Happy publication day to Classic Palestinian Cuisine!
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We are truly thrilled to bring you Classic Palestinian Cuisine: 25th Anniversary Edition with added tempting photography on its publication day, November 12. A seminal work that sparked renewed understanding of Palestinian cuisine on its original publication, this anniversary edition is chance for new readers to acquaint themselves with Christiane Nabdoub Nasser's work. As she writes in her introduction:
“Traditional Palestinian cuisine offers a rich variety of dishes characteristic of the eastern regions of the Mediterranean. At a crossroads between east and west, a strategic post on trading routes for centuries, Palestine has experienced more than its share of invasions and occupations. Yet its tumultuous history has only enriched the Palestinian culinary experience, conferring a cosmopolitanism that differentiates it from neighbouring Arab cultures, while strengthening its roots within the civilisations of the area.”
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In honor of this new edition we spoke to Christiane to hear about the book’s creation, and her relationship with Palestinian cuisine. Christiane is a novelist and the co-founder of the Centre for Cultural Heritage Preservation in Bethlehem, born to a Palestinian father and Franco-Syrian mother. Writing this cookbook saw her grow from ‘barely able to fry an egg’, to becoming an authority of this multi-layered cuisine.
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It was often a community process, and she tells us not only about favorite dishes, but about the family stories and memories woven into her experience of perfecting each recipe. She also calls attention to some of the many chefs, food producers and Palestinian food champions who are continuing to make Palestinian cuisine prominent on the world stage.
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Pictured above: Aubergines with Tomatoes from Classic Palestinian Cuisine: 25th Anniversary Edition by Christiane Dabdoub Nasser
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Let’s meet at The Anime Café
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“Anime cafés are establishments that immerse fans in their favorite anime, serving dishes straight from episodes or inspired to look like characters and items from the anime. I created this book with recipes worthy of being in an anime café, so anime fans can enjoy the anime café experience anywhere.”
Browsing the book begins this experience, with each recipe illustrated in anime style, and with the source reference given to bring you right to its on-screen heart. Thankfully the tempting recipes are far from fictional, and written with all the detail needed to help you make them at home.
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Congratulations to our IACP shortlisted authors
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The pear, like its cousin the apple, is a member of the rose family and originates in the Caucasus. While the best apples are crisp and tart, pears at their best have a yielding flesh and a mellower taste. There are many differing varieties of pear, from sweet yellow and red Williams that have a citrussy hint, to earthy Comice with its incomparable deep flavor.
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At the perfect point of ripeness—famously brief and hard to predict—nothing beats a raw pear. But they are also glorious in many dishes.
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Explore our collection of 12 Ways with Pears for some ideas. Use up imperfect pears or excess harvest with this Cranberry-Pear Chutney. Poached Pears (pictured above) is a beautifully classic way to prepare them—just serve with sour cream, or a good vanilla ice cream. And a Pear & Almond Tart makes the perfect winter dessert.
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6 of the best bread roll recipes
You can always get a full loaf, and cut a slice. But there is something about a bread roll, with its higher ratio of crust to crumb, that is deeply pleasing.
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from Little Flower Baking by Christine Moore
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from Easy Soups from Scratch with Quick Breads to Match by Ivy Manning
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from Bien Cuit: The Art of Bread by Zachary Golper
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from The Quality Chop House by Daniel Morgenthau, Shaun Searley and William Lander
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from Bien Cuit: The Art of Bread by Zachary Golper
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from Macedonia: The Cookbook by Katerina Nitsou
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