Following her first book, “Mitbach Ishi” (“A Personal Kitchen”), in which she shared recipes from her private repertoire, Rottem Lieberson dedicates her second book to her childhood and the Persian recipes of her grandmother. Her goal is to preserve this knowledge for future generations with no shortcuts or substitutes. Persian cuisine, she says, is basedContinue reading “A Persian Kitchen (Mitbach Parsi)”
This cookbook verges on an encyclopedia. It aspires to collect the typical recipes of the Ladino-speaking world to save them from extinction.
First published in 1975, this beloved and innovative Israeli cookbook by Ruth Sirkis has sold over a million copies.
Jerusalem’s small footprint contains a multitude of diverse religions, people, and recipes. This hard-to-find book is a rare treasure.
This book presents a comprehensive review of Arab culture and society from the 19th century to the present.
In this influential book, Le Bon surveys the Golden Age of Islamic culture, citing its unprecedented achievements.
This book, by Philipp K. Hitti, presents a fascinating and astonishing view of the archeology and geography of Syria, Lebanon and Palestine.
The book explores the history of the Arab-speaking areas of the Islamic world, from the beginning of Islam to the 20th century, tracing the development of Arab civilization over time and space
German-born Sigrid Hunke published this historical masterpiece in 1962. Her book researches Arab history and its influence over the West.
The book is a selection of recipes from chef Israel Aharoni’s food column in the popular Israeli newspaper Yediot Aharonot. Much like his frenetic and colorful personality, this wide-ranging collection, which includes pastelicos, jachnun, and even Chinese noodle soup, exposes the readers to varied cuisines, ingredients and cooking techniques — all clearly written and accessible toContinue reading “Aharoni: Open Table (Aharoni Poteach Shulhan)”
