This is a concise version of the award-winning and highly acclaimed second edition published in 2013. It is luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches and displays the diversity of the region's traditional culinary practices, delicious and enduring. This edition book contains 300 of the original 400 recipes, all tested and easy to follow, and covers all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Ingredients and cooking techniques indigenous to the region are fully explained. Unlike the majority of cookbooks, the book uniquely traces the genesis and development of the Iraqi cuisine over the centuries, starting with the ancient Mesopotamians, through medieval times and leading to the present, aided throughout by the author's intimate native knowledge of cookery. Of particular interest are the book's numerous food-related folkloric stories, reminiscences, anecdotes, songs, poems, excerpts from narratives written by foreign visitors to the region, and cultural explications of customs, all interwoven with the recipes. The book is supplemented with detailed menus and an extended glossary to familiarize the reader with the indigenous ingredients used in creating authentic Iraqi meals. The book is a valuable addition to the shelves of specialized and general libraries and a must-have for food lovers everywhere.

@font-face { font-family: Times New Roman ; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: Times New Roman ; }table.MsoNormalTable { font-size: 10pt; font-family: Times New Roman ; }div.Section1 { page: Section1; } In Dates, Nawal Nasrallah draws on her experience of growing up in the lands of ancient Mesopotamia, where the date palm was first cultivated, to explore the history behind the fruit. Dates have an important role in their arid homeland of the Middle East, where they are a dietary staple, consumed fresh or dried, as a snack or a dessert. They are even thought to have aphrodisiac qualities. The ancients said that the date palm had 360 uses: its seeds can be burned for charcoal, its trunk used as an irrigation pipe in fields, its leaves are woven into baskets and its sap can be turned into wine. It is no wonder, then, that it has played such a central role in the economy - and the culture - of the Middle East. The date palm's story follows its journey from its land of origin to the far-flung regions where it is cultivated today, such as Australia, California and Spain. Along the way, Nasrallah weaves many fascinating and humorous anecdotes that explore the etymology, history, culture, religion, myths and legends surrounding dates. She explains how the tree came to be a symbol of the Tree of Life; how it is associated with the fiery phoenix bird, the famous ancient goddess Ishtar and the moon; and lifts the veil on the curious sex life of the date palm. This delightful and unusual book gives a new perspective on the 'bread of the desert', the fruit from this most beautiful and useful of trees.

The fourteenth-century Egyptian cookbook, Kanz al-fawa'id fi tanwi' al-mawa'id, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.