Feast av Anissa Helou

679,-

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<b>A <i>Sunday Times</i> Book of the Year (<i>Bee Wilson</i>)</b><b>A sweeping culinary journey across the Islamic world, and a celebration of its most iconic recipes.</b>A diverse and rich culinary tradition has evolved in every place touched by Islam, always characterised by deliciousness and fragrance, a love of herbs and the deft use of spices. Anissa Helou¿s <i>Feast</i> represents an extraordinary journey through place and time, travelling from Senegal to Indonesia via the Arab, Persian, Mughal or North African heritage of so many dishes. This exploration of the foods of Islam begins with bread and its myriad variations, from pita and chapatti to Turkish <i>boreks</i> and Lebanese <i>fatayer</i>. From humble grains and pulses come slow-cooked biryanis, Saudi Arabia¿s national dish of Lamb <i>kabsa</i> and magnificent jewelled rice dishes from Iran and Pakistan. Instructions for preparing a whole lamb or camel hump sit alongside recipes for traditional dips, fresh salads and sharp