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Digital Subscriptions > Quill & Quire > July/August 2018 > Page To Plate

Page To Plate

Taste some of the season’s most appetizing titles



The Scent of Pomegranates and Rose Water

The last Schmaltz: a very Serious cookbook

Anthony Rose and Chris Johns

Appetite by Random House, Oct.

Toronto restaurateur Anthony Rose teams up with food and travel writer Chris Johns to share his stories and recipes, including the much-loved Fat Pasha Cauliflower.

The Scent of pomegranates and rose Water: reviving the beautiful Food Traditions of Syria

Habeeb Salloum, Leila Salloum Elias, and Muna Salloum

Arsenal Pulp Press, Oct.

Habeeb Salloum is one of the country’s most passionate and prolific advocates for Syrian culinary traditions, and at 94 years old, he shows no signs of slowing down. Together with his daughters he researched 18th- and 19th-century food, adapting recipes for modern palates.

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