Shane Delia is an Australian restaurateur, and his approach to Middle Eastern food as evidenced in this book at least is somewhat similar to that of his compatriot Greg Malouf, that is to say having gone to the trouble of having gathered authentic recipes he can't seem to resist making his own modifications. So the traditional lamb awarma becomes a duck awarma in this book, and I'd love to know where he would find roasted pork belly served in Iran. It's also to some extent become a bit 'restaurantified', so wagyu beef (which you have to take a mortgage out to buy) appears in a couple of recipes. Even in an age when many Middle Eastern ingredients are readily available there are some obscure ones in use here such as pashmak.
Geographically it's more than Middle Eastern. It starts out in Malta (Delia is of Maltese ancestry) moving through Lebanon, Iran, Turkey, Morocco and Andalucia. There's a little bit too much location photography padding for my liking. Recipes (of which there are 80, rather a small number for a book of this size, 270 pages) generally get a page each with a photograph of the finished dish opposite. Preparation and cooking times are supplied along with number of people served. Measures are metric with pounds & ounces in parentheses, temperatures in centigrade with Fahrenheit & gas mark in parentheses.
A nice enough cookbook, but be aware that to a large extent you are not getting authentic recipes.
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Customer reviews
Top reviews from other countries
E. L. Wisty
'Restaurantified' Middle Eastern food
Reviewed in the United Kingdom on 30 April 2016Verified Purchase
Amazon Customer
Five Stars
Reviewed in the United Kingdom on 30 November 2016Verified Purchase
Arbër cami
Good book
Reviewed in France on 8 April 2017Verified Purchase
Jane
Great book filled with info and recipies from each country ...
Reviewed in the United States on 7 May 2016Verified Purchase
