More than just a recipe book, At Adelle’s table is an invitation to travel, somewhere between Syria and Quebec, to meet a country of origin and a land of welcome. While the first work gave voice to Syrian refugees and highlighted the traditional cuisine of this Middle Eastern country, this one is more personal, like the culinary repertoire of Adelle Tarzibachi, who immigrated to Montreal more than 20 years ago. The businesswoman shares her memories, from her visits to her “téta” Joséphine to her move to Aleppo, then to Montreal.
It’s a book that can be read. You have to sit down and look through it. It’s a great gift to give to someone who loves cooking and is looking for projects.
Silvia Galipeau
The +
- The marriage, sometimes subtle, sometimes more assertive, of Quebec ingredients with Syrian dishes, such as that of iceberg lettuce in an autumn salad
- The general concept of the book and the numerous texts which construct a story around the dishes
- Generous portions that set the table for a surprise guest
- The ingredient index which makes it easy to find ways to reuse products with which you are less accustomed to cooking
- The fact that many dishes are simple and quick to prepare
Because there are recipes that don’t have a photo, unfortunately, I have the impression that there are some that will stay hidden for a long time.
Marc-André Lemieux
THE –
- The search for certain ingredients, such as mastic or frozen artichoke bases, gave our testers a hard time.
- The absence of indications on the preparation time
- The absence of photos for certain dishes as well as the unconventional organization of the recipes which makes research difficult
- The lack of flavor of certain broths
I was very disappointed by the meats that were cooked in water, but I loved his red shish-taouk chicken, his rice with vermicelli, his bulgur with spinach, his autumn salad with pomegranate molasses and his parsley salad that is to roll on the ground.
Josée Lapointe
Verdict
Rich in stories and challenges, this book will appeal to those who love dreaming, cooking and experimenting. A feast for both the eyes and the taste buds, although the effort and time invested are not always a guarantee of success.
Our favorite recipes
- Fall Salad with Pomegranate Molasses
- Legume salad with halloumi
- Lentil and Swiss Chard Soup
- Vegetable and beef ratatouille
At Adelle’s table
KO Editions
215 pages