Arab Cooking Bibliography

Sweetness of Oranges (Photo credit: Sue Kellerman)

Abdennour, Sami. Egyptian cooking : a practical guide. New York: Hippocrene Books, 1998.

Abourezk, Sanaa. Secrets of healthy Middle Eastern cuisine. New York : Interlink Books, 2000.

Abu-Jaber, Diana. Crescent (a novel). New York : W. W. Norton, 2003.

_____. The Language of baklava. New York : Pantheon Books, 2005.

Al Hashimi, Miriam. Traditional Arabic cooking. Reading, UK : Garnet Pub., c1993.

Atiyeh, Wadeeha. Scheherazade cooks! Great Neck, N.Y., Channel Press [1960].

Bsisu, May. The Arab table: recipes and culinary traditions. New York : William Morrow, 2005.

Carrier, Robert. Taste of Morocco. London : Boxtree, 1996, c1987.

Corey, Helen. Syrian cookery. Garden City, New York : Doubleday & Co. 1962.

Dagher, Shawky M., ed. Traditional foods in the Near East. Rome : Food and Agriculture Organization of the United Nations, 1991.

Gelder, G. J. H. van. God’s banquet : food in classical Arabic literature. New York : Columbia University Press, 2000.

Goldman, Rivka. Mama Nazima’s Jewish-Iraqi Cuisine: Cuisine, History, Cultural References, and Survival Stories of the Jewish Iraqi. New York: Hippocrene Books, 2006.

Hamady, Mary Laird. Lebanese mountain cookery. Boston : David Godine, 1987.

Haroutunian, Arlo der. North African cookery. London : Century Publishing, 1985.

_____. Patisserie of the eastern Mediterranean. New York : McGraw-Hill, 1989.

Heine, Peter. Food Culture in the Near East, Middle East, and North Africa. Westport, Conn. : Greenwood Press, 2004.

Helou, Anissa. Café Morocco. McGraw-Hill, 1999.

_____. Lebanese Cooking: More Than 250 Authentic Recipes from the Most Elegant Middle Eastern Cuisine. New York: St. Martin’s Griffin, 1998.

Ibrahim, Lamees. The Iraqi Cookbook. Northhampton, Mass.: Interlink Book, 2009.

Joly, E. Gertrude. The English-Arabic cookery book. [Beirut, 1950].

Karaoglan, Aida. A gourmet’s delight : selected recipes from the haute cuisine of  the Arab world. 2d ed. 1976.

Karim, Kay. From Mosul to America: Iraqi family cookbook. Iraqi Family Cookbook (self-published), 2005.

Khayat, Marie Karam and Margaret Clark Keatinge. Food from the Arab world. Beirut [Khayat's] 1969.

Malouf, Greg and Lucy. Artichoke to Za-atar: Modern Middel Eastern food. Berkeley: University of California Press, 2008.

Morse, Kitty. North Africa : the vegetarian table. San Francisco : Chronicle Books, 1996.

Nasarallah. Annals of the Caliphs’ kitchens: Ibn Sayyar al Warraq’s Tenth-century Bahgdadi cookbook (Islamic History and Civilization). Brill, 2007. Bilingual edition.

Nasrallah, Nawal. Delights from the garden of Eden : a cookbook and history of the Iraqi cuisine. 1^st Books, 2003.

Nickles, Harry G. et al. Middle Eastern cooking. Rev. ed. New York : Time-Life Books, 1976, c1969. (Plus recipe booklet.)

Perry, Charles, translator. A Baghdad Cookery Book. Petits Propos Culinaires 79. Prospect Books, 2005.

Philippou, Margaret Joy. 101 Arabian delights: a book of Arabic cookery. Brighton, Clifton Books, 1969.

Roden, Claudia. A book of Middle Eastern food. [1st American ed.] [New York] Knopf; [distributed by Random House] 1972. [Reprinted in 1974.]

_____. A new book of Middle Eastern food. New York : Penguin, 1985.

Rodinson, Maxime, Arberry, A. J., and Perry, Charles. Medieval Arab Cookery: Essays and Translations. Prospect Books, 2006.

Rossant, Colette. Memories of a lost Egypt : a memoir with recipes. New York : Clarkson Potter, 1999.

Salloum, Habeeb. From the lands of figs and olives : over 300 delicious and
unusual recipes from the Middle East and North Africa. New York : Interlink Books, 1995.

Scott, David. Traditional Arab cookery. London : Rider, 1983.

Shahin, Mariam. Palestine : a guide. 1st American ed. Northampton Mass. : Interlink Books, 2005.

Uvezian, Sonia. Recipes and remembrances from an eastern Mediterranean kitchen. Northbrook, Ill. : The Siamanto Press, 2001.

Waines, David. In a caliph’s kitchen. London : Riad El-Rayyes, 1989.

Ward, Susan. Lebanese cooking : an introduction to this special Middle Eastern cuisine. Secaucus, New Kersey : Chartwell Books, 1992.

Weiss-Armush, Anne Marie. The Arabian delights cookbook : Mediterranean cuisines from Mecca to Marrakesh. Los Angeles : Lowell House ; Chicago : Contemporary Books, c1994.

Wolfert, Paula. Couscous and other good food from Morocco. New York : Harper & Row, 1973.

_____. The cooking of the eastern Mediterranean: 215 healthy, vibrant, and inspired recipes. New York : HarperCollins, 1994.

_____. Mediterranean greens and grains : a book of savory, sun-drenched recipes. New York : HarperCollins, 1998.

Zaouali, Lilia. Medieval cuisine of the Islamic world. Berkeley: University of California Press, 2007.

Zubaida, Sami and Richard Tapper, eds. Culinary cultures of the Middle East. New York : I. B. Tauris Publishers, 1994. [Published in paperback in 2001 under the title A Taste of Thyme: Culinary Cultures of the Middle East.]

© 2008 C. Bertelsen