Cookbooks
1
TUTTLE
continued from p. 23The Arabesque Table
Reem Kassis. Phaidon, Apr.
The author of The Palestinian Table
shares 130 contemporary recipes from
across the Arab word. The dishes—
salads, mains, sides, desserts—are
organized by primary ingredients used
widely in Arab cuisines, with chapters
such as “Za’atar + Sumac” and
“Pomegranates + Lemons.”Australia
Ross Dobson. Phaidon, Apr.
Dobson draws on Australia’s distinct
flora and fauna, as well as the foodways
of its diverse population—indigenous
peoples, settlers, immigrants—in this
book of 350 recipes, with dishes such
as Thai kangaroo salad, honey prawns,
and pavlova. The title is the first in
Phaidon’s line of international cookbooks
to spotlight a cuisine from the Southern
Hemisphere.Colombiana
Mariana Velásquez. Harper Wave, June
Villegas offers 100 recipes for pop-
ular Colombian dishes, such as
arepas and empanadas, as well as
recipes that she describes as
“Colombian-ish,” including one for a
spicy papaya and charred shrimp
gazpacho.Cyprus Cuisine
Christina Loucas. Whitecap, May
This 68-recipe book by Cypriot-
Canadian author Loucas, a contrib-
utor to Taste magazine in Cyprus,
highlights the island’s many cultural
influences and, in particular, its
blending of Mediterranean and
Middle Eastern flavors and ingredi-
ents. In addition to offering recipes
for Cypriot souvlaki and Halloumi mini bundt cake, Loucas
also elucidates the various uses of regional herbs (mint,
basil) and spices (cloves, mastic).