Ebook Download Feast: Food of the Islamic World

Ebook Download Feast: Food of the Islamic World

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Feast: Food of the Islamic World

Ebook Download Feast: Food of the Islamic World

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Review

“Telling a genuine food story that covers a quarter of the world’s population is a mighty task...One person who can wrestle with such a challenge is Anissa Helou. Her range of knowledge and unparalleled authority make her just the kind of cook you want by your side.” (Yotam Ottolenghi)“Helou’s recipes gracefully capture this world where food, religion, and culture are deeply intertwined, opening it to a broader audience and presenting it unfiltered.” (Taste)“...[D]ives deep into Islamic food culture and history... ’For a comprehensive selection, I would have needed more than one volume,’ and reading this engrossing book, one might wish she had more than one.” (Food & Wine)“Anissa Helou stops at nothing when it comes to research. Every recipe. . . is brought to life by its origin story and by Helou’s own experiences.” (Saveur)“Masterly...Helou captures the joy with which most Islamic communities regard food...Feast offers the perfect guide to the great cuisines of the Islamic world.” (Hidustan Times)“First an expert on Islamic art, then an expert on Islamic cuisine, world-class chef Helou’s book is part culinary revelation, part travel diary.” (Esquire)“Helou is both scholar and hedonist, which makes for the best kind of guide in the kitchen.” (Bon Appétit)“This substantial, meticulously researched cookbook is a gem, not only because of its in-depth and vast culinary information, but also because it includes an overview of Muslim world history, buttressed with helpful maps and stimulating stories.” (Forbes)“Weaving in culinary history, the author of Lebanon takes readers on a tour of Arab, Persian, and North African cooking.” (Publishers Weekly)“Don’t miss the history lessons and miniature profiles throughout: In Feast, Helou opens new doors in an area of the world that’s often figuratively or literally completely closed off.” (Eater)

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From the Back Cover

Richly colorful and timeless recipes from across the Islamic worldIn Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Indonesia to Pakistan, gathering some of its countries’ finest and most flavorful recipes for bread, rice, meats, fish, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani and Turkish kebabs along with lesser-known specialties such as Zanzibari grilled fish in coconut sauce and Tunisian chickpea soup. Suffused with history, brought to life with stunning full-color photographs, and inflected with Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon, featuring some of the world’s most inventive cultures and peoples.

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Product details

Hardcover: 544 pages

Publisher: Ecco (May 29, 2018)

Language: English

ISBN-10: 0062363034

ISBN-13: 978-0062363039

Product Dimensions:

8.5 x 1.6 x 10.5 inches

Shipping Weight: 4.8 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

18 customer reviews

Amazon Best Sellers Rank:

#31,496 in Books (See Top 100 in Books)

While looking for a new cookbook, the photos in Feast initially stood out as exceptionally pretty and the sheer volume and variety of recipes also impressed me. After receiving the book my family and I decided to make the kebabs and yogurt dish. The boys (only 2.5 + 5 yrs) loved helping mix the ingredients for the yogurt and carefully piercing the tomatoes onto skewers. Both dishes came out incredibly well and we can’t wait to try more recipes!!

This is a stunning book! I have already tried three recipes and they are delicious and easy to follow!

Love this massive book of diverse recipes. They are delicious! I know the recipes that I was already familiar with from the Syrian region were authentic. Would’ve loved more pictures but I’m willing to sacrifice the pages for more recipes.

Positive:A vast collection of recipes from practically every country with a Muslim population, providing single-stop shopping for the reader.Negative:The recipes appear to have been put together by a large team of assistants (not a crime by itself), but there’s been relatively modest editorial oversight and integration, besides the spelling and grammar check that a sub-editor no doubt performed. Details follow.1. Mysterious unexplained ingredients: Two ingredients, pul biber and mahlep are each mentioned in recipes, without a word of explanation, and no entry in either the index or the glossary of food ingredients. A Google search revealed the former to be Aleppo pepper (for which a medium-hot paprika or Kashmiri chili pepper can substitute), the latter the kernel of a type of cherry, which Wikipedia records as having a cherry+ bitter almond flavor.2. Many recipes are very modest variants of each other, notably the breads, but this is rarely noted: the recipes within a section seem to be arranged in a random order without categorization. For example, Middle-eastern Saj bread (pg. 6) and Indian Flatbread (Chappati, pg. 30) are virtual clones of each other, though from widely separated locales – unleavened flatbreads made with only flour, salt and water - the only difference is that Chappati contains a very small amount of oil (plus that used to oil the griddle), while the Saj recipe avoids the oil by using a non-stick pan (which I suspect isn't traditional :-) ). In fact, you can omit oil in the chappati recipe if you have a charcoal or gas flame to directly cook the bread, this is a flatbread variant called phulka.I would have expected the recipes within a section to be organized by technique: e.g., for breads, one might have unleavened breads, leavened baked breads, fried breads, stuffed breads and so on. By contrast, authors like Mark Bittman and Elisabeth Rozin are continually looking for, and pointing out, the similarities between recipes from diverse cuisines. (Rozin’s book “The Universal Kitchen” was devoted to this theme.)3. I was looking forward to offal recipes, which are completely absent. The majority of Muslims in India, where I come from, live in poverty or are lower-middle-class, and make do with ingredients that “refined” palates might reject, making them delicious through the clever use of spices, as well as extending meat by combining with legumes (as in the Haleem recipe, pg. 264). They also economize on expensive fuel (as well as save significant time) by using a pressure cooker, whose mention in this book is conspicuous by its total absence. (Step 2 of the Haleem recipe, simmering the meat, legumes and wheat berries, takes 2 hours total, which a pressure cooker would reduce easily to a third or less of that time.)4. Some recipes, if followed exactly, will most probably make you sick. The recipe for the Indonesian gado-gado pg. 385 (a variety of raw or lightly cooked vegetables plus other ingredients, served with a peanut-based dipping sauce) calls for using fermented shrimp paste (trassi) - an essential component of the sauce – without cooking. Trassi – overpowering by itself but delicious as a condiment – is bacteria-laden (anerobic bacteria perform the fermentation) and any recipe where it’s used must be cooked at least to boiling point. (I seriously doubt that the Indonesian Trassi exporters are using gamma irradiation to sterilize it.)By contrast, when recipes in books such as “the cooking of Singapore”, by Chris Yeo and Joyce Jue, employ belachan (the Malaysian equivalent of trassi), they will not only tell you to dry-roast it first to get rid of most of the smell, but will employ it as part of a spice paste (rempah) that is cooked until the oil in the paste rises to the top.5. The Index is not very useful, mostly omitting the (often well-known) ethnic names of recipes, except when the recipe is middle-eastern. Thus, you’ll find entries for Baklava, Fattoush, Tabbouleh, but gado-gado is missing – you’ll find under “egg and vegetable salad” even though a recipe that serves four includes two hard-boiled eggs each sliced in half. It wouldn’t have hurt to index the recipe under the ethnic name AND the western equivalent.As an example of conscientious indexing, I would cite Mark Bittman’s “The World’s Best Recipes”, which categorizes recipes in multiple ways: by major ingredient, by category (snack, appetizer, main course, dessert, beverage) and by region of origin.6. Some parts of the book simply reflect laziness. The entry for ras-al-hanout, a North African spice mixture, spends a third of a page just to eventually tell you that you should buy a brand that you like, By contrast, Paula Wolfert’s classic “The Food of Morocco” actually provides an example recipe, noting that you are free to innovate and modify it, since there are possibly as many variants for this recipe as there are spice-vendors in Morocco.7. Some recipes call for unnecessary steps: somebody wasn’t thinking when transcribing the recipe. Step 1 of a recipe for lamb shanks with yoghurt sauce (pg, 179) calls for simmering the shanks in 5 cups of water, periodically skimming the froth off the surface. Skimming is a standard technique for making clear soups, but later, only ¼ cup of the broth is added to the spiced yoghurt. The rest is presumably either poured down the sink (if you have wastefulness in your DNA) or saved for another use. In the latter case, unless you are using the broth for a clear soup, the broth’s clarity is immaterial.(In fact, the most common use of broth would be as an ingredient in other recipes, such as to cook food-grains such as rice. One of the great Paul Prudhomme’s cookbooks – I think it was “Fiery foods that I love” emphasized the use of stocks/broths for flavor, proclaiming “Water is only for washing!”)In summary, the book needed much more editorial input from Ms. Helou. I hope these defects will be remedied in a future edition. Pretty photographs and scads of recipes do not suffice to make a great cookbook: Bittman's "The World's Best Recipes" lacks a single color photo, but is far better organized and, to me at least, ultimately more useful.

All of the recipes I've tried so far have come out delicious and very close to the dishes that I've eaten at restaurants and in the Middle East. The pictures are gorgeous and the brief description of the history and culture of each dish is much appreciated. Best of all, the recipes on the whole are very accessible (maybe not the roasted baby camel hump) and can be easily made in an American kitchen. I love this cookbook and there's enough here to keep me busy for a long, long time!

I have a lot of cookbooks from the middle east, Israel, Turkish ... but this one became my favorite in only 3 weeks! Recipes are very easy to make and so good. Impressed few of my friends with Poussin tagine with carrots, olives and preserved lemon and the Iranian lamb and eggplant stew. I love the Iranian chicken in walnut and pomegranate sauce. I highly recommend it if you want very tasty meal with few ingredients. Thanks to Anissa Helou for this beautiful book.

what a wonderful book.informative, well written, well researched great book

Unbelievable depth of knowledge and taste displayed in this great, big book. Every dish sounds wonderful, the pictures are ravishing--just the greatest cookbook I've had in a long time. I'm giving it to three different good cooks this Christmas!

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