Veggiestan: a vegetable lover's tour of the Middle East

by  Sally Butcher / Yuki Sugiura


The Middle East is a region lush in its vegetation, a gift to the non-meat-eater. Much of the cuisine is naturally plant-based, with a lot of the flavor of recipes coming from the herbs, spices, cooking methods, and sheer joie de cuisine traditional to Middle Eastern dining. Vegan diets can often be dismissed as lacking in certain nutrients, but there is no doubt that one thing a Middle Eastern kitchen teaches us is balance: every dish from a traditional kitchen is carefully crafted to offer a balance of "hot" and "cold" elements to satiate the four humors of medieval yore with legumes, grains, nuts, and vegetables galore

Table Of Contents

  • Bread and pastry
  • Herbs and salads
  • Dairy and eggs
  • Soup
  • Legumes and pulses
  • Rice and grains
  • Vegetables
  • Cooking with fruit
  • Saucing, pickling and preserving
  • Desserts


Cooking, Middle Eastern / Vegan cooking


Published London : Pavilion, 2021
Language English
Material 271 p.
ISBN 1911682164 / 9781911682165
In Process - TCDC Commons Seacon Back Office

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