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When reading this book, anticipate more than a taste of Iraqi food, expect a cultural immersion experience, which will cater to your culinary senses and intellect alike, an experience that I hope will stay with you long after the book is finished and food cooked from it has been enjoyed. As a cooking guide, the backbone of the book is certainly the recipes themselves, lots of them, given in a clear and detailed way so that they may be easily prepared with rewarding results. And if the directions in some of the recipes happen to be somewhat lengthy, such as that for making authentic traditional tannour bread in the convenience of our modern kitchens, I earnestly hope you will bear with me, for good food, like anything else worthwhile having in our lives, cannot be rushed.