Klik op een omslag om naar Google Boeken te gaan.
|
Bezig met laden... Sweet Delights from a Thousand and One Nights: The Story of Traditional Arab Sweetsdoor Habeeb Salloum
   Geen Bezig met laden...
 Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek.  ErstwhileEditor | Mar 13, 2016 |  geen besprekingen | voeg een bespreking toe
Onderscheidingen
Which dessert is named after the heroic third-century Queen Zenobia of Palmyra? Which luscious rice pudding shares its name with the eighth-century Abbasid Caliph al-Ma'mun? How does one make the perfect Baqlawah? Blending cookery with culture and recipes with history, this is the fascinating and delectable story of traditional Arab sweets. The authors here take us on a culinary journey across Iraq, Syria, Egypt and al-Andalus, presenting readers with clear and easy-to-recreate recipes from across the medieval Arab world. Filling the tables of caliphs and noblemen, these sumptuous desserts of saffron and rose water conjure the opulence and grandeur of the medieval Islamic world. Bringing together tenth- to fourteenth-century Arabic texts, the authors retrace the history of these sweet dishes, reviving the original recipes and following their development and influence over the centuries into non-Arabic speaking lands. Honey, dates, figs and pomegranates are just a few ingredients featured in this exquisite selection of mouth-watering desserts which have been modernised for cooks to try at home, all woven together with medieval poems and stories. From delicious pastries, filled with pistachios and fragrant syrups, to luscious puddings, biscuits, and pies, it is the ideal addition to any kitchen. A unique insight into Middle Eastern culinary history, this book is a must-have for anyone with a sweet tooth. Geen bibliotheekbeschrijvingen gevonden. |
Actuele discussiesGeenPopulaire omslagen
 Google Books — Bezig met laden...GenresDewey Decimale Classificatie (DDC)641.8609174927Technology Home and family management Food And Drink Cooking Specific Dishes Desserts International DessertsLC-classificatieWaarderingGemiddelde: (4)
Ben jij dit?Word een LibraryThing Auteur. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
1
This book delves into the history of Arab sweets and provides both historic and modern recipes for them. The latter allows the reader to easily compare early medieval approaches to those desserts with the versions and nonArab offspring that are still made today. The authors also present intermediate steps between old and new.
The history and recipes are broken into the following chapters:
• Basic Recipes;
• Pastries;
• Cookies;
• Cakes and Pies;
• Candies; and
• Puddings and Other Sweet Delights.
Also worth noting are the glossary and the bibliography. In addition, see the section “Key Ingredients in Arab Sweets”, pp. 3-4, and the Arabic terms that are sprinkled throughout the book.
Note that the recipe names are almost always in transliterated Arabic, and most such names will not be recognized by those of us who lack significant knowledge of the topic and the language.
This is a terrific book! I look forward to acquiring the subsequent book by this trio!
Recipes that catch my eye (limited to redactions, also by my avoidance of deep-fat frying... and lengthy puttering): thick custardlike cream for fillings**** (p. 16; aka Arab pudding / Arab cornstarch pudding with rosewater and orange blossom water; OMG! Do it! Just eat it as is, probably reducing the cream); sweet sambusa (p. 21; see the filling; possibly try as croissant filling → Arab-style almond croissants; filling includes almonds, cinnamon, cardamom, and rosewater); baqlawa (p. 29; xref: baklava; see use of orange blossom water, also comment re making a drier, less-sweet version at bottom of p. 29); pistachio-stuffed cookies*** (p. 113); almond-filled cookies (p. 115); Arab shortbread (p. 128; with orange blossom water); polvorones a la Andaluza (p. 129; with rosewater and cinnamon; related to wedding cakes, snowballs; a possible alternative to snowballs → holiday cookie); creamy milk pudding topped with apricot paste*** (p. 204; a layered pudding, bottom part includes orange blossom water, rosewater, almonds, and pistachios; top contains dried apricots and orange juice); jellied watermelon pudding** (p. 207; with rosewater, cinnamon, candied fruit, pistachios); fig and almond balls (p. 212; with orange, rosewater, and cinnamon); semolina balls*** (p. 223; interesting; try a smaller amount); with pomegranate syrup, rosewater, almonds, cinnamon, etc.); honeyed dates** (p. 231; dates stuffed with almonds in a syrup that contains rosewater, cinnamon, ginger, and poppyseeds); dates stuffed with almond paste**** (p. 231; make your own almond paste, includes orange blossom water and cinnamon); dates stuffed with pistachio paste*** (p. 233; make your own pistachio paste, includes rosewater); dates soaked in watermelon** (pages 233, 234; different; try a smaller amount in a smaller melon). (