Feast: Food of the Islamic World
Tom Verde
Anissa Helou
2018, Ecco, 978-0-06236-303-9, $60 hb.
It takes confidence to pull together an authoritative cross section of foods spanning “the Islamic World.” Veteran food writer Anissa Helou rises to the occasion with this 530-page collection of familiar (shawarma, hummus), vaguely familiar (Moroccan tagines, Persian pilaus) and not-so-familiar (Saudi camel meatballs) recipes from nearly every corner of the Muslim world. She presents fish dishes from the Gulf States, along with Saudi Arabia curries from India, Pakistan and Indonesia; savory one-pot rice meals from Afghanistan; sweets from Lebanon, Turkey and Iraq; scallion pancakes from China; and simple bread rolls from Senegal. This exhaustive volume, covering centuries of tradition and tens of thousands of square kilometers, should appeal to serious and curious cooks alike.
You may also be interested in...
The Great British Bake Off Winner Nadiya Hussain Gathers Global Recipes in Culinary Celebration of Ramadan
Nadiya Hussain's diverse recipes highlight the global unity of Muslim cultures and cuisines.
Old Documents Shed New Light on History in Book Connected to Ancient Islamic World
The painstaking work to recover history—one page at a time—is on brilliant display in this collection of essays focusing on early Arabic, Coptic, Greek, Hebrew, Latin and Sogdian manuscripts.