This beautiful book of stories and recipes is filled with interesting colourful characters and humour. Some of the recipes sound so delectable my mouth was watering - their explanations are simplicity itself.

Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

This “long overdue tribute to the richly sensuous food of Turkey” is “handsome, intriguing, and beautifully illustrated” (Mimi Sheraton, former New York Times food critic). Engin Akin shares her culinary mastery and describes the evolution of Turkey’s diverse culture of food in Essential Turkish Cuisine. Complete with two hundred recipes found across the country, including traditional dolmas, kebabs, halva, and more, this definitive book offers rare insight into the myriad influences on modern Turkish cooking. Featuring a wide range of large and small plates—from Stuffed Peppers and Eggplant to Lamb with Quince, Fresh Sour Cherry Hosaf to Crêpes with Tahini and Pekmez—Akin includes expert instruction for each dish. Through these recipes and the gorgeous photographs of Turkey—its bustling markets, its food, and its traditions—Akin shares the country’s rich heritage and brings the spirit of Turkey into your kitchen. “Here is a lifetime of culinary wisdom shared with English-speaking cooks looking for a key to unlock one of the world’s most seductive cuisines.” —Maricel E. Presilla, culinary historian “A reference. A treasure. A culinary tour de force.” —Steven Raichlen, author of the Barbecue Bible cookbook series

Turn your pantry into a storehouse of beauty fuel -- and you'll begin to radiate health from the inside out. From adaptogens and algae to sweet potatoes and turmeric, discover the exquisite flavors and healing magic of whole foods. In this A to Z guide and cookbook of the world’s most nutrient-dense foods, chef and nutritionist Mafalda Pinto Leite will illuminate how nature provides everything you need to achieve radiant health. Radiant is about falling in love with pure food and receiving the dynamic life-force fuel these superfoods naturally provide. With the healing potency of raw vegetables, fruits, petals, herbs, roots, nuts, seaweeds, and more, you can age gracefully, ease stress, sleep better, and even feel more confident and creative. The (mostly) raw, vegan recipes highlight these powerhouse foods in unexpected ways, such as with the Rose Quartz Latte, Zen Chia Pudding with Matcha Whip, Moroccan Spiced Salad with Chickpea Popcorn, Into the Sea Salad Bowl, and Chocolate Maca Doughnuts. As you follow Mafalda’s joyful “inside out” approach, you’ll experience bountiful energy, acute brainpower, balanced hormones, luminous skin, elevated moods, and restored digestion. These transformative recipes are your guide to choosing foods with the potential to change your life.

The Rough Guide to Jordan is the definitive guide to the most alluring corner of the Middle East. Detailed accounts of every attraction, along with crystal-clear maps and plans, lift the lid on this fascinatingly diverse country. Explore the world wonder that is Petra, an ancient city carved from rose-red mountain cliffs. Roam the sands of Wadi Rum in the footsteps of Lawrence of Arabia, then relax on golden beaches at Aqaba, Jordan's beautiful Red Sea resort. You'll find full-colour pictures and maps throughout, alongside insider tips on getting the best out of a visit to Amman, the buzzing Jordanian capital, as well as Crusader castles and stunningly well preserved Roman cities. Float your cares away on the Dead Sea, the lowest point on Earth, or take in spectacular views over the Dana biosphere reserve. At every point, the Rough Guide steers you to the best hotels, cafés, restaurants and shops across every price range, giving you clear, balanced reviews and honest, first-hand opinions. Make the most of your time with The Rough Guide to Jordan. Now available in ePub format.

'Barberries, fresh herbs, date molasses, dried limes, saffron; Yasmin's Persian pantry staples are a roll call of my favourite ingredients. Her recipes are a mouthwatering showcase of a beautiful country' Yotam Ottolenghi 'Not just a great cookbook but a book full of stories – a love letter to Iran and its people' Diana Henry Armed with little more than a notebook and a bottle of pomegranate molasses, British-Iranian cook Yasmin Khan traversed Iran in search of the country's most delicious recipes. Her quest took her from the snowy mountains of Tabriz and the paddyfields of Gilan to the cosmopolitan cafés of Tehran and the pomegranate orchards of Isfahan, where she was welcomed into the homes of artists, farmers, electricians and teachers. Through her travels, she gained a unique insight into the culinary secrets of the Persian kitchen and the lives of ordinary Iranians today. In The Saffron Tales, Yasmin weaves together a tapestry of stories from Iranian home kitchens with exclusive photography and fragrant, modern recipes that are rooted in the rich tradition of Persian cooking. All fully accessible for the home cook, Yasmin's recipes range from the inimitable fesenjoon (chicken with walnuts and pomegranates) tokofte berenji (lamb meatballs stuffed with prunes and barberries) and ghalyieh maygoo (prawn, coriander and tamarind stew). She also offers a wealth of vegetarian dishes, including tahcheen (baked saffron and aubergine rice) and domaj (mixed herb, flatbread and feta salad), as well as sumptuous desserts such as rose and almond cake, and sour cherry and dark chocolate cookies. With stunning photography from all corners of Iran and gorgeous recipe images, this lavish cookbook rejoices in the land, life, flavours and food of an enigmatic and beautiful country.

"1,000 recipes + expert advice, tips & tales"--Cover.