The Complete Middle East Cookbook (Hardcover)

~ (Author)
Key Phrases: brine mix, quince paste, sachet active dry yeast, Middle East, Laban Mutboukh, Nane Lavash (more...)

Editorial Reviews

From School Library Journal

YA-A tasteful tour of the Middle East. Each country is introduced with a short history, and descriptions are given of typical cooking methods and ingredients. The food is beautifully photographed, and recipes are easy to follow. However, many include items found only in ethnic food markets and require some degree of expertise to prepare.
Copyright 1994 Reed Business Information, Inc.

Review

"Astonishing in its scope."—Craig Claibourne, the New York Times

"A tasteful tour of the Middle East. Each country is introduced with a short history, and descriptions are given of typical cooking methods and ingredients. The food is beautifully photographed, and recipes are easy to follow."—School Library Journal

--This text refers to the Paperback edition.

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Product Details

• Hardcover: 374 pages
• Publisher: Tuttle Pub (August 1993)
• Language: English
• ISBN-10: 0804819823
• ISBN-13: 978-0804819824
• Product Dimensions: 11.2 x 8.5 x 1.2 inches
• Shipping Weight: 3 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (19 customer reviews)
• Amazon.com Sales Rank: #230,079 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

42 of 42 people found the following review helpful:

5.0 out of 5 stars Middle-east friends say I cook better than their mothers!, April 10, 1997

By A Customer

    In 1984 I was in college, living in an international married-student housing complex, where I quickly developed a large number of friends, including several who were from the Middle East and were in Oregon to study.             We used to gather in the courtyard between our ramshackle (but very cheap) apartments for casual potlucks to share our favorite dishes. The food was always varied and quite wonderful. However, the cooks wouldn't always part with their mothers' "secret" family recipes. So I went cookbook shopping.               The full-color photos of dishes in Mallos' book were worth the purchase price alone. Using the clearly written recipies, I prepared Lebanese, Arab, Greek and other dishes I had tasted at our informal dinners. Then I got brave and tried new ones. My friends and family RAVED. Several of my closest Middle Eastern friends even seemed a little jealous...they finally told me that I cooked their favorites better than did their mothers, and they went out and bought copies of the cookbook for themselves!        You will find how easy it is to make hummous, olive-oil-infused flatbreads, tabouleh, and a score of other now-trendy dishes you pay a fortune for at the deli.         The spanokopita is divine, with the golden, buttery phyllo leaves melting in your mouth to reveal the tang of feta melded with the spinach, onions, and toasted pine nuts.          Mallos' book also contains the recipe for the BEST baklava anyone has ever tasted (at least of those I've served it to). A million calories a bite, but well worth it!          If you are a creative cook who loves the pleasures of making good food for family and friends, this belongs in your kitchen -- or better yet, on your coffee table where you can pick it up and drool...         I recently bought a new edition for my brother. The binding is far nicer than the earlier release Ð my beloved and well-used copy is crumbling, but I can't bear to toss it . . . it falls open to our favorite recipes!

21 of 21 people found the following review helpful:

5.0 out of 5 stars A deservedly popular cookbook, January 17, 2000

By A Customer

This handsome, thorough, and practical guide featuring many full-color photos offers a panoramic view of the region's food traditions. The recipes are easy to follow and range from earthy to exotic. The author's clear, detailed instructions and her sense of humor are most welcome. I have owned this cookbook for some time and refer to it often. I have also given several copies as gifts to friends who like to cook, and they have been truly pleased.

Another cookbook that belongs in every serious food lover's library is "Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan," by Sonia Uvezian. This remarkable, richly illustrated volume captures the soul of the region's cookery in a fascinating blend of exceptionally informative text and hundreds of magnificent recipes.

20 of 20 people found the following review helpful:

5.0 out of 5 stars Very Authentic Dishes, September 12, 2000

By A Customer

As a non-arab married to a VERY arab saudi man,I have serched through many cookbooks to find authentic dishes,and this is it!She has gathered dishes from Greece to Afghanistan, the Gulf states,and Iran, and made it very easy to understand. Her portion sizes I sometimes found to be a little big, but its very easy to just half the recipes. And as for my husband (he doesnt know I use a cookbook..smile), is very pleased with the results. She even gives recipes for traditional arabic coffee, and wonderful desserts. Many other reviews have stated that its a great coffee table book...but I dont think I want to display where all my "hidden" talents of cooking come from!And if you are worried about trying to find any of the "exotic" spices thats required, tshe tells you exactly how to mix and grind and get the exact flavor thats needed. Highly recommend for anyone interested in ethnic cooking and especially those with arab in-laws to impress!