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The Iraqi Cookbook, by Lamees Ibrahim
Download Ebook The Iraqi Cookbook, by Lamees Ibrahim
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From Publishers Weekly
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 © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Iraqi food is often simple, homey and thanks to this rather sensibly presented cookbook, easy 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 in written form the cooking traditions handed down orally through the generations for her children, 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. --Publishers Weekly April 27 2009
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Product details
Hardcover: 302 pages
Publisher: Interlink Pub Group (May 7, 2009)
Language: English
ISBN-10: 9781566567480
ISBN-13: 978-1566567480
ASIN: 1566567483
Product Dimensions:
8 x 1.2 x 10 inches
Shipping Weight: 3.2 pounds
Average Customer Review:
4.5 out of 5 stars
21 customer reviews
Amazon Best Sellers Rank:
#1,172,104 in Books (See Top 100 in Books)
Really nice book, made a few recipes and they came out great. My husband and in-laws are Iraqi and these recipes are very close to mom's home cooked meals and snacks. I did find a few recipes where the translations were lost or the ingredients were a little off, but nothing too hard to figure out.
This book was written in a clear and easy to understand way but also felt like it was my mother teaching me how to cook something over the phone. Enjoyable to read and the recipes are easy to do. Lamees, thank you for sharing your knowledge and experiences.
You can't find a better cookbook than this. My wife is Iraqi and she loves it. She is able to share recipes with friends because all the measurements are in American standard. Pictures are worth a thousand words and this cookbook makes your mouth water.
The book includes most of the typical Iraqi dishes but I doubt that the recipes will deliver well when put to the test in the kitchen, especially by cooks unfamiliar with the cuisine, for the following reasons:The user of this book has to be prepared to figure out how much spices and salt to add to most of the dishes, which might work with some foods like stews and the like, but definitely not the stuffed ones, for instance, and there are so many of these. The cooking instructions, more often than not, are inadequate, which the casual reader might see and welcome as simple. The cook has to do a lot of guesswork, especially when dealing with complex dishes.Most importantly, the user of the book needs to make up her/his mind whether to follow measurements by cup or by weight (given as equivalents in the lists of ingredients), because they are really really screwed up, especially with measurements of ingredients like flour, sugar, nuts, chopped parsley, dates, cheese, coconut.Some of the ingredients are not rendered accurately into English such as, green lentil for mung beans (mash), yellow turnip for kohlrabi (kalam). And speaking of citrus trees blossoming in autumn in Iraq (p. 275)? I don't think so. The typical Iraqi variety of mint bot-nij is not peppermint but river mint. The ingredient jireesh (fine uncooked cracked wheat) remains a mystery, no substitutes are given. The Glossary, which could have been used to give more details on such typical Iraqi ingredients, is a single page. It is utterly useless.
You won't be disappointed with this cookbook which will appeal to anyone with a taste for middle east cooking. Well laid out and easy to follow with great photos. There are many hard to find recipes here that will especially attract those with family connections in this region.
Very close to family cooking!
A great book, detailed original recipes with easy instruction, love the book
I went thru this book with my husband (Iraq Native) and we picked out a few things for me to learn to make. There were several dishes that he had never heard of before. Overall it seems to have many authentic recipes and has some good information regarding spices!
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