This cookbook on Middle Eastern and North African cuisine provides a wealth of new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen. The authors are Canadians of Arab descent, and their familiarity with both Western and Arab cultures produces accessible recipes and anecdotes. Everyday basics such as pitta bread and homemade yoghurt, as well as the familiar kebabs and special-occasion dishes, like the Moroccan basteela are all to be found.