Arabesque: A Taste of Morocco, Turkey, and Lebanon by Claudia Roden
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- ISBN 10 0307493970
- ISBN 13 9780307493972
- Published Dec 18 2008
- Page Count 352
- Language English
- Countries United States
- Publisher Knopf
- Imprint Knopf Publishing Group
Publishers Text
In the 1960s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her enchanting new book, Arabesque, she revisits the three countries with the most exciting cuisines today--Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us 150 of the most delectable recipes: some of them new discoveries, some reworkings of classic dishes - all of them made even more accessible and delicious for today's home cook.
From Morocco, the most exquisite and refined cuisine of North Africa: couscous dishes; multilayered pies; delicately flavored tagines; ways of marrying meat, poultry, or fish with fruit to create extraordinary combinations of spicy, savory, and sweet.
From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: a delicious array of kebabs, fillo pies, eggplant dishes in many guises, bulgur and chickpea salads, stuffed grape leaves and peppers, and sweet puddings.
From Lebanon, a cuisine of great diversity: a wide variety of mezze (those tempting appetizers that can make a meal all on their own); dishes featuring sun-drenched Middle Eastern vegetables and dried legumes; and national specialties such as kibbeh, meatballs with pine nuts, and lamb shanks with yogurt.
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.
Other cookbooks by this author
- Arabesque: A Taste of Morocco, Turkey, and Lebanon
- Arabesque: Sumptuous Food from Morocco, Turkey and Lebanon
- Arabesque: A Taste of Morocco, Turkey, and Lebanon
- The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
- The Book of Jewish Food: An Odyssey from Samarkand to New York, with More Than 800 Ashkenazi and Sephardi Recipes
- The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day
- The Book of Jewish Food (25th Anniversary Edition)
- A Book of Middle Eastern Food
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- The Food of Spain
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- Foolproof Mediterranean Cookery: Step by Step to Everyone's Favourite Mediterranean Recipes
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- Guide To The Greek Menu
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