This cookbook has impressive depth. The recipes are good and there is abundant and useful background information, but beyond that, for many recipes the author carefully explains that this is the way they make this dish in Egypt, or Lebanon, or Syria, and then goes on to provide information on variations from other parts of the Middle East. She also provides lists of recipes suitable for Arab Christian Lenten requirements and a menu for an Easter feast as well as information and menus for Ramadan.

Our favourite recipe from this book, Lentil Soup with Chard Leaves, is an example of the best of ethnic cooking: simple, inexpensive, hearty, and so appetizing that one doesn't grow tired of it. ( )