★More than 100,000 copies sold of its previous edition.
★Rights sold: Catalan and Spanish (Spain and Latin America)
★This new edition of Arabian Flavours: Recipes and Tales of Arab Life, originally published in the 1990s in Spanish and Catalan and translated into many languages, received the prize for the best foreign cuisine cookery book at the Salon Livre Gourmand 2000 in France.

Linking a culture's food to its history and politics, this collection of recipes offers unique insight into real Middle Eastern cuisine and
family life. This distinctly different guide to Arab cooking provides authentic recipes for salads, meats and desserts accompanied by thoughtful tales of Arab culture, etiquette and history. As the author recollects his childhood in Nablus, adventures in the Maghreb, tales of Bedouin women and various religious customs, he reveals the ancient traditions tied to the food at a Middle Eastern dinner table.
The simple and inexpensive recipes include falafel, hummus, couscous, rice, oven-cooked meats and traditional salads, soups and sweets. An appetizing mix of food and history, this cookbook explores the knowledge, technical skills, religious teachings, climate and lifestyle necessary to fully savour the tastes of a true Middle Eastern meal.

Salah Jamal
Salah Jamal (Nablus, Palestine, 16 October 1951) is a Catalan doctor, historian and writer of Palestinian origin. He delivers lectures in many disciplines and contributes to several media outlets. He has been professor of Cultural Diversity at the University of Vic and teaches in the master's degree on the Arab and Islamic World at Barcelona University. Jamal is also the author of the essays Palestina, ocupació i resistència. Manual pràctic de la qüestió palestina i el conflicte àrabo-israelià, Catalunya en quatre pinzellades, La resistencia de la economía palestina and Allò que cal saber sobre els àrabs and the novel Lluny de l'horitzó perfumat.

Marta Torrent
Marta Torrent graduated in History at the Universitat de Barcelona, also studied photography, audiovisual techniques and jewelry. She combines all these disciplines both in her professional life and her personal work.
Her photographs have been published in magazines and books like Mermeladas y conservas del convento, Recetas del Monasterio de Santa Paula, and Dulces del convento, recetas del Monasterio Santa Maria del Socorro.