East of Eating
Our resident food stylist shares the cookbooks she’s salivating over this season.
- CategoryEat & Drink
WRITTEN BY KARA MICKELSON
By Naomi Pomeroy with Jamie Feldmar
This is one of those cookbooks that will become an easy favorite. With a focus on mastering the “building blocks” of great cooking, Naomi guides you to kitchen confidence with each deliciously balanced recipe that will nourish your soul and up your culinary craft. As a self-taught chef, she shares tips and tricks learned “the hard way” and encourages home cooks to start seeing the correlation between technique and ingredients. The book is organized in order of sauces, starters, soups, vegetables, proteins and desserts. Let the gorgeous photos be your inspiration. From a Little Gem salad with creamy pistachio vinaigrette to perfectly seared sea scallops to blistered cauliflower with anchovy, garlic and chili flakes, you will be on your way to dishing up some serious joy on a plate.
By Joudie Kalla
A focus on fresh ingredients with color and flavor highlight this collection of recipes. Adapted from the home cooking of the author’s mother and grandmother, the recipes are easy to follow, not fussy and can be modified to reflect the ingredients on hand as well as personal taste. I added orange and mint to the fennel, apple and pomegranate salad and used a whole fish for the saffron and lemon cod with jeweled herby rice. The recipe for stuffed squid with sweet potatoes and coriander was more delicious than expected with the smoky char from the grill and a bit of chili and lemon garnish added for a pop of flavor. Most of the recipes have readily available ingredients, yet a few will require some advance sourcing. There are plenty of vegetable and salad dishes along with hearty grains, legumes, lamb, chicken and fish recipes and a few sweet treats all inspired by the flavors of Palestine. Give it a try; you will be pleasantly surprised.
By Shane Delia
A six-country Middle East tour is captured in stunning, upstyled photos. Intriguing and inspirational recipes by award-winning Maltese-Australian-born chef Shane Delia incorporate traditional flavors in a sophisticated way. Most of the recipes require some extra effort sourcing unique, exotic ingredients and cater to a confident cook. Some recipes like the slow-roasted lamb shoulder with nomad’s jewelled yogurt and nigella seed bread might be a two-day commitment. Think of it this way: As long as you are willing to partake in the culinary journey, it is still shorter than an overseas trip to Iran. Trust the culinary guide on the pairing of unfamiliar flavors and know that Chef Shane’s interpretation will be beyond what your Spanish grandmother or Lebanese neighbor may pull together in the kitchen.