Title: Great reference to Middle Eastern Cooking
Product review: Middle eastern food often will vary in it's name and origin, from one country to the next based on a few interchanging spices and ingredients. One of the things that I liked about this book is that it gave suggestions to alter the ethnicity by slightly changing some of the ingredients, turning it from Egyptian for example to Lebanese. The books first 50 pages are a Middle_eastern culinary lesson in the history and evolution of Middle-Eastern food.Read the how to use this book to help you navigate through the book as it is a bit confusing at first. The recipes are generally good although I disagree on some of the short cuts and substitutions (for example I have always known Muhammara to contain roasted red peppers and not tomato paste) but overall it is the most authentic book that I have been able to find.
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