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Arabesque : A Taste of Morocco, Turkey, and Lebanon: a Cookbook by Claudia Roden (2006, Hardcover)
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- Buy It NowArabesque: A Taste of Morocco, Turkey, and Lebanon: A Cookbook (030726498X)
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About this product
Product Identifiers
PublisherKnopf Doubleday Publishing Group
ISBN-10030726498X
ISBN-139780307264985
eBay Product ID (ePID)12038288104
Product Key Features
Book TitleArabesque : a Taste of Morocco, Turkey, and Lebanon: a Cookbook
Number of Pages352 Pages
LanguageEnglish
TopicRegional & Ethnic / Turkish, Regional & Ethnic / African, Regional & Ethnic / Mediterranean, Regional & Ethnic / Middle Eastern
Publication Year2006
IllustratorYes
GenreCooking
AuthorClaudia Roden
FormatHardcover
Dimensions
Item Height1.1 in
Item Weight44.9 Oz
Item Length9.9 in
Item Width7.7 in
Additional Product Features
Intended AudienceTrade
LCCN2006-045258
Dewey Edition22
Dewey Decimal641.5956
SynopsisIn this enchanting cookbook filled with history, stories, and more than 150 recipes, the leading authority on Middle Eastern and North African food revisits the three countries with the most exciting cuisine, discovering new dishes and reworking classics to make them easier to make--and more delicious--for today's home cook. 100 color photos., In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic "A Book of Middle Eastern Food." Now, in her enchanting new book, "Arabesque," she revisits the three countries with the most exciting cuisines today--Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes--all of them made even more accessible and delicious for today's home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored "tagine"s; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of "mezze" (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as "kibbeh," meatballs with pine nuts, and lamb shanks with yogurt. Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens., In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque , she revisits the three countries with the most exciting cuisines today--Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes--all of them made even more accessible and delicious for today's home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagine s; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh , meatballs with pine nuts, and lamb shanks with yogurt. Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our own home kitchens., Morocco, Turkey, and Lebanon offer some of the world's most exciting cuisines. In this delectable cookbook, the award-winning, bestselling author of The Book of Jewish Cooking and Claudia Roden's Mediterranean translates the subtle play of flavors and cooking techniques to our own home kitchens. Interweaving history, stories, and her own observations, she gives us 150 of the most delicious recipes: some of them new discoveries, some reworkings of classic dishes--all of them made even more accessible and delicious for today's home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagine s; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh , meatballs with pine nuts, and lamb shanks with yogurt., Morocco, Turkey, and Lebanon offer some of the world's most exciting cuisines. In this delectable cookbook, t he award-winning, bestselling author of The Book of Jewish Cooking and Claudia Roden's Mediterranean translates the subtle play of flavors and cooking techniques to our own home kitchens. Interweaving history, stories, and her own observations, she gives us 150 of the most delicious recipes: some of them new discoveries, some reworkings of classic dishes--all of them made even more accessible and delicious for today's home cook. From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagine s; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet. From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings. From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh , meatballs with pine nuts, and lamb shanks with yogurt.
LC Classification NumberTX725.A7R63 2006
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Ratings and Reviews
Most relevant reviews
- Nov 30, 2021
Huge Disappointment
I have been to all 3 countries, several times. I expected so much more from this book. Sorry I bought it. Recipes that I thought surely would be there are not. Dishes that I fell in love with and were offered many times in my travels are not included. I already have recipes for many of the dishes in this book, and the ones I have are much more authentic. There is definitely a lack of spice in most of these recipes. It's as if it's been "middle Americanized". If you love the food from this region, don't waste your money on this book.Verified purchase: YesCondition: New
- Dec 31, 2015
as advertised
Verified purchase: YesCondition: New
- Nov 26, 2023
Perfect
PerfectVerified purchase: YesCondition: Pre-owned
