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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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She also includes bits and pieces of information about culinary history, traditions and practices in each area. I’ve started using pomegranate molasses in so many non-Lebanese dishes that I wonder how I managed without it for so long. I picked morocck 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.

The recipes are easy enough to prepare with ingredients leabnon in Western grocery stores, and so delicious! What she writes about Turkey — the demographic shift, the culinary traditions and the cultural pretences makes a lot of culinary sense in the light of what may be offered in your locale. Recommended for food historians and those yaste like to cook delicious ethnic food.

Arabesque – a Taste of Morocco, Turkey, and by Claudia Roden – PDF Drive

Jul 25, Jerzy rated it really liked it Shelves: Each section has a little overview of each of the lands featured in the book. A masterful work, Roden’s Arabesque is a winner in every respect. Now, in her enchanting new book, Arabesqueshe revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon. Jul 26, Heidi rated it liked it. I was blessed to wnd what each recipe looks like!


‘Arabesque: A Taste of Morocco, Turkey, & Lebanon’

I was an art student in London when my parents joined me and moeocco two brothers. Not to have one for each option in a cookbook where some of the foods are unfamiliar is annoying.

Unfortunately, no nutritional information is published with the recipes. May 07, Hirondelle rated it liked it Shelves: Substitutions are suggested but I think it is worth locating the recommended ingredients.

A good overview of the cooking of North Africa and Lebanon. The photos are beautiful enough to make this a coffee table book. Jul 31, Lesli rated it really liked it Shelves: Her intensely personal approach and her passionate appreciation of the dishes delighted readers, while she introduced them to a new world of foods, both exotic and wholesome.

Lebanin and culture are thoroughly addressed as major influences on the cuisines. To ask other readers questions about Arabesqueplease sign up. I highly recommend this book. I have tried a few recipes, and have many more bookmarked There are no discussion topics on this book yet.

I’ve only checked it out from the library and didn’t get to cook much from it, but the Chicken with Caramelized Baby Onions and Pears is delicious! Interweaving history, stories, and her own observations, she gives us of the most delectable recipes: The arabezque cake was worth morofco price of the book.

It is impossible for me to give a favorite recipe as I love many. Roden has written a book that the home cook can attack by region or adabesque dishes from with ease. No trivia or quizzes yet. Thanks for telling us about the problem.


Her Book of Middle Eastern Food has been my primary culinary resource and I have dissicated through over use a copy of the book for each of those decades. Mar 15, Kay rated it really liked it. Super easy and fast.

Hardcoverpages. Not rating, because I didn’t make any of the receipes – just wanted to warn people off of the e-edition. Now, in her enchanting new book, Arabesqueshe revisits the three countries with the most exciting cuisines today—Morocco, Turkey, and Lebanon.

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

I am a beginner to Middle Eastern cooking, and I would have liked to see more photos of the finished dishes. I was happy to discover that Arabesque wasn’t checked out.

Can’t wait to attempt Lahma Bel Ajeen and most of the salads. She completed her formal education in Paris and then moved to London to aa art. From Morocco, the most exquisite and refined cuisine of North Africa: I thought it would be difficult, but it turned out really well. Maybe that is why some dishes have more than two tablespoons of olive oil in a serving!