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Arabic Cuisine - Foods From The Middle East Paperback – February 15, 2009
Top Customer Reviews
First, the book is very poorly formatted. Often ingredients are listed horizontally as well as vertically, frequently both within the same recipe, making it very hard to insure that the cook does not inadvertently leave out an ingredient.
Spelling is an issue. Common English spellings of words like Pita are often not utilized. Both hummus and chick peas are called Homos. Page breaks come at truly inopportune spots and sub-parts to recipes, such as the recipe for a sauce, are not always clearly distinguised. Perhaps most frustratingly, Salma uses a number of ingredients that are completely foreign to most Westerners without describing them, giving some alternate name or even an alternate ingredient or telling us where to find them.
You could cook from this book - perhaps 1/3 of the recipes are readily accessible to those with the time and patience to review very carefully. Unfortunately, the remainder need a tremendous amount of editing and interpretation. I do hope that Salma Banna will continue to work on this with an eye to reissuing a more usable product. This has the potential to be a real treasure.