About this item
**2011 Best Arab Cuisine book in the U.S., Gourmand World Cookbook Award**Prepare delicious and healthy meals with this award-winning Arabian cookbook For untold centuries, the Bedouin of the Arabian Peninsula, in their desert tents, have served their honored guests lavish meals featuring roasted lamb with rice. Bedouin hospitality has not changed over the ages but Arabian cuisine has undergone a remarkable evolution in the last 100 years, making it extremely diverse. This diversity is due, in part, to the explosion of wealth on the Arabian peninsula which has drawn people—along with their foods and cooking methods—from around the world.The blending of these culinary worlds has produced something remarkable. In The Arabian Nights Cookbook, author Habeeb Salloum has compiled an amazing array of recipes that celebrate this blending of cultures while still making it compatible with the everyday kitchens of the Western world.
About the Author
Habeeb Salloum is a Canadian author who grew up in Saskatchewan, joined the RCAF during the Second World War, and then worked for the Canadian Department of National Revenue for 36 years. For the last 30 years he has been a full-time freelance writer and author specializing in food, history and travel. Besides 7 books and 20 chapters in books, he has had hundreds of articles about culture, food, travel, history and homesteading in western Canada appear in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Contemporary Review, Forever Young, Vegetarian Journal and Saveur.
Among his most important published books are: From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa (Interlink Publishing, 1996) ; Journeys Back to Arab Spain (The Middle East Studies Center, 1994) ; Arabic Contributions to the English Vocabulary (Librairie du Liban, 1996) ; Classic Vegetarian Cooking From the Middle East and North Africa (Interlink Publishing, 2000) ; Arab Cooking On A Saskatchewan Homestead: Recipes And Recollections (CPRC, University of Regina. 2005) - winner of the Cuisine Canada and The University of Guelph's Silver Canadian Culinary Book Awards in 2006, Bison Delights (CPRC, University of Regina, 2010) and The Arabian Nights Cookbook (Tuttle Publishing, 2010) . He co-authored with Leila Salloum Elias and Muna Salloum, two major research studies on medieval Arab cookery: Scheherazade's Feasts: Foods of the Medieval Arab World (University of Pennsylvania Press, 2013) ; and Sweet Delights from A Thousand and One Nights: The Story of Traditional Arab Sweets (I.B. Tauris, London, UK, 2013) . His most recent cookbook published in the Fall of 2014 is Asian Cooking Made Simple: A Culinary Journey Along the Silk Road and Beyond (Sweet Grass Books/Far Country Press, 2014) .
Habeeb was awarded the 2013 Saskatchewan Tourism Travel Media Award by Saskatchewan Tourism (Provincial Government of Saskatchewan) on April 10, 2014 for his literary work on travel, tourism and the culinary arts of that province.