In this richly written, deeply inspired cookbook, celebrated food writer Claudia Roden covers the cuisines of three key players in its culture: Morocco, Turkey and. In the s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her. lay down, using the book he had just finished sheep than from books,” he answered. During the two abashed, and said.

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Arabesque: A Taste of Morocco, Turkey, and Lebanon

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. She completed her formal education in Paris and then moved to London to study art.

All the dishes I made from this book was a hit with my partner whose origins are Mediterranean.

Jan 13, Matthew Gatheringwater rated it really liked it Shelves: Feb 24, Elizabeth Theiss rated it really liked it Shelves: Open Preview See a Problem? From Morocco, the most exquisite and refined cuisine of North Africa: Apr 19, Pam rated it really liked it Shelves: Account Options Sign in.

tkrkey Her method for making couscous results in the fluffiest, tastiest couscous ever. Interweaving history, stories, and her own observations, she gives us of the most delectable recipes: Recipes are clearly and logically constructed and produce clean and balanced flavors from simple technique.

As expected, another gem from Claudia Roden.

‘Arabesque: A Taste of Morocco, Turkey, & Lebanon’

It is used for design, such as in Moorish ceramics and damask cloth, and also in music and dance. See all books by Claudia Roden.


Phyllo Dough Stuffed With Feta. The country introductions seemed pretty thorough and interesting as well.

Arabesque by Claudia Roden | : Books

Mar 14, Yasmine Alfouzan rated it really liked it Shelves: Roden gives the traditional recipe, as well as useful information on regional varieties thus the Lebanese knafe is equated with the Greek kataifietc. Sep 13, Hannah rated it really liked it Recommends it for: I wish this had more pictures that would communicate how awesome these dishes are.

Claudia Roden has written another fascinating cookbook, which not only gives lovely recipes with titles listed in Arabic and English, but also tells a history of the food in each country and how it is traditionally prepared. I’ve started using pomegranate molasses in so many non-Lebanese dishes that I wonder how I managed without araebsque for so long. The food issue of the New Yorker had a profile of Claudia Roden, which led me to head to go out and get a library card.

Want to Read Currently Reading Read. Her intensely personal approach and her passionate appreciation arabesqke the dishes delighted readers, while she introduced them to a new world of foods, both exotic and wholesome.

Preview — Arabesque by Claudia Roden. Mrs Roden continued to write about food with a special interest in the social and historical background of cooking.

Jul 07, Firefly rated it it was amazing. A Taste of Morocco, Turkey, and Lebanon. There’s a fair number of fairly simple regional recipes in morcco book, some of them as noted in the lf keep well so the are good singles fare.

Claudia Roden has been my mentor for 40 years. I have tried a few recipes, and have many more bookmarked Refresh and try again. Unfortunately, no nutritional information is published with the recipes.

There are some hard-to-find specialty ingredients such as sumac or preserved lemon. Please try again later. Many of these recipes are simple and quickly made and there are lots of great salads and vegetable dishes. Thanks for telling us about the problem. I didn’t bookmark that many recipes however simply because I have read many cookbooks on the topic, so most of them were nothing new. For those into Lebanese or Turkish food — this book is an essential reference.


I agree with earlier posters who love the hardcover edition. I love this beautiful book. Support the free press, so we can support Austin.

This one however, fills s niche. Claudia Roden gives a brief introduction to each recipe including suggestions for accompaniment, something sorely missing in most cookbooks. Inspired by Your Browsing History. Nov 20, Jamie Felton rated it it was amazing Shelves: With Arabesqueshe concentrates on three regions: It inspires one to get in the kitchen and get tactile and messy. They are studies of food in the context of peoples’ lives and environment; their traditions and their history.

Arabesque – a Taste of Morocco, Turkey, and by Claudia Roden – PDF Drive

The text was interesting, and the receipes looked yummy. Her Book of Middle Eastern Food has been my primary culinary resource and I have dissicated through over use a copy of the book for each of those decades. The book contains several beautiful photographs of different dishes my mouth watered more than once while trying to decide which recipe to attempt! The perfect gift for the adventurous and seasoned cook. And not only that, but Ms Rodens conversational style here can get a bit annoying if you are one of those people I have very mixed feelings about this book.