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This new Iraqi cookbook contains more than four hundred recipes covering all food categories. There is ample choice for both vegetarian and meat lovers, and many that will satisfy a sweet tooth. All recipes have been tested and are easy to follow.
Introducing the recipes are thoroughly researched historical and cultural narratives that trace the development of the Iraqi cuisine from the times of the Sumerians, Babylonians and Assyrians, through the medieval era, and leading to its interaction with Mediterranean and world cuisine.
Of particular interest are the book's numerous folkloric stories, anecdotes, songs, cultural explications of customs, and excerpts from narratives written by foreign visitors to the region. Arabic calligraphy, and photos, paintings and sketches add to the pictorial appeal of the book.
- Sales Rank: #672897 in Books
- Brand: Brand: Author House
- Published on: 2003-02-21
- Original language: English
- Number of items: 1
- Dimensions: 11.02" h x 1.33" w x 8.27" l, 3.39 pounds
- Binding: Paperback
- 664 pages
- Used Book in Good Condition
Review
A recent classic that should be a feature of every food lover's library…. All recipes are treated with commendable thoroughness and clarity. Nasrallah is to be congratulated on her efforts in compiling this exciting and useful cookbook.
Food Lovers Cookbook Collection, Foodtourist.com
From the Author
The book has received the Special Award of the Jury of the Gourmand World Cookbook Awards for 2007
About the Author
Nawal Nasrallah, a native of Iraq, was a professor at Baghdad and Mosul universities teaching English literature and language. Besides her cookbook Delights from the Garden of Eden (2003), she is author of Hayy bin Yaqzan and Robinson Crusoe: A Study of an Early Arabic Impact on English Literature (1980), and co-author of Beginner's Iraqi Arabic (Hippocrene Books, 2006). Her book Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Baghdadi Tenth-Centurty Cookbook English Translation with Introduction and Glossary (Leiden: Brill) is coming out in December 2007. The author has been giving presentations and demonstrations on the Iraqi cuisine, ancient, medieval, and modern.
Most helpful customer reviews
5 of 5 people found the following review helpful.
Excellent recipes but poor book presentation
By andy_books
This book is great. I bought it's first edition in 2003 and we used it a lot. The previous edition was a bulky soft cover and printed on brown paper. Being from Iraq meant that we didn't need pictures but I can understand the complaints about the lack of photos which is a drawback for those who have not seen the meals.
I bought this book with the expectation that the second edition will bring with it improvement in the paper, colored photos and the general organisation of the book. I was mistaken. Yes the new edition is not as bulky and it is hard cover printed on glossy paper with colored photos here and there. However, the smaller font size and the quality of the print meant it is difficult to follow the recipes. The colored boxes are difficult to read due to their bright colors. The main problem however, lies in the absence of reference pages to the within chapter contents at the beginning of each chapter which used to exist in the previous edition. This means every time you are looking for a recipe, you have to go the index which has a very small size font.
I still think the book provides one of the most resourceful information on the cooking in Iraq. By simply following the recipes, you will be able to cook many authentic tasted meals.
1 of 1 people found the following review helpful.
Top-notch recipes in an amazingly scholarly work
By Nabeel Yaseen
I have owned the paperback version of this book for many years and it is by far the best Iraqi, and indeed Middle Eastern, cookbook I have come across. Head and shoulders above other, better known and advertised Middle Eastern cookbooks. The recipes are authentic and work very well in a standard American kitchen. I owe to it many delicious meals including flat bread, stews, and jams. In addition it makes for very entertaining reading as it goes over Iraqi food customs and culinary history. The depth of scholarship is amazing: I have not seen anything quite like it in any other cookbook - Eastern or Western. Glad to see that it is coming out in a hardcover edition and getting some of the attention it deserves.
2 of 2 people found the following review helpful.
Very authentic
By Hope m
Recently started a relationship with an Iraqi man, and wanted him to feel at home here in the U.S. Every recipe we have tried so far has been GREAT!!!! Even the stuff I look at and think 'boring' is great. The stories and anecdotes that are included have given us a chance to talk about traditions in his country, too, and have led to some really insightful discussions.
My only complaint is that I cannot seem to get my samoon to come out right, no matter what I try. But that's probably the oven, definitely not the recipe.
This is a wonderful book with really fun, easy food to try. We are having a great time with it.
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