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From Barnes & NobleBookseller's Report
James Beard called Caludi Roden's 1972 Middle Eastern cookbook "a landmark in the field of cookery," but in those distant days, most of these recipes from places like Tunisia and turkey seemed more like curiosities than like cuisine. this new, entire rewritten recipe book enters a world far more cosmopolitan and curious, and many of Roden's meals will appeal especially to vegetarians and other health-conscious cooks. The author's own reminiscences place these preparations within cultural contexts that we can all appreciate.