6 of 6 people found the following review helpful
Amazing food but recipes need to be more specific about amounts,
This review is from: Saffron Shores: Jewish Cooking of the Southern Mediterranean (Hardcover)
I cooked 2010 dinner for 8 people entirely from this cookbook. Every recipe I used was just absolutely delicious and my guests raved in particular about Haoari's Spicy Eggplant Puree and the Tunisian Passover Stew with Spring Vegetables. I made the Alternate Harissa for both dishes. I like this harissa so much that I spread it on matzos and eat it just like that. The Passover Stew made probably double the servings listed on the recipe (20 instead of 10). I had to split the stew between a large pressure cooker and my electric countertop roaster, both of which were full. I also made the Osbane sausage recipe for this stew, so that may have driven up the number of servings.
The recipes need to specify amounts more precisely though. In a lot of the recipes it says for example, "2 onions" or "the juice of one lemon". For the Osbane, I used two onions, however, when I mixed it together, it was obvious that the author's idea of a normal sized onion was much smaller than what I had on hand. I ended up fishing out pieces of onion to get the mixture down to where the sausage would hold together. These discrepancies in portions and amounts are the only reasons the book did not get five stars.
Despite this, I recommend this book strongly to anyone. A lot of people have asked me for the recipes from this, but really I would like them to just buy this book instead. The author deserves your money.