The Jewelled Table: Cooking, Eating, and Entertaining the Middle Eastern Way

Middle Eastern recipes can be prepared in a Western kitchen without losing their integrity, posits Bethany Kehdy, who offers 80 ancient and every day recipes demonstrating the versatility of this cuisine. Among the delicacies here are Old-Country Tabbouleh, Avocado Mutabal with Peach & Pomegranate, and—this one has piqued our curiosity—Black Magic Brownies with Nigella Seeds and Clementine. Along with tips on making great hummus once and for all and whipping up a Persian herb frittata, Kehdy includes menu plans and anecdotes from her travels, and the book is rounded out with exquisite photos of the food and Middle Eastern locales.