I think it is only a ‘Muslim’ cook book insofar that it contains recipes from countries in which populations now predominantly adhere to Islam. In a roughly broad line from Algeria to Indonesia. Picking up Maldives etc. I imagine these meals are made at any time, not just Ramadan.
What I have learned is that the Ramadan is nothing like a month’s fast, or depriving yourself of something for a month. It is akin to the fasting diet 16/8 window (albeit eating window at night) , with the difference is that you can stuff your face during that window every single night of Ramadan. So, it has been interesting in that respect. I had thought it was like the really austere Lenten fast that some Orthodox adherents follow. They really do deprive themselves, with little sustenance, for nigh on 55 days.
The recipes are really feast like. The desserts quite rich. Not everyone will like everything, and you’d probably omit/substitute some of the higher calorie ingredients. However, I do that with some of Delia Smith’s recipes too. One or two of the dishes seem to be a big effort, but still interesting. Plenty of pictures, so you know what it is going to/ supposed to look like.