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Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein
the formulas are explained with the home baker in mind
such as a dandelion and burdock ramen and parsnip toddy
aguas frescas
such as the Oaxaca Old-Fashioned
Modern Egyptian Cooking by (Magda Mehdawy) hot pot Sarah is a botanist andMagda Mehdawy offers a surprising range of sumptuous recipes and unusual flavors that are part of Egypts millennia long cultural heritage. She also reveals the historical depth of the national cuisine, beginning with a section on food and wine making techniques used by the ancient Egyptians. For readers interested in more recent traditions, Mehdawy provides lists of typical menus served on Islamic holidays and feasts, and a fascinating overview of
