This book provides a brilliant insight into the regional dishes of Greece, Turkey, Lebanon, Egypt and Syria and an invaluable introduction to some of the lesser known cuisines of other countries in the region: Afghanistan, Armenia, Cyprus, Iran, Iraq, Jordan, Saudi Arabia, Bahrain, Kuwait, Oman, Qatar, the United Arab Emirates, and Yemen.
This omelet is juicy with this cheese - everyone that tried it, loved it, and they never expected it to turn out this good.
A History of Food in 100 Recipes, by William Sitwell, takes the reader on a culinary journey from ancient Egypt to modern times, via the recipes of the times. | Hachette, $35
Studying Egypt? Perfect taste for your studies... :O).
ARABIC COOKERY contains more than 250 traditional recipes from Algeria, Bahrain, Chad, Comoros, Cyprus, Djibouti, Egypt, Eritrea, Iran, Iraq, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Qatar, Saudi Arabia, Somalia, Sudan, Syria, Tunisia, United Arab Emirates (UAE), and Yemen. Arabic Cookery also contains common food words, information about holy days and other traditions, as well as links for further study. http://shenanchie.tripod.com/culinary/ebooks_arabic.htm