WINNER OF 2012 GOURMAND WORLD COOKBOOK AWARD FOR "BEST ARAB CUISINE COOKBOOK" in the USAKay Karim has collected recipes from generations of her family as well as all the regions of Iraq in this lovingly-compiled tribute to her homeland's cuisine. Modern Iraqi cooking relies on an abundance of fresh, seasonal produce, beans, rice, fish, and quality meats. Typical spices include cinnamon, allspice, dried lime, saffron, sumac, and turmeric. An earlier version of this cookbook won a World Gourmand Cookbook Award in 2007. This new edition has been completely edited and revised, and includes beautiful colour photographs throughout. It includes more than 150 easy-to-follow recipes; detailed introduction to Iraq's history, culture, and cuisine; a guide to spices and ingredients; fascinating notes and family anecdotes, and over 100 colour photographs.
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