Classic Palestinian Cookery FROM THE PUBLISHER
Here is a rich variety of dishes from kitchens of the Eastern Mediterranean. This collection of over 100 mouth-watering recipes include soups, salads, one-dish meals, and desserts, ranging from traditional cuisine to more daring and innovative modern counterparts. The recipes are brought to life by a vivid collection of anecdotes and illustrations scattered throughout the book, giving a sense of the culture that still today takes such pleasure in inventing these wonderful flavors.
FROM THE CRITICS
Minneapolis Star Tribune
Nasser writes beautifully and with conviction of traditional Palestinian foods.
Library Journal
Nasser, head of Church Relations at the Bethlehem 2000 Project Authority, wrote this book in an effort both to preserve and to revitalize Palestinian culinary traditions. She briefly describes (with some bitterness) the region's history, both ancient and modern, and decries the commercial agricultural practices that have replaced traditional farming methods and, in effect, the availability of truly seasonal ingredients. Her introduction is followed by 100 or so recipes, from salads, stews, and mahashi (elaborate stuffed vegetable dishes) to desserts and jams. Some of the dishes will be familiar, in one form or another, to anyone who knows Middle Eastern cooking; others will be new. Head-notes provide context as well as Nasser's family reminiscences. For most collections on Middle Eastern cookery. Copyright 2001 Cahners Business Information.
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