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Chef Recommends

Chef Greg Tefs says
"This is a wonderful book that characterizes the impact of the Arab cuisine on the world of culinary arts. Bsisu presents a broad, plentiful selection of authentic recipes that work well. The techniques in this book are fundamental to so many of the cuisines of the world. Stuffed meat and vegetables, stews, salads, sauces and phyllo desserts are covered just to name a few. Beyond that, it highlights Arab ingredients that are becoming more popular like sumac and pomegranate molasses. I also like how it gives a brief history on Arab food and breaks down the differences in each of the Arab countries. I love how it gives specialty dishes for each of the Arab countries which help define these countries cuisine further. For example, Bsisu gives recipes for both Moroccan and Lebanese couscous. I also love how she has included as much as possible stories and recipes that are authentic family originals including ways of serving them in a traditional way. The centerfold of color photos help to enhance the appeal of the dishes presented. This gives further insight into the culture of the land which they originate and there particular serving style. I use this book as a reference for my international cuisine class and have enjoyed trying the recipes at home."

Have you looked at this book? Leave a comment below.