The Aleppo Cookbook”, an exceptional new Syrian cookbook by Marlene Matar, has made the wonders of the Aleppo kitchen more widely known. She shares the best possible guidance available. Her dishes depend on the skills of renowned chefs in Aleppo and seasoned home cooks. You will find hearty peasant dishes or delicately spiced specialties from ancient palaces, all of which are intricate and delicate in flavor but not too complicated to make at home. Touching stories and rich and interesting recipes from Lebanon and Syria that embody the spirit of modernity and antiquity, taste, and color are beautifully depicted in the cookbook. This illustrative and lavish design is full.

This cookbook is beautiful, and I want to make almost every recipe. They are simpler than Indian cooking but still fascinating and yummy.”- Jane VanSantSome excellent family recipes that do truly reflect the Middle East’s delicious foods in general and, more precisely, Syria.”- Fisherman3 Beautifully done cookbook with recipes from our home country. I appreciated the more complicated recipes alongside the simpler street food recipes. The pictures and stories were done perfectly.”- Nannie D. At age ten, Dina Mousawistarted a career in the arts. Her considerable career has led her on tours across Europe, the United States, and the Middle East. In 2015, Dina continued her work on Antigone of Syria before producing and directing Terrestrial Journeys, a play written by Syrian women living in refugee camps in Beirut. About the author:Greg Malouf was born in Melbourne, Australia, but his parents are Lebanese. Before working internationally, he took formal apprenticeships at some of Australia’s best restaurants. Greg Malouf has created a unique cooking style that combines Middle Eastern tradition with contemporary flair.

Itab Azam and Dina Mousawiare the two award-winning authors of the book “Our Syria.” Itab Azzam was born in Sweida, Syria. She was an award-winning filmmaker and theatre producer. Western Syrian Cuisinefeatures dishes originating from European countries such as France, England, Germany, and Italy . This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. About the author:Janice Jweid Reed was born and raised in the vibrant Syrian-Lebanese community in Paterson, New Jersey. She has lived and worked in Southern California for over 20 years. Janice Jweid Reed recently retired and is now a grandmother but still loves to cook and teach traditional Arabic dishes to family, friends, and community. Jennifer Sit is a writer, cookbook editor, and co-author ofSenegal: Modern Senegalese Recipes from the Source to the Bowlwith Pierre Thiam of the James Beard Award nomination. Besides, she has edited cookbooks at independent publishing houses Lake Isle Press and Blue Apron, including the IACP Award-winning Blue Apron Cookbook. Jennifer Sit currently lives in Brooklyn, New York.

About the author:Charles Perry is a culinary historian and has written many books on Middle Eastern cooking. In addition, he has published and consulted on Middle Eastern culinary history and translated several pre-modern texts, includingA Baghdad Cookery Book: The Book of Dishes. This “Best in the world” award-winning cookbook is the publication of the Syrian Lebanese Women Association in Trinidad and Tobago containing delicious family traditional recipes that have been passed down from mothers for girls of generations. Syrian cuisine is known for its complex flavors and inventive dishes. Saha has brought these delicious flavors to American audiences. It is a type of Arabic Cuisine that originated in the Middle East. Lebanese food is famous for its variety, distribution, and quality; it draws influence from Lebanon’s culture, history, and environment. About the Authors ✍️ This book presents the history of the migration of people from the Middle East to the Caribbean. This is not just a cookbook, but also a collection of told stories and insight into Syrians and Lebanese’s growing up in Trinidad and Tobago.

This book’s author is Janice Jweid Reed. Her mother taught her traditional Syrian cooking while she was growing up.You will find hearty traditional recipes and delicately spiced palace specialties in Saha that are intricate and delicate in flavor. Furthermore, they are not too difficult, which makes it easy for food lovers to enjoy food from the middle east in their own homes. Enjoy the authentic taste of cooking with one of the most outstanding non-fiction books of 2016. The most appealing cookbook ever made could be Soup for Syria. Barbara Massaad links us with people who need our assistance through her images and traditional recipes. Even just holding this book feeds the spirit. Syrian cookbooks are famous for their delicious and exotic recipes. They have been popular food makers for many years, and many different versions exist. Some of the reasons they are so popular are that they provide a unique perspective on Syrian cuisine and offer interesting personal stories and facts about the history of Syria. 2. What is Syrian Cuisine