The scent of pomegranates and rose water

The traditions of Syrian cooking, which go back hundreds of years, are notable for their sensory components, in which aroma and texture are as important as taste and nutrition, passed down over the centuries, and preserved by those who cooked them.

Syrian-born Habeeb Salloum and his daughters, Leila and Muna, have researched the far reaches of Syrian cuisine for many years, and their resulting cookbook, including over 150 delectable, heart-healthy recipes - some familiar, some never before published in English provides a poignant window into Syrian culture and everyday life, then and now.