Download PDF The Gaza Kitchen: A Palestinian Culinary Journey
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The Gaza Kitchen: A Palestinian Culinary Journey
Download PDF The Gaza Kitchen: A Palestinian Culinary Journey
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Review
"This book becomes more essential with every passing day. Not just a superb cookbook, a collection of vital recipes from a delicious yet often overlooked cuisine, but an argument for understanding. A classic of world food." —Anthony Bourdain"It is a delight to be returning to this book – a real classic – in its second edition. The recipes and stories are magically woven together, inspiring to read, to cook, and to eat." —Yotam Ottolenghi, chef and author, Jerusalem: A Cookbook"Intriguing, homely and delicious, the recipes are familiar as broadly Middle Eastern but they are distinctively Palestinian and many also uniquely of Gaza . . . . We also get from this very special book a rare insight into the intimate everyday lives of engaging people." —Claudia Roden, author, Simple Mediterranean Cookery"Part anthropology, part history, part politics, part biography, part geography, and always passionately intelligent, this is gastronomic writing at its finest." —Raj Patel, author, Stuffed and Starved:The Hidden Battle for the World Food System"The Gaza Kitchen cookbook is a vital attempt to safeguard a rich culinary heritage that has existed in the Middle East for thousands of years." —Barbara Massaad, author and photographer, Man’oushé, Mouneh, Mezze, and Soup for Syria
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About the Author
Laila El-Haddad is an award-winning writer, public speaker, and social activist. She is the co-editor of Gaza Unsilenced (2015) and the author of Gaza Mom: Palestine, Politics, Parenting, and Everything In Between (2010). Born in Kuwait to Palestinian parents from Gaza, she currently lives in Maryland. Maggie Schmitt is a writer, researcher, translator, educator, and social activist. Schmitt works in various media—writing, production, photography, video—exploring the daily practices of ordinary people as a way of understanding political and social realities in the Mediterranean region. Nancy Harmon Jenkins is a food writer and journalist with a passionate interest in Mediterranean cultures and cuisines, sustainable agriculture, and farm-to-market connections.
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Product details
Hardcover: 352 pages
Publisher: Just World Books; 2 edition (October 25, 2016)
Language: English
ISBN-10: 1682570088
ISBN-13: 978-1682570081
Product Dimensions:
8.5 x 0.9 x 10 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
67 customer reviews
Amazon Best Sellers Rank:
#187,075 in Books (See Top 100 in Books)
I've been cooking from the first edition of this book for years, since it first came out. It's the most popular cookbook in my house, hands down. I even use it to supplement other recipes when I'm cooking. Ottolenghi's Jerusalem is another favorite, but when the flavors need a little extra punch, I come back to the Gaza Kitchen. The maqlouba is a staple; when I make it for dinner parties, the cameras come out every single time. The cauliflower/beef stew with the tahina option is my personal all-time favorite. And the shrimp stew is always a huge hit.If you like mediterranean or middle eastern food at all, you will love this cookbook!
This book has a wealth of excellent recipes! In addition to that, it is full of very interesting cultural and historical facts and insights which are peculiar to Gaza and its unique cuisine. It is a vivid testimony to the resilience of Gaza Palestinians, in particular, that they use every conceivable (and inconceivable!) method to brighten and add spark to all aspects of their highly restricted lives, including their celebratory cuisine! I agree with Anthony Bordain, that it "is an egregiously unappreciated, under-reported area of gastronomy.....old school in the best meaning of the term!" I am especially favorably impressed with the authors' efforts to accurately portray the Gaza story without seeming whining, which, for sure they could do! I am convinced that it is through fully human communication of this kind that this troubled world shall one day know peace. Thank you, Laila el-Haddad and Maggie Schmitt for this wonderful contribution!
On the recipes themselves:This is an awesome, well-compiled collection of authentic Gazan home-cooking. The selections range from drinks and desserts to salads and main courses and include both local specialties and recipes common to all of the Levant. None of the recipes are particularly difficult to make and many of them are actually quite simple. Additionally, the fact that the book shows you how to make / recommends substitutes for the more "exotic" ingredients is incredibly helpful for anyone that doesn't live near a specialty market.On the rest of it:The book beautifully summarizes many of the ongoing issues in the Gaza Strip: the struggles of local farmers and fisherman, reliance on the tunnel system for basic goods, and the difference between availability and affordability. Additionally, when it comes to the women of Gaza, the authors largely step out of the picture and let the women present their own stories. The weaving of these narratives in and out of the recipes movingly highlights the role of cooking and the home in Gaza and presents narratives of food and family that will resonate will almost anyone.
I have spent extensive time in Gaza many years ago and was very happy to see the foods I ate there compiled within this amazing book. Congrats on such an outstanding book on the recipes and all the culture within Gaza. After reviewing it I immediately purchased another one for a friend and plan to buy more for gifts. Thank you for writing this cook book Mrs. El-Haddad.
Great cookbook! My only complaint is that the recipes don't list the number of servings or how many/how much each recipe/batch makes. That makes it hard to gauge how much you're making the first time through. I often cook for my extended family, so it's nice to know if I need to double the recipe.
Beautiful, sumptuous pictures, cultural information. Detailed recipes that are fabulous. The cooking of Gaza is different from the cooking of the West Bank. If you like Arabic food, it is a treasure, and would make a great present. Absolutely nothing else like it exists.
I love this cookbook, some wonderful recipes, and some unusual ones that are particularly from this area, I have other Palestinian Cookbooks, but this one is just for the Gaza strip, and I highly reccomend it.
I love learning to cook, and finding this book on Anthony Bourdain's show on CNN I ordered it like it was nothing.I have tried a couple of recipes. I say I could and I mean just that Two. I could try more buy my exhusband took it home so he can try some of the recipes. Jerk…lol
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