La Cuisine égyptienne, des pharaons à nos jours traces the development of Egyptian cooking from ancient traditions to modern domestic practice. Drawing on historical continuity and regional foodways, the book presents Egyptian cuisine as a layered culinary culture shaped by the Nile, Mediterranean and Middle Eastern influences, religious customs, seasonal ingredients, and everyday family meals. It offers a cultural overview of dishes, ingredients, and techniques that connect ancient Egypt with contemporary kitchens, making it useful for readers interested in food history as well as practical cooking. The work frames recipes and culinary traditions within the broader story of Egypt’s social and cultural life, showing how meals preserve memory, identity, and local knowledge across centuries.

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