The Arabian Cookbook by Ramzi Choueiry
Traditional Arab Cuisine with a Modern Twist

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Synopsis

World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon’s first television chef and always having a bright smile on his face, Chef Ramzi now shares his finest and tastiest recipes in The Arabian Cookbook, which combines traditional dishes with a personal twist. With an introduction by Swedish chef Bo Masser and exquisite photographs by Bruno Ehrs, this comprehensive cookbook should be in every cook’s collection.  

Filled with a bountiful range of appealing dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them.  From classics like baba ghanoush, hummus, falafel, and baklava to the more exotic dishes such as dolmades stuffed with rice, squid in ink, sour chicken with sumac and walnuts, and fig marmalade with grape molasses, these tasty recipes bring the Arab culture right to your kitchen. Experience Arab cuisine with traditional dishes from Lebanon, Morocco, Iraq, and Egypt, and delight in the rich textures, appetizing aromas, and delicious flavors.  

These fifty-five recipes, ranging from appetizers, dips, and main courses to desserts and pastries, are perfect for those wishing to broaden their culinary expertise, as well as beginners who want to whip up some easy and delicious Arab dishes.

 

About Ramzi Choueiry

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Ramzi Choueiry studied business in Lyon, France, and then went on to learn culinary arts in Bournemouth College in the United Kingdom. After returning to Lebanon in 1993, he became the country's first television chef, and is currently the host of a live cooking show. He has previously written two cookbooks, The Culinary Heritage of Lebanon and Chef Ramzi.
 
Published October 1, 2012 by Skyhorse Publishing. 176 pages
Genres: Cooking. Non-fiction
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