A Baghdad Cookery Book (Petits Propos Culinaires)

This book is an Authentic Delicious historic recipes from the muslim world. it contains Persian, Turkish and Arabic cooking recipes and is a historical account of the sophistication of muslim cuisine 9 centuries ago (most of the recipes are still used today)

Finally, A Baghdad Cookery Book returns, rewritten clearly and with a human touch. This is a vital book on Middle East cooking. My mother says that Middle Eastern food is the best food ever. She's ninety-six. She is never without cracked wheat, olive oil, figs and dates, tabouli (a finely chopped salad), etc. The book is the work of two geniuses, and I'm grateful to have this book in my kitchen, along with the unrelated, but important books by Paul Blange, Paul Prudhomme and Emeril LaGasse. Eat, eat, the best food ever.

A welcome new edition of a fundamental book on classical Arab cooking. A good demonstration on how to go about reviewing and remaking a book that had already been accepted as a reference. Good read for the text and for the method.

Very disappointing - no amounts for the ingredients listed so you don't know whether to put a cup or 4 cups of something and some of the ingredients would only be applicable if we were cooking in Mesopotamiam times. What recipe asks for you to fry tail fat? I know I will never use this book and feel that it was a total waste of money

This book does not contain traditional recipies with contemporary measurements and ingredients. It works better as a historical reference of how cooking was done centuries ago. An interesting read for those seeking knowledge of old times, but unless your actually cook over an open flame with kindling for three fourths of the night, not too helpful for a modern cook.