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Cooking, Food & Wine |
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The New Book of Middle Eastern Food
written by Claudia Roden
Studio : Knopf
by Knopf
Release Date : 2000-09-26
Publisher : Knopf
Released : 2000-09-26
Availability : Usually ships in 1-2 business days
Number of Items : 1
EAN : 9780375405068
Avg. Customer Rating: (based on 36 reviews)
List Price : $35.00
Our Price : $20.94
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Product Description |
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. |
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Americancivilwar.com Review |
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Claudia Roden has updated and expanded her popular 1968 cookbook for a more savvy and knowledgeable audience. While still filled with old favorites, the third edition acknowledges food processors and other handy kitchen tools, as well as this generation's preference for lower-fat recipes. Not that every recipe is changed; many are not, but Roden does attempt not to rely too much on butter and oils. Begin your meal with mezze, derived from the Arabic t'mazza, meaning "to savor in little bites." Try Cevisli Biber (Roasted Pepper and Walnut Paste) spread on warm pita bread. Serve with Salata Horiatiki (Greek Country Salad) and then move on to a main dish of Roast Fish with Lemon and Honeyed Onions or Lamb Tagine with Artichokes and Fava Beans. The cookbook wouldn't be complete without sections on rice, couscous, and bulgur--try Addis Polow (Rice with Lentils and Dates) or Kesksou Bidaoui bel Khodra (Beber Couscous with Seven Vegetables). Finish with a traditional dessert like Orass bi Loz (Almond Balls). Mixed in with the recipes are Roden's personal experiences as a cook and recipe archivist, and Middle Eastern tales that illustrate the history of a particular recipe or food group. "It was once believed olive oil could cure any illness except the one by which a person was fated to die," Roden writes. "People still believe in its beneficial qualities and sometimes drink it neat when they feel anemic of tired." She also includes a detailed introduction to the terrain, history, politics, and society of the Middle East so her readers can more fully understand why the cuisine has evolved the way it has. "Cooking in the Middle East is deeply traditional and nonintellectual," she says, "an inherited art." It's our good fortune to inherit such a rich tradition. --Dana Van Nest |
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Adventures in great food |
I discovered this book while visiting relatives in Amsterdam. I've been exploring tagine recently and this book just opened up for me the whole of Near Eastern/North African cooking. I went to one of the wonderful Amsterdam spice markets and stocked up before my return home and have been having a great time cooking from the book ever since.
The recipes are clearly laid out and easy to cook, and the book itself is great reading with a lot of fascinating background material and lovely photos of the finished product. It's just a pleasure to use. |
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Best Middle Eastern Book - EVER |
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I lived in Alexandria, Egypt for 14 years before moving to the US for good. This book captures the essence of Egyptian, and other Arabic, cooking. My American mother who lived in Alexandria for 16 years could rival any Egyptian woman in the kitchen. I learned a few things from her but she passed away a few years after our family moved to the US and ever since I've been trying to find a book that would come close to my North Carolinian mother's Arabic cooking. Well, that search started over 30 years ago and thanks to Claudia, my search is finally over. I no longer have to buy another book on Middle Eastern food. This book is a work of art. The memories it conjures up of life and especially food in the Middle East brought tears to my eyes. This book is replacing dozens of obsolete Arabic cook books on my shelf. None even come close. I wish I could thank Claudia personally for taking the time to write such a wonderful book that's full of not only great recipes that are very easy to follow, but equally exciting prose and tid bits of the mother land. There is no equal in my eyes to Claudia and now I'm on a quest to get all her other books. |
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Sexy Stuff! |
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Great book. So glad I got it. What a whole bunch of flavor. Need something new and different to eat? Here you go! This woman (Claudia Roden) really knows her stuff. Yummm! |
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This is all you need for Middle Easter cooking |
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After my gourmet food writer friend's recommendation, purchased this for a quality food fan husband as a gift. This book contains thorough recipes of Middle Eastern with history and original names. Some inserts of beautiful photos, as well (which is more restaurant ready than home ready). Can use out of this every day. Strongly recommended. |
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Very useful |
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The book is fantastic. Have a very long introduction to give you a better understanding of the food as a part of middle east culture. Although have very little photos (I personally like photos on cooking books), this book is full of great ideas. I think I will buy soon CLaudia Roden's Jewish cookbook. |
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