The author of this labor of love grew up in Iraq, taught English and American literature at the universities of Mosul and Baghdad and now lives in the United States. She begins the book with a tender thought for the Iraqi mothers who “must find it hard these days to put food on
the table.” But she has faith that, “innovative as they are, they will nonetheless come up with a treat to cheer up their families, simple and yet delicious.”

Nasrallah explains that Iraqi cuisine has a distinctive character due to the interaction of many different cultures there over a very long history. She traces its roots to the ancient Sumerians, Babylonians and Assyrians in the land that was also home to Noah and to Abraham. Her reference to the Garden of Eden in the title is no mere evocativeness: She traces it to the Sumerian land “Edin”—one of a number of illuminating etymologies she points out. Nasrallah reminds us that “the first documented ‘cookbook’ in human history was written in Akkadian on clay tablets, in the land of Babylon, about 3700 years ago.” Much later, in the medieval period, Baghdad under the Caliphs became a renowned center of gastronomy, and again under the Ottomans the Iraqis participated in yet another outstanding cuisine.

The 650 pages of this work contain more than 400 recipes reflecting these historic connections and all the glories of contemporary Middle Eastern cooking: breads, soups, appetizers, stews, rice dishes, meat, fish, pastries, desserts of all kinds and beverages. Menus are suggested for every occasion. Interspersed are anecdotes, commentary, table etiquette, memories and substantial history. This book is not just an introduction, but a thorough overview of a diverse, delicious and enduring cuisine - Alice Arndt, Saudi Aramco World, March/ April, 2003.