Jordan’s cuisine is famous for its breathtaking Levantine flavors. For the Jordanians, there is no real amount for the best traditional food they are proud of. It is not too difficult to enjoy these spectacular traditional dishes, especially when you can take advantage of today’s cookbook market. Start your quest to find and bring the best of traditional Jordanian food to your table through these 6 best Jordanian cookbooks we offer below.
Recipes and Remembrances from an Eastern Mediterranean Kitchen: A Culinary Journey through Syria, Lebanon, and Jordan
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“Very Good Culinary History of Lebanon, Syria, and Jordan”- B. Marold
“Recipes and Remembrances from an Eastern Mediterranean Kitchen” has been acclaimed as a masterpiece with numerous Eastern Mediterranean classics. The book reflects a welcome mix of scholarship and entertaining reading.
In addition, the author has also included impressive culinary history, many personal reminiscences, valuable information on traditions, ingredients, and meals, stunning period illustrations, and much more.
About the author: Sonia Uvezian was born in Beirut, Lebanon. She is the leading authority in the Middle East and the Caucasus and a James Beard Award winner. Uvezian is the author of 6 other highly acclaimed cookbooks.
She has some books that have been selected by the Book-of-the-Month Club and published internationally. The author has also contributed articles and recipes to Bon Appétit, Gourmet, Vogue, and numerous other publications.
The Food and Cooking of Lebanon, Jordan and Syria: A vibrant cuisine explored in 150 classic recipes: authentic dishes shown step by step in 600 vivid photographs
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“Highly recommended. Well written and illustrated, and most of all authentic and GOOD.”- David
In the introduction part of this book, you will be given some information about the history, geography, religion, climate, and festivities of the food and its influence on the cuisine here. In addition, this beautiful book presents a selection of classic regional recipes.
This book will allow you to explore a rich culinary scene through more than 600 photos, this book captures the essence of Lebanese, Syrians, and Jordanian cooking.
About the author: Ghillie Basan is a cooking writer, journalist, and restaurant critic. She is trained by Cordon Bleu and owns several critically acclaimed cookbooks, including Flavors of Morocco and best-selling Tagines & Couscous to Ryland Peters & Small. Ghillie Basan lives in the Scottish highlands and runs famous cooking workshops.
Her book “Vegetarian Tagines & Couscous: 65 delicious recipes for authentic Moroccan food” will also be mentioned later in this article.
Jordanian Cooking: Step By Step
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“This cookbook was recommended by a friend who grows her own herbs and uses them in these recipes. The taste test was yummy!”- Molly
In this beautifully illustrated cookbook, the author will provide you with a wide range of delicious traditional Jordanian recipes to please all diners. In particular, the detailed explained step-by-step recipes will suit everyone of all levels whether inexperienced cooks or experienced cooks.
About the author: Lina Chebaro Baydoun and Nada Mosbah Halawani are good food writers. This is their only cookbook that presents and demonstrates the effects of traditional Jordanian cuisine on the authors.
The New Book of Middle Eastern Food: The Classic Cookbook, Expanded, and Updated, with New Recipes and Contemporary Variations on Old Themes
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“This book is awesome!! The author’s instructions are very easy to figure follow and most ingredients are easy to find”- N. Brown
In this new version, the author introduces more than 800 recipes, including aromatic variations that highlight a native dish: cinnamon and allspice from Turkey, fried garlic and cumin and coriander from Egypt, pomegranate syrup from Iran, sumac and tamarind from Syria and Lebanon, preserved lemon and harissa from North Africa.
Furthermore, she also came up with a simple approach to traditional dishes, using healthy ingredients, and a time-saving method without ever sacrificing any extraordinary taste, freshness, and texture. What special structure makes the cooking of this place unique in the world.
About the author: Claudia Roden is a culinary writer born and raised in Cairo. After completing her formal education in Paris, she moved to London to study the arts. She also owns James Beard award-winning books, including a book on Jewish food and a popular book on Middle Eastern cuisine.
In the UK, Arabesque won the Glenfiddich Best Food Book Award, the Andre Simon Memorial Fund Award for Best Food Book, and the Gourmand World Media Special Award of the Jury. She lives in London.
The Middle Eastern Kitchen: Authentic Dishes from the Middle East
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“Great collection of recipes from across the Mediterranean region”- Warren
From Turkey’s yogurt, honey, feta, and pomegranates to North Africa’s ras el hanout, rosewater, and dates, the variety in ingredients in the Middle East is manifested in the diversity of dishes in the area.
Most of the dishes in this book are for a quick, dummy, and flavorful weekend dinner. You will find 100 Middle Eastern recipes with simple step by step instructions. Along with that, the author also provides many color photos for dishes and cooking tips for them so you can be confident in every dish’s success.
About the author: “The Middle Eastern Kitchen: Authentic Dishes from the Middle East” is co-written by three authors, Rukmini Iyer, Pene Parker, and Becca Spry. They are all indigenous people with knowledge and experience in the culinary processing. This is their first book
The Essential Middle Eastern Cookbook: Classic Recipes Made Easy
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“Great book with tasty recipes.”- Foo-Ling Yu
This comprehensive book includes 100 classic recipes made simply to give you a real taste experience of one of the world’s most influential culinary regions.
Make your own and try delectable dishes like Lebanese Chicken Fatteh, Spiced Beef Tagine, Tabbouleh, and homemade Pita Bread with Hummus. All of the ingredients in each dish are easily found in the grocery store, but they still carry the authentic flavor and texture of every traditional meal.
About the author: Michelle Anderson is the author of more than 30 cookbooks focusing on a healthy diet and good food. The author worked as a professional chef for over 25 years in fine dining restaurants across North Africa and Ontario, Canada. She lives in Temiskaming Shores, Ontario, Canada, with her husband and two sons.
We hope you like this post and finally find out your favorite Jordanian cookbooks. Meanwhile, we welcome you to explore our site and discover more cookbook recommendations from the same cuisine below.
