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Classic Vegetarian Cooking
from the Middle East and North Africa

by Habeeb Salloum

Classic Vegetarian Cooking 
The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yoghurt drinks and strong coffees.

Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful and economical introduction to flavors and aromas that have stood the test of time.

Habeeb Salloum is an accomplished food and travel writer for such magazines as Gourmet, Christian Science Monitor, and Vegetarian Times. He is the author of From the Lands of Figs and Olives, a Middle Eastern and North African cookbook. He lives in Ontario, Canada.

 

Buy the Book!

 

Classic Vegetarian Cooking
from the Middle East and North Africa

by Habeeb Salloum
Interlink Books
ISBN: 1-56656-335-6
Hardcover, 288 pages
$25.00
Information provided by the publisher.

 

Classic Vegetarian Cooking
from the Middle East and North Africa

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This page created November 2002


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