Top positive review
49 people found this helpful
A great introduction to some lovely new recipes
on 18 May 2009
A lovely, glossy-paged book with a photograph to accompany every recipe. I work in Egypt a lot and have eaten a great deal of both Middle Eastern and north African dishes whilst staying there. I bought a couple of books because I didn't know where to start and I very much wanted to have a go myself. This was one of that first group of books that gave me a push in the right direction.
It is a terrific introduction to many new dishes and flavours. I've purchased more advanced books since but this book still has some of my favourites including lamb and okra in tomato sauce with spiced garlic, quince and chicken tagine, grilled beef with olives and citrus couscous and chicken chermoulla.
I suppose that the only downside, from the point of view of my tastebuds, is that many of the recipes use pulses (chickpeas, beans, lentils) and I hate pulses - but that's not the book's fault. Pulses are a central component in many north African dishes.
Each recipe has a clear title followed by preparation time, cooking time and the number of people that the recipe is designed to serve. A list of ingredients follows accompanied by step by step instructions. At the end of the instructions there is an estimate of fat and calorie values.
Most of the ingredients are readily available in my local supermarket, but there is a glossary of terms for ingredients that may be more unusual. There's a very useful conversion chart at the end for translating between metric and imperial measurements.
A really good introductory book. I am very glad that it kick-started me to try so many more new dishes.