My Egypt Cooking from my roots

Restaurateur Mina (Michael Mina: The Cookbook) presents an exciting celebration of his Egyptian heritage. Traditional dishes--including ta'ameya (fried fava bean patties), ma'amoul (date-filled cookies), and koshari (lentils, chickpeas, pasta, and rice served together in a tomato sauce with onions)--appear alongside his fresh spins on the classics. Instead of stuffing grape leaves with rice or ground meat, Mina opts for yogurt-marinated, spiced chicken thighs, and his take on an Alexandria fish fry gets anachronistically paired with tartar sauce. He finds creative ways to incorporate Egyptian flavors in harissa ratatouille, lamb meatballs with ricotta dumplings and date chutney, and kataifi-wrapped caramelized bananas. Clear instructions, plus an informative pantry list and glossary of Egyptian staples ("Picture hummus made with fava beans and you have bessara"), make this accessible for home cooks of all levels and familiarity with Middle Eastern cuisine. Vibrant photos and fascinating cultural tidbits ("There's proof in the tombs of ancient Egyptians that lentils have been eaten along the Nile for more than three thousand years") complement the recipes. The result will make for an outstanding addition to any kitchen library. Agent: Janis Donnaud, Janis A. Donnaud & Assoc. (Oct.)