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Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary...
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Born in a small fishing village in Lebanon, Edy Massih grew up eating and cooking alongside his Teitas (grandmothers), Odette and Jacquo, who taught him the secrets to preparing delicious Lebanese food, including how to roll labneh balls and bind homemade kibbeh by hand. When Edy moved to the United States with his family at age ten, cooking soon became his solace, and from eighteen onward, Edy steadily built his career as a chef and caterer, specializing...
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"After defeating the necromancers and bringing alchemy back to the Alexandria Academy, Shad Hadid is ready for an exciting second term at school. It doesn't hurt that he's being called a hero, but the new lessons are harder than he expected and his mentor, Kahem, is nowhere to be found. When Shad intercepts a letter from an informant with a possible clue for thwarting the necromancers' evil plans once and for all, he's determined to help. Joined by...
5) Silverworld
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Desperate to help her ailing grandmother, Sami consults Sitti's spell book and falls into the magical Silverworld, where she must try to save the enchanted city and, perhaps, Sitti, too.
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"Every summer, Yasmine visits her family in Lebanon, and every Sunday, the whole family comes over for lunch. This summer Sunday, Yasmine has declared that she's making the hummus! But hummus is harder to make than she expects, and Yasmine has all sorts of questions: How much garlic should she add? Is it lemon juice or vinegar? And where does the sesame flavor come from? With a little help from Baba, Yasmine mixes in a bit of this, and a bit of that...
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Rose Previte introduces readers to the eclectic cultures of the region spanning North Africa, the Caucuses, and the Middle East through food, offering a nuanced, informed, and yet entirely warm and personal way in. Before opening her beloved Washington, DC, restaurants Maydān and Compass Rose, Previte traveled old spice trade routes to learn from home cooks, and it became apparent how adjacent cooking traditions informed and folded back on one another,...
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Since Chef José Andrés opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya’s menu has always showcased the region’s extraordinary food traditions while innovating in José’s signature style: delicious, surprising, and made for sharing.