Growing up in an Arab American household, rich traditional Arabic dishes were central to Blanche's family's life. However she noticed that previous generations of her family did not document these heirloom recipes on paper, but passed the cooking techniques only by word of mouth. So Blanche began a mission of cultural preservation, taking down the cooking methods and exact ingredients of these hundreds of year old recipes. She launched a popular YouTube cooking show called ''Feast in the Middle East'' to not only share these recipes with her family, but with the world. Some of these dishes are classical favorites, like smoky Syrian Muhammara dip with walnuts, pomegranate molasses and roasted peppers, ''Warak Enab, '' or rice and lamb rolled into tender grape leaves and cooked in a tomato broth, or Lebanese semolina custard scented with rose water called ''Layali Lubnan'' or ''Lebanese Nights''. Other dishes, like Musakhan, come from small and obscure villages like Ein Erik in the Palestinian West Bank. Musakhan is a sumac spiced chicken roasted on bread and smothered with caramelized onions and toasted pine nuts. Ancient recipes like chewy semolina date ring cookies called Ma'moul commemorate both Easter and Ramadan, while an over 1000 year old cinnamon spiced bulgur wheat porridge called Burbarra celebrates the Feast of Santa Barbara in the Arab Levant, Malta, and even Eastern Europe. While many of these dishes used to take hours to make, Blanche modernized these recipes to adapt to today's western palate and busy lifestyles. Readers will be able to recreate street foods like Chicken Shawarma and crispy Felafel in their own kitchens using easy techniques and familiar ingredients. Fusion dishes like Baklava Granola with pistachios and cardamom, Middle Eastern Nachos or ''Machos'' with pita chips and cucumber yogurt sauce, and a Lemon Cheesecake made with creamy labneh cheese adapt middle eastern spices and ingredients to western tastes. Today the ''Feast in the Middle East'' YouTube series has brought together a global cooking community in an unexpected and beautiful way. Now viewers are making these recipes in the United States, Canada, India, Australia, Spain, Korea and beyond. AUTHOR BIOGRAPHY: Blanche Araj Shaheen is the YouTube personality and host of the popular cooking show, Feast in the Middle East. Prior to her foray into food, she was a television host and reporter in both entertainment and news. She reported and hosted programs for PBS, G4 Television, and Link Media's ''Mosaic World News of the Middle East.'' She also became the first Arab American entertainment reporter, as a contributor for the ABC live show called ''View From the Bay.'' In 2010 Blanche made the switch to hosting her own YouTube cooking show, sharing heirloom recipes preserved by her mother and grandmother. With her journalism background, she decided to document the recipes in this cookbook, and Feast in the Middle East was born. She gives the historical relevance of many signature dishes, and shares personal stories from her own family traditions and trips to the Middle East. Aside from her ongoing cooking series on YouTube, Blanche's Feast In the Middle East has been featured on Virgin America Airlines AUTHOR HOME: Los Altos, C

A celebration of authentic Middle Eastern food, Feasts from the Middle East is packed with over 100 deliciously fresh, fragrant and flavourful dishes, inspired by the souks of Lebanon.

In Feasts, the highly-anticipated follow-up to the best-selling Persiana: Recipes from the Middle East and Beyond (2014) and Sirocco: Fabulous Flavors from the East (2016), award-winning chef Sabrina Ghayour presents a delicious array of authentic Middle Eastern dishes. Feasts is a sumptuous celebration of Persian food featuring more than 90 sophisticated yet approachable recipes for breakfast and brunch, weeknights, weekends, summer meals, vegetarian dishes, festive occasions, and comfort food. The author, who teaches cooking, is an expert on Middle Eastern food, and her voice is authoritative but friendly, making the recipes very accessible even to the most inexperienced cook. Chapter intros brim with passion for her homeland’s culinary delights, and her recipe methods are easy to follow. The author also provides suggestions for complete menus. From finger foods, mezze dishes, entrees, sides, desserts, and drinks, Feasts is a mouthwatering tour of Persian food for today’s home cook. Chapters and a sampling of recipes: Breakfast & Brunch: Goat cheese & filo pies, Cheddar & feta frittata with peppers, herbs & pul biber, Apple, cinnamon & raisin loaf with nigella honey butter Weekend Feasts: Pan-fried lamb steaks preserved lemon, cilantro & garlic, Pear & thyme tart, Mint tea mojito Quick-Fix Feasts: Spicy halloumi salad with tomatoes & fried bread, Harissa skirt steak sandwiches, Roasted apricots with ricotta, honey & pistachio crunch Vegetarian Feasts: Carrot, orange, ginger & walnut dip, Roasted Portobello mushrooms with pine nuts & halloumi, Garlic, fenugreek & cumin flatbreads Summer Feasts: Butterflied leg of lamb with pomegranate salsa, Pomegranate, cucumber & pistachio yogurt, Peach, feta & mint salad Lighter Feasts: Yogurt & harissa marinated chicken, Smoked salmon with capers, olives & preserved lemons, Eggplant rolls with goat cheese, herbs & walnuts Special Occasions: Jumbo prawns with tomato, dill & fenugreek, Beer roasted pork shoulder with plum sauce, Saffron roast potatoes, Charred cauliflower steaks with tahini, harissa honey sauce & preserved lemons, Cherry, dark chocolate & mint parfait Comfort Food: Black garlic, tapenade, & feta rolls, Lamb kofta roll, Harissa-infused leg of lamb with fenugreek & lime, Freekeh, tomato & chickpea pilaf

If you've ever dreamed of casting off your worldly possessions and traveling to your heart's content, this story about two intrepid seniors will inspire you no matter your age. Michael and Debbie Campbell felt they had one more adventure in them before considering retirement in the traditional sense, so they filled two rolling duffel bags with life's essentials (including their own pillows) and hit the road. Three years later, having sold their home in Seattle, their "Senior Nomad" lifestyle has no end in sight. Ride along as they share tales of living full-time in Airbnbs in over 50 countries and pay tribute to the many hosts who not only helped them live daily life, but also offered unique opportunities to experience their cities. From the barber's chair in Dublin and the dentist's chair in Split, to a wild motorcycle ride in Athens, a peek behind the Soviet Curtain in Transnistria, and the demise of a chicken for dinner in Marrakech, hosts made the Campbell's dream of adventure come true. Discover how Debbie and Michael find their next Airbnb, how they get there, and the many ways they enjoy their new city just as the locals do. Learn their tips and tricks for using Airbnb and how they get the most out of each stay, all while spending little more than they would have spent settled into their rocking chairs in Seattle.

This award-winning cookbook “dives deep into Islamic food culture and history” with colorful stories and a wide array of timeless recipes (Food & Wine). Renowned chef Anissa Helou is an authority on the cooking of North Africa, the Mediterranean, and the Middle East. She has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. In Feast, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples. “[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way.” —Yotam Ottolenghi WINNER OF THE JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD

The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant tradition of home-style vegetarian cuisine, from their abundant salads, dips and breads to delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed to be mixed and matched for sharing. With its stunning photography, New Feast offers modern interpretations of Middle Eastern food with more than 130 recipes inspired by the spirit of generosity that characterises the region. While vegetables are the stars, the recipes have variety with a selection of grains, legumes, couscous and rice, plus breads, butters, dips and preserves, and even an enticing assortment of fruit-focused ice creams, puddings, pastries and cakes. Think Winter tabbouleh; Eggplant pilaf with yoghurt & zhoug; Charred corncobs with almond-saffron butter; Spicy red hummus and Orange baklava cigars. Now available in a compact hardback, New Feast - one of eight books in the Maloufs' series of highly acclaimed food and travel books - is a rich and diverse compendium of vegetarian recipes with a Middle Eastern touch.

A stunning and comprehensive compendium of modern Middle Eastern recipes. The recipes in this luminous volume are inspired by countries that make up the Middle East—from North Africa and Moorish Spain through Turkey, Lebanon, Syria, and Jordan to Iran and the Arabian Peninsula. Malouf reflects the Middle Eastern spirit of generosity and sharing with the 300-plus recipes organized into seven sections including Soups, Small Dishes, Large Dishes, Side Dishes, Bakery, Sweet, and Larder. As refined and exquisite as the dishes look, they're all achievable in a home kitchen. Try goat cheese in vine leaves, seared scallops with almond crumbs or Egyptian eggs in dukkah to start, perhaps followed by veiled quail with rice, date and rose petal stuffing, or cardamom and honey-glazed duck breasts. For a red meat fix, there is the slow-cooked lamb with quinces or the whole beef fillet in coriander-peppercorn rub. Try the salmon grilled with fennel, lime and sumac with a honey-roasted pear and walnut Salad, wild mushroom couscous, or seven vegetable tagine. And to finish on a sweet note, there's sticky ginger cake, profiteroles with thick fig cream, watermelon and rosewater sorbet or even a Turkish Delight martini. Malouf brings the exotic spices and delicious flavors of Middle Eastern cuisine to life in your home!

** FREE SAMPLER ** `Cookery to me is about history and connection, but to remain vibrant, a cuisine must also evolve.' Thus author Rawia Bishara explains her approach in this book. She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. In Levant, she offers more than 100 recipes that represent a new modern style. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate. Relying on a traditional pantry (including olive oil, tahini, za'atar, sumac), she updates classic flavour profiles to dazzling effect. The Mediterranean diet has always been a healthy one, with so many of what we now call `superfoods' at its base. But here Rawia takes it a step further by focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role. These recipes represent the way more and more people eat and cook today. Among them are Cauliflower `Steak' with Pomegranate Molasses, Roasted Beetroot Hummus, Jerusalem Artichoke and Beef Stew, Peppers with Walnut Stuffing and Freekeh and Butternut Squash Salad. Levant explores the sensational cross-cultural possibilities of culinary exchange; it sets the path for the future of Middle Eastern cooking. www.tanoreen.com @tanoreen

The award-winning author of Mediterranean Street Food introduces readers to the sweet side of Middle Eastern cuisine with these seventy classic desserts. The seductive flavors of the Middle East have won over food lovers around the world, but the sweets of the region have remained largely unknown to Western palates—until now. Sweet Middle East, by doyenne of Middle Eastern cooking Anissa Helou, presents seventy classic desserts fragrant with spices, honey, dates, and nuts, and steeped in tradition. From Egyptian Bread Pudding to Turkish Fritters and Crispy Algerian “Crepes,” this is a delectable tour of Middle Eastern treats you won’t want to miss.

Provides an overview of food, hunting, and cooking in the Middle Ages.