Whether simple applies to the recipes in this book is probably a subjective matter. His list of basic ingredients in the back of the book says a lot: Za’atar, Sumac, Urfa chilli flakes, Ground cardamom (ok then), Pomegranate molasses, Tahini (soi), Rose harissa, Dried barberries, Black garlic, Preserved lemons. It reads like a poem but probably surpasses “simple” for many a cook.

But  the dishes presented in the book are wonderfully original an dtasty, and  the book is beautifully illustrated.

Along with Harold McGee’s Keys to Good Cooking and Ottolenghi’s Plenty probably the new classics of cooking.