Delights from the Garden of Eden

Delights from the Garden of Eden : A Cookbook and History of the Iraqi Cuisine

4.55 (42 ratings by Goodreads)
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This is an abbreviated version of the award-winning and highly acclaimed second edition published in 2013. It is luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches and displays the diversity of the region's traditional culinary practices, delicious and enduring. This edition book contains 300 of the original 400 recipes, all tested and easy to follow, and covers all food categories with ample choice for both vegetarians and meat lovers, and many that will satisfy a sweet tooth. Ingredients and cooking techniques indigenous to the region are fully explained.Unlike the majority of cookbooks, the book uniquely traces the genesis and development of the Iraqi cuisine over the centuries, starting with the ancient Mesopotamians, through medieval times and leading to the present, aided throughout by the author's intimate native knowledge of cookery. Of particular interest are the book's numerous food-related folkloric stories, reminiscences, anecdotes, songs, poems, excerpts from narratives written by foreign visitors to the region, and cultural explications of customs, all interwoven with the recipes.The book is supplemented with detailed menus and an extended glossary to familiarize the reader with the indigenous ingredients used in creating authentic Iraqi meals.
The book is a valuable addition to the shelves of specialized and general libraries and a must-have for food lovers everywhere.
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Product details

  • Hardback | 440 pages
  • 189 x 246 x 30.48mm | 445g
  • London, United Kingdom
  • English
  • Abridged
  • 2nd Abridged edition
  • 200 colour photos
  • 178179457X
  • 9781781794579
  • 899,497

Table of contents

Introduction: Iraqi Food in PerspectiveChapter One: BreadsChapter Two: Dairy ProductsChapter Three: Vegetarian Appetizers and SaladsChapter Four: SoupsChapter Five: Snacks, Sandwiches, and Side Dishes (with Meat)Chapter Six: Snacks, Sandwiches, and Side Dishes (Vegetarian)Chapter Seven: StewsChapter Eight: Rice Chapter Nine: Other Grains and BeansChapter Ten: Lamb and BeefChapter Eleven: Stuffed Foods Chapter Twelve: PoultryChapter Thirteen: FishChapter Fourteen: Savory Pastries Chapter Fifteen: Desserts: Puddings and Ice CreamsChapter Sixteen: Desserts with SyrupChapter Seventeen: Cakes and confectionsChapter Eighteen: Cookies/Biscuits and Sweet PastriesChapter Nineteen: Jams and PicklesChapter Twenty: BeveragesMenus and MannersGlossary
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Review quote

A fine introduction to the history and diversity of Iraqi cuisine. Lavishly illustrated, supremely informative, and deeply personal, Nasrallah's publication is far more than an average cookbook or culinary history; instead, it's an adventurous exploration of Iraq's colorful past through food history;Ancient History Encyclopedia;The book, its illustrations, photographs and design, is generous and thoughtful and guides your historical journey through Ms. Nasrallah's personal lens;Huffington Post;Offers an excellent history of food in the Middle East. ...At the other end, the book's extensive glossary and references make this a useful resource. ...An additional note to please cooks is that the book sits flat on every page... .A splendid achievement, Delights from the Garden of Eden is obviously a labour of love, and the author has done readers, cooks and noncooks alike, a great service in producing such an impressive book. Each page shows erudition; every recipe a passion for food;Times Literary Supplement;Already respected among food historians for her translation of the 10th-century Baghdadi cookbook Annals of the Caliph's Kitchen, Nasrallah is sure to gain more acclaim with this significant contribution to the culinary history of the Middle East;Aramco;If you've ever had even a shred of interest in the cuisine from this part of the world, I recommend taking a look at this book. For curious and adventurous cooks, it has enough to inspire our meals for years to come;;Fascinating, thorough and delicious;;Ms. Nasrallah has done for Iraqi cuisine what Julia Childs did for French cooking, but to the nth degree. There are over 400 recipes to be explored, hundreds of beautiful images, and text so meticulous and thoughtful, it could have only been written by someone with incredible knowledge and passion. Immerse yourself with endless plates full of delicious food and stories of a land and its people so rich with history it will astound you. A delight indeed;The Kitchen Journals
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About Nawal Nasrallah

Nawal Nasrallah, a native of Iraq, is an award-winning researcher and food writer. Her English translation of Ibn Sayyar al-Warraq's tenth-century Baghdadi cookbook Kitab al-Tabikh, entitled Annals of the Caliphs' Kitchens was awarded "Best Translation" in the Gourmand World Cookbook Awards in 2007. Her recipes have featured in many magazines and newspapers, such as New York Times, Boston Globe, and Food and Wine. Her most recent book is Dates: A Global History (Reaktion, 2011).
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Rating details

42 ratings
4.55 out of 5 stars
5 60% (25)
4 38% (16)
3 0% (0)
2 2% (1)
1 0% (0)
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