From the Tables of Lebanon - Traditional Vegetarian Cuisine Dalal A Holmin & Maher A Abbas, MD

Lebanon is famous for its delicious food, much of it vegetarian. The country has a rich history of contact with many cultures, all of which have contributed to Lebanese culinary tradition. There is on one better to present this tradition than Dalal Holmin, whose training in the art of preparing fine Lebanese food comes from several generations of talented family cooks.

Traditional Moroccan Cooking - Recipes from Fez Madame Guinaudeau

200 pages of traditional Moroccan recipes. Includes a good section on traditional customs, kitchen tools, and spices.

The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes Paula Wolfert

Amazon.com: During a five-year journey that encompassed parts of the Balkans, Turkey, Syria and Greece, Wolfert collected a myriad of recipes from native cooks that are easily adaptable to American kitchens. The diet of the region depends upon grains, legumes, vegetables and nuts--perfect for the health conscious--and lends itself to recipes such as pumpkin kibbeh stuffed with spinach, chick peas and walnuts and nettle cheese pie. Wolfert is careful to provide special advice to ensure smooth preparation. In 1995, it won the International Category Julia Child Cookbook and James Beard Awards.

From the Lands of Figs and Olives: Over 300 Delicious and Unusual Recipes from the Middle East and North Africa James Peters, Habeeb Salloum

Booklist: For those cooks who already possess a solid knowledge of Middle Eastern and North African cooking, Salloum and Peters go one step further. They feature some rather esoteric dishes of cultural interest. Even if these offerings are not the most appealing selections for a menu plan, they provide a more complete view of the overall fare. And although all the popular, traditional dishes, such as hummus, are included, a variety of recipes allows for comparisons. Syrian and Lebanese versions might be featured alongside Palestinian and Jordanian recipes for a similar dish, illustrating different seasonings or ingredients peculiar to the region mentioned in the respective recipes. With fare from Algeria to Yemen, Salloum and Peters offer plenty of possibilities for engaging culinary adventures.

The Great Book of Couscous: Classic Cuisines of Morocco, Algeria and Tunisia also Paperback Copeland Marks

Booklist: The latest book by an intrepid traveler and connoisseur presents the entire realm of cuisine from Africa's three northernmost nations. Principal sections highlight Morocco, Algeria, and Tunisia. Each of these is divided once again, with the focus shifting to the Jewish cuisine of each country. Marks is an accomplished food guide whose extensive travels yield a cornucopia of more than 300 recipes.

North Africa: The Vegetarian Table (Vegetarian Table Series, Vol 4) Kitty Morse

Reader's Review: A Gorgeous Book of Exotic Recipes. This is quite simply a beautiful book of wonderful Moroccan recipes written by a Moroccan-born American. Kitty Morse was born in Casablanca and now is a food and travel writer living in Southern California. This book includes traditional Moroccan recipes that have been tailored to allow preparation in an American kitchen. The photography by Deborah Jones is first rate. From couscous to harira soup, this book will help those who are not vegetarians realize they're not missing anything!

A Book of Middle Eastern Food Claudia Roden

Reader's Review: A superb practical cookbook and high gastronomic literature. A great classic, this cookbook is completely practical, but at the same time literate and cultured. It is the thinking person's cookbook -- rather than presenting twenty different recipes for various stuffed vegetables as found everywhere from Morocco to Iran to Greece, she unifies their treatment into a marvelous discussion of vegetable stuffing in general (with amusing literary anecdotes), a half-dozen different stuffing formulations, regional preferences and variants, and considerations on how to choose among all these variants.

The Complete Middle East Cookbook Tess Mallos

Synopsis: Tess Mallos shows how to produce delectable meals from the Mediterranean islands, Armenia, Arabia, and Israel--19 countries in all. The introduction to each chapter provides an insight into the food, lifestyle, and cooking methods of each area, and the book features 80 pages of full-color photos.

Eat Smart in Turkey : How to Decipher the Menu, Know the Market Foods & Embark on a Tasting Adventure Joan Peterson, David Peterson

This book is just what it says... talks about local specialties, how foods are prepared, best places to eat, what to buy. Well researched with a nice section on how foods traveled from one area to another and one culture to another.