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Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine, Second Edition, by Nawal Nasrallah
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Fully revised edition of the definitive source on Iraqi cuisine and its history.�SAVEUR�magazine (issue 161, December 2013, p. 24) chose it as one of top 10 cookbooks for the year 2013.�First edition awarded the Gourmand World Cookbook Special Jury Award 2007
Originally self-published by the author in 2003, Delights from the Garden became an underground bestseller and award-winner. Now fully revised and updated, this new edition, luxuriously illustrated throughout with colour photos, paintings, medieval miniatures and sketches, displays the diversity of the region's traditional culinary practices, delicious and enduring. The book contains more than 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.
- Sales Rank: #1232038 in Books
- Published on: 2013-04-30
- Original language: English
- Number of items: 1
- Dimensions: 1.50" h x 7.50" w x 9.80" l, 3.92 pounds
- Binding: Hardcover
- 574 pages
Review
'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.'
Emma Christensen, TheKitchn.com
Offerings from the treasure trove of Babylonian cuisine: From an Iraqi-born comparative literature professor with a love for Middle-Eastern cooking comes 'Delights from the Garden of Eden,' a flavor-filled book chock-full of history. Vered Guttman, Haaretz
"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,�Eamonn Gearon, November 1, 2013
It's easy to see that the author has tested and cooked every recipe herself. Tips and hints are attached to the recipes that can only have come from her kitchen experience.... this cookbook will keep the creative cook busy for at least a year, if he or she chooses to cook everything in it. Miriam Kresh Green Prophet, Dec. 8, 2013
'This cookbook is more than an introduction to Iraqi cuisine. It is in fact an introduction to Arab cooking in general, researched with the kind of depth not seen before in a cookbook of the Arab world and Middle East.' --CLIFFORD A. WRIGHT, winner of the James Beard/KitchenAid Cookbook of the Year and the James Beard Award for Best Writing on Food for A Mediterranean Feast
'Humorous, insightful and a pleasure to read. Nawal Nasrallah blends recipes, culinary history, folklore, personal stories and art in a lively mix. Her recipes are precise and easy to follow, with tips and observations derived from her long experience with Iraqi cuisine. Highly recommended.' --PAULA WOLFERT, author of the award-winning Cooking of the Eastern Mediterranean
'A monument to energy, knowledge and enthusiasm. It is an account of origins and development as well as of the complex ethnic make-up of present-day Iraq.' --TOM JAINE, Petits Propos Culinaires
From the Author
SAVEUR magazine (issue 161, December 2013, p. 24) chooses Delights from the Garden of Eden as one of top 10 cookbooks for the year 2013................................................. "Many scholars place the Biblical "Eden" in a massive oasis in southern Iraq. The book, its illustrations, photographs and design, is generous and thoughtful and guides your historical journey through Ms. Nasrallah's personal lens - Eden itself as a metaphor of pleasure and poetry." Rozanne Gold, Huffington Post....................................................................�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 in deed. - The Kitchen Journals Editors, Sept. 2014......................................................................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. This title is unique in not only its breadth - Nasrallah covers everything from exotic ancient desserts to refreshing medieval beverages - but also the way in which recipes are presented in tandem with a sociocultural and historical context.
Ancient History Encyclopedia, online review published �Oct. 15 2014.....................................................................They say immersion is the best way to learn about a people and their culture, and a large part of culture is�cuisine. Imagine strolling the streets of Baghdad�with a historian on one side, a gastronome on the other, and the locals rushing up to greet you with homemade dishes, and you have Delights from the Garden of Eden. From review by KJ:�kitchenjournals.com/2014/10/delights-from-the-garden-of-eden/
About the Author
Nawal Nasrallah, a native of Iraq, is an award-winning researcher and food writer. Her published books include: the first edition of Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine (Author House, 2003), Beginner s Iraqi Arabic, with 2 Audio CDs (Hippocrene, 2006), Annals of the Caliphs' Kitchens (English translation of Ibn Sayyar al-Warraq s tenth-century Baghdadi cookbook, Brill, 2007), and Dates: A Global History (Reaktion Books, Edible Series, 2011). Her recipes have been featured in many publications, such as The New York Times, Boston Globe, and Food and Wine.
Most helpful customer reviews
35 of 36 people found the following review helpful.
Fantastic
By AA
Very well written. Full of interesting stories and tales. Much more than a usual recipe book. And most important very veggie friendly. The way of telling the stories is very fluid, very personal. It is rare to come across a fantastic ethnic cuisine writer who also happen to have such excellent facility with language
Comprehensive and clear with a nice style of writing. Can almost taste the dishes as you read about them.
Loved the various rice dishes and the use of yoghurt is clearly very imaginative in Iraqi cuisine. All so new to me
Enjoy!
21 of 21 people found the following review helpful.
The most 5-star deserving cookbook I've ever seen
By William D. Colburn
My initial impressions were good. This is a large, weighty cookbook. It has a lot of information in it, and lots of recipes. I especially like all the background information on the ancient cooking techniques. I have a great many cookbooks from the Middle East, and almost all of them have a section on Iraqi food, but never before have I seen such depth and completeness.
Possibly the most important thing in a Middle Eastern cookbook is its recipe for Baklawa. In this fine cookbook, the section on Bawlawa stretches from page 465 through page 477, and the pages are large (8"x11")!
The author is an academic, so there are references, and the bibliography in the back looks like a great place to further any Mesopotamian food intrests.
On the downside, many of the images inside are rather poor resolution, and in one case an image overlays some text, but don't let that bother you. This is agreat book, and well worth the price.
21 of 22 people found the following review helpful.
Where Food Meets History and Culture
By A Customer
The author traces Iraqi cookery back to the dawn of recorded history and the civilization that sprang up about 6000 B.C. in the Fertile Crescent between the Tigris and Euphrates Rivers, where Sumerian mythology placed the mythical mound of creation and a tree of life in a garden that became known as Eden.
Three Akkadian cuneiform clay tablets dating from around 1700 B.C. and stamped with the triangular symbols of some of the world's first writing turned out to be covered with recipes, Ms. Nasrallah wrote. They were for meat and vegetable stews, birds, and chopped meat and spices in bread crust. Over the years, some people who tested the recipes liked them, but Jean Bott�ro, a contemporary Assyriologist who deciphered the tablets, concluded that he would not wish them on his worst enemies.
Iraqi antiquity was rife with legendary feasts, Ms. Nasrallah recounted, including a banquet held in the ninth century B.C. by the Assyrian King Ashurnasirpal II that, according to records found inscribed on a brick, drew 69,574 guests. Over 10 days they consumed 25,000 lambs and sheep, 500 stags, 500 gazelles, 30,000 birds, 10,000 eggs, 10,000 loaves of bread and thousands of gallons of wine and beer.
Pickled locusts and boiled heads of sheep aside, Ms. Nasrallah found a wealth of recipes for no fewer than 300 types of bread, 100 kinds of soup, medieval sandwiches that existed long before the Earl of Sandwich, and a fried eggplant casserole, al-buraniya, which she calls "the mother of all moussakas."
Turning her research into toothsome reality, she made flatbread ("as ancient as the Sumerian civilization itself") and, from a 10th-century recipe, oven-browned eggplant in yogurt sauce drizzled with olive oil and garnished with cumin and chili pepper.
From another medieval recipe she prepared sweet and sour salmon in almond prune sauce and mustard. Next she made kubbat halab, balls of crunchy rice dough stuffed with ground beef, currants, toasted almonds and spices (it can also be made with lamb). "I love stuffed dishes," she said. "It's the cuisine of intrigue."
The New York Times, 2 April 03
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