Hi,
I am an instructional designer and writer. I have previously worked with Accenture Consulting, where I have created training material for clients from all over the globe. My specialty is to deliver neat and concise articles that are grammatically correct and get the message across without clutter. Below is a snippet of an article (a book review) that I had written previously:
"Can’t tell your Za’atar from Surmac? Want to know everything about sfendi, maamoul, dugh, baklava, and a bunch of other Middle Eastern goodies that are hard to pronounce? Claudia Roden’s The New Book of Middle Eastern Food is by far the best book on this subject available in the market.
Being a big Middle Eastern food buff, I just had to get my hands on this much talked about book. Despite the price, I trusted the author claims of having traveled and explored the Middle East extensively.
Claudia’s experience is only secondary to her extensive research and knowledge of the history of Middle Eastern food. The first few (ok, forty) pages comprise the elaborate history and culture of the Middle East, blended with Claudia’s experiences of living there. This is certainly something both Middle East food connoisseurs and newbies will appreciate.
And about the recipes, they’re absolutely authentic. Unlike most other books on this subject, the recipes are not modified to appeal to the wider market. Claudia even goes the extra mile by including local names of the dishes."