Category:

 Middle Eastern/Moroccan/Jewish

Reading Level:5 Cooking

Tulum a much acclaimed modern Turkish restaurant in Melbourne, awarded in 2018 its first Chefs Hat by the Melbourne Good Food Guide, is the creation of one of Australia's most exciting new chefs, Coskun Uysal.
With 7 chapters representing the 7... read more

Tulum - Modern Turkish Cuisine
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BEST COOKBOOK OF THE YEAR - Observer Food Monthly Awards 2014
Persiana: the new must have cookbook. Sabrina Ghayour's debut cookbook Persiana is an instant classic.... The Golden Girl - Observer Food Monthly
A celebration ... read more

Persiana: Recipes from the Middle East & Beyond
$39.99(AUD) inc GST
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Category:

 Middle Eastern/Moroccan/Jewish

Awards:Winner of Glenfiddich Award (Food) 2005 Winner of Andre Simon Memorial Fund Award: Food 2005

In this enchanting book, Claudia Roden returns to the countries of Turkey, Lebanon and Morocco in search of new and old recipes and to find out how cooking has evolved since she first introduced us to these cuisines in the 1960s. The result is a tribute to the different culinary histories and contempo... read more

Arabesque: Sumptuous Food from Morocco, Turkey and Lebanon
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People are passionate about hummus. This versatile, cheap and healthy dip a true staple of the eastern Mediterranean, where every restaurant wants to be known as makers of the best hummus in town. The Hummus Bros. offer the best hummus in London and now they bring it to the world via their first book.... read more

Nophoto
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Salmagundi is a 17th-century English word denoting a salad dish comprising, well, everything. The nearest modern equivalent is Fiambre, a Guatemalan salad containing in excess of twenty ingredients. This comprehensive new book from acclaimed author Sally Butcher looks at salad bowls across the world i... read more

Salmagundi: Salads from the Middle East and Beyond
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Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern lsraeli cuisine, attracting notice from the New York Times, Bon Appetit, ("an utter and total revelation"), and Eater ("... read more

Zahav: A World of Israeli Cooking
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Category:

 Middle Eastern/Moroccan/Jewish

A dazzling cookbook with vibrant recipes, captivating stories and stunning photography from Palestine 'A moving, hugely knowledgeable and utterly delicious book' Anthony Bourdain'A big bowl-full of delicious Palestinian recipes, plus lots of insightful and moving stories... read more

Zaitoun
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Step inside Easy Tagine with simple-to-follow recipes and gorgeous photography, and immerse yourself in the fabulous scents, tastes and colours that are rife in Moroccan cuisine.
 
Step inside Easy ... read more

Easy Tagine - 100 Delicious Recipes for Moroccan One-Pot Cooking
$19.99(AUD) inc GST
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In "Classic Lebanese Cuisine", author Chef Kamal Al-Faqih presents 180 dazzling recipes that take full advantage of the range and depth of authentic Lebanese cuisine. Featuring favorites such as baba ghannouj, tabbouli, and kibbi, Chef Kamal also present... read more

Classic Lebanese Cuisine
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Category:

 Middle Eastern/Moroccan/Jewish

Awards:Winner of Montana New Zealand Book Awards: Readers' Choice Award 2005. Shortlisted for Montana New Zealand Book Awards: Lifestyle and Contemporary Culture Category 2005.

Marrakech, Casablanca, Fez - names that have the power to excite the senses with images of mosaics and spices, snake charmers and souks. Layered with the influences of Spanish, Portuguese, French and Arab invaders, Morocco is one of the world's most photogenic locations and its cuisine is as colorful ... read more

Made in Morocco : A Journey of Exotic Tastes and Places
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Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank - the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion. These dishes represent the flavours of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks (her... read more

Olives, Lemon & Za'atar: The Best Middle Eastern Home Cooking
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Fress (Yiddish): 'to eat copiously and without restraint' Emma Spitzer's style of cooking is unfussy and uncomplicated, extracting the maximum flavour from the humblest of ingredients without spending hours in the kitchen. Her melting po... read more

Fress: Bold Flavours from a Jewish Kitchen
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