'¬SI found it hard to put this hard-backed recipe book down'¬¦ [T]his book will give a real boost to any vegetarian food enthusiast looking for something a little more unusual.'¬ '¬ ;The Vegetarian '¬SOut of print for over 20 years, this is one of the classic cookbooks on the subject written by the recognized authority in Middle Eastern cooking.'¬ '¬ ;Publishing News '¬SAll Arto'¬"s cookbooks became classics'¬¦.second-hand copies could fetch hundreds of pounds. Grub Street is reissuing them, starting with this, his ground-breaking collection of wonderful pilafs, soups, stuffed vegetables, relishes and pastries. A treasury of delicious dishes from an area where the richness and variety of vegetables is truly appreciated.'¬ '¬ ;The Foodie '¬SI found myself wanting to eat everything in this collection of tasty veggie dishes'¬¦Arto Der Haroutunian, who was born in Aleppo but lived in Manchester, banged the drum for Levantine cuisine years before it became fashionable.'¬ '¬ ;The Independent on Sunday '¬SLearn how to make a variety of feasts from just a few ingredients with this authentic collection of recipes, including popular dishes such as tabouleh, hummus and falafel, as well as new ones you may not have tried.

'¬ '¬ ;The Green Parent '¬S[Arto'¬"s] versions of staple Greek dishes'¬¦rely on the art of delicate spicing to make very little into a feast. His thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking'¬¦including warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries.'¬ '¬ ;The Topic '¬S[Arto'¬"s] brilliant book includes'¬¦enough delights to turn a glut into a feast.'¬ '¬ ;Stella Magazine "The recipes'¬¦glow. They openly embrace the full spectrum of ethical eating, but most importantly, this is a book of delicious, exquisite food; simple to make [yet] exotic enough to tempt jaded palates.'¬ '¬ ;The Gastronomer'¬"s Bookshelf.