At 223 pages, this Ramadan inspired cook book, is organized with the holy month in mind, but provides recipes that will work the whole year through.  With a few pages of text, reflection, and background before each of the eight sections: Suhoor, Iftar, Mains, Breads, Spices & Chutneys, Dessert, Drinks, and Eid, the author allows for the pages filled with the recipes themselves to be clear and less cluttered.  The individual recipes feature a description for a header, with some encouragement and guidance of how to change the recipe up and make it your own.  Some recipes have pictures, some are just text, and some are followed by two page spreads that show plating, pairings, or guidance for preparation.  The book stays focused on food with minimal religious inclusions aside from the religious framing, nothing that would make the book limited to a Muslim kitchen.  I liked the organization and found it intuitive and look forward to trying many of the Somali dishes that stand out to me in making this a unique collection, and a benefit to my shelf.

The book feels authentic in both the way Ramadan is presented and celebrated, and the approach and constraints of preparing meals. The personal commentary is very relatable and does a good job of conveying the factual with the spiritual, the goals with the reality, the food with the nourishment, and the multitudes that exists at different stages of life and even a different times of the blessed month as tiredness and excitement compete. Whether you pick up the book to thumb through and read, or grab it to find inspiration for a meal, the book has a lot to offer and return to.