cookery, middle eastern

Describes, in text and illustrations, the food and beverages of the Middle East in relation to the region's history, geography, and culture. Also includes recipes and information about specialities and festive foods from specific Middle Eastern countries.

Presents recipes from fifteen countries of North Africa and the Middle East, with metric conversion tables and a list of places to purchase ingredients.

Introduces the food, lifestyle, and cooking methods of nineteen Middle Eastern countries including recipes set out in easy-to-follow steps.

Presents exotic recipes from Turkey, Greece, and Armenia, North Africa, the Arab world, Israel, and Iran.

Provides for children recipes and illustrated instructions for cooking Middle-Eastern food. Includes easy, intermediate, and advanced recipes as well as a list of ingredients and tools needed.

Diana Abu-Jaber was raised by a food-obsessed Jordanian father who lived in America. He would tell stories of feasts under Bedouin tents in the desert and great meals in America. He cooked food from two cultures to remember the place he came from and the place he now called home. As a result, Diana learned about her heritage by sharing unforgettable meals with her family.

Diana Abu-Jaber chronicles her life in upstate New York and in Jordan, using the dishes her Jordanian father cooked to weave together her most memorable moments and the defining events in her life.

Presents an introduction to Middle Eastern cooking, featuring traditional recipes for appetizers, side dishes, main dishes, desserts, holiday food, and more. Also includes information on the history, geography, customs, and people of this region.