A companion to Robin Soans’ docudrama The Arab-Israeli Cookbook, this volume collects the actual recipes shared by the people Soans interviewed in Israel and Palestine. The dishes range from carrot cake to kebabs, from falafels to gefilte fish, from tabbouleh to tuna melt. Includes color photographs and commentary on the people who provided the recipes. Winner of a Gourmand World Cookbook Award in 2004 and a Special Jury Prize for Peace for giving Arabs and Jews cultural equity within one book.
|Publisher:||Aurora Metro Books|
|Product dimensions:||8.10(w) x 10.20(h) x 0.30(d)|
About the Author
Claudia Roden is a British cookbook writer and cultural anthropologist. She is best known as the author of Middle Eastern cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and ArabesqueSumptuous Food from Morocco, Turkey and Lebanon.