I've been slowly working my way through the recipes in the book and although I haven't finished all of them, I'm confident enough in them to give the book a high rating. The recipes are generally clear and the ingredients are easy to find (most of them are probably in your kitchen right now). After a while, you'll notice a lot of the recipes are similar; I imagine this is due to the fact that the family could pretty only eat what they were able to grow on the farm or buy and store for a long time. I like to think of the recipes as customizable. Once I know what they taste like (by following the exact instructions), I use them as a basis for further inspiration. My main suggestion is to reduce the salt in the recipes. Without refrigeration, salt helps keep things from spoiling. Now that we have refrigerators, there's no need to eat fistfuls of salt.

In addition to the recipes themselves, Salloum provides background about his family and about the foods he's selected to feature. Arab Cooking on a Prairie Homestead was incredibly informative, and I'd like to purchase a (digital) copy someday so I can more easily find what I'm looking for.