100 books like The New Book of Middle Eastern Food

As an American living and cooking in Sicily for almost sixty years, I have soaked up Sicilian cuisine and culture both through research and by osmosis, delighting in discovering how the food I was preparing reflected the island’s position in history and geography, a meeting point for almost all the civilizations of the Mediterranean. My first book, a memoir of my life here entitled On Persephone’s Island, was followed by Pomp and Sustenance. Twenty-five Centuries of Sicilian Food, the first book on Sicilian cuisine to be published in English. Six more books on different aspects of Sicilian food and culture, in English or in Italian, have followed.

As an American living and cooking in Sicily for almost sixty years, I have soaked up Sicilian cuisine and culture both through research and by osmosis, delighting in discovering how the food I was preparing reflected the island’s position in history and geography, a meeting point for almost all the civilizations of the Mediterranean. My first book, a memoir of my life here entitled On Persephone’s Island, was followed by Pomp and Sustenance. Twenty-five Centuries of Sicilian Food, the first book on Sicilian cuisine to be published in English. Six more books on different aspects of Sicilian food and culture, in English or in Italian, have followed.

Food and architecture have been dual passions in my life for as long as I can remember. My grandparents had a hotel in Bournemouth, and I can still recall my fascination with the way everything changed as I passed through the green baize doors between the service areas and the public rooms. I became an architect, but food was always there in the background, and much later, I realised how I could bring the two together in order to describe the world in a completely new way. This led to my first book, Hungry City, and its follow-up Sitopia, both of which have changed the way I see the world. 

As an American living and cooking in Sicily for almost sixty years, I have soaked up Sicilian cuisine and culture both through research and by osmosis, delighting in discovering how the food I was preparing reflected the island’s position in history and geography, a meeting point for almost all the civilizations of the Mediterranean. My first book, a memoir of my life here entitled On Persephone’s Island, was followed by Pomp and Sustenance. Twenty-five Centuries of Sicilian Food, the first book on Sicilian cuisine to be published in English. Six more books on different aspects of Sicilian food and culture, in English or in Italian, have followed.

I’m a home cook, not a restaurant chef. I add a pinch of this and splash of that. As a chronicler of other people's culinary habits, I need to understand why we cook the way we do. At its simplest and most basic, what goes into the ancestral cooking-pot depends on who we are, where we live, and where we come from. Which is why whenever we want to remind ourselves who we are, we look for traditional recipes in culinary bibles produced at moments of change. I was born at a moment of change myself, in bombed-out London in 1941, at the height of the Blitz.  

I'm an ex-pastry chef at Zuma London, current food blogger and creative director at Blondelish.com and YumCreative.com. I cook and shoot food photos and videos for 10 hours a day, almost every day of the week and I wouldn't have it any other way. I consider myself an artist and cooking is an expression of my inner self. I started cooking about 15 years ago as a hobby and within a year I took it to the next level by attending a 1-year class at Southgate College in London and getting my Chef Diploma. Right after that, I landed a job as a pastry chef at Zuma London which quickly transformed me into a pro. 

Some people travel through food–they seek out authentic foods when they are travelling, visit certain places just to eat their specialties, and travel from their own kitchens when they are at home. This book list is for them. The same has always been the case with me, and I have continued this habit of exploring culture through food in the writing of my own cookbooks. Amber & Rye was the book for which I physically travelled the most, and my partner did all the travel photography too, so it was a family experience.

I was infuriated to learn how my government was misrepresenting the recent war in Syria. I learned of this deceit from Syrians who had fled their war-torn country and relayed a very different narrative from the one we're all hearing. From 2016-17 Baylor University’s Institute for Oral History sponsored and archived our collection of audio-recorded interviews of Syrian Christians. This book is the end result of their entrusting us with their harrowing testimonies. I'm a Senior Lecturer in History at Baylor University. I routinely teach, among other courses, the history of the United States from a Global Perspective in which I discuss with my students the same lessons I learned while writing Syria Crucified.

Growing up during the Cold War, I became interested in Communism early. I read about how the Communist International worked to spread the world revolution. Despite its Eurocentrism, Communism appealed to people in Asia, Latin America, and Africa. However, it failed to make meaningful inroads in the Middle East. I wanted to know why. When I trained to become a historian, my curiosity turned towards the Arab world. I decided to combine my two interests and research the history of Arab Communist movements. I discovered a fascinating world of firebrand activists struggling against the tide of nationalism, fascism, and religious bigotry. I hope you find these books as gripping as I did.

Steven A. Cook is the Eni Enrico Mattei senior fellow for the Middle East and Africa studies and director of the International Affairs Fellowship for Tenured International Relations Scholars at the Council on Foreign Relations (CFR). He is a columnist at Foreign Policy magazine and an expert on Arab and Turkish politics as well as U.S. Middle East policy.