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Arsenal Pulp Press Fall 2018

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    9781551527437
  • Sales Rights

    For sale with exclusive rights in: CA Not for sale in: ROW
  • Supply Detail

    Distributor: UTP Distribution Supplies to: CA Availability: In stock Carton Quantity: 10 $32.95 CAD
    $29.95 USD
  • Catalogues

The Scent of Pomegranates and Rose Water
Reviving the Beautiful Food Traditions of Syria
By (author): Habeeb Salloum By (author): Leila Salloum Elias By (author): Muna Salloum
9781551527420 Hardcover, Cloth over boards English General Trade COOKING / Regional & Ethnic / Middle Eastern Oct 01, 2018
$32.95 CAD
Active 8 x 9 x 1.1 in 360 pages Colour photographs throughout Arsenal Pulp Press

The traditions of Syrian cooking, which go back hundreds of years, are notable for their sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation, economic hardships, and political strife, the people of Greater Syria continued to cook their bulgur, lentil, chickpea, kishk, and yogurt dishes as if life around them never changed.

Syrian-born Habeeb Salloum and his daughters, Leila and Muna, have researched and explored the far reaches of Syrian cuisine for many years (and in Habeeb's case, decades). Their resulting cookbook provides a succinct window into the dining tables of eighteenth- and nineteenth-century Syria, when the region was influenced by the Ottoman Empire's reach into Persia and the Arab world. The book includes delectable, heart-healthy recipes -- some familiar, some never before published in English -- many of which have been updated and simplified for modern sensibilities. The book also provides a poignant window into Syrian culture and everyday life then and now -- framed by ageless and truly beautiful food traditions.

Includes over 150 recipes and numerous full-colour photographs.

Partial proceeds from the sale of this book will benefit Le centre culturel syrien (Syrian Cultural Centre), a non-profit organization based in Montreal currently dedicating its efforts to help alleviate the plight of the displaced and those who have been impacted by the situation in Syria.


Habeeb Salloum was born in the Qaroum area of Syria and emigrated to Canada when he was a child. For the last thirty years he has been a full-time writer specializing in food, history, and travel. He lives in Toronto.

Leila Salloum Elias is an instructor in the Arabic program at Penn State University.

Muna Salloum works at the Institute for the History and Philosophy of Science and Technology at the University of Toronto.

Cynara Geissler 

For more information contact
cynara@arsenalpulp.com
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