Middle
East
 The Sweets of Araby
Leila & Muna Salloum
This charmingly illustrated book provides an extensive collection of sweet delicasies from Baghdad to the Sahara. Hardcover, 126 pp. $23.00.
 The Food of Morocco
Paula Wolfert
Visual pleasure is seeping from the pages of this rich and colourful book. Anecdotes, histories, ingredients and absolutely delightful recipes fill the pages, scattered between pages and pages of full-blown colour photographs from one of the most well know and tasty regions in the world, Morocco. Hardcover, 517 pp. $50.00.
 Malouf: New Middle Eastern Food
Greg & Lucy Malouf
This is the influential Australian couple's sixth book - remember Arabesque, Moorish, Saha, Turquoise & Saraban. Malouf is chef at MoMo restaurant in Melbourne and Lucy is a food writer and editor based also in Melbourne. His modern recipes from the middle eastern region are transformative. This latest effort is just, if not more, stunning than previous books. Hardcover, 416 pp. $64.95. Import.
 Mourad: New Moroccan
Mourad Lahlou
Like so many other cooks in San Francisco, Mourad Lahlou came to the city as a graduate student. After starting to cook the foods he missed from his native Morocco, his interest in economics was eclipsed. Meals for himself gradually morphed into the Michelin-starred restaurant, Aziza, From basics like different harissas and chickpea spread beautifully minimalist dishes such as fava beans and ramps , 51/2 minute eggs and chicken cracklings and in Morocco meets modernist, berbere-crusted scallops with cauliflower couscous and vadouvan foam. Colour photos. Hardcover, 389 pp. $46.00.
 Turkey
Leanne Kitchen
Turkish cuisine is on the rise and you'll find the classics right here. True to the source recipes interweave with gorgeous photography of the food, people and scenery of Turkey. Discover a new cuisine and expand your repertoire. Mark our words; in a few years, Turkish food is going to be all the rage! Hardcover, 269 pp. $55.00.
 150 Best Tagine Recipes
Pat Crocker
Tagines are hot right now! The traditional Moroccan dish is basking in the limelight and it seems no one can get enough of the exotic, cone-shaped cooking vessel or the delicious potential it houses within. For the tagine initiate, Pat Crocker supplies her guidelines and advice for taking advantage of such a storied and versatile cooking vessel. Softcover. 224 pp. $27.95.
 Orient Express
Silvena Rowe
Following up on her acclaimed first book, Purple Citrus and Sweet Perfume, Silvena Rowe focuses on the exotic spicing and methods of the markets in Istanbul and Damascus. New flavor experiences abound, as Rowe's recipes guide newbies through the in's and out's of Ottoman cuisine. Hardcover, 191 pp. $46.95.
 Sarabon
Greg & Lucy Malouf
Taking advantage of a relative absence in the world of Persian cookbooks, Greg and Lucy Malouf provide a concise guide to traditional Persian food in their book Sarabon. Recipes for Persian staples like Barberi, Borani and Kashk are simplified enough to become approachable, though remain true enough to represent the culture respectfully. With Persian cuisine set to explode in the coming years, Sarabon provides a fantastic introduction to the majority of us who are missing out on such a flavorful, diverse and delicious adventure. Hardcover, 338 pp. $55.95.
 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. $38.95.
 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. $12.99.
 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, $67.50.
 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.
 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.
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