Arab Fairy Tale Feasts

The latest volume in the publisher’s “international storied cookbooks” series draws on the rich storytelling traditions of Arab peoples, who, a note specifies, “live in diverse communities with long histories and many different beliefs and customs.” Here, 14 tales capped with pithy morals are paired with complementary recipes, most of which require adult help. In “Juicy Apricots,” a girl sneaks into a Marrakesh garden, overeats its fruit, and has to be helped down by the gardener—a plot summed up as “the wit of the mischievous should be a warning to the wise.” Recipes for mehallabeyat qamaruddin (apricot pudding) and qamaruddin (apricot sheets) follow. Factoid boxes share additional information: “In Egypt, apricot kernels are ground and mixed with coriander seeds and salt to make a traditional snack called dokka.” Kazemi’s largely unlined, stylized illustrations employ a folkloric sensibility to render ingredients as well as human characters of various skin tones. Ages 8–12. (Sept.)