Author's IntroductionChapter One: SoupsChapter Two: BreadChapter Three: PastryChapter Four: SaladsChapter Five: Eggs, Cheese and YoghurtChapter Six: KubbaChapter Seven: FishChapter Eight: Poultry, Lamb and BeefChapter Nine: RiceChapter Ten: StewsChapter Eleven: Desserts and JamsChapter Twelve: DrinksGlossary
Lamees Ibrahim was born in Baghdad, and now lives in London with her husband and four grown up children. This is her first collection of recipes.
Iraqi food is simple, homey and thanks to this rather sensibly presented cookbook, easy for nonnatives to prepare. Author Ibrahim-who was born in Baghdad and now lives in London-presents more than 200 recipes in what was initially an attempt to capture for her children in written form the cooking traditions handed down orally through the generations but which has evolved into a formal compendium, illustrated by color photographs. There are earthy bean soups accented with cumin, turmeric and vermicelli; dense breads stuffed with ground meat, cheese or dates, and a host of light vegetable salads accented with lemon juice, parsley and olive oil. Ibrahim devotes an entire chapter to kubba, cracked wheat or rice flour domes that are filled with all manner of stuffings and then deep-fried, boiled or baked in sauce. Fried fresh-water fish, ground meat kebabs and cinnamon-spiked rice biryanis are other staples, followed by date and almond sweets and rosewater-doused pastries. With the easygoing style of a casual home cook, Ibrahim describes her dishes and ingredients in an appealingly narrative manner, encouraging a relaxed approach to preparation while explaining the customs and rites of Iraqi eating. Fresh and simple, Ibrahim's cookbook is a welcome addition for those interested in exploring an intriguing cuisine through its most authentic flavors. (July) Copyright 2009 Reed Business Information.
Ibrahim, who was born in Baghdad but has lived in London for many years, wrote this book for the young generation of Iraqis who, like her daughters, were born in the West and have never lived in or visited their homeland. She includes more than 200 recipes, many of them shown in color photographs. One of the few titles in English on the topic, this is sure to appeal to adventurous cooks interested in Middle Eastern cuisines, culinary institutions offering courses in ethnic cooking, and libraries serving ethnic communities. Copyright 2009 Reed Business Information.