Reviews
"...a new champion of Middle Eastern food." -Yotam Ottlenghi, author of Jerusalem: A Cookbook "An exploration of Middle Eastern and North African cuisines by the Beirut-born author of the food blog Dirty Kitchen Secrets."--William Grimes, The New York Times "Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater." - Publishers Weekly (August 5, 2013) "Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!" - Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia "Bethany's book explores home cooking (with a regional perspective) from Egypt, Palestine, Morocco, Syria, Turkey, Jordan, and Lebanon. Sections cover meze, poultry, meat, seafood, vegetarian, and desserts. Additional sections in the back include an explanation of common ingredients kept in the Middle Eastern and North African pantry, basic recipes and methods (dips, condiments, spice mixes, stocks, breads, and how to prepare and cook rice and chickpeas) and suppliers." - www.gwen-photoblog.blogspot.com (November 26, 2013), "Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it!"--Yotam Ottlenghi, author of Jerusalem: A Cookbook "Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater." - Publishers Weekly (August 5, 2013) "Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!" - Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia "Bethany's book explores home cooking (with a regional perspective) from Egypt, Palestine, Morocco, Syria, Turkey, Jordan, and Lebanon. Sections cover meze, poultry, meat, seafood, vegetarian, and desserts. Additional sections in the back include an explanation of common ingredients kept in the Middle Eastern and North African pantry, basic recipes and methods (dips, condiments, spice mixes, stocks, breads, and how to prepare and cook rice and chickpeas) and suppliers." - www.gwen-photoblog.blogspot.com (November 26, 2013), "Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it!"--Yotam Ottlenghi, author of Jerusalem: A Cookbook "Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater." - Publishers Weekly (August 5, 2013) "Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!" - Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia, "Kehdy's cookbook is an inspired collection of classics and innovative dishes from a part of the world which, at the moment, is enjoying its overdue place in the sun. Her contribution and original, thoughtful and delicious. Go get it!"--Yotam Ottlenghi, author of Jerusalem: A Cookbook "An exploration of Middle Eastern and North African cuisines by the Beirut-born author of the food blog Dirty Kitchen Secrets."--William Grimes, The New York Times "Kehdy's book presents an entire culinary world and tradition, ready to excite and challenge the Middle Eastern and North African eater." - Publishers Weekly (August 5, 2013) "Bethany's distinctive modern take on Middle Eastern classics is an absolute joy!" - Greg Malouf, author of Malouf: New Middle Eastern Food and Saraban: A Chef's Journey Through Persia "Bethany's book explores home cooking (with a regional perspective) from Egypt, Palestine, Morocco, Syria, Turkey, Jordan, and Lebanon. Sections cover meze, poultry, meat, seafood, vegetarian, and desserts. Additional sections in the back include an explanation of common ingredients kept in the Middle Eastern and North African pantry, basic recipes and methods (dips, condiments, spice mixes, stocks, breads, and how to prepare and cook rice and chickpeas) and suppliers." - www.gwen-photoblog.blogspot.com (November 26, 2013)
