THE LEVANTINE VEGETARIAN: RECIPES FROM THE MIDDLE EAST (2024)
SALMA HAGE
UYU 2.372
UYU 2.790

UYU 2.093
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Temática:
Editorial: PHAIDON
Cantidad de páginas: 272
Peso: 1187g
ISBN: 9781838667641
Dimensiones: 27.5 x 21
Vibrant vegetarian home-cooking recipes, capturing the essence of the Middle East, from the award-winning author of the best-selling The Lebanese Kitchen
This glorious celebration of a bold vegetarian cuisine features 140 easy-to-make, bright, uplifting plant-based recipes, including classics such as falafels, hummus, and tabbouleh, as well as unique dishes reflective of region, religion, and culture across the Levant.
The food is fresh and delicious, whether its garlic-laced mezze dishes, pittas stuffed with pickles, tahini, and grilled vegetables, or sweet and spicy desserts. Covering a vast area straddling Africa, Asia, and the gateway to Europe, the book embraces the culinary traditions of all corners of the Cradle of Civilization.
Hage, one of the worlds authorities on Middle Eastern home-cooking, has taken her inspiration widely and created new fusion dishes alongside classics.
Featured recipes include: Parsnip and Cumin Beignets; Sesame Halloumi Fries with Chilli Yogurt; Black Lime and Herb Tofu; and Zaatar Cucumber Noodle Salad; and each is accompanied by newly-commissioned photography and double-page tablescapes that capture the vibrancy and the plentiful, sharing nature of the Middle Eastern dining table.
This glorious celebration of a bold vegetarian cuisine features 140 easy-to-make, bright, uplifting plant-based recipes, including classics such as falafels, hummus, and tabbouleh, as well as unique dishes reflective of region, religion, and culture across the Levant.
The food is fresh and delicious, whether its garlic-laced mezze dishes, pittas stuffed with pickles, tahini, and grilled vegetables, or sweet and spicy desserts. Covering a vast area straddling Africa, Asia, and the gateway to Europe, the book embraces the culinary traditions of all corners of the Cradle of Civilization.
Hage, one of the worlds authorities on Middle Eastern home-cooking, has taken her inspiration widely and created new fusion dishes alongside classics.
Featured recipes include: Parsnip and Cumin Beignets; Sesame Halloumi Fries with Chilli Yogurt; Black Lime and Herb Tofu; and Zaatar Cucumber Noodle Salad; and each is accompanied by newly-commissioned photography and double-page tablescapes that capture the vibrancy and the plentiful, sharing nature of the Middle Eastern dining table.
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