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Full of flavour...generous...made for sharing.Israeli-born chef Michael Rantissi has converted the brunching crowds from customary bacon and eggs to his sharing plates laden with falafel, labneh, spicy dukkah and pita bread warm from the oven.Yet his reach extends much further than breakfast at his busy inner-city Sydney bistro. He makes the best of fresh ingredients to create mouthwatering meals: hearty slow-cooked braises, spicy burgers, spectacular fish dishes, plus an array of salads that will knock your socks off. To finish are delicious pastries, breads and syrup-laden cakes that turn a meal into a feast.Falafel for Breakfast brings you 140 easy recipes that open up a world of Middle Eastern flavours for the home cook.

Book is in NEW condition. 0.71

In Falafel For Breakfast, ingredients are put first and foremost at the centre, opening the door to a greater understanding and appreciation of Middle Eastern cuisine, from tahini and halva to pomegranate and dates. The recipes go from basics like hummus, aioli and falafel; to Persian eggplant risotto; date and dukkah brownies; chocolate and pistachio baklava. Living in multi cultural Sydney, Rantissi has lightened and brightened traditional recipes without ever losing sight of their origins and traditions. As Michael says, 'if my mother knew I was serving falafel for breakfast, and people were loving it, she would be amazed'.

Beyond Hummus and Falafel is the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a tense political context. At the household level, Palestinian women govern food culture in the home, replicating tradition and acting as agents of change and modernization, carefully adopting and adapting mainstream Jewish culinary practices and technologies in the kitchen. Food is at the center of how Arab culture minorities define and shape the boundaries and substance of their identity within Israel.

Vinyl LP pressing. 2013 release, the third album from the Alt-Rock heroes. Modern Vampires Of The City is a bustling world of voices and visions: from the death of Henry Hudson to the Orthodox girl falling in love at an uptown falafel shop, from Hannah Hunt tearing up the New York Times on a distant beach to the lethal chandelier of "Everlasting Arms," from the ardent yearning of "Don't Lie" to the harmonized voice of hope in "Young Lion". Modern Vampires of the City has a grandeur and romantici

Provides over 350 recipes for meatless dishes, including zucchini relish, falafel, eggless "egg" salad, lentil-nut loaf, tofu-spinach lasagne, and pineapple upside-down sweet potatoes

A wonderful Jewish Children's Book by Miriam Yerushalmi. Other books in the series include Feivel the Falafel Ball Who Wanted to Do a MitzvahGedalia the Goldfish Who Wanted to Be Like the KingLet's Go Camping and Discover Our NatureLet's Go to IsraelBeautiful Like a KallahCarrying a Tune in TzefatThe Best Dressed

It's official: chickpeas are the new kale! So, if you’re hungry for some hummus, fancy a little falafel, or are eager to craft the perfect chickpea curry, this recipe book is filled to the brim with delicious and inventive ways to incorporate the humble chickpea into your everyday cooking. Chickpeas are packed with protein, full of fiber and, with a low GI, they are great for slow-release energy to combat that post-lunch slump. They perfectly complement an array of other healthy superfoods including quinoa, avocado and sweet potato. They are also a delicious gluten-free alternative for mouth-watering bakes. Spicy or mild, baked or grilled, veggie, vegan or meaty, there’s something for everyone in this book. From Tomato and Feta Falafel Burgers and Smashed Chickpea Quesadillas to Chilli Chickpea Fritters, Caribbean Sweet Potato Chickpea Curry, and even a mouth-watering Chocolate and Chickpea Squidgy Fudge Cake. Includes dual measures.

The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees.Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.

If you can crave it, you can cook it!100 easy, eclectic recipes to feed you all day, every day Whatever you may be craving for dinner tonight—pizza, burgers, quesadillas, ramen, dumplings, curries, falafel, jambalaya—you can make—totally vegan, completely delicious, and faster than you’d have thought possible. But you won’t just find delectable dinners here. From breakfast to dessert, Nadine Horn and Jörg Mayer have got you covered—from savory breakfast waffles to classic French toast, decadent mocha cupcakes to chocolatey brownies and beyond.    Here are 100 vegan versions of your favorite comfort foods, plus fun new inventions and healthy options that are perfect for everyday eating: Quick meals: Coconut Farro, Bánh Mì Deluxe, Sesame NoodlesEasy recipes: Speedy Ramen, Overnight Oats, Peanut TrufflesParty hits: Ginger Nori Cakes, Antipasto Pizza Bites, Berry CheesecakeExciting global fusions: Bavarian Samosas, Mexican Paella, Thai Tempura  This is Vegan Everything—the only vegan cookbook you’ll ever need.

It's official: chickpeas are the new kale! So, if you’re hungry for some hummus, fancy a little falafel, or are eager to craft the perfect chickpea curry, this recipe book is filled to the brim with delicious and inventive ways to incorporate the humble chickpea into your everyday cooking. Chickpeas are packed with protein, full of fiber and, with a low GI, they are great for slow-release energy to combat that post-lunch slump. They perfectly complement an array of other healthy superfoods including quinoa, avocado and sweet potato. They are also a delicious gluten-free alternative for mouth-watering bakes. Spicy or mild, baked or grilled, veggie, vegan or meaty, there’s something for everyone in this book. From Tomato and Feta Falafel Burgers and Smashed Chickpea Quesadillas to Chilli Chickpea Fritters, Caribbean Sweet Potato Chickpea Curry, and even a mouth-watering Chocolate and Chickpea Squidgy Fudge Cake. Includes dual measures.

Le Liban, dans sa grande diversité, offre une variété unique de mets parfumés, de goûts délicats et de plats raffinés, qui se sont enrichis au fil du temps de saveurs nouvelles venues d'ailleurs.Appréciée dans le monde entier, la cuisine libanaise est réputée pour ses spécialités : hommos, falafels, taboulé, caviar d'aubergine, grillades épicées, ragoûts mijotés, pâtisseries à la pistache et à la rose... Mais on connaît moins certaines recettes authentiques dont chaque famille garde le secret.C'est ce patrimoine culinaire, parfois revisité et toujours allégé, qu'Andrée Maalouf et Karim Haïdar, auteurs du best-seller Cuisine libanaise d'hier et d'aujourd'hui, nous transmettent ici autour d'une centaine de recettes : Falafels aux crevettes, Salade de zaatar, Kebbés de potiron, Riz au safran, à la cardamome et à la rose, Rascasse au fenouil et à l'arak, Osmallié à la crème de lait et à la rose, Sahlab, Carrés de baklawa...Quand l'expérience d'une passionnée rencontre l'art d'un chef, c'est pour nous faire découvrir le meilleur de la cuisine libanaise, délicieuse et facile à réaliser, véritable voyage au « pays des cèdres et du miel ».

The Lebanese Cookbook offers a comprehensive range of authentic Lebanese recipes including favorite dishes like Tabbouleh salad, Hummus b'Tahini, Falafel, and Baba Ghanouj. Beautifully designed with full-page color photographs. The Lebanese Cookbook also provides an insight into the lifestyle, customs and culinary traditions of Lebanon.

Arthur Schwartz is the Big Apple’s official foodie-about-town, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And in Arthur Schwartz’s New York City Food, which won the IACP Award for Cookbook of the Year in 2005, he shared his gastronomic expertise, chronicling the city’s culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. The affordable new paperback edition is chock-full of the same fascinating lore, along with 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy’s cheesecake. Throughout the book, Schwartz’s text is transporting, taking readers back to Delmonico’s, the Colony, and the Horn & Hardart Automats. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten, Arthur Schwartz’s New York City Food is the ideal dining companion.