For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people–along with their foods and cooking methods–from around the world. The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook , author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world. “This is a great book for those new to Middle Eastern cuisine or wanting to focus on the Arab Gulf region. Salloum has adapted the recipes for the Western kitchen while still maintaining their authenticity.” – Tara’s Multicultural Table blog 2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award “Canada-based food and travel writer Salloum and photographer Suan Lim collaborate to produce a beautiful cookbook of over 100 dishes, many of which are restaurant standards that fans of Arab cooking will recognize…A valuable addition to the catalog of Middle-Eastern cooking, The Arabian Nights Cookbook is comprehensive enough for the home cook without being so large as to paralyze.” – Publishers Weekly “A celebration of the savory and diverse foods of the Arabian Peninsula, no kabob is left unturned with this thoroughly enchanting new collection of recipes. Each page is filled with photos, tips, and recipes accompanied by a short anecdote about the foods used.” – Sante magazine
