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Rating: 
Summary: Filled with cultural flavors and ingredients.
Review: As a average American in taste and fondness of "familiar" ingredients, I was taken back by this book. Many (and I mean many) of the recipes include lamb brains and and other unique items highly sought after in some Mediterranean cooking. I guess I should have expected this, but it came as a surprize.
Rating:
Summary: Filled with cultural flavors and ingredients.
Review: As a average American in taste and fondness of "familiar" ingredients, I was taken back by this book. Many (and I mean many) of the recipes include lamb brains and and other unique items highly sought after in some Mediterranean cooking. I guess I should have expected this, but it came as a surprize.
Rating: 
Summary: As close as you can get to the real thing
Review: As the child of Greek and Cypriot migrants to Australia and having been raised in the food traditions of both those cultures, I always felt the need to caprture the essence of my mother's table and document family recipes. Now there is no need - Mallos has done it all in one comprehensive and faultless tome. The recipes couldn't be more authentic than if my mother had penned the herself. If you want a taste of the Middle East buy this book - you might even like the brains!
Rating:
Summary: Simply the best
Review: Is there a better cookbook in the world?
If there is I haven't found it yet, and I have sampled hundreds!
I would give this book 6 stars if I could.There is a tremendous variety here. Thanks to this book, I have broadened my horizons enormously. Foods from many disparate lands vie with one another for space on my table Yes it uses exotic ingredients. That is if find ingredients like chicken, dates, almonds, preserved lemons, olives, garlic and octopus exotic. If you are xenophobic enough to think so, and find the thought of eating them nauseating, then buy Ronald's Whoppa Book of Burgers instead, or better still stick to one of his many fine restaurants, and convert the kitchen into another bedroom. Still with me?
Why do I consider this book to be the best?
1. I consider most recipe books a success if I get half a dozen or so reasonable meals from it. So far with Tess, I have cooked about a third of the recipes, and have only one dud so far (It was probably something I did wrong - I'll have to revisit it sometime). Most have become regulars.
2. She has encouraged me to try some things I would not otherwise consider,
3. The instructions are very clear and methodical. Read them through first, then follow them in the order given, and you will successfully cook the recipe with a minimum of fuss.
4. She does occasionally use difficult to obtain ingredients, but always gives an alternate, or says why the ingredient is essential. Sometimes she tells you how to make it (eg preserved lemons)
5. The recipes have often been simplified. If this is the case, then an indication is usually given of how to go about the "genuine article"
6. There is a bibliography. This is great for expanding my horizons even further.
7. The index is cross referenced. Not the best job I have seen, but definitely up there. I particularly like the country of origin references, So I can quickly put together a Spanish meal, or a Turkish one.
8. There is a lovely mix of simple and more complex recipes What would I like changed?
A seasonal guide would be nice. eg "This makes a great winter warmer" or "Perfect for a hot summer afternoon". Its there sometimes, but not always.
Likewise guidelines for changing quantities would be nice. Most recipes are for six, but I generally cook for two or three, and sometimes halving the ingredients hasn't worked.
I'd really really like stainproof pages. My copy is looking distinctly the worse for wear these days.
Difficulty indicators would be nice In short, If you are ever involved in an Antipodean version of "Friends for Dinner", Tess then I'm your man.
Bravo.
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