Product Description
On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.

In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:

* Beef Shish Kabobs with Sumac Onions and Parsley Butter* Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini* Crispy Lemon Chicken with Za’atar* Golden Gazpacho with Condiments * Fried Haloumi Cheese with Pear and Spiced Dates

Absolutely alive with spices and herbs, Ana Sortun’s recipes will intrigue and inspire readers everywhere. ... Read more

Customer Reviews (15)

Too labor intensive, requires too many exotic spices
I've only made a few dishes from this book because the few that I made took FOREVER to prepare, required buying some very expensive and hard-to-find spices, and required special equipment. I'd rather just go to her restaurant and let her do the cooking (which is superb).

Good cookbook for Mediterranean flavors, not Italian
Most Mediterranean cookbooks focus on Italian or Greek flavors- Spice is definitely not that. All the recipes I've tried have been wonderful- delicious and something completely new. This isn't a cookbook for a casual chef though, most of the recipes take some work and some unique ingredient. However, you don't have to be a professional either- all ingredients CAN be obtained, and so far nothing has been too complicated.

I really like how the cookbook is divided- into flavor blends, rather than sorting it by 'salads', 'soups', 'main dishes'.

Overall, I would definitely recommend this book for anyone a little bored of their cooking, who is interested in original recipes with Mediterranean influence.

Delicious
I love this cookbook! Some of the spices might be difficult to find, but can be located online or through mailorder. It's worth ordering them, because these recipes are delicious and different. Some are quite easy, others more involved. Almost all turned out very well. Sumac was a revelation.

Fun and Delicious
I love, love, love Ana Sortun's Sofra.It is a fabulous place.This book takes me there in my kitchen.
I really enjoyed the vanilla flavored carrots.Aestheticpresentation.It would be a great gift.

One of the greatest cook books Ive ever read!
If you like Arabic influenced Mediterranean cuisine, then this book is for you! Ana Sortun owns Oleanas restaurant in Cambridge MA. This book is only a small sense of what she creates there. In Spice, she explains ways to create original dishes and some with american seasonal ingredients. eg. She offers a very great recipe of Avocado Hummus... ... Read more

Product Description

The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full color so it's as true to life as possible -- just like a real cooking course. Written instructions accompany each recipe, and specialized tasks, such as making homemade pasta, are clearly demonstrated. Variations, notes and glossaries are welcome additions to each "class."

My Cooking Class replicates a professional cooking course and will transform how home cooks learn to prepare dishes and meals. Every ingredient, pot, pan and tool is shown, not just described, making this new visual cookbook format deliciously simple.

Food from the Middle East is popular for its unique taste and, perhaps more importantly, its healthy ingredients. These dishes sing with earthy spices, tomato, parsley, lemon and honeyed fruits, and a country index shows the origin of each recipe.

Some of the well-loved favorites are:

Product Description
The Cooking of the Eastern Mediterranean refers both Paula Wolfert's love of great food and the pioneering spirit that has inspired her to travel across the globe many times over in search of the world's best recipes. In all of her remarkable books, she delves with tireless enthusiasm into her research and writing, ensuring each recipe's authenticity and accessibility. In The Cooking of the Eastern Mediterranean, she brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea.

Wolfert's food dazzles the palate. Her book begins with recipes for sauces and dips, including two walnut and pomegranate sauces; soups include Anatolian Sour Soup and Macedonian "Green Cream." Meat, poultry, and fish dishes include eleven varities of kibbeh, Duck with Quinces, and Skewered Swordfish. Her sumptuous recipes for vegetables and grains--stuffed eggplants, pilafs, and pomegranate-flavored vegetables, to name a few--reflect the bounty and healthful eating patterns of the Eastern Mediterranean.

Wolfert's Middle Eastern grain salads are healthy and rich with flavor. Paula travels into the kitchens of native cooks to ensure that her recipes are as genuine as they are delicious. She takes us into the home of a friend in the Republic of Georgia, whose mother teaches Wolfert how to prepare Chicken Tabaka; to a mountain village in northern Greece where, with a sister food writer, she searches for fine cheese to complete a savory pie; and to a farm in Turkey, where the country's best bread baker tells her secrets of baking unleavened flat griddle bread.

These delicious, authentic recipes focus on the healthy eating patterns for which the Eastern Mediterranean is increasingly being recognized. Wolfert's recipes are as delightful to read as they are to use. Armchair cooks and travelers will be moved by the descriptive geography and resonate personal stories Paula Wolfert relates along with her fabulous dishes. Wolfert's expertise is renowned among food lovers, amateur and professional, and her joy of discovering new ways to prepare food is infectious to her many devoted readers.Amazon.com Review
Paula Wolfert is one of the first food writers to acknowledge theimportance of Mediterranean cuisine. During a five-year journey thatencompassed parts of the Balkans, Turkey, Syria and Greece, she collected amyriad of recipes from native cooks that are easily adaptable to Americankitchens. The diet of the region depends upon grains, legumes, vegetables andnuts--perfect for the health conscious--and lends itself to recipes such aspumpkin kibbeh stuffed with spinach, chick peas and walnuts and nettle cheesepie. Wolfert is careful to provide special advice to ensure smoothpreparation. The book won both the 1995 Julia Child CookbookAward in the International Category, and the 1995 James Beard Award in the International Category. ... Read more

Customer Reviews (15)

Eastern Mediterranean Cooking
This is exactly what I was looking for. The information and layout of recipes is excellent.

Recipes and History
This is one of my favorite cookbooks. I received it as a gift years ago from friends in the printing world. The recipes are easy to follow. Ingredients may not be common to westerners, but Wolfert takes the time to explain them, give alternate options to those that are hard to find, and provides sources to find the "uncommon".

I adore the yogurt-herb stuffed grape leaves, the basmati rice and potatoes, the lebanese tomato salad, the walnut stuffed eggplant with pomegranate, and so many others in this book. I've taken samplings from this book to a friend's annual Persian new year party in the past, and everything has disappeared in a flash.

Buy this book. You will love it!

Paula Wolfert knows about food
Ever since I first purchased her cookbook, Couscous and Other Good Food from Morocco, I have been a fan of Paula Wolfert. Her recipes are not always easy, but they always produce great food. Buy the book.

A fantastic cookbook--a favorite for years
I adore this cookbook and never tire of reading the recipes and fascinating intros to each. Paula Wolfert does an amazing job a painting a picture of the food--you can almost taste it even before you walk into the kitchen. I found the plethora of kibbeh recipes exciting and it was a real thrill to have them work on my first attempt. Unlike many of the reviewers, I don't find the ingredient lists 'esoteric' (this may simply be b/c I spend way too much time ordering spices from Penzeys and visiting Indian groceries), but I have also had great success when when skipping or substituting ingredients. My all time favorite recipe, and worth the price of the cookbook alone, is the "Split Tummies" which are softened eggplant stuffed with a lamb/spice /pinenut mixture (I often use turkey) baked over a bed of vegetables. At the height of summer, when the garden is bursting with peppers, tomatoes, greens and eggplant, this cookbook is a joy!

Wonderful cookbook for the serious cook
What a wonderful cookbook for the serious cook who is interested in new recipes, other cultures and healthy food with a nice mix of history of a given recipe or dish. Ironically it was a negative review or slam, about the authors many (50) Kibbeh recipes that perked my interest and made me want the book.

So when I got the cookbook within a couple days of ordering it I went straight to the kibbeh section and had to smile, because it is so interesting because it reminded me of a favorite Italian cookbook with a lot of recipes for different meat balls, or a cookbook I have that has dozens of different types of hamburger recipes.It's awesome.

The book is big and the variety of recipes is vast, with some of my favorites that call for chickpeas, or roasted peppers, fish or chicken.Am a huge fan of pilaf and love her recipes.Love the Macedonian chickpeas, eggplants and tomatoes on page 252, which is easy to make and will make an impression for family and friends. ... Read more

Product Description
More than just a collection of recipes, Lebanese Cuisine offers a richly detailed portrait of the crown jewel of Middle Eastern cuisine. Short-listed for the prestigious Andre Simon award in England, it has garnered rave reviews from both sides of the Atlantic.
... Read more

Customer Reviews (16)

It's a shame
It's a real shame. This cook book has the potential to be a great book but where are the pictures? How are you supposed to know what your dish is meant to look like.

Lebanese Cuisine
This book had alot of recipes that I had been looking for. I needed the main engridents List, with my Mothers help we add some spice that the old country uses, and omitted the ones we did not need , I got What I wanted and then some.
Thank You

Not the best but there are better cookbooks
I have been living in the Middle East for the past 10 years,I am married to a Lebanese and have an extensive collection of Middle Eastern cookbooks so I think I have some understanding about the cuisine.In my opinion, this cookbook does not measure up to many of the other cookbooks in my collection. I agree with the other reviewer who posted that this cookbook has some problems with some of it's recipes. If you are looking to understand the history behind the food and some uncommon recipes purchase "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. This is a great resource.If you want easy straight forward recipes purchase "Classic Lebanese Cuisine" by Kamal Al-Faqih.(If you order the book directly from his site you get a free DVD showing how to prepare many popular Lebanese dishes). I also recommend "From the Land of Figs and Olives" for a general Middle Eastern and North African cookbook.

Good everyday Lebanese recipes
We have enjoyed several of these recipes already.Easy to follow and quite delicious.

The recipes which I tried tasted very authentic and Lebanese
I grew up in a Lebanese household where my mom cooked for the family all the time.The recipes that I tried form this book tasted just as I remember my mom's home cooking.The stuffed grape leaves recipe tasted like the way my grandmother used to make them in the mountain village of Khenchara, Lebanon.I could almost smell the mountain of Lebanon right here in Kansas, USA.

One recipe didn't work for me and that was "Kaak el-eed" or "Easter Galettes" -- the reason might be that I didn't follow the recipe exactly by not letting the semolina and milk mixture soak for an hour and a half as directed which made the dough too sticky to handle.I fixed the problem by adding flour and it worked out, and they came out good.

My wife who lived all of her life in Kansas loves this type of cooking and it is a treat for her and our kids every time I cook Lebanese cuisine.My wife was not too fond of stuffed grape leaves until I cooked it using this book's recipe. She got hooked.I have altered a few recipes here and there but kept the main ingredients and procedures very much the same.I have two other Lebanese cooking books and I use them as a cross refernce, but this book is the one I end up using the most.The thing is that even though Lebanon is a very small country, one will find variations on the same recipe depending on the region of Lebanon.

The recipes are a little wordy, but that might be preferred by some people.

A little hint on the pocket bread "khibz": After rolling the dough into flat disks, let them rest for 20 minutes, covered.Meantime, place a cast iron skillet or griddle (Warning: DO NOT USE TEFLON coated-ware) on the second shelf in the oven. Turn broiler on and preheat skillet (about 10 minutes), then bake the bread disks with the broiler about 1 minute each and watch them puff up fully.It is important not to bake them too long or they will dry up and harden or even burn.As you pull the bread from the oven, let cool down under a towel, then put 8 or 10 loafs in a Ziplock plastic bag and store in the refrigerator.Warm in the microwave for 5-10 seconds before use to soften. ... Read more

Product Description
In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes—all of them made even more accessible and delicious for today’s home cook.

From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.

From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.

From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.

Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens. ... Read more

Customer Reviews (25)

excellent cookbook
this is a beautifully illustrated book, with interesting text about the different cultures, and great recipes.

Recipes for authentic and delightful Mediterranean cuisine
This is an excellent cookbook packed with many recipes for making authentic Mediterranean cuisine.Our family is very fond of Mediterranean cuisine and at times we have tried other recipes (not from this book) to make various dishes at home.None of them really turned out the way we expected them to.They did not taste the same as those made in authentic Mediterranean restaurants.

That all changed once we got this book.I've tried several dishes and they all turn out pretty much the same as we expect and the way we like them from eating out.Whether is hummus or baba ghanouj they turn out just like in the restaurant.It's a wonderful book, nicely bound with lots of nice color pictures.I highly recommend this book.

Great Book
This was a really wonderful collection of tasteful recipes (to my eye, haven't made any yet) that appear very thoughtful and well-composed. I have not seen a better middle-eastern cookbook.

Wide range of delicious recipes... just needs some better QC
I'll start by saying this absolutely should have been a 5 star book.

Full of gorgeously-photographed recipes from Morocco, Turkey and Lebanon, this book should keep an adventurous chef busy for years and introduce a slew of favorites to any family's meal rotation.The recipes range from extremely quick and simple, quick appetizers and desserts that require little to no cooking, fish dinners with simple sauces that can be prepared in < 10 minutes, to long afternoon culinary undertakings like the delectable Moroccan bastilla.

I got the book three years ago and have made perhaps half the recipes in it.Most have turned out great.A few have required some tweaking but have since become mainstays.The reason I deducted a star, though, is that a few recipes are potential disasters that should have been caught by testers or a sharp-eyed editor.

The main problem I ran into was with cooking times.Several braising recipes consistently take 50% longer than Ms. Roden suggests they will, while other recipes are intentionally vague on the cooking time and may result in a very late dinner.Others, such as the Moroccan lamb patties, result in blackened chunks of charcoal and probably a grease fire if you follow the book's instructions.

So while the book is excellent and I heartily recommend it to any cook, think about the cooking times carefully, compare them to similar dishes you have made in the past, and be ready to tweak seasonings on a few recipes to get them up to par with the rest.

Yummy and unusual
Haven't made every recipe yet, but most of the ones I've tried have been good.The pumpkin soup recipe was pretty tasteless.I love the spinach, beans and caramelized onions recipe.Very tasty.The book itself is beautiful, and it's full of lots of interesting information.I look forward to making more things out of it. ... Read more

Product Description
More than 500 recipes from the subtle, spicy, varied cuisines of the Middle East, ranging from inexpensive but tasty peasant fare to elaborate banquet dishes. ... Read more

Customer Reviews (13)

Excellent Book
A close friend of mine had this particular edition years ago. She often talked to me about the pictures and the authors' personal stories. I ended up buying the book for my friend. She was extremely grateful. Thanks for having it available.

Best book on the subject
Frankly, there isn't a better book on Middle Eastern cooking. If you want healthy, mediterranean style cooking and are tired of Italian food, this is a great book to use.

A little dated but still a classic
This book is now some 26 years old. Modern cook books have adopted a format which consists of a series of illustrated steps which make it easy to produce food. This book is basically text based although it has some line drawings. This puts it at a bit of a disadvantage when following the recipes and trying to work out how the final result should look.

Despite that it has qualities which have become rare in modern cook books. That is it exudes a passion for a cuisine which in the 70's was little known in the west. Each chapter has a narrative which are based on the author's affectionate memories of her time living in the middle east. She relates folk tales and old myths and contemporary stories. Her book had the sort of quality that Elizabeth David's books had. That is she portrayed a cuisine and a style of life that seemed exotic but attractive and which people explored.

With the preparation of food when a cook has some experience one tends to alter recipes slightly depending on taste and to achieve the sort of texture and thickness one desired. Thus unlike previous reviewers I have not had many recipes not work although this is to say it might not have happened.

This book arrived in Australia about the same time that we started to have significant numbers of migrants from the middle east. It started to sell at the time when Lebanese and Turkish restaurants started to become popular.It enabled people to make hommos, felafels and flat bread at home.

To some extent the work of the book has been done as now most of the food products are available in supermarkets.

The acceptance of Middle Eastern Cuisine has enriched Australia. In a time in which all of us are becoming health conscious it allows one to incorporate a range of low fat items into our diet which are rich in vitamins and proteins.

This book may be a little dated but it will always remain a classic.

Let the buyer beware!
The more I have studied Middle Eastern food, the less enthusiastic I have become about this book. Rather than repeat the criticisms found in the June 13 customer review (which are quite legitimate), I feel I must voice my ownreservations.

To begin with, the author doesn't provide essentialinformation on ingredients. Many important ones are not even mentioned. Noris there any discussion of arak (raki) or of the region's wines. There isnothing on traditional utensils and no menus. Little is said about theculinary specialties of various places. For example, Roden doesn't tell usthat karabij (page 404) is an Aleppan specialty; in fact the full Arabicname of this popular pastry is karabij halab (Aleppo karabij). Nor does shemention that both Damascus and Tripoli have long been renowned for theirsweets, including ice cream. Her remarks about amardine (page 382) don'tinclude Damascus, a city celebrated for this confection, which it hasexported to many parts of the world for centuries.

There are glaringmistakes in this book. For instance, the oldest Arab culinary manual thathas been found dates not from the twelfth century but from the tenth (page7). On page 8 Roden implies that Assyrians and Babylonians are somethingother than Mesopotamians, which, of course, they are not! On page 12 sherefers to burghul as "the Turkish burghul (cracked wheat)." Sheis wrong on three counts: (1) there is no proof that burghul is Turkish inorigin; it may well have been eaten in this area centuries before the Turksarrived; (2) the Turks call this product bulgur, not burghul, which is itsArabic name; and (3) burghul, unlike cracked wheat, is precooked. On page135 Roden erroneously states that omelets do not appear in early Arabculinary literature. The Kitab al Wusla il al Habib, to which she refers onpage 177, was written in the thirteenth (not the twelfth) century andcontains 74 (not 500) recipes for chicken. The word for broad brown beansin Arabic is "ful," not "ful medames," which is thename of a dish using these beans (page 268). The usual conclusion to aMiddle Eastern meal is fruit, not sweets (page 373). On page 404 Rodenincorrectly identifies soapwort (erh halawa) as bois de Panama. Yet thisauthor has been praised for her high standards of scholarship!

Thisvolume is riddled with shortcomings. Though there is as yet no definitivecookbook that covers the entire region, readers may want to look at"The Complete Middle East Cookbook" by Tess Mallos, which atleast includes more countries and contains recipes that are much betterwritten.

Let the buyer beware!
The more I have studied Middle Eastern food, the less enthusiastic I have become about this book. After reading the June 13 customer review, I feel I must voice my own reservations. Rather than repeat that reader'scriticisms, I wish to point out some additional deficiencies that castdoubt on the credibility of those in the food profession who have praisedthis book so highly.

To begin with, the author doesn't provide essentialinformation on ingredients. Many important ones are not even mentioned. Noris there any discussion of arak (raki) or of the region's wines. There isnothing on traditional utensils and no menus. Little is said about theculinary specialties of various places. For example, Roden doesn't tell usthat karabij (page 404) is an Aleppan specialty; in fact the full Arabicname of this popular pastry is karabij halab (Aleppo karabij). Nor does shemention that both Damascus and Tripoli have long been renowned for theirsweets, including ice cream. Her remarks about amardine (page 382) don'tinclude Damascus, a city celebrated for this confection, which it hasexported to many parts of the world for centuries.

There are glaringmistakes in this book. For instance, the oldest Arab culinary manual thathas been found dates not from the twelfth century but from the tenth (page7). On page 8 Roden implies that Assyrians and Babylonians are somethingother than Mesopotamians, which, of course, they are not! On page 12 sherefers to burghul as "the Turkish burghul (cracked wheat)." Sheis wrong on three counts: (1) there is no proof that burghul is Turkish inorigin; it may well have been eaten in this area centuries before the Turksarrived; (2) the Turks call this product bulgur, not burghul, which is itsArabic name; and (3) burghul, unlike cracked wheat, is precooked. On page135 Roden erroneously states that omelets do not appear in early Arabculinary literature. The Kitab al Wusla il al Habib, to which she refers onpage 177, was written in the thirteenth (not the twelfth) century andcontains 74 (not 500) recipes for chicken. The word for broad brown beansin Arabic is "ful,"not "ful medames," which is the nameof a dish using these beans (page 268). The usual conclusion to a MiddleEastern meal is fruit, not sweets (page 373). On page 404 Roden incorrectlyidentifies soapwort (erh halawa) as bois de Panama. So much for her highstandards of scholarship.

That this volume should have been consideredthe standard work on Middle Eastern cooking for over a quarter century bymany so-called food authorities says a great deal about those who arepassing judgment. It is riddled with shortcomings! Though there is as yetno definitive cookbook that covers the entire region, readers may want tolook at "The Complete Middle East Cookbook" by Tess Mallos, whichat least includes more countries and contains recipes that are much betterwritten. ... Read more

Product Description
Aromatic, rich and exciting, Middle Eastern food is a vital part of a traditional culture of hospitality. This book includes an evocative introduction and a comprehensive glossary with information on the special ingredients, equipment and techniques to help create these exciting meals. The recipes are easy to follow, with step-by-step pictures to guide the cook, and each dish is illustrated with a beautiful color photograph. With recipes for every occasion, this is a superb source of inspirational and tempting dishes, providing the perfect opportunity to discover this versatile and fascinating cuisine. ... Read more

Product Description

It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table.

Customer Reviews (24)

Wonderful!My family just had a fabulous lunch from this book.
My family and I just enjoyed a wonderful lunch from Ms. Bsisu's book. We had Moroccan Chicken Soup and Pull Apart Rolls and they were both wonderful.Cooking is my hobby and I'm frequently disappointed in cookbooks that appear to have untested recipes - there's nothing worse than knocking yourself out in the kitchen and having a lousy result even if you follow the recipe to the letter.These two recipes turned out well beyond my expectations and I'm looking forward to making many more things from this great book.It also has a lot of interesting cultural anecdotes that makes the book seem very warm and personal and imbued with the hospitality that the Arab world is famous for.

Please treat us with another book, Ms. Bsisu!

At last. Stunning Flavours and Reliable Results.
I thought that my large collection of Middle Eastern cookery books was good until I found this book. It stands head and shoulders above everything I own-(sorry Claudia). Coming from an Arab background myself, I was constantly looking for a book that would do justice to the cuisine and by God this book does it! It has everything I was looking for and more. Everything else pales in comparison. There are recipes that you could rustle up in 20 minutes for a week night supper and then there are the time consuming gourmet masterpieces that are fit for weekend entertaining.
There's a nice mix of well known recipes (hummus, tabbooleh, falfel, kibbeh) and lesser known but gorgeous recipes.

I don't write many book reviews but I felt compelled to with this book. The recipes are constantly requested by friends, and my sisters all agree that it's (whisper it) better than my mother's recipes.

I highly recommend the falafel recipe (much better than anything store bought), the shawerma recipe (marinated pieces of chicken or lamb) has become a regular week night fixture in my house, the kabsa (layers of aromatic rice and tender lamb pieces) and sayyadiyah (fillets of fried fish served over seasoned rice, onions and pine nuts) and kibbeh all get complements and recipe requests.

Delicious Soups, fresh and zingy salads, all sorts of mains, yummy sides and appetisers, delectable pastries and luscious desserts make this book the best on the market.

One last note. Some people have mentioned that some ingredients like rose water or dried limes are hard to source. The vast majority of the recipes contain things that are easily found in a supermarket. Where unusual ingredients are called for substitutes or suppliers are given.

My search for the ultimate Middle Eastern book is over.

Very Disappointing...
Unfortunately, the many rave reviews here -- mostly from Middle Easterners who probably grew up on this food -- lead me to purchase this cookbook. Bad decision! The near absence of photos is a definite drawback, particularly with an ethnic cookbook. Even if you know the cuisine well, the token information on presentation is a serious shortcoming. Also, I found many of the recipies to be either less than exciting, overly complicated, or a bit odd.

For a much more helpful guide, look at "The Middle Eastern Cookbook" by Maria Khalife. As a Notre Dame educator and TV chef, her well-designed cookbook offers exciting recipies and extensive illustrations of Middle Eastern dishes you'll actually serve at home.

This is the best Arab Cuisne Cookbook
I stumbled upon this cookbook at a book fair and it is now my favorite cookbook in my collection.Everything I make using Ms. Bsisu's recipes is fantastic. Either making something at home for dinner or to take to a party, whatever I make people rave about it.

the best from arab cooking book
I have several books for lebanese and sirian food and way of cooking those recipes, this book include all recipes i need and a very devloped explanation in cooking....I recomanded to all who love to make arabic food... ... Read more

Product Description
This richly illustrated book offers a comprehensive collection of 170 recipes, organized alphabetically according to ingredients widely used in Middle Eastern cooking. Written by award-winning chef Greg Malouf and his writing partner, Lucy Malouf, Artichoke to Za'atar covers everything from the basics--almonds, lemons, and yogurt--to less widely known components such as pomegranates, rose water, and sumac. A brief description and history of each ingredient is provided, along with invaluable tips on how to select, prepare, and cook it. Originally published in 1999 as Arabesque, this book has earned international acclaim as the ultimate guide to modern Middle Eastern cuisine by a chef who is considered a master of the genre. Artichoke to Za'atar is a volume to read, use, and treasure--a must for anyone interested in creative cooking and culinary history. Now available in North America for the first time. ... Read more

Customer Reviews (2)

Artichoke to Za'atar
It is a beautifully laid out cookbook. Photographs that inspire and well as recipes that work, are easy to follow and delicious.

What life must have been like in Al Andalus
In an era in which we associate the Arab world with closed-mindedness and self-isolation a cookbook like this must come as a shock.These eclectic recipes remind one of the tales one often reads of banquets in the glory days of Al Andalus, where Jewish advisors counseled Syrian kings who ruled over a Christian population, and where the threads of so many different cultures intermingled freely to produce the greatest cultural flowering in the history of humanity.
That claim may seem a bit overblown, but just try the dried apricot and sherry cardamom ice cream, and you'll quickly realize that this is not a compendium of one's grandmother's old village recipes.This is a book that shows how cuisine is born in the mixing of the old and he new, the traditional and the foriegn.How refreshing to find a bood of middle-eastern cooking that isn't afraid to deploy pork or rabbit!Shukran!
Preserved lemon guacamole with smoked eel, salmon kibeh, watercress tabouleh, barbequed squid in a hot Yemeni relish, grilled haloumi endive salad, etc. etc. etc.What makes the recipes work is the way in which each extends the core idea of traditional recipe by borrowing from something outside of any traditional Arab cuisine.For example, by taking simple tabouleh and adapting it for watercress you come to realize just how parsley works in the original in a way that you never would by just making up a batch of the traditional fare.
In addition to the recipes the book features a number of descriptions of the place of various key ingredients in arab cuisines: their history, their raison d'etre, and their most commmon uses.Having a chapter on rosewater is really very helpful when you find yourself with a bottle of it and would like to put it so some use beyond scenting baklawa.
The one downside to the book is that it doesn't categorize recipes by type (e.g. desserts, appetizers, etc.).It's more a book meant for reading cover to cover than for picking out a dessert for tomorrows bridge party.Does anybody have those anymore?
Any serious cook is likely to count this among his or her top 5 cookbooks for a very long time.It really is that good.Now to try some of the turkish coffee ice-cream that has just finished churning. ... Read more

Product Description
Not just a recipe book but a comprehensive survey of culinary delights from the eastern Indian state of Orissa, better known for the architectural splendors of its ancient temples in Konarak and Puri. The author speaks of her own experience in the context of the food she describes- meticulously documented by her as she passes through her grandmother's kitchen to her mother's overseen by the family cook. The little anecdotes that accompany some of the recipes provide an unusual glimpse into the middle-class Indian existence the author experienced while growing up in that vast and fascinating country. Comparing and contrasting the techniques refined over generations, with that from diverse and distant cultures, augmented with an extensive bibliography, the book should appeal to a wide spectrum of readers --from the faltering beginner to the serious cook. An unusual chapter on the family cook's contribution might make the orthodox in you squirm but nevertheless offers a glimpse into the evolution of "restaurant-food" in urban Orissa. A scientist by training, the author injects her own scientific-humor into the writing that also makes the book an amusing read. ... Read more

Customer Reviews (4)

Great home recipe's from Orissa/ Eastern India
Great home recipe's from Orissa/ Eastern India. Good to get the recipes for Chitau Pitha etc.

Lakshmi from Puri to Laxmi from New York..
One Lakshmi feeds the world, another Laxmi in NY tries food recipes and cooks them to taste.  Lakshmi at Puri is busy in making recipes from all her creations and endows color, grandeur and nutrition to food.  Laxmi at NY examines these recipes and selects the ones that people can attempt in their homes.  The eternal Lakshmi opens her many kitchens to scientist Laxmi to learn and write for the rest of the public.  Laxmi Parida, a computational biology scientist at IBM in NYhas produced a magnificent collection of Oriya recipes in a book form.  The book called "Purba: Feasts from the East" is distributed through Barnes and Noble and Amazon.com.  For every Oriya and for any person interested in Orissa, this is an elegantly produced and extremely valuable reference book.  It has the distinct honor of the first Oriya cook book to hit the US stands.  Congratulations to Dr Parida, who carries the blessings from SriLakshmi.

The 207-page book is broken into nine chapters: Oriya pantry, Jalakhia, Pitha, Breads, Bhata, Entrees, Sun-drying (badi and pickles), Mitha and "East meets Far East".  Each chapter is wholesome and is loaded with specific recipes that carry the nostalgic charm and full-bodied instructions for preparation.  Through her home kitchen back in Orissa and with the urging of her mother (remember "Bend it like Beckam"), she has herself tried each dish and knows the failings well.  She is an astute observer and an expert teacher.  With the objective humor of a scientist, she guides any novice to travel through the roads of Oriya culinary arts.  For me, the reading itself was a meal.

Anything that you ate in homes or streets during your time in Orissa is in the book. My special favorites were the recipes for various chakulis, chitaus, arisa and kakara. People who know me know my weakness to these objects.  What we don't normally succeed is to create a full holiday meal as one had taken in Lekhanapur or Nardia. The holiday meal consists of pithas of grains and legumes of the season, seasoned with herbs and spices particular to the season, supplemented with vegetables cooked according to the climate and temperature of the season.  This is the food culture of Orissa and the book enables you to recreate it.  Then go to my other favorites of mithas: rasagolla, ladoo, kesar, khiri and tons of other savory dishes. Time has come that we impress our neighbors with the brilliant food that Oriyas invented and the  brilliant style the food is composed.  Let there be a weekly meal with "kakharu and saga" and "potala rasa" or a nonvegetarian festive meal with "machha mahura" and "mangsa gugni".  Let children enjoy "gaja" and "singada" and let "peda" and "sandesh" replace cakes.  Time has come to announce to the words that Oriya is style and sophistication.  The culture and food have beenhundreds of years in the making.  It's royal.

Dr Parida is available to assist the new cooks to initiate into Oriya cooking. the veterans can comment and add more dishes to the book to make a second part.  SriJagannatha eats sabara food and the whole set of recipes from the hills and forests need assembly.  The recipes from south and the recipes from the inner villages at Puri would make other volumes.  The books reminds you of the richness of food as a sustenance and the beauty of human ingenuity in creating crafts in taste and nutrition.  At (cheap) e book is a bargain for all the information and the meticulous guidance.  Enjoy!!   

Move over Madhur Jafrey, make room for Laxmi!
I have been interested in international cooking for years with a particular fondness for Indian cooking.I discovered this wonderful book on Amazon.com and found it appealing because 1) it covers a region of India (Orissa) whose recipes I have never seen before and 2) the author is actually a scientist so I knew the recipes would not omit any details.I must say I was not dissapointed.If you are like me, you will be amazed that Dr. Parida is not a full time chef and cookbook author.

Once you read the preface you will also see she has a great sense of humor that shines through again and again throughout the book.

For those among you who sometimes feel that the spice mixtures of Indian recipes are a little overwhelming, this book is for you.All of the recipes I made from this book are flavorful without being overpowering.

So far I have 3 recipes that I love from this book:

1) Khichidi - a wonderful rice and lentil combination that is extreemly easy to prepare, elegantly seasoned and can serve as a full meal on its own.

2) Baigana Bharta - Mashed fried eggplants.while the description may not sound so appetizing, think of it as an alternative to Babaganoush.The buttery flavor of the slow roasted eggplant and the delicate seasonings make this an excellent dish hot or cold.I serve it cold as an appetizer with thinly sliced crusty bread.My dinner guests rave about it!

3) Kheeri -Rice pudding.Indian comfort food!Rice pudding is one of favorite desserts and when I first saw this recipe I thought it had a typo because it appeared to call for too much milk. I tried the recipe as printed and the result was a deliciously silky rice and milk concoction that I have made again and again.

I highly recommend this wonderful book.Lets encourage this highly gifted author to keep writing books!

A book on food with a difference.
Very rarely one comes across a book that seems on surface to be
devoted to a narrow specialty, but which by virtue of its author's
knowledge and expertise, becomes a mirror in which the whole
subject area and more is reflected and illuminated.
In this sense ``Purba''is not merely a book on food originatingfrom a major
state in eastern India -- it is a palette on which the author
manages in her inimitable style to unify the basic methods and
techniques of food preparation from different regions of the
world as disparate as France, China and Orissa (the last being
the state in eastern India where she hails from). In this
identification of the basic principles and techniques of cuisine
from across the world, this book and its author (a computer
scientist from Orissa,working in New York)is symptomatic of
our times;for better or for worse, an indicator toward our
globalized future.

``Techniques + Ingredients = Recipes''. This, according to the
author, is the defining equation of all cuisines. It also captures
succinctly the point of view from which the author (a scientist
byprofession) approaches the subject. It is not on the particulars,
but on the universal techniques, that cutacross cuisines across different
continents, that our attention is focused on. The author is clearly
a master of her subject matter, as well as a good expositor, with a
sleek style and the occasional scientific humor. It is in fact a good
read even if you don't want to step into the kitchen in this lifetime.

Of course, subject of the book is food from Orissa and the author
does an extremely good job of exposing the richness and variety of
Oriya cuisine to the non-Oriya speaking world. This is a great service
in itself, as unlike cuisines from North and South India, food from
Eastern India tend to be unnoticed outside India -- partly, because
of their elaborate preparations whichmakes them unsuitable for
the typical Indian restaurant. But, when one really delves into it there are
immense riches here to be picked for the gastronomically inclined and
``Purba'' is a wonderful introduction to this rich, new, culinary world.
The recipes themselves are described with unusual precision, and
is suitable for both beginners as well as experienced cooks. ... Read more

Customer Reviews (17)

Great Middle Eastern Vegetarian Cookbook
This book includes many recipes for classic Middle Eastern vegetarian dishes, mainly from the Arab world.Everything looks and sounds delicious and authentic.The recipes are clearly written and don't require many exotic ingredients.I'm not a vegetarian, but I'm always interested in finding tasty non-meat dishes to vary the daily menu and this cookbook delivers on that!The recipes in this book are ovo-lacto, but many of them can easily be adapted to vegan cooking.I definitely recommend this book!With recipes like these, meat really becomes irrelevant -- these dishes are all intrinsically good themselves!

Heart-warming Hospitality and Delicious Dining.
Though I am usually drawn to cookbooks with abundant pictures, I have spent hours poring through Classic Vegetarian Cooking from the Middle East and North Africa. It is at once a travel log and an invitation to share in the simplicity of good food and hospitality. The reader feels included in Mr. Salloum's quest for recipes remembered and his enjoyment of recipes discovered. Mr. Salloum's writing opens the doors both to rich cultural histories and to the simple present moments of a meals shared. Every recipe is headed by written descriptions that defy the phrase that a picture is worth a thousand words.He shares the stories of his travels and discoveries, the warm traditions of the various cultures, as well practical and nutritional information. His writing transports, educates, and informs, whetting one's appetite for travel as well as good, simple food. The recipes are straightforward and clearly explained and therein accessible to even a novice in the kitchen.This book and the recipes it shares are a respite from the glad-handing and flashy style of today's tourist and cooking industries. Through his eloquent work, Mr. Salloum leaves one feeling nourished by an excellent meal in the sincere and congenial company of gracious hosts.

excellent resource!!
This cookbook is well designed and cogently written. The variety of recipes is impressive; many of which you will not see in restaurants in the United States. A couple reviews lamented about the lack of photos, but the instructions are very clear for the recipes I've tried and/or read so photos would do little other than increase the cost of the book. I am especially looking forward to trying a lot of the soups. There are some recipes with egg and dairy so hard-core vegans: caveat emptor.

no pictures
I was inspired to look for a cookbook after traveling through these regions -- amazing cuisine.But will never know if the recipes in this book are as delicious as what Iate while visiting.I found the lack of pictures to be too daunting to try when one isn't that familiar with the dishes and what they should look like when completed.I returned it, and my hunt continues.

Classic Vegetarian Cooking a Reference Book for Every Kitchen
Classic Vegetarian Cooking from the Middle East & North Africa is one of those cookbooks that everyone who enjoys cooking should have in their basic arsenal of recipe books.Middle Eastern Cuisine is very delicious, very healthy, uses ethnic traditional spices and herbs artfully, and looks good to eat when it is done well--all of which are illustrated in Ms. Salloum's easy-to-read style.This cuisine is not difficult to adapt to vegetarian cooking since many of the most popular foods traditionally use little or no meat anyway--one big reason why the cuisine is healthier than a lot of others.The reader will find delicious recipes that use whole grains, a vary wide variety of "fresh" and dried vegetables and fruits, low fat methods of cooking, and use of one of the healthiest and tastiest of all vegetable oils, Extra Virgin Olive Oil.

The recipes are easy to follow.Ms. Salloum also takes the opportunity to discussanecdotal information regarding her experiences, interesting information on different spices and flavoring agents, methods of cooking, and some historical facts that surround the recipe she is talking about--making her book more than a cook book.Ms. Salloum offers a huge number of alternative foods and approaches to cooking which, without doubt,can vary American diets that have become "same old, same old."

The book is really a five star cook book in my estimation because itchronicles the history of a significant population of people by the food they eat.I gave it four stars only because I am hoping that the author will consider including tips for cooking in the Vegan style of vegetarian cooking (without any animal products such as animal fats, milk, eggs, cheese etc.)in the next edition.I am not a Vegan, but I sure would like to know how to make Baklawa and other Arabic pastries for my Vegan friends that tastes delicious and is made without the use of butter as well as eggs and cheese in other recipes.Great book! ... Read more

Product Description
All Arto der Haroutunian's twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition.His Middle Eastern Cookery is regarded as the seminal work on the subject but it has been out of print for twenty years with second hand copies on offer for over four hundred pounds, such was its scarcity and popularity.At last here in a new redesigned edition is the Middle Eastern cookbook that everyone wants.It is a book containing every possible recipe from the Middle East -there are dishes from the plains of Georgia, from Afganistan, Egypt, Syria, Lebanon, Israel, Persia and Armenia. It is written in the same wonderful style as his other classic cookbooks; peppered with anecdotes on life, food and culture. He guides us first round the mezze table and then leads us on to recipes for soups, salads, savouries, pilaffs, kebabs, casseroles and grills that make the best use of meat, fish and poultry.He teaches the cook about the different spices that are favoured by different countries - mint for Armenia, cumin for Iran and with each recipe comes a piece of history or a fable which makes this a book to read as well as an unequalled collection of recipes.Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England as a child and remained here for most of his life.In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. He died in 1987 at the untimely age of 47 but is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto was a painter of international reputation, a composer and translator of Turkish, Arab, Persian and Armenian authors. He was a true polymath. ... Read more

Customer Reviews (3)

A work of genius
A fascinating insight into north african cooking & culture written by a culinary genius, who can tell a good story and impart his love and understanding of middle eastern food & its people.

Fantastic Book!
I purchased this book over twenty years ago when I was in Cyprus.It still remains one of my most favorite cook books.Not only are there wonderful recipes from the Middle East but there are also little stories that describe the culture and food of the region.The author has also included regional variations of a single recipe(eg. five different preparations of coffee!).There is a great variety of food preparations not found in any other book.A true gem and a must for any fine collection!

Overlooked classic
This is a wonderful cookbook, and has become one of the two or three I reach for first and use most.The recipes are easy to follow and make, the explanations are clear.Many of the recipes are introduced with stories from the region. ... Read more

Product Description
This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region's most famed dishes are detailed or redesigned to be meat- and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate.

The authentic taste of Middle Eastern food is reproduced in this collection of vegan recipes. Instructions for more than 100 recipes are detailed, including such flavorful dishes as hummus, falafel, pita bread, Persian naan, and orange rice pudding. ... Read more

Customer Reviews (1)

Excellent selection!
It's important for vegans to keep their culinary options wide open.This cookbook provides an excellent selection of recipes for vegan chefs of any level. Yum! ... Read more

Product Description
A comprehensive guide to healthful Middle Eastern cookery presents 150 delicious recipes, ranging from appetizers to desserts, accompanied by complete nutritional breakdowns, that capture the exotic tastes of the region. Reprint. ... Read more

Customer Reviews (7)

Sanaa rocks.
If you EVER get to Sioux Falls, look up her restaurant - it's fantastic!The recipes in her book are the same ones she serves on the menu.There's something to the way Sanaa approaches food - I highly doubt real-life Syrian food is like the stuff she creates because if it were, there'd be Syrian restaurants on every street corner.

Instead, Sanaa is a brilliant chef who draws upon her Mediterranean heritage to create food that makes franchise-fare seem positively inedible.

More Syrian than Nutrition. A rare Arab oriented book
This second book by nutritionist Sanaa Abourezk deals with the two very timely topics of good nutrition and Eastern Mediterranean, specifically Syrian, cuisine. The subject in itself was interesting, but the interest in doing a review of the book was piqued by the uniformly poor reviews the book has been given up to now on Amazon.

A common theme in the reviews is that the nutritional information is good, the Syrian material is welcome, but the culinary information is poor. Of these three issues, I cannot judge the authenticity of the Syrian ethnic material, but I do have a somewhat different opinion on the other two issues.

In the introduction on nutrition, the author comes very close to quoting from influential works on `the new nutrition' such as `Eat, Drink, and Be Healthy' by Harvard's Walter C. Willett. On that point, her statements are probably quite safe and as close to good contemporary thinking as she can be. I am inclined to believe the author is a little too close to orthodoxy than she needs to be. On the issue of cholesterol, for example, I have it on good medical authority that high cholesterol levels are largely a result of a genetic heritage. Your body is producing too much or it is not eliminating bad cholesterol efficiently, and no amount of diet will change that fact. Cholesterol you may take in with animal fats is probably much less dangerous than the internal imbalance. On the other side of the coin, there is a lot of important nutrition to be gained from at least some reasonable measure of animal fat and protein. So, eliminating animal fat from one's diet may have some risk associated with it. It will also make one's food much less palatable.

Abourezk's presentation of her rather narrow interpretation of nutritional doctrine is also weak. How can her readers reasonably understand the difference between two pyramids, if you don't show pictures of these two pyramids. Her octopus metaphor for explaining saturated and unsaturated fats is also a bit weak. She should take a few lessons on effective explaining from Alton Brown. I am also a little suspicious of her chronology of the two food pyramids. I know the USDA picture came out in the early 1990's, but I was under the impression that the `new and improved' Harvard pyramid came out later. Dr. Willett's book with its `All-New Food Pyramid' was published in 2001, not 1984.

On the bright side, I thought Abourezk's suggestions on reducing the amount of animal fat in one's cooking were informative, as I was seeing some of them, such as parboiling vegetables before sauteeing to reduce fat absorption. Common kitchen technique, especially French technique, would have you do this anyway. Now you have another reason to do it.

On the culinary side, I must say I am pleased to see the Table of Contents with a complete list of recipes. Regardless of how good the recipes are, this increases the value of the book to the reader. I also think the chapter on Herbs and Spices is a better than average treatment in a general book. It is especially refreshing to see the Arabic names of the spices. I was a bit annoyed with some of the little stories, especially those associated with garlic, which gives one the impression that the myth of garlic as a vampire repellant originated in modern America. I think Bram Stoker, the author of `Dracula' in 19th century England would be surprised at that statement.

On the recipes, I think the nutritional value per serving was a waste of effort. The variation in ingredient contents and the variation in cooking styles means this can vary as much as 50% from person to person. On the contents and cooking instructions, I compared several recipes in this book to the classic `The New Book of Middle Eastern Food' by Claudia Roden and, of course, I found differences. If I had not, I would have suspected Ms. Abourezk of plagerism. The differences are probably more due to differences in sources (Egyptian versus Syrian, for example) than to lapses in reporting. I do feel, however, that these differences make Ms. Roden's versions of Middle Eastern standards more appetizing. I was very surpised to see, also that while Ms. Roden put the Arabic names of dishes in her index, Ms. Abourezk did not. Too bad.

On balance, I have to say that if you want a good book on Middle Eastern food, stay with the classic from Roden. But, if you want something specifically from Syria with a distinctly Arabic point of view, this book will have some value for you, especially at the relatively modest list price.

Finally, a SYRIAN cookbook, and more!
As an American married to a Syrian, I always have a hard time finding authentic *Syrian*, *not* Lebanese, recipes. Most Middle Eastern cookbooks tend to focus on Lebanese which is fine if you don't know the difference, but those Damascenes are discriminating! :)This is not only a Syrian cookbook, but the author's modifications of traditional recipes to make them healthier is wonderful!(The author is a nutritionist.)No gobs of that awful "samne arabii" to be found here, only lesser amounts of healthier oils.I also LOVE her recollections of growing up in Syria, and her time spent in both rural Syria and in Damascus.Shukran, Sanaa!

Leaves something to be desired.
If you are familiar with middle east cooking, this book may be a good choice, but for a newcomer to the cuisine, it leaves a lot to be desired. The directions seem to assume you have made similar recipes before, and know the procedures. You will find yourself asking, now what do I do? Then trying to figure out what seem to be missing steps. On the good side, the first two chapters have some great information on general nutrition, and how it applies to the Mediterranean kitchen.

DO NOTBUY THIS BOOK
The author might be a great cook but this book is'nt worth the paper it's printed on. This book is full of MISTAKES, missing ingredients, misleading lists of ingredients. You will have to know how to cook what you're about to cook in order for it to come out right with these instructions. ... Read more

Product Description
Treasured Middle Eastern Cookbook includes over 400 recipes laid out over 276 pages with colorful photographs arranged by chapter. The book is categorized into ten chapters entitled Appetizers and Vegeterian Dishes, Dairy and Spices, Soups, Salads, Stews, Rice and Burghul Dishes, Meat, Poultry and Fish, Breads, and Desserts and Drinks. It contains some of the most favorite and familiar recipes such as, Humus Bi Tahina, Tabouleh, and Baklawa. ... Read more

Customer Reviews (4)

Vegetarian
People always told me that Middle Eastern food was good for vegetarians and healthy too.I was afraid to try it since there are not many Arabic restaurants around where I live.I ordered this book and tried out a few different dishes.Thanks to her recipes for all of the spices that are used, I was able to make great vegetarian dishes that were full of flavor.My friends and family were shocked when I told them I can cook Arabic food.Now I have been getting calls on a weekly basis, asking for recipes and tips.

I am happy to have found such a great cookbook that is so easy to follow. I hope you enjoy it as much as I do!

Excellent source of Iraqi recipes
This is one of the best cooking books I used so far.The ingredients and instructions are accurate and easy to follow.I received positive feedback from my friends when they tasted some dishes I used from this book.

I got another copy of this book for my daughter.She loves it.Now, she can cook all of her favorite Iraqi dishes without calling asking for the recipe!

Yummy Healthy Food!!
Finally- a authentic middle eastern cookbook. This is the real deal. I've already made 15 recipes out of this book- the directions are so easy to follow. Recommended

Excellent Variety of Dishes and Graphical Illustrations
This is a one of a kind textbook in that it covers a wide variety of middle eastern famous dishes. In addition to providing precise instructions on how each dish is made, it does a wonderful job of showing pictures ofthe finished products.I was surprised by the amount of effort that wentto the development of each dish and associated photographs. For the priceof one meal, you have hundreds of dishes that can be easily made in theprivacy of your home. You can actually impress family and friends with thedelicious dishes you can prepare by following the simple instructions givenbyMrs. Yako. ... Read more

Customer Reviews (2)

If you only buy one middle eastern cook book, this must be it.
My mother was a fantastic cook. I grew up eating the best middle eastern cuisine there is.I got married and moved 3,000 miles away.Many times I would call her and ask for her recipies over the phone.She of course never had anything written down - it was "a pinch of this, a handfull of that 1/2 a tea cup of this".I tried and tried an but I was never able to replicate it.When I follow the recipies in this cookbook the dishes come out as if my mom had made them.I have several middle eastern cook books and this one is by far the best.It is full of so many recipies you will use.This is by far the best one in the market.It has what the other ones offer and more.

Just like my grandmother's cooking!
This cookbook is the most authentic Lebanese cookbookmy family and I have seen. My father who is from Lebanon and cooks quite often,says that the recipes are just like my grandmother's cooking!They are easy to follow taste perfect every time! After going through a few other cookbooks and being disappointed.. what a joy it was to have found this book!My family and I have prepared many wonderful dishes for family and friends and always look forward to sharing this book with them as we enjoya wonderful feast! ... Read more

Product Description
This is a treasury of 240 classical and regional Iranian recipes. 120 colour photographs intertwined with descriptions of ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes make "New Food of Life" not just a collection of recipes but also an introduction to Persian art and culture. Each recipe is presented in a format that is brilliantly logical and marvellously easy-to-follow. You will learn how to cook rice, the jewel of Persian cooking, simply yet deliciously. And by combining it with a little meat, fowl, or fish, vegetables, fruits, and herbs, you'll have a balanced diet - colourful, yet healthy, simple yet exotic.Iranian festivals, ceremonies, and celebrations, together with the menus and recipes associated with them are described in detail: from the ancient winter solstice celebration, Yalda, or the 'sun's birthday', which is the origin of such Western holidays as Christmas and Halloween, to the rituals and symbolism involved in a modern Iranian marriage. Like a magnificent Persian carpet, 1,000 years of Persian literature and art have been woven into the book.Food-related pieces from such classics as the "10th century Book of Kings", and "1,001 Nights" to the miniatures of Mir Mussavar and Aq Mirak, from the poetry of Omar Khayyam to the humour of Mulla Nasruddin are all included. Now with the ingredients for Iranian food available in most US cities, "New Food of Life" makes accessible one of the world's oldest - yet least known - culinary traditions where the first recipes were written 4,000 years ago in a cuneiform script on clay tablets. ... Read more

Customer Reviews (78)

What a wonderful gift
I purchased this book for my husband who comes from Iran.He loves to cook and was thrilled with the pictures and ceremonies.He has tried several recipes so far and has been very happy with the results.His home made condiments are wonderful.The book has had every recipe he has wanted so far. He loves the fact the Persian words are also written in the English alphabet as well as Persian script so the grandkids can read them too.He has already had me purchase a copy for my daughter-in-law and one a a wedding gift for someone in Germany.

This was one successful purchase! I highly recommend it.

The world's best cuisine and a book that does justice to it
That this book is a masterwork, not only for the recipes but also as a feast for the eyes, should be clear from the other reviews. For those not exposed to Persian cuisine, this is probably the world's finest culinary tradition (and I add the word "probably" only so as not to sound too dogmatic). By the way, I am not Persian. I live in Europe and good Persian cuisine is hard to come by. Fortunately, I travel to Southern California regularly and am able to satisfy my cravings in Westwood, Santa Monica, etc. ("Tehrangeles"). Many of the recipes are rather detailed and time-consuming, but if you have some experience with Persian or even Indian cooking, you should be able to come up with short-cuts and simplifications as well as ideas for fusion cuisine. As fall closes in, I'm especially looking forward to the heart-warming stews.

The Most Authentic Persian Cookbook
I have been trying to replicate Persian cooking for 27 years, since I married my Iranian born husband.Iranian friends and family usually won't or can't give you precise recipes since they are trained by their mothers, and learned by observing.I have tried many, many recipes, and served both Iranians and Americans.They were all impressed with the similarity to Persian home cooking.Americans seem to love the Zereshk Polo dish.We serve it every Thanksgiving and Christmas, and it has become a traditional favorite.
Be sure to get a recipe book splash guard to protect it.The book is so beautiful you will want to place it on the coffee table when you aren't using it.The pictures are just gorgeous, and the little stories and explanations are very interesting.
One tip!If you are cooking for Iranians, learn to cook the rice correctly and don't burn the tahdig!

New Food of Life
Very well written and illustrated. Easy to follow recipes specially for a non native Iranian. Helps you use ingredients that you can find in the USA.

AMAZING BOOK
One of best gift I got for my wife! I have used other Persian recipes from the internet and Roza famous recipe book, if you are Persian you must know this book- if you are not "Roza's book is a bible" for Persian kitchen!but I always had problems with measurements andthe cooking temperature and time, but this book has it all, Exact measurements and timing, and the results are the best. Just like the original mom's recipes"
One other thing what i loved about the book is that it gives some information about the Persian culture and traditions, which are fabulous and make it a unique cookingbook.
Thanks great work, and i hope one day i meet the author.
Koorosh
... Read more

Product Description

Go on an adventure by cooking your own Middle Eastern dish! From popping pepper hummus to tasty tabbouleh, these kid friendly Middle Eastern dishes will bring everyone to the table.

... Read more

Customer Reviews (1)

Middle Eastern Cookery for Kids
Part of the Kids Dish series which includes desserts, snacks, dinners, lunches, Italian dishes, Chinese dishes, Mexican dishes and special occasion recipes, this picture book cookbook introduces Middle Eastern recipes, grouped by difficulty level based on the skills and time required as well as the number of ingredients and tools needed. Adult help and supervision is required for all recipes. Each book starts off with a food pyramid, then Notes to Kids from the author, then Notes to Adults, Special Tips and Glossary, Metric Conversion Chart, and Kitchen Tools section with lots of graphics and illustrations that would make this series extremely accessible and attractive for older students who are not top-notch readers. The recipes each include number of servings, how long the process will take, a quick one-sentence note about the recipe's relationship to the culture as well as ingredients list, tools, and numbered pictured steps. It all makes the recipes look really easy, but for the most part they are from-scratch and somewhat challenging, at least to me, admittedly the world's worst cook. Recipes in the Easy chapter include Poppin' Peppery Hummus; Couscous; Perfect Party Pita Chips; Super-Sweet Hamentaschen, Coconut Nibbles; Chlada Fakya (no help with pronunciation here); On-the-go-Schwarmas. The Intermediate section has No Prob Kabobs and Super-colossal Falafel; Advanced recipes include Tasty Tabbouleh, Scrumptious Salad; Baba Ghanouj; and Baklava.Each volume is indexed by category, main ingredients, as well as preparation time. Food Facts and other sidebars (at the bottom of the pages) add interesting amplification to recipes. While the publisher fact sheet indicated that there is a booklist, I did not find one. Reading level is fairly easy, but the recipes are all somewhat challenging in my opinion for the publisher recommended age level (grades 1-3). Maybe in some parallel universe, second graders can make Baklava from scratch, but not in my world. At the end of the index is a mention [...] as the portal to safe internet sites related to this book, the only one of which was [...]. Never having tackled any from-scratch Middle Eastern dishes other than couscous out of a box, this one will remain on my "high challenge" cookbook shelf for the days when I can deal with a steep learning curve. ... Read more

Product Description
This exciting collection of recipes from Persia, Syria, Turkey and North Africa includes many authentic dishes. ... Read more