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Arabic Cuisine - Foods From The Middle East Paperback – February 15, 2009

1.5 out of 5 stars 2 customer reviews

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Editorial Reviews

About the Author

Salma is the Head Chef for the Royal Family in Jordan; she has immense cooking experience that goes back to over 30 years
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Product Details

  • Paperback: 98 pages
  • Publisher: CreateSpace (February 15, 2009)
  • Language: English
  • ISBN-10: 1441476822
  • ISBN-13: 978-1441476821
  • Product Dimensions: 6 x 0.2 x 9 inches
  • Shipping Weight: 7 ounces (View shipping rates and policies)
  • Average Customer Review: 1.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #4,510,916 in Books (See Top 100 in Books)

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Top Customer Reviews

By Grandma TOP 500 REVIEWER on February 12, 2012
Format: Kindle Edition Verified Purchase
I really wanted to love this book. I am always so grateful when people are willing to share the recipes and foodways of their homelands with me and Arab cuisine is not something we see much of once you get past Hummus and Tabbouleh. Salma Bannah has put together a unique collection of recipes that sound marvelous. The recipes look authentic and I could not find any glaring errors in the ingredients. Unfortunately, I did find a number of other problems that make this book very hard to cook from.

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.
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Format: Paperback Verified Purchase
This book is absolutely terrible I would t recommend it to anyone. Waste of money
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