Those inter­est­ed in exot­ic cuisines featur­ing healthy foods will find trea­sures in Dahlia Abra­ham Klein’s col­or­ful cook­book. She comes from a fam­i­ly of Sephardic Jews who trav­eled the Silk Road as mer­chants, bring­ing home cook­ing tra­di­tions from many dif­fer­ent cul­tures. The author begins with chap­ters on her fam­i­ly his­to­ry and her per­son­al jour­ney, and moves on to using local, sus­tain­able, organ­ic ingre­di­ents. She pro­vides detailed infor­ma­tion about spices, tofu, legumes, and rice. Each recipe begins with brief cul­tur­al and his­tor­i­cal notes about the dish, accom­pa­nied by col­or illus­tra­tions that will tempt cooks to head straight for the kitchen. The recipes are labeled veg­an, gluten free, and dairy free, mak­ing it easy for kosher cooks to incor­po­rate them. Bukhar­i­an Veg­an Chopped Liv­er, Spana­korizo, Per­sian Egg­plant Stew, Casablan­ca Quinoa, and Orange Blos­som Date Balls are among the tempt­ing del­i­ca­cies that Abra­ham- Klein offers. Pump­kin soup, Mint­ed Beet Sal­ad, and Shawar­ma-spiced Pota­to Wedges will add fla­vor to any table. Any­one inter­est­ed in eth­nic cuisines and a healthy diet will find many ideas for cre­ative meals in this book.

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