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Arabesque: A Taste of Morocco, Turkey, and Lebanon. Claudia Roden, Author. Knopf $35 (p) ISBN Editorial Reviews. From Publishers Weekly. Starred Review. Roden, a leading authority on Twitter Pinterest. Kindle App Ad. Look inside this book. Arabesque: A Taste of Morocco, Turkey, and Lebanon by [Roden, Claudia. Arabesque by Claudia Roden (Hardback) [Claudia Roden] on * FREE* shipping on qualifying offers. In this enchanting book, Claudia Roden.

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Claudia Roden – Wikipedia

Now, in her enchanting new book, Arabesqueshe revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Interweaving history, stories, and her own observations, she gives us of the most delectable recipes: From Morocco, the most exquisite and refined cuisine of North Africa: From Turkey, a highly sophisticated cuisine that dates back to the Ottoman Empire yet reflects many new influences today: From Lebanon, a cuisine of great diversity: 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.

Read more Read less. Kindle Cloud Reader Read instantly in your browser. Customers who bought this item also bought. Page 1 of 1 Start over Page 1 of 1. Food of the Islamic World. The Food of Spain. Big Flavors, Beautiful Food. Including bits of history, stories and more that 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. 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.

Roden triumphs again, this time with a closer look at three different traditions within Arab cuisine: Moroccan, Turkish, and Lebanese. Although these cooking styles share many common traits, each is unique, distinctive, and worth exploring in an American kitchen.

Moroccan food features fragrant braised stews called tagines that Roden shows how to re-create without elaborate equipment. She also contributes a useful method for making preserved lemons that reduces their preparation from a month to four days.


Vegetarians can profit from exploring the many Turkish dishes based on eggplant, beans, and other vegetables. Little Lebanon has much to recommend beyond its fragrantly spiced, savory national dish of lamb and cracked wheat called kibbee. All three cuisines call for special attention to fine pastry in creating appetizers, entrees, and desserts.

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.

See all Editorial Reviews. Product details File Size: Knopf December 18, Publication Date: December 18, Sold by: Is this feature helpful? Thank you for your feedback. Share your thoughts with other customers. Write a customer review. Read reviews that mention middle eastern turkey and lebanon claudia roden morocco and turkey highly recommend olive oil many of the recipes eastern food preserved lemons got this book taste of morocco beautiful book every recipe recipes are simple great book wonderful recipes book is beautiful and full several of the recipes recipes but also book of middle.

Showing of 59 reviews. Top Reviews Most recent Top Reviews. There was a problem filtering reviews right now. Please try again later. Excellent recipes, simple methods, superb results. This is a truly amazing cookbook that I highly recommend to lovers of Middle Eastern food.

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

I haven’t made every recipe, but the ones I have are so delicious. I claudiw obsessed with preserved lemons and have tried two of the methods she provides. The grocery store has to stock more eggplant to keep up with how much of it I am roasting for these recipes.

The lamb with lemon and egg sauce is to die for and so absurdly simple. There are great options for big meals, fancy or not. There are a million different amazing dips and spreads. There are desserts that range from simple to filo rolling honey drizzling goodness. There are charming directions like “roast the eggplants in the hottest oven. There’s a useful index. I have quite a few cookbooks and access to 8 million recipes online obviously and I keep returning to this one for inspiration because it is just such aarabesque winner.

I also rarely alter her recipes, which, for me, is a rare thing. Good ingredients claudiaa with her rodsn methods just can’t go wrong. There is something really satisfying about cooking the dishes in this book because it’s almost like the food does the work instead of me- there’s not a whole lot of complicated prep, just the right combinations of caudia few ingredients.

Love to learn about the country as well as the food. I highly recommend this Middle Eastern cookbook.


The majority of the recipes use easy to find ingredients and the directions seem very clear. I don’t say this about most recipe books, but this is a recipe book that I can see myself trying most of the recipes one by one yes, they all look that good, especially the Moroccan section! Kindle Edition Verified Purchase. This book was more of a history lesson about the various regions. It was quite arabesquue and informative.

Claudia Roden

The actual recipes, especially the Lebanese ones are magnificent. This is a must have book if you like reading about the history of a region where a specific recipe originated AND if you want to eat authentic dishes. An incredibly beautiful book – wonderful photographs and lovingly designed. Easy to read recipes with lots of background and historical information on the three countries.

More than just a great cookbook. I love every recipe! I bought one fore my daughter, too and shell loves the book! I’d not tried Mid-Eastern cooking and absolutely love this book.

Recipes rodem simple and delicious. Claudia Roden is a cookbook writer and cultural anthropologist based in the United Kingdom. She was born in in Cairo, Egypt, so she knows her stuff –and teaches it through the book–and has several other beautiful cookbooks on the market. One person found this helpful. This cookbook is beautiful and full of delicious recipes. Would make a beautiful gift. The recipe for Buried in Vermicelli is particularly special and wonderful. See all 59 reviews.

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