From Publishers Weekly
A celebration of Middle Eastern ingredients by the coauthors of Saha: A Chef's Journey Through Lebanon and Syria
—one a renowned Australian chef and the other a Melbourne-based food writer—this collection provides a comprehensive overview of traditional dishes of the cuisine. With more than 40 tantalizing color photos, recipes are divided by main ingredient, from the familiar (artichokes, chickpeas, lentils) to the lesser known (rose water, sumac, quinces). Each section offers a brief history of the ingredient and includes tips for selection, storage and use. Most dishes focus on a short list of simple ingredients that highlight rather than disguise flavors. Blue Cheese and Walnut Terrine, Battered Scallops with Cumin Salt, and Fresh Figs Poached in Ginger Syrup all follow this credo. Others are more complex, such as Green Lentil Soup with Saffron Scrambled Eggs and Cardamom-Honey-Glazed Roast Duck. All recipes—170 in total, some including meat—are easy to follow, appropriate for beginning or experienced cooks. Many ingredients are readily available, while some may require a visit to a specialty store. Originally published in Australia, this collection is available in North America for the first time and is sure to appeal to a wide audience. (Feb.)
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“Recipes for pros and novices alike.”
“Again and again, this elegantly photographed book makes good on its promise to challenge outdated notions of Middle Eastern cuisine.”
“Some of the highest quality prose to be found in cookery books.”