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cooking with gaul

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June 9, 2010June 9, 2010

today’s simple kitchen truths

yes, scales are fun and accurate. they will not make you a neater baker.

the ingredients you pick in your backyard are the prettiest

trial and error is a beautiful thing if you have a nice low-light lens

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Posted in Baking, Food, PhotosBy anny1 Comment

One thought on “today’s simple kitchen truths”

Caroline says:

June 10, 2010 at 11:12 am

Anny, I love you. Thank you for making this blog, and for sharing such a beautiful part of your life!

Good luck with your book, and good luck with the next adventure ahead!!

XOXO
Caroline

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← A more elegant goat cheese salad (now featuring caramelized onions!)

chermoula pesto →

I study culinary history and literature in North Africa and the Arabic speaking world; this blog is a record of what happens when I put my research and passions into play at my own stove. I focus on flavors & dishes from across the Middle East and North Africa––with a few large dashes of historical research & cultural commentary.

While most of the recipes featured here hail from the Middle East & North Africa or elsewhere in the Mediterranean, I also love to cook anything that happens to be in season. A recipe index lists all recipes alphabetically; you can also browse by category or search for keywords below.

For less cooking and more history & literature, check out my research blog. You can read more about my work and other writing here.

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A little backyard foraging for a spring dinner

The persistent prestige of French cuisine in today’s food cultures is hard to ignore: it’s everywhere, including in modern Egyptian food history — from khedival banquets to Abla Nazira’s cookbook. But instead of applying French aesthetics or principles to other world cuisines, what if we did the reverse? My latest post, a recipe for what i’m calling Tasbikassoulet, flips a common script by asking: how can an Egyptian culinary technique (#tasbika) produce a satisfying vegetarian version of a French classic (#cassoulet)?

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Latest from the blog: a recap of my interview with @anasatassi organized by @warscapes last December, with some snapshots of a handful of my favorite recipes, techniques, & serving suggestions from & inspired by Atassi’s wonderful cookbook Sumac: Recipes & Stories from Syria. A cookbook that embodies nafas as something that exists between the realm of written recipes and social worlds—something you can’t see but can certainly taste—and celebrates cuisine as the product of collective authorship, creativity, and care. Links to the post and the interview in bio.

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