Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan

by Sonia Uvezian

Located in the very heart of the eastern Mediterranean, the area comprising Syria, Lebanon, and Jordan has provided the world with what is considered by many to be Arab food at its best. In this landmark, one-of-a-kind volume Sonia Uvezian gives this time-honored cuisine the kind of presentation it truly deserves. Recipes and Remembrances from an Eastern Mediterranean Kitchen is a revelatory work rich in personal reminiscences; insightful quotations, anecdotes, and proverbs; valuable information on ingredients, utensils, daily meals, and traditions; and evocative period illustrations. Sonia Uvezian's many memories and associations establish a sense of place and emotional pull rarely encountered in Middle Eastern culinary literature. The "eastern Mediterranean kitchen" in the title is actually that of her family's summer home in the Bekaa Valley, Lebanon's fertile agricultural and winemaking region, as well as the one in their Beirut apartment. It is where the Uvezians prepared the food they grew themselves or bought from nearby farms, orchards, and markets. Written by one of the world's foremost authorities on Middle Eastern and Caucasian cooking and over two decades in the making, this is a fascinating and highly original book imbued with a keen historical perspective and a deep respect for the region's cultural heritage. Few cookbook authors have approached their subjects with the thorough, painstaking research reflected in this work. A profound understanding of eastern Mediterranean food shines through in its hundreds of superb, clearly written recipes, which are often preceded by illuminating introductory remarks. From the definitive and much-needed section on pomegranates and pomegranate molasses through the fabulous chapters on desserts and beverages, this book provides indispensable reading for anyone interested in the cookery and culture of Syria, Lebanon, and Jordan. Like the author's groundbreaking classics, The Cuisine of Armenia and Cooking from the Caucasus, which were among the first to bring Middle Eastern and Caucasian cooking to America, it is long on such traditional dishes as tabbouleh and baklava but also includes innovations, among them Damascus-Style Cheese Dip with Toasted Sesame Seeds and Nigella and Grilled Quail with Sour Cherry Sauce. Timeless and timely, Recipes and Remembrances from an Eastern Mediterranean Kitchen is a welcome blend of outstanding scholarship and entertaining reading. A genuine contribution to culinary literature that has achieved the status of a classic, it will be a treasured addition to the library of anyone interested in Middle Eastern cooking.

Genres: Cookbooks, Cooking, Food, Nonfiction

438 pages, Hardcover

First published January 1, 1999

Reviews

[Tim · Rating 5 out of 5]

Cookery books tend to fit into certain categories. Three styles I have given below, there are, of course, others.

Written by well known chefs primarily about dishes served in their equally famous restaurants. These normally consist of a list of ingredients, prep, and cooking guide, with a small preamble about the dish. More of interest to those who can't afford to dine there than practical use.

Those written by TV chefs on the back of a TV series about ' How I learnt all there was to know about ( insert country of choice ) cooking and cuisine ' . Largely rubbish, better to buy a cookery book by someone actually knows the country and it's cuisine, preferably someone who has lived there.

Those written by someone who actually knows about the cuisine of the country, it's history, how a recipe came into being, personal anecdotes, etc. in other words, much in the Elizabeth David style. As much read for its content as its recipes.

This is in that category.
In fact Sonia has expanded this category in that it could be read as the history of food and it's people in the areas she writes about.

I have other cookery books on this subject matter and others. But they are mostly of a very basic type, often an English translation of a book written in the language of the country concerned. They tend to be very basic, appearing to be written purely as a list of recipes.

I cannot but give this the highest recommendation as an exemplarily guide to the cuisine of the Eastern Mediterranean.
Goodness knows how long it took her to compile.

Whether this has a UK publisher I don't know. Mine was purchased in a UK charity shop in mint condition for £3 against a list price of $32.
It's well worth the full price. In fact it makes the average UK cookery book price of £25 churned out by TV chefs staggeringly overpriced. Particularly when they have as many photos of food as text.

[Erin Durbin · Rating 5 out of 5]

Excellent recipes with wonderful insight on the history and culture behind each dish. I think it's a useful book, but I would like to try the recipes on the best expert I know ;)

[Moonstar83 · Rating 5 out of 5]

I love this book.It is much more than just a cookbook.It even has historical information on the recipes and artwork throughout that makes you feel like you are there.

[Kimi · Rating 5 out of 5]

This was very thorough and I'm really upset that the copy I had was missing pages. Some of the recipes just aren't feasible for me to make due to the fact that they are either time consuming or contain shellfish. But there is a lot of stuff in here that I can make and my grandpa's exact kibbeh recipe is in here! :D

It was nice to get some cultural and historical background regarding Lebanese cooking and food culture instead of just standalone recipes. There was a lot of stuff in here I just do without even realizing that it's the culture of my homeland. I guess I just kind of absorbed it without realizing it. It made me feel amazing to know that I've been so connected to this culture that I am so removed from. It was the first time in a very long time I felt any sort of real cultural identity instead of just being descended from it.

[Brady · Rating 5 out of 5]

Goldmine of information on food and customs in the middle east. Every recipe I've tried has been awesome, especially the hreesi (lamb and wheat stew).

[Lynda · Rating 5 out of 5]

This is a wonderful cookbook. Try the sesame cookies, they are worth the price of the cookbook.