Countries of the World

by Tomas Clancy

Literary and gastronomical conceit

by Ibrahim Geries

Macbeth

by William Shakespeare

1 WITCH When shall we three meet again

Food in history

by Reay Tannahill

In the very earliest times nature was in charge and the problem of the food supply was good deal simpler than it is now ...

Les avantures de Gil Blas de Santillane

by Alain-René Lesage, Etiemble

THE Count of Polan, after spending half the night in thanking us and assuring us that we might rely on his gratitude, se...

Arabesque

by Claudia Roden

The Canterbury Tales

by Geoffrey Chaucer, John E. Cunningham

WREN APRIL WITH his showers sweet with fruit

Zaitoun

by Yasmin Khan

Mango and mint

by Nicky Garratt

The language of Baklava

by Diana Abu-Jaber

The Gaza kitchen

by Laila El-Haddad, Maggie Schmitt

Medieval Cuisine of the Islamic World

by Lilia Zaouali

Crescent

by Diana Abu-Jaber

The sky is white.

The Arabian delights cookbook

by Anne Marie Weiss-Armush

The Palestinian table

by Reem Kassis

Palestine on a plate

by Joudie Kalla

Cardamom and Lime

by Sarah Al-hamad, Sarah Al-Hamad

Falastin

by Sami Tamimi, Tara Wigley

Surrender to the Playboy Sheikh

by Kate Hardy

The Flavours of Arabia

by Florian Harms