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Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula (Capital Series) [Paperback]

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Item description for Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula (Capital Series) by Amy Riolo...

Chosen as one of 16 Volumes Worth Staining by The Washington Post Since marrying into an Egyptian family ten years ago and traveling extensively in the region, culinary expert Amy Riolo has been discovering the cuisine of Arabia at lavish parties and palaces, in simpler homes, stylish restaurants, and marketplaces. Now she brings this rich and exotic cuisine to American cooks of all levels, giving time-honored techniques, step-by-step recipes, and lively menus for many occasions and the everyday. Sample breakfast delights like Wild Thyme Glazed Croissants. Savor Gulf-Style Calamari Soup and Chicken Kabsah, a delicious rice and chicken casserole that exudes the aroma of dried limes and the traditional Saudi spice mix. Dip into delicious dessert recipes like Melon K nafeh, and Chocolate Covered-Almond Filled Dates. Sip mouthwatering drinks like Rose Water Cooler, and a variety of Arabian cocktails like Golden Dream, made with mandarin juice, peach, honey, saffron and milk. Though Amy Riolo entertains like an Arabian princess, she is a practical American, as she reveals how to create an Arabian tea party worthy of royalty, and a Laylat ul Henna, the ultimate girls' night in, when brides-to-be gather with female friends and family members for a night full of beauty, pampering, henna-tattooing, music, dancing, and of course, an array of tempting culinary treats. Most ingredients are available at your local supermarket, though the 'Where to Buy Guide' gives mail-order sources for any that may be hard to find.

Sample a recipe from Arabian Delights from A Royal Wedding Menu: Eggplant, Tomato, and Chili Pepper Salad ( Salata Bat njan bil Tomatum wa Filfil) This is a hot and healthy salad that takes only minutes to prepare. It works well on buffets or as a simple side dish during a busy weeknight. When choosing eggplants, look for small ones with smooth, shiny skin and no bruises. Tomatoes should be bright red, firm, and kept outside of the refrigerator to yield the best flavors. 2 1/2 cups canola oil, divided 4 small (4- to 5-inch-long) eggplants, sliced into 1/4-inch-thick slices 4 roma tomatoes, sliced into 1/4-inch-thick slices 3 green chili peppers, seeded 1/4 cup distilled white vinegar Salt, to taste Freshly ground black pepper, to taste Pinch of chili powder or paprika Plain yogurt for garnish, if desired Heat 2 cups canola oil in a large frying pan over medium heat. When oil is hot, carefully lower eggplant slices into pan. Do not crowd skillet. Fry eggplant 3 to 5 minutes per side until lightly golden and cooked through. Remove with a slotted spoon and place onto a platter lined with paper towels. Continue with remaining eggplant. Fry roma tomatoes in the same manner and place onto a platter lined with paper towels. Fry chili peppers in the same manner and place onto a platter lined with paper towels.

Whisk remaining 1/2 cup canola oil, vinegar, salt, pepper, and chili powder or paprika together in a small bowl to form a dressing. Place fried eggplant, tomato, and pepper slices onto a large serving platter. Top with dressing. Taste and adjust seasonings if necessary. Serve at room temperature. Serves 4.

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Item Specifications...

Pages   213
Est. Packaging Dimensions:   Length: 0.5" Width: 7" Height: 8.75"
Weight:   0.85 lbs.
Binding  Softcover
Release Date   Nov 27, 2007
Publisher   Capital Books
ISBN  1933102551  
ISBN13  9781933102559  

Availability  5 units.
Availability accurate as of Oct 28, 2016 02:57.
Usually ships within one to two business days from La Vergne, TN.
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More About Amy Riolo

Register your artisan biography and upload your photo! Amy Riolo is an award-winning author, chef, cooking show host, cooking instructor, and Mediterranean expert. She makes frequent appearances on television and radio programs both in the United States and abroad, including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, and Abu Dhabi Television. She appears weekly in ninety-second cooking videos titled Culture of Cuisine, which air on nationally syndicated news shows on 28 different channels across the United States, totaling a reach of over 223 million people. Her work has also appeared in numerous print media, including "USA Today," "Cooking Light" magazine, "The Washington Post,", "The Wall Street Journal," "Gulf News," "Popular Anthropology Magazine," "The UAE National," and international newspapers and hundreds of blogs. She is also the author of noted culinary/cultural blog She currently teaches approximately 80 hands-on cooking classes per year, with more than 3,500 students annually at Living Social, Sur la Table, and Open Kitchen in Washington, D.C. Internationally, she gives classes in Italy, Egypt, and UAE.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > Asian > General
3Books > Subjects > Cooking, Food & Wine > Regional & International > Middle Eastern
4Books > Subjects > Cooking, Food & Wine > Special Occasions > General

Reviews - What do customers think about Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula (Capital Series)?

A unique and highly recommended addition   Apr 2, 2008
The culinary legacies of Arabian cuisine can be as common as humus and as exotic as a sweet orchid drink. There are several different (albeit complimentary) regional sources of Arbaian cuisine which Amy Riolo informatively details in the beginning of "Arabian Delights: Recipes & Princely Entertaining Ideas From The Arabian Peninsula", a compendium of authentic, step-by-step, 'kitchen cook friendly' recipes, combined with menu ideas, and an 'Entertaining Timeline'. Organized into three major sections (Palatial Feasts; Special Ceremonies; Simpler Delights), the sixteen individual chapters range from a Royal Wedding Reception; to a Yemeni Sabbath Luncheon; to a Jeddah Red Sea Picnic. Enhanced with a Glossary, a 'Where to Buy Guide, a Bibliography, and an Index, "Arabian Delights" is a unique and highly recommended addition to personal, professional, and community library ethnic and specialty cookbook collections.
Arabian Cuisine & Culinary History - A Vibrant Trapestry of Knowledge!  Jan 11, 2008
While exploring various books of Middle Eastern Cuisine and history, I came across
Arabian Delights: Recipes & Princely Entertaining Ideas from the Arabian Peninsula (Capital Series) by Amy Riolo, just published in the fall of 2007. What a treasure! This is exactly the kind of book I've been looking for that combines Arabian cuisine with it's rich culinary history. Fabulous food and education all in one!

My passion for exploring foods of the Middle East combined with a thirst for their culinary history (how did the spice trade effect various regions?) is lovingly & authentically represented in this book. Ms. Riolo has researched and chosen wonderful recipes to showcase the beautiful lands of Bahrain, Qatar, Kuwait, Oman, United Arab Emirates, Yeman & Saudi Arabia. These recipes come alive and you can almost smell the delicious array of delicacies represented between these pages. My kitchen will be smelling so good soon!

Sections include: A History of Arabian Cuisine, Regional Differences in Arabian Cuisine, Tips to Remember When Entertaining and more. Ms. Riolo has given us another gift by showcasing these recipes via the different feasts/celebrations where they would be traditionally eaten. Wonder what to serve your guests for a Ramadan Breakfast or Dinner? How about the celebratory foods for an Eid feast? Want to delight your children with an Arabian Tea Party or Pearl Diving Party?

Living & growing up in America, many of us remember the traditional foods our families served at Easter, 4th of July, Thanksgiving, Christmas, Hanukkah & more. We can even smell them. The same applies to other countries as well. Living in the DC area which has an abundance of cultural diversity, it's wonderful to finally have a great resource to further understand the foods & feasts of our Middle Eastern neighbors.

What's even better is the fact that Ms. Riolo is local in DC (she splits her time between DC & Egypt) and offers culinary lectures and recreational cooking classes throughout the area! She also works with another well know author/cooking teacher/food editor/ and lecturer, Sheilah Kaufman who wrote the Forward in this book. Personally I can't wait to attend some of their cooking/lecture events!

Would I recommend this book? YES!! If you love the Middle Eastern foods and are searching for unique recipes infused with culinary history, this book is for you. If you live in the DC area, why not sign up for one of their classes? I know I will.

It really is a delight!  Dec 21, 2007
I ordered this book because of my interest in Middle Eastern cooking. With its focus on Gulf Arab cooking, this is a rare collection of recipes. The author's knowledge of and deep affection for the cultures of the Middle East shine through on every page.

This book makes an excellent read simply for its cultural content. The recipes are presented in menu format; the author provides a timetable which seems very helpful for each menu. Even for preparing only one recipe, there are explicit instructions on what can be prepared in advance, and what steps must be prepared in advance (marinating etc). This book contains many recipes that I have not seen in any other cookbook (and I have quite a collection!).

Purists may protest, but I love the recipes where the author has incorporated "convenience" foods like crescent roll dough or pull-apart biscuit dough. I have tried many recipes and I have had delicious results. Particular stand-outs so far are the Fish in Saffron Bechamel Sauce (which I made with catfish nuggets), Mini Lamb Pitas (which I prepared with thin-sliced beef), Zucchini with Tahini Dressing, and Croissants with Wild Thyme. The Fish in Saffron Bechamel is one of the best dishes I have ever eaten.

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