Casemate IPM - Middle Eastern Cookery

All Arto der Haroutunian’s twelve cookbooks from the 1980s became classics; he believed the rich culinary tradition of the Middle East is the main source of many Western cuisines. His Middle Eastern Cookery is regarded as the seminal work on the subject but had been out of print for twenty years, with second-hand copies over four hundred pounds due to its scarcity and popularity. It contains every possible recipe from the Middle East, including dishes from Georgia, Afghanistan, Egypt, Syria, Lebanon, Israel, Persia, and Armenia. Written in the same wonderful style as his other cookbooks, it includes anecdotes on life, food, and culture. He guides us through mezze, soups, salads, pilaffs, kebabs, and more, teaching about spices favored by different countries, with each recipe accompanied by history or fables, making it a book to read as well as a collection of recipes.