weekly (August 5, 2013) "Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!" - Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia, "Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it!"--Yotam Ottlenghi, author of Jerusalem: A Cookbook "An exploration of Middle Eastern and North African cuisines by the Beirut-born author of the food blog Dirty Kitchen Secrets."--William Grimes, The New York Times "Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater." - Publishers Weekly (August 5, 2013) "Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!" - Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia "Bethany's book explores home cooking (with a regional perspective) from Egypt, Palestine, Morocco, Syria, Turkey, Jordan, and Lebanon. Sections cover meze, poultry, meat, seafood, vegetarian, and desserts. Additional sections in the back include an explanation of common ingredients kept in the Middle Eastern and North African pantry, basic recipes and methods (dips, condiments, spice mixes, stocks, breads, and how to prepare and cook rice and chickpeas) and suppliers." - www.gwen-photoblog.blogspot.com (November 26, 2013)
Synopsis
New Cookbook from Former Miss Lebanon Explores Modern Middle Eastern Cooking The Middle East cradles an ancient cuisine one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of home cooking which revolves around humble, yet delicious vegetables and grains. It is these that routinely welcome home hungry school children and soothe the appetites of tired workers. They too must be shared with the world. For the past five years, Lebanese-American Bethany Kehdy has sought to demystify Middle Eastern food through her blog DirtyKitchenSecrets.com and her "Taste of Lebanon" tours. In her debut book, "Pomegranates & Pine Nuts," she provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious.", New Cookbook from Former 'Miss Lebanon' Explores Modern Middle Eastern Cooking The Middle East cradles an ancient cuisine--one of the oldest in the world. Despite its pedigree, conflict in the region has largely kept it under wraps to a wider audience. Hummus, tabbouleh, and stuffed vine leaves now receive global recognition, but there still exists this vast and distinct culinary heritage that remains unexplored: wholesome stews, exotic casseroles and a range of home cooking which revolves around humble, yet delicious vegetables and grains. It is these that routinely welcome home hungry school children and soothe the appetites of tired workers. They too must be shared with the world. For the past five years, Lebanese-American Bethany Kehdy has sought to demystify Middle Eastern food through her blog DirtyKitchenSecrets.com and her Taste of Lebanon tours. In her debut book, Pomegranates & Pine Nuts , she provides 100+ new recipes that will introduce you to the wonders of the Middle East and change any thought you might have had that this hearty cuisine is complicated or laborious.
