The Arab Table: Recipes and Culinary Traditions – A Generous Collection of Middle Eastern Foods for Holidays and Home Cooks

Love this book, my family is Lebanese and the Lebanese recipes are very close to what I grew up with. The stories for each recipe are fun to read.

I got this book as a Christmas present for myself and was not disappointed. This cookbook clearly illustrates that a good one is something to read, and not just a collection of recipes. The cooking instructions are clear but what I think is outstanding is the placement of various dishes in a familial and cultural context. The inclusion of the chapter "The Arab Pantry" is a real bonus. It is an alphabetical listing of common (and not-so-common) ingredients with descriptions. The recipes themselves are organized by type of dish and include suggestions regarding other dishes that they might logically be served with. I appreciated that both the "pantry" and the recipes included both the English and Arabic names. I have a feeling that this is going to be one of my favorites in a library of over 200 cookbooks. Shokran.

The Arab Table by Mary Bsisu is a must have for anyone interested in Middle Eastern cooking.I have read the other reviews and agree that it is a 5 star book.One thing of note---one of the other reviewers criticized Bsisu for citing too many contributors to her book. Why? She had her own recipes and if she collected recipes from others that indicates only that she knows a good recipe when she finds it and if she felt that it belonged in her book than good for her for adding it, it can only benefit us the readers.I used to live in the caribbean and made perfect baklava there many times. When I came back to the States all my batches of baklava were ruined by sugar syrup that had crystallized by the next day. For the life of me I couldn't figure out what was going on and wondered if it had something to do with the humidity?!?! My sister in law cooks her sugar syrup for 10 minutes, my mother in law for an hour, so I knew it had to be something scientific, maybe due to temperature not length of time cooked. Neither my MIL or SIL could explain it.WHile reading BSISU's cookbook (it makes fine reading even when you don't have anything particular you want to look up), i came across a recipe for Kunafa bi Jibin, or Shredded Pastry with Cheese. In this recipe, she gave instructions on making the sugar syrup, including " Let the syrup boil until it has reached the thread stage (about 225 on a candy thermometer)". HELLO! this was my mistake and this is the ONLY cookbook i have seen this mentioned in out of many, many middle eastern/greek cookbooks. So I applaud her (and THANK her because imagine making a whole pan of baklava only to have it ruined by the next day---heartbreak). BUT, to the subject of the other reviewers comments about her book being a collaboration of recipes from many people, I have to point out that the ONLY place this temperature is mentioned is in the Kunafa with cheese recipe, not the Sugar syrup recipe (which is on the page before), or the baklava recipe, or the regular konafa recipe. I do think that this is an omission because such a simple instruction should have definitely been in the sugar syrup recipe, and the fact that it is not leads me to believe that the recipes came from different people or sources.Anyhow, the price of the book definitely pays for itself just for saving my baklava.The explanations of customs and holy days are interesting and entertaining, and nowadays any book that can shed light (in a positive way) on how arab/middle eastern people live can only help to broaden the understanding between people which will benefit us all.

I took a chance and bought the used book. The book was in excellent condition! I had borrowed this book from my local library on recommendation from a food group member. However, there were so many recipes I wanted to try! I knew I needed to get my own copy. It's a lovely book with back story, history and cultural information for the recipes.

The beginning of the cook book details her life and experiences with different foods. I am more drawn to books with photo examples of the food. I like a visual with what I am making to know what I am looking for to make. There are some gems in this book and recommend taking a look. I think it would be great for someone who likes to read a backstory or new to Arabic cooking.

his book is great. Lots of recipes. I do have a hard time looking up some of the recipes because the author transliterated the names of some of dishes and spelled them quite different from how I would have spelled them. Also, some ingredient amounts are given by weight, so I had to buy a kitchen scale. Overall, I'm thrilled with the book because of the amount of recipes included which I haven't seen in other books.