…One less pleasant note must be added. Modern jets and international business enterprise are breaking down the age-old gastronomic heritage of the Middle East, enfeebling it or shouldering it aside to pander to Western tastes in food. This book may be one of the last to bite into the subject in its pristine, mouth-watering state. So here, while time and the demons of progress still spare it, is one of the world’s great cuisines. — Harry G. Nickles
Images form Middle Eastern Cooking, publish in 1969 by Time Life.
This set at hi-res on flickr