A medley of tastes.

More than a collection of recipes, this flavorful romp through Middle Eastern cooking is a story -- woven throughout with the rich culinary upbringing that author Rawia Bishara experienced growing up in Nazareth. The cookbook takes its structure from the traditions of Middle Eastern but pushes you to embrace new ways of combining familiar flavors and techniques. Using it as a guide, you'll pair Brussels sprouts with tahini and panko and eggplant with tomato and basil. Bishara has since moved to New York to open her restaurant Tanoreen, and her book reflects that piece of her culinary journey as well.

Comes with a signed bookplate.