The book is divided into soups, small dishes, large dishes, side dishes, bakery, sweet larder and a glossary. There are many just gorgeous photos and my favourite a ribboned book mark.
I really like the larder section of the cookbook as it is informative on both how to make your own spice mixtures, pastes and dressing. There is an explanation for each of them as to where they originate from. Living in Southern California I have great access to spices. This is not to say that I have every spice in my house. With this guide you will always be able to have your own mixture. More importantly you will be able to keep your spice flavours consistent.
This is a cookbook that I know will get pulled down from my shelf time after time. I always think of Middle Eastern cooking as healthy and these recipes offer plenty of choices for combining an assortment of spices with innovative dishes. The one dish I tried was a Seven-Vegetable tagine. It was simple to make and just delicious. Do I have a photo-no, everyone dug in before I could snap one. The recipes in this book are easy to follow. I like the way the book is organized. If you chose to have a Middle Eastern dinner theme you could select a recipe from each section. For me I want to make almost every recipe in the book.
This is my contribution for Weekend Food Blogging hosted by Beth Fish Reads and Saturday Snapshots hosted by At Home with Books.
Thank you to Rizzoli Publishing for letting me savour one of my favourite foods.