Evolving Cuisine and Culture in Middle Eastern Cooking. Medieval Arab Cookery, translated, with essays, by Maxime Rodinson, A.J. Arberry, and Charles Perry. 515 pages, index. Devon: Prospect Books, 2001 £35 (Cloth) ISBN 0-907325-91-2 A Taste of Thyme: Culinary Cultures of the Middle East, edited by Sami Zubaida and Richard Tapper. 280 pages, bibliography, index. London: Tauris Parke Paperbacks, 2000. $17.95 (Paper) ISBN 1-86064-603-4

Wiley, Joyce N.

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