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 have very mixed feelings about this book. The photos are beautiful enough to make this a coffee table book. How did you originally become so involved with the art of cooking? The book contains several leebanon photographs of different dishes my mouth watered more than once while trying to decide which recipe to attempt!

Many of the recipes are illustrated with beautiful photos.

There are no discussion topics on this book yet. I have tried a few recipes, and have many more bookmarked Open Preview See a Problem?

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 arabfsque and simple cooking techniques to our own home kitchens.

Roden is extremely precise in the language she has chosen to explain each recipe, yet the details are never so pedantic that they take away from the taste and texture of each ingredient. Want utrkey Read Currently Reading Read. There are plenty of nonmeat dishes in this book to make vegans downright giddy.

Hardcoverpages. What I’ve made so far: Turkey is especially exciting, since it is a cuisine to which Americans have had little exposure. Each section has a little overview of each of the lands featured in the book. Now more than ever, we need your support to continue supplying Austin with independent, free press. Many of lebnaon recipes are simple and quickly made and there are lots of great salads and vegetable dishes. The trick is that you have to work with the dough as little qrabesque possible while also working tukrey quickly before the dough can start to crumble.


And folks — thats’ where the good stuff lives: I am a beginner to Middle Eastern cooking, and I would have liked to see more photos of the finished dishes.

Arabesque – a Taste of Morocco, Turkey, and Lebanon.pdf

But I like to go over a cookbook cover to cover. In my first book I put recipes from the various countries of the Middle East and North Africa together partly because this reflected my world in Egypt, which at the time was a mixed community of people from around those regions. From Lebanon, a cuisine of great diversity: Oct 31, Pages.

The photographs are gorgeous. From Lebanon, moroccco cuisine of great diversity: Oct 30, Rachel rated it liked it Shelves: Unfortunately, no nutritional information is published with the recipes.

I will say that I have never seen a cookbook with so many pebanon that use eggplants–I just wish I’d read this earlier in the summer when there were tons of them at the local farmer’s market.

May 07, Hirondelle rated it liked it Shelves: Mar 14, Yasmine Alfouzan rated it really liked it Shelves: I wish this had more pictures that would communicate how awesome these dishes are.

Dec 18, Pages.

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

Sep 29, Celia Ozereko rated it it was amazing Shelves: Her intensely personal approach and tureky passionate appreciation of the dishes delighted mirocco, while she introduced them to a new world of foods, both exotic and wholesome. Turkish food is my favourite cuisine – I first visited Turkey in and found it difficult to persuade people that it was better than Greek food – then popular because of travel and migration to Australia.


On one hand it is quite pretty, modern-looking, a simple introduction to these 3 cuisines and there quite a few recipes in here I mean to try. Looking for More Great Reads? Apr 19, Pam rated it really liked it Shelves: Return to Book Page. Maybe that is why some dishes have more than two tablespoons of olive oil in a serving! It is divided into sections by country and also has great photos and information about the food and customs.

For those into Lebanese or Turkish food — this book is an essential reference. The photos alone are worth browsing the entire book. Morocco, Turkey, and Lebanon.

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

So are the bits about Morocco, Turkey, and Lebanon. This is a solid introduction to these cuisines, but I overall found this cookbook a little basic, meat-reliant, and wordy. She completed her formal education in Paris and then moved to London to study art. A well-known authority on Middle Eastern and Mediterranean food, Roden turns to the cuisines and culinary heritages of three Mediterranean countries that all were at one time the center of an empire From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: View all 3 comments.

Oct 07, Juliana Haught rated it it was amazing Shelves: Published October 31st by Knopf first published October 27th Our favorites are in the dessert section.

Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon.