My Egypt

Name: My Egypt
Brand: Little, Brown and Company
SKU: 04420477

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4662634My Egypthttps://www.gandhi.com.mx/my-egypt-9780316429771/phttps://gandhi.vtexassets.com/arquivos/ids/4324211/image.jpg?v=638490058272270000320390MXNLittle, Brown and CompanyInStock/Ebooks/Explore a lifetime of recipes that capture the flavor and energy of Egypt, from celebrated chef Michael Mina. "Outstanding... [and] accessible for home cooks of all levels and familiarity with Middle Eastern cuisine" (Publishers Weekly, starred review).Growing up in a Middle Eastern household gave Michael Mina an innate understanding of how to cook with spice and use acidity to amp up flavors. But when he started working in restaurants, Mina went out of his way to cook everything but the Egyptian food he had grown up with. His family had left Cairo for the United States when he was two years old, and he felt the need to assimilate to thrive.Decades later, after making his name as a technique-driven California chef and opening dozens of acclaimed restaurants, Mina looked back to what got him excited to cook in the first place: dishes like his moms taameya, or Egyptian falafel, and tables heavy with dips and spreads at family barbecues. Thus began years of travel back to Egypt and a new story in his cuisine.In My Egypt, Mina brings readers to contemporary Cairo and Alexandria to share the foundations of Egyptian cooking and hospitality, from the traditional breakfast of ful medames to the streetside meal of baladi bread stuffed with spiced hawawshi. He also marries Egyptian flavors with influences from around the world in dishes including:<ul><li>Harissa Ratatouille</li><li>Halloumi and Watermelon Salad</li><li>Feta-Brined Spatchcock Chicken with Mint and Green Onions</li><li>Labne Frozen Yogurt.</li></ul>This is the story of a lauded chef at the top of his game, triumphantly returning to his roots....4420477My Egypt320390https://www.gandhi.com.mx/my-egypt-9780316429771/phttps://gandhi.vtexassets.com/arquivos/ids/4324211/image.jpg?v=638490058272270000InStockMXN99999DIEbook20249780316429771_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_A bold return to the Egyptian cuisine of chef Michael Minas heritage, highlighting the traditions and delicious flavors of the North African coast of the Mediterranean.Celebrated chef and restaurateur Michael Mina returns with an unmissable collection of foundational Egyptian recipes to celebrate the cuisine of his home country. This will be the primer on Egyptian cooking, an essential entry into the canon of beloved Mediterranean cuisines not yet represented in the American cookbook market.In My Egypt, Mina marries his professional training in French technique and Californian flavors with the recipes of his youth, with takes on familiar Levant recipes like Tzatziki and Baba Ghanoush alongside winning chefs preparations from Harissa Ratatouille to Lamb Meatballs with Ricotta Dumplings and Date Chutney, Tomato-Ginger Glazed Salmon, Feta-Brined Spatchcock Chicken with Mint and Green Onions, and Labne Frozen Yogurt. This is the story of a lauded chef at the top of his game, triumphantly returning to his roots....(*_*)9780316429771_Explore a lifetime of recipes that capture the flavor and energy of Egypt, from celebrated chef Michael Mina. "Outstanding... [and] accessible for home cooks of all levels and familiarity with Middle Eastern cuisine" (Publishers Weekly, starred review).Growing up in a Middle Eastern household gave Michael Mina an innate understanding of how to cook with spice and use acidity to amp up flavors. But when he started working in restaurants, Mina went out of his way to cook everything but the Egyptian food he had grown up with. His family had left Cairo for the United States when he was two years old, and he felt the need to assimilate to thrive.Decades later, after making his name as a technique-driven California chef and opening dozens of acclaimed restaurants, Mina looked back to what got him excited to cook in the first place: dishes like his moms taameya, or Egyptian falafel, and tables heavy with dips and spreads at family barbecues. Thus began years of travel back to Egypt and a new story in his cuisine.In My Egypt, Mina brings readers to contemporary Cairo and Alexandria to share the foundations of Egyptian cooking and hospitality, from the traditional breakfast of ful medames to the streetside meal of baladi bread stuffed with spiced hawawshi. He also marries Egyptian flavors with influences from around the world in dishes including:<ul><li>Harissa Ratatouille</li><li>Halloumi and Watermelon Salad</li><li>Feta-Brined Spatchcock Chicken with Mint and Green Onions</li><li>Labne Frozen Yogurt.</li></ul>This is the story of a lauded chef at the top of his game, triumphantly returning to his roots....9780316429771_Little, Brown and Companypreventa9780316429771_9780316429771Michael MinaInglésMéxico2024-10-08T00:00:00+00:00https://getbook.kobo.com/koboid-prod-public/hachetteuk-epub-fb43293a-50fd-446d-aadb-35952cd7e703.epub2024-10-08T00:00:00+00:00Little, Brown and Company