Saudi Feast: Flavours and Recipes

Saudi Arabian culinary tradition is as rich and diverse as the landscapes and climates of the country, with each region offering delicious ingredients and tasty local dishes - a hidden treasure to be discovered. A journey through space and flavours, this book offers the surprising experience of meeting Saudi people through their food. 32 recipes for starters, main courses, and desserts have been selected among the thousands submitted by Saudi families in response to an initiative of the Kingdom’s Ministry of Culture. Illustrated by charming shots of Saudi cooks in the intimacy of their kitchens and organised in 5 chapters - Rice, Cardamom, Lamb, Dates and Wheat - the recipes are easy to reproduce at home, with step-by-step instructions and photographs. Texts penned by culinary experts also introduce readers to local history, dietary traditions, proverbs and anecdotes that uncover a genuine way of life, a tradition of hospitality, and an inviting culinary heritage. AUTHORS: Anissa Helou (born 1 February 1952) is a London-based chef, teacher, and author. She specialises in cooking and writing recipes for Mediterranean, Middle Eastern and North African cuisines. Her cookbooks have won numerous awards. She currently lives in London and runs a cooking school, Anissa’s School.
A talented pastry chef, who cut her teeth in France, Mayada Badr heads the Culinary Arts Commission created by the Saudi Arabian Ministry of Culture to promote this sector within the Kingdom. 169 illustrations