Best Middle Eastern Cooking, Food & Wine Books

Here you will get Best Middle Eastern Cooking, Food & Wine Books For you.This is an up-to-date list of recommended books.

1. Jerusalem: A Cookbook

Author: by Yotam Ottolenghi
English
320 pages
1607743949

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A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011. In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home citywith its diverse Muslim, Jewish, and Christian communities.

Both men were born in Jerusalem in the same yearTamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.


2. Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch

Author: by Jake Cohen
English
272 pages
035835398X

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A New York Times bestseller! A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world. When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous.

But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more. In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers.

Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake’s Perfect Challah Roasted Tomato Brisket Short Rib Cholent Iraqi Beet Kubbeh Soup Cacio e Pepe Rugelach Sabich Bagel Sandwiches, andMatzo Tiramisu.


3. Gazoz: The Art of Making Magical, Seasonal Sparkling Drinks

Author: by Benny Briga
Artisan (June 1, 2021)
English
224 pages

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Summer’s freshest sparkling drink…. In Gazoz, Mr. Briga and Ms. Sussman show how to craft syrups, layer flavors, and create a drink that reflects what’s in your own garden or grocery store. The Wall Street Journal A sparkling book of inspiration …

[The recipes] are at once fragrantly subtle and richly complex. The New York TimesThis book is sure to delight your palate and quench your thirst! David Zilber, coauthor of The Noma Guide to FermentationZERO ALCOHOL, 100% DELICIOUSNESS Starting with plain sparkling soda, a gazoz layers in fresh fruits and flowers, aromatic herbs and spices, ferments, syrups, and other artisanal ingredients, all to create a beautiful marriage of flavor and fizz.

In Gazoz, discover recipes for stone fruit gazoz, citrus gazoz, even milkshake gazoz using nut butters. The possibilities are endless, the results amazing. It’s the best nonalcoholic drink you’ve ever tasted, and by far the most fun to make.


4. Bavel: Modern Recipes Inspired by the Middle East [A Cookbook]

Author: by Ori Menashe
English
304 pages
0399580921

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From the acclaimed chefs behind award-winning Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than eighty recipes that celebrate the diversity of Middle Eastern cuisines. Ori and Genevieve manage to pull off a style of cooking that is both familiar (and therefore comforting) but also new (and therefore fresh and exciting).

This is the sort of food I could live on. Yotam OttolenghiWhen chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide.

Bavel, the cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-baked flatbreads; fall-off-the-bone meats and tagines; buttery pastries and tarts; and so much more.


5. Falastin: A Cookbook

Author: by Sami Tamimi
Ten Speed Press
English
352 pages

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A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner120 recipes shaped by his personal story as well as the history of Palestine. IACP AWARD FINALIST LONGLISTED FOR THE ART OF EATING PRIZE NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Forbes Bon Apptit NPR San Francisco Chronicle Food Network Food & Wine The Guardian National Geographic Smithsonian Magazine Publishers Weekly Library Journal Truly, one of the best cookbooks of the year so far.

Bon Apptit The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever.

In Falastin (pronounced fa-la-steen), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan RiverEast Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Striprecounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi.


6. Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook

Author: by Adeena Sussman
Avery (September 3, 2019)
English
368 pages

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“We should all be cooking like Adeena Sussman.”-The Wall Street Journal”Sababa is a breath of fresh, sunny air.”-The New York TimesIn an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means “everything is awesome,” and it’s this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen.

Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks-juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel.

Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples- tahini, sumac, silan (date syrup), harissa, za’atar-to delicious effect, while also introducing more exotic spices and ingredients.


7. Bottom of the Pot: Persian Recipes and Stories

Author: by Naz Deravian
Flatiron Books
English
384 pages

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Winner of the IACP 2019 First Book Award presented by The Julia Child FoundationLike Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture’s cooking to a broad audience that has no idea what it’s been missing.

America will not only fall in love with Persian cooking, it’ll fall in love with Naz. Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good CookingNaz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz’s celebrated essays exploring the idea of home.

At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice.


8. Zahav: A World of Israeli Cooking

Author: by Michael Solomonov
Mariner Books
English
368 pages

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James Beard Award winner of Outstanding Restaurant (2019) James Beard Award winner of Outstanding Chef (2017)James Beard Book of the Year and Best International Cookbook (2016)The James Beard Awardwinning chef and co-owner of Philadelphia’s Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.

Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Apptit, (“an utter and total revelation”), and Eater (“Zahav defines Israeli cooking in America”).

Zahav showcases the melting-pot cooking of Israel, especially the influences of the Middle East, North Africa, the Mediterranean, and Eastern Europe. Solomonov’s food includes little dishes called mezze, such as the restaurant’s insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called “Jerusalem in a bowl.” It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that’s a celebration in itself.


9. Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day: A Cookbook

Author: by Eden Grinshpan
Clarkson Potter
English
272 pages

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Completely redesigned for today’s generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine.

This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book’s hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes.

The 2011 Edition of Food of Life is a labor of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij’s children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation.

11. The Arabesque Table: Contemporary Recipes from the Arab World

Author: by Reem Kassis
English
256 pages
1838662510

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“The Arabesque Table is full to the brim with dishes which are rooted in tradition and at the same time creatively (and deliciously!Transcend it. It is wonderful!” – Yotam Ottolenghi Refreshing is the best word to describe Ms. Kassis’s book The Arabesque Table zooms out, examining both the history and the evolution of Arab dishes, suggesting another, richer approach to understanding food.

Wall Street Journal Acclaimed author Reem Kassis returns with a one-of-a-kind collection of original contemporary recipes tracing the rich history of Arab cuisine. The Arabesque Table takes inspiration from the traditional food of the Arab world, weaving Reem Kassis’s historic research and cultural knowledge with her contemporary interpretations of an ancient, remarkably diverse cuisine.

In her personal, engaging voice, Reem bridges past and present to open up the world of Arabic cooking today, showcasing a mosaic of 130 delicious, accessible home recipes. Organized by primary ingredient, the recipes and vivid photographs bring the dishes to life while her narrative offers not only a sense of taste, but a sense of time and place as well.

12. Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi [A Cookbook]

Author: by Yotam Ottolenghi
Ten Speed Press
English
352 pages

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The hotly anticipated follow-up to London chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method. Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach.

Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables

13. Peas, Love and Carrots

Author: by Danielle Renov
English
432 pages
1422625788

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Delicious recipes and beautiful art and photos worthy of space in your kitchen and on your coffee table! An extension of the @peaslovencarrots community Danielle has built, where tens of thousands of people tune in daily for recipes and cooking tutorials, lifestyle tips, and all things family related!

With 254+ approachable recipes and 186+ gorgeous photos that draw inspiration from Danielle’s Sephardic and Ashkenazi roots, there is plenty in here for every person and every occasion! Filled with tips + tricks, stories, anecdotes, and insights that leave us laughing, teach us how to be better cooks, and make us proud of our lives in the kitchen and of the food that we serve to beloved friends and family.

14. Ottolenghi: The Cookbook

Author: by Yotam Ottolenghi

Ten Speed Press
English
304 pages

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Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

Yotam Ottolenghi’s four eponymous restaurantseach a patisserie, deli, restaurant, and bakery rolled into oneare among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.

The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.

15. Honey & Co: Chasing Smoke: Cooking Over Fire Around the Levant

Author: by Sarit Packer
Pavilion (May 25, 2021)
English
256 pages

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Award-winning duo Honey & Co present delicious Middle Eastern dishes to cook over fire or grill. Join Sarit and Itamar on a journey filled with flavor and fire as they visit their favorite cities collecting recipes, stories, and the best of culinary culture along the way.

Organized into five ingredient-led chapters (Fruit and Vegetables; Fish and Seafood; Chicken and Other Birds; Lamb, Beef and Pork; and Bread and other unmissables), it couldn’t be easier to create a simple mouth-watering meal for two or a joyful feast for friends and family.

The book also includes five city features on Alexandria, Egypt; Amman, Jordan; Acre, Israel; Izmir, Turkey; and Thessaloniki, Greece; all bursting with culinary inspiration. Praise for At Home: Just the sort of food I want to eat: welcoming, abundant, and with as much heart as flavor.Nigella Lawson