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Middle East / North African Cooking

See also: Greek Food.

Selected Books

Basan, Ghillie
The Food and Cooking of Turkey
"all the traditions, techniques and ingredients, including over 150 authentic recipes shown step by step in 800 photographs"
q TX725.T8 B375 2007x
The first 60 pages discuss the ingredients of Turkish food so this is a good book for those who like to "read" cookbooks. It also contains a great many vegetarian recipes with grains and vegetables, illustrated step-by-step. More cookbooks by Ghillie Basan.
Batmanglij, Najmieh
New Food of Life: a Book of Ancient Persian and Modern Iranian Cooking and Ceremonies
TX725.I7 B373 1992
This is not just a recipe book but a book of Iranian food customs. The Los Angeles Times called it "the definitive book of Persian cooking". It is illustrated with photos of the dishes as well as Persian art.
Bsisu, May
The Arab Table: Recipes and Culinary Traditions
TX725.A7 B75 2005
Learn about food customs as well as recipes.
Butcher, Sally
The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan
TX837.B9265 2012
Sally Butcher is a British food writer with an Iranian husband and a corner Persian food store called Persepolis in Peckham, London. The British title of the book is much better: Veggiestan: A Vegetable Lover’s Tour of the Middle East.
Dunlop, Fiona
The North African Kitchen: Regional Recipes and Stories
TX725.N67 D86 2008x
Fiona Dunlop interviews cooks, primarily women, from Marrakech, Fez, Tunis, Carthage, La Goulette and Tripoli, and then features some of their favorite recipes. Nicely illustrated with photos.
Dweck, Poopa
Aromas of Aleppo: The Legendary Cuisine of Syrian Jews
q TX724.D88 2007
Poopa Dweck is a first generation Syrian-Jewish American from New Jersey who recounts the history of the Jews of Aleppo in the first chapter. The photography is great and the recipes simple and interesting.
Ilkin, Nur and Sheilah Kaufman
The Turkish Cookbook: Regional Recipes and Stories
q TX725.T8 I433 2010
Ilkin, food writer and wife of the former Turkish Ambassador and author of A Taste of Turkish Cuisine, presents the food of Turkey by region, giving an overview of each region's history and culinary highlights.
Khalifé, Maria
Mezze Modern: delicious appetizers from Greece, Lebanon, and Turkey
q TX740.K5135 2008x
This book from Maria Khalifé concentrates on the small dishes of the middle east.
Khalifé, Maria
Middle Eastern Cookbook
q TX725.M628 K473 2007x
Maria Khalifé is a celebrity chef in Lebanon where she runs a cooking school. She is the founder and producer of Soufra Daimeh Food Network, the first Arab food channel.
Lahlou, Mourad
Mourad: New Moroccan
q TX725.M8 L34 2011
A lovely photographed and well-written cookbook with interesting recipes by a Moroccan who moved to San Francisco and eventually opened a restaurant: Aziza. You can read a New York Times review comparing him and Paula Wolfert: Two Directions for Moroccan Cuisine. And if you like Moroccan food, there's another new Chronicle book by Jeff Koehler: Morocco: A Culinary Journey with Recipes from the Spice-Scented Markets of Marrakech to the Date-Filled Oasis of Zagora.
Malouf, Greg and Lucy Malouf
Artichoke to Za'atar: Modern Middle Eastern Food
TX725.M628 M34 2008
More books by Greg Malouf and Lucy Malouf.
Nathan, Joan
The Foods of Israel Today
TX724.N3674 2001
Although the majority of the dishes are middle eastern, there are also recipes for noodle kugel, potato latkes, borscht, herring, and gefilte fish, representative of the varied background of Israelis.
Ottolenghi, Yotam and Sami Tamimi
Jerusalem: A Cookbook
q TX725.M628 O88 2012
In Jerusalem, Yotam Ottolenghi re-teams with his friend (and the co-owner of his restaurants) Sami Tamimi, to explore the vibrant cuisine of their home city -- with its diverse Muslim, Jewish, Arab, Christian and Armenian communities.
Roden, Claudia
Arabesque: a Taste of Morocco, Turkey, and Lebanon
TX725.A7 R63 2006
Claudia Roden, author of the 1968 classic A Book of Middle Eastern Food, offers 150 recipes (some old some new) from the most exciting mideastern cuisines. She also provides a history of the cuisine of each country.
Roden, Claudia
The New Book of Middle Eastern Food
TX725.M628 R636 2000x
This is an updated version of the 1968 classic A Book of Middle Eastern Food. Claudia Roden, of Syrian-Jewish heritage, grew up in Egypt but has spent most of her life in England.
Sortun, Ana
Spice: Flavors of the Eastern Mediterranean
TX819.A1 S6534 2006
This is a wonderful book that tells you about the typical flavorings (herbs, spices, seeds, etc.) that are used in Eastern Mediterranean cuisine.
Wolfert, Paula
The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes
TX725.M35 W63 1994
Wolfert brings readers and cooks into the kitchens that produce the healthy home cooking that is the trademark of such lands as Macedonian, Turkey, Syria, and the countries on the Black Sea. The recipes are unusual and interesting, with an emphasis on grains, legumes, vegetables and nuts.
Wolfert, Paula
The Food of Morocco
q TX725.M8 W643 2011x
Wolfert wrote Couscous and Other Good Food from Morocco in 1973. Read more about her new book on the country in LA Weekly's blog: Cookbook Of The Week: Paula Wolfert's The Food of Morocco, Now That's A Cookbook. It won the James Beard Foundation award for the Best International Cookbook of 2012.

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