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The New Book of Middle Eastern Food

by

The New Book of Middle Eastern Food Cover

 

Staff Pick

This cookbook is a winner! I love Middle Eastern food and everything I have made from this book has been wonderful. I cooked a dinner entirely of Roden's dishes for friends, and they bought the book on their way home. Roden intersperses her recipes with vignettes of history and folklore surrounding her subject, as well as instructions on particular techniques, ingredients, and recipe variations, all of which make this book a rich read and an enticing resource.
Recommended by Emily, Powells.com

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

Containing more than 800 recipes collected from Morocco, Turkey, Greece, Egypt, and other Middle Eastern countries, this updated edition includes extensive variations and new techniques for preparing these exotic dishes. 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 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.

Product Details

ISBN:
9780375405068
Author:
Roden, Claudia
Publisher:
Alfred A. Knopf
Location:
New York
Subject:
Cookery, middle eastern
Subject:
Regional & Ethnic - Middle Eastern
Subject:
Middle Eastern
Subject:
Cooking and Food-Middle Eastern
Copyright:
Edition Number:
Rev. ed.
Edition Description:
Rev
Series Volume:
97-99
Publication Date:
20000931
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
2-C; 24PP COLOR; ENDPAPERS
Pages:
528
Dimensions:
9.64x7.70x1.64 in. 2.53 lbs.

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Related Subjects

Cooking and Food » Regional and Ethnic » Middle Eastern

The New Book of Middle Eastern Food New Hardcover
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$35.00 In Stock
Product details 528 pages Alfred A. Knopf - English 9780375405068 Reviews:
"Staff Pick" by ,

This cookbook is a winner! I love Middle Eastern food and everything I have made from this book has been wonderful. I cooked a dinner entirely of Roden's dishes for friends, and they bought the book on their way home. Roden intersperses her recipes with vignettes of history and folklore surrounding her subject, as well as instructions on particular techniques, ingredients, and recipe variations, all of which make this book a rich read and an enticing resource.

"Synopsis" by , Containing more than 800 recipes collected from Morocco, Turkey, Greece, Egypt, and other Middle Eastern countries, this updated edition includes extensive variations and new techniques for preparing these exotic dishes. Color photos.
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