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. Account Options Sign in.

Claudia Roden was brought up in Cairo. That is how I get ideas, and techniques. From Lebanon, a cuisine of great diversity: From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: Sep 29, Celia Ozereko rated it it was amazing Shelves: The text was interesting, and the receipes looked yummy.

Want to Read Currently Reading Read. Maybe that is why some dishes have more than two tablespoons of olive oil in a serving! Mar 14, Yasmine Alfouzan rated it really liked it Shelves: Her other books are OK but always useful — esp her culinary tour of Italy.

From Morocco, the most exquisite and refined cuisine of North Africa: Among them are ginger, saffron, cinnamon, cumin, coriander, allspice, pomegranate concentrate, mastic, orange blossom and rosewater. Mar 06, Carolyne Thornton rated it really liked it.

I actually love accurate universal measurements, so I prefer this one. I liked how she noted the differences btwn the various cuisines. 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. There are a few countries of the area which are left out such as Libya. Read it Forward Read it first.

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The country lebnaon seemed pretty thorough and interesting as well. I’ve made a tugkey recipes from this, and mostly they’ve turned out well. I agree with earlier posters who love the hardcover edition. I am particularly thankful for being introduced to orange blossom water from this book. I enjoyed that this cookbook had recipes lrbanon three different Middle Eastern regions.

While I wouldn’t keep this for my shelves, I would definitely borrow it from the library again. Such a beautiful book. One thing I did enjoy about the recipes lebanpn this cookbook is that they use similar ingredients in many of the recipes. The pistachio cake with rosewater syrup and the lemon-yogurt cheesecake are both as good as they sound.

Recommended for food historians and those who like to cook delicious ethnic food. There are some hard-to-find specialty ingredients such as sumac or preserved lemon. It is used for design, such as in Moorish ceramics and damask cloth, and also in music and dance. All the recipes I have tried have been very good and even excellent. 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.

There’s a fair number of fairly simple regional recipes in this book, some of them as noted in the text keep well so the are good singles fare. Please try again later. Claudia Roden knows this part of the world so intimately that we anv in being in such good hands as she translates the subtle play of flavors and simple cooking techniques to our turmey home kitchens.

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Arabesque: A Taste of Morocco, Turkey, and Lebanon

Dec 18, Pages. If I see a copy of this at a used book store, I will probably buy it. So far, I’ve tried two things Substitutions are suggested but I think it is worth locating the recommended ingredients.

From Turkey, a tutkey sophisticated cuisine that arabesquue back to the Ottoman Empire yet reflects many new influences today: She completed her formal education in Paris and then moved to London to study art.

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

A bit disappointed in the Turkish recipe selection and would have preferred more. The photographs of the completed dishes always make me hungry when I’m flipping through the chapters. My library Help Advanced Book Search. Jan 13, Matthew Gatheringwater rated it really liked it Shelves: Not to have one for tirkey option in a cookbook where some of the foods are unfamiliar is annoying.

Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden

I have tried a few recipes, and have many more bookmarked Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon.

It gave you a broad range of recipes to moorocco from. What I’ve made so far: