From the Lands of Figs and Olives
Over 300 Delicious and Unusual Recipes from the Middle East and North Africa
Habeeb Salloum and James Peters
7” x 10” • 288 pages • full-color photos, b&w illus.
ISBN 9781566564144 • paperback • $19.95
"With fare from Algeria to Yemen, Salloum and Peters offer plenty of possibilities for engaging culinary adventures." -Booklist
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Revised and updated edition.
From the Lands of Figs and Olives is one of the most complete books on the cuisine ever published, providing a wealth of exciting new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen.
From everyday basics to special-occasion feasts, the food of the Middle East and North Africa is beautifully rendered in words and color photographs.
Along with a fascinating array of meat recipes, the wide selection of vegetable dishes will provide welcome variety to any vegetarian cook’s repertoire. Although most of the recipes use familiar ingredients, albeit in new and exotic ways, both a glossary and a source list for mail-order supplies are included.
An accomplished food and travel writer, Habeeb Salloum has published several books and many articles in magazines and journals such as Gourmet, Saveur, Christian Science Monitor, Ã‹ La Carte, Baltimore Sun, Vegetarian Times, and others. He is the author of Classic Vegetarian Cooking from the Middle East and North Africa, also published by Interlink.
James Peters is a writer, editor, and critic specializing in Arabic literature and language.
"A delicious magic carpet ride through the Middle East and North Africa." -The Toronto Sun
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