• SEA - try Grouper Freekeh from Port Said, Stuffed Duck from Damietta, Shakshuka with Olives, Feta & Mint from Marsa Matruh or Fishermen's Soup from Alexandria. • DESERT - serve up Mustard Greens Risotto from Dakhla Oasis, Lamb & Pumpkin Tagine with Couscous from Siwa or Stuffed Pigeon from Fayoum. • RIVER - discover Fava Puree with Frizzled Onions from Minya, Halva Cream Brioche Buns from Kafr El Sheikh, Cumin Braised Beef from Luxor or Jute Mallow Omelet from Aswan. • MOUNTAIN - Enjoy the sweet delicacy of a Bedouin Tea Poached Pear and a traditional Mount Sinai Breakfast Spread.

The authors have also included a bonus, short Cairo section which includes heirloom recipes from carefully picked Cairene families famous for their signature dishes.

Part culinary album, part travelogue, this book will finally open up the tastes, aromas, history and love entwined in Egyptian cooking to the world, sparking conversation about ancient cooking methods and ingredients, and the ways in which cultures change across time. The authors will visit extraordinary places, gathering recipes from Egyptians of all backgrounds: matriarchs, monks, bedouins, Nubians, Nile River farmers, urban socialites and many more.

Other cookbooks by this author

• Cairo Kitchen: Recipes from the Middle East Inspired by the Street Foods of Cairo
• Cairo Kitchen: Recipes from the Middle East Inspired by the Street Foods of Cairo