This regional Middle East cookbook was first published in 1979 and has had numerous reprintings. My version was a 2002 reprint. The Complete Middle East Cookbook has just about everything you want to know about Middle Eastern cooking with photographs and illustrations throughout. Tess Mallos does a great job of describing the recipes, and divides the cooking by region: Greece; Cyprus; Turkey; Armenia; Syria, Lebanon, Jordan; Iraq; The Gulf States; Yemen; Egypt; Iran; and Afghanistan.
The glossary at the back of the book was helpful with some of the different terms, such as bakaliaros (dried salt cod) and kefalotiri (a hard, grating cheese). I have a few Middle Eastern cookbooks, and I love this one for its broad range of menu items and rich procedures.
- The Complete Middle East Cookbook; by Tess Mallos
- SFF Brooklyn; 2002
- ISBN: 1863020705
- Hardcover, 374 pages
The Cookbook Papers