Since its original publication in 1984, Samia Abdennour's Egyptian Cooking has become a true classic. From hearty staples like foul midammis and kushari to more complex meals such as roast leg of lamb and baked stuffed fish, Egyptian Cooking runs the gamut of the national cuisine. Now, in this revised ...
In the first century AD, a rebellious young woman finds her voice . . . The stunning New York Times bestseller from the author of The Secret Life of Bees and The Invention of Wings.