"Noting the latitudinal boundaries of the countries in this handsome cookbook's subtitle, students of history will quickly get the gist. This ??East' to ??West' culinary journey is ??deeply rooted' in the author's Phoenician heritage, a legacy of trade and travel dating to antiquity. Yet the equally adventurous modern cook will appreciate the creative range of recipes offered here, rooted in tradition, yet updated for the contemporary, albeit sophisticated, kitchen. Starting in Malta, his ancestral home, chef Shane Delia provides a version of the island's signature dish: rabbit stew. Due east lies Lebanon, where traditional baked bulgar (kibbeh) is nuanced with tomato, mint and pomegranate molasses. From Turkey comes Delia's own twist on Turkish delight, made from fine semolina and candied, spiced pumpkin. Beautiful photographs highlight the rich diversity of these cultural cuisines.?

Chef Delia wants to reveal the breadth of flavors that extend from one end of the Mediterranean basin to the other. As a native of Malta, smack in the middle of the Mediterranean, he knows the region well. For untold centuries, traders have carted wares from Gibraltar to the Middle East and from Europe to Africa. This has given the region many commonalities despite the very diverse cultures surrounding the sea. Delia has special fondness for Maltese pastizzi, buttery-crusted bread dumplings stuffed with pork, peas, and mint, curiously marinated in decidedly Asian soy and fish sauces. Lebanon contributes chicken wings with sour cherry barbecue sauce. A Moroccan tagine enriches potatoes and eggplant with lamb and sprinkles of walnuts, dates, and ginger. Delia doesn't just reproduce the region's foods; he reimagines many of them radically, even to transgressing dietary laws by cooking pork belly with Iranian spicing. The color photographs throughout enhance the whole experience of this cookbook.