Sumac - Couverture rigide

Anas Atassi

Couverture rigide

ISBN 10 : 1911668102 ISBN 13 : 9781911668107

Editeur : Murdoch Books, 2021

Synopsis

"Totally stunning" - BBC GoodFood

“a wonderful book (…) beautiful recipes, beautifully written.” - Giles Coran

Perfect for fans of Ottolenghi, Joudie Kalla, John Gregory Smith, Sabrina Ghayour, Falastin and Honey & Co.

Bordering six countries, Syria is a focused area of diversity that has seen countless influences over the centuries.

Syrian Arabs, Kurds, Tuerkemens, Assyrians, Armenians and Greeks and Sunnis, Christians, Alawites and Yazidis have all left their mark on Syria, not least to the country’s food culture.

Modern-day Syrian dishes vary immensely, from those that seem Mediterranean (in Tartus), that have Turkish or Armenian flavours (in Aleppo), or that are kept simple and subtle (in Damascus). But one shared ingredient through all of these cultures and influences is Sumac. This deep-red spice is the ‘red thread’ that connects every dish and is the red thread that will guide you through this book.

A tribute to his homeland, Anas Atassi’s Sumac is an exquisitely photographed cookbook full of recipes that have been passed down through time. Featuring everything from the wonderful Friday breakfasts Anas often ate in his grandmother's garden and his mother's sfeeha (small savoury pies) to za’atar flatbread, batata harra (spicy potatoes), sayadiyah (spicy fish pilaf with caramelised onions) and Zahra (spicy roasted cauliflower) which he enjoys making for his friends.

Each of the 80 traditional and contemporary recipes in this cookbook retains the heart of Syrian family life―a family life shared by the majority of Syrians before the war cast them out across the whole world.

Sumac includes dishes for:

Grilled Aubergine with Yoghurt Sauce (Sheikh Mushatah)

Chicken Shish Kebab (Shish Tawook)

Filo Pastries with Meat and Rice Filling (Ouzi)

Chickpeas in Yoghurt Tahini Sauce (Musabaha)

Eggs with Beef and Courgette (Mufarakeh)

Tomato Soup with Barley and Lamb Shank (Shorbat Ameh)

Fish with Sumac Tahini Sauce (Tajen Samak)

Ashta and Caramel Bread ‘Cheesecake’ (Aish El Saraya)

Forgotten Date Cake

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A propos du livre

À propos de l?auteur

Anas Atassi was born in Homs in Syria and now lives in Amsterdam. He has a great love for cooking and cherishes the memories of Syria from his childhood. The personal stories in Sumak were the inspiration for the dishes and build a bridge between Syrian culture and the world, with good food as a common denominator. He speaks English fluently, confident to do media and radio.

À propos de la quatrième de couverture

Sumac is a deep red spice that adds a vibrant lift to all kinds of food, and is a prized ingredient in both traditional and contemporary Syrian cuisine. This book includes over 80 recipes inspired by Anas Atassi's family recipes and travels, as well as the stories, celebrations and memories of loved ones in Syria that inspired the recipes. It includes the wonderful Friday breakfasts he'd eat in his grandmother's garden, his mother's sfeeha, along with the falafel he now loves to make for his friends, along with many other mezze, salads, meats, vegetables, and desserts. Sumac is an evocative and inspiring food journey that offers a glimpse into Syrian food culture's deep historical roots, which through millennia of cultural traditions and neighbouring influences have been shared and shaped to perfection.

Détails de l'édition

• Éditeur: Murdoch Books
• Date d'édition: 2021
• Langue: anglais
• ISBN 10: 1911668102
• ISBN 13: 9781911668107
• Reliure: Relié
• Nombre de pages: 248
• Coordonnées du fabricant: non disponible
• Personne responsable: gpsr@libri.de; gpsr@libri.de; ; Friedensallee 273; Hamburg; 22763; Allemagne