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From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and Northern Africa

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This is one of the most complete books on the cuisine ever published, providing a wealth of exciting new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen.
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Overview

This is one of the most complete books on the cuisine ever published, providing a wealth of exciting new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen.
Read More Show Less

Editorial Reviews

Toronto Sun
A delicious magic carpet ride through the Middle East and North Africa.
Publishers Weekly - Publisher's Weekly
Two Canadians of Arab heritage have compiled this pleasantly old-fashioned collection of recipes. While not flashy, the book offers page after page of solid, mostly simple and wholly satisfying fare. Appetizers are especially fine, as is to be expected from cultures in which the serving of dozens of small dishes to start a meal is common. Avocado Appetizer is spiced with cayenne pepper; Zucchini and Yogurt Dip contains garlic and sesame sauce; Turnip Pickles have beets added for color. Recipes are titled in English and Arabic, and the authors provide countries of origin. Salad of Dandelion Greens hails from Syria and Lebanon, while Radish and Orange Salad is Moroccan. More familiar dishes like Kibbeh often appear in several versions (Raw Kibbeh, Baked Kibbeh, Kibbeh Iraqi Style and Kibbeh with Lemon). By keeping things uncluttered, Salloum and Peters have managed to fit an extraordinary range of dishes into this reliable book. Classic recipes like the one for Falafel cohabit with more exotic fare such as Fried Cucumbers and Pomegranate Pizza Arabic Style. Among the delicious desserts and honey-drenched pastries is Gazelle's Ankles, an Algerian sweet named for its shape, not its ingredients. (Aug.)
Alice Joyce
For those cooks who already possess a solid knowledge of Middle Eastern and North African cooking, Salloum and Peters go one step further. They feature some rather esoteric dishes of cultural interest. Even if these offerings are not the most appealing selections for a menu plan, they provide a more complete view of the overall fare. And although all the popular, traditional dishes, such as hummus, are included, a variety of recipes allows for comparisons. Syrian and Lebanese versions might be featured alongside Palestinian and Jordanian recipes for a similar dish, illustrating different seasonings or ingredients peculiar to the region mentioned in the respective recipes. With fare from Algeria to Yemen, Salloum and Peters offer plenty of possibilities for engaging culinary adventures.
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Product Details

  • ISBN-13: 9781566561594
  • Publisher: Interlink Publishing Group, Incorporated
  • Publication date: 9/28/1995
  • Pages: 288
  • Product dimensions: 7.34 (w) x 10.37 (h) x 1.08 (d)

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