I love Middle Eastern food and was excited to learn about the Arab-Israeli Cookbook recipes by Robin Soans. I’ve spent a lot of time in Israel and the re-release of this cookbook is very timely considering today’s political climate. The interviews are very meaningful, and the photographs are impactful. I definitely appreciate the recipes (except for the goat testicles) and the instructions are easy to follow. I’ll be trying the borekas recipe very soon. Warning to readers in the United States: You will need to have Google readily accessible to look up metric system measurements and the U.S. equivalent of some of the items, i.e. aubergine = eggplant.

With the latest problems in the Middle East between Israel and Palestine, most of us are curious about the people in these countries. Robin Soans interviewed dozens of residents of these areas in 2004, and released them in a popular docudrama. That’s why the book containing the recipes from the docudrama, The Arab-Israeli Cookbook - recipes: The Recipes, has been re-released and is enjoying a new surge of readers and cooks. This cookbook, while only 96 pages, is fascinating, and contains not only the recipes of those interviewed, but also glimpses into their lifestyles and what it is like to live there.

The recipes are very appealing, and readers will definitely want to prepare them at home. It may necessitate a trip to a Middle Eastern grocery store, but it will be worth it. Many of the ingredients are actually available in larger grocery stores nowadays, however. The recipes are easy to follow and are written in the traditional manner with the ingredients listed first, followed by step-by-step instructions. The recipes range from an incredibly delicious Fattoush, to Falafel, to Borekas, to chicken and beef dishes (a recipe for Goat’s Testicles is also included, but most of us won’t be interested). There are also some mouthwatering desserts that are definitely worth making. Another plus to the cookbook is that there are photographs, beautiful professional photographs of the recipes and of the people.

All told, this is an interesting study of the people and culture of Israel and Palestine. It is fascinating to read and fun to cook from.

Special thanks to NetGalley for supplying a review copy of this book.

This is a book that was published some time ago and is more interesting to read than to use as a cookbook. American readers may have trouble following recipes in the imperial measurements and with some of the terms for the ingredients. But there is no doubt that this is a timely topic so many will want to take a look.

Thank you to NetGalley for an advance copy of this book. It's relevant.

The Arab-Israeli Cookbook is a well (and sensitively) written culturally diverse cookbook with recipes curated by Robin Soans. Originally published as a collection to go with the documentary series of the same name from 2005, this volume collects the actual recipes from the show. This reprint (due to the current political climate) from Aurora Metro Books is 96 pages and is available in paperback format.

The cultural aspects of hospitality, food, and gathering to eat together are so inextricably tied to our actual humanity that they can't be separated. Our climates, the areas we grow up, the foods which can be grown there, and how we gather to nourish ourselves are fundamental aspects of our existences. This book (and the associated TV series) are erudite and accessible, and important if we're ever going to move to a place of peace and stability.

It's well photographed throughout. This isn't an updated/new edition, and most of the photos are still shots from the original 2005 series. As such, they're somewhat dated. The recipes are all perfectly usable and accessible, but this is an indie published book which was originally to coordinate with a TV docudrama, and graphically, it looks like it. For what it's worth, in a lot of ways, aesthetically, it *adds* to the authenticity and vulnerability of the situation.These recipes, many of which are personal family recipes, are appealing on an emotional level.The story about a village hummus recipe, and the maker, is direct and honest and told well.

The included recipes, and they are myriad, are written cleanly and without embellishment. Recipe ingredients are written in a bullet list. Measurements are given in imperial (American) units, without metric equivalents. Most of the directions are written sequentially with conversational details added as asides. They're usable as they are, but are more like the result you'd get if you asked a family member for a traditional recipe from your own family than a polished commercially available recipe. Many of the ingredients will need to be sourced at international/Middle Eastern grocery stores or online.

Five stars. This would be a good choice for foodies, public and school library acquisition, and home use.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

This cookbook is an incredible way to bring together people, in today's political climate. As an Israeli from a family with people of all backgrounds, food is something that brings us together regularly. We share dishes from our roots, and blend our families and recipes at the same time. I think that it is incredible what food can do to bring together people.