"Salah Jamal gives a different flavor to what it means to be a Palestinian. His book takes readers to a place that reveals more about a culture than failed negotiations: the kitchen . . . provide[s] food for thought, so to speak, about Arab culture." —Time
Linking a culture's food to its history and politics, this collection of recipes offers rare insight into real Middle Eastern cuisine and family life. This distinctly different guide to Arab cooking provides authentic recipes for salads, meats, and desserts accompanied by thoughtful tales of Arab culture, etiquette, and history. As the author recollects his childhood in Nablus, adventures in Maghreb, tales of Bedouin women, and various religious customs, he reveals the ancient traditions tied to the food at a Middle Eastern dinner table. The simple and inexpensive recipes include falafel, hummus, couscous, rice, oven-cooked meats, and traditional salads, soups, and sweets. An appetizing mix of food and history, this cookbook explores the knowledge, technical skills, religious teachings, climate, and lifestyle necessary to fully savor the tastes of a true Middle Eastern meal.
Salah Jamal was born in Palestine and has traveled widely around the Middle East. He is a professor of cultural diversity at the Catalan University of Vic and holds a seat on the board of Barcelona's leading cultural forum, the Ateneo.
Cooking, Autobiography
210 pages, Trade Paper, 5 x 8
6 B/W Photos, 1 B/W Illustration, 20 Line Drawings, 1 Map
Distribution Rights: US, CA, PH, FM & KR
$16.95 (CAN $22.95)
9780285637184 (0285637185) Pub Date: September 2005
Souvenir Press