By Habeeb Salloum and James Peters

A delicious magic carpet ride through the Middle East and North Africa. -The Toronto Sun

With more than 300 recipes from 15 countries, From the Lands of Figs and Olives is one of the most complete books on the cuisine ever published, providing a wealth of exciting new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen. From everyday basics to special-occasion feasts, the food of the Middle East and North Africa is beautifully rendered in words and color photographs. Along with a fascinating array of meat recipes, the wide selection of vegetable dishes will provide welcome variety to any vegetarian cooks repertoire. Although most of the recipes use familiar ingredients, albeit in new and exotic ways, both a glossary and a source list for mail-order supplies are included. An accomplished food and travel writer, Habeeb Salloum has published several books and many articles in magazines and journals such as Gourmet, Christian Science Monitor, À La Carte, Baltimore Sun, Vegetarian Times and others. James Peters is a writer, editor and critic specializing in Arabic literature and language.