Middle Eastern Cookery

Middle Eastern Cookery

<DIV><B>“Peppered with anecdotes on life, food, and Middle Eastern culture, this book will provide real foodies with a classic they can enjoy for years to come” (<I>The Oxford Time</I>).</B><BR />  <BR /> This wide-ranging treasury of recipes from the Middle East—with dishes from the plains of Georgia to Afghanistan, Egypt, Syria, Lebanon, Israel, Persia, and Armenia—is a wonderful tour of rich culinary traditions that has become a modern classic, guiding us first around the <I>mezzeh </I>table and then leading us on to soups, salads, savories, pilafs, kebabs, casseroles, and grills that make the best use of meat, fish, and poultry.<BR />  <BR /><I>Middle Eastern Cookery</I> explains the different spices that are favored by different countries—mint for Armenia, cumin for Iran, and more—and with each recipe comes a piece of history or a fable, making this book an enjoyable reading experience as well as an incomparable and comprehensive cookbook.<BR />  </DIV>