| Editorial Review | Recipes fragrant with sumac, coriander and cumin, rosewater and orange blossom, stuffed with ingredients such as pine nuts, chickpeas and lentils.' -- Saturday Telegraph Magazine 'Book of the Week' Carolyn Hart 'In her beautiful new book, Sharon Salloum offers clever modern twists on a number of Middle Eastern classics.' Food & Travel 'A feast of delicately spiced delights. A useful glossary and list of suppliers make the recipes easily achievable.' BBC Good Food 'It's easy to see how this food goes a long way to providing the glue for social occasions.' Caterer & Hotelkeeper 'A book packed with enjoyable home cooking and a firm sense of place.' The Weekend: Bristol Evening Post 'Beautifully photographed by Rob Palmer, this 200 page collection is as dazzling as it is eye-opening: you will learn a great deal about this fascinating cuisine, its ingredients and its importance from this heartfelt work.' The Foodie Bugle |
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