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Alan DavidsonThe author, originally from Lebanon, has already acquired an enviable reputation for good writing on food (for example The Cuisine of Armenia...). With this new book...she has climbed several rungs higher on the ladder of excellence. Drawing on her recollections of food in the Eastern Mediterranean, and digging deep into the extensive literature of travellers in the region, she has produced a book which I have found quite irresistible. There is a wealth of recipes, skillfully embedded in their historical contexts. The illustrations (many of the 19th century) are evocative and the quotations from a wide variety of sources constitute one of the best collections I have ever seen in a book about food. The sub-title is "A Journey through Syria, Lebanon, and Jordan": an exciting journey and one for which one could wish no better guide.
—author of The Oxford Companion to Food, in Petits Propos Culinaires, April, 2000