Hardcover: 384 pages
Publisher: William Morrow Cookbooks; First Edition edition (September 6, 2005)
Product Dimensions: 8 x 1.2 x 10 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review: 4.7 out of 5 stars See all reviews (54 customer reviews)
Best Sellers Rank: #170,664 in Books (See Top 100 in Books) #56 in Books > Cookbooks, Food & Wine > Regional & International > Middle Eastern #98 in Books > Cookbooks, Food & Wine > Regional & International > International
After perusing several cookbooks on Middle Eastern cuisine, this is the one I chose. For specifically two reasons: it contains two universal favorites: chicken schwarma and fattoush, which are the leading dishes served in all the Middle Eastern restaurants here in Michigan, specifically those in Dearborn. I was astonished to discover in so many like cookbooks that failed to contain schwarma and fattoush. Therefore, "The Arab Table" is definitely the one to have.May Bsisu has done a splendid job, backed by all her friends and family, in giving us the pure basics of classic Middle Eastern fare. These are the recipes of dishes which are recognizable to the world at large. They are especially conducive to home kitchens, and are clear, easy to follow, and tantalizing. After you get started on these recipes, you may find yourself - as I did - at the outset making this cuisine a few times a week, rather than in a month, to savor all the riches of flavors, textures and colors.In addition, Ms. Bsisu provides an excellent glossary, explanation of ingredients, and, as well, sources to obtain some of these, if there aren't any suitable markets in your area.Best of all, though, in keeping with the generosity of spirit, there are histories, anecdotes, and background information about all that which surrounds the illustrious history of Middle Eastern cookery and traditions; therefore it makes a terrific reading companion as well. The author invites us (delightfully so) into her own family and her inheritance of their traditions. Laudably, Ms. Bsisu keeps these facts and lore to the basics, providing just enough details to both inform and entertain.
This book is without any doubt the best and more comprehensive cooking book about arabic cuisine.It focuses mainly on the "bladi al sham" kitchen, which encompasses cuisines of Syria, Lebanon, Palestine, Jordan, Iraq and Egypt.Thus, if you are looking for a variety of moroccan/algerian/tunesian dishes, you probably should buy "Moroccan Cooking" by Alia Al-Kasimi.DO NOT BUY this book, if this is your FIRST ARAB COOKING BOOK or if you haven'T eaten arabic food very often before.For this, it really just lacks pictures and it is difficult to imagine how the dish would taste or how it should look like at the end.AND DEFINITELY BUY THIS BOOK, if you have lived in the middle east for a while and are familiar with many dishes...........if you are an Arab American !! (this book is pretty much a MUST!!)....or if you are Israeli/Jewish American!!! (also a must, since the kitchen is so similar, if not the same)....or if you visited jewish/arab restaurants a lot before....or you have many arab/israeli friends.....or if you have an Arab or Jewish husband/wife for whom you wanna cook (MUST!!!)I have already about 9 different middle eastern cooking dishes in different languages from authors of different countries.4 Turkish (whose cuisine is also very similar in many ways) and 4 Lebanese/Palestinian and 1 Moroccan.)And let me be honest,this is by far the most comprehensive !!There are others, which are very authentic too.But this one has basically EVERY (!!!) arab dish that you will encounter.And this is perhaps also why it does not include too many pictures.It is simply too comprehensive to put a picture to each recipe.It already has about 400 pages.
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