Review by Booklist Review
Gr. 7-10. From the Easy Ethnic Menu Cookbooks series, this volume begins with an introduction to the history and varied cultures of the Middle East, followed by lists of cooking tips, utensils, terminology, and regional ingredients as well as a discussion of healthy, low-fat choices. The main chapters offer recipes for a wide variety of dishes, linked with the country or countries where they are served. Each recipe appears on one or two pages, and many are illustrated with full-page color photos. With dishes such as hummus, falafel, latkes, and khoescht fesenjan (Chicken in Walnut and Pomegranate Sauce ), the recipes may be easy from an experienced cook's point of view, but most new cooks will find them challenging. Still, this is a well-designed, attractive source of recipes for Middle Eastern fare. --Carolyn Phelan Copyright 2005 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Horn Book Review
A lengthy introduction describes the region, its wide variety of crops and foods, holidays and customs. Safety rules, descriptions of utensils, explanations of terms, and special ingredients introduce nineteen recipes that vary from a simple salad to the complex ""Upside-down Lamb and Eggplant."" The photographs of some of the finished dishes are mouth-watering. Ind. (c) Copyright 2010. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted. All rights reserved.
(c) Copyright The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
