New Book of Middle Eastern Food

New Book of Middle Eastern Food

by Claudia Roden
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Hardcover(Revised)

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Overview

New Book of Middle Eastern Food by Claudia Roden

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.

Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.

Throughout these pages she draws on all four of the region's major cooking styles:
        -        The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts
        -        Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes
        -        The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries
        -        North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines

From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions.

Product Details

ISBN-13: 9780375405068
Publisher: Knopf Doubleday Publishing Group
Publication date: 09/28/2000
Edition description: Revised
Pages: 528
Sales rank: 101,295
Product dimensions: 7.73(w) x 9.55(h) x 1.63(d)

About the Author

Claudia Roden was born and raised in Cairo. She completed her formal education in Paris and then moved to London to study art. She travels extensively as a food writer. Her previous books include the James Beard Award-winning Book of Jewish Food, as well as Coffee: A Connoisseur's Companion, The Good Food of Italy--Region by Region, Everything Tastes Better Outdoors, and Mediterranean Cookery, which was published in conjunction with her BBC television series on the Mediterranean. In 1989 she won the two most prestigious food prizes in Italy, the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma, for her London Sunday Times Magazine series The Taste of Italy. She has won six Glenfiddich prizes, including 1992 Food Writer of the Year for articles in the Daily Telegraph and The Observer magazine, and the Glenfiddich Trophy awarded "in celebration of a unique contribution to the food that we eat in Britain today." In 1999 she won a Versailles Award in France, and Prince Claus of the Netherlands presented her with the Prince Claus Award "in recognition of exceptional initiatives and achievements in the field of culture." She lives in London.

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New Book of Middle Eastern Food 4.5 out of 5 based on 0 ratings. 4 reviews.
SarahDW More than 1 year ago
It took me awhile to pick this book out. I was at Barnes and Nobel with every mid-eastern cookbook open at one point or another. In each book I decided to look up Kibbi (who knew it could be spelled so many other ways). I looked at the complexity and also at ingredients. I remember having it in college and then in Lebanon with lamb, bulgar, and pine nuts, plus unknown seasonings. This cookbook had several variations from different regions. Even the beginning of the book has interesting details about the authors history and travels. I don't think I've ever actually read a cookbook until this one. I keep this book out in the sitting area off the kitchen for browsing and new ideas.
Guest More than 1 year ago
I have 5 other Middle Eastern Cookbooks, as well as my husbands grandmothers handwritten recipies, and while this cannot compete with them it comes close. All the recipies that I have tried are very good. I recently had Kefta Mashwe at a local restraunt and went back to find it in this cookbook, it tasted exactly like what I had in the restraunt. Of all the Store bought cookbooks I have (Over 150) this one is one of my favorites.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
If you have traveled these areas, this is a wonderful way to remember where you have been and what you have experienced