Islamic Kitchen: From the East to the West', by Pauline Hoffman, here translated to Arabic. This book is not just a listing of recipes, rather it reflects the culture visited by the author who spent a long time traveling between countries in her career as a German diplomat. Learning about the culinary arts in the countries she visited, she drew on that knowledge to present, in this book, methods of preparing soups, appetizers, entrées, side dishes, desserts, and beverages.