In this richly written, deeply inspired cookbook, celebrated food writer Claudia Roden covers the cuisines of three key players in its culture: Morocco, Turkey and. In the s Claudia Roden introduced Americans to a new world of tastes in her classic A Book of Middle Eastern Food. Now, in her. lay down, using the book he had just finished sheep than from books,” he answered. During the two abashed, and said.

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I’ve started using pomegranate molasses in so many non-Lebanese dishes I moroocco up this book at the library for the Lebanese recipes, but I had to renew it in order to try some of the Moroccan and Turkish dishes, too.

From Lebanon, a cuisine of great diversity: Substitutions are suggested but I think it is worth locating the recommended ingredients.

I will say that I have never seen a cookbook with so many recipes that use eggplants–I just wish I’d read this earlier in the summer when there were tons of them at the local farmer’s market. Want to Read saving…. Mrs Roden continued to write about food with a special interest in the social and historical background of cooking.

I just wanted to let people know that you’re missing out on the amazing illustrations and book design if you get this as an e-book.

The photos alone are worth browsing the entire book. Oct 31, Pages. The food issue of the New Yorker had a profile of Claudia Roden, which led me to head to go out and get a library card. She travels extensively as a food writer. Quite a nice collection of recipes from Turkish, Moroccan and Middle Eastern cuisines.

There are similarities in the recipes of these countries but each has it’s own version of the various dishes and they can be significantly different.

Arabesque – a Taste of Morocco, Turkey, and Lebanon.pdf

Roden gives the traditional recipe, as well as useful information on regional varieties thus the Lebanese knafe is equated with the Greek kataifietc.


Jul 07, Firefly rated it it was amazing. We are experiencing technical difficulties. While Turkey is not technically Arabic, it is Muslim, and all three regions share ingredients from a relatively common palette while producing dishes that are unique and distinctive. Bittman’s How to Cook Everything, on the other hand, is more like a textbook.

Arabesque: A Taste of Morocco, Turkey, and Lebanon

To call her work ‘cookbooks’ is both a misnomer and to sell them short. Return to Book Page. And not only arabeeque, but Ms Rodens conversational style here can get a bit annoying if you are one of those people I have very mixed feelings about this book.

All the recipes I have tried have been very good and even excellent. All recipes are made with precooked couscous and frozen phyllo, and tagines are cooked in braising pans. Claudia Roden has written another fascinating cookbook, which not only gives lovely recipes with titles listed in Arabic and English, but also tells a history of the food in arabewque country and how it is traditionally prepared.

There’s a fair number of fairly simple regional recipes in this book, some of them as noted in the text keep well so the are good qnd fare. Roden is primarily a cultural anthropologist who deploys recipes as artefacts. Nov 13, Lisa rated it it was ok Shelves: Mar 06, Carolyne Gaste rated it really liked it.

Review: ‘Arabesque: A Taste of Morocco, Turkey, & Lebanon’ – Food – The Austin Chronicle

Please try again later. Oct 04, Eileen rated it it was amazing Recommends it for: Both turned out well. Mkrocco lacks nutritional information and measures are imprecise but that’s in keeping with the spirit of the book.

I became involved in cooking when my parents, together with the Jewish community, were forced to leave Egypt as a result of the Suez crisis and the war with Israel. Subscribe to All One click gets you all arabeeque newsletters listed below.


Sep 13, Hannah rated it really liked it Recommends it for: Claudia Roden knows this part of the world so intimately that we delight in being in such good hands as she zrabesque the subtle play of flavors and simple cooking techniques to our own home kitchens.

Each section has a little overview of each of the lands featured in the book. Now, in her enchanting new book, Arabesqueshe revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon.

The recipes are easy enough to prepare turky ingredients available in Western grocery stores, and so delicious! From Morocco, the most exquisite and refined cuisine of North Africa: Maybe that is why some dishes have more than two tablespoons of olive oil in a serving!

The trick is that you have to work with the dough as little as possible while adabesque working very quickly before the dough can start to crumble.

Good additional information – substitute ingredients, ancedotes – and easy to follow very straight-forward recipes. Our favorites are in the dessert section. They are studies of food tirkey the conte Claudia Roden has been my mentor for 40 years. Jun 08, Caro rated it liked it Shelves: Since I’m on a reduced calorie diet, I was pleased to find that most of the recipes I tried weren’t spoiled by using half or even a quarter as much oil as recommended.

Morocco, Turkey, and Lebanon. Roden lives in London. It is impossible for me to give a favorite recipe as I love many.

The word arabesque has a cultural and artistic connotation.