Middle
East
 Turquoise
Greg and Lucy Malouf
Another stunning book from the Maloufs (Saha, $69.95), Turquoise is a culinary journey through Turkey. Stories, of course, and page after page of photographs transport will inspire you to try the recipes. The predominantly blue colour palette nicely reinforces the title and mibues the book with a sense of the Aegean Sea, all the better to whet the appetite for plate after plate of dips, kebabs, and pies.. Hardcover, 350 pp. $85.00.
 The New Book of Middle Eastern Food
Claudia Roden
This classic Claudia Roden volume is truly the book on Middle Eastern food and cooking. Expanded and updated from the original Roden guides readers through Iran, Turkey, Lebanon, Syria, and Jordan with the occasional hop across Africa to Morocco. An absolute delight and a must-have for anyone interested in authentic dishes from the region. Colour plates. Hardcover, 513 pp. $53.00.
 Taking Tea in the Medina
Julie LeClerc
This book is the culmination of LeClerc’s dream of visiting her grandfather’s native Lebanon. With photographer John Bougen in tow, the journey became a culinary tour of the Middle East. With its vibrant photos and recipes bursting with pomegranate, citrus, lamb, and garlic, this is a book that captures the Middle East and its banquet for the senses. Colour photos. Softcover, 188 pp, $39.00.
 Arabesque
Claudia Roden
A taste of Morocco, Turkey & Lebanon
A tribute to the different culinary histories and contemporary food
of these fascinating countries, from the meze dishes of Turkey, the
sweet pastries of Lebanon to the unmistakable flavors and spices
of Morocco. 351 pp. $49.00.
 Arab Cooking on a Saskatchewan Homestead Habeeb Salloum
Besides offering a great selection of traditional Middle Eastern recipes, Habeeb
Salloum (From the Land of Figs and Olives, $29.95) documents
a little-known chapter of Canada’s immigrant history—the story of Saskatchewan’s
Depression-era Syrian community. Colour photos. Paper, 316 pp, $29.95.
 Australian Women’s Weekly Cooking Class Middle Eastern
This latest edition of a perennial favourite features new photos
and a cleaner design. Recipes are for regional classics: tahini
dip, baba ghanoush, tabbouleh, kibbi, and baklava. Softcover,
119 pp, $14.95.
 Taste of Lebanon
Mary Salloum
First published in 1983, Taste of Lebanon, with recipes for everything
from stuffed vine leaves to spiced tea, is a classic for creating
Middle Eastern food in the North American kitchen. Colour photos.
Softcover, 190 pp, $21.95.
 Lebanese Mountain Cookery
Mary Laird Hamady
Ingredient notes, recipes culled from family archives and discovered during travel
to Lebanon along with suggested menus make for an authentic experience of Lebanese
cuisine. Drawings. Paper, 278 pp. $13.95.
 New Food of Life
Najmieh Batmanglij
A favourite of Iranian ex-pats, New Food of Life features
both ancient and modern recipes along with explanations of the ceremonial
rituals
surrounding food in Persian culture. Colour photos and illustrations.
Hardcover, 448 pp, $65.95.
 Feast From The Mideast
Faye Levy
This book features two hundred fifty sun-drenched recipes and a
thorough introduction to the very diverse Mideast. A beautiful way to greet
rich culinary and cultural traditions from an often neglected region. Regretfully,
there are no photos. Hardcover, 402pp., $45.95.
 Ziryab: Authentic Arab Cuisine
Farouk Mardam-Bey
Learn about Arab gastronomy through this thoughtful collection of dinner conversations,
travel notes and recipes. The author rhapsodizes about regional fruits and vegetables
and couscous, rice and cracked wheat in a poetic way. Pencil drawings dot the sweeping
narrative. Hardcover, 239 pp. $48.00.
 Crazy Water, Pickled Lemons
Diana Henry
Diana Henry has created a great volume on traditional dishes from the Middle East,
the Mediterranean and North Africa, with chapters dedicated to each ingredient (honey
and vinegar and figs, quinces, pomegranates and dates). Beautiful colour photographs
throughout. Hardcover, 192 pp. $39.95.
 The Art of Romanian Cooking
Galia Sperber
Romanian cooking has been influenced by the invading Goths, Hungarians, Huns, Barbarians,
Tartars and Turks, which have left a great legacy of culture and cuisine. Today,
most food is a diverse combination of French, German, Greek and Turkish elements
that remain distinctly Romanian. The Butter Bean Cream Soup (p.59) is delicious and
so is the Chocolate and Cream Mazurka (p. 172). Hardcover, 201 pp., $31.95.
  Dish
it Out
Christine Cushing
From her Life Network show, highly flavoured simple dishes with Southeast and Middle
Eastern accents. Colour photos. 190 pages. $26.95 trade paperback.
 The Momo Cookbook
Mourad Mazouz
Featuring the foods of Morocco, Tunisia and his native Algeria, Mazouz achieved stardom
at his London restaurant Momo. The design of this book supports the exoticism and
sensuousness of the recipes featuring deep colours and evocative photos of both the
food and life of North Africa. 224 pages. $65.00 cloth.
New Book of Middle Eastern Food
Claudia Roden
$29.99.
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