From Library Journal
Armush lived in Saudi Arabia for 11 years; married to a Muslim Arab, she became part of his large extended family, with relatives throughout the Middle East. Here she offers several hundred recipes for regional classics from throughout the Arab world, favorite dishes from her mother-in-law and other family and friends, and her own inspirations from the many diverse cuisines she sampled. Some dishes require special ingredients, but most should not be hard to find. Far more ambitious and wide-ranging than Rose Dosti's recent Mideast and Mediterranean Cuisines (LJ 12/93), this is recommended for most collections.
Copyright 1994 Reed Business Information, Inc.
Copyright 1994 Reed Business Information, Inc.
From Booklist
The true meaning of the term melting pot is probably most evident in cookery. A simple perusal of this volume's more than 200 recipes shows how easily various cuisines may be integrated. For example, a shepherd's pie, associated with English cooking, becomes Arabian with the addition of white beans and lamb. Oh-so-Italian spaghetti gets a Middle Eastern flavoring via yogurt sauce. Many of the dishes include variations for different countries; all are introduced by anecdotes and/or cooking tips. Unfortunately, many ingredients, from amradeen (thin sheets of sun-dried, pureed apricots) to zatar, a Lebanese/Syrian spice mix, will be inaccessible to many readers. Barbara Jacobs
