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Egypt is one of the world’s oldest civilizations, with diverse landscapes, people, and cultures. Egypt, the cookbook, leads the reader on a unique journey to explore its particular magic, with over 150 recipes thoughtfully curated from all over the country. From strikingly different landscapes come recipes like:

• SEA - try Grouper Freekeh from Port Said, Stuffed Duck from Damietta, or Fishermen's Soup from Alexandria.
• DESERT - serve up Mustard Greens Risotto from Dakhla Oasis, Lamb & Pumpkin Tagine with Couscous from Siwa or Stuffed Pigeon from Fayoum.
• RIVER - discover Fava Puree with Frizzled Onions from Minya, Halva Cream Brioche Buns from Kafr El Sheikh, Cumin Braised Beef from Luxor or Jute Mallow Omelet from Aswan.
• MOUNTAIN - enjoy the sweet delicacy of a Bedouin Tea Poached Pear and a traditional Mount Sinai Breakfast Spread.

Also included is a bonus, short Cairo section which includes heirloom recipes from a selection of Cairene families famous for their signature dishes.

Part culinary album, part travelogue, this book opens up the tastes, aromas, history, and love entwined in Egyptian cooking to the world, sparking conversation about ancient cooking methods and ingredients, and the ways in which cultures change across time. The authors visit extraordinary places, gathering recipes from Egyptians of all backgrounds: matriarchs, monks, bedouins, Nubians, Nile River farmers, Alexandrian Greeks and many more. With photography by Jonathan Gregson, and illustrations by Louis Barthélemy, Egypt is a visual extravaganza that will inspire both the avid cook and world traveller.

Details
Hardcover / 420 pages
Published 8 September 2026