Chosen by Saveur magazine as one of the best ten cookbooks of 2013
Winner of the Gourmand World Cookbook Award for the UK in the Best
Arab Cuisine Book category" Delights from the Garden of Eden] is
truly a journey; you'll learn about table manners, dining protocol,
how the etymology of Arabic food words can be traced back to their
earlier roots, the culinary riches and ingenious recipes of
medieval Iraqi cooks, and how ancient Mesopotamian customs can be
traced to the present. It is a labor of love that illuminates the
deep connections between food and culture, past and present, and
above all, shows us how much we have in common. Highly recommended;
this should be in every cookbook collection if you are interested
in Middle Eastern cuisine If you already own the original first
edition, it is WELL worth purchasing the updated and revised second
edition." S. HODGE, Amazon.com, July 2013 "A culinary odyssey
through 8,000 years of Mesopotamian culture and some of the world's
oldest recipes, preserved on 3,700-year old cuneiform tablets."
RALPH BLUMENTHAL, The New York Times Originally self-published in
2003, Delights from the Garden of Eden became an underground
bestseller and award-winner. Now fully revised and updated, this
new edition, luxuriously illustrated throughout with colour photos,
paintings, medieval miniatures and sketches, displays the diversity
of the region's traditional culinary practices, delicious and
enduring. The book contains more than 400 recipes, all tested and
easy to follow, and covers all food categories with ample choice
for both vegetarians and meat lovers, and many that will satisfy a
sweet tooth. Ingredients and cooking techniques indigenous to the
region are fully explained. Unlike the majority of cookbooks, the
book uniquely traces the genesis and development of the Iraqi
cuisine over the centuries, starting with the ancient
Mesopotamians, through medieval times and leading to the present,
aided throughout by the author's intimate native knowledge of
cookery. Of particular interest are the book's numerous
food-related folkloric stories, reminiscences, anecdotes, songs,
poems, excerpts from narratives written by foreign visitors to the
region, and cultural explications of customs, all interwoven with
the recipes. The book is supplemented with detailed menus and an
extended glossary to familiarize the reader with the indigenous
ingredients used in creating authentic Iraqi meals. The book is a
valuable addition to the shelves of specialized and general
libraries and a must-have for food lovers everywhere. More Reviews
of the First Edition: "Humorous, insightful and a pleasure to read.
Nawal Nasrallah blends recipes, culinary history, folklore,
personal stories and art in a lively mix. Her recipes are precise
and easy to follow, with tips and observations derived from her
long experience with Iraqi cuisine. Highly recommended." PAULA
WOLFERT, author of the award-winning Cooking of the Eastern
Mediterranean "This cookbook is more than an introduction to Iraqi
cuisine. It is in fact an introduction to Arab cooking in general,
researched with the kind of depth not seen before in a cookbook of
the Arab world and Middle East. " CLIFFORD A. WRIGHT, winner of the
James Beard/KitchenAid Cookbook of the Year and the James Beard
Award for Best Writing on Food for A Mediterranean Feast "A
monument to energy, knowledge and enthusiasm. It is an account of
origins and development as well as of the complex ethnic make-up of
present-day Iraq." TOM JAINE, Petits Propos Culinaires "A project
of meticulous and thorough research. Not only Iraqis will be proud
of Nawal's achievement in presenting information, known in the main
only to specialized Assyriologists and anthropologists, in such an
accessible and easy-to-read volume." MARGARET OBANK, Banipal "There
are over 400 recipes, and the ones I have tried are wonderful. But
although the recipes are in a way the main point of a cookbook, in
another way they are here a mere vehicle for the stories, the food
lore, the proverbs, the poetry, the word play and the sociological
tidbits that Nasrallah has to share." CHRISTINE BARBOUR, Herald
Times, Bloomington, Indiana
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