A Middle Eastern Pantry - Essential Ingredients for Classic and Contemporary Recipes

Informationen zum Autor Lior Lev Sercarz is the chef and owner of La Boîte, a destination spice atelier in New York City, and the author of Mastering Spice and The Spice Companion . His collections are sold online and in select stores. He lives in New York City with his wife and children. Klappentext "A vivid and insightful exploration of Middle Eastern ingredients with 75 recipes and stunning on-location photography, from the author of Mastering Spice From sumac to za'atar and sesame to silan, Lior Lev Sercarz brings home cooks on a fantastical journey to the Middle East to learn about the region's most coveted recipes via its most sought-after ingredients. Through seventy-five delicious recipes, historical ingredient research, essays on artisans throughout the Middle East, and gorgeous photography, The Middle Eastern Pantry brings iconic Middle Eastern dishes home, and teaches readers how to buy, use, store, and think about ingredients. Smart ingredient sourcing and friendly tips take braises, roasts, dips, snacks, and spice blends to the next level. Chapters are organized by key ingredients like Olives, Spices, Nuts, and Legumes presenting an array of pantry staples and practical recipes such as homemade Tahini and fruit preserves. The Middle Eastern Pantry is the ultimate book for fans of deep flavor and dishes with even deeper roots"-- Leseprobe Introduction Pantry cooking is not just for times when grocery shopping feels like too much of a chore. It’s not about reaching into the dark corners of your cabinet to miraculously pull together dinner on a weeknight. For me, pantry cooking is the best kind of cooking. I love the ingredients that fill my shelves because I choose them with purpose—my pantry is a curated selection of items that add complexity, texture, richness, spice, acid, and more to whatever I’m making. Having a pantry that excites you can yield a more accommodating and flexible way of putting together a meal that allows for improvisation. Fresh produce or meat are essential, but you can’t turn them into delicious meals day in and day out without these staples. (And, of course, there are some meals that are entirely based on pantry items.) I was born in Israel and spent most of my childhood on a kibbutz in the north of the country. I roamed fields and orchards freely and foraged for pine nuts and berries with friends and for capers with my grandfather. While the food on the kibbutz was Ashkenazi Jewish–influenced, I was able to explore many of the various dishes of the Middle East when I went to friends’ houses. Tasting extraordinarily flavorful dishes like gormeh sabzi made by a friend’s mother was a formative experience for me. I soon learned about the food of my Iraqi, Turkish, and Egyptian neighbors. When we traveled to the local market or visited family in other regions, street food was the main way I explored the food beyond our kibbutz. “Ethnic” restaurants didn’t really exist in Israel in the 1980s, but there were plenty of stalls and carts at every market. Throughout the Middle East, a food market isn’t just for shopping— there’s also a sense of exploration. The market is where I first sampled Iraqi sabich sandwiches drizzled with amba (page 59), flaky Turkish bread called simit (page 133), and succulent shawarma seasoned with its namesake spice blend (page 37). The markets are one of the things I miss most now that I’ve moved away. I finished school, and during my time in the military, I realized how much I enjoyed cooking in the barracks and decided to become a professional chef. I worked in kitchens in Israel for several years, then moved to France to attend culinary school. I interned at the Michelin three-starred restaurant Les Maisons de Bricourt in Brittany—and it was there that I learned what extraordinary ingredients spices could be. The experience was remarkable. After a few years cooking in F...

Dettagli sul prodotto

• Autori: Lior Lev Sercarz, Emily Stephenson
• Editore: Clarkson Potter
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 13.06.2023
• EAN: 9780593235638
• ISBN: 978-0-593-23563-8
• Pagine: 288
• Dimensioni: 211 mm x 261 mm x 27 mm
• Categoria: Guide e manuali > Mangiare e bere > Cucina regionale