A comprehensive book covering the cooking of 19 countries: Greece, Cyprus, Turkey, Armenia, Syria, Lebanon, Jordan, Iraq, Bahrain, Kuwait, Saudi Arabia, United Arab Emirates, Qatar, Oman, Yemen, Egypt, Iran and Afghanistan and contains over 500 recipes. An introduction to each chapter gives an insight into the food, lifestyle and cooking methods of the area, as well as snippets of history. A guide to Middle East ingredients is set out in the glossary.