Synopses & Reviews
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.
Synopsis
Discover the enchanting flavours of Turkey, Lebanon and Morocco in Arabesque, from the woman who revolutionised Western understanding of Middle Eastern cuisine
The perfect gift that will take foodies everywhere on an unforgettable journey . . .
'Roden's great gift is to conjure up not just a cuisine but the culture from which it springs' Nigella Lawson
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Arabesque is a tribute to the culinary histories and contemporary food of these fascinating countries, from the mezze dishes of Turkey and the sweet pastries of Lebanon to the unmistakable flavours and spices of Morocco.
Inside you will find carefully curated histories, anecdotes and - most importantly - delicious recipes:
From Morocco . . .
- Tomatoes Stuffed with Roast Peppers, Tuna, Capers And Olives
- Lamb Tagine with Potatoes and Peas
- Walnut Pastries in Honey Syrup
From Turkey . . .
- Creamy Filo Spinach Pie
- Roast Chicken With Pine Nut And Raisin Pilaf
- Pistachio Cake
From Lebanon . . .
- Traditional Tabbouleh
- Pan-Fried Red Mullet With Tahini Sauce
- Almond Puff Pastry Pies
In her inimitable style, in Arabesque Claudia Roden has created a passionate, evocative book full of stories, memories and delicious food.
Praise for Claudia Roden:
'Claudia Roden's writing has the fascination of her conversation. Her books are treasure-houses of information and mines of literary pleasures' Observer
'Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker. She is, rather, memorialist, historian, ethnographer, anthropologist, essayist, poet . . .' Simon Schama
'Every one of Claudia's books introduced us to a delicious new world' Sam and Sam Clarke