Part history and part cookbook, Lilia Zaouali’s investigation into the development and spread of classic Arab cuisine makes absolutely fascinating reading. In his foreword, Charles Perry, author of Medieval Arab Cookery, notes that there are more cookbooks in Arabic from before 1400 than in the rest of the world’s languages put together – which explains the Islamic world’s incredibly refined and elegant cuisines. The first half of the book gives cultural background and culinary context; the second half gathers a selection of original recipes drawn from medieval culinary sources along with 31 contemporary North African recipes that evoke the flavours of the Middle Ages. Impress your friends by whipping up Moroccan bestilla(pigeon pie) – it and other recipes are easy to make and oh-so-delicious!