Delights from the Garden of Eden

Ready to order, with a preview at amazon! 

Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine

by Nawal Nasrallah

A new revised edition by Equinox Publishing, with more than 300 splendid color food-related images of dishes, art, history, culture, and much more.

A feast to the eyes, soul, mind, and body.

**Download the following PDF and see at a glance the diversity and depth of the culinary material the book covers:

PDF containing preliminaries, Table of Contents, the complete list of the 145 "By-Ways and Asides", Works Cited, Indexes of foods and ingredients (ancient, medieval, and present).

Have a peek at the entire cover!

Mobile Site URL:

dudamoblile.iraqicookbook.com

Visit my Blog:

In my Iraqi Kitchen: Recipes, History and Culture 

Chapters of Delights from the Garden of Eden:

Introduction: Iraqi Food in Perspective

Chapter One: Breads

Chapter Two: Dairy Products

Chapter Three: Vegetarian Appetizers and Salads

Chapter Four: Soups

Chapter Five: Snacks, Sandwiches, and Side Dishes (with Meat)

Chapter Six: Snacks, Sandwiches, and Side Dishes (Vegetarian)

Chapter Seven: Stews

Chapter Eight: Rice

Chapter Nine: Other Grains and Beans

Chapter Ten: Lamb and Beef

Chapter Eleven: Stuffed Foods

Chapter Twelve: Poultry

Chapter Thirteen: Fish

Chapter Fourteen: Savory Pastries

Chapter Fifteen: Desserts: Puddings and Ice Creams

Chapter Sixteen: Desserts with Syrup

Chapter Seventeen: Cakes and confections

Chapter Eighteen: Cookies/Biscuits and Sweet Pastries

Chapter Nineteen: Jams and Pickles

Chapter Twenty: Beverages

Menus and Manners

Glossary 

Kubbat Halab (stuffed rice dough)

An Iraqi specialty (Delights from the Garden of Eden, pp. 305-6 ) 

PRAISE FOR DELIGHTS FROM THE GARDEN OF EDEN:

“Humorous, insightful and a pleasure to read. Nawal Nasrallah blends recipes, culinary history, folklore, personal stories and art in a lively mix. Her recipes are precise and easy to follow, with tips and observations derived from her long experience with Iraqi cuisine. Highly recommended.”

PAULA WOLFERT, premier food writer in America, and the “queen of Mediterranean cooking”

“This cookbook is more than an introduction to Iraqi cuisine. It is in fact an introduction to Arab cooking in general, researched with the kind of depth not seen before in a cookbook of the Arab world and Middle East.”

CLIFFORD A. WRIGHT, winner of the James Beard Cookbook of the Year Award, author of A Mediterranean Feast

“It’s a fantastic cookbook. It’s incredibly extensive and provides a lot of cultural and historical background.”

JESSE SHEIDLOWER, Editor at Large of the Oxford English Dictionary (North America), Food and Wine Magazine