Who titled this book?

While trying to figure out how to cook, I've also been trying to lend a more international flavour to my palate. That's meant that I've got volumes lying on my bookshelves with titles such as:

• The Key to Chinese Cooking,
• The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa,
• The New Book of Middle Eastern Food, and
• The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio De Janeiro.

Of books in that class, I've got one with a particularly unappealing title:

Strangely enough it's actually quite a good book. The reviews checked out but I was still quite skeptical getting the thing. (Of course, I paid maybe $5 for the thing so it wasn't much of a risk).

I have to admit that a lot of these books are rather over-ambitious as they attempt to cover large geographical regions in which there are likely to be significant variations.

On the other hand, sometimes I wonder if there's a wormhole connecting up Morocco directly to the Indian subcontinent as a number of the dishes are quite similar. (Of course the term "Middle Eastern" in the one book I mentioned earlier could probably be fairly accurately replaced with "Islamic", as it covers roughly all regions in which Islam currently dominates. Looking to make some homemade falafel, it took a while before I realized that Israeli falafel - which I've eaten more of is based on garbanzo beans (chick peas) versus the fava-bean falafel in, e.g., Egypt)