Flavors of the Sun

The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

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Pub Date 07 Sep 2021 | Archive Date 06 Sep 2021

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Description

A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York.

Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them.

In Flavors of the Sun, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence.

Throughout, "no-recipe recipes" help build up your flavor intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire.

A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award winning Sahadi's market in Brooklyn, New York.

Sumac. Urfa pepper...


Available Editions

EDITION Hardcover
ISBN 9781452182452
PRICE $35.00 (USD)

Available on NetGalley

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Average rating from 49 members


Featured Reviews

Eastern cuisine was always something that I wanted to try but somehow never had the chance. Now I have no more excuses and I will have to start cooking some delicious dishes. Of course, some of the ingredients might not be available where I live (I mean, avocado is still a tropical wonder here!) but some of the recipes would be perfectly doable (makable? :D) and I can't wait to try them out.

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A wonderful cookbook to learn to use the most essential spices of middle eastern cuisine. I loved the way it was divided by sour, savoury, hot, meaty and sweet. The recipes look so bright and tasty I want to try everything! Though I will admit I am big on tangy flavours so the first section of the book was perfect to suck me in.
There is the classic recipies but many are much more modern takes and perfect for family meals and people with less time of less ingredients at hand. Lots of things are not necessarily complicated but all look like they pack a punch of flavours.
The history of the book is also lovely, learning about the spice store in the family of the author explains a lot about her passion and knowledge.
This is really a cookbook I see myself going back to again and again. Absolutely love it!

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As a serious collector of cookbooks it's not often that with every page I learn something new. This timeless Middle eastern cookbook is worth its weight in gold.

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Like many others, my interest in dishes from the Middle East has grown. I used to be satisfied trying new, exotic dishes when I went out to eat. Then I began to notice increased availability of the spices used and I became more curious to try some of these recipes in my own home. This book was written for people exactly like me. The chapters are broken up into five sections: bright, savory, spiced, nutty and sweet. Each section provides recipes, descriptions, helpful tips and beautiful, mouth water images of the dishes. More than words and measurements on paper, the recipes are clear and informative, simple enough for even the most novice cook to attempt. I received a complimentary copy from the publisher via NetGalley and all opinions expressed are my own, freely given.

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Sumac. Aleppo peppers. Date molasses, za’tar, preserved lemons. Until fairly recently, it required time and ingenuity to track down these staples of Middle Eastern cooking, most of which were rarely seen outside of ethnic markets in communities with large immigrant populations.

As New York City’s oldest continually operating speciality food store, Sahadi’s has been importing and selling Middle Eastern provisions and prepared food for over a hundred years. They have helped generations of cooks who immigrated from Syria, Lebanon, Israel, Jordan, and beyond, keep cherished family traditions alive, while at the same time introducing a new generation of chefs and home cooks to unfamiliar and exciting new flavours.

Christine Sahadi Whelan has arranged the recipes in ‘Flavours of the Sun’ by the broad flavour profiles that characterize Middle Eastern cooking: Bright, Savory, Spiced, Nutty, and Sweet.

Bright: Tart, Tangy, Citrusy, using Hibiscus, Pomegrate Molasses, Preserved Lemons, Sumac and Pickled Vegetables.

Savory: Earthy, Salty, Herbaceous, using Feta Cheese, Nigella, Za’tar, Olives and Mint.

Spiced: Hot, Warming, Smoky, using Harissa, Ras El Hanout, Berbere, Shawarma Spices, Aleppo Pepper and Urfa Pepper.

Nutty: Rich, Meaty, Satisfying, using Pistachios, Tahini, Basmati Rice, Mastic, Dried Beans, Pine Nuts and Dukkah.

Sweet: Light, Floral, Delicate, using Natural Flower Waters, Dried Fruit, Date Syrup, Honey, Halvah and Mahlab.

‘Flavours of the Sun’ not only contains 120 accessible and inspirational Middle Eastern recipes together with beautiful photographs by Kristin Teig, but is also a magical treasury for the palate and as comprehensive a guide to vibrant ingredients and flavours as one could wish to find.

A huge thank you to @NetGalley and @chroniclebooks for an ARC in exchange for an honest review.

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I just love Middle Eastern food and this book gives you so much! It is more of an encyclopedia of ingredients and flavors than just a cookbook. I like how it is segregated by “tastes”. It gives you the opportunity to create your own ideas in addition to trying the fabulous recipes that are already provided. I also like how certain ingredients are featured with lists of common uses. This may be my favorite Middle Eastern cookbook ever. Just perfect.

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I received a free e-ARC from the publisher via NetGalley in exchange for an honest review.

Flavours of the Sun is a delightful addition to any home cook's library. Containing over 120 recipes, this cookbook is a love letter to Middle Eastern ingredients.
I really loved the layout of this book. It was easy to follow, and it's visually appealing, with plenty of colour and photographs. But what makes it special is how it is divided into five sections devoted to a 'type' of flavour: bright, spiced, sweet, savoury, and nutty. Within each section you explore around five to seven ingredients. For example, the chapter that introduces 'Nutty' flavours includes pistachios, tahini, basmati rice, mastic, dried beans, pine nuts, and dukkah.
To start with you're introduced to the ingredients and how they're used, then how to tell if the ingredient is good quality (i.e. what to look for when you're buying said ingredient), followed by suggestions for what you can serve it with. Harissa, apparently, goes well with fish and other seafood ingredients. The recipes are divided into sections such as 'Starters,' 'Entrées,' 'Soups, Salads and Side,' and 'Sweets.' There are also further sections with ideas about other ways you can use that ingredient. For example, mint can be used in a savoury marinade, or a minted strawberry lemonade, or even a mint chimichurri. The possibilities seem absolutely endless.
This cookbook is very much about encouraging home cooks to experiment with different ingredients, to change the recipes provided to suit your needs and tastes, and to incorporate the ingredients into your own recipes.
I also liked how there were menu ideas featured at the end of the book.

Flavours of the Sun is a must-have book for anyone who loves Middle Eastern flavours, and anyone who loves to experiment in the kitchen. I can't wait to buy a physical copies to give to my loved ones (and one for myself, of course!)

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I love how this cookbook is divided up into different chapters based on taste - bright, savory, spiced, nutty, and sweet. This layout is very simple and I really like it. There are a lot of interesting dishes in this cookbook that I will have to try out.

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I really loved this book - I found it to be incredibly informative, beautiful, and inspiring. Before picking it up I was familiar with Sahadis from social media but I have never been. Flavors of the Sun will give you a quick overview of the history of the multi-generational family business in Brooklyn while making you fall in love with Middle Eastern ingredients and the possibilities they hold in your kitchen. I am not exaggerating when I say that 90% of the 120 recipes shared in this book are recipes that I am eager to make.

I love that this book is centered around ingredients. It is broken into 5 sections: bright, spiced, sweet, savory, and nutty. Each section features 5-7 ingredients and dives further into each ingredient along with tips, tricks, and recipes to confidently incorporate them into your cooking. I already have most of these spices in my cabinet so I am thrilled to have some exciting new ways to use them, but if these are new to you the author offers helpful suggestions for how to find them and what to look for. At the end of the book she also provides menus ideas which I find helpful and inspiring.

Some standout recipes that I cannot wait to make: Grilled Whole Snapper with Preserved Lemon Vinaigrette, Chicken Kebabs with Toum, Za'atar Bloody Mary, Roast Fingerlings with Burrata and Mint Salsa, Portobellos Stuffed with Herbed White Beans, and Tahini Swirl Brownies.

I would recommend this book to any food and spice lover, or anyone interested in learning more about a Brooklyn business that has been around for so many years and has evolved as tastes in this country have. I will 100% be purchasing this book when it comes out and expect it will have stained pages from all of my cooking in no time.

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Date reviewed/posted: May 17, 2021
Publication date: September 7, 2021

When life for the entire galaxy and planet has turned on its end, you are continuing to #maskup and #lockdown to be in #COVID19 #socialisolation as the #thirdwave ( #fourthwave #fifthwave?) is upon us, superspeed readers like me can read 300+ pages/hour, so yes, I have read the book … and many more today.

I requested and received a temporary digital Advance Reader Copy of this book from #NetGalley, the publisher and the author in exchange for an honest review.

From the publisher, as I do not repeat the contents or story of books in reviews, I let them do it as they do it better than I do 😸.

A comprehensive guide to vibrant Middle Eastern ingredients, with more than 120 recipes that let them shine, from James Beard award-winning Sahadi's market in Brooklyn, New York.

Sumac. Urfa pepper. Halvah. Pomegranate molasses. Preserved lemons. The seasonings, staples, and spice blends used throughout the Middle East offer deliciously simple ways to transform food—once you know how to use them.

In Flavors of the Sun, the people behind the iconic Brooklyn market Sahadi's showcase the versatility of these ingredients in over 120 everyday dishes, including starters, salads, soups, family-friendly meals, and desserts. With sections devoted to recipes boasting Bright, Savory, Spiced, Nutty, and Sweet accents, it offers inspiration, techniques, and intensely flavorful ways to use everything from Aleppo pepper to za'atar with confidence.

Throughout, "no-recipe recipes" help build up your flavour intuition so you can effortlessly incorporate any of the featured spices, condiments, and preserves into your daily repertoire.

What a yummmmmmmmmy cookbook! I absolutely adore middle eastern food and this book will save me a tonne on takeout and shawarma delivery! I loved the sections divided into "Bright, Savory, Spiced, Nutty, and Sweet" as I tend to crave food this way (oh, hormones.....) and I wrote down so many recipes that I just pre-ordered the book for myself and the library. The recipes are well written and understandable by cooks of all levels and the photos make the food very appealing to myself and other lovers of food out there.

I especially love the book because it uses mostly whole ingredients instead of pre-prepared and packaged foods. I do draw the line at making my own cheese beyond a quickly-made mozzarella, and canning tomatoes but the more "ingredients" you use the better. My one nephew says that I never have any food in my house, only ingredients --- that is why I cook so much. I also refuse to eat or cook with Frankenfoods such as "chick'n" and its 88 ingredients vs. 🐔chicken🐔 having one and cheese that does not come from an animal is udder nonsense!)

As always, I try to find a reason to not rate with stars as I simply adore emojis (outside of their incessant use by "🙏-ed Social Influencer Millennials/#BachelorNation survivors/Tik-Tok and YouTube Millionaires/snowflakes / literally-like-overusers etc. " on Instagram and Twitter... Get a real job, people!) so let's give it 🥣🥣🥣🥣🥣

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Great source of inspiration for less common spices and flavors. Lovely recipes, great background info, and nice organization/flow of information. This book is good for those that live both near and far of Sahadi’s.

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I love the concept of this book. It introduces the reader to a number of common middle eastern ingredients and explains how to make the most of them. As a cook, I enjoy making new recipes, but sometimes shy away from recipes with "obscure" ingredients that I may not use again. Unfortunately, that can be really limiting! I love middle eastern food, and this book will definitely encourage me to expand my pantry since I'll be more confident about using ingredients for several different recipes.

Thank you to the publisher for giving me this ARC in exchange for a fair review.

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This cookbook has many tempting recipes because of the beautiful photos included. The recipes are categorized differently than your average cook book. Rather than sections on appetizers, main courses, and dessert, the author chooses to break down the sections in a novel way such as "Nutty." This allows for a focus of recipes that are all based on nuts with information about how central nuts are to daily life in the Middle East. The author goes beyond the recipes providing a wealth of knowledge about ingredients and how the ingredients have been sold in New York City since the late 1800s by her family. The authors passion and knowledge shines through in this cookbook.

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I received Flavors of the Sun as part of a NetGalley giveaway.

Once considered foreign and obscure by mainstream America, Middle Eastern cuisine has become ubiquitous in the last 10-15 years. Flavors of the Sun explores the diverse spices and ingredients used in the region in an array of contexts, from drinks to desserts.

Flavors of the Sun has a lovely presentation with gorgeous photography that evokes the tastes and smells that are the staples of Middle Eastern cuisine. The chapters are divided by "taste": bright, savory, spiced, nutty, and sweet, which is a nice change of pace from most cookbooks divided by "type" of dish (appetizer, entree, etc.) or food (chicken, beef, etc.), The ingredients are fairly accessible, but some of the recipes may be best for an intermediate chef.

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I've been wanting to get more into this style of cooking, so I was delighted to be approved for an ARC of this! Flavors of the Sun is delightful, creative, visually pleasing, and easy to follow. Christine Sahadi Whelan has done a fantastic job with putting this together, and it's actually even kind of changed the way I look at cooking and food. More than anything, Flavors of the Sun makes me excited to create connections with food, and I think that that's something I haven't gotten out of cookbooks before. Definitely recommend!

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As soon as I saw that an advance copy of this book was available from NetGalley, I grabbed it. Flipping through the pages (well, the e-pages, anyway) brought back wonderful memories of shopping in the Sahadi store on Atlantic Avenue in Brooklyn back when we were a young married couple. As you might expect, the photos are gorgeous, but it’s the content that really shines. The subtitle says it all: The Sahadi’s Guide to Understanding, Buying and Using Middle Eastern Ingredients. The book is not organized in typical cookbook fashion (appetizers, main dishes, side dishes, etc.). Instead it is organized into flavor profiles: Bright, Savory, Spiced, Nutty, and Sweet. Within each category, a few ingredients are explored in depth, with recipes and lots of suggestions for other ways to use the ingredient (such as pomegranate molasses, preserved lemons, za’atar seasoning, feta cheese, harissa, Aleppo pepper, pistachios, tahini, date syrup, and halvah). I can’t wait to get my hands on a print copy!

Thank you to NetGalley and Chronicle Books for the opportunity to read an advance reader copy of this book. All opinions are my own.

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Flavors of the Sun is the ultimate Middle Eastern and Mediterranean cookbook. It’s full of several creative ideas on how to use traditional ingredients in all kinds of dishes. My kitchen contains many of the ingredients already but I never knew how to get really creative with them, so I’m glad that I discovered this cookbook. I’ve already tried a few of the recipes and loved them. They were simple ones for a salad dressing, smoothie, and a snack but they already added so much more variety to my diet. I can’t wait to try more and would recommend this cookbook to anyone who wants to improve their Middle Eastern and Mediterranean cooking.

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This book is a treat for the eyes and the heart. Sahadi Whelan takes us on a journey to places known and unknown by American readers but always delicious. Readers will be clamoring to try every recipe.

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I've thoroughly enjoyed learning to incorporate Middle Eastern flavors into my meals with the influx of cookbooks from the region in recent years. Flavors of the Sun is another standout in this genre and offers flavorful and colorful dishes that can be added to your weekly family dinner rotation. The recipes are matched with beautiful photography that spotlights the healthy and mouthwatering ingredients. I'd love to have this book in my kitchen!

Thank you to Chronicle Books and NetGalley for this ARC.

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Thank you Chronicle Books and Netgalley for the Arc to read and review.

FLAVORS OF THE SUN

If you obsess over Middle Eastern Cuisine like I do you cannot live without this book. Concise and expert information about the core flavors of the cuisine are paired with scrumptious recipes.

Highly recommend for everyone who has adventurous food spirit.

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This is an incredible cookbook. It's full of information and gorgeous illustrations. It also avoids one of the most bothersome pitfalls of every single cookbooks I've ever read. Cookbooks that incorporate exotic or unusual ingredients often wind up with you buying an ingredient that languishes in the back of your cabinet, going to waste. However, this one includes a variety of ways to use up that ingredient, with not only multiple recipes to use each ingredient, but also sections that have 10 helpful ways to incorporate that ingredient into everyday recipes. What a brilliant idea!

As a co-owner of New York City's oldest continually operating specialty food store, Sahadi is at the head of a NY institution. They've been in business for more than a century, and clearly know what they're doing. She shares information about the ingredients, where they're sourced, and how to tell if they're quality, in addition to providing an incredible range of recipes.

The recipes themselves are broken down by flavor profile - bright (tart, tangy, citrusy), savory (earthy, salty, herbaceous), spiced (hot, warming, smoky), nutty (rich, meaty, satisfying), and sweet (light, floral, delicate). There are recipes for salads, meats, fish, vegetables, grains, potatoes, breads, desserts, you name it. There's even a section included for menus, such as holiday gatherings or outdoor gatherings. Interspersed are historical photos of Sahadi's and the story of her own family.

I can't even tell you how many recipes I've bookmarked. As someone who has traveled to the Middle East, many of these flavors and recipes are familiar, but more aren't. They aren't limited to one country or region - they come from the entire Middle East, from Syria, Lebanon, Iran, Morocco, Israel, and more. It's an incredible book, so don't do yourself a disservice and miss out on this one.

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I really enjoyed this brilliant cookbook, Flavors of the Sun. The recipes are partnered with gorgeous photography and clear instructions. I tried several of the recipes in the book, and they were fantastic. I especially recommend the tahini brownies, which are simple to downsize if you’re not cooking for too many people.

I read the book cover to cover and felt like I travelled around the globe. The recipes combine new flavors with familiar ingredients and techniques. Definitely worth a look if you miss traveling.

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Makes you want to lick the photos…

LOL I know, weird, but when you read this book you will want to do the same! Part history, part shopping list, and all parts delicious recipes, this guide book was just that. A ticket to another world of cooking and shopping. A sneak peek behind a successful business that has kept true to its roots while expanding to include all lovers of flavour.

I mentioned the photos and they are worth mentioning again. They make me wish I were a better cook as they display the ingredients in raw form as well as their delicious end state. From the freshest of veggies, to spices familiar and totally foreign, there is a recipe for everyone. Split into different categories, you can hone in on the tart or the savory, the sweet and tangy. There is something (to me) new and exciting in each to try.

I have the first things already at the top of my list to try – Hibiscus Shortbread Icebox Cookies and the Spatchcocked Chicken with Preserved Lemon Marinade. These will be dishes to discover first-hand while shared with family and friends…

The e-book was laid out well and one of the better cookbooks to do so. Still, I can’t wait to find this in print form!

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Christine Sahadi Whelan introduces the beginner and the professional to middle eastern ingredients in the ideal way. Not overwhelming, the book is laid out with fantastic descriptions for everyone to enjoy

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I love getting to know more about different cuisines and their ingredients and this book is perfect to get to know some ingredients and how to use them. With some of them I am familiar but still I was happy to get new ideas. The recipes are easy to follow and they look delicious, I can't wait to try to make some of them. I love that it offers more ideas or ways on how to use different ingredients.

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Flavors of the Sun by Christine Sahadi Whelan is an amazing book with so many photos and delicious sounding recipes that I can't wait to try. So many new and old flavors used together to create some fantastic looking food.

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I absolutely Love the concept of this cookbook. Many times, we buy specialty ingredients to make one dish and then have no idea what to do with them unless we make that same dish again. This book gives you an abundance of ideas on what to do with those fun flavors like sumac and za'tar, feta, and several other wonderful Mediterranean flavors. This opens up a world of possibilities of new recipes. This is a must have for any home cook who enjoys Mediterranean flavors.

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Wow… this book was so fun and with some gorgeous pictures. Middle East foods with sourcing ingredients and some wicked looking food!

What did I like? Such an unusual book laced with gorgeous pictures and yummy looking recipes. An easy guide to helping you understand ingredients of the Middle East and what to look for. The recipes themselves look easy and if those pictures are anything to go by…some enjoyable food.

I received a complimentary copy to read and voluntarily left a review!

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I received a digital advanced reader copy from the publisher and have already preordered a hard copy for myself. The photos are beautiful, colorful and there are a lot of them! The book is broken down into five sections: bright, savory, spiced, nutty, sweet. Each section focuses on a few different middle eastern ingredients. What has me hooked, is that the author explains each of these ingredients, what they are, where they come from, what their used for, and most importantly, how to find good quality. She doesn't stop there though, she goes beyond by giving several recipe for each ingredient too. This is so much more than just another cookbook, and so much more than just a guide to middle eastern ingredients. It is an absolute must for any foodie!

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The chapters of this recipe book are divided into specific flavors such as: Bright, Savory, Spiced, Nutty and Sweet. The author then guides you through the history of her cuisine and the history of her family's Middle Eastern store, Sahadi's, and the way it has impacted people's acceessibility to Middle Eastern ingredients and cuisine.
You will learn how to preserve lemons, which will add zest to your favorite dishes, make almond relish, pickle cauliflower, and make a glaze from pomegranates.
You will learn to cook vegetables, chicken, spices, and marinades in a new, healthy way your family will love!
Learn how to make spicy beef hand pies that your children will love!
Buy this book and go on a flavorful adventure!

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Middle Eastern cuisine has something I have always wanted to spend more time experimenting with, but was always slightly apprehensive of the long list of unknown ingredients and where I might find them.

This book was easy to navigate, and although there were still some ingredients I had issues sourcing, the few recipes I did try to make were delicious.

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4 delicious stars. What a sumptuous feast for the eyes and belly! So many tasty looking recipes that look delicious, authentic, and, most importantly, accessible and not too difficult to make for home cooks of all skill level. Plus, it was wonderful learning about the traditional ingredients of this cuisine and the myriad of ways they can be incorporated into everyday cooking and baking.

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For those interested in exploring the flavors of Middle Eastern cuisine, this is an excellent introduction. With chapters based on flavor profiles, you'll find information about the ingredients with these profiles followed by recipes for all parts f the meal that use them.

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Flavors of the Sun is a terrific book by Christine Sahadi Whelan. The book is about middle eastern food and ingredients, written by the owner of Sahadi's specialty market. She breaks down the book in categories - Bright, savory, spiced, nutty, and sweet - with detailed information about how to use middle eastern food/spices, along with recipes. Already tried the whipped feta spread recipe and it was easy to make plus super tasty! Book includes 10 ways to use different ingredients like za'atar, preserved lemons and mint. Love this book and would recommend to everyone! Combination of unique and attainable recipes.

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#FlavorsoftheSun #NetGalley Such a lovely and comprehensive ode to middle eastern cuisine. I'm very excited to try the surprising combinations I've never tried before.

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How I adore this book and I can't wait to add a copy to my kitchen bookshelf! Much more than just a cookbook, it tells the story of a family, their journey to America and the history of the iconic Sahadi's Market, first established in 1898.

The organization of the book is divided into categories most cookbooks are not -- bright, spiced, savory, nutty, and sweet - all of the Flavors of the Sun. This book is full of time-honored recipes that showcase unique Middle Eastern and North African ingredients like preserved lemons, Aleppo peppers, Za'atar and hibiscus. The recipes are uncomplicated and full of bright, fresh ingredients. The photos sprinkled throughout the book are lovely and I feel as though I'm sitting at a cozy farmhouse kitchen in a foreign land, surrounded by gardens, fruit trees and olive groves.

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Oh my! Oh my, my, my! What beautiful recipes and flavor pallets are included in this Cookbook!

As I’m getting older, I’m really loving to spend more time in the kitchen, trying new dishes and expanding my knowledge on flavor combinations. I can get heartburn just looking at a pepper, so for most of my life I’ve been pretty plain jane with my cooking. But I’ve started to realize that I can cook with so many spices, more than I thought I could, and keep the heat very mild so that I don’t have any physical side effects.

So, I feel basically like a new cook in the kitchen in many ways, especially with foods from different cultures around the world. When I saw the Flavors of the Sun Cookbook, I knew that I simply had to read it! And I’m so happy that I did.

My husband walked in the kitchen, looked over my shoulder at my pc and promptly pulled up a chair, completely forgetting what he came in for.

Him: “What is that?”
Me: “I don’t know.”
Him: “What does that spice taste like”
Me: “I don’t know.”
Him: “Can you get that at the grocery store?”
Me: “I don’t know.”
Him: “What do you think that tastes like?”
Me: “I don’t know.”
Him: “Everything looks so good!”
Me: “Yeeesssss”
Him: “How soon can we try these?”
Me: “Soon!”

With recipes like Rosewater Marshmallows, Quinoa Tabbouleh with Chickpeas, Alicia’s Saffron Chicken Soup, Spicy Beef Kebabs with Tzatziki, all different flavors of Hand Pies, Christmas Rice and Hibiscus Shortbread Icebox Cookies, there are some seriously amazing dishes in here!

I’ve basically no experience with Middle Eastern dishes but I now need to obtain a few of these spices and start making some of these beautiful recipes!!

The photos are luscious and so very beautiful! This Cookbook would be a fantastic edition to any kitchen!

Thank you to #ChronicleBooks and #NetGalley for making this book available for review. All opinions expressed are my own.

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