A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York. IACP AWARD WINNER: The IACP Julia Child First Book Award, Presented by The Julia Child Foundation for Gastronomy and the Culinary Arts As featured in The New York Times, Food & Wine, The Boston Globe, Eater, Epicurious, NPR's The Splendid Table, WNYC’s All of It and more. Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them.
Hardcover
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