Bethany Kehdy
The Jewelled Table, Bethany Kehdy takes classic and traditional recipes and demystifies them, in turn reinterpreting them for a modern cook, without sacrificing authenticity.
Overancient and every day recipes from the Middle East are reinterpreted and made accessible for cooking in a Western kitchen without losing their integrity.
Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata and make an impressive, delicious Ox cheek, shallot and rhubarb stew.
From simple weeknight suppers to lazy brunches, Sunday dinners, celebratory feasts, and last minute mayhem, Bethany illustrates that with a few key ingredients, Middle Eastern food is the perfect fit for every occasion.
Featuring menu plans, detailed instructions on how to cook the recipes, as well as charming anecdotes throughout from Bethany's own experiences in the Middle East, all set to the backdrop of beautiful location shots, The Jewelled Table is an essential cookbook for anyone who loves the flavors of the Middle East.
There are great recipes in the book! However there are really strange things like recommending do buy yogurt in
the supper market and not teaching a very basic way to do it at home.
I love Lebanese food and have been cooking from Beths Jewelled Kitchen, . such a fabulous book with doable recipes, I tried the stuffed aubergines, Labneh, black magic brownies and the Mousakka, . all turned out perfect for a afternoon alfresco lunch menu!! What I like is most recipes can be simplified if you dont have Kishk flour I just used plain flour.
Having just discovered this book and Bethany Kehdy I enjoyed reading descriptions of certain ingredients for example discovering the wild plants for Za'atar and explanations of Hummus, Mutabal and BoraniA new recipe twist for me is Vintage Garlic preserved with a mix including balsamic and cider vinegar which i will try rather than my popular white vinegar and sugar.
Plenty of reading and knowledge in an exciting cook book, So excited was i with this i also ordered The Jewelled Kitchen, an earlier book by the same author.
This has a delightful intro of family memories, Two additions to my collection of cookery books of this nature, Memories travel wonderful ingredients and recipes, I loved this book! Amazing recipes, very creative use of traditional ingredients and stunning photography, A successful modern twist on traditional Mediterranean food, Great gift idea for people who love to cook, As ever wonderfully detailed and exquisitely photographed, This book continues Bethany's journey to enlighten us all on the real Middle Eastern food experience with a delicate modern twist making it accessable to all who dare to explore.
Overancient and every day recipes from the Middle East are reinterpreted and made accessible for cooking in a Western kitchen without losing their integrity.
Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata and make an impressive, delicious Ox cheek, shallot and rhubarb stew.
From simple weeknight suppers to lazy brunches, Sunday dinners, celebratory feasts, and last minute mayhem, Bethany illustrates that with a few key ingredients, Middle Eastern food is the perfect fit for every occasion.
Featuring menu plans, detailed instructions on how to cook the recipes, as well as charming anecdotes throughout from Bethany's own experiences in the Middle East, all set to the backdrop of beautiful location shots, The Jewelled Table is an essential cookbook for anyone who loves the flavors of the Middle East.
There are great recipes in the book! However there are really strange things like recommending do buy yogurt in
the supper market and not teaching a very basic way to do it at home.
I love Lebanese food and have been cooking from Beths Jewelled Kitchen, . such a fabulous book with doable recipes, I tried the stuffed aubergines, Labneh, black magic brownies and the Mousakka, . all turned out perfect for a afternoon alfresco lunch menu!! What I like is most recipes can be simplified if you dont have Kishk flour I just used plain flour.
Having just discovered this book and Bethany Kehdy I enjoyed reading descriptions of certain ingredients for example discovering the wild plants for Za'atar and explanations of Hummus, Mutabal and BoraniA new recipe twist for me is Vintage Garlic preserved with a mix including balsamic and cider vinegar which i will try rather than my popular white vinegar and sugar.
Plenty of reading and knowledge in an exciting cook book, So excited was i with this i also ordered The Jewelled Kitchen, an earlier book by the same author.
This has a delightful intro of family memories, Two additions to my collection of cookery books of this nature, Memories travel wonderful ingredients and recipes, I loved this book! Amazing recipes, very creative use of traditional ingredients and stunning photography, A successful modern twist on traditional Mediterranean food, Great gift idea for people who love to cook, As ever wonderfully detailed and exquisitely photographed, This book continues Bethany's journey to enlighten us all on the real Middle Eastern food experience with a delicate modern twist making it accessable to all who dare to explore.
Bethany Kehdy is an award winning Middle Eastern chef and best selling cookbook author, Hailed as “a new champion of Middle Eastern food” by none other than Yotam Ottolenghi, Bethany has long been credited for “demystifying Middle Eastern cuisine” via her blog launched inand is highly regarded as a culinary ambassador for Lebanon and the region.
Bethanys debut cookbook on Middle Eastern cuisine entitled The Jewelled Kitchen won the Gourmand World Cookbook Award, and was highlighted in the New York Times as one of the notable cookbooks for.
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