Classic Vegetarian Cooking from the Middle East & North Africa is one of those cookbooks that everyone who enjoys cooking should have in their basic arsenal of recipe books. Middle Eastern Cuisine is very delicious, very healthy, uses ethnic traditional spices and herbs artfully, and looks good to eat when it is done well--all of which are illustrated in Ms. Salloum's easy-to-read style. This cuisine is not difficult to adapt to vegetarian cooking since many of the most popular foods traditionally use little or no meat anyway--one big reason why the cuisine is healthier than a lot of others. The reader will find delicious recipes that use whole grains, a vary wide variety of "fresh" and dried vegetables and fruits, low fat methods of cooking, and use of one of the healthiest and tastiest of all vegetable oils, Extra Virgin Olive Oil.

The recipes are easy to follow. Ms. Salloum also takes the opportunity to discuss anecdotal information regarding her experiences, interesting information on different spices and flavoring agents, methods of cooking, and some historical facts that surround the recipe she is talking about--making her book more than a cook book. Ms. Salloum offers a huge number of alternative foods and approaches to cooking which, without doubt,can vary American diets that have become "same old, same old."

The book is really a five star cook book in my estimation because it chronicles the history of a significant population of people by the food they eat. I gave it four stars only because I am hoping that the author will consider including tips for cooking in the Vegan style of vegetarian cooking (without any animal products such as animal fats, milk, eggs, cheese etc.)in the next edition. I am not a Vegan, but I sure would like to know how to make Baklawa and other Arabic pastries for my Vegan friends that tastes delicious and is made without the use of butter as well as eggs and cheese in other recipes. Great book!

I have been going to this book again and again ever since I bought it. The food is delicious and (mostly) healthy, exotic yet homey at the same time. Everything I have made from this book has been really wonderful. I also love all of the stories behind many of the recipe.
I would also like to add that many of the recipes can easily be made vegan if you prefer-not all recipes though, there's an entire chapter on egg dishes. Butter is used quite a bit in the book, mostly for sauteeing vegetables, so substituting a bit of olive oil (or other vegetable oil if you like) is a healthier and vegan-friendly option than butter. I also wish the book had photos, but it's so great I can't dock it any points for that.

I have been going to this book again and again ever since I bought it. The food is delicious and (mostly) healthy, exotic yet homey at the same time. Everything I have made from this book has been really wonderful. I also love all of the stories behind many of the recipe.

A superbly organized and presented compendium of recipes reflecting vegetarian cuisines from the countries and cultures of the Middle East and North Africa, "Classic Vegetarian Cooking" offers a cornucopia of wonderful dishes showcasing the use of pungent herbs and diverse spices, aromatic stews and soups, falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, yogurt drinks and amazing coffees. Many of the recipes have their origins with the peasantry who could not afford meat as a part of their daily diet. In "Classic Vegetarian Cooking" author and culinary expert Habeeb Salloum presents 330 distinctive, gourmet quality recipes that have stood the test of time and taste. To put it simply, any kitchen chef or community library wanting to add elegance to their vegetarian cookbook collection would be well advised to add a copy of Habeeb Salloum's "Classic Vegetarian Cooking From The Middle East And North Africa"!

The recipes are clearly written, easy to make, and very tasty. This book, more than any other, convinced me that it is practical to be a vegetarian. Most dishes take very little time to prepare, unlike earlier cookbooks that seemed to require the entire day. The meals are healthy, light, and varied.

I'm sure most people reading about "vegetarian middle-eastern" cookbooks are good cooks when they have the time and inclination. But I, for one, have grown bored with my own repertoire. Most cookbooks are more fun to read than to actually cook from. Or they have ingredients that, even living in New York City, seem annoyingly inaccessible.

This book has lots of very easy recipes that are healthy vegetarian (hardly any animal fat with the exception of yoghurt in cold dishes). I can imagine actually(!) making just about everything, there's even a section on arab desserts -- the easy kind made of farina. This is probably the best cookbook I've ever bought. I think it's useful whatever your level of cooking expertise, but you need to be a fan of the meditterranean diet. We're talking beans, legumes, olive oil, yoghurt, eggplant, a few other vegetables.
Recipe details:-- it's true most are simple, but unless you were raised in a middle-eastern family I don't know how you would've thought of these combinations -- even if you're say very familiar with Greek or Italian food, I think this is pretty new stuff.
Some "recipes" include: yoghurt ginger appetizer (includes almonds, onions, ginger, tomato);many types of lentil soups from various middle eastern countries (the egyptian one includes butter and cumin, the one from bahrain adds tomato, vermicelli, and ground coriander);fried pepper salad; orange and olive salad; beet salad; stuffed eggplant; and vegetable casserole.
Nothing sounds 'exciting' but it is all very accessible and well seasoned. It's like you could turn to this book and make every meal from it -- that is if you like meditterranean food.

I love this book. It has such a great variety of recipes from every country of the middle east. I have made recipes from this book that I have shared with middle easterners and westerners, and have recieved many compliments from everybody. The recipes are very clear and well written.

I checked this book out from my local library, and will be sad to return it this week. It was interesting to read through, to see some of the different customs associated with different recipes and regions. I also enjoyed learning how the same food (like falafel) differs from place to place. So far, I have only prepared one recipe, falafel Yemeni style, and they were delicious. The directions were clear and easy to follow.