From the Lands of Figs and Olives
18 November '14
This cookbook on Middle Eastern and North African cuisine provides a wealth of new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen. The authors are Canadians of Arab descent, and their familiarity with both Western and Arab cultures produces accessible recipes and anecdotes. Everyday basics […]
Sun Bread and Sticky Toffee
13 October '14
Sticky. Sweet. Gooey. Eating a date is like biting into a caramel cloud, its sweet and soft flesh tinged with molasses and flavor. Dates are one of the oldest cultivated foods with over 600 varieties grown around the world today. From California’s thirst-quenching date shakes to the quintessentially British sticky toffee pudding and its luscious […]
Authentic Egyptian Cooking
20 June '14
Traditionally, Egyptian cooking has been best practiced and enjoyed at home, where generations of unrecorded family recipes have been the sustaining repertoire for daily meals as well as sumptuous holiday feasts. Abou El Sid, one of Cairo’s most famous restaurants, has become well known for its authentic Egyptian dishes, and now presents more than four […]
Delights from the Garden of Eden
29 January '14
First edition awarded the Gourmand World Cookbook Special Jury Award 2007 Originally self-published by the author in 2003 Delights from the Garden of Eden became an underground bestseller and award-winner. Now fully revised and updated, this new edition, luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches, displays the diversity of the region […]
Gaza Kitchen, The
29 January '14
The Gaza Kitchen is a richly illustrated cookbook that explores the distinctive cuisine and food heritage of the area known prior to 1948 as the Gaza District—and that of the many refugees from elsewhere in Palestine who came to Gaza in 1948 and have been forced to stay there ever since. In summer 2010, authors […]
Arabian Flavours
29 January '14
The Arab nations invest much of their culture in food, eating becomes a memory of their history. Traditionally the secrets of Arab cooking have been passed from mother to daughter, Salah Jamal is one of the few men to enter the kitchen. He has spent a lifetime collecting recipes – from all over the Arab […]
Damascus
29 January '14
Damascus was Rafik Schami’s home for 25 years before he went into exile, and he never forgot it. This ‘Pearl of the Orient’ is still the city he loves more than any other. Thirty years later, and now a prize-winning novelist, Schami leapt at the chance to write a culinary- cultural book on his former […]
Lebanese Cuisine: Past and Present
29 January '14
Passionate and renowned chefs Andree Malouf and Karim Haidar continue the Lebanese tradition of exquisite culinary invention in this collection of soups, salads, meats and deserts. Over a hundred inventive recipes are included in this beautifully illustrated book: lentil soup with tomatoes, calamari and coriander salad, five-spice lamb and rice, fried halloumi cheese with quince […]