Enchanting Dishes from the Middle East, Mediterranean and North Africa

by Diana Henry


Not so much a cookery book as a book about food – specifically the food of the eastern Mediterranean, from Greece, through Turkey and Israel and Iran, to Arabia – and so much more than a collection of recipes. Ingredients have their own chapters; history, provenance and uses are detailed with delicious illustrations. There are recipes, of course, but the richness of the content, the wonderfully descriptive detail about each herb and spice, each variety of bean, the various nuts, fruits etc. inspires all manner of ideas for variations on each dish and encourages improvisation.

An absolutely delightful book, in its content, scope and presentation; fascinating and attractive and thoroughly inspirational.