Classic Palestinian Cookery
Nasser, head of Church Relations at the Bethlehem 2000 Project  Authority, wrote this book in an effort both to preserve and to  revitalize Palestinian culinary traditions. She briefly  describes (with some bitterness) the region's history, both  ancient and modern, and decries the commercial agricultural  practices that have replaced traditional farming methods and, in  effect, the availability of truly seasonal ingredients. Her  introduction is followed by 100 or so recipes, from salads,  stews, and mahashi (elaborate stuffed vegetable dishes) to  desserts and jams. Some of the dishes will be familiar, in one  form or another, to anyone who knows Middle Eastern cooking;  others will be new. Head-notes provide context as well as  Nasser's family reminiscences. For most collections on Middle  Eastern cookery.Copyright 2001 Reed Business Information, Inc.