From the Lands of Figs and Olives (Revised & Updated ed.)

Tunisian couscous and Moroccan almond stew, Palestinian chicken and Sudanese fish salad, shrimps Bahrain-style and Algerian croissants, here are over 300 recipes from 15 countries of the Middle East and North Africa brought together in one collection of Arab cuisine.

All the traditional recipes are here: molokhia and lentil soup, fatooush and fool mudammas, alongside a wealth of recipes, all tested and adapted for the Western kitchen.

From everyday basics to feasts for special occasions, this collection aims to have something to suit every taste, including a wide range of vegetarian dishes.

Most recipes incorporate familiar ingredients in unusual ways, but for more exotic items there is a glossary and source list supplied.

So if you are intrigued to know how to create "Iraqi pomegranate" and "almond delight", or to brew a pot of ginger coffee in the Yemeni style, this book should be of interest.