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WINNER OF 2012 GOURMAND WORLD COOKBOOK AWARD FOR "BEST ARAB CUISINE COOKBOOK" in the USA
Kay Karim has collected recipes from generations of her family as well as all the regions of Iraq in this lovingly-compiled tribute to her homeland's cuisine.
Modern Iraqi cooking relies on an abundance of fresh, seasonal produce, beans, rice, fish, and quality meats. Typical spices include cinnamon, allspice, dried lime, saffron, sumac, and turmeric.
An earlier version of this cookbook won a World Gourmand Cookbook Award in 2007. This new edition has been completely edited and revised, and includes beautiful colour photographs throughout. It includes more than 150 easy-to-follow recipes; detailed introduction to Iraq's history, culture, and cuisine; a guide to spices and ingredients; fascinating notes and family anecdotes, and over 100 colour photographs.
- Sales Rank: #520777 in eBooks
- Published on: 2012-07-05
- Released on: 2012-07-05
- Format: Kindle eBook
From the Author
iraqifamilycookbook.com
About the Author
Kay is a celebrated cookbook author, and cooking instructor. Her first cookbook: Iraqi Family cookbook: From Mosul to America was awarded the Gourmand World Cookbook award in 2007 in the category of Best in Arab Cuisine in the US. Another Gourmand award was awarded to her new cookbook: Iraqi Family Cookbook that was published in 2012 by Hippocrene Books.
Kay Karim emigrated from Iraq forty years ago, but made frequent long visits to her family in Baghdad, and was able to record, and enjoy more of her mother's, and sisters recipes and kitchen wisdom that had passed down through generations.
Kay earned a degree from the College of Education in Baghdad and two Masters degrees from San Jose State University and Old Dominion University.
Check her website for recipes:
iraqifamilycookbook.com
Most helpful customer reviews
12 of 12 people found the following review helpful.
Extremely Pleased
By Kaye
My husband is from Mosul,Iraq. He has lived in the USA since 1958, but has vivid and fond memories of his years growing up in Mosul and Baghdad. I ordered this cookbook for him as a gift. To say he was pleased is an understatement! The photos and especially the section of historical facts about Iraq took him on a mind-journey back to his childhood and homeland. He is so happy that each recipe, although written in English, has the Arabic name for that particular dish. We have tried many of the recipes, some of which my husband could prepare almost without the book because the dishes and foods are so familiar to him. We have ordered seven copies of the book and sent them to various family members with the hope that they will enjoy it as much as we have. I am happy to have discovered such a publication with so much meaning for our family. Kudos to author Kay Karim for putting together this beautiful cookbook!
24 of 31 people found the following review helpful.
But somebody has to point this out!
By a reader
This would be my second attempt to express my opinion in a review regarding the issue. The first review attracted a couple of harsh threatening remarks, which I reported to amazon as abuse and chose to delete it. So here we go again:
This review is specifically on the pictorial aspect of the book's production. The book's description promises 100 color beautiful photographs throughout. Leafing through the book, however, I was so much disappointed with the shabby production of the images, almost a third of them, all depicting dishes, are regrettably of substandard quality. Some fuzzy, some out of focus, some oddly lit (for example: pp. 32, 48, 70, 74, 82, 106, 112,152, 173, 174, 184, 186, 188, 202, 211, 219, 220, 234, 235). In short, unappetizing, which defeats the whole point of including color photos in a cookbook. This book is done by a well-known publisher with a long history in the field, and this shabbiness is unacceptable.
For those seeking recipes, they need not be bothered by this, as there are a good number of them offered, along with some basic background and brief commentaries on the recipes, at a very reasonable price. However, a few textual inaccuracies need to be mentioned here: It was not Genghis Khan who led the Mongol invasion of Iraq in 1258 but his grandson Hulagu Khan (p. 8). The ancient Mesopotamians did not use the precious wheat for their beer, they used barley (p. 8). In the recipes, the text consistently confuses wheat with barley: habbiyya is not pearl barley but pearl wheat (81, 144), whole wheat is not `shaeer' but `hunta' (p. 249).
5 of 5 people found the following review helpful.
FASCINATING Book!
By Behar Godani
As someone who's trying to eat healthier and more organic food, I try to limit my meat intake as much as possible and this book is the BEST book ive found! Yeah, there are a lot of meat recipes but there are just as many vegan ones! soups with eggplants, okra, cabbage and potatos, sides that include the most perfect rice, bulgar and couscous, TONS of salad options and recipes and the desserts? *swoons* i'm in heaven! Some are made with dates or date syrup, others include rice pudding made from scratch and so smooth and creamy and hot it's just perfect for a rainy day! This book is worth every single penny! Healthy, TASTY, and oh so easy to make!
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