Photo: Feast
Anissa Helou's new cookbook, "Feast: Food of the Islamic world" is a mighty, beautiful tome that runs over 500 pages, contains more than 300 recipes and encompasses nearly 1,500 years, of Islamic history, by way of desert caravans, palace kitchens, domestic ovens and narrow streets.
The recipes span food from Xinjiang to Zanzibar. She has a recipe for Saudi meat pies, plus advice for those wanting to roast a camel hump.
Photo: Feast
