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Synopsis
This charming and beautifully written book features a rich variety of the dishes characteristic of eastern Mediterranean cuisine and their culinary cultures. This is a collection of over one hundred easy-to-follow recipes representing traditional Palestinian cooking while exposing possibilities for a wider and more eclectic cuisine.
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About the Author
Christiane Dabdoub Nasser was born in Bethlehem in 1953. She obtained a BA in English language and literature from Bethlehem University and another in Modern French Literature from the University of Paris X. She lives in Bethlehem and is currently head of Church Relations at the Bethlehem 2000 Project Authority.
From Library Journal
Nasser, head of Church Relations at the Bethlehem 2000 Project Authority, wrote this book in an effort both to preserve and to revitalize Palestinian culinary traditions. She briefly describes (with some bitterness) the region's history, both ancient and modern, and decries the commercial agricultural practices that have replaced traditional farming methods and, in effect, the availability of truly seasonal ingredients. Her introduction is followed by 100 or so recipes, from salads, stews, and mahashi (elaborate stuffed vegetable dishes) to desserts and jams. Some of the dishes will be familiar, in one form or another, to anyone who knows Middle Eastern cooking; others will be new. Head-notes provide context as well as Nasser's family reminiscences. For most collections on Middle Eastern cookery.
Copyright 2001 Reed Business Information, Inc.
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- PublisherSaqi Books
- Publication date2000
- ISBN 10 0863565484
- ISBN 13 9780863565489
- BindingPaperback
- LanguageEnglish
- Edition number1
- Number of pages224
- Rating
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