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1. Book design: There are two pages of text, followed by pages of photos, followed by two pages of text. The two pages of photos contain the four dishes from the recipes from the pages of text. The dishes are numbered and the numbers point to captions. So to see a picture of a dish, you are turning pages back and forth and going back and forth correlating numbers to captions.
2. Fusion cuisine: I'll give one example: Quinoa. The books is subtitled "Sharing plates from The Middle East". Quinoa is neither Middle Eastern nor common in Middle Eastern cuisine, but it is there in every other recipe. This is similar to another Phaidon book, The Greek Vegetarian Cookbook. Adding Halloumi, Cypriot cheese, to every other recipe doesn't make it Greek food.
3. Cooking technique: I said this about another of Hage's books, The Lebanese Kitchen: " Unnecessarily complicated and time consuming". The trend continues here. I'll give one example: There are many ways to cook chicken. In the chicken fatteh recipe (fatteh is a simple dish, commonly eaten for breakfast), we're told to poach the chicken for 45 minutes. OK.
Bought it for my partner who's a chef, at the begging he was very hesitant to give it a try, didn't seem too excited to try the recipes, but after giving it a try he has cooked almost the whole book already! He has learned many new flavor combinations and he loves it! Would defo recommend!
Another wonderful book by the author. Whenever I have people around I run to the book and choose what dishes I will present. Everybody is happy sharing! there is something really nice about sharing dishes, but this book makes it superb!!Thank you!
Easy, tasty, enjoyable and refreshing recipes. It’s my first middle eastern recipe book and I couldn’t be happier. Pictures of every dish, great explanations, good portions. Can’t say anything wrong about it