Egypt: Food and Cookery Books

Food from Egypt - ancient and contemporary . . . an inspired selection of books!

FOOD FIT FOR PHARAOHS FOOD FIT FOR PHARAOHS: AN ANCIENT EGYPTIAN COOKBOOK - 3 Nov 2008
by Michelle Berriedale-Johnson (Paperback, British Museum Press)

unkhb 99 The annual flooding of the ancient Nile created some of the most fertile soil on earth - which may be part of the reason why the Egyptians have always loved good food. Egyptians still embrace the ancient ways with food - based on wholesome ingredients such as honey, dates, raisins, nuts, beans, whole wheat grains, cumin, garlic, mint and lemon.

The recipes in Food Fit For Pharaohs are simple, easy to follow and beautifully illustrated with pictures of food and feasting borrowed from ancient wall-paintings and papyri. More importantly, the food — 35 simple, easy to follow recipes such as "pocket loaves", dried fig and apricot jam, and fish with Tarator sauce — tastes great! Yum!

FOOD AND COOKING IN ANCIENT EGYPT FOOD AND COOKING IN ANCIENT EGYPT (Hardback)
by Clive Gifford

Child-friendly step-by-step historic recipes using ingredients available today, backed up with information on farming, mealtimes, cooking methods, diet, festival food, imported food and the use of food in medicines. Illustrated with original artwork and photographs to show food and farming practices.

MEMORIES OF A LOST EGYPT MEMORIES OF A LOST EGYPT
by Colette Rossant

Colette Rossant - an award winning journalist - has filled this lively account of her childhood in French colonial Egypt with her favourite recipes (which work - and are easy to follow).

"For years, my children had endless questions about my childhood in Cairo. To quiet them, I told them stories about growing up in a big house surrounded by a large, tumultuous family. The stories seemed exotic and unreal to them." Colette says. "They also wondered about my love-hate relationship with my mother, my passion for food, and my true identity. Was I French? Egyptian? Catholic? Jewish? Memories of a Lost Egypt tells the story."

APRICOTS ON THE NILE: A MEMOIR WITH RECIPES hb hb
by Colette Rossant (Bloomsbury)

In 1937, when she was 5 years old, Colette left Paris to live in Cairo with her Egyptian-Jewish father and her beautiful French mother — until her father died and her mother abandoned her to her wealthy, food-loving grandparents. Colette reflects upon the wonderful variety of such a childhood, bringing to life again the people, the flowers, the visits to the bazaar with her grandmother, the afternoons spent in the spicy warmth of the kitchen helping Ahmet the cook . . . and eating the delicious Egyptian food! But when she was fifteen she returned to her mother in Paris - and never saw her grandparents again. Colette tells her story with enough humour to soften the pain - and builds her favourite recipes into the narrative.

This is a small book - but a real gem!

There's also a large print edition of Apricots On The Nile (2004) and she has written many other cookbooks.

more COLETTE ROSSANT COOKBOOKS

My Egyptian Grandmother's Kitchen MY EGYPTIAN GRANDMOTHER'S KITCHEN: TRADITIONAL DISHES SWEET AND SAVORY
by Magda Mehdawy

The recipes in this beautiful book include contemporary and traditional regional cooking from all over Egypt - although Magda Mehdawy emphasizes the cuisine of her native city, Alexandria. She shows food and wine-making techniques used by the ancient Egyptians, and examples typical menus for Islamic feast days, and includes details (such as traditional beliefs about vegetables and spices) which make this a very readable cookbook! On the practical side, there's health information and advice on shopping for the best-quality ingredients.

Egyptian Food and Drink EGYPTIAN FOOD AND DRINK (Shire Egyptology)
by Hilary Wilson

Archaeological discoveries in workmen's villages (Amarna, Kahun and Deir el-Medina) have revealed how the ancients used their garden plots and kitchens, and prepared and preserved their food (fermenting fresh milk for example). This was a culture with forty-something bread-related words, where your need to brew beer could justify your absence from work and where food and drink were as important to the dead as to the living. This slim book (with line drawings, illustrations and glossary) packs in a lot of accurate and interesting detail.

Egyptian Soups EGYPTIAN SOUPS: HOT AND COLD by John Feeney

John Feeney, a documentary film maker and photographer of Egyptian life who also loves cooking, shares his favourite egyptian recipes. Winter soups using traditional Egyptian ingredients - lentils, cumin, leeks, garlic, and gargir (Egyptian rocket), and iced summer soups - melons, pomegranates, guavas, and strawberries - are illustrated by Feeny's own photography. A beautiful and highly readable book - fascinating details about the ingredients are guaranteed to inform you or make you smile ... "dangerous" nutmeg and "exotic" ginger apparantly have aphrodisiac power!

Egyptian Cooking EGYPTIAN COOKING: AND OTHER MIDDLE EASTERN RECIPES by Samia Abdennour

480 spiral-bound recipes - from basics such as foul midammis and kushari, to roast leg of lamb and baked stuffed fish, the recipes cover a wide spectrum of traditional Egyptian Mezze, Breakfast, Main Courses, Sweets and Desserts, and Beverages. Includes advice on shopping, food preparation, and unusual ingredients and also gives Arabic names for ingredients and recipes, which could help if you are using the book on holiday in Egypt.

DINING ON THE NILE: EXPLORING EGYPTIAN COOKING by Sally Elias Hanna (Paperback, 2006)

NORTH AFRICAN COOKING: EXOTIC DELIGHTS FROM MOROCCO, TUNISIA, ALGERIA AND EGYPT (GLOBAL GOURMET) by Hilaire Walden

A useful handbook providing a brief introduction to the background of North African cooking - culinary traditions, equipment, ingredients etc. followed by well organised recipes, and sections about spice mixes and drinks and full page illustrations.

TUTANKHAMUN'S COOK BOOK: ANCIENT EGYPTIAN COOKING
by Jackie Ridley (World Heritage Books, Paperback, 2007)

MIDDLE EASTERN KITCHEN: A BOOK OF ESSENTIAL INGREDIENTS WITH OVER 150 AUTHENTIC RECIPES
by Ghillie Basan

75 ingredients - from carob to orchid root - used in Middle Eastern cooking - and 150 recipes (classified by ingredient) from Anatolian Lamb Kebabs to Rose Petal Jam.

The recipes are not only from Egypt, but also from Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates - countries all been shaped by many empires - Persian, Islamic, Ottoman, Byzantine and Roman!

Specially commissioned photographs portray each ingredient, and fascinating information about historical background, cultivation and production methods are included.




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