Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine (Paperback)

by Nawal Nasrallah (Author)

Editorial Reviews

Product Description
This new Iraqi cookbook contains more than four hundred recipes covering all food categories. There is ample choice for both vegetarian and meat lovers, and many that will satisfy a sweet tooth. All recipes have been tested and are easy to follow.

Introducing the recipes are thoroughly researched historical and cultural narratives that trace the development of the Iraqi cuisine from the times of the Sumerians, Babylonians and Assyrians, through the medieval era, and leading to its interaction with Mediterranean and world cuisine.

Of particular interest are the book's numerous folkloric stories, anecdotes, songs, cultural explications of customs, and excerpts from narratives written by foreign visitors to the region. Arabic calligraphy, and photos, paintings and sketches add to the pictorial appeal of the book.

From the Author
The book has received the Special Award of the Jury of the Gourmand World Cookbook Awards for 2007

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Product Details

• Paperback: 664 pages
• Publisher: Author House (February 21, 2003)
• Language: English
• ISBN-10: 140334793X
• ISBN-13: 978-1403347930
• Product Dimensions: 10.6 x 8.2 x 1.5 inches
• Shipping Weight: 3.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars See all reviews (15 customer reviews)
• Amazon.com Sales Rank: #353,442 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #60 in	Books > Cooking, Food & Wine > Regional & International > Middle Eastern
  #67 in	Books > History > Ancient > Assyria, Babylonia & Sumer

Customer Reviews

Most Helpful Customer Reviews

23 of 24 people found the following review helpful:

5.0 out of 5 stars Fantastic, April 2, 2003

By	AA "ashour001" (Newton, MA United States) - See all my reviews

Very well written. Full of interesting stories and tales. Much more than a usual recipe book. And most important very veggie friendly. The way of telling the stories is very fluid, very personal. It is rare to come across a fantastic ethnic cuisine writer who also happen to have such excellent facility with language

Comprehensive and clear with a nice style of writing. Can almost taste the dishes as you read about them.

Loved the various rice dishes and the use of yoghurt is clearly very imaginative in Iraqi cuisine. All so new to me

Enjoy!

14 of 15 people found the following review helpful:

5.0 out of 5 stars Where Food Meets History and Culture, April 3, 2003

By A Customer

The author traces Iraqi cookery back to the dawn of recorded history and the civilization that sprang up about 6000 B.C. in the Fertile Crescent between the Tigris and Euphrates Rivers, where Sumerian mythology placed the mythical mound of creation and a tree of life in a garden that became known as Eden.
Three Akkadian cuneiform clay tablets dating from around 1700 B.C. and stamped with the triangular symbols of some of the world's first writing turned out to be covered with recipes, Ms. Nasrallah wrote. They were for meat and vegetable stews, birds, and chopped meat and spices in bread crust. Over the years, some people who tested the recipes liked them, but Jean Bottéro, a contemporary Assyriologist who deciphered the tablets, concluded that he would not wish them on his worst enemies.
Iraqi antiquity was rife with legendary feasts, Ms. Nasrallah recounted, including a banquet held in the ninth century B.C. by the Assyrian King Ashurnasirpal II that, according to records found inscribed on a brick, drew 69,574 guests. Over 10 days they consumed 25,000 lambs and sheep, 500 stags, 500 gazelles, 30,000 birds, 10,000 eggs, 10,000 loaves of bread and thousands of gallons of wine and beer.
Pickled locusts and boiled heads of sheep aside, Ms. Nasrallah found a wealth of recipes for no fewer than 300 types of bread, 100 kinds of soup, medieval sandwiches that existed long before the Earl of Sandwich, and a fried eggplant casserole, al-buraniya, which she calls "the mother of all moussakas."
Turning her research into toothsome reality, she made flatbread ("as ancient as the Sumerian civilization itself") and, from a 10th-century recipe, oven-browned eggplant in yogurt sauce drizzled with olive oil and garnished with cumin and chili pepper.
From another medieval recipe she prepared sweet and sour salmon in almond prune sauce and mustard. Next she made kubbat halab, balls of crunchy rice dough stuffed with ground beef, currants, toasted almonds and spices (it can also be made with lamb). "I love stuffed dishes," she said. "It's the cuisine of intrigue."

The New York Times, 2 April 03

10 of 10 people found the following review helpful:

5.0 out of 5 stars The most 5-star deserving cookbook I've ever seen, June 30, 2003

By	William D. Colburn "buys things on amazon far... (Socorro, NM USA) - See all my reviews (REAL NAME)

My initial impressions were good. This is a large, weighty cookbook. It has a lot of information in it, and lots of recipes. I especially like all the background information on the ancient cooking techniques. I have a great many cookbooks from the Middle East, and almost all of them have a section on Iraqi food, but never before have I seen such depth and completeness.

Possibly the most important thing in a Middle Eastern cookbook is its recipe for Baklawa. In this fine cookbook, the section on Bawlawa stretches from page 465 through page 477, and the pages are large (8"x11")!

The author is an academic, so there are references, and the bibliography in the back looks like a great place to further any Mesopotamian food intrests.

On the downside, many of the images inside are rather poor resolution, and in one case an image overlays some text, but don't let that bother you. This is agreat book, and well worth the price.