Title: The language of Baklava
First published: 2005
Description: "From the acclaimed author of Crescent, here is a vibrant, humorous memoir of growing up with a gregarious Jordanian father who loved to cook. Diana Abu-Jaber weaves the story of her life in upstate New York and in Jordan around vividly remembered meals: everything from Lake Ontario shish kabob cookouts with her Arab-American cousins to goat stew feasts under a Bedouin tent in the desert. These sensuously evoked meals in turn illuminate the two cultures of Diana's childhood - American and Jordanian - and the richness and difficulty of straddling both. They also bring her wonderfully eccentric family to life, most memorably her imperious American grandmother and her impractical, hotheaded, displaced immigrant father, who, like many an immigrant before him, cooked to remember the place he came from and to pass that connection on to his children." "As she does in her fiction, Diana draws us in with her insight and compassion, and with her talent for describing food and the myriad pleasures and adventures associated with cooking and eating. Each chapter contains mouth-watering recipes for many of the dishes described, from her Middle Eastern grandmother's Mad Genius Knaffea to her American grandmother's Easy Roast Beef, to her aunt Aya's Poetic Baklava. The Language of Baklava gives us the chance not only to grow up alongside Diana, but also to share meals with her every step of the way - unforgettable feasts that teach her, and us, as much about identity, love, and family as they do about food."--BOOK JACKET
Subjects: Cooking, Middle Eastern Cooking, Cookery, Cookery, Middle Eastern, Middle Eastern Cookery, Food writing, Food habits, Cooking, middle eastern
Places: Jordan
LC classification: TX725.M628 A28 2005