⭐ 4/5
16 years ago
I bought this book when I already owned two Middle Eastern cookbooks - yet, how could I resist a book with such an unusual set-up, especially since I've heard often enough what a big name Ghillie Basan is for Middle Eastern cooking?
This book is sorted by ingredient, not course. Every chapter (one per ingredient, or ingredient group), features an extensive description of the ingredients (taste, appearance, use, etc.) as well as a few recipes.
In a way, this makes the book comparable to the Grown in Britain cookbook.