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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This failing is made up for in this book.

I agree with earlier posters who love the hardcover edition. The photographs are gorgeous. 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.

A bit disappointed in the Turkish recipe selection and would have preferred more. Please moorcco again later. Oct 30, Rachel rated it liked it Shelves: The trick is that you have to work with the dough as little as possible while also working very quickly before the dough can start to crumble. I highly recommend this book. Also by Claudia Roden. Turkey is especially exciting, since it is a cuisine to which Americans have had little exposure.

Jan 13, Matthew Gatheringwater rated it really liked it Shelves: Jul 31, Lesli rated it really liked it Shelves: This is more than just a cookbook: Her other books are OK but always useful — esp her culinary tour of Italy. It lacks nutritional information and measures are imprecise but that’s in keeping with the spirit of the book.

There are some hard-to-find specialty ingredients such as sumac or preserved lemon. I wanted a discussion on Turkish food — my current passion — and Roden delivers with her usual flare for a well placed anecdote.


Maybe that is why some dishes have more than two tablespoons of olive oil in a serving! I love this book, I have used a lot of the recipes and each one I have tried has been great. From Morocco, the most exquisite and refined cuisine of North Africa: It gave you a broad range of recipes to chose from.

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. The text was interesting, and the receipes looked yummy. Many of these recipes are simple and quickly made and there are lots of great salads and vegetable dishes.

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.

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

With Arabesqueshe concentrates on three regions: This is a solid introduction to these cuisines, but I overall found this cookbook a little basic, meat-reliant, and wordy. The country introductions seemed pretty thorough and interesting as well. Not rating, because I didn’t make any of the receipes – just wanted to warn people off of the e-edition. Jun 04, Dave Riley rated it it was amazing Shelves: Such a beautiful book.

I’ve started using pomegranate molasses in so many non-Lebanese dishes I picked 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.


I like to use different spices and aromatics for particular dishes.

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

Everything I’ve tried so far has turned out well. Nov 20, Jamie Felton rated it it was amazing Shelves: The star dish for us was the chicken buried in vermicelli.

It was the only title I could find that could represent the cultures all three cuisines share. Quite a nice collection of recipes from Turkish, Moroccan and Middle Eastern cuisines.

Looking for More Great Reads? The book received great critical acclaim. There are plenty of nonmeat dishes in this book to make vegans downright giddy. View all 3 comments. A note to readers: The conundrum of Istanbul tucker begins to unravel as she gives you a sense of regional cuisine. It inspires one to get in the kitchen and get tactile and messy. This is my go to cookbook for Middle Eastern food.

Good additional information – substitute ingredients, ancedotes – and easy to follow very straight-forward recipes. All recipes are made with precooked couscous and frozen phyllo, and tagines are cooked in braising pans. And not only that, 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.

Interweaving history, stories, and her own observations, she gives us of the most delectable recipes: Published October 31st by Knopf first published October 27th