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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I was an art student in London when my parents joined me and my two brothers. I am a beginner to Middle Eastern cooking, and I would have liked to see more photos of the finished dishes. Mar 14, Yasmine Alfouzan rated it really liked it Shelves: Thanks for telling us about the problem.

I actually love accurate universal measurements, so I prefer this one. I’ve made a few recipes from this, and mostly they’ve turned out well. Sep 29, Celia Ozereko rated it moroccl was amazing Shelves: This failing is ad up for in this book.

Lamb, poultry, and seafood are all well-represented, as are sides and desserts. Claudia Roden was born and raised in Cairo. Read it Forward Read it first. 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.

A Taste of Morocco, Turkey, and Lebanon. What are you currently working on? What she writes about Turkey — the demographic shift, the culinary traditions and the cultural pretences makes a lot of culinary sense in the light of what may be offered in your locale.


There are similarities in the recipes of these countries but each has it’s own version of the various dishes and they can be significantly different.

Review: ‘Arabesque: A Taste of Morocco, Turkey, & Lebanon’ – Food – The Austin Chronicle

They are studies of food in the conte Claudia Roden has been my mentor for 40 years. A masterful work, Roden’s Arabesque is a winner in every respect.

I have arabrsque mixed feelings about this book. 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. Roden gives the traditional recipe, as well as useful information on regional varieties thus the Lebanese knafe is equated with the Greek kataifietc. The recipes are also easily adaptable when you have trouble getting an ingredient.

As expected, another gem from Claudia Roden. I’ve started using pomegranate molasses in so many non-Lebanese dishes that I wonder how I managed without it for so long.

Roden lives in London. I love this book, I have used a lot of the recipes and each one I have tried has been great. Among them are ginger, saffron, cinnamon, cumin, coriander, allspice, pomegranate concentrate, mastic, orange blossom and rosewater. Everything I’ve tried so far has turned out well.

We are experiencing technical difficulties. It was the only title I could find z could represent the cultures all three cuisines share. She also includes bits and pieces of information about culinary history, traditions and practices in each area. Jun 04, Dave Riley rated it it morofco amazing Shelves: Refresh and try again.

I became involved in cooking when my parents, together with the Jewish community, were forced trukey leave Egypt as a result of the Suez crisis and the war with Israel.


Aug 25, Jacki rated it really liked it. I just wanted to let people know that you’re missing out on the amazing illustrations and book design if you get this as an e-book.

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

For those into Lebanese or Turkish food — this book is an essential reference. This one however, fills a niche. She travels extensively as snd food writer. There are plenty of nonmeat dishes in this book to make vegans downright giddy. Photos give a fast idea of ingredients and also presentation, it’s a helpful visual. Interweaving history, stories, and her own observations, she gives us of the most delectable recipes: Published October 31st by Knopf first published October arabesaue She completed her formal education in Paris and then moved to London to study art.

Starting as a painter she was drawn to the subject of food partly through a desire to evoke a lost heritage – one of the pleasures of a happy life in Egypt.

Maybe that is why tsate dishes have more than two tablespoons of olive oil in a serving! Claudia Roden has been my mentor for 40 years. The pistachio jorocco with rosewater syrup and the lemon-yogurt cheesecake are both as good as they sound.

The photos alone are worth browsing the entire book. A bit disappointed in the Turkish recipe selection and would have preferred more. Jul 26, Heidi rated it liked it.