Oriental Basics

A colleague at work picked up this book from the bargain bin at Barnes & Noble for $4.50. When I saw the title I expected that it would contain recipes from China, Japan, Thailand, i.e. countries that we in the U.S. consider to be "The Orient." However, what it actually covers are the cuisines of places ranging from Morocco, across North Africa, through the Middle East, as far north as Turkey and as far east as Iran, all homes to some of the world's tastiest recipes, in my opinion. Since the book is a translation of a German original, perhaps this region is referred to as the Orient in Europe. Those who studied the area in the 1800s and early 1900s were referred to as Orientalists...but I digress. Most of the classic Middle Eastern dishes that you'd expect to find, such as babaganoush, hummus, felafel, kibbeh, and kebabs are here...but there is so much more. Some examples: Spinach with raisins and pine nuts, white bean and meatball tajine, saffron rice with apricots, rice with chicken and cherries, chicken tajine with olives and pickled lemons, fish with pomegranate sauce, etc. I'd better stop listing these...I'm getting hungry! Plenty of salads and desserts are covered too. Besides the recipes, cultural aspects of the area in general, and especially related to dining are discussed in the first few sections, and in side bars and text boxes interspersed throughout the volume. The graphic design of this book is tremendously appealing: bright colors and excellent photography, both of the dishes (most are illustrated), and of people preparing and enjoying them. After viewing this book, several of us in the office asked our co-worker to pick up a copy for us. I was impressed enough that I would like to search out the other volumes in the series, which include Asian Basics and Italian Basics...and I don't even cook very often. Highly recommended!