Nada SalehReseñas

While it does have some ingredients that may be difficult to source this is written in a way that tells you why they are important and how to substitute if they're not available, invaluable in an ethnic cook-book. Many of the recipies are gluten-intolerant/coeliac friendly from the off (very little flour appears in the recipies) and it is also laden with gluten-intolerant/coeliac friendly deserts.
It's divided into four parts, the first being Lebanon, second Syria: Aleppo, third Syria: Damascus and the fourth Turkey. Within those it's divided into Starters, Main Courses and Desserts and many of these have suggested links running through them. It also has a pretty comprehensive Glossary, a list of Food Suppliers (as it was published in 2001 it's probably not very accurate); a general index and an index of recipies and ingredients.

I haven't tried any of the recipies yet but they look pretty good and the illustrations are mouthwatering. The author has an enthuaism for her theme and a slight feeling of homesickness that comes through in the book.½