African Cuisine

Edizioni R.E.I.
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Recipes African preparations are absolutely details and characteristics of the territory, which symbolize, along with the ingredients and cooking methods, the deep gastronomic culture of this wonderful as magical and fascinating nation of the World. Usually Recipes African ingredients have absolutely simple and great taste, such as, for example, fresh fruits, vegetables and fish; a place of honor is then reserved for the meat, with a large predominance of lamb, present in many typical preparations.

We list below some of the recipes given in this volume:


Baghrir - Crêpe the thousand holes



Canja de galinha


Couscous with seafood

Beans with coconut and coriander


Falafei to Ta'mia

Guarn ogh zal


Helva with Saffron


Egyptians rolls







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Edizioni R.E.I.
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Published on
Dec 4, 2014
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Cooking / Regional & Ethnic / General
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Eligible for Family Library

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New Edition.

Lebanese cuisine is perhaps one of the most typical expression of Middle Eastern cuisine, extremely diverse and heavily influenced by the Arab-Muslim tradition.

This is especially noticeable in the prevalence of the use of the lamb, the abundant use of nuts, especially almonds and pine nuts, and dressings made from lemon juice.

Lebanese cuisine is a delight for hovering. Using fresh ingredients and flavorful spices and refined, the Lebanese have acquired the best aspects of Turkish and Arabic giving them a French twist.

The soups are light, enriched with lentils and spiced with cinnamon.

Dish is the tabbouleh, a salad of parsley, tomatoes and burghul, with many variations, the taste reminds decidedly lemon.

Diffuse are stuffed vegetables such as pumpkins, eggplant and chard stuffed with vegetarian, meat and rice and meat and pine nuts.

It is commonly found on the tables the "kabees", Lebanese pickles, but also a lot of salads and fruits.

Even in wine Lebanon is unmatched with other Middle Eastern cultures.

There is an oasis in Lebanon that the story was not touched by Islamic fundamentalism, nor by conflicts: the Bekaa Valley, a stronghold of one of the oldest wine production.

In Lebanon were the Phoenicians, four thousand years ago, to bring the culture of the vine.

The cultivation of the vine was maintained and even enhanced with the arrival of the Orthodox Christian community in the territory, although production was limited to the consumption for ecclesiastical rites and their canteens.

Recipes on the volume:



Baba Ghanoush



Batata Harra

Burghul with walnuts

Grouper with sauce Tarator

Cream with cumin (mighli)

Eggah with leeks

Spinach dumplings



Ganache Milk

Halawet el jibn



Eggplant salad

Lebanese Salad

Chicken roulade with sage

Kafta meshwi


Laban b'khiar (cucumber salad with yoghurt)

Lahm biajin (pizzas with meat)


Manakiche b'zaatar (Pizza Lebanese thyme)



Mutabbal Koosa

Nkhaat Mtabbli

Pita bread

Pastries with walnuts and almonds

Baked fish with tahini sauce

Fish with saffron


Rice to Lebanon

Salami Dates

Salata Al-Filfil

Tarator sesame sauce

Sugar syrup

Shish Tavuk


Tabuleh curry

Warak Inab

White Coffee


Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards

New York Times Bestseller

Named one of the Best Books of 2017 by NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies,, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.

In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

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Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.

With a foreword by Michael Pollan.
The sassy, country-cookin’ matriarch of the Robertson clan and star of A&E®'s Duck Dynasty® dishes up her fabulous recipes and stories in this irresistible family cookbook.

Writing a cookbook for people who love good food has been a lifelong dream for me—and I’m so happy to be sharing some of our family’s favorite recipes with you! In this book you’ll find everything from Jase’s Favorite Sweet Potato Pie to Phil’s own special recipes, like his scrumptious Crawfish Fettuccine. There’s “girly” food for a gathering of your best girlfriends, like Aunt Judy’s Cranberry Salad, as well as dishes straight from the hunt like Boiled Squirrel and Dumplings.

In addition to more than one hundred specially chosen recipes, I’ve included old family snapshots of the days before the Duck Dynasty® series on A&E® and stories of our family and how we live. The dinner table has long been one of our favorite places for telling stories, and there’s always competition to see who can dish out the wildest story. We believe that food and cooking bring people together—it’s brought our family together for generations, and it can do the same for yours. Gather your family around the table and serve up delicious home-cooked meals with recipes like . . .

• Willie’s Famous Chicken Strips
• Melt-in-Your-Mouth Biscuits
• Cheesy Corn Casserole
• Fresh Strawberry Pie
• Best Brisket Ever
• Crawfish Balls
• Creamy Green Grape Salad
• Papaw Phil’s Homemade Ice Cream

Join with our family as we create lasting family traditions that will warm the hearts and bellies of those you love. Let’s do it together.
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