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The recipes in Food Fit For Pharaohs are simple, easy to follow and beautifully illustrated with pictures of food and feasting borrowed from ancient wall-paintings and papyri. More importantly, the food — 35 simple, easy to follow recipes such as "pocket loaves", dried fig and apricot jam, and fish with Tarator sauce — tastes great! Yum!
"For years, my children had endless questions about my childhood in Cairo. To quiet them, I told them stories about growing up in a big house surrounded by a large, tumultuous family. The stories seemed exotic and unreal to them." Colette says. "They also wondered about my love-hate relationship with my mother, my passion for food, and my true identity. Was I French? Egyptian? Catholic? Jewish? Memories of a Lost Egypt tells the story."
This is a small book - but a real gem!
There's also a large print edition of Apricots On The Nile (2004) and she has written many other cookbooks.
Archaeological discoveries in workmen's villages (Amarna, Kahun and Deir el-Medina) have revealed how the ancients used their garden plots and kitchens, and prepared and preserved their food (fermenting fresh milk for example). This was a culture with forty-something bread-related words, where your need to brew beer could justify your absence from work and where food and drink were as important to the dead as to the living. This slim book (with line drawings, illustrations and glossary) packs in a lot of accurate and interesting detail.
John Feeney, a documentary film maker and photographer of Egyptian life who also loves cooking, shares his favourite egyptian recipes. Winter soups using traditional Egyptian ingredients - lentils, cumin, leeks, garlic, and gargir (Egyptian rocket), and iced summer soups - melons, pomegranates, guavas, and strawberries - are illustrated by Feeny's own photography. A beautiful and highly readable book - fascinating details about the ingredients are guaranteed to inform you or make you smile ... "dangerous" nutmeg and "exotic" ginger apparantly have aphrodisiac power!
480 spiral-bound recipes - from basics such as foul midammis and kushari, to roast leg of lamb and baked stuffed fish, the recipes cover a wide spectrum of traditional Egyptian Mezze, Breakfast, Main Courses, Sweets and Desserts, and Beverages. Includes advice on shopping, food preparation, and unusual ingredients and also gives Arabic names for ingredients and recipes, which could help if you are using the book on holiday in Egypt.
A useful handbook providing a brief introduction to the background of North African cooking - culinary traditions, equipment, ingredients etc. followed by well organised recipes, and sections about spice mixes and drinks and full page illustrations.
The recipes are not only from Egypt, but also from Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates - countries all been shaped by many empires - Persian, Islamic, Ottoman, Byzantine and Roman!
Specially commissioned photographs portray each ingredient, and fascinating information about historical background, cultivation and production methods are included.