A collection of traditional Syrian recipes from the 18th and 19th centuries, many of which have never before been available in English.

The traditions of Syrian cooking, which go back hundreds of years, are notable for their sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation, economic hardships, and political strife, the people of Greater Syria continued to cook their bulgur, lentil, chickpea, kishk, and yogurt dishes as if life around them never changed. Syrian-born Habeeb Salloum and his daughters, Leila and Muna, have researched and explored the far reaches of Syrian cuisine for many years (and in Habeeb's case, decades). Their resulting cookbook provides a succinct window into the dining tables of eighteenth- and nineteenth-century Syria, when the region was influenced by the Ottoman Empire's reach into Persia and the Arab world. The book includes delectable, heart-healthy recipes -- some familiar, some never before published in English -- many of which have been updated and simplified for modern sensibilities. The book also provides a poignant window into Syrian culture and everyday life then and now -- framed by ageless and truly beautiful food traditions. Includes over 150 recipes and numerous full-colour photographs. Partial proceeds from the sale of this book will benefit Le centre culturel syrien (Syrian Cultural Centre), a non-profit organization based in Montreal currently dedicating its efforts to help alleviate the plight of the displaced and those who have been impacted by the situation in Syria.

NATIONAL BESTSELLER • From the author of The Daughter of Doctor Moreau and Mexican Gothic comes a fabulous meld of Mexican horror movies and Nazi occultism: a dark thriller about the curse that haunts a legendary lost film—and awakens one woman’s hidden powers. “No one punctures the skin of reality to reveal the lurking, sinister magic beneath better than Silvia Moreno-Garcia.”—Kiersten White, author of Hide A BEST BOOK OF THE YEAR: The New York Times Book Review, The Washington Post, Tordotcom, Polygon, CrimeReads, BookPage, Book Riot Montserrat has always been overlooked. She’s a talented sound editor, but she’s left out of the boys’ club running the film industry in ’90s Mexico City. And she’s all but invisible to her best friend, Tristán, a charming if faded soap opera star, though she’s been in love with him since childhood. Then Tristán discovers his new neighbor is the cult horror director Abel Urueta, and the legendary auteur claims he can change their lives—even if his tale of a Nazi occultist imbuing magic into highly volatile silver nitrate stock sounds like sheer fantasy. The magic film was never finished, which is why, Urueta swears, his career vanished overnight. He is cursed. Now the director wants Montserrat and Tristán to help him shoot the missing scene and lift the curse . . . but Montserrat soon notices a dark presence following her, and Tristán begins seeing the ghost of his ex-girlfriend. As they work together to unravel the mystery of the film and the obscure occultist who once roamed their city, Montserrat and Tristán may find that sorcerers and magic are not only the stuff of movies.

Presents more than four hundred authentic recipes from countries around the world along with information on land, history, food, and cooking techniques for each region.

This book gives factual case studies of the author’s work where lives can be turned around by tools of light into harmony and joy . Many practical examples are given in this truthful, authentic work. It is inspirational in every way

Filled with deliciously vivid dishes, Marrakesh Express features over 120 mouth-watering and easily reproducible recipes along with stories and images that take the reader on a journey to the legendary land of Morocco.The Moroccan culinary patrimony is rich and diverse. Strongly anchored in the Arab civilization, it uses sumptuous spices such as saffron, sweet cinnamon, and pungent clove. Its delectable fruit-inspired desserts and honey-glazed pastries evoke the scent of orange blossoms and rose. Moroccan cuisine is also unmistakably Mediterranean. Its liberal use of fresh ingredients and herbs such as coriander, mint, and rosemary places Moroccan gastronomy at the heart of Mediterranean cooking. In this book, Nisrine Merzouki celebrates her countryâs flavors with recipes such as Chicken Stew with Butternut Squash and Wheat Berries, Berry and Pistachio Couscous with Vanilla Yogurt and Raspberry Jelly,Tagine of Veal with Dried Apricots and Almonds, Cumin Lamb Keftas andHoney and Cinnamon Ice Cream.

This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.