From the Lands of Figs and Olives: Over 300 Delicious & Unusual Recipes from the Middle East [Paperback]

Habeeb Salloum (Author), James Peters (Author)

Book Description

Publication Date: March 1998

From the Lands of Figs and Olives 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. From everyday basics to special-occasion feasts, the food of the Middle East and North Africa is beautifully rendered in words and color photographs.

--This text refers to an alternate Paperback edition.

Editorial Reviews

From Booklist

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. Alice Joyce --This text refers to an out of print or unavailable edition of this title.

Review

If you are ready for a wonderful taste trip, open this cookbook to any page. Ethnic cuisine from the Middle east and North Africa are awaiting your pleasure and have been carefully adapted to a western kitchen. The familiar food is prepared in a great new way, like Fried Cucumbers, Fez Carrots, or Potato Croquettes. Super new chicken, fish and meat recipes to tease your palate abound in this book, like Meat Stew with Olives and Peppers, Fish Kabob, Basteela, or even Eggs in Mint Yogurt Sauce. Reading some of the reasons certain foods are used in some countries was educational and very entertaining. Lists are supplied for the herbs, spices, and equipment used, along with appropriate substitutions. In the back of the book are sources of special foods. Three hundred recipes, that if you love flavor, are going to be the best addition to your cookbook shelf. -- From Independent Publisher

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Product Details

• Paperback: 288 pages
• Publisher: Interlink Pub Group Inc; 1st Pbk. Ed edition (March 1998)
• Language: English
• ISBN-10: 1566561604
• ISBN-13: 978-1566561600
• Product Dimensions: 10.2 x 7.2 x 0.8 inches
• Shipping Weight: 1.2 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (14 customer reviews)
• Amazon Best Sellers Rank: #3,058,935 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

13 of 13 people found the following review helpful:

5.0 out of 5 stars Best I've found, April 15, 2001

By A Customer

This review is from: From the Lands of Figs and Olives: Over 300 Delicious & Unusual Recipes from the Middle East (Paperback)

This is an amazing book! I have been able to recreate dishes that I ate as a child. There are excellent traditional recipes for Lebanese, Egyptian and Palestinian/Jordanian food. Also included are several versions of the same recipe with regional differences which is a rare treat for those with more experience and knowledge of middle eastern food. A must have.

10 of 10 people found the following review helpful:

3.0 out of 5 stars Not bad...., October 15, 2006

By 

halalchickennugget "halalchickennugget" (Tucson AZ United States) - See all my reviews

This review is from: From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa (Paperback)

...but I am still looking for the best Arab cookbook out there, and I havent found it.

I made the Iraqi date cookies.....those were good. I also made katayif.....the filling was nice but the batter was chewy.

The baklawa turned out nicely, and the spinach pies were alright.

However I made something called "chicken milina" which supposedly is from Morocco.....in the end, chicken mixed with sliced onion and tomatoes made for a rather mushy, and visually unappealing dish. I thought Moroccan cuisine was supposed to be the most sophisticated? This recipe didnt do much to support that idea.

The Iraqi "meat pies" were similarly disappointing. It was basically hamburger mixed with rice, no spices except S&P, and cilantro...but the cilantro's flavor is cooked out of existence, leaving me with a glorified hamburger patty.

Kufta bis Sayniya was another disaster. Ground beef layered with tomato sauce and onions and a few spices....and then 1/4 inch thick potato slices that never cook all the way through even if you follow the directions and then give it additional time.

So far, Im not "wow'ed" by the actual entrees, but most of the desserts have turned out well.

6 of 6 people found the following review helpful:

4.0 out of 5 stars Terrific Cross-Section of Middle Eastern Cuisine, February 5, 2002

By 

Wendy A. B. Whipple (Chicago, IL USA) - See all my reviews
(REAL NAME)   

This review is from: From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa (Paperback)

This is a great cookbook, with anecdotal information that makes it feel like you're sitting down with the authors over hot Turkish coffee, reminiscing about their travels.

Each recipe has the country/ies of origin, and what it's called in Arabic (which could come in very handy next time you're in a Middle Eastern restaurant!). The instructions are clear, and it has a great index.

My one complaint is that it has only a few photos. I like to know what it's supposed to look like when I'm trying a new recipe. I know that's not a deterrent for many cooks, but for those of you like me, that is a drawback. The varied selections and the cultural tidbits between the covers more than make up for that lack, though, and I recommend this cookbook heartily.