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Arabesque: A Taste of Morocco, Turkey, and Lebanon

by

Arabesque: A Taste of Morocco, Turkey, and Lebanon Cover

ISBN13: 9780307264985
ISBN10: 030726498x
Condition: Standard
Dustjacket: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

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.

Review:

"Roden, a leading authority on Middle Eastern and North African food and the James Beard Award-winning author of The Book of Jewish Food, provides a thoroughly enjoyable and fascinating look at the cuisines of Morocco, Turkey and Lebanon. Including bits of history, stories and more that 150 recipes, Roden reworks the classics, making them easier and more flavorful for today's home cook. By organizing the book by country, she makes it easy to plan meals from the same country or combine various recipes from each. In each recipe, flavors are exquisitely balanced, as in Moroccan Chickpea and Lentil Soup; Tagine of Chicken with Preserved Lemons and Olives; Turkish Lamb Stew with Eggplant Sauce and Roasted Quinces; or Squabs Stuffed with Date and Almond Paste. She gives proper homage to the Lebanese tradition of serving mezze little appetizers served with drinks such as Eggplant and Tahini Dip (Baba Ghanouj) and Spinach Pies. The simple desserts bring out some of the same ingredients from savory dishes such as nuts (in Pistachio Cake; Milk and Almond Pudding) as well as flowers, like Tiny Open Pancakes with Cream and Rose Petal Jam, or orange blossom water in Kataifi with Cream Filling. 93 color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)

Review:

"In addition to her recipes, Roden offers intriguing descriptions of regional specialties and street food that expand readers' understanding of these national traditions while enticing them into the kitchen." Booklist

Review:

"Each section opens with a fascinating insider's guide, providing both cultural and culinary history as well as information on specific ingredients and techniques." Library Journal

Synopsis:

In this enchanting cookbook filled with history, stories, and more than 150 recipes, the leading authority on Middle Eastern and North African food revisits the three countries with the most exciting cuisine, discovering new dishes and reworking classics to make them easier to make — and more delicious — for today's home cook. 100 color photos.

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 The Book of Jewish Food and the seminal A Book of Middle Eastern Food, as well as The Good Food of Italy — Region by Region, Everything Tastes Better Outdoors, and Mediterranean Cookery. In Britain Arabesque has won the Andre Simon Memorial Fund Award for Best Food Book, the Glenfiddich Best Food Book Award, and the Gourmand World Media Special Award of the Jury. Ms. Roden lives in London.

What Our Readers Are Saying

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Average customer rating based on 3 comments:

IsoMa, March 3, 2013 (view all comments by IsoMa)
So far I've tried about four recipes from this book & they all turned out wonderful. I highly recommend this book to anyone who loves to cook.
Was this comment helpful? | Yes | No
ConstantlyCurly, February 23, 2008 (view all comments by ConstantlyCurly)
I thoght this book was very good the auther ws very discriptive and i loved the charecters the author discribed them so well i felt i knew them myself.
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(4 of 9 readers found this comment helpful)
Carla DiFranco, February 19, 2008 (view all comments by Carla DiFranco)
I really enjoy this book! All the recipes I've tried have turned out wonderfully, especially many of the Lebanese lamb recipes, which are slowly turning into house favorites. A nice touch is that Roden also provides background to the dishes and the regions covered in the book - I always enjoy reading history and background on ingredients, methods and traditions.
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(5 of 7 readers found this comment helpful)
View all 3 comments

Product Details

ISBN:
9780307264985
Author:
Roden, Claudia
Publisher:
Alfred A. Knopf
Subject:
Cookery, turkish
Subject:
Cookery, moroccan
Subject:
Regional & Ethnic - Mediterranean
Subject:
Mediterranean
Subject:
Cooking and Food-Mediterranean
Copyright:
Publication Date:
20061031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
93 FULL-COLOR PHOTOGRAPHS
Pages:
352
Dimensions:
9.90x7.66x1.19 in. 2.82 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » Mediterranean
Cooking and Food » Regional and Ethnic » Middle Eastern

Arabesque: A Taste of Morocco, Turkey, and Lebanon Used Hardcover
0 stars - 0 reviews
$27.00 In Stock
Product details 352 pages Alfred A. Knopf - English 9780307264985 Reviews:
"Publishers Weekly Review" by , "Roden, a leading authority on Middle Eastern and North African food and the James Beard Award-winning author of The Book of Jewish Food, provides a thoroughly enjoyable and fascinating look at the cuisines of Morocco, Turkey and Lebanon. Including bits of history, stories and more that 150 recipes, Roden reworks the classics, making them easier and more flavorful for today's home cook. By organizing the book by country, she makes it easy to plan meals from the same country or combine various recipes from each. In each recipe, flavors are exquisitely balanced, as in Moroccan Chickpea and Lentil Soup; Tagine of Chicken with Preserved Lemons and Olives; Turkish Lamb Stew with Eggplant Sauce and Roasted Quinces; or Squabs Stuffed with Date and Almond Paste. She gives proper homage to the Lebanese tradition of serving mezze little appetizers served with drinks such as Eggplant and Tahini Dip (Baba Ghanouj) and Spinach Pies. The simple desserts bring out some of the same ingredients from savory dishes such as nuts (in Pistachio Cake; Milk and Almond Pudding) as well as flowers, like Tiny Open Pancakes with Cream and Rose Petal Jam, or orange blossom water in Kataifi with Cream Filling. 93 color photos." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Review" by , "In addition to her recipes, Roden offers intriguing descriptions of regional specialties and street food that expand readers' understanding of these national traditions while enticing them into the kitchen."
"Review" by , "Each section opens with a fascinating insider's guide, providing both cultural and culinary history as well as information on specific ingredients and techniques."
"Synopsis" by , In this enchanting cookbook filled with history, stories, and more than 150 recipes, the leading authority on Middle Eastern and North African food revisits the three countries with the most exciting cuisine, discovering new dishes and reworking classics to make them easier to make — and more delicious — for today's home cook. 100 color photos.
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