For centuries, Jerusalem has been a melting pot for a dizzying number of cultures, and its cuisine reflects that diversity. In this multi-faceted cookbook, there are tips and techniques for making a range of classic dishes, including fattoush, schnitzel, kebabs, hummus, falafel, mana'ish, shawarma, and baba ganouj. Among the standouts are Moroccan Chicken with Couscous, Lamb Kebabs, Lentils with Yogurt Sauce, and Arabic Coffee. Photos of the foods are paired with images of this exquisitely beautiful region, and Nidal Kersh provides intriguing family background and historical perspective on Jerusalem's thriving food culture.