- Hardcover: 680 pages
- Publisher: Equinox Publishing Ltd,SW11; 2nd Revised edition edition (30 April 2012)
- Language English
- ISBN-10: 1845534573
- ISBN-13: 978-1845534578
- Average Customer Review: 4.3 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: 5,857,678 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
Review
Humorous, insightful and a pleasure to read. Nawal Nasrallah blends recipes, culinary history, folklore, personal stories and art in a lively mix. Her recipes are precise and easy to follow, with tips and observations derived from her long experience with Iraqi cuisine. Highly recommended. --PAULA WOLFERT, author of the award-winning Cooking of the Eastern Mediterranean
This cookbook is more than an introduction to Iraqi cuisine. It is in fact an introduction to Arab cooking in general, researched with the kind of depth not seen before in a cookbook of the Arab world and Middle East. --CLIFFORD A. WRIGHT, winner of the James Beard/KitchenAid Cookbook of the Year and the Beard Award for Best Writing on Food for A Mediterranean Feast
A culinary odyssey through 8,000 years of Mesopotamian culture and some of the world s oldest recipes, preserved on 3,700-year old cuneiform tablets. --RALPH BLUMENTHAL, New York Times
This cookbook is more than an introduction to Iraqi cuisine. It is in fact an introduction to Arab cooking in general, researched with the kind of depth not seen before in a cookbook of the Arab world and Middle East. --CLIFFORD A. WRIGHT, winner of the James Beard/KitchenAid Cookbook of the Year and the Beard Award for Best Writing on Food for A Mediterranean Feast
A culinary odyssey through 8,000 years of Mesopotamian culture and some of the world s oldest recipes, preserved on 3,700-year old cuneiform tablets. --RALPH BLUMENTHAL, New York Times
Newsweek, May 5, 2003
Now we know the taste of the cradle of civilization.
--This text refers to the
Paperback
edition.
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Customer Reviews
Most Helpful Customer Reviews
16 of 16 people found the following review helpful
Format:Paperback
This book is a compendium of Iraqi cuisine and a history of cooking in Iraq. The Levant traditionally has the reputation for being the centre of Middle Eastern cuisine, and Iraqi cuisine is often (unjustly) overlooked.
The book consists of 646 pages and is written by an Iraqi university professor who has carefully researched Mesopotamian and medieval cuisine of the region, and who also has a thorough knowledge of the more contemporary regional cuisine. Her love of her native cuisine and culture shines out through the pages, which I felt is what sets this book apart. Each section of the book will have you first salivating and then reaching for your saucepans!
As well as containing easy-to-follow recipes for all the Iraqi dishes that one could think of, there are interesting food-related anecdotes, proverbs and historical excursions, even detailed notes on points of etiquette.
There are 21 sections containing recipes, preceded by an introductory chapter on 'Iraqi Cooking in Perspective', and at the back of the book are: a useful glossary, suggested menus, a bibliography and an index. The sections comprise not just main courses but also appetisers, side dishes, desserts, sweets, drinks, icecream, etc. Moreover, a whole section is deservedly devoted to rice: mastery of rice-cooking is essential for any Middle Eastern cook, and rice cooked the Iraqi way is 'once tasted, never forgotten'! Nasrallah devotes much attention to method in her recipes, so that the reader-cook is never stuck for how to do something.
It is clear that the book has been written with passion, and it is thus much more than just a recipe book (although it serves very well in this regard, too). I have greatly enjoyed reading the book, particularly the detailed historical accounts. These range from medieval culinary techniques to Abbasid cookbooks to Babylonian recipes preserved on cuneiform tablets (in Akkadian) to the history of fish in Iraqi cooking.
There are a few typos in the book and missing cross-references, showing that the book would have benefited from more careful editing. The photos are black and white, and some are a little grainy, which is a shame (and presumably due to budget constraints), since there are many very interesting non-food photographs of, for example, traditional southern village scenes, Sumerian cylinder seals, a traditional lunch box, etc. These (not terribly significant) flaws, however, do not detract from the value of the book or the enjoyment for the reader (or cook).
In sum, I would thoroughly recommend this book. It is certainly the most interesting cookbook that I have, simply because it isn't just a collection of recipes. It would make a fabulous present or an interesting addition to your own bookshelf (and one that will keep you entertained and your family and friends well-fed for many years to come).
5 of 6 people found the following review helpful
Format:Paperback
not just a recipie book. filled with stories, it gives u a background on iraqi food and how it would have been prepared in times without gas and electric cookers.
very enjoyable read, i have made a few of these recipies and they are delicious!
the only drawback being the lack of photos. despite that, do not hesitate to buy this book if ur looking for the best middle eastern recipies ever. and coming from a non-iraqi background i have to say without bias that iraqi food rocks !
very enjoyable read, i have made a few of these recipies and they are delicious!
the only drawback being the lack of photos. despite that, do not hesitate to buy this book if ur looking for the best middle eastern recipies ever. and coming from a non-iraqi background i have to say without bias that iraqi food rocks !
0 of 1 people found the following review helpful
Format:Paperback
I have tried out quite a few of the recipes. There are SOOOO many, some are traditional Iraqi recipes and some are the author's own. The recipes come out great. I especially like the rice with broad beans and dill, which I serve with garlic yoghurt (also in the book). The Baba Ghanoush (aubergine dip) comes out lovely as well. I'd recommend this book but be warned it doesn't have pics, which is the only downside.
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