Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

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  • Type：Epub+TxT+PDF+Mobi
  • Create Date：2021-06-09 03:31:13
  • Update Date：2025-09-06
  • Status：finish
  • Author：Christine Sahadi Whelan
  • ISBN：1452182450
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Summary

A comprehensive guide to vibrant Middle Eastern ingredients， with more than 120 recipes that let them shine， from James Beard award winning Sahadi's market in Brooklyn， New York。

Sumac。 Urfa pepper。 Halvah。 Pomegranate molasses。 Preserved lemons。 The seasonings， staples， and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them。 In FLAVORS OF THE SUN， the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes， including starters， salads， soups， family-friendly meals， and desserts。 With sections devoted to recipes boasting Bright， Savory， Spiced， Nutty， and Sweet accents， it offers inspiration， techniques， and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence。 Throughout， "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices， condiments， and preserves into your daily repertoire。

120 RECIPES WITH A PUNCH: From an updated take on nachos and mac and cheese to a spectacular pistachio cheesecake and tahini-enriched brownies， FLAVORS OF THE SUN features dozens of the store's most-requested dishes as well as Sahadi family favorites。 Simple yet loaded with flavor， these recipes will inspire you to make these distinctive Middle Eastern ingredients essential components of your pantry。

OPTIMUM VERSATILITY: Each section addresses a specific flavor profile and offers a set of essential ingredients for achieving it along with helpful tips on how to use them separately or in combination。 Look-and-cook mini recipes provide even more ideas for using distinctive ingredients like tahini， Aleppo pepper， and preserved lemons to give a fresh new spin to everything from salad dressings to cocktails。

EXPERT KNOWLEDGE: Family owned， Sahadi's has been a beloved resource since its founding by Abrahim Sahadi， an immigrant from Lebanon， more than 100 years ago。 Now welcoming a fifth generation into the business， the Sahadi family's authentic imported goods and exhaustive knowledge continue to inspire local chefs and adventurous home cooks to taste and explore the diverse world of Middle Eastern spices and sundries。

FOR FANS OF PLENTY: Much like PLENTY， this cookbook dives deep into core ingredients and provides intimate insights into flavorful spice blends like dukkah， berbere， ras el hanout， shawarma spices， and more。 Each ingredient profile includes an informative buying guide so you can build your pantry like a pro。

Perfect for: home cooks to seasoned chefs; fans of PLENTY; JERUSALEM; SHUK， and ZAHAV; Sahadi's loyal customers; those interested learning about spices and new ways to use them in everyday dishes

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Reviews

Marisa ，

I've been wanting to get more into this style of cooking， so I was delighted to be approved for an ARC of this！ Flavors of the Sun is delightful， creative， visually pleasing， and easy to follow。 Christine Sahadi Whelan has done a fantastic job with putting this together， and it's actually even kind of changed the way I look at cooking and food。 More than anything， Flavors of the Sun makes me excited to create connections with food， and I think that that's something I haven't gotten out of cookbo I've been wanting to get more into this style of cooking， so I was delighted to be approved for an ARC of this！ Flavors of the Sun is delightful， creative， visually pleasing， and easy to follow。 Christine Sahadi Whelan has done a fantastic job with putting this together， and it's actually even kind of changed the way I look at cooking and food。 More than anything， Flavors of the Sun makes me excited to create connections with food， and I think that that's something I haven't gotten out of cookbooks before。 Definitely recommend！ 。。。more

Claire ，

I received Flavors of the Sun as part of a NetGalley giveaway。Once considered foreign and obscure by mainstream America， Middle Eastern cuisine has become ubiquitous in the last 10-15 years。 Flavors of the Sun explores the diverse spices and ingredients used in the region in an array of contexts， from drinks to desserts。Flavors of the Sun has a lovely presentation with gorgeous photography that evokes the tastes and smells that are the staples of Middle Eastern cuisine。 The chapters are divided I received Flavors of the Sun as part of a NetGalley giveaway。Once considered foreign and obscure by mainstream America， Middle Eastern cuisine has become ubiquitous in the last 10-15 years。 Flavors of the Sun explores the diverse spices and ingredients used in the region in an array of contexts， from drinks to desserts。Flavors of the Sun has a lovely presentation with gorgeous photography that evokes the tastes and smells that are the staples of Middle Eastern cuisine。 The chapters are divided by "taste": bright， savory， spiced， nutty， and sweet， which is a nice change of pace from most cookbooks divided by "type" of dish （appetizer， entree， etc。） or food （chicken， beef， etc。）， The ingredients are fairly accessible， but some of the recipes may be best for an intermediate chef。 。。。more

Kelly ，

This cookbook has many tempting recipes because of the beautiful photos included。 The recipes are categorized differently than your average cook book。 Rather than sections on appetizers， main courses， and dessert， the author chooses to break down the sections in a novel way such as "Nutty。" This allows for a focus of recipes that are all based on nuts with information about how central nuts are to daily life in the Middle East。 The author goes beyond the recipes providing a wealth of knowledge a This cookbook has many tempting recipes because of the beautiful photos included。 The recipes are categorized differently than your average cook book。 Rather than sections on appetizers， main courses， and dessert， the author chooses to break down the sections in a novel way such as "Nutty。" This allows for a focus of recipes that are all based on nuts with information about how central nuts are to daily life in the Middle East。 The author goes beyond the recipes providing a wealth of knowledge about ingredients and how the ingredients have been sold in New York City since the late 1800s by her family。 The authors passion and knowledge shines through in this cookbook。 。。。more

Molly ，

I received this ebook from NetGalley in exchange for an honest review。I love how this cookbook is divided up into different chapters based on taste - bright， savory， spiced， nutty， and sweet。 This layout is very simple and I really like it。 There are a lot of interesting dishes in this cookbook that I will have to try out。

Alissa Avilov ，

I really loved this book - I found it to be incredibly informative， beautiful， and inspiring。 Before picking it up I was familiar with Sahadis from social media but I have never been。 Flavors of the Sun will give you a quick overview of the history of the multi-generational family business in Brooklyn while making you fall in love with Middle Eastern ingredients and the possibilities they hold in your kitchen。 I am not exaggerating when I say that 90% of the 120 recipes shared in this book are r I really loved this book - I found it to be incredibly informative， beautiful， and inspiring。 Before picking it up I was familiar with Sahadis from social media but I have never been。 Flavors of the Sun will give you a quick overview of the history of the multi-generational family business in Brooklyn while making you fall in love with Middle Eastern ingredients and the possibilities they hold in your kitchen。 I am not exaggerating when I say that 90% of the 120 recipes shared in this book are recipes that I am eager to make。 I love that this book is centered around ingredients。 It is broken into 5 sections: bright， spiced， sweet， savory， and nutty。 Each section features 5-7 ingredients and dives further into each ingredient along with tips， tricks， and recipes to confidently incorporate them into your cooking。 I already have most of these spices in my cabinet so I am thrilled to have some exciting new ways to use them， but if these are new to you the author offers helpful suggestions for how to find them and what to look for。 At the end of the book she also provides menus ideas which I find helpful and inspiring。 Some standout recipes that I cannot wait to make: Grilled Whole Snapper with Preserved Lemon Vinaigrette， Chicken Kebabs with Toum， Za'atar Bloody Mary， Roast Fingerlings with Burrata and Mint Salsa， Portobellos Stuffed with Herbed White Beans， and Tahini Swirl Brownies。 I would recommend this book to any food and spice lover， or anyone interested in learning more about a Brooklyn business that has been around for so many years and has evolved as tastes in this country have。 I will 100% be purchasing this book when it comes out and expect it will have stained pages from all of my cooking in no time。 。。。more

Janet ，

Date reviewed/posted: May 17， 2021Publication date: September 7， 2021When life for the entire galaxy and planet has turned on its end， you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #thirdwave （ #fourthwave #fifthwave？） is upon us， superspeed readers like me can read 300+ pages/hour， so yes， I have read the book … and many more today。I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley， the publisher and the author i Date reviewed/posted: May 17， 2021Publication date: September 7， 2021When life for the entire galaxy and planet has turned on its end， you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #thirdwave （ #fourthwave #fifthwave？） is upon us， superspeed readers like me can read 300+ pages/hour， so yes， I have read the book … and many more today。I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley， the publisher and the author in exchange for an honest review。 From the publisher， as I do not repeat the contents or story of books in reviews， I let them do it as they do it better than I do 😸。A comprehensive guide to vibrant Middle Eastern ingredients， with more than 120 recipes that let them shine， from James Beard award-winning Sahadi's market in Brooklyn， New York。Sumac。 Urfa pepper。 Halvah。 Pomegranate molasses。 Preserved lemons。 The seasonings， staples， and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them。In Flavors of the Sun， the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes， including starters， salads， soups， family-friendly meals， and desserts。 With sections devoted to recipes boasting Bright， Savory， Spiced， Nutty， and Sweet accents， it offers inspiration， techniques， and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence。Throughout， "no-recipe recipes" help build up your flavour intuition so you can effortlessly incorporate any of the featured spices， condiments， and preserves into your daily repertoire。What a yummmmmmmmmy cookbook！ I absolutely adore middle eastern food and this book will save me a tonne on takeout and shawarma delivery！ I loved the sections divided into "Bright， Savory， Spiced， Nutty， and Sweet" as I tend to crave food this way （oh， hormones。。。。。） and I wrote down so many recipes that I just pre-ordered the book for myself and the library。 The recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to myself and other lovers of food out there。ttttttttttttttttttttttttttttI especially love the book because it uses mostly whole ingredients instead of pre-prepared and packaged foods。 I do draw the line at making my own cheese beyond a quickly-made mozzarella， and canning tomatoes but the more "ingredients" you use the better。 My one nephew says that I never have any food in my house， only ingredients --- that is why I cook so much。 I also refuse to eat or cook with Frankenfoods such as "chick'n" and its 88 ingredients vs。 🐔chicken🐔 having one and cheese that does not come from an animal is udder nonsense！）ttttttttttttttAs always， I try to find a reason to not rate with stars as I simply adore emojis （outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube Millionaires/snowflakes / literally-like-overusers etc。 " on Instagram and Twitter。。。 Get a real job， people！） so let's give it 🥣🥣🥣🥣🥣 。。。more

Jasmine ，

I love the concept of this book。 It introduces the reader to a number of common middle eastern ingredients and explains how to make the most of them。 As a cook， I enjoy making new recipes， but sometimes shy away from recipes with "obscure" ingredients that I may not use again。 Unfortunately， that can be really limiting！ I love middle eastern food， and this book will definitely encourage me to expand my pantry since I'll be more confident about using ingredients for several different recipes。 I love the concept of this book。 It introduces the reader to a number of common middle eastern ingredients and explains how to make the most of them。 As a cook， I enjoy making new recipes， but sometimes shy away from recipes with "obscure" ingredients that I may not use again。 Unfortunately， that can be really limiting！ I love middle eastern food， and this book will definitely encourage me to expand my pantry since I'll be more confident about using ingredients for several different recipes。 。。。more

Ana ，

I received a free e-ARC from the publisher via NetGalley in exchange for an honest review。 Flavours of the Sun is a delightful addition to any home cook's library。 Containing over 120 recipes， this cookbook is a love letter to Middle Eastern ingredients。 I really loved the layout of this book。 It was easy to follow， and it's visually appealing， with plenty of colour and photographs。 But what makes it special is how it is divided into five sections devoted to a 'type' of flavour: bright， spiced， I received a free e-ARC from the publisher via NetGalley in exchange for an honest review。 Flavours of the Sun is a delightful addition to any home cook's library。 Containing over 120 recipes， this cookbook is a love letter to Middle Eastern ingredients。 I really loved the layout of this book。 It was easy to follow， and it's visually appealing， with plenty of colour and photographs。 But what makes it special is how it is divided into five sections devoted to a 'type' of flavour: bright， spiced， sweet， savoury， and nutty。 Within each section you explore around five to seven ingredients。 For example， the chapter that introduces 'Nutty' flavours includes pistachios， tahini， basmati rice， mastic， dried beans， pine nuts， and dukkah。To start with you're introduced to the ingredients and how they're used， then how to tell if the ingredient is good quality （i。e。 what to look for when you're buying said ingredient）， followed by suggestions for what you can serve it with。 Harissa， apparently， goes well with fish and other seafood ingredients。 The recipes are divided into sections such as 'Starters，' 'Entrées，' 'Soups， Salads and Side，' and 'Sweets。' There are also further sections with ideas about other ways you can use that ingredient。 For example， mint can be used in a savoury marinade， or a minted strawberry lemonade， or even a mint chimichurri。 The possibilities seem absolutely endless。 This cookbook is very much about encouraging home cooks to experiment with different ingredients， to change the recipes provided to suit your needs and tastes， and to incorporate the ingredients into your own recipes。 I also liked how there were menu ideas featured at the end of the book。 Flavours of the Sun is a must-have book for anyone who loves Middle Eastern flavours， and anyone who loves to experiment in the kitchen。 I can't wait to buy a physical copies to give to my loved ones （and one for myself， of course！） 。。。more

Opal Edgar ，

A wonderful cookbook to learn to use the most essential spices of middle eastern cuisine。 I loved the way it was divided by sour， savoury， hot， meaty and sweet。 The recipes look so bright and tasty I want to try everything！ Though I will admit I am big on tangy flavours so the first section of the book was perfect to suck me in。There is the classic recipies but many are much more modern takes and perfect for family meals and people with less time of less ingredients at hand。 Lots of things are n A wonderful cookbook to learn to use the most essential spices of middle eastern cuisine。 I loved the way it was divided by sour， savoury， hot， meaty and sweet。 The recipes look so bright and tasty I want to try everything！ Though I will admit I am big on tangy flavours so the first section of the book was perfect to suck me in。There is the classic recipies but many are much more modern takes and perfect for family meals and people with less time of less ingredients at hand。 Lots of things are not necessarily complicated but all look like they pack a punch of flavours。The history of the book is also lovely， learning about the spice store in the family of the author explains a lot about her passion and knowledge。 This is really a cookbook I see myself going back to again and again。 Absolutely love it！ 。。。more

Brandi ，

Like many others， my interest in dishes from the Middle East has grown。 I used to be satisfied trying new， exotic dishes when I went out to eat。 Then I began to notice increased availability of the spices used and I became more curious to try some of these recipes in my own home。 This book was written for people exactly like me。 The chapters are broken up into five sections: bright， savory， spiced， nutty and sweet。 Each section provides recipes， descriptions， helpful tips and beautiful， mouth wa Like many others， my interest in dishes from the Middle East has grown。 I used to be satisfied trying new， exotic dishes when I went out to eat。 Then I began to notice increased availability of the spices used and I became more curious to try some of these recipes in my own home。 This book was written for people exactly like me。 The chapters are broken up into five sections: bright， savory， spiced， nutty and sweet。 Each section provides recipes， descriptions， helpful tips and beautiful， mouth water images of the dishes。 More than words and measurements on paper， the recipes are clear and informative， simple enough for even the most novice cook to attempt。 I received a complimentary copy from the publisher via NetGalley and all opinions expressed are my own， freely given。 。。。more

Michelle McGrane ，

Sumac。 Aleppo peppers。 Date molasses， za’tar， preserved lemons。 Until fairly recently， it required time and ingenuity to track down these staples of Middle Eastern cooking， most of which were rarely seen outside of ethnic markets in communities with large immigrant populations。As New York City’s oldest continually operating speciality food store， Sahadi’s has been importing and selling Middle Eastern provisions and prepared food for over a hundred years。 They have helped generations of cooks who Sumac。 Aleppo peppers。 Date molasses， za’tar， preserved lemons。 Until fairly recently， it required time and ingenuity to track down these staples of Middle Eastern cooking， most of which were rarely seen outside of ethnic markets in communities with large immigrant populations。As New York City’s oldest continually operating speciality food store， Sahadi’s has been importing and selling Middle Eastern provisions and prepared food for over a hundred years。 They have helped generations of cooks who immigrated from Syria， Lebanon， Israel， Jordan， and beyond， keep cherished family traditions alive， while at the same time introducing a new generation of chefs and home cooks to unfamiliar and exciting new flavours。Christine Sahadi Whelan has arranged the recipes in ‘Flavours of the Sun’ by the broad flavour profiles that characterize Middle Eastern cooking: Bright， Savory， Spiced， Nutty， and Sweet。Bright: Tart， Tangy， Citrusy， using Hibiscus， Pomegrate Molasses， Preserved Lemons， Sumac and Pickled Vegetables。Savory: Earthy， Salty， Herbaceous， using Feta Cheese， Nigella， Za’tar， Olives and Mint。Spiced: Hot， Warming， Smoky， using Harissa， Ras El Hanout， Berbere， Shawarma Spices， Aleppo Pepper and Urfa Pepper。Nutty: Rich， Meaty， Satisfying， using Pistachios， Tahini， Basmati Rice， Mastic， Dried Beans， Pine Nuts and Dukkah。Sweet: Light， Floral， Delicate， using Natural Flower Waters， Dried Fruit， Date Syrup， Honey， Halvah and Mahlab。‘Flavours of the Sun’ not only contains 120 accessible and inspirational Middle Eastern recipes together with beautiful photographs by Kristin Teig， but is also a magical treasury for the palate and as comprehensive a guide to vibrant ingredients and flavours as one could wish to find。A huge thank you to @NetGalley and @chroniclebooks for an ARC in exchange for an honest review。 。。。more

Bonnye Reed ，

netgalleypub date September 7， 2021Chronicle Books

Reference

google book https://www.google.com/search?tbm=bks&q=Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

hathitrust digital library https://babel.hathitrust.org/cgi/ls?q1=Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients&field1=ocr&a=srchls&ft=ft&lmt=ft

The British Library https://bll01.primo.exlibrisgroup.com/discovery/search?query=any,contains,Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients&tab=LibraryCatalog&search_scope=Not_BL_Suppress&vid=44BL_INST:BLL01&lang=en&offset=0