Afghan Food & Cookery
by Helen Saberi
Situated at the crossroads of four major regions—the Middle East, Central Asia, the Indian subcontinent and the Far East—Afghanistan has survived centuries of invasions, whether military, cultural or culinary. Its hearty cuisine includes a tempting variety of offerings: lamb, pasta, chickpeas, rice pilafs, flat breads, kebabs, spinach, okra, lentils, yogurt, pastries and delicious teas, all flavored with delicate spices, are staple ingredients.
Hausa-English/English-Hausa Practical Dictionary
by Nicholas Awde
This dictionary is a modern resource designed to strengthen knowledge of the growing vocabularies of both Hausa and English. It is specially geared to the needs of speakers of both languages, be they student, business traveler, or tourist.
Middle Eastern Kitchen, The: A Book of Essential Ingedients with Over 150 Authentic Recipes (Hardcover)
by Ghillie Basan
This insightful and beautifully illustrated book is an encyclopedic companion to the foods of the Middle East. With exciting and tantalizing recipes that explore all the essential ingredients of the region, this inspirational guide will draw you into the kitchen to create the most exotic flavors and aromas.
Nile Style: Egyptian Cuisine and Culture
by Amy Riolo
Nile Style is the first cookbook devoted to the comprehensive, multiethnic and multi-religious history of the Egyptian table. Arranged in a unique menu format, each menu highlights a celebratory feast or meal, such as the Ancient Nile Festival, Ramadan Breakfast, or Passover, and includes a historical and anecdotal introduction along with the recipes. Nile Style explores the predominant Islamic, Jewish, and Christian culinary traditions but also features recipes from the lesser-known Bedouin and Nubian communities in Egypt.
Persian Cooking, The Art of
by Forough Hekmat
“For many centuries, the Iranians have looked upon food from three different points of view—the medicinal, the philosophical, and the cultural.” So reads the preface to this informative and unusual cookbook. In addition to covering 200 sumptuous classic Persian recipes, this collection features special sections on “The History of Persian Cuisine,” “Food and Entertainment within the Persian Home,” and “The Fundamentals of Classic Persian Cooking.”