21st birthday
A01=Rawah Badrawi
A01=Suzanne Zeidy
african cookbook
Author_Rawah Badrawi
Author_Suzanne Zeidy
beginners cookbook
best simple recipes
Category=WBH
Category=WBN
Category=WBV
college cookbook
college cookbooks
college gifts
cook book
cook books
cookbook
cookbook for teens
cookbooks
cookbooks for beginners
cookbooks for college students
cookbooks for teens
cooking
cooking books
cooking for kids
cooking for one
cooking for two
cooking gifts
easy cookbook
easy healthy cookbook
easy recipes cookbook
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
fast and easy cookbook
forthcoming
graduation gifts
middle eastern cookbook
middle eastern cookbooks
teen cookbook
Product details
- ISBN 9781848994478
- Dimensions: 210 x 260mm
- Publication Date: 08 Sep 2026
- Publisher: Watkins Media Limited
- Publication City/Country: GB
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
Egypt is one of the world’s oldest civilizations with diverse landscapes, people and cultures. This gorgeous cookbook will take you on a unique journey to explore Egypt’s magic via its rich culinary history and the rituals that surround it, with over 140 recipes thoughtfully curated from all over the country and reimagined for a modern home cook.
SEA - try Grouper Freekeh from Port Said, Stuffed Duck from Damietta, Shakshuka with Olives, Feta & Mint from Marsa Matruh or Fishermen's Soup from Alexandria.
DESERT - serve up Mustard Greens Risotto from Dakhla Oasis, Lamb & Pumpkin Tagine with Couscous from Siwa or Stuffed Pigeon from Fayoum.
RIVER - discover Fava Puree with Frizzled Onions from Minya, Halva Cream Brioche Buns from Kafr El Sheikh, Cumin Braised Beef from Luxor or Jute Mallow Omelet from Aswan.
MOUNTAIN - Enjoy the sweet delicacy of a Bedouin Tea Poached Pear and a traditional Mount Sinai Breakfast Spread.
The authors have also included a bonus, short Cairo section which includes heirloom recipes from carefully picked Cairene families famous for their signature dishes.
Part culinary album, part travelogue, this book will finally open up the tastes, aromas, history and love entwined in Egyptian cooking to the world, sparking conversation about ancient cooking methods and ingredients, and the ways in which cultures change across time. The authors will visit extraordinary places, gathering recipes from Egyptians of all backgrounds: matriarchs, monks, bedouins, Nubians, Nile River farmers, urban socialites and many more.
Suzanne Zeidy received her culinary training in New York City and interned at restaurants around the city. Upon returning to Egypt, Suzanne co-founded and operated several restaurant concepts: La Bodega, Cilantro and Cairo Kitchen. She is the author of The Cairo Kitchen cookbook.
Rawah Badrawi is the author of Siwa, a photographic memoir about the remote Saharan oasis in Egypt’s Western Desert. Rawah is a Mentor for venture capital firm Flat6 Labs, working mostly with female-led start-ups in Egypt and the Levant.
Rawah Badrawi is the author of Siwa, a photographic memoir about the remote Saharan oasis in Egypt’s Western Desert. Rawah is a Mentor for venture capital firm Flat6 Labs, working mostly with female-led start-ups in Egypt and the Levant.
