“Peppered with anecdotes on life, food, and Middle Eastern culture, this book will provide real foodies with a classic they can enjoy for years to come” (The Oxford Time).
 
This wide-ranging treasury of recipes from the Middle East—with dishes from the plains of Georgia to Afghanistan, Egypt, Syria, Lebanon, Israel, Persia, and Armenia—is a wonderful tour of rich culinary traditions that has become a modern classic, guiding us first around the mezzeh table and then leading us on to soups, salads, savories, pilafs, kebabs, casseroles, and grills that make the best use of meat, fish, and poultry.
 
Middle Eastern Cookery explains the different spices that are favored by different countries—mint for Armenia, cumin for Iran, and more—and with each recipe comes a piece of history or a fable, making this book an enjoyable reading experience as well as an incomparable and comprehensive cookbook.