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Rating: 
Summary: for those who love to cook or plainly just love to eat
Review: If you only purchase one cookbook on food or the Middle East, this is a good candidate. Mr Salloum has written a charming and accessible book that covers a wide scope and instructs in a clear and concise fashion. The recipes seem to be well-tested. I have made the some of the savoury pastries with very good results. I eagerly await his next effort. He does both his Canadian and Middle eastern roots proud!
Rating: 
Summary: Terrific Cross-Section of Middle Eastern Cuisine
Review: This is a great cookbook, with anecdotal information that makes it feel like you're sitting down with the authors over hot Turkish coffee, reminiscing about their travels.Each recipe has the country/ies of origin, and what it's called in Arabic (which could come in very handy next time you're in a Middle Eastern restaurant!). The instructions are clear, and it has a great index. My one complaint is that it has only a few photos. I like to know what it's supposed to look like when I'm trying a new recipe. I know that's not a deterrent for many cooks, but for those of you like me, that is a drawback. The varied selections and the cultural tidbits between the covers more than make up for that lack, though, and I recommend this cookbook heartily.
Rating:
Summary: Best I've found
Review: This is an amazing book! I have been able to recreate dishes that I ate as a child. There are excellent traditional recipes for Lebanese, Egyptian and Palestinian/Jordanian food. Also included are several versions of the same recipe with regional differences which is a rare treat for those with more experience and knowledge of middle eastern food. A must have.
Rating:
Summary: Very good book, but missing the Tunisia tajin!
Review: What I liked about this book is the fact that many Arabic complicated dishes were simplified, and it encouraged me to cook many dishes that I like but thought would take me a lot of time! What I did not like is the fact that the writer has generalised the Marocan cuisine for the whole of North Africa or the Magreb. The Couscous is a Berber dish, the Berbers live all over Tunisia, Marocco and Algeria, this is why couscous is found in all those countries. Couscous is NOT a Marocan dish that is popular in Algeria and Marocco ad the author claims. Also the Tunisian Tajin has nothing to do with the Marocan Tajin, I think the author has never had a Tajin in Tunisia and he used a Marocan recepie and claimed it to be a Tunisia dish. I hope those 2 mistakes will be rectified in the future edition, and I would welcome the author in Tunis and introduce him to the Tunisia cuisin which will make his book more complet! Other than that, I highly recomend this book.
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